Hot pork for the new year. meat for the new year

Don't know what to cook for the New Year? Pay attention to such a luxurious and spectacular dish as leg of lamb with rosemary and garlic. I guarantee your guests will love it! :)

Beef with prunes is a wonderful festive dish that is prepared quite simply, but it turns out worthy to decorate your New Year or Christmas table. Tasty, satisfying and unusual.

Insanely fragrant, aesthetically appealing East Asian hot holiday dish. Prepared in a cauldron with a closed lid. Differs in a large amount of herbs and garlic.

Salad "Winter"

Recipe winter salad. The salad is very similar to the Olivier salad, but has its own characteristics and nuances.

Ribbe is a traditional Norwegian Christmas and New Year's dish made from spare ribs pork belly. The meat turns out very fragrant and juicy - what you need for a feast.

An easy chops recipe for fried pork lovers. Step by step cooking with photos.

Ancient dish of Russian cuisine. Ideal for the festive table, as it allows the head to remain light even after a hefty dose of alcohol. And in the morning it will be a balm for your soul!

Recipe for Baked Mushroom Hats Stuffed with Bacon, Cream Cheese, Onions, Jalapenos and Breadcrumbs.

Salad "Bunny"

The recipe for the New Year's salad Bunny with a very interesting and unusual design.

Roast pork "Crown"

A festive dish for the Christmas and New Year's table. A simple recipe for roast pork in the form of a crown.

Recipe for pork chops in red wine sauce with dried fruits.

Cooking boiled pork always took time, the meat was languishing in the oven for hours. But if you have a slow cooker, you can cook this dish in an hour! Read the recipe for boiled pork in a slow cooker with a photo.

Cooking boiled pork in beer in the oven, although it takes time, is worth it. Boiled pork always turns out delicious, even if you eat it cold. I share my recipe for boiled pork in beer in the oven.

Meatloaf "Sheep"

Meatloaf in the form of a sheep - a particularly relevant dish in the coming year, because the next year according to the calendar "belongs" to this particular animal. A dish that will easily decorate your holiday table!

A hunting delicacy - a delicious and hearty paste made from wild goat meat. This dish is perfect for New Year's table. A recipe just for you.

Baked pork tenderloin in bacon is a hearty, very appetizing, festive dish. Cooking does not take any time or effort, but the dish turns out - culinary aerobatics!

Pork tenderloin in the oven is another dish that I consider to be my the best recipes. It is prepared easily, in just 50 minutes, and it turns out a tasty, beautiful, satisfying and simply gorgeous meat dish.

Tender baked spicy beef meat is served hot or cold. Baked beef tenderloin is perfect for any holiday table.

Shish kebab in the oven in a jar is prepared very easily, but it turns out incredibly juicy and tasty. For cooking we use three-liter jar, and meat and marinade can be, in fact, any.

I offer an incredibly simple and even minimalist recipe - barbecue in the oven in the sleeve. We will cook lamb, however, this recipe is suitable for cooking other meats or poultry.

Skewers on skewers in the oven are a great solution for any holiday table. This dish always surprises and delights guests. We will cook barbecue from pork marinated in pomegranate juice.

I inherited the recipe for pork chop with mushrooms from my grandmother. A great lover of mushrooms, she cooked them constantly and most in a different way. Today we will cook with chanterelles.

Pork baked with pineapple is a unique dish that is prepared in no time, but turns out to be divinely tasty, original and festive. A simple recipe for a spectacular holiday dish.

A fantastically delicious, exclusive and gourmet dish for four people will help you cook this recipe for a rack of lamb in the oven. If you already got a cool rack of lamb in your hands, do not blunder!

A delicious New Year's carrot snack for real gourmets. Made with thin prosciutto ham. Very elegant and beautiful.

Boiled liver dishes are one of my favorites. Therefore, when the recipe for a New Year's liver cake fell into my hands, I cooked it that very evening. Beef liver, cheese and eggs - they go together perfectly!

Salad "Olivier" with sausage

Salad "Olivier" with sausage - one of the most popular holiday salads, without which it is difficult to imagine any feast. For the New Year, birthday, anniversary - there is always a place for this salad.

Salad "Olivier" with beef

Each family has its own recipe for this iconic dish, but today I want to tell you how to make Olivier salad with beef - the way it is done in our family. You'll like it!

popular and very tasty dish from meat baked with potatoes under a beautiful crust of melted cheese. Meat in French with potatoes - this is something you should definitely try!

The name of this recipe is somewhat arbitrary - French chops are the most common chops, only baked with cheese. Nothing to do with French cuisine. But most importantly, it's delicious!

I make stuffed pork rolls with pickles. But I'm sure that you can use any filling: fresh vegetables or just some kind of sauce. The main thing is to master the basic recipe. I share!

Meatloaf with egg is a very original appetizer that is suitable for both a festive table and an everyday one. It's easy to prepare, the dish looks attractive and tastes delicious.

A wonderful snack for the New Year can be prepared from sliced ​​\u200b\u200band vegetables. It is not necessary to bake, fry or insist it. Just take the finished products and lay them in the shape of a Christmas tree. Simple, fast, beautiful and delicious!

Stuffed lamb leg can be a great main dish for you holiday table, as well as on weekdays family dinner. It is stuffed with mushrooms.

The recipe for veal goulash for the New Year's table. Anyone who loves delicious food will be very happy with this dish.

Pork chops in batter go well with mashed potatoes. They can also be used in sandwiches, go well with fresh herbs and vegetables.

How to cook chops in a pan quickly, simply and tasty? Women all over the world have been asking these questions for more than one century. The answer is in this recipe. step by step photos the whole process!

Veal schnitzel is a traditional Austrian dish. It is from veal that the