It's winter outside, but I really want to treat myself to a juicy kebab. So what's the matter?

Shish kebab can also be cooked in the oven!!! According to our recipe, it will turn out no worse than meat cooked over a fire.

Of course, there will be no smell of smoke, but otherwise the meat will be very tasty. Pork in the oven turns out very juicy, tender and aromatic. And it largely depends on the marinade.

Shish kebab in the oven is a piece of summer on the New Year's table.

Product composition

✓ 1.5 kilograms of pork pulp;

✓ three heads onions medium size;

✓ one teaspoon of salt (or to taste);

✓ two teaspoons of sweet ground paprika;

✓ 3 tablespoons of barbecue seasoning.

Step-by-step cooking process

For shish kebab, it is best to use a piece of entrecote or neck meat. We cut it into the same pieces as for a regular kebab. Place the prepared pieces in a suitable container.

We peel three heads of onions and cut them into rings: approximately 405 millimeters thick, you should not make them thin.

Salt the meat to taste, add paprika and barbecue seasoning, mix well with your hands.

Then add the onion to the bowl with the meat, mix everything well again, trying to mash the onion with your hands so that it releases the juice.

Cover the bowl of meat for the barbecue and put it in the refrigerator: for at least five hours, but better, if possible, overnight.

Place the marinated meat along with the onions in a baking sleeve.

Place the baking sheet with meat in the oven, preheated to 180 degrees, for one hour.

Then you will need to take it out, cut the bag and return it back to the oven for 30-40 minutes.

Be sure to open the package, this way the excess liquid will evaporate and the meat will brown.

Serve the meat on a platter garnished with lettuce leaves.

Goes great with barbecue fresh vegetables. You can also serve your favorite sauce.

You can also look at recipes for making sauces for any dish on our website.

The best New Year's recipes: royally baked fish.

Sturgeon baked in the oven like a king is a festive dish. Whole baked fish looks very attractive and elegant, especially if it is decorated with various vegetables, salad leaves, sprigs of dill, parsley, cilantro, marinades and pickles. Prepare and enjoy!

Sturgeon baked in the oven like a king

sturgeon on New Year 2019

Required ingredients:

Main products:

1. sturgeon carcasses – 1 pc. (weighing from 3 to 3.5 kg)
2. salt - to taste
3. thyme - to taste
4. lemon – 1 pc.
5. dry white wine – 120 ml.
6. vegetable oil – 70 ml

Decor for serving:

1. bell pepper - to taste
2. olives - to taste
3. radishes - to taste
4. cherry tomatoes - to taste
5. lettuce leaves - a bunch
6. canned mushrooms - to taste

Cooking process:

• Wash the sturgeon under cold running water and pour boiling water over it
• Put special gloves on your hands and use a scraper or knife to remove the scales from the fish, they are quite sharp, so act very carefully
• Then you wash it again, gut it from the insides and rinse it again
• Pull the gills out of your head and remove the rope from the spine area
• Dry the carcass with napkins, rub it to taste with salt, fresh ground pepper, thyme and season with fresh lemon juice
• Now place aluminum foil on a baking sheet. Do this crosswise so that it is in two layers.
• Move the sturgeon to the piece, pour a small amount of vegetable oil and dry white wine over it.
• Connect the ends of the foil so that you get a tightly sealed envelope and place it in the oven
• Bake the carcass at 180 degrees Celsius for 20–25 minutes
• Next, open the foil, pour the juice accumulated at the bottom over the sturgeon and keep it in the oven for about 20 minutes until it is slightly browned on top.
• At this time, wash all vegetables and herbs. Place lettuce leaves on a dish in the form of a carpet and move the fish on them, avoiding its deformation
• Garnish the dish with clean whole or chopped tomatoes, olives, radishes and canned mushrooms

Fish in the oven: sturgeon royally stuffed with potatoes

sturgeon in the oven for New Year

Required ingredients:

1. sturgeon carcasses – 1 pc. (weighing 1.5–2 kg.)
2. carrots – 1 pc. (large)
3. onion – 1 pc.
4. potatoes – 6 pcs.
5. chicken eggs – 1 pc.
6. green onions – 5 feathers
7. dill – 100 g
8. wheat flour - 2 tbsp. l.
9. salt - to taste
10. ground black pepper - to taste
11. olive oil – 50–70 ml

Cooking process:

• Peel the onions and carrots, rinse, dry and chop as for soup dressing, that is, into strips and small cubes
• Heat a little oil in a frying pan and fry the vegetables until golden brown, and then set to cool
• Peel and rinse potatoes
• Place it in a saucepan, add water and boil until fully cooked.
• Then pour the hot liquid into a separate bowl. Mash the potatoes
• Season the resulting puree with egg, flour, finely chopped green onions, taste with salt and optional ground black pepper. If it turns out too thick, dilute it hot water in which potatoes were boiled
• Finely chop fresh dill
• Pour boiling water over the washed sturgeon, remove the scales from the fish, wash it again, gut it from the insides and rinse again. Remove the gills from the head and remove the rope from the spine. Rub the carcass on all sides with salt and ground black pepper
• Place the filling inside the sturgeon
• First spread it in a layer mashed potatoes, then fried carrots with onions, and then dill
• Sew up the belly of the fish using a curved needle and thick oiled thread.
• Move the carcass to a non-stick baking sheet, lined crosswise with sheets of food-grade aluminum foil, and pour in the remaining vegetable oil. Seal it with an envelope so that you get a pocket or envelope
• Send the sturgeon to bake in the oven at 200 degrees Celsius, about 25 minutes
• Then remove the top of the foil and let the fish brown for an additional 15-20 minutes.
• Serve the fish warm or hot on a large flat dish. Use herbs, any fresh vegetables, marinades and pickles as decoration.

Add a few more to your holiday table simple recipes from my block, published earlier

New Year is coming soon. Someone is going to celebrate it at home, just like one of the birthdays of the universe, someone is with their family, visiting and expecting guests, but one thing is sure to be the same, everyone is waiting for something new, good, cheerful mood and a New Year's miracle.

How to create such a holiday atmosphere so that it is memorable, lifts your spirits, and is fun and surprising.

Let's talk about decoration, decorating the holiday table.

These will mainly be salads, cold cuts, assorted dishes, because these are the first courses placed on the table and how they look determines the mood of the guests invited to the table.

Here are examples of how you can beautifully decorate assorted meats, vegetables, and fruits; perhaps you will like something, and you will use it in practice, delighting your guests.

Beautiful cutting
Artistic decoration of assorted vegetables Everyone will like the fish platter
Assorted seafood
Fruit platter

Recipes for beautiful and tasty salads for the holiday table

Salad “Shrimp under a fur coat”

Making this salad is not difficult, the only thing is that you need to prepare it in advance so that it sits in the refrigerator for several hours.

• Peel 500 g of boiled shrimp and cut in half.
• 4 large potatoes, boiled in their jackets, 4 boiled eggs, peeled and grated.
• Grease the bottom of the salad bowl with a thin layer of mayonnaise.
• Lay in layers, coating each layer with mayonnaise: shrimp, potatoes, egg, shrimp.
• Place a jar of red caviar in an even layer on the top layer of mayonnaise.
• Garnish with the remaining shrimp, lemon slices, herbs and shaped tomato.

Original vinaigrette

To be honest, I have never come across this method of preparing a vinaigrette before, but the originality of its execution makes me try to make it.

For the cube itself - Rubik's vinaigrette, you need boiled potatoes, beets, carrots and large hard pickled cucumber. They need to be cut into cubes of equal size.

This should be approximately like this, pay attention that the cut cucumber cube must have the skin on one side.

For dressing the vinaigrette you need 100 g olive oil, juice of half a lemon, 1 clove of garlic, 1 tsp. sugar, 100 g of canned green peas, a sprig of dill and parsley, salt to taste.

• Place everything in a blender and puree at medium speed.
• Place a Rubik's cube on a platter, next to the puree and garnish with sprigs of dill and parsley.

Vinaigrette with herring for the New Year's table

Salad "Inspiration"

This salad is also laid out in layers, coating each layer with mayonnaise, in the following order:

• Grated, boiled beets
• Grated, boiled carrots
• Onion cut into half rings and scalded with boiling water
• Finely chopped ham
• Grated egg yolk
• Finely chopped pickled mushrooms
• Grated hard cheese
• Grated egg white
• Place a decoration of beet roses, carrot ribbons, and parsley on the egg white.

Delicious salad “New Year's gift”

The manufacturing principle is exactly the same as the previous salad - in layers with mayonnaise coating each layer:

• Boiled chicken breast cut into small cubes
• Champignons fried with onions
• Grated boiled carrots
• Grated peeled apple
• Walnuts, chopped in a blender
• Mixed grated egg yolks with cheese
• The last layer is grated egg whites
• Garnish with ribbons of fresh carrots, cherry tomato halves, dill, and parsley.

Royal Olivier Salad

A beautiful and tasty salad with beef tongue and shrimp will please your guests at the New Year's table.

