According to the eastern calendar, 2019 is the year of the Yellow Earth pig. This animal symbolizes calm, satiety, joy and self-confidence. Therefore, the dishes that you will prepare on the table, in character should correspond to the symbol of next year.
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What should be the menu for the year of the pig?
Many people consider a pig to be illegible, omnivorous and unpretentious. But in fact, this is not so. A pig is a smart animal. She loves variety, colorfulness and organicity. From here, several rules follow that you can use when drawing up the New Year menu 2019:
- Try to make the New Year's table tasty and varied. In this case, you do not need to pile it all in a row. A few, but high-quality and delicious dishes that will be intertwined in a single theme of a festive feast are enough.
- It is not advisable to serve pork dishes to the table. Cape can be any other - beef, poultry, game, fish, etc.
- Be sure to serve dishes with fresh herbs, vegetables and fruits. Pigs, like none of the animals, love fresh and juicy fruits and stems. Thus, you will "appease" the symbol of the year and create a positive attitude for the coming year.
What to cook for the New Year 2019?
Such traditional dishes as Olivier salad, aspic or herring under a fur coat will always be a decoration of the New Year's table. But the Earth pig wants variety. Therefore, we advise you to cook some original and delicious dishes for the New Year's table.
1. Turkey roll with spinach, cheese, olives and capers
Required Products:
- turkey breast (fillet) - 800 g,
- capers - a couple of tablespoons,
- pitted olives - 200 g,
- parsley is a small bunch,
- garlic - 3 cloves,
- olive oil - a tablespoon,
- feta cheese - 200 g,
- thyme - a pair of twigs,
- spinach - a big bunch,
- salt pepper.
Cooking method:
Cut the breast of the turkey along, slightly not reaching the end. Open the filet like a book. Cover it with several layers of film and carefully, trying not to tear, beat off with a rolling pin. The fillet should become thin and flat. Remove the film.
For the filling, grind capers, olives, garlic and parsley with a blender. Combine with olive oil. Rinse the spinach thoroughly, put it dry on a towel.
Crumble feta, mix with torn thyme leaves. On the fillet layer, lay out the filling in layers: first spinach, then feta with thyme and then olives with capers.
Roll a long roll out of turkey. Wrap the roll tightly in parchment, twist the ends. Then put the roll on the foil and also tightly wrap in it, twist the ends so that moisture does not get inside the bundle. Place the roll in a wide pan with a sufficiently massive bottom. Pour boiling water until it reaches about the middle of the roll. Set to minimum heat and cook under a tightly closed lid for 50 minutes. Once you need to roll the roll.
Remove the roll from the pan, free from foil and parchment, cut into slices of 2-cm thickness.
2. Pepper rolls with eggplant
To make rolls of peppers with eggplant you will need:
- bell pepper - a pair of yellow and red pods,
- medium-sized eggplant - 1 piece,
- tomato sauce (or tomato puree) - 150 ml,
- pitted olives - 150 g,
- capers - a tablespoon,
- basil and oregano (dried) - a pinch,
- olive oil - 4 tablespoons,
- ground pepper, salt.
How to cook:
Without peeling, cut the eggplant into centimeter cubes. Put these cubes in a colander and sprinkle with salt. Stir so that the salt is evenly distributed. Place a plate on the eggplant and a load on it. Place the colander itself above the sink so that there is plenty of excess liquid to drain. Hold the eggplant in this form for half an hour.
Pod the peppers with oil, put under the most heated grill. Wait until dark tan marks appear on the pods, then transfer the vegetables to a bag, close hermetically and leave for fifteen minutes. Remove the peel and stalk with seeds. Cut each pod into three pieces to make wide strips.
Heat the oil, place the eggplant dried on a napkin. Sauté them. Chop olives, capers. When the eggplants turn rosy, add olives and capers, tomato sauce and dried herbs. Stew for ten minutes, stirring occasionally. Cool.
On a strip of peppers with a spoon, put the stuffing from stewed eggplant. Wrap in rolls, fasten with skewers. Hold the eggplant peppers rolls in the refrigerator for a while before serving.