TOP 40 New Year's 2020 Meat Recipes Using Pork, Beef, Chicken, and Lamb

No holiday feast is complete without meat appetizers, especially New Year's. Meat dishes on the 2020 menu should be varied: from traditional and familiar to vibrant and original. Therefore, every homemaker scours the internet or consults with friends to find that coveted recipe for a unique and delicious dish to surprise family and friends.

What to serve?

Meat is prepared for the holidays in various ways: pork, veal, and poultry, including baked, fried, and stewed. Traditionally, whole poultry is baked, but this requires certain skills to ensure the inside is cooked through and the outside doesn't burn. Housewives strive to prepare the most delicious dishes to not only surprise but also delight family and friends, and to create a festive atmosphere.

Dishes should not only be delicious but also vibrant and memorable, with an original, creative presentation. Meat appetizers are recommended to be served with vegetables and fruits. Apples, pears, oranges, tangerines, pineapples, raisins, and prunes are excellent pairings. They impart a unique flavor and help to create a striking presentation of the finished dish.

New Year's pork dishes

Pork has its own unique, rich flavor, doesn't require a lot of spices, and turns out juicy and delicious.

New Year's boiled pork

This meat appetizer will be aromatic and incredibly flavorful. Start preparing it two days before the holiday:

• tenderloin - 1.3 kg;
• mustard;
• black pepper;
• garlic clove - 3 pcs.;
• Provencal herbs;
• salt;
• sunflower oil - 25 ml.

Actions:

1. Prepare a marinade mixture for the pork: add salt, pepper, Provencal herbs, mustard, and crushed garlic to the oil. Mix thoroughly.
2. Rub the tenderloin evenly on both sides with the spice mixture. Wrap in foil and refrigerate for 24 hours.
3. Cook at 180^O about 2 hours.
4. Half an hour before the end of cooking, open the foil and pour the juices collected in the foil over the roast. The exposed pork will brown.
5. Wrap it in foil and keep it in the cold for at least half a day, otherwise it will be difficult to cut it beautifully.

Recipe for jellied pork tongue

Tongue is considered a delicacy, and this dish deserves attention:

• tongue - 2 pcs.;
• carrot;
• bulb;
• celery (root);
• green;
• garlic clove - a couple of pieces;
• gelatin - 15 g;
• bay leaf;
• pepper (peas);
• salt.

Actions:

1. Rinse the tongue thoroughly. Place it in a container, bring it to a boil, drain off any foam, and rinse thoroughly. Place it in clean water and simmer for an hour and a half.
2. Half an hour before the end, add the onion, bay leaf, carrot, garlic, pepper, celery and salt.
3. Remove the tongues, rinse with ice water, and remove the skin.
4. Strain the broth and soak the gelatin in it. When it swells, heat it up.
5. Slice the tongues and arrange them on prepared plates. Pour the gelatin broth over them. Garnish with herbs and chopped vegetables. Refrigerate for a couple of hours.

Boiled pork roll

This roll can be made from flank or brisket.

Components:

• peppercorns;
• salt;
• meat - 1.3 kg;
• bay leaf;
• garlic cloves - 2 pcs.

Actions:

1. Salt the meat, grease it with a crushed clove of garlic, and secure with thread.
2. Boil for about 2 hours, add pepper and bay leaf to the broth.
3. Remove from the broth, wrap the cooled roll in film, and refrigerate for 5-6 hours.

Pork rolls with pineapple and cheese

You won't be embarrassed to greet guests with such a dish: it's beautiful and incredibly tasty.

Necessary:

• meat (tenderloin) - 0.67 kg;
• salt;
• cheese - 0.12 kg;
• black pepper;
• spices for meat;
• pineapple - 0.14 kg;
• mayonnaise;
• sunflower oil - 25 ml.

Actions:

1. Cut the meat into 1.5 cm thick slices. Cover with cling film and pound with a mallet. Season with salt, season with meat spices, and pepper.
2. Cut the pineapple into cubes and grate the cheese. Arrange the pineapple on the pork slices, roll them into rolls, secure them, and place them on a baking sheet.
3. Bake at 180^O hour. Sprinkle the rolls with grated cheese and leave for another quarter of an hour.

