Before the main holiday of the year, every self-respecting hostess starts taking care of the New Year’s table. Feed all the guests, do not forget about the children, so it was delicious and unusual. The classic menu with herring under a fur coat, potatoes in the oven and mandarins for a dessert is still the ideal for the New Year’s table. But if you want something unusual, bright and memorable, try to cook dishes in the Mexican style.
Our menu will consist of four courses: caesades with seafood, hot pike perch in spinach sauce with zucchini, Caesar salad and dessert – chimichangs with fruit. To begin with, it is worth remembering that Mexican food is not a meal without tortillas – special wheat cakes. – They are even called a knife and fork of Mexico – they are wrapped almost all the dishes of Mexican cuisine. Such cakes can be bought in a special department of the supermarket. You can try to cook them yourself, but even experts admit that it’s not worth it and it’s better to get ready.
New Year’s feast can not be imagined without a hot meal. Let instead of a traditional goose with apples or no less traditional ravioli on your celebratory table there will be practically a dietary dish – a fillet of a pike perch in spinach sauce .
Note: recipes from the restaurant are designed for one person, so if you are preparing a festive dinner, boldly multiply the number of ingredients by the number of people.
Pike perch fillet in spinach sauce
Fillet of pike perch – 200 g,
1 dessert spoon of white wine,
Zucchini zucchini – 70 g (about three slices),
Lemon, salt, white pepper,
Spinach sauce – 100 g
For spinach sauce:
Spinach (fresh or frozen) – 70 g ,
Butter – 10 g,
White wine – 20 g,
Cream – 70 g
To prepare spinach sauce spinach should be cooked in butter: stew on low heat with wine and cream for 10-15 minutes. Then proceed to the fish. Cut the fillet of pike perch in large cubes, salt, pepper, sprinkle with lemon juice and fry with wine until cooked. After that, pour the spinach sauce into the pan and heat it. For a side dish, fry zucchini, put them on a plate. In the center of the dish, place the fillet of pikeperch with the sauce. Before serving, decorate with basil and lemon.
Next on the list goes kesady (kesadiya) – a dish that has become familiar due to the wide prevalence in various catering establishments. Meanwhile, the food is Mexican. And it’s not difficult to cook it. New Year’s – it’s time to try.
Cheese gouda – 100 g
Sea cocktail (frozen mixture) – 45 g
Wine white – 10 ml
Onion – 20 g
Pepper Bulgarian – 30 g (about a quarter)
Tomato sauce – 2 tbsp. l.
Onions and peppers cut into cubes and fry in vegetable oil until cooked. Boil the “sea cocktail”, but do not overdo it, otherwise the tender meat will turn out “rubber”. Prepare seafood sprinkle with lemon juice and white wine, then mix with cooked vegetables, adding tomato sauce. Warm everything in a frying pan. Rub the cheese on a grater and lay it on one side of the tortilla, there on top of placing the filling with seafood, then cover the other half with tortillas. Ready kesadiyu fry again in a frying pan with the addition of vegetable oil. Serve the served dish with sour cream.
Caesar salad with chicken is a classic of the world culinary fund. Although it was invented only in the XX century by the American Italian, the emigre Caesar Cardini, he won world popularity with good reason. However, today it undergoes many changes, among which are national variations. In our version, wrapped in a cake, it becomes a dish with a Mexican tint. Adding anchovies is considered a tribute to the original recipe, other connoisseurs say that this is not the original version, but introduced much later. We will not argue about historical justice, because individual preferences are much more important here.
Caesar salad with chicken : Chicken
fillet – 100 g,
Romaine salad – 60 g,
Grenki – 10 g,
Tomato – half (about 30 g),
Parmesan cheese – 10 g,
Sauce – 50 g
Canned anchovies – 5 pcs.
Mayonnaise – 40 g
Lemon juice, white pepper, garlic, mustard
Cut chicken fillets, sprinkle with salt, spices. Fry in vegetable oil until cooked. Fried fillets cut into cubes or oblong slices. Salad perebiruet, wash, dry well – it will depend on this, as distributed on the leaves dressing. Peel the tomatoes from the stems, cut into slices. Salad cut into large cubes. Sliced fillets combine with salad, croutons, season with sauce, mix. Salad dress with tomatoes, olives. Sprinkle with parmesan on top.
Note. Crackers can be used ready or make them yourself: dried white bread without crust, it is best to baguette, cut into cubes with a side width of about 1 cm and dry it until lightly browned in a preheated to 180 ° C oven for about 10 minutes. You can additionally fry them in a frying pan with garlic.
Chimichanga with fruits :
Chocolate wheat cakes – 1 piece,
Butter – 15 g,
Bananas cleared – 70 g,
Apple – 70 g,
Rum – 10 g,
Chocolate – 40 g,
Cinnamon – 1 stick,
Cream – 30 g,
Poe orange slice, kiwi, grapefruit,
Sauce (chocolate, strawberry) – 2 dessert spoons.
In butter, fry the bananas, add apples, chocolate, cinnamon. All warm up for a short time, add the rum and set it on fire. If experiments with fire at home seem to you risky, you can completely omit them. Wrap the resulting mixture in a chocolate cake in the form of an envelope, fry until ruddy in a frying pan or in the oven in the “grill” mode.
In the same frying pan, where the filling was prepared, make a sauce. To do this, disperse chocolate with cream, add cinnamon. After that, proceed to the design of the plate: from one edge, put a slice of fruit – orange, grapefruit, kiwi, and on the other draw a pattern of sweet sauces on a plate. In the middle, lay the chimichang, drizzled with chocolate sauce.
Having done the work on the preparation of the festive table, you can safely justify the efforts spent saving. Dinner, cooked at home, you can order at the restaurant “Mexico City”. This will cost you about 1300 rubles.
Bon appetit and happy vacation without harm to the stomach!