/ / Original menu for the New Year

Original menu for the New Year

As the New Year holidays approach, we allmore plunged into pleasant trouble: how to decorate the house, who to invite and, of course, what dishes to cook. If you are tired of your usual menu, then try it somehow diversify. And for this it is enough just to add to the menu for the New Year snacks from seafood and fish. Such dishes will certainly be appreciated by the guests, and spicy sauces and seasonings will make the taste of all dishes rich and so bright.

Dishes on the New Year's table. Snacks

No table can not do without snacks. There are those that can be served, both hot and cold. For example, snacks from shrimps. Shrimps are perfectly combined with greens, vegetables and sauces. We offer you to include in the menu for the New Year shrimp in a hot sauce with mustard and garlic. This appetizer can go as a separate dish or with a side dish (for example, with spaghetti). For the preparation of snacks you will need: two tablespoons of mustard, one kilogram of shrimp, two cloves of garlic, half a lemon juice, two hundred grams of butter, a bunch of parsley, a little salt. First we heat the oven to 220 degrees. While she warms up, you need to clean the shrimp from the shell, while leaving the tail. Next, prepare the sauce: over low heat, melt the butter, then add the garlic (crushed), mustard, finely chopped parsley, lemon juice and salt. All is well mixed and removed from the fire. Shrimp we put in the baking dish, then pour the prepared sauce and bake in the oven for about fifteen minutes.

And what about salads?

What a festive table for the New Year withoutsalads. A frequent ingredient of delicious salads can be called pineapple, and there is nothing surprising in this, because such an ingredient can give a tender and piquant taste and special juiciness. Here you also prepare a salad, which perfectly combines chicken and pineapple, it will be to everyone's liking. The salad is called "Pineapple". In order to cook it, you will need: two hundred grams of chicken fillet, one onion, one jar of canned pineapple, one hundred grams of hard cheese, two hundred grams of mayonnaise, one hundred grams of raisins, 150 grams of walnuts, salt to taste, pepper, leeks for decor. The process of preparation, despite the fact that the salad has a large number of ingredients, is distinguished by its simplicity. First you need to cook until ready chicken fillet. Then cut the fillets into small cubes and lay them in a thin layer on the dish (preferably flat and in the shape of an oval). Filet pepper, salt and grease with mayonnaise. Finely chop the onions and lightly saute on sunflower oil. After that, we lay out on the fillet. On the onion, put a layer of pineapple and again mayonnaise. Next comes a layer of raisins. It is desirable to pre-soak the raisins in warm water, so it will become softer. We rub it on a grater (preferably shallower) cheese, again mayonnaise, and in the end crushed walnuts (they will resemble pineapple peel). The final touch is that we decorate our salad with leaves of leeks to make it look like pineapple. Ready lettuce sent for an hour in the refrigerator. Agree, this dish will be the decoration of any menu for the New Year.

And where is the hotter? How will not it be?

We almost forgot about the main dish. Well, what is this menu for the New Year without hot. An excellent option can be called chicken, stuffed with mushrooms. All you need is: chicken carcass, two cloves of garlic, one teaspoon of oregano and dried thyme, one onion, one carrot, salt, pepper, 450 grams of champignons, vegetable oil.

Chicken carcass should be washed, dried and removedwith the breast, wings and legs of meat. Leave only need bones and preferably intact skin. Meat cut into small pieces, and carcass rub garlic, salt and pepper and leave for half an hour in a cool place. While you can prepare the filling: chop finely onions and carrots and fry in oil, then add the mushrooms (finely chopped) and simmer all over a small fire for about twenty minutes to make the carrot soft. Then you need to add meat and fry another five to ten minutes. When the filling is ready, it should be stuffed with chicken, sprinkled with herbs, put on a baking tray with the backside down, oiled, and then use a toothpick to close the hole and put the minutes for 25 in a preheated oven to 220 degrees. When the chicken is lightly browned, you need to reduce the heat to 180 and bake it for another hour. Serve hot on the table.

That's it! And if after such grace someone does not appreciate your menu for the New Year, then next year let him cook!

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