Pork Loin "Nothing Extra"

Nothing extra, just the simplest and most essential set of products:

• loin - 1.3 kg;
• black pepper;
• paprika;
• chili pepper;
• rosemary;
• honey - 15 g;
• salt;
• garlic clove;
• potatoes - 1.6 kg.

Actions:

1. Mix the crushed garlic clove with honey and a set of spices.
2. Wash the pork loin, pat it dry, and make cuts along the ribs. Rub with honey sauce, secure with string, wrap in plastic wrap, and leave to marinate.
3. Place in a baking dish and surround with potato wedges. Tip! If the potatoes are new, you can use unpeeled ones, but be sure to wash them thoroughly. Don't forget to oil the container.
4. Cook at 200^O about an hour. Periodically water with the released juice.

BBQ pork chop on the bone

A wonderful option for preparing cutlets for a festive table.

Necessary:

• loin - 1.2 kg;
• black pepper;
• lemon juice - 35 ml;
• garlic clove - 3 pcs.;
• vinegar - 45 ml;
• olive oil - 45 ml;
• honey - 35 g;
• oregano;
• salt;
• paprika.

Actions:

1. Pour crushed garlic into olive oil, add honey, spices, and pepper.
2. Cut the meat into portions. Coat with marinade and leave overnight.
3. Place the meat on a baking sheet. Bake at 180^O 40 minutes.

Pork in a sleeve

A simple way to cook pork, it will be juicy and flavorful.

Necessary:

• pork pulp - 1.6 kg;
• salt;
• seasonings for meat.

Actions:

1. Rub the meat with salt and spices.
2. Place in a sleeve and leave for 3-4 hours.
3. Cook at 190^O hour. Put the pork in a cold place, otherwise it will break when cutting.

Pork ribs

A wonderful aromatic dish for a festive table.

Necessary:

• bone-in chop - 1.3 kg;
• salt;
• seasonings for meat;
• garlic clove;
• red wine - 25 ml;
• black pepper;
• soy sauce.

Actions:

1. Rinse and pat dry the meat. Pierce it in several places and insert garlic cloves.
2. Combine soy sauce with wine, salt, and spices. Coat the ribs and marinate overnight.
3. Place in a baking dish and cook for an hour at 190^O.

Pork baked with tomatoes

The meat will be juicy, tender, with an amazing aroma.

Necessary:

• tenderloin - 1.6 kg;
• salt;
• tomatoes - 3 pcs.;
• black pepper;
• mustard - 7 g;
• chili pepper - on the tip of a knife;
• cheese - 0.13 kg.

Actions:

1. Rinse the meat, dry it, and make cuts halfway down.
2. Mix salt, mustard, and pepper. Coat the tenderloin.
3. Cut the tomatoes into half rings and the cheese into slices. Insert a tomato slice and a piece of cheese into each cut.
4. Cook in the oven at 180^O 45 minutes.

Pork chops in mushroom batter

Meat in mushroom batter will be tender and incredibly flavorful. It will definitely be a hit.

Necessary:

• chop - 0.6 kg;
• salt;
• eggs - 2 pcs.;
• black pepper;
• flour - 0.1 kg;
• mushrooms - 0.12 kg;
• parsley;
• oil for frying - 55 ml;
• sour cream - 160 ml.

Actions:

1. Cut the meat into portions, beat with a hammer, sprinkle with salt and pepper.
2. For the batter, mix the eggs with sour cream and black pepper. Add the flour and stir until smooth.
3. Grind the mushrooms in a blender, chop the parsley, and add to the batter.
4. Dip a piece of meat in batter and fry each side.

Beef dishes for New Year's

Beef appetizers are lower in fat than those containing pork, making them ideal for those watching their figure.

When cooked correctly, the meat turns out tender with an amazing flavor.

Beef in spicy sauce

The meat is aromatic thanks to ginger, cinnamon and cloves, with a characteristic honey note.

Components:

• meat - 750 g;
• tomato;
• bulb;
• bell pepper;
• garlic clove;
• dried apricots;
• carrot;
• black pepper;
• prunes;
• ginger - 1 tsp;
• carnation - 2 inflorescences;
• cinnamon - 1 tsp;
• salt;
• sunflower oil - 25 ml.

