If you look at Jamie's new book, you'll probably notice how the recipes are called. "World's Best Turkey", "Perfect Baked Potato", "Best Nut Bread", "Amazing Spiced Cider". It’s as if he promises everyone who cooks according to the recipes from this book that everything will definitely work out and you yourself will be delighted. Optimism and love for good food are very contagious. Let's cook! « New Year and Christmas holidays are a time of family unity and meetings with friends, fun and joy. All this must be accompanied by your favorite food. Buy the best products, take the time to prepare side dishes and desserts, pay special attention to details - then the main holidays of the year will become truly special.»

Jamie Oliver

STAINED GLASS COOKIES

Ordinary New Year's cookies turn into an extraordinary decoration for the Christmas tree or a sweet gift with a transparent “window” core. To create such a small miracle, you will need caramel, candied fruits or marmalade.

BAKED PORK LEG

Pork leg is a highly underrated cut. If you treat it correctly, it will become an unforgettable decoration of the holiday table. And the leftovers make epic sandwiches.

BEST TURKEY IN THE WORLD

An ideal turkey should weigh 6-8 kg, which is easier to handle and tastes better. Remove it from the refrigerator a few hours before baking. Many people tie the turkey's legs, but I will say this: let the bird relax. The air will circulate better and the turkey will cook evenly.

The book “New Year's Recipes” was published by Eksmo Publishing House in the “Jamie & Friends” series

ELLE chose the most mouth-watering dishes for the cherished night from the new book “The Naked Chef” - “New Year's Recipes. Jamie's Choice", published by E Publishing House.

• Difficulty Easy
• Type Snack
• Time 3 hours
• Persons 15

Ingredients

• 1 duck
• 2cm piece of ginger
• 1 tsp Chinese 5 spice mixture
• A few pinches of ground cinnamon
• 4 tangerines or clementines
• A small bunch of mint, leaves only
• Seeds of 1 pomegranate
• Apple slices, frisée, lettuce or arugula leaves, nuts for added variety (optional)

Lemon Chili Dressing:

• 3 tbsp. extra virgin olive oil
• Juice of 1 lemon
• 1-2 red chili peppers, seeds removed, finely chopped

Preparation

1. Preheat the oven to 190 degrees. Salt the duck inside and out. Rub with ginger first, then with the rest of the spices.
2. Place the duck in a mold and place in the oven for 2 hours; after an hour, remove and pour over the released fat. Cool the finished duck a little, cut the meat into large pieces
   bowl and set aside.
3. Peel the tangerines, removing the white films, cut into thin slices and place in a bowl along with mint leaves and pomegranate seeds.
4. To make the dressing, place the ingredients in a jar and shake it to combine.
5. Before serving, mix warm duck meat with tangerines, pomegranates and mint, pour over a small amount of dressing and assemble the appetizer: prick a tangerine slice, a piece of duck and a mint leaf onto forks, snagging a couple of pomegranate seeds. If you wish, you can diversify your snack options with apple slices, lettuce, and nuts.

• Difficulty Medium
• Type Hot dish
• Time 6 o'clock
• Persons 10-14

Ingredients

• 2-4 tangerines or clementines, halved
• 1 turkey (6 - 8 kg)
• A few sprigs of rosemary and thyme
• Several bay leaves
• 2-3 carrots, coarsely chopped
• 3 onions, coarsely chopped
• 2 stalks celery, coarsely chopped

Preparation

1. Preheat the oven to full power. Place tangerines (clementines) and herbs into the turkey belly. Save one sprig of rosemary, tear off the leaves from the end and
   pierce the skin along the edges of the abdomen, bringing the edges together.
2. If using stuffing, stuff the bird from the neck side down.
3. If you already have the gravy prepared, you won't need any vegetables. If not, place the vegetables on a baking sheet, place the turkey on top and cover with foil. Place in the oven and
   immediately reduce the temperature to 180 degrees.
4. Calculate the cooking time as follows: 35-40 minutes per kg of poultry, that is, a turkey weighing 7 kg should spend 4-4.5 hours in the oven. However, also take into account the characteristics of your oven and the quality of the bird, so check it every half hour and baste it with juice
   from a baking sheet.
5. After 3.5 hours, remove the foil to allow the skin to brown. If you have a meat thermometer, pierce the thickest part of the breast - the meat of a young bird will be ready at 65 degrees, more mature and tough - at 85 degrees.
6. Remove the turkey and hold it over a baking sheet to drain the juices. Transfer to a serving platter. Cover with two layers of foil and two kitchen towels to keep the turkey warm. Let it sit for a couple of hours. Then slice and serve.

