ЗАЛИВНОЕ: 10 RECIPES FOR THE NEW YEAR'S TABLE

Traditional winter feast begins with a cold dish - a favorite of many in the water . It is made, as a rule, from whole pieces of meat, but not only.

 

 

Let your New Year's table be rich and diverse!

In the ingredients for the recipes from our pre-holiday selection you will find beef tongue, chicken, meat cut, fish, shrimp, vegetables, eggs and mushrooms. Let your New Year's table be rich and diverse!

1. Chicken salad with vegetables

 

 

Chicken salad with vegetables / Photo: Oleg Kulagin / BurdaMedia

It will take:

• half chicken (500-700 g)
• 1 carrot
• 1 onion
• 20 g of gelatin
• salt, pepper to taste

For decoration:

• 2 cooked carrots
• 2 pickled cucumber
• 2 eggs
• greenery

Preparation:

1. Pour the gelatin with cold water according to the instructions on the sachet and leave for swelling for 40-50 minutes.
2. Onions and carrots clean. Chicken meat pour water, add onions and carrots, salt and cook until done.
3. Take the meat out of the broth, separate from the bones, cut into small pieces.Broth strain, stir in it swollen gelatin and heat, stirring, until the gelatin is completely dissolved (but not boiled!).
4. Prepare the decoration. Pickled cucumbers cut into slices. From a boiled carrot with a knife or special molds, cut asterisks, herringbones or other figures.
5. In the pouring form, pour a thin layer of broth with dissolved gelatin, put in the fridge and allow to gently thicken.
6. On a thickened, but not frozen jelly lay out decorations from vegetables and greens and put into the refrigerator until completely hardened.
7. On a frozen layer of jelly put pieces of chicken meat, on top - decorations from cucumbers, pour another layer of jelly. Put it in the cold until it is completely solidified.
8. So put all the meat, each layer is pouring the jelly and cooling until hardening, until the mold is filled. Put in the refrigerator for the night.
9. Before serving, lower the mold with pour in hot water for 1 minute and turn it over to the dish.

2. Pouring of quail eggs

 

 

Jelly from quail eggs / Photo: Dmitry Korolko / BurdaMedia

It will take:

8 servings

• 16 quail eggs
• 1 carrot
• 1 stalk of leek
• 150 g of root celery
• 2 pods of red sweet pepper
• 1 small red onion
• 4-5 feathers of green onion
• 1/2 bunch of dill
• 2.5 tbsp. spoons of gelatin
• salt, ground black pepper

Preparation:

1. Prepare vegetables. Carrots, celery, leeks and 1 pod of sweet peppers chopped and poured into 500 ml of water. Salt, pepper and cook for 10 minutes.
2. Soak gelatin. The broth strain, give it a little cool and enter the pressed gelatin.
3. On carrots make longitudinal grooves and cut it with asterisks. Dill to wash, dry and grind or divide into twigs. Pepper and onions cut into rings. Eggs hard boiled, cleaned and cut in half.
4. In a round transparent form, beautifully lay eggs, carrot asterisks, rings of pepper and onions. Sprinkle with dill. Pour the broth with the gelatin and put in the refrigerator to the jelly is frozen.

3. Butter from meat cutting

 

 

/ Meat filling / Photo: A. Sokolov / BurdaMedia

It will take:

• 200 g of boiled and smoked ham
• 200 g of boiled pork
• 200 grams of sausage salami
• 1 carrot
• 100 g of frozen green peas
• 100 g of canned corn
• 3/4 l of broth
• 30 g of instant gelatin
• parsley greens
• cranberry for decoration

Preparation:

1. Carrots should be washed without putting in boiling water and boiled for 10-15 minutes.
2. Peas lower in a colander for 1.5-2 minutes in boiling water. Then take it out and rinse it with cold water. With canned corn, drain the liquid. Greens to disassemble into small twigs and rinse.
3. Peas, corn and greens dry, leave some for decoration. Ham, boiled pork and salami cut into strips, carrots - small cubes.
4. Mix the sliced meat with carrots, peas and corn. Gelatin is poured into broth, heated and filtered.
5. In a baking dish lay the meat cut with vegetables and herbs, pour broth. Put the dish in the refrigerator until it freezes. Decorate to taste.

4. The jellied tongue

 

 

Bayern language / Photo: K. Vinogradov / BurdaMedia

It will take:

4 servings

• 1 beef tongue
• 1 onion
• 1 bay leaves
• 25 g of gelatin
• 1 cooked carrots
• dill greens
• grains of pomegranate for decoration
• salt to taste

Preparation:

1. Pour the tongue in cold water for 2 hours. Then rinse, put in a saucepan, pour 1.5 liters of cold water, bring to a boil, remove the foam. Add the onion, bay leaf, salt and cook over a low heat for 3 hours.
2. Finish the tongue under a stream of cold water for a few minutes and remove the skin. Broth the broth. Put the tongue in the broth and allow to cool slightly. Wash gelatin.
3. Gelatine is dissolved in 200 ml of hot broth, combine with the remaining broth, pour part into the molds to freeze. Then put the tongue, sliced, decorate with greens and boiled carrots, gently pour a little more broth and let it freeze again.Pour the remaining broth and put it in the cold for 3 hours. Before serving decorate with pomegranate seeds.

5. Jellied with shrimps

 

 

Jellied with shrimps / Photo: A. Sokolov / BurdaMedia

It will take:

• 500 gr of shrimps
• 250 ml fish broth
• 100 ml of dry wine
• 35 g of gelatin
• 1 protein
• 2 lemons
• dill greens
• salt to taste

For decoration:

• parsley greens
• berries of cranberries

Preparation:

1. Gelatin pour half of the cooled fish broth and leave for 30-40 minutes.
2. Protein whisk with a small amount of cold boiled water until a uniform mass is formed.
3. The remaining broth is slightly heated, pour in the wine, add the swollen gelatin, stir until it is completely dissolved, salt to taste, pour the protein mass into the broth, bring to a boil. Allow to cool, then strain through a sieve.
4. Carrots should be washed and boiled until tender. Cool, peel, cut into slices.Lemons to wash, dry, cut into slices, then - into halves (4 leave for decoration).
5. Shrimp boil in salted water until cooked, cool, clean.
6. In the form of pour 1/3 of jelly, lay out half of the shrimp, lemons and carrots. Pour the second third of the jelly, covering the products. Allow to frost slightly.
7. Then put the remaining shrimp, lemons, carrots, dill and pour the remaining jelly.Put in the fridge, let it freeze. Before serving, place the mold for a few seconds in hot water and lay the jellied on the plate. Decorate with parsley, lemons and cranberries.

6. Salted fish fillets

 

 

Fish fillet filling / Photo: A. Sokolov / BurdaMedia

It will take:

• 0.3-0.4 kg fillets of any sea fish
• 1 onion
• 1 carrot