Steps:

1. Cut the meat into 1 x 1 cubes, fry in oil until golden brown, add water, and simmer for about an hour. Season with salt and pepper.
2. Peel the vegetables. Cut the pepper and carrot into strips, and the onion into half rings. Chop the garlic.
3. Saute vegetables in oil, add salt, spices and herbs.
4. Add meat and peeled tomato slices. Simmer for half an hour.
5. Cut the prunes and dried apricots into strips, add to the meat, and simmer for 15 minutes. The aroma is amazing.

Beef with zucchini

Beef with vegetables turns out juicy and has a pleasant taste.

Necessary:

• beef - 670 g;
• black pepper;
• carrot;
• salt;
• bulb;
• sweet pepper;
• sunflower oil - 25 ml;
• zucchini - 2-3 pcs.;
• tomato.

Steps:

1. Cut the meat into 1 x 1 cubes.
2. Peel the vegetables, dice the carrots, onions, tomatoes, and peppers. Cut the zucchini into quarters.
3. Fry the meat until golden brown, add water and simmer for about an hour.
4. Sauté the chopped vegetables until the liquid from the zucchini has evaporated. Add to the meat. Simmer for another 20 minutes.

Beef with dried apricots

Veal pairs beautifully with sweet dried apricots, which impart a special, delicate, cloying sweetness to the dish.

Necessary:

• veal - 750 g;
• bulb;
• black pepper;
• dried apricots - 160 g;
• salt;
• sour cream - 25 ml;
• tomato paste - 25 ml;
• garlic clove.

Steps:

1. Cut the meat into cubes or strips. Fry in a frying pan until golden brown. Place in a stewing pan.
2. Cut the onion into half rings and the carrot into half circles. Fry the onion, then add the carrots and continue frying.
3. Rinse the dried apricots and soak for a quarter of an hour.
4. Pour sour cream and paste into a small amount of water, stir until smooth, add salt.
5. Pour the sauce over the veal and add pieces of dried apricots.
6. Simmer for about 40 minutes, then add the sautéed vegetables. Simmer for another half hour.
7. Add finely chopped garlic in the last 10 minutes.

Beef baked in a sleeve

This cooking method is convenient: the meat is cooked through on the inside and does not burn on the outside.

Necessary:

• tenderloin - 870 g;
• sunflower oil - 15 ml;
• salt;
• mustard - 15 g;
• spices (orego, marjoram, basil);
• lemon juice - 15 ml;
• allspice and black pepper.

Steps:

1. Mix all the spices, salt, mustard and oil.
2. Grease the meat, place it in a sleeve and marinate for 3-4 hours.
3. Cook at 190^O about an hour. If you want the meat to brown, open the sleeve and bake for another half hour.

Beef tongue in batter

A delicious and original presentation of a delicacy tongue.

Components:

• tongue - 450 g;
• egg;
• carrot;
• bulb;
• bay leaf;
• black pepper;
• kefir - 45 ml;
• flour - 15 g;
• salt;
• sunflower oil - 55 ml.

Steps:

1. Place the tongue in water and bring to a boil. Drain and rinse thoroughly. Pour the water over it a second time, add the carrots, bay leaf, and onion, season with salt and pepper. Cook for about an hour.
2. Cut the cooled tongue into slices up to 1 cm thick.
3. For the batter: beat the egg with kefir, add flour, mix until smooth.
4. Dip the tongue pieces in batter and fry until golden brown on each side.

Baked beef

Baked meat is a wonderful meat appetizer for a festive table.

Necessary:

• veal tenderloin - 950 g;
• salt;
• olive oil - 25 ml;
• vinegar - 12 ml;
• mustard - 7 g;
• honey - 15 g;
• black pepper;
• oregano;
• thyme.

Steps:

1. For the marinade, mix oil, mustard, spices, vinegar, honey, and salt.
2. Coat the tenderloin with the mixture. Place in a baking dish and marinate overnight.
3. Cook for 1.5 hours at 180^O.

Beef kofta

This is a national dish of Armenian cuisine. No major holiday is complete without it.