• Difficulty Easy
• Type Dessert
• Time 40 minutes
• Persons 15

Ingredients

• 75g roasted almond flakes
• 150g large pitted dates
• 85g dried fruits (e.g. cranberries, raisins, dried apricots)
• Grated zest of 1 orange
• 145g softened butter + a little more for greasing the pan
• 85g fine sugar
• 1 egg
• 175g flour + a little more for dusting
• 1/2 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. baking spice mixes
• 125g powdered sugar
• One or two glasses of brandy to taste

Preparation

1. Place the almonds in a food processor and chop. Add the dates, dried fruit and orange zest and chop finely, leaving some textured bits.
2. Beat 85g of butter and sugar in a bowl until fluffy, add the egg and beat again.
3. In another bowl, whisk together the flour, baking powder, cinnamon, baking spice mixture and a pinch of salt. Stir in the whipped butter. Add dried fruits and nuts, knead, wrap in film and refrigerate for 20 minutes until the dough becomes elastic. Meanwhile, preheat the oven to 190 degrees, grease a baking sheet with oil and line with parchment.
4. Roll out the dough on a floured surface to a thickness of 5mm. Cut out 5cm diameter circles from the dough, place on the prepared baking sheet and bake for 8-10 minutes until golden brown. Transfer to a wire rack and cool.
5. Beat the remaining butter until creamy, gradually add the powdered sugar and beat until smooth. Add brandy and beat for 4-5 minutes until fluffy and white. Add brandy as you go until desired taste is achieved.
6. Grease the cooled cookies with brandy cream and fold them like sandwiches. Serve. Cookies can be stored in a container for 2 days.

Preparing a festive table for New Year's Eve is not an easy task, this meal is a chance to set the culinary tone for the whole next year. However, do not be alarmed - everything ingenious can be very! Especially if the ideological inspirer is Jamie Oliver himself, everyone’s favorite British chef. AnySports presents the 5 best solutions for the New Year's feast from Jamie from his series of cookbooks “Jamie & Friends”, published by EKSMO publishing house. Cook with pleasure and enjoy the amazing results!

It is customary to open a festive meal with salad compositions. On New Year's Eve, their set is usually standard. In Russia, preference is given to time-tested classics - Olivier and herring under a fur coat. We do not urge you to abandon traditions, but for the sake of interest, you can diversify this culinary department. For example, a salad with shrimp - this dish is bright and self-sufficient; on the New Year's table it will stand out among its competitors. And the king prawns in its composition will add a royal gloss to the entire feast.

Source: “Jamie's choice. Salads"

Number of servings: 4

Calories: 143 kcal per serving

Ingredients

• 35 g peanuts
• 1 clove garlic, minced
• 2 tsp. fine sugar
• 2 tbsp. l. lime juice
• 1 tbsp. l. fish sauce
• 600 g green or red strong
• tomatoes, cut into slices
• 300 g king prawns,
• boil and peel
• 3 shallots, thinly sliced
• handful of Thai basil leaves
• a handful of cilantro and mint leaves

Cooking process

1. Toast peanuts in a dry frying pan over medium heat for 5–10 minutes, stirring frequently, until golden brown. Cool, chop coarsely and set aside.
2. To make the dressing, whisk together the garlic, sugar, lime juice and fish sauce in a large bowl. When the sugar has dissolved, add tomatoes, shrimp, shallots and herbs to the dressing. Stir and transfer to a serving plate. Sprinkle with peanuts and serve.

Improvised Greek salad

Fresh, light and sunny - Greek salad is by no means just a summer dish. In winter it will also be very appropriate, and most importantly it is very easy to prepare. Its versatility will allow you to kill two birds with one stone: as a side dish it is ideal for both meat and fish, and as ingredients you can use almost anything that comes to hand, observing the “basic” principle. If you have very little time to prepare dishes, such improvisation will come in handy.

Source: “Jamie's choice. Salads"

Improvised Greek salad

Number of servings: 4

Calories: 157 kcal per serving

Ingredients

• 1 cucumber
• red wine vinegar
• several large handfuls of different
• lettuce leaves
• 1/2 bunch of sibulet
• 1/2 bunch of dill
• juice of 1 lemon
• 3 tbsp. l. extra virgin olive oil
• 1 tsp. honey
• 1 tbsp. l. with a heap of natural yoghurt
• 1/2 clove garlic, minced
• 3–5 tbsp. l. different seeds, fry
• sea ​​salt

Cooking process

1. Use a fork to make grooves along the entire length of the cucumber skin to create a relief pattern. Cut the cucumber into thin slices, place in a bowl with wine vinegar and a pinch of sea salt. Stir and leave to marinate.
2. Place lettuce leaves in a large bowl. Chop the sibulet and dill and add to the salad. Combine lemon juice, olive oil, honey, yogurt, garlic, sea salt and pepper in a small jar. Close the lid and shake well. If it turns out too thick, you can dilute it with a small amount of water.
3. Drain the cucumbers and add them to the salad. Pour over the dressing and stir. Serve on a large plate, sprinkled with seeds.

