Incredibly delicious Meat dishes for the New Year! 5 hot DISHES for the Festive table

On holidays and New Year's days, I would like to please family and friends with unusual and delicious dishes. Especially often there is a question, what is it to serve on the hot, so that it would be tasty, and not difficult, and not everyday.
In this collection of recipes, I present you with five festive hot dishes at once. This is a Meat Snack with a secret, a fragrant Chicken with oranges, unusual Pockets with mushrooms, an amazing royally baked Chicken and a festive Stuffed Goose. They are suitable for any celebrations and will pleasantly surprise guests with their appearance and amazing taste. In this podbok there are both simple recipes and those that require a long cooking time. But believe me, they are worth it! Choose your festive meat dish and take it to the piggy bank!

Meat appetizer with a secret

Ingredients:

• pork loin - 800 g
• champignons - 500 g
• boiled eggs - 2 pcs.
• prunes - 100 g
• onion - 1 pc.
• walnuts - 50 g
• cheese - 50 g
• salt to taste
• ground black pepper - to taste

Step-by-step cooking recipe:

1. First, let's prepare the filling. Cut the boiled eggs into cubes. Grind the walnuts into smaller pieces. Cut the prunes, previously washed and steamed for 10 minutes, into small pieces.
2. Cut 500 g of fresh mushrooms into thin slices. Cut the onion into quarters into rings. Pour some vegetable oil into a hot frying pan and put the chopped mushrooms. Fry over high heat until all the liquid has evaporated. When the liquid has evaporated, pour a little vegetable oil into the pan and put the chopped onion. Fry the onions until tender, salt and pepper to taste. Mix and remove from heat.
3. Put fried mushrooms, chopped eggs, prunes and walnuts in a bowl. Salt the filling a little and mix.
4. Let's prepare the meat. Cut the pork loin into slices about 1 cm thick or slightly thinner. We beat each piece of meat with a hammer from both sides. Salt and pepper the prepared meat to taste, distribute the seasonings evenly over the meat.
5. On each chop we spread about a tablespoon of the prepared filling. We turn everything into a bag. We fix the ends of the meat with skewers. This is how we cook all the chops. From this amount of products, I got 13 stuffed meat bags.
6. Grease the baking dish with vegetable oil. Put all the prepared meat bags into the mold.
   We put in the oven preheated to 180 degrees. and bake for about 35 minutes.
7. While the meat with the filling is being baked, on a coarse grater three 50 g of cheese. When the meat bags are prepared, we take them out of the oven and immediately take out the skewers from the hot bags. Sprinkle grated cheese on top of each bag and put everything in the oven again, for about 3 minutes, so that the cheese melts.
8. The secret snack is ready! Such an unusual presentation will pleasantly surprise all your guests.

Chicken with oranges

Ingredients:

• chicken - 1 pc. (2 kg)
• orange - 2 pcs.
• onions - 2 pcs.
• garlic - 4 cloves
• soy sauce - 4 tablespoons l.
• ground ginger - 1/4 tsp; l.
• salt to taste
• ground black pepper - to taste

Step-by-step cooking recipe:

1. First, let's prepare the marinade. Cut one orange in half and squeeze the juice out of it. Pour orange juice into a bowl, add a little salt, add a quarter teaspoon of ground ginger and 4 tbsp. l. soy sauce, pepper to taste. Squeeze 3-4 cloves of garlic here. We mix everything.
2. Wash the chicken carcass and cut it into portions. Transfer the meat to a bowl and pour in the prepared marinade. We mix everything. Cover the bowl with cling film and put in the refrigerator to marinate for at least 2 hours, or more.
3. When the chicken is marinated, cut half of the orange into thick slices and cut them into 4 pieces. Cut two onions into large pieces.
4. Put the pieces of pickled chicken in one layer in a baking dish. We fill everything with the remaining marinade. Put chopped onion and orange slices between the meat.
5. We put the form in the oven preheated to 180 degrees and bake for about 50 minutes. During baking, the meat can be sprinkled with marinade.
6. Chicken with oranges is baked, we serve it hot. The chicken turned out to be very tasty, appetizing and juicy.

Meat pockets with mushrooms

Ingredients:

• meat (pork chop) - 1 kg
• mushrooms - 350 g.
• cream 10% - 250 ml
• cheese - 100 g
• onion - 1 pc.
• salt to taste
• ground black pepper - to taste

Step-by-step cooking recipe:

1. First, let's prepare the filling.
   Cut 350 g of champignons in half and cut into slices.
   Cut 1 onion into quarters into rings.
   Put prepared mushrooms in a hot pan. fry them over high heat until all the liquid evaporates.
   When all the liquid has evaporated, pour a little vegetable oil into the pan with mushrooms. Place the chopped onion. Fry everything until the onions are ready. At the end of cooking, salt the mushrooms to taste and pepper. Mix everything and remove from heat.
2. Cut 100 g of cheese into thin slices.
3. Cut 1 kg of pork carbonade into pieces - pockets. First, make an incision without completely cutting through. With the next cut, cut off a piece of meat completely. So we cut all the meat into pockets. We try to cut the pieces as thin as possible.
4. Put all the meat on a board and salt to taste on both sides. Spread the salt over the meat with your hands.
5. Put a plate of cheese in each piece of meat. Put the prepared mushrooms on top. Fold the meat pocket and secure it with a toothpick so that the filling does not fall out. So we fill all the pockets of meat.
6. Fry all the stuffed pockets in a well-heated pan on both sides. It is not necessary to fry for a long time and over high heat in order to form a golden crust, which will give the meat taste and aroma.
7. Put the fried meat in a baking dish. Pour 250 ml of cream with a fat content of 10% here and put everything in the oven preheated to 180 degrees. We bake for about 30 minutes.
8. The meat is ready and served hot. Before serving, take out the toothpicks from the meat pockets.
   Meat pockets with mushrooms turned out to be very tasty, juicy and satisfying.