Necessary:

• veal - 540 g;
• bulb;
• salt;
• ghee - 15 g;
• cognac - 15 ml;
• black pepper;
• egg;
• milk - 45 ml;
• green.

Steps:

1. Cut the meat, prepare the mince by grinding it several times, the meat should be mushy.
2. Combine the egg and milk, add spices, flour, and salt, and beat until smooth. Pour into the minced meat.

3. Chop the onion and add to the meat.

4. Pour water into a saucepan and add salt. Form small balls and cook until done.
5. Place on greens and drizzle with oil.

New Year's beef roll

In the classic version, veal is marinated in spices, rolled into a roll, and baked. If desired, you can stuff it with mushrooms and cheese.

Necessary:

• flank - 950 g;
• salt;
• mustard - 15 g;
• cheese - 160 g;
• black pepper;
• soy sauce - 25 ml;
• red sweet pepper;
• olive oil - 25 ml.

Steps:

1. Beat the flank with a kitchen hammer. Season with salt and pepper.
2. Slice the bell pepper and cheese. Place on the flank. Roll into a roulade.
3. Mix the soy sauce with the butter and mustard. Grease the roll and place it in a baking dish or a baking sleeve. Bake at 180°C.^O 1.5 hours.

Stewed beef with mushrooms and prunes

Prunes will give the beef a piquant, sweet flavor.

Necessary:

• veal - 680 g;
• salt;
• champignons - 230 g;
• black pepper;
• carrot;
• prunes - 180 g;
• bulb.

Steps:

1. Cut the meat into pieces (like for shashlik). Fry until golden brown. Simmer for about an hour.
2. Peel the carrots and onion and cut into cubes. Saute in oil, add the chopped mushrooms.
3. Cut the prunes into quarters.
4. Add the vegetables and prunes to the meat. Simmer for another half hour. Serve sprinkled with herbs.

From the bird

Poultry dishes are always in high demand: the meat cooks quickly, is tender, and is dietary. Moreover, chicken is comparatively cheaper than veal and pork, and the dishes made from it are excellent.

Whole fried chicken

This dish is called "Chicken Tabaka." The key is to marinate and cook the meat properly.

Necessary:

• chicken - 700-800 g;
• lemon - ½ pc.;
• soy sauce - 35 ml;
• garlic clove - 2 pcs.;
• salt;
• sunflower oil - 35 ml;
• basil (dried);
• black pepper.

Steps:

1. Clean, wash, and dry the chicken thoroughly. Cover with plastic wrap and pound with a mallet until flat. Be careful not to crush the bones (this will make it unpleasant to eat).
2. Combine soy sauce, lemon juice, spices, salt, and crushed garlic.
3. Grease the chicken with the mixture, place it in a container, and press it for 3-4 hours.
4. Heat the oil thoroughly, place the chicken breast-side down, cover with a flat plate, and press down. Fry for 15 minutes on each side.

Baked chicken breast with pineapple

Chicken and pineapple are a wonderful combination, perfect for salads. For a festive table, this delicious meat appetizer is recommended.

Necessary:

• fillet - 650 g;
• black pepper;
• canned pineapple;
• cheese - 120 g;
• mayonnaise - 45 ml;
• sunflower oil - 25 ml;
• salt;
• paprika;
• curry.

Steps:

1. Wash the meat, pat dry, and cut it into slices lengthwise. Cover with cling film and beat gently.
2. Combine spices and salt, grease the breast. Place on a greased baking sheet.
3. Cut pineapple rings lengthwise and place them on the breast. Cover with a mesh of mayonnaise.
4. Cook in the oven at 180^O about half an hour, sprinkle with grated cheese and bake for another 10 minutes.

Baked chicken fillet with broccoli

Vegetables with meat are a fantastic dish, they are soaked in the meat juices and turn out great.

Necessary:

• broccoli - head of cabbage;
• salt;
• meat - 540 g;
• black pepper;
• olive oil - 25 ml;
• milk - 85 ml;
• butter - 35 g;
• flour - 25 g;
• cheese - 140 g;
• garlic clove.