A simple recipe for Monomakh's Hat salad

• 500 g boiled meat (any kind), finely chopped
• Separately, grate 3 boiled potatoes in their jackets, 2 boiled carrots, 5 boiled eggs (reserve one white for decoration) into different dishes on a coarse grater, 100 g hard cheese
• 100 – 150 g peeled walnuts, lightly fry, grind in a blender
• Mix meat, vegetables, eggs with a small amount of mayonnaise
• Place the dome in layers on a flat plate: potatoes, meat, cheese, nuts, carrots, eggs
• Coat the top with mayonnaise
• We make the edge of the “cap” from grated half of an egg white and grated cheese (50 g)
• We place a figuratively cut half of an egg white on top and arrange pomegranate seeds and green peas as precious stones.
• Place in the refrigerator to brew.

Festive salad “Pine cone”

For this salad prepare:

• 3 – 4 boiled potatoes
• 200 g smoked chicken meat
• 1 onion
• 200 g canned corn
• 200 g canned green peas
• 2 salted or pickled cucumbers
• 3 boiled eggs
• a handful of any nuts
• 200 g processed cheese
• mayonnaise
• for decoration – almonds, rosemary, green onions

We are making a salad of 3 parts, that is, three cones, so we divide the products into 3 parts, except for corn, cucumbers and peas, they will each be used in their own cone. The result is a salad with three different flavors.

• Grate potatoes and eggs on a coarse grater
• Chop chicken meat finely
• Scald the onion with boiling water or marinate for 30 minutes in 100 ml of 6% vinegar with a teaspoon of sugar and salt, chop finely
• Cut cucumbers into strips
• Lightly freeze the cheese in the refrigerator and grate it
• Grind nuts in a blender and mix with cheese
• We lay out the salad in layers in the shape of three cones, coating each layer with mayonnaise.

Layer order:

1. Potato
2. Chicken meat
3. Corn (the second cone is cucumbers, the third is peas)
4. Cheese with nuts

Decorate the three-cone salad with almonds, onions, and rosemary.

Salad "Lilac"

How to cook it?

• Boil 1 cup of rice in water with the addition of turmeric or saffron, mix it with lightly fried shrimp (400 g) in oil with 4 cloves of garlic, cut into plastic pieces.
• Cut 250 g of pitted olives into rings, finely chop a small bunch of green onions, mix with rice and shrimp, season with mayonnaise, put in the refrigerator for a while.
• Peel 6 – 8 boiled eggs, separate the yolks from the whites, and grate them individually.
• Leave half of the grated whites white, and tint the other half with finely grated beets, adding beets little by little and stirring until the desired color is obtained.
• Place the salad in a salad bowl, sprinkle yolk on top, carefully form white and lilac flowers with a dessert spoon, add parsley.

The dish is ready, beautiful, tasty, satisfying.

Simple and tasty salad “Bunch of Grapes”

• Take 800 g Chinese cabbage, leave a few sheets for decoration, and shred the rest.
• To it add 200 g of chopped boiled chicken, 150 g of ground pistachios, 100 g of grated hard cheese and mix with mayonnaise
• Place the salad in the shape of a bunch of grapes on a dish and garnish with seedless grape halves (400 g). Place in the refrigerator, and in a couple of hours the salad is ready.

Check out some more beautiful salads for your holiday table

• To begin, take a fresh pike, about one and a half kilograms, and gut it.
• Make minced meat for stuffing it, for which boil 2/3 cup of rice, but not until fully cooked, and so that it remains hard, cool.
• 1 large fresh cucumber Peel, remove seeds, cut into cubes and add salt.
• Melt 2 tbsp in a frying pan. spoons of butter and fry the finely chopped onion and cucumbers until transparent.
• In a large bowl, mix rice, onion with cucumber, 2 coarsely chopped eggs, half a glass of finely chopped parsley and chives, 3 tbsp. spoons of sour cream, salt, pepper and white pepper and mix well.
• Place the resulting mixture inside the pike and seal the cut.
• Melt 100 g of butter on a baking sheet and in the oven at 180 degrees. Lightly fry the pike on both sides.
• Sprinkle it with breadcrumbs, add half a glass of water to the baking sheet and bake it on the middle shelf of the oven until done.
• Place on lettuce leaves on a large plate and garnish with herbs, mayonnaise, cherry tomatoes, and lemon petals.