Chapche

If you love cuisines from different nations of the world, then you will like this dish. Japchae is a traditional Korean holiday dish made from glass noodles and a variety of vegetables, topped with soy sauce, sesame seeds, and (this variation) tofu. It turns out bright, spicy and unusual. What you need to celebrate the Year of the Red Fire Rooster.

Source: “Jamie's choice. World cuisine"

Chapche

Number of servings: 4-6

Calories: 358 kcal per serving

Ingredients

• 250 g glass noodles
• Sesame oil
• 4 tbsp. l. light soy sauce
• 2 tbsp. l. with a pile of fine sugar
• vegetable oil
• 2 eggs, beat
• 2 onions, chopped
• 2 medium carrots, thinly sliced
• 150 g shiitake mushrooms, chopped
• 2 cloves garlic, thinly sliced
• 200g fried tofu, cut into 5cm cubes
• 200 g young spinach
• 4 green onions, chopped, for serving
• 1 tbsp. l. toasted sesame seeds for serving

Cooking process

1. Place the noodles in a large saucepan of boiling salted water and cook for about 5 minutes, then drain. Rinse the noodles under running cold water, cut into 10-12 cm long pieces, sprinkle with sesame oil, stir and set aside.
2. In a separate bowl, mix soy sauce and sugar. Leave it alone.
3. Place a large non-stick frying pan over medium heat and add a little vegetable oil. When the oil is hot, pour in the eggs and swirl the pan until the egg mixture spreads evenly into a thin omelette. Fry until done, then transfer to a plate and cut into thin strips.
4. Return the pan to the stove and add a little more oil. Fry the onions and carrots for 5–10 minutes until soft. Add shiitake, garlic and tofu. Fry for another 2-3 minutes until the mushrooms are soft.
5. Add spinach, stir and remove from heat. Add noodles, sweet soy sauce, omelette slices and stir to combine. Sprinkle with green onions and sesame seeds. Serve.

The best turkey in the world

I want to prepare the best for the table for the main winter holiday. And this turkey is what you need! The bird not only looks extremely presentable, but also tastes incomparable - tender turkey meat is famous for its ease of preparation and “accommodation” with. There is nothing complicated in preparing the dish, the main thing is to find a good turkey carcass. So feel free to get down to business and get ready for the well-deserved admiration of your guests!

Source: “Jamie's choice. New Year's recipes"

The best turkey in the world

Number of servings: 10-14

Calories: 316 kcal per serving

Ingredients

• 2–4 tangerines or clementines, halved
• 1 turkey (6–8 kg)
• a few sprigs of rosemary and thyme
• several bay leaves
• 2-3 carrots, coarsely chopped
• 3 onions, coarsely chopped
• 2 stalks celery, coarsely chopped

Cooking process

1. Preheat the oven to full power. Place tangerines (clementines) and herbs into the turkey belly. Save one sprig of rosemary, tear off the leaves from the end and pierce the skin along the edges of the abdomen, bringing the edges together.
2. If using stuffing, stuff the bird from the neck side down.
3. If you already have the gravy prepared, you won't need any vegetables. If not, place the vegetables on a baking sheet, place the turkey on top and cover with foil. Place in the oven and immediately reduce the temperature to 180°C.
4. Calculate the cooking time as follows: 35–40 minutes per kilogram of poultry, that is, a 7 kg turkey should spend 4–4.5 hours in the oven. However, also take into account the characteristics of your oven and the quality of the bird, so check it every half hour and baste with the juices from the pan.
5. After 3.5 hours, remove the foil to allow the skin to brown. If you have a meat thermometer, pierce the thickest part of the breast - the meat of a young bird will be ready at 65 ° C, more mature and tough - at 85 ° C.
6. Remove the turkey and hold it over a baking sheet to drain the juices. Transfer to a serving platter. Cover with two layers of foil and two kitchen towels to keep the turkey warm. Let it sit for a couple of hours. Then slice and serve.

Stained glass cookies

The menu for the New Year's table gives real scope for imagination in everything, even in preparing cookies. During the holidays, this culinary product can be both a wonderful and pleasant gift to friends or a decoration for the home and Christmas tree. For decoration, we recommend using the recipe for stained glass cookies - it turns out unusual, elegant, and most importantly - delicious.

A special edition from Eksmo of a book with New Year's recipes from Jamie Oliver - 49 recipes that Jamie selected specifically for the New Year's table.

“Buy the best products, take the time to prepare side dishes and desserts, pay attention to details - then the main holidays of the year will become truly special.”

The book contains recipes for appetizers, fillings and sauces, hot dishes, desserts and drinks - everything you need to make your holiday table original and unique.