Steps:

1. Divide the broccoli into florets, place in water, add salt, and cook for 5 minutes.
2. Cut the meat into strips, fry, add salt, the required amount of pepper and chopped garlic.
3. Prepare the sauce: fry the flour in a dry frying pan, add the butter, and stir. Pour in the milk and stir until smooth.
4. Place broccoli in a container, then add the fillet, pour in the sauce, and grate the cheese. Cook at 180^O about half an hour.

Perfect Lemon Chicken

The pleasant lemon flavor and aroma of this dish will impress any gourmet.

Necessary:

• chicken - 1.4 kg;
• olives - 120 g;
• salt;
• caraway;
• black pepper;
• garlic clove - 5 pcs.;
• curry;
• rosemary;
• potatoes - 1.3 kg;
• lemon;
• olive oil - 25 ml.

Actions:

1. Clean the carcass, wash, cut into pieces.
2. Add salt, spices, crushed garlic cloves, and lemon slices to the olive oil. Pour over the chicken, stir, and let marinate for 5-6 hours.
3. Place everything on a baking sheet, add olives, a slice of potato (if the tubers are young, you don’t need to peel them, just wash them well).
4. Bake at 190^O hour.

Potatoes with chicken in the oven with sauce

The dish is simple, quick, and delicious. During the baking process, the potatoes are infused with the chicken juices and sour cream sauce.

Necessary:

• carcass - 1.3 kg;
• salt;
• potatoes - 0.8 kg;
• bulb;
• garlic clove;
• mayonnaise - 100 ml;
• spices for chicken;
• sour cream 100 ml.

Steps:

1. Divide the carcass into portions.
2. Peel the onion and cut into half rings.
3. Mix sour cream with mayonnaise, add spices and salt. Add the meat and stir. Place the sliced ​​potatoes on a baking sheet, top with the meat, and pour the remaining sauce over them.
4. Cook for an hour at 180^O.

Chicken breast in creamy sauce

Fillet cooked in a creamy sauce will turn out amazingly juicy and tender.

Components:

• breast - 750 g;
• cream - 140 ml;
• cheese - 120 g;
• salt;
• garlic - a couple of cloves;
• green;
• curry;
• paprika;
• black pepper;
• sunflower oil - 35 ml.

Steps:

1. Wash the meat, pat dry, and cut into random pieces. Add salt and spices and stir.
2. Cut the garlic cloves into slices, fry them in oil, and discard. Fry the meat in this oil.
3. Grate the cheese, pour in the cream, and add chopped herbs. Pour the sauce over the meat and simmer for 15 minutes.

Chicken pieces on salt

It won't take long to cook. Don't worry about it being too salty; the meat will absorb just the right amount of salt.

Components:

• carcass - 1.4 kg;
• salt;
• sunflower oil - 15 ml;
• spices (marjoram, curry, turmeric, black pepper).

Steps:

1. Clean the carcass, wash, dry, and cut into portions.
2. Combine vegetable oil, spices, and salt. Coat the chicken pieces. Let marinate for 3-4 hours.
3. Pour salt into the bottom of a dry container, distribute evenly, place the chicken and bake at 190^O half an hour.

Tsar-style chicken stuffed with pancakes

An unusual dish that can surprise everyone.

Necessary:

• carcass - 1.7 kg;
• salt;
• pancakes - 7-9 pcs.;
• bulb;
• cheese - 140 g;
• black pepper;
• mushrooms - 450 g;
• mayonnaise;
• sunflower oil - 25 ml.

Steps:

1. Clean, wash, and dry the carcass. Use a sharp knife to separate the skin from the meat. Cut the legs and wings at the joints. This will leave the skin with the legs and wings.
2. Grind the meat into mince.
3. Peel and sauté the onion, add finely chopped mushrooms, and fry until the juices evaporate. Add to the meat. Season with salt, pepper, and stir.
4. Spread the filling over the pancake and sprinkle with grated cheese. Roll up.
5. Place the pancakes inside the chicken skin and secure the openings with a toothpick. Tie the legs and wings with thread.
6. Grease the carcass with mayonnaise and bake at 180^O 45 minutes. Remove and press until completely cool. Slice while cold.

Chicken with mushrooms in a creamy sauce

Mushrooms in a creamy sauce go perfectly with any type of meat, especially tender chicken.

