New Year’s dishes recipes photo dishes from the chef restaurant Maxim Uno Rusty Grandfather Leningrad bar

How do those for whom gastronomic delights are a favorite, but familiar job, indulge themselves on a festive night? Woman`s Day found out the homemade recipes of Tyumen chefs and at the same time asked the chefs about how they usually celebrate the New Year and what culinary traditions they have in their family.

Nikita Ibragimov, chef of Vcafe restaurant

– In our family, the New Year is always extraordinary: we live in different cities and we all get together only on the eve of the holiday. Only on December 31, I know what we will cook this time, it is always a surprise for me what mom chooses for the New Year’s table. I like to fantasize on the go, so this game is especially pleasant for me. We cook together, in six or even eight hands. But all the laborious processes, of course, I take on myself. All family members have their own signature dishes. My grandmother, for example, is from the Far East, so she perfectly knows how to make lightly salted fish. She does not use peppers and other spices, does not remove bones, just makes a few cuts, generously greases the whole fish with coarse salt and leaves it in the refrigerator for 12 hours. The fish turns out to be tender, I have not yet been able to repeat this taste. Dad’s signature dish is goose baked in dough. In general, all the dishes of my mother turn out to be excellent, I sometimes even spy on her for some tricks and then apply them in my work. Now we no longer cook traditional herring under a fur coat and salad Olivier, although everyone used to love them very much. In general, the menu should be selected based on the drinks with which you want to celebrate the New Year. Drinking strong alcohol and eating it with expensive cheeses is not worth it, in this case mushrooms and meat dishes will help. The best snack for cognac is some kind of fruit, but not lemon or grapes. Hard cheese, olives, pates are good. For champagne, you can buy pineapple, strawberries, ice cream, make sandwiches with caviar. We also prepare desserts with the whole family, but we do it already on January 1.

Last New Year’s, I cooked a light salad and stuffed trout risotto for the family. By the way, fish cooked in this way is one of my favorite dishes, it is also on the banquet menu of our restaurant.

We take a medium trout weighing from 1,5 to 2 kg, so that there is enough space inside for the filling. Before buying fish, check the skin: the skin should be fairly smooth, not damaged. As a rule, such a fish has already been gutted, so we just need to cut off the rib bones with a knife, get the spine, free the carcass from all the bones, and get the gills out of the head. Fill the head with fresh herbs (thyme, tarragon) and add a whole, slightly cut lemon to them. Cook a strong broth from the bones of the fish. When it is ready, we take out the bones, add a little thyme and cook al dente risotto in this broth, that is, we boil the rice until half cooked. It is important that the rice remains slightly damp. At the same time, we are preparing vegetables. I usually take zucchini, celery, bell peppers – anything but tomatoes. Cut the vegetables into cubes and lightly simmer in vegetable oil with a minimum amount of spices. Then we combine rice, vegetables and shrimp and stuff the fish with this mixture. To prevent the filling from falling out, the belly can be sewn up or chopped off with skewers, but I just gently place the trout on the tummy. Lightly grease the fish with vegetable oil and bake the dish in the oven at 140-150 ° C for about 40 minutes. The skin of the fish can be carefully removed before serving.

We need a mix of green salads, shrimp, some boiled squid and quail eggs. Sometimes, according to my mood, I also put a fresh cucumber in the salad. We fill everything with a light sour cream-garlic dressing. In order not to get the rich “anti-cold” taste of garlic, for a serving of salad for four people, it is enough to use half of one clove. By the way, in order to preserve the aroma, you should crush the garlic with a knife blade, take out the middle and just chop it finely with a knife, without using a grater. If you put a clove through a press, the essential oils of garlic are highly oxidized, lose their taste and smell, and can even ruin the dish.

Ksenia Shabalina, head and designer of the Cupcake-studio “MaxiM”

– We have a young family, but we already have our own New Year traditions. Every year, on the eve of the holidays, we buy a lot of gifts and in the morning we go to visit and congratulate relatives and friends, give nice presents and delicious homemade souvenirs, such as painted gingerbread. The New Year’s table is dominated by Mediterranean cuisine, and at the top is a huge frying pan with paella. And also – a lot of all kinds of snacks, fruits, vegetables and always homemade sangria.

