Hot dishes on the festive table - 16 options and ideas

Each hostess wants to surprise her guests with new and unusual culinary masterpieces. In the whole variety of salads, appetizers and desserts, the obligatory attribute of any menu for a special occasion stands out. We are talking about hot dishes on the festive table. What culinary options are more relevant for a special occasion?

Hot dishes on the festive table of meat

Any celebration is rarely possible without chicken meat. Rolls and chops, whole and portioned carcasses, fried, baked or smoked, it is almost always present on the table. Men prefer more satisfying meat - beef or pork. Especially popular at the festive table are dishes in pots and meat baked in large pieces.

Whole chicken in the oven

1. Wash the chicken, dry, pour the marinade and put in a deep container. The pickling period ranges from 1 to 24 hours. If time is running out, the carcass can be left to marinate at room temperature, but if no rush is expected, it is sent to the refrigerator. In the event that the marinade is small, the chicken should be periodically turned over.
2. At the end of pickling, put chopped vegetables or fruits inside the bird. Additionally, you can add bay leaf or parsley (thyme). During the baking process, the vegetables will release steam, making the finished dish more juicy.
3. Put the chicken in a form that should not exceed the size of the bird by size, so the dish will languish in its own juice. Set t = 200ºС.
4. A carcass weighing up to one and a half kilograms is baked for 1 hour 10 minutes - 1 hour 40 minutes. After half the time allotted, the chicken should be watered with juices taken directly from the mold every 15 minutes.

To make the chicken in the oven soft and aromatic, it is recommended to use the marinade in the cooking process. For example, lemon.

Components:

• salt - 1 tsp;
• pepper and dried rosemary - 0.5 tsp;
• ripe lemon - 1 pc.
• olive oil - 1 tbsp. l

Holiday goose in English

Components:

• goose (certainly young) - about 2 kg;
• bread - 1 kg;
• onions - 1.5 kg;
• salt - 2.5 tsp;
• nutmeg - 2 pinches;
• pepper - 0.5 tsp;
• sage - 2 branches.

Stages of creating a dish:

1. Goose needs to be washed and dried with napkins. Cut the tail and choose the internal fat. Treat the bird inside and out with salt mixed with pepper, and set the bird aside for a couple of hours to salted.
2. Distribute the onions in the husk on a baking sheet and bake it in the oven (180 degrees) for 45 minutes. Take out and cool. Next, remove the husk and chop the pulp.
3. Soak the bread with milk, squeeze it and chop.
4. Combine the onion with bread, add half a tablespoon of salt, spices and mix everything.
5. Stuff the goose with this mixture and sew in his belly.
6. Put the bird with its back on a baking sheet, pour a little water into it and send it to the oven (200 degrees).
7. Gradually, the goose skin will become pinkish - this means that you need to lower the temperature to 180 degrees. Every 15 minutes, the bird needs to be watered with separated juice. Baking lasts 2 hours.

Pork roast in pots

Another option for a delicious holiday pork dish.

Components:

• pork - 700 g;
• potatoes - 13 pieces (small);
• mushrooms - 700 g;
• onion - 2 pcs.;
• carrots - 3 pcs.;
• garlic - 7 cloves;
• greens - 2 bunches;
• cheese - 200 g;
• mayonnaise;
• butter - 6 tsp;
• water - 500 ml;
• salt pepper.

Stages of creating a dish:

1. Wash the meat, cut off the fat, and chop the pulp into pieces and fry until incomplete.
2. Spread the pieces into pots, sprinkle with salt and pepper.
3. Chop the onions with quarters, chop the garlic into slices, grate the carrots. Mix the components and simmer until golden brown, then place on pork.
4. Chop the potatoes into strips and fry until half-cooked. Distribute in pots, add salt and crush with herbs.
5. Salt and fry the mushrooms, put in the pots with the last layer.
6. Pour 150 ml of water into the container and put in 1 tsp. butter. Sprinkle the dish with grated cheese. Decorate the resulting removable “hat” with mayonnaise.
7. In the oven (180 degrees) send the pots for 60 minutes. After this time, the dish can be considered ready.

Oven baked beef with tomato sauce

Components:

• beef steak - 400 g;
• tomato juice - 2 tbsp. l .;
• garlic - 4 prongs;
• Worcester sauce - 0.5 tbsp. l .;
• Tabasco sauce - 10 drops;
• juice of 1 lemon;

Stages of creating a dish:

1. In a suitable container, mix all ingredients except meat.
2. In the resulting mixture, put the beef, cover it with a plate and set aside for 2 to 12 hours in the refrigerator.
3. Remove the meat, wipe it dry with a napkin and send it to grill or pan, turning it every 3 to 4 minutes.
4. Set the finished steak in a warm place for 5 minutes, and then cut into 4 pieces across the fibers. The dish is considered ready.