I won’t say that all the recipes are simple and made from affordable products. But you can choose according to your taste and wallet. And besides, look at IDEAS for serving dishes. I was delighted, for example, by the idea of ​​serving appetizers on forks!

side dish for the New Year's table of baked vegetables

and turkey from Jamie

the most beautiful cranberry cheesecake (I've never tried this!)

gift idea for friends - cookies in a jar

and delicious drinks

There are also recipes for using up vegetables and meat left over from the New Year's table for breakfast, as well as special stuffing for turkey.

And besides, beautiful atmospheric photographs, advice from Jamie and the opportunity to make the New Year’s menu not the same as usual, but with a “Jaime twist”.

Moreover, the book is inexpensive for this level and quality! Note!

Jamie Oliver

Who, if not the main national chef of Great Britain, knows what dish will decorate the Christmas table? More precisely, it even has three signature options ─ you just have to choose. So, let's cook with Jamie Oliver!

Baked spicy pork leg

Ingredients

• 1 pork leg (approx. 3 kg)
• 6 onions (peeled)
• 2 tbsp. l. coriander seeds
• 1 tbsp. l. white peppercorns
• 6 bay leaves
• Extra virgin olive oil
• A bunch each of sage and rosemary (leaves only)
• 1 tbsp. l. flour
• Large bunch of parsley (chopped)
• 1–2 tbsp. l. mustard
• Sea salt

Preparation

Browned and flavorful Christmas turkey

Ingredients

• 2–4 tangerines or clementines (cut in half)
• 1 turkey
• A few sprigs of rosemary and thyme
• Several bay leaves
• 2-3 carrots (coarsely chopped)
• 3 onions (coarsely chopped)
• 2 stalks celery (coarsely chopped)

Jamie's tip: The ideal turkey should weigh 6-8kg - it's easier to handle and tastes better. Take it out of the refrigerator a few hours before baking and do not tie the legs ─ this will allow air to circulate better and it will cook evenly.

Preparation

Preheat the oven to full power. Place the tangerines/clementines and herbs into the turkey belly. Save one sprig of rosemary, tear off the leaves from the end and pierce the skin along the edges of the abdomen, bringing the edges together.

If using stuffing, stuff the bird from the neck side down. If you already have the gravy prepared, you won't need any vegetables. Otherwise, place the vegetables on a baking sheet, top with the turkey, and cover with foil. Place in the oven and immediately reduce the temperature to 180°C.

Calculate the cooking time as follows: 35–40 minutes per kilogram of poultry, that is, a 7 kg turkey should spend 4–4.5 hours in the oven. However, also take into account the characteristics of your oven and the quality of the bird, so check it every half hour and baste with the juices from the pan.

After 3.5 hours, remove the foil to allow the skin to brown. If you have a meat thermometer (sometimes included with a turkey carcass), pierce the thickest part of the breast - the meat of a young bird will be ready at 65 ° C, for a more mature and tough one - at 85 ° C.

Remove the turkey and hold it over a baking sheet to drain the juices. Transfer to a serving platter. Cover with two layers of foil and two kitchen towels to keep the turkey warm. Let it sit for a couple of hours. Then slice and serve.

Sugar stained glass cookies

Ingredients

• 180 g flour
• 100 g cold butter (cut into cubes)
• 50 g fine sugar
• grated zest of 1 tangerine or clementine
• 1/2 tsp. ground cinnamon
• 1 tbsp. l. milk
• 12 pieces of multi-colored marmalade or candied fruits
• Figured molds (7 cm in size and the same smaller ones for cutting out “windows”).

Preparation

Preheat the oven to 180°C and line two baking sheets with parchment. Combine flour, butter, sugar, zest and cinnamon in a bowl. Rub into crumbs with your hands.

Add milk and knead into a soft dough. Wrap it in film and put it in the refrigerator for 30 minutes.

Place sweets by color in plastic bags. Release the air and seal or tie the bags tightly, then crush the contents with a rolling pin.

Roll out the dough on a floured surface to a thickness of 1 cm. Using large cutters, cut out shaped bases for cookies from the dough and place on parchment. Then use small cookie cutters to make a window in the middle of each cookie. Pour pieces of sweets into the windows (a little, otherwise the filling will spread over the cookies). Then use a cocktail skewer to poke a hole in the top of each cookie so you can thread a ribbon through it and hang it on the tree. The scraps of dough can be molded again, rolled out and made into more cookies, but then you will need more sweets. The cut out cookie centers can also be baked and eaten while decorating the Christmas tree.

Bake the cookies for 12 minutes until they are golden and the filling is melted. Remove the baking sheets from the oven to cool. After a few minutes, transfer the cookies to a wire rack to cool completely. Thread ribbons through the holes and hang the cookies on the tree.