Components:

• breast - 650 g;
• black pepper;
• mushrooms - 270 g;
• salt;
• cream - 230 ml;
• garlic clove;
• bulb;
• spices for chicken;
• olive oil.

Steps:

1. Cut the breast into pieces and fry until golden brown.
2. Chop the peeled onion and sauté. Add the chopped mushrooms (do not chop them finely). Continue frying until the liquid evaporates. Add to the meat, pour in the cream, add salt and spices. Simmer for 20 minutes.
3. Sprinkle with herbs before use.

Chicken with potatoes in a slow cooker

A multicooker allows you to prepare this dish in several modes. For those watching their figure and for children, stewing is betterIf you want a golden crust, choose baking. Below is a classic recipe. You can vary it by adding new ingredients: onion, carrot, mushrooms.

Components:

• chicken - 650 g;
• salt;
• potatoes - 650 g;
• olive oil - 35 ml;
• seasonings for chicken;
• green;
• black pepper;
• curry.

Steps:

1. Cut the meat into portions.
2. Peel the potatoes and cut into wedges.
3. Combine butter, spices and salt.
4. Place the potatoes and chicken in the multicooker bowl, pour in the oil, and stir with a wooden spatula.
5. Set the cooking mode to your liking: "Bake" or "Stewing." Cooking time: 40 minutes.
6. Serve sprinkled with herbs.

Chicken with honey and mustard

This whole roasted chicken, with its spicy, bittersweet flavor, will be a table favorite. It's super easy to prepare.

Components:

• carcass - 1.3 kg;
• cinnamon (ground) - 5 g;
• salt;
• curry;
• honey - 25 ml;
• black pepper;
• mustard - 15 g.

Steps:

1. Clean, wash and dry the chicken.
2. Combine mustard with honey, spices, and salt. Coat the chicken inside and out.
3. Place in a baking container (sleeve) and cook at 180^O about an hour. To get a golden crust, open the sleeve and bake for another quarter of an hour at 200^O.

Honey Chicken of Winterfell

This chicken is prepared this way, using old British recipes. It's incredibly delicious and unusual.

Components:

• carcass - 850-950 g;
• apple cider vinegar - 35 ml;
• olive oil - 25 ml;
• salt;
• honey - 35 ml;
• black pepper;
• mint (dry);
• raisin.

Steps:

1. Wash the chicken, pat dry, and season with olive oil, salt, and pepper. Place in a baking dish and cook at 180°C.^O about an hour.
2. Make the sauce: combine vinegar, honey, mint, raisins, and olive oil. Cook until thickened.
3. Pour the sauce over the finished chicken and serve hot.

Chicken Pastrami

The pastroma turns out tender and not dry at all.

Components:

• fillet - 650 g;
• milk - 230 ml;
• salt;
• paprika;
• sugar - 15 g;
• black pepper;
• soy sauce - 15 ml;
• a clove of garlic;
• nutmeg - 3 g.

Steps:

1. Carefully beat the fillet with a hammer and soak in milk for 2 hours.
2. Mix soy sauce, paprika, salt, nutmeg, sugar, and crushed garlic.
3. Roll into a roll and tie with a string. Bake at 180^O about 40 minutes. Slice while cool.

Quails in sour cream sauce

A wonderful portioned festive dish that will delight family and friends.

Necessary:

• quail carcasses - 4-5 pcs.;
• salt;
• sour cream - 230 ml;
• garlic - 3 cloves;
• curry.

Steps:

1. Mix sour cream with salt, curry, and crushed garlic.
2. Place the washed and dried carcasses in a baking dish, pour over the sour cream sauce, and leave to marinate for 3 hours.
3. Place the container in the oven, cover with a lid (foil). Bake for 45 minutes at 180^O, then open and cook for another quarter of an hour.

Festive Chicken Roll Recipe

What could be better than a beautifully presented appetizer? A delicate, beautiful, and delicious roll.

Necessary:

• fillet - 650 g;
• eggs - 3 pcs.;
• salt;
• mayonnaise - 15 g;
• sweet pepper;
• tomato;
• black pepper;
• green;
• mushrooms.