Chicken with pineapple and mushrooms under a cheese crust

Components:

• legs - 4 pcs.;
• cheese - 150 g;
• onion - 1 pc.;
• mayonnaise - 2 tbsp. l .;
• milk - 1 tbsp .;
• salt pepper.

Stages of creating a dish:

1. Cut the meat from ham, divide it into pieces, season them with salt and pepper. Put everything on a baking dish.
2. Draw the onion in half rings and distribute on the meat.
3. Combine milk with mayonnaise, add fillet to them, and crush with grated cheese.
4. Send the form to the oven (180 degrees). The baking process takes 40 - 50 minutes.

Chops in the oven with cheese and tomatoes

Components:

• chicken fillet - 400 g;
• onion - 1 pc.;
• mayonnaise - 4 tbsp. l .;
• tomatoes - 2 pcs.;
• seasonings, salt;
• hard cheese - 70 g.

Stages of creating a dish:

1. Cut the fillet lengthwise into half, beat through the cling film to an approximate thickness of 0.5 cm.
2. Sprinkle the meat with salt and spices. Marinate for 30 minutes, then put in the prepared form.
3. Cut the onion into half rings and distribute them over the fillet.
4. Put the sliced ​​tomato in the next layer.
5. Sprinkle the composition with grated cheese.
6. Send the baking sheet to the oven (200 degrees) and bake for 20 minutes until the cheese is melted and browned.

Hot fish dishes

Fish is an excellent ingredient for creating delicious festive hot dishes.

Fish under tomato marinade

Components:

• fish (it is preferable to choose zander);
• tomato paste;
• salt pepper;
• carrots - 5 - 6 pcs.;
• onion - 5 pcs.;
• sugar;
• flour.

Stages of creating a dish:

1. Grind the fish into pieces and set aside for half an hour.
2. Grind onions in half rings and fry.
3. Grate the carrots, send to the onion and strain.
4. Roll the fish in flour and fry in oil until a crust appears.
5. Pour some water into the bottom of a small container. Lay out products in layers: fish, then vegetables.
6. Dilute the paste to a thick state, add salt, pepper and sugar.
7. Pour the marinade into the container, covering them with the fish completely.
8. Put the container on a small fire, bring its contents to a boil and simmer for half an hour.

Baked mackerel with potatoes

Components:

• freshly frozen mackerel - 3 pcs.;
• potatoes - 10 pcs.;
• onion - 2 pcs.;
• carrots - 1 pc.;
• lemon;
• salt, pepper, spices.

Stages of creating a dish:

1. Wash the mackerel, tail, fins, head and entrails cut. On top of the fish with a knife, make oblique surface cuts for melting small bones and deeper heat treatment.
2. Squeeze the lemon juice (one third) and sprinkle them on the fish inside and out, add spices, salt and pepper. Marinate carcasses for 15 minutes.
3. Grind the onion in half rings, divide the carrots into quarters.
4. Peel the potatoes, cut into circles.
5. Prepare the foil and divide it into sheets corresponding to the size of the fish. Arrange vegetables on each leaf, mix them lightly, add salt and pepper. Put fish on top.
6. Wrap everything in foil and move the convolutions onto a baking sheet and send to bake at 180 degrees. After 30 minutes, open the foil without removing the fish from the oven. The dish will lighten after 30 - 35 minutes and can be considered ready.

Alaska pollock fillet in batter

Components:

• pollock - 1 kg;
• egg - 2 pcs.;
• flour - 150 g;
• milk - 100 ml;
• salt pepper.

Stages of creating a dish:

1. Wash pollock, remove the head and fins, dry with napkins. Mash the pulp, and then cut into pieces.
2. Pour the eggs into the container, stir them with a fork, add salt and pepper.
3. Add milk to the mass, beat the ingredients a little, add flour and mix.
4. Heat oil in a pan.
5. Dip fish into batter and dip in boiling fat. The dough on the bottom should brown, and on top - start to thicken. After that, the pieces should be turned over and fry until completely browned on the opposite side.

Stuffed Fish in the Oven

Components:

• carp - up to 1.5 kg;
• onion - 2 pcs.;
• carrots - 1 - 2 pcs.;
• yolk - 2 pcs.;
• bread - 100 g;
• salt pepper.