Take a frying pan, the largest we can find at home. Dice one onion, 1-2 bell peppers and one zucchini. Fry in olive oil with a sprig of thyme, the onion should be golden brown. Cut chicken fillet (300-400 grams) into arbitrary pieces and add to vegetables, salt to your taste. We need rice, about 200 grams. Distribute the rice evenly throughout the pan, mix thoroughly, salt and add 300 ml of white semi-dry wine. Prepare saffron water: dissolve 12 grams of saffron in warm water (about 300 ml), the water will acquire a pleasant orange-yellow color. Pour the water into the pan. Prepare seafood in advance: clean the tiger prawns, thoroughly rinse the mussels, defrost the squids. Bring the rice to half-readiness and add squid to it, simmer for 5 minutes. Put the shrimps on paella, cover them with rice, add mussels (drown them in rice). Paella is ready in 5 minutes! Slice lemon wedges, serve, garnish with fresh thyme.

Anton Pestov, chief of staff seeks “Leningrad”

– To be honest, I have not been able to celebrate the New Year with my family for several years, the end of December is a very hot time. And this year I will spend the holiday at work. In general, everyone here cooks well – both my mother and my girlfriend. Someone makes salads for the festive table, someone processes meat. I really love the banana curd cake, which my mother usually bakes for the holiday. And sometimes, instead of ceremonial feasts, we invite friends and arrange gatherings with the molding of dumplings so that we can discuss matters during leisurely, measured cooking. Our family does not have obligatory New Year’s dishes, except for Olivier and herring under a fur coat – we always prepare these salads by default. If I celebrated December 31 at home, I would try to surprise my family with something new, perhaps some unusual pickling. I offer a recipe with an interesting marinade to the readers of Woman`sDay.

We take a chicken carcass (1,5-2 kilograms), carefully separate it from the bones, while leaving the skin. For the marinade, mix fresh kiwi juice, salt, pepper, barbecue spices (I usually buy them in the market), garlic and a little mayonnaise. We keep the chicken in this mixture for about 15 minutes, then we roll up the carcass in the form of a roll, tie it with twine or thick threads, put it in a baking sleeve, and bake in the oven for 2 hours at a temperature of 130 ° C. The roll will turn out to be very tender and juicy.

We make a tiny shortbread dough: grate the chilled margarine, grind with sugar and carefully add flour. The proportions are “one to one”, that is, for 200 grams of margarine – 200 g of sugar and 200 g of flour. The dough should be very airy. Stretch it slightly and put it on a baking sheet. By the way, such dough can be frozen, it will not lose its properties. For the filling, take cottage cheese, an egg, sugar to taste, sour cream and a pinch of vanillin, mix, and pour this liquid mixture into a mold onto the dough. Put thinly sliced ​​banana slices on top, sprinkle with the rest of the sand crumbs and put in the oven, preheated to 160 degrees, for 40 minutes. When the cake is almost ready, take the proteins, beat them with sugar and pour on top. We send to the oven at 220-250 degrees until the meringue is lightly ruddy.

Alexey Lapin, brand-chef of the MaxiM coffeehouse chain

– I traditionally celebrate New Year at home, with my beloved family. Every time there are new interesting dishes on the festive table, we agree on the menu in advance with the wife. This time there will definitely be a warm salad with chicken liver, baked lamb with vegetables, a variety of cheeses and fruits, and for dessert – fried bananas with tangerines, ice cream and berries.

Warm salad with chicken liver

Prepare mushrooms and vegetables: cut the mushrooms into wedges, and finely chop the onions and garlic. In a hot frying pan with the addition of sunflower oil, fry the chopped mushrooms, add salt and pepper to taste, chopped garlic and onions, continue frying for 1,5-2 minutes. Add marinated chicken liver to the mushrooms, fry until half cooked. Add cream to the liver with mushrooms, onions and garlic, simmer for about a minute, stirring occasionally, over medium heat. Remove the skillet from the stove and place the cooked liver with mushrooms and cream in the center of the plate. Decorate the base of the salad with croutons, on three sides with the onion chutney, the mix of lettuce leaves, and on top put on the finished liver with mushrooms.

