According to the eastern calendar, 2019 is the year of the Yellow Earth Pig. This animal symbolizes calmness, satiety, joy and self-confidence. Therefore, the dishes that you will prepare for the table should correspond in character to the symbol of the next year.
What should be the menu for the year of the pig?
Many consider the pig to be an indiscriminate, omnivorous and unpretentious animal. But in reality, this is not at all the case. The pig is an intelligent animal. She loves variety, color and harmony. This implies several rules that can be used when drawing up the New Year's menu 2019:
- Try to make the New Year's table tasty and varied. At the same time, you do not need to pile it up with everyone. A few, but high-quality and exquisite dishes are enough, which will be intertwined in a single theme of the festive feast.
- It is not advisable to serve pork dishes. Cape can be anything else - beef, poultry, game, fish, etc.
- Be sure to serve dishes with fresh herbs, vegetables and fruits to the table. Pigs, like no other animal, love fresh and juicy fruits and stems. Thus, you will "appease" the symbol of the year and create a positive attitude for the coming year.
What to cook for the New Year 2019?
Such traditional dishes as salad, aspic or herring under a fur coat will always be a decoration of the New Year's table. But the Earth Pig wants variety. Therefore, we advise you to prepare several original and delicious dishes for the New Year's table.
1. Turkey roll with spinach, cheese, olives and capers
- turkey breast (fillet) - 800 g,
- capers - a couple of tablespoons,
- pitted olives - 200 g,
- parsley - a small bunch,
- garlic - 3 cloves,
- olive oil - a tablespoon
- feta cheese - 200 g,
- thyme - a couple of twigs,
- spinach - a large bunch,
- salt pepper.
Cut the turkey breast lengthwise, not reaching the end a little. Open the fillet like a book. Cover it with several layers of film and gently, trying not to tear, beat off with a rolling pin. The fillet should become thin and flat. Remove the film.
For the filling, grind the capers, olives, garlic and parsley with a blender. Combine with olive oil. Rinse the spinach thoroughly, lay out to dry on a towel.
Crumble the feta, mix with the torn off thyme leaves. Lay the filling in layers on the fillet layer: first spinach, then feta with thyme and then olives with capers.
Roll the turkey into a long roll. Wrap the roll tightly in parchment, twist the ends. Then put the roll on the foil and also wrap it tightly in it, twist the ends so that moisture does not get inside the package. Place the roll in a wide saucepan with a fairly thick bottom. Pour in boiling water until it reaches about the middle of the roll. Put on low heat and cook under tightly closed lid for 50 minutes. Turn the roll once.
Remove the roll from the pan, free from foil and parchment, cut into 2 cm thick slices.
2. Pepper rolls with eggplant
- bell pepper - a pair of yellow and red pods,
- medium-sized eggplant - 1 piece,
- tomato sauce (or tomato puree) - 150 ml,
- pitted olives - 150 g,
- capers - a tablespoon
- basil and oregano (dried) - pinch each,
- olive oil - 4 tablespoons,
- ground pepper, salt.
Cut the eggplant into 1-inch cubes without peeling. Place the cubes in a colander and sprinkle with salt. Stir to distribute the salt evenly. Put a plate on top of the eggplants, and some load on it. Place the colander itself over the sink so that excess liquid has a place to drain. Keep the eggplant in this form for half an hour.
Cover the peppers with oil and place them under the hottest grill. Wait until dark markings appear on the pods, then transfer the vegetables to a bag, seal and leave for fifteen minutes. Remove the skin and stem with seeds. Cut each pod into three pieces to create wide strips.
Heat oil, put eggplant dried with a napkin. Fry them. Chop olives, capers. When the eggplants are golden brown add olives and capers, tomato sauce and dried herbs. Simmer for ten minutes, stirring occasionally. Cool it down.
Spoon the eggplant filling onto the strips of peppers. Wrap in rolls, secure with skewers. Refrigerate the peppers and eggplant rolls for a while before serving.
3. Cake "Bird's milk"
For the test:
- half a glass of flour,
- six yolks (whites are used in soufflé),
- one hundred grams of butter,
- a glass of granulated sugar
- a third of a teaspoon of tea soda,
- one tablespoon of vinegar.
For soufflé:
- half a glass of boiled cold water,
- a tablespoon of gelatin
- six proteins
- a third of a tablespoon of citric acid,
- two glasses of sugar sand.
For glaze:
- one glass of granulated sugar
- two tablespoons of tablespoons of cocoa powder,
- three tablespoons of water
- fifty grams of butter.
To prepare the cake, you must first carefully separate the egg whites from the yolks and refrigerate them. Mix the yolks with sugar sand, flour and soda, quenched with vinegar. We grind all ingredients thoroughly. Put the resulting dough in an even layer on a greased baking sheet and send it to a preheated oven for ten to fifteen minutes. After this time has elapsed, carefully remove the finished cake from the oven and remove it hot from the baking sheet. Then let it cool and carefully, so as not to break, cut it in half. As a result, we get two cakes for our future delicacy.
Fill the gelatin with boiled cold water and leave for about an hour to swell. We put the swollen gelatin on the stove and, with constant stirring over low heat, bring it to complete dissolution, in no case allowing it to boil.
We take out the chilled proteins from the refrigerator, add citric acid and beat in a strong foam. Add vanillin to the tip of the knife. Continuing to beat, gradually add two glasses of sugar. And then, also carefully and gradually, pour in the dissolved gelatin. Put the whipped mass in the refrigerator for five minutes. After that, we take out our soufflé, put it on the bottom cake, gently level and cover with the top cake.
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Mix cocoa powder and a small amount of granulated sugar, stir thoroughly. Then pour water into the resulting mixture, pour out the remaining sugar and butter. We mix the resulting mass, avoiding the formation of lumps, and put on fire. Stirring constantly, bring to a boil and complete dissolution of granulated sugar. Remove from heat, let cool slightly. Gently pour the cake on all sides with warm icing and put in the refrigerator. If you wish, you can make drawings or patterns on the glaze, sprinkle with powdered sugar or confectionery decorations on top.
These are delicious and original dishes that can be prepared for the new 2019 year of the Yellow Earth Pig.