Steps:

1. Beat eggs with mayonnaise and season with salt. Add chopped vegetables and herbs. Fry an omelette.
2. Cut the fillet lengthwise and beat gently with a hammer. Season with salt and pepper.
3. Place the meat on cling film, place the omelette on top, roll it up tightly, and secure with cling film.
4. Cook for about half an hour. Cool and cut while cold.

Juicy turkey in the oven "under a blanket"

Necessary:

• fillet - 750 g;
• flour - 30 g;
• bulb;
• garlic clove;
• salt;
• walnuts - 5-6 pcs.;
• quince (large);
• cream - 120 ml;
• black pepper;
• carnation;
• olive oil - 25 ml.

Steps:

1. Prepare the "blanket." Prick the quince with a toothpick and insert a couple of cloves. Wrap in foil and cook at 180°C.^O Half an hour. Cool, peel, cut, and core. Puree. Place in a saucepan, add flour, salt, and pepper, pour in the cream, and simmer for fifteen minutes.
2. Beat the meat, cover with cling film, and cut into pieces. Sprinkle with salt and pepper.
3. Chop the nuts.
4. Saute the onion and garlic clove.
5. Place the onion in a baking dish, then the turkey and nuts. Pour in the quince sauce.
6. Cook at 180^O 45 minutes.

Georgian-style chicken

A great option for cooking a whole chicken.

Necessary:

• chicken - 1.3 kg;
• salt;
• sour cream - 210 ml;
• curry;
• black pepper;
• dill;
• garlic clove - 3 pcs.;
• sunflower oil - 15-25 ml;
• Svan mixture.

Steps:

1. Divide the carcass along the breast, grease with butter, salt, and Svan mixture.
2. Place the chicken in a baking dish, back side up. Bake for 45 minutes at 190^O.
3. Combine sour cream with crushed garlic and chopped dill. Pour over the chicken before serving.

From lamb

Lamb has a distinctive flavor and aroma that amazes true meat connoisseurs. To ensure a perfect dish, you need to know how to marinate and cook the meat. It can be stewed, baked, or fried.

Lamb with tomato

Meat with tomatoes is an amazing combination of flavors.

Necessary:

• lamb - 1.3 kg;
• onion - 0.25 kg;
• garlic - 3 cloves;
• celery - 3 sprigs;
• tomato paste - 35 g;
• salt;
• tomato - 0.35 kg;
• oil for sautéing - 35 ml;
• black pepper;
• paprika;
• coriander - 5 g.

Actions:

1. Chop the onion, garlic and celery stalks and sauté in oil.
2. Cut the meat into pieces, add it to the onions, add coriander, pepper, paprika, and salt. Stir and continue frying.
3. Chop the tomatoes, add them to the meat, and stir. Pour in the tomato paste. If desired, add a teaspoon of sugar. It will add a special flavor to the dish.
4. Pour in water (200 ml), simmer for 1-1.5 hours.

Lamb ribs

Lamb ribs can be cooked with a classic spice mix. However, this recipe uses honey and mustard, which bring out the unique flavor of this meat.

Components:

• ribs - 1.4 kg;
• mustard - 35 g;
• salt;
• honey - 25 g;
• spices for meat;
• breadcrumbs for breading.

Actions:

1. Combine mustard and honey, add salt and pepper.
2. Grease the ribs, roll in breadcrumbs, place on a greased baking sheet, cover with foil.
3. Bake at 180^O hour. Remove the foil a quarter of an hour before it’s ready.

Braised in wine

Wine gives the finished meat a special taste and aroma.

Necessary:

• meat - 0.6 kg;
• salt;
• red wine - 320 ml;
• pepper;
• bulb;
• carrot;
• seasoning for meat;
• tomato - 3 pcs.;
• bay leaf.

Actions:

1. Cut the meat into pieces.
2. Peel the onion and cut into half rings. Add to the meat. Season with salt, spices, pepper, and wine. Marinate for 3-4 hours.
3. Fry the meat in oil, pour in the marinade, add carrots cut into rings, diced tomatoes, and simmer for half an hour.

Whatever the style and preparation method chosen, if you follow all the recommendations, you'll have a stunning meat appetizer for your holiday table. The ingredients and quantities can be varied to suit your family's taste preferences.