2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Although it is a tradition to overeat on New Year's Eve, prepare culinary magic that will make the whole family feel the magic of the holiday, but the next day not to complain of stomach problems.
Prepare a salad from an Iceberg lettuce, a handful of shrimp rolls or shrimp, four sprigs of parsley, a lemon, two teaspoons of red caviar.
You need a few cloves of garlic, three tablespoons of cream, a tablespoon of mayonnaise, green onions, dill and parsley to taste, salt, sugar and pepper to taste, two eggs, two tablespoons of oil.
Fry the finely chopped garlic in the heated oil, add the rolls or shrimps, as well as the finely chopped parsley sprigs, add half the lemon juice, season to taste and leave on the stove for no more than a minute.
Mix the finely chopped green spices for the sauce, add salt, sugar and pepper to taste, add the mayonnaise and sauce. Beat in a blender or mix with a spoon.
Cut or chop the salad, spread the shrimp with garlic on top, pour sauce and garnish with slices of boiled egg and caviar.
For the hors d'oeuvre, prepare rolls of smoked salmon, in which you wrap cream cheese mixed with a little cream and finely chopped cucumber and green spices.
Prepare roast beef with wine sauce. For eight servings need 1, 2 kg of beef, 2 tablespoons black peppercorns, salt to taste, 3 tablespoons olive oil.
For the sauce you need 3 tablespoons of butter, one head of finely chopped onion, two tablespoons of sugar, two cloves of crushed garlic, two glasses of beef broth, eighty milliliters of red dry wine, 3 tablespoons of cognac, 1 bay leaf, 4 teaspoons of starch.
Mash the black pepper and sprinkle with the meat, pressing the crushed grains. Add salt and fry on both sides. Bake for one hour in a preheated 190 degree oven.
Wrap the finished roast beef in foil. Heat 2 tablespoons of butter and fry the onion in it for about five minutes, add the sugar and fry for another two minutes, add the garlic and fry for another minute.
Add the broth, wine, cognac and bay leaf, bring to the boil, reduce the heat and allow the liquid to evaporate until the sauce thickens.
Dissolve the starch in a little water, add to the sauce and bring to the boil. The sauce should be thick, but still drain from the spoon. Remove the bay leaf, add the sauce from the roasting of the meat, add a tablespoon of butter and bring to a boil.
Serve roast beef cut into thick pieces, drizzled with sauce and garnished with stewed vegetables.
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