Stages of creating a dish:

1. Clean fish from scales by removing head and fins. Gently pull out the insides, trying not to rip open the belly of the fish.
2. Make cuts with a knife under the skin of a fish so that later on you can easily stick your hand between the meat and the skin. Very carefully remove the skin, as they say, "stocking". You need to shoot before the start of the tail, and on it you should leave about 2 centimeters of skin. Remove carefully removed with a knife and twist. Cut all the meat from the fish.
3. Put in a prepared form rounds of raw carrots. Soak bread in milk.
4. Chopped pieces of fish chopped into minced meat, add the yolks salt and pepper. Fry the onions, cool slightly and send to the resulting composition. Fill the prepared cut skin with the filling.
5. Gently put the fish on the "carpet" of carrots and season with a small layer of mayonnaise. Send the carp to bake for 40 minutes (200 degrees). Additionally, watering the workpiece in the process is not necessary.
6. Serve whole or chopped carp.

Fish cakes with bread

Components:

• fish fillet - 1 kg;
• egg - 1 pc.;
• bread - 150 g;
• milk;
• salt;
• breadcrumbs.

Stages of creating a dish:

1. Pour milk into the bread for a couple of minutes.
2. Grind fish fillet and fat (the latter is taken when a low-fat fish variety is selected), grind in a meat grinder.
3. Add minced bread and salt to the minced meat and add salt.
4. Knead the mass and fashion cutlets.
5. Heat the oil in a pan and fry the workpieces. As a result, they should turn out covered with a golden brown.

Lenten dishes on the festive table

For guests who, for a number of reasons, do not eat meat, it is permissible to cook equally tasty and nutritious lean hot dishes.

Peppers stuffed with mushrooms and vegetables

Components:

• Bulgarian pepper - 5 pcs.;
• mushrooms - 150 - 200 g;
• eggplant - 1 pc.;
• zucchini - 1 pc.;
• onion - 1 pc.;
• tomatoes - 2 pcs.;
• garlic - 2 cloves;
• cheese - 75 g;
• pepper, salt;
• greenery.

Stages of preparation:

1. Wash the vegetables and chop everything, with the exception of peppers, into cubes. Divide the pods in half, remove the core, pour boiling water over and send into ice water.
2. Heat oil in a pan, fry eggplant and onions. Pour zucchini, mushrooms, tomatoes and chopped garlic. Sprinkle with spices, salt and simmer for 10 minutes.
3. Fill the peppers with minced meat, put them in a mold and spread on top of each a circle of tomato. Sprinkle everything with chopped herbs and grated cheese.
4. Peppers bake in the oven (180 degrees) 25 minutes.

Red Bean Lobio

Components:

• red beans - 800 g;
• onion - 3 pcs.;
• garlic - 7 cloves;
• cilantro - 200 g;
• chili pepper - 1 pc.;
• wine vinegar - 30 ml;
• coriander, pepper, salt.

Stages of creating a dish:

1. Pour the beans with water and set aside for 12 hours, then boil for 2 hours.
2. Chop the onion into cubes and fry. Pour salt and pepper, send everything to the beans.
3. Finely chop the garlic and cilantro.
4. In conclusion, mash beans, salt and pepper, add chopped chili pepper, garlic, herbs and spices.

Oven baked champignons

Components:

• cheese - 5 g;
• champignons - 5 pcs.;
• balsamic vinegar - 1 tbsp. l .;
• fresh rosemary, pepper, salt.

Stages of creating a dish:

1. Peel the mushrooms, grate the cheese.
2. Sprinkle mushrooms with cheese, salt, pepper and rosemary.
3. Wrap each mushroom with foil.
4. Send the workpiece to the oven (180 degrees) for 15 minutes. After the set time, turn off the oven and slightly unscrew the foil. This is done so that the mushrooms do not cool right there.

Lenten broccoli cutlets

Components:

• broccoli - 400 g
• breadcrumbs - 50 g
• potatoes - 5 pcs.;
• flour - 2 tbsp. l .;
• spice.

Stages of creating a dish:

1. Boil potatoes.
2. Divide broccoli into inflorescences and fry them in vegetable oil.
3. Combine potatoes, broccoli, flour and spices in a blender. Form cutlets from the resulting mass.
4. Bread each of them and fry in a pan from 2 sides.

Grilled Salmon Steak

Components:

• salmon (steak) - 4 pcs.;
• garlic 2 cloves;
• olive oil;
• lemon juice;
• spices, salt;
• parsley.

Stages of creating a dish:

1. Wash and dry steaks with napkins.
2. In a suitable bowl, mix vinegar, oil, juice of half a lemon and crushed garlic.
3. Salt the steaks, add Italian herbs to them and send the pickles to marinate for 2 hours, periodically turning them in different directions.
4. Put the meat on the grill and fry until cooked.
5. The dish will be garnished with various grilled vegetables.

Hot appetizers and dishes are an integral component of the holiday menu. Fish, poultry, pork and beef, vegetables and fruits are an excellent basis for creating unique flavor combinations.At the same time, the hostess has an excellent opportunity to please all guests, even demanding vegetarians, by preparing festive dishes for a lean table.