How to cook chicken with mushrooms in champagne

• Take a chicken weighing about 2 kg, wash it and cut it in half along the breast, but not all the way, spread it out.
• Melt 40 g of butter in a frying pan and fry the chicken in it.
• Remove it from the frying pan and fry 2 chopped onions in the same oil, place the chicken on top again, add a crushed clove of garlic, a sprig of thyme, a bay leaf, salt and pepper, pour 0.5 bottles of champagne into the frying pan and cook over low heat for 40 minutes. .
• Add 40 g of dried mushrooms pre-soaked in water, cook for another 30 minutes.
• Transfer the chicken to a plate and bake in the oven at 180 degrees. until crispy.
• While the chicken is baking, add 1 tbsp to the pan with the mushrooms. a spoonful of butter, ground with 1 tbsp. spoon of flour and 250 g of sour cream, and cook the sauce over low heat for 10 minutes, stirring continuously.
• Place the finished chicken on a dish, garnish it with herbs, serve the sauce in a separate bowl; you can use boiled wild rice as a garnish.

Pork ribs baked with vegetables

500 g pork ribs cut into a cup, add 50 ml of narshab sauce, add salt and leave for 15 minutes.

Peel and cut 1 kg of potatoes into cubes, add 2 teaspoons of fragrant dried herbs.

Cut 250 g fresh tomatoes, 250 g eggplants

Place meat and vegetables in a cast iron baking dish, pour 5 tbsp. spoons of vegetable oil mixed with crushed garlic (3 cloves), salt and pepper.

Bake in the oven at 180 degrees. within 1 – 1.5 hours.

Place on a plate and garnish with herbs.

On this holiday, a rich table is set, the house is decorated brightly and cheerfully, and everyone tries to look as elegant as possible. We really want your main December night to be a success in every way, and we believe that pork in the oven for the New Year will be a good choice and will decorate the festive feast.

The traditions of this day include a feast of tastes and smells, the originality and beauty of festive dishes. And your table will be just like that if you follow our recommendations.

Pork in the oven for the New Year: a simple holiday recipe

Ingredients

• — 2 kg + -
• White dry/semi-sweet wine— 0.7 l + -
• Lard or bacon - 300 g + -
• Nuts (pistachios, peanuts)- 5-6 tbsp. + -
• - 2 tbsp. + -
• — as needed + -
• - to taste + -
• - to choose from (to taste) + -

Meat (pork) in the oven for the New Year according to a festive recipe with wine

This is a perfect recipe for a New Year's dish. It is simply ideal because it does not require extraordinary effort (time is always short on New Year’s Eve), and the resulting result is excellent - the dish is not only tasty and beautiful, but also “unpretentious” with a rare side dish.

We use pre-washed, dried and peeled products.

• Mix salt and selected spices (pre-crush the pea spices with a rolling pin).
• Deeply cut the pork flesh into two connected layers.
• Rub the meat outside and inside with the spicy mixture and marinate for 3 to 10 hours.
• Mix honey with 0.5 tbsp. guilt.
• Dust a piece of marinated pork with flour.
• Now grease the inside and outside with “honey” wine, wrap it in cling film and leave for an hour and a half.
• Cut the garlic into large slices.
• Roast the nuts and crush them into pieces.
• Cut the bacon into pieces, mix with nuts and sour cream until it becomes a thick paste.
• Fill the meat cavity with garlic and minced nuts.
• We form a dense meat “log” by tying the flesh with twine.
• Fry the pork in a mixture of butter and vegetable oils until golden brown.
• Pour white wine into a deep pan, a little oil, a glass of very hot water and put in the meat. If necessary, pepper and add salt.
• Cover the baking sheet with foil, poke holes in the foil and place in hot oven. Cook for 1.5-2 hours at 180-190 0 C.
• Then remove the foil and transfer the meat to a greased grill.
• Increase the temperature to 200-220 0 C and bake until crispy (place the baking tray with the remaining wine under the wire rack).

Remove the finished New Year's pork from the oven and leave to reach condition under foil for 15-20 minutes. If served hot, remove the braid immediately; if cold, remove the threads after cooling before serving.

Cold pork is quite easy to cut into portions. If we cut pork from the oven while still hot, it is better to use a very sharp knife.

We transfer the meat to a large dish, beautifully arrange baked potatoes, olives and original pickled zucchini around it. Sprinkle with herbs and nuts.

Original recipe for zucchini marinated with mint

• It's best to cook with fresh mint, but you can use frozen or dried mint. Pour dried mint in advance with a mixture of hot vinegar and sugar, cool and use.
• Marinade for 1 zucchini: mix 2 tablespoons of chopped fresh mint with a paste of 1-2 cloves of garlic, 1-2 teaspoons of sugar, 0.5-1 tablespoon of vinegar (apple, wine, balsamic), salt and black pepper .
• Mix the zucchini cut into slices with the marinade and leave for 30-40 minutes, stirring occasionally.
• Fry pickled zucchini in vegetable oil.