Felix Ruchaevsky, chef at UNO restaurant

– I am very rarely at home for the New Year, I have already forgotten how it happens – to celebrate in the family. My relatives have been living abroad for many years, but even there on New Year’s Eve we always have a standard Russian set, which many call “soviet” – herring under a fur coat, jellied meat, herring, potatoes with dill, and always salad Olivier. I am retrograde by nature, I love Olivier very much and often cook it for myself just like that, for no reason. I stick to the traditional recipe: boiled potatoes, carrots, peas, eggs, but instead of meat, tongue or boiled sausage, I take good smoked sausage. I fill it with ordinary store mayonnaise. I even dedicated my poems to Olivier salad, there are the following lines:

Centuries have passed, simple is brilliant.

And let the French eat what they want,

but for Russia it has become a national

and the very best Olivier salad.

And let it be simplified to the limit.

Let the components in it are not at all the same.

But I will say quite boldly –

it is clearer to us in this simplicity.

And where families speak Russian,

even though the boundaries go across the Earth,

among exotics, any other snacks

there is always a place for olivie.

By the way, my wife always claims that she cooks better than me, and I don’t argue. But I can note that she makes Olivier really brilliant: her ingredients are so neatly and evenly cut into cubes that I would not have had the patience for such ideal shapes.

As usual, I will celebrate this New Year at work. In the festive menu of our restaurant there are many different salads, but I insisted that among them there must be olivier – with tongue, shrimp and salted salmon, as well as herring under a fur coat. And I would like to share a very simple but original recipe for a squid snack with the readers of the Woman`sDay portal. Before moving to Tyumen, I worked in Vladivostok in a restaurant that was voted the best restaurant in Russia in 2014 by TripAdvisor. There I learned the intricacies of Pan-Asian cuisine and discovered oyster sauce. You can easily find it in shops in Tyumen.

Cut the defrosted squids into squares and immerse them in boiling water for literally 2 minutes so that they do not have time to become rubbery. Heat the butter in a frying pan, add a little pepper and lightly fry the squid. Then add halved cherry tomatoes, boiled green beans or green peas, or some green boiled asparagus to the skillet and pour the oyster sauce over everything (careful, it is very salty), and then stir.

Despite the fact that oyster sauce consists of seafood, it is ideal for many dishes, not just fish ones. For example, if you dip your vegetables in oyster sauce before grilling them, they will have a very original taste. One of our guests once remarked with surprise: “I never thought that I would eat fried carrots with such pleasure!”

Boris Ermolaev, chef at Granny’s Bar and Rusty Ded bar

– I will celebrate the New Year at home with my family; there will definitely be a goose stuffed with sauerkraut and fresh apples on the table. This is my signature dish since childhood, I learned how to cook it in the 5th grade. My grandmother was a professional chef, and I probably got my love for the kitchen from her. It is somehow not customary in our family to cook salads and snacks for the New Year, we prefer a good piece of meat, baked or fried, and several sauces to it – sour cream, tartar sauce based on mayonnaise, capers and pickled cucumbers or homemade sauce satsebeli.

We take a pork ham, remove the skin and cut out the bone, generously stuff it with garlic, coat it with adjika and wrap it tightly in foil. We bake at a temperature of about 160 ° C at the rate of 40 minutes per 1 kilogram of product. We take it out of the oven and cool it for 4-5 hours. Pork should be eaten cold.

We take dried prunes, soak in boiling water, remove seeds. Fill with dry red wine and cook for about 40 minutes. When the prunes are cooked well, add black pepper, chopped garlic and some fresh cilantro.

Dmitry Babanov, chef of the “Dvoryanskoe Gnezdo” restaurant

– I will celebrate the New Year in the family circle. Since my wife, like me, is a cook, and plus a pastry chef, preparation for the holiday always goes into four hands. On the table we usually have both traditional New Year’s dishes and some of our creative experiments. For example, if you make a colored mayonnaise for Olivier by adding food coloring or beetroot juice to it, then the usual salad will take on an interesting color. You can also experiment with the ingredients of Olivier: instead of sausage – boiled tongue or meat, or, for example, pickled and fresh cucumbers at the same time.

