There is a great variety of meat dishes to the New Year's table. In different countries they serve very different delicacies: in Ireland and France, a festive feast can not be done without roast goose, in England - without stuffed turkey, in Italy - without pork sausage with lentils. Original Russian New Year's dishes are a goose stuffed with sauerkraut, and a pig stuffed with buckwheat porridge.
Which of the following recipes to choose, of course, you decide. Perfect for the New Year's menu are rabbit, stewed in Maltese, English roast beef and traditional Uzbek pilaf, medallions in French. No less spectacular on the table will look baked with spices lamb leg or pork ham.
To prepare the dish you will need the following products: 1 kg of rice, 1 kg of mutton, 1 kg of carrots, 3 medium bulbs, 300 ml of vegetable oil, 2 medium heads of garlic, 2 small hot peppers, 1 tsp. coriander seeds, 1 tbsp dried barberry, 1 tbsp. ziri, salt
Rinse rice in several waters until the water is completely clear. Wash meat, dry and cut into small cubes. Peeled carrots and onion slice: onions with half rings, carrots with long slabs 1 cm thick. Peel the garlic head (without dividing into separate teeth) from the husks.
Vegetable oil pour into a cauldron or a thick-walled saucepan, warm up until a haze appears. One onion (whole) fry in oil until blackening, take it out.
In a saucepan (or cauldron) pour the onions cut earlier, fry it until golden brown. Add the lamb to the onion, fry until a ruddy crust appears. Top with meat, pour carrots, fry it for three minutes (without stirring the contents of the pan). Then mix everything and fry another 10 minutes.
In the hand, grind the seeds of coriander and zir, add barberries to them and pour into the dishes with meat and vegetables. Encourage your future pilaf. Fire slow down to medium, continue the frying until the carrot is soft.
Pour into boiling water. The layer of water should be 2 cm. Top with hot pepper, and simmer the dish with the lid closed for a small fire for 1 hour.
Rinse thoroughly again, allow excess liquid to drain off. Rinse the washed rice on top of the dirvak (meat with vegetables) in an even layer. Increase fire to the maximum. Gently pour the boiling water into the saucepan. Water should cover the rice with a layer of 3 cm.
Wait until the water evaporates to the level of rice, press into the rice heads of garlic, reduce the fire to an average level. Now you need to wait until the rice is completely cooked: lightly hit the rice paddle. If the sound from the impact is deaf, use a long wooden stick to make several "wells" to the very bottom of the pan. The surface of the pilaf is leveled, cover with a plate, and on top with a lid. After reducing the heat to the lowest value, leave the pilaf to rip for another 30 minutes.
This magnificent delicious meat dish will decorate the New Year's table and will be a real gift to your stomach!
1 turkey weighing 7 - 8 kg, 300 g of dried apricots, 1 kg of basmati rice, 200 g of butter, 2 onions, 2 carrots, 4 cloves of garlic, 200 g of dried figs, 100 g of raisins, 3 tablespoons of honey, 1, 5 a bunch of parsley, salt, pepper, vegetable oil (for frying)
Dried apricots thoroughly, soak for 15 minutes in boiling water, chop in a blender.
The resulting mass is put into a cup, mix with softened butter until smooth.
Rinse rice in several waters, boil until half cooked.
Wash parsley under running water, dry with a towel and chop.
Wash figs and raisins, soak for 10 minutes in boiling water. After the specified time, drain the water, cut the figs finely.
Garlic, carrots and onion peel. Garlic chop, carrots and onions cut into strips.
In the frying pan pour a little vegetable oil, warm it up. Fry the sliced ​​vegetables in preheated oil for about 4 minutes.
Mix the boiled rice with figs, onions and fried vegetables. With mixing, season and pepper the dish to taste.
Carcase the turkey thoroughly, dry it. Peel the peel with ground black pepper and salt. Using a narrow wooden, separate the skin from the meat over the entire surface of the turkey. Put a mixture of butter and dried apricots into the space between the skin and the meat. Release the skin back, distribute the mixture evenly. Firmly stuff the carcass with pre-prepared stuffing, cut the incision with toothpicks, and then sew with threads (the thread must be firm). Cover the turkey with honey.
Preheat the oven to 200 degrees. Put the turkey on a baking tray. Do not forget to wrap the wings with foil, otherwise they will burn. Bake the bird at 180 degrees for 45 minutes, then cover with a sheet of baking paper or foil and bake for 2 more hours.
Filling for turkey stuffing there is a great variety, the main thing - to connect the imagination. For example, mincemeat can be made more satisfying by combining rice with mushrooms or grapes, cranberries and cabbage. For the filling there is only one indestructible rule - it should be ready (not raw), otherwise the middle of the carcass will not be baked.
During cooking, water the turkey with fat, which is released during baking, otherwise the meat will be dryish.