Chicken royally

Ingredients:

• chicken - 1 pc.
• orange - 1 pc.
• apple - 1-2 pcs.
• butter - 30 g
• sugar - 3 tbsp. l.
• water - 50 ml
• anise - 2 stars
• salt to taste

Marinade:

• orange - 1/2 pc.
• sunflower oil - 50 ml
• apple cider vinegar - 30 ml
• honey - 20 g
• mustard - 60 g

Step-by-step cooking recipe:

1. Cooking the marinade. Remove the zest from one orange with a fine grater. Squeeze juice from one half of the apalsin; we will not need the second half of this orange. Put 60 g of hot mustard in a jar and put the foot of the hand blender on it. Then pour in orange juice, 30 ml of apple cider vinegar, put 20 g of honey and pour 50 ml of sunflower oil. Whisk the marinade on a high speed blender. At the beginning of whipping, do not tear the leg of the hand blender from the bottom of the can, and then gradually raise it. The marinade should be smooth.
   At the end, add orange zest to the marinade and mix.
2. Dry the washed chicken carcass with paper towels on all sides and rub with salt outside and in the middle. Lubricate the chicken with marinade.
3. To make the chicken look beautiful on the table, we tie the legs with twine.
4. Put the prepared chicken in the baking sleeve. Pour the remaining marinade here. Tie the baking sleeve on both sides. We put the chicken in a preheated oven to 180 degrees and bake for about 1 hour. A few minutes before the end of cooking, cut the sleeve on top and open the chicken. We put back in the oven at maximum temperature and let it brown a little.
5. While the chicken is baking, prepare a fruit pillow. Peel one orange and disassemble it into slices. Cut two apples into pieces of the same size as orange slices.
6. Cooking caramel. Pour 3 tbsp into a hot pan. l. sugar and heat it over medium heat. Caramel can only be mixed with a wooden or silicone spatula. We are waiting for the sugar to melt and become creamy. At this point, add 30 g of butter to the sugar. Mix everything until smooth. Pour 50 ml of hot water here, mix and boil for 1-2 minutes until the syrup thickens.
7. In the resulting caramel, carefully lay out the apple pieces and orange slices, after a minute we turn all the fruits over to the other side and put 2 stars of anise here. Cover the pan with a lid and simmer over low heat for several minutes. The fruit should be soft, but not out of shape.
8. We lay out the finished fruits beautifully on a dish, they can be poured with caramel. Put the freshly baked chicken on top of the fruit pillow, grease it with honey-orange marinade. Decorate the dish with mint leaves and serve.

Stuffed Goose with Prunes

Ingredients:

• goose - 2 kg
• sauerkraut - 400 g
• chicken liver - 300 g
• chicken fillet - 300 g
• pork belly - 150 g
• dried prunes - 150 g
• carrots - 1 pc.
• cognac - 100 g
• salt to taste
• pepper - to taste
• mustard - 3 tbsp. l.

Marinade:

• salt - 3 tbsp. l.
• onion - 1 pc.
• black peppercorns - 8 pcs.
• bay leaf - 2 pcs.

Step-by-step cooking recipe:

1. First, marinate the goose. Cut the onion into 8 pieces and place in a large saucepan. Pour 3 tbsp here. l. salt, put 2 bay leaves and 6-8 black peppercorns, pour water at room temperature and stir until the salt dissolves. We put here a goose, previously well washed and cleaned of entrails. It is best to take a young goose, its meat is more tender and tasty. Fill the pot with water so that it covers the entire bird. Cover and marinate in the refrigerator for at least 12 hours.
2. On the same day, 150 g of my prunes and pour boiling water. After 10 minutes, drain the water, and pour the prunes with 100 g of brandy. We also let the prunes steep for about 12 hours.
3. After 12 hours, when the goose is marinated, we prepare the filling. Cut the pork brisket into cubes. Three one carrot on a coarse grater. Cut the chicken fillet into pieces about 2 centimeters in size. Wash the chicken liver too, dry well with paper towels and cut into cubes. Cut the sauerkraut into smaller pieces. Drain the cognac from the prunes and cut it in half.
4. Put the chopped pork belly in a hot frying pan. Fry it over medium heat, stirring occasionally until about half of the fat is melted. Put grated carrots in a pan and fry until soft. Then add the chicken breast, fry everything for about 3-4 minutes. Then put the chopped liver and fry for another 3-4 minutes. At the end, salt everything with about 1 tbsp. l. salt without a slide, pepper, stir and remove from heat.
5. Put all the contents from the frying pan into a large bowl, put sauerkraut and chopped prunes here. We mix everything. The filling is ready.
6. Take the goose out of the marinade and pat dry with paper towels outside and in the middle. At the top, where the neck was, we sew the goose with culinary thread. Stuff the goose with the prepared filling and tamp it tightly. We sew the goose abdomen in the same way with culinary thread. You can also take a sewing cotton thread and fold it 4 times.
7. We fasten 3 sheets of foil together, making one large sheet. Put the prepared goose on the foil and wrap the foil well on top and on the sides. We transfer everything to a baking dish or directly onto a baking sheet from the oven.
8. First we put the goose in the oven preheated to 200 degrees and bake for 30 minutes. Then we reduce the temperature to 140 degrees and bake for another 3 hours.
9. We take out the goose and open the foil. Grease the goose on top with mustard and put it in the oven again, but now heated to 180 degrees for 20 minutes, so that a golden brown crust is baked on top
10. The goose is ready, you can serve it. This festive dish looks gorgeous on New Year's and Christmas tables.

Video recipe

The recipe is taken from my culinary site. gotovimop.com