We will definitely prepare jellied meat. By the way, this is a very versatile appetizer: if you heat the jellied meat in the morning on January 1, and add chopped cilantro, parsley and onions to it, you will get an excellent anti-hangover dish. A good field for experimentation is traditional dumplings or manti. Add colorings to the dough, and this dish will look very unusual and festive on a plate. By the way, it is not customary in our family to cook dumplings – modeling takes a lot of time, so we prefer manti: they cook twice as fast. We use two types of meat for the filling – beef and lamb. I can recommend an unusual sauce for mantas: take 50 grams of mayonnaise and 30 grams of ketchup, mix, and add a little brandy (about half a teaspoon).

For hot, I will stuff a leg of lamb. We don’t really like salads, I like simple vegetable cuts more. And, of course, none of our festive table is complete without slightly salted muksun. And for dessert, the spouse will prepare a chocolate cake with the addition of pieces of white chocolate, crushed hazelnuts and orange jelly on top. By the way, any housewife can use this cute technique: bake your favorite cake, cool it down, put it in a mold with high edges, lay out the orange slices, peeled from white films, and pour in jelly based on orange juice and gelatin diluted in water, let it freeze.

Leg of lamb stuffed with pistachios, bacon and bell pepper

Choosing a good leg of lamb. For the marinade, take fresh thyme, rosemary, garlic, sunflower oil and a little lemon juice. Lubricate the leg abundantly with the resulting mixture, leave it for 12 or 24 hours (depending on the size of the leg). When the meat is marinated, it should be stuffed. For this I use musat, a common knife sharpener. I pierce the meat deeply and stuff with pistachios, chunks of red bell pepper and bacon. We bake at a temperature of 160-180 degrees for about 2 hours. Eating baked lamb should be hot. If you cook beef in this way, it will be good both cold and hot.

We cut the fish into fillets and rub the pieces with salt and sugar: for 1 kilogram of fish – 1 tablespoon of salt and 1 teaspoon of sugar. Sprinkle with black pepper, wrap in foil, and send to the refrigerator for 12 hours. The fish takes on a very original taste. In general, this method of salting is universal, in the same way you can cook any other fresh fish. If you want to pickle the whole carcass, leave the head, remove the gills, gut the belly, make an incision along the ridge, rub inside and out with salt, and refrigerate for 24 hours.

Natalia Sirotkina, pastry chef of MaxiM Restaurant Holding

– For me, the New Year is a family holiday that needs to be celebrated in the circle of the closest, beloved and dearest people. Our family has its own culinary New Year’s traditions: specialty meat in French, light French salad with beans, the “Ryzhik” cake familiar from childhood for dessert and cranberry juice. And with the readers of the portal, I would like to share the recipe for the gingerbread house. It can be cooked with the whole family, a magical mood will be provided.

You will need:

  • Flour – 1 320 grams
  • Cocoa – 30 grams
  • Butter – 600 grams
  • Honey – 760 grams
  • Sugar syrup – 300 grams
  • Egg – 10 pieces
  • Salt – 10 grams
  • Baking powder – 30 grams
  • Spice mixture (cinnamon, cardamom, ginger, nutmeg) – 8 grams

We choose the decoration to taste: you can use icing, coconut flakes, powdered sugar, multi-colored dragees or cake sprinkles.

For the gingerbread dough in a water bath, heat the butter, honey, spices and 200 grams of flour. Mix thoroughly until smooth without lumps. Cool the mixture and add all the remaining ingredients. Knead the dough. Roll out on the table, sprinkle with flour. Cut out the walls and roof for the house using a stencil. We bake at 180 degrees for 20-25 minutes. We assemble the house, greasing the edges with protein cream or glaze, decorate with coke shavings, sprinkle with powdered sugar instead of snow. Happy New Year and Merry Christmas!

Also on the topic: recipes for the New Year 2017

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