Useful recipes for New Year’s holidays — rabbit ragout with apples and white wine and spicy rice with yogurt and vegetables
Can not imagine Russian festive table without herring under a fur coat and salad «Russian salad«.
But it’s not so scary to eat well on New Year’s Eve, where it’s more dangerous not to get up from the table a few days after, eating up everything that was not swallowed up at the party.
You can avoid problems with overeating by adding more vegetables to your diet, as well as other foods rich in fiber (fruits and cereals), which will help the stomach and pancreas to cope with increased loads.
Here you should pay attention to the rice, which on the one hand, gives a feeling of saturation, on the other, although it is calorie, but does not contain fat and cholesterol.
Just buy unprocessed rice: it retains all the useful properties.
As the main dishes for the holiday table We recommend dietary types of meat — rabbit, veal, turkey, which have a low fat content and calorie content.
Rabbit ragout with apples and white wine
What do you need:
- 900 g rabbit fillet
- 600 g white onions
- 340 g carrots
- 180 g celery root
- 2 large apples
- 700 ml chicken broth
- 200 ml white wine
- 1 bay leaf
- 4 sprigs of thyme
- salt, pepper to taste
- cooking oil for frying
- If you could not find the rabbit fillet, you can replace it with veal, which also has a very delicate flavor.
- This dish must be prepared the day before serving: if you hold the night in the refrigerator, the stew will only benefit in taste.
What to do:
Cut the rabbit fillet into small pieces and fry for 5-7 minutes in vegetable oil.
Fold the meat in a pig iron dish or any other dishes with a thick bottom.
Peel carrots, wash celery root. Cut vegetables into large pieces.
Pass in the same pan, where the rabbit roasted, add white wine, evaporate for 5-7 minutes and shift to the meat.
Preheat oven to 100 degrees (or set the minimum fire at the gas oven).
Wash, peel and chop the apples. Add to rabbit.
A little salt and pepper.
Pour hot broth, cover and place in the oven.
Cook for 2-3 hours (the longer the stew is cooked, the tastier it will be).
When the stew is ready, you will need to evaporate the excess liquid by holding the stew on the stove. This can be done either immediately or the next day immediately before serving.
As the desired consistency is achieved, add salt and pepper to taste.
If desired, you can add a couple of drops of apple cider vinegar or lemon — for spicy sourness.
Spicy rice with yogurt and vegetables
What do you need:
- 275 g basmati rice
- 175 ml yoghurt without additives
- 150 g green beans
- 1 bell pepper
- 1-2 finely chopped chilean peppers (without seeds)
- 2 tbsp. l vegetable oil
- 5-7 g butter
- 1 tsp grated ginger
- chopped coriander
What to do:
Basmati rice, rinse, pour cold water and leave to soak for 20 minutes, then drain the water.
Boil 550 ml of water in a small saucepan, add salt, rice and butter.
Boil for 2 minutes, then reduce the heat, close the lid tightly and cook for another 8-9 minutes.
Remove the plates and leave the rice to rest for 10 minutes.
In boiling water, blanch the beans for 30 seconds, then cool in cold water and let the water drain.
Heat vegetable oil in a frying pan, fry grated ginger, hot peppers and Bulgarian pepper slices.
In the ready rice add vegetables, chopped coriander and yogurt.
This dish can be eaten both hot and cold.
“The idea to cook professionally was born in my head about 7 years ago and before being in Le Cordon Bleu Culinary Academy in London, I managed to work as a lawyer and even learn some time at the Moscow State Academy of Arts and Technology. Surikov.
Anyway, I learned to be a chef and met amazing people who influenced how I see good food. I am fascinated and fascinated by the idea of how to create new dishes from the most simple and familiar products, if you take this a little more seriously than usual.
There is something magical and at the same time completely logical in the process that turns a product into food. This is science and art at the same time, and most importantly, for this you do not need to have a degree.
We need only enthusiasm, cuisine and love for delicious food. ”
Useful recipes from Darya Stolyarova:
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Daria Stolyarova is the only Russian woman who studied at the University of Copenhagen on a new, but already gaining in, New Nordic Diet diet. See below.
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Daria Stolyarova is a culinary professional, she is a graduate of the Le Cordon Bleu Academy in London.