According to the Chinese calendar, the pig (boar) will become the totem animal of the coming 2019, so it is believed that there should be no pork products on the festive table, otherwise you can "upset" the symbol of the year and frighten off luck. As for the rest of the dishes, there are no strict prohibitions here - chicken, turkey, duck, goose, beef, veal, lamb, vegetables and fruits in any form, pastries, desserts, various drinks and alcohol are allowed. Boiled sausage in the traditional "Olivier" can be replaced with boiled tongue or chicken meat. What kind of dishes can be prepared without a doubt for the New Year's table?
Swiss ham sausages
Ingredients:
- 200 g turkey ham (sliced)
- 100 g of hard cheese
- 200 g white bread
- 40 g vegetable oil
- 20 g butter
- 8 g mustard
- fresh herbs
- dry red wine
Preparation:
1. Brush thin slices of ham with mustard, place on top of a slice of cheese. Drizzle with wine. Now roll the ham into tubes and secure with a skewer or toothpick so that it does not unfold.
2. Heat a frying pan with vegetable oil, fry the rolls on it over low heat until the cheese begins to melt. Remove the rolls from the pan.
3. Add a piece of butter to the pan, cut the bread into small pieces and place in the pan. Fry the croutons on both sides until browning. Place a ham roll on each crouton and garnish with a sprig of herbs. Serve on a flat platter.
Olivier salad baskets
Ingredients:
- 100 g wheat flour
- 70 g butter
- 1 egg yolk
- salt
- salad "Olivier" with chicken or any other for the filling
Preparation:
1. Pour flour onto a work surface, add chilled butter and chop it with a knife. Stir in the yolk, a pinch of salt and knead a sufficiently pliable dough in a short time. Roll a ball out of it, wrap it with foil and keep it in the cold for half an hour.
2. Roll out the dough into a layer about 0.5 cm high, cut out the blanks with a glass. Place each piece in a muffin tin, press down on the bottom and edges. Sprinkle a handful of dry peas on top, then the dough will not rise.
3. Place the tins in the oven and bake for 10 minutes at 200 degrees Celsius. Remove the baskets from the oven, sprinkle the peas, and put the tins back in the oven for 8 minutes. Fill the chilled baskets with the salad prepared in advance.
Eggs with cheese cream
Ingredients:
- 5 boiled eggs
- 100 g butter
- 1/2 cup sour cream
- 250 g cheese
- 10 sheets of green crispy salad
- 1 medium tomato
- 1 fresh cucumber
- salt pepper
Preparation:
1. Cut the eggs lengthwise into two halves. Remove the yolks and mash them with softened butter. Add grated cheese and sour cream. Pound until a fluffy cream is obtained, season to taste.
2. Place the filling in the cornet and fill the halves of the boiled egg whites. Serve the appetizer on lettuce leaves. Place a tomato cube on each half of the protein, and place cucumber strips between the proteins.
Chicken croquettes snack bar
Ingredients:
- 200 g chicken breast
- 2 slices of white bread
- 3 tbsp. spoons of milk
- 1 yolk and 1 egg
- 50 g flour and bread crumbs
- salt, pepper, nutmeg
- vegetable oil for frying and deep-frying
Preparation:
1. Heat vegetable oil in a skillet and fry the breast evenly on all sides until lightly browned. Then cool and grind. Soak the bread in milk and add to the chicken. Stir in the yolk and spices. Blind 16 small balls from the mass.
2. Dip each ball in flour, then dip in a beaten egg, and at the very end - in bread crumbs. Deep-fry the croquettes for a beautiful golden crust. Cooking time is about 1 minute. Place ready-made croquettes on a platter, serve with any savory sauce.
Chicken roll with nuts
Ingredients:
- 150 g chicken fillet
- 50 g walnuts
- 1 sweet bell pepper
- 50 g wheat flour
- olive oil
- salt pepper
Preparation:
1. Wrap the fillet with cling film and beat off with a kitchen hammer - the film is needed so that small pieces do not fly in different directions. Remove the film. Season the fillet.
2. For the filling, chop the nuts, rinse the pepper, free it from partitions and seeds. Chop pepper thinly, mix with nuts. Put the filling on the fillet and roll up a fairly tight roll. Can be secured with toothpicks or cooking thread.
3. Roll the roll in flour, put in a frying pan and fry a little in vegetable oil over medium heat. Bring until tender in the oven by placing the roll on a baking sheet for 10 minutes. Preheat the oven to about 200 degrees Celsius.
Chicken legs in beer dough
Ingredients:
- 4 chicken legs
- 150 g wheat flour
- 60 ml beer
- 2 eggs
- 1 tsp salt
- 250 g mayonnaise
- 1 tbsp. a spoonful of mustard and capers
- 1 boiled egg
- 1 tomato
- 1 pickled cucumber
- salt pepper
Preparation:
1. Rinse the legs thoroughly, remove from the skin and season. Separate the whites from the yolks, whisk the whites. Knead the flour, beer, salt and yolks into a dough. At the very end, stir in the whipped egg whites. Dip the chicken legs in the dough and fry in plenty of vegetable oil until golden brown for 15 minutes.
2. For the sauce, chop an egg, finely chop the tomato and cucumber. Mix all ingredients and season with salt and pepper to taste. Serve the chicken leg sauce.