Pork baked in the oven for the New Year: a unique step-by-step recipe

Ingredients

• Pork (pulp) – 1.5 kg;
• Bacon – 300 g;
• Sour cream, eggs, sweet mustard, butter and vegetable oil - as needed;
• Salt, garlic, peppers (black and ground, white, allspice), ground thyme and rosemary, cloves - to taste.

For the test

• Butter – 100 g;
• Sour cream – 0.5 cups;
• Flour – 1.5-2 cups;
• Salt, spices - to taste.

How to deliciously cook pork in the oven for the New Year at home step by step

This recipe for oven-baked pork is intricate but simple. The dough “coat” preserves the juiciness of the meat and gives the food a particularly attractive appearance. The dish turns out to be sophisticated and temptingly tasty, and the festively colorful and artistic presentation makes it simply magical.

Prepare delicious dough for roasting pork in the oven

• Mix grated chilled butter (100 g) with sour cream (0.5 cups). Combine with sifted flour (1.5-2 cups), salt, spices and knead into an elastic, elastic dough.
• Keep the finished dough in the cold for 15-20 minutes, then roll it out.

Assemble and bake pork meat in dough in the oven

• Everything that is necessary is first washed, dried, and cleaned.
• We make a mixture of salt, thyme, rosemary, ground black and white pepper.
• We stuff the pork with cloves, allspice and black peppercorns, and cloves of garlic.
• Then carefully rub the aromatic mixture into the pulp.
• Wrap the meat in cling film and marinate in the refrigerator for several hours (at least two).
• We tie the marinated piece of meat with twine to give it shape.
• Fry the spicy pork, turning it over, under the lid in a mixture of butter and vegetable oils until nicely browned. Remove from heat and cool.
• Cut the bacon into thin slices.
• Melt the butter.
• Roll out the dough into a rectangle, grease it sparingly with mustard, as well as sour cream and melted butter. Now place the bacon strips over the dough.
• Remove the strings from the cooled pork and place it on top of the bacon.
• Place the bacon strips over the surface of the meat.
• Carefully and carefully wrap the pork tightly in the dough so that the layer of dough covers the meat piece on all sides.
• We make small cuts in the upper part of the block and grease the surface of the dough with sour cream.
• Grease the parchment with butter. Cover a deep baking sheet greased with vegetable oil with parchment.
• Place the meat on a baking sheet, cover with foil and place in a hot oven (you can place a tray with water under the baking sheet).
• Bake under foil for an hour and a half at 160-170 0 C. Remove the foil and increase the temperature to 180-190 0 C.
• When the dough is browned, brush the surface of the dough with butter and beaten egg. Continue cooking for another 5-7 minutes.

Then remove from the oven, cover with a cloth and leave for 7-10 minutes. We cut into pieces only after the meat baked in the dough has cooled, and always with a very sharp knife. Can be served without dough.

But the most beautiful presentation is when there is a ruddy pie on a platter, complemented by spectacular edible decorations. Cumberland sauce is also a must for this dish.

Recipe for delicious classic Cumberland table sauce

Ingredients

• Currant (lingonberry) jam – 200 g;
• Powdered sugar – 1 tsp;
• Orange and lemon (juice) – 1 pc.;
• Port (red table wine) and sweet mustard - 1 tbsp each;
• Salt, ginger, cinnamon and hot pepper (all ground) - to taste.

Making your own Cumberland sauce to serve with pork

• Pour thin strips of citrus zest with lemon and orange juice, bring to a boil, add wine, powdered sugar and boil for 2-3 minutes.
• Strain, actively mix with salt, pepper, spices and combine with jam.
• Heat the resulting mixture over low heat until smooth, adding water if necessary.

Serve Cumberland sauce cold with meat.

How to decorate and serve pork from the oven for the New Year

The pork in the dough goes well with olives, pickled onions, peppered orange and lemon slices, as well as a special chic jelly for the meat.

• Serve onions, olives and citrus slices in tartlets made from shortcrust pastry or vol-au-vents made from puff pastry.
• We paint lemon slices in carrot and beet juice, making them multi-colored.
• Wine jelly (wine, gelatin, sugar, pepper, spices, fruit pulp) is served in the form of orange slices. To do this, remove the pulp from the orange halves. Soak the peel for 6-8 hours in sweet water with cognac, dry it and pour jelly into orange “cups”. Using a very sharp heated knife, cut the frozen jelly into orange slices.

Now undoubtedly yours festive table will be amazing, and the highlight of the program will be spectacularly served pork in the oven for the New Year.

Have a great New Year's mood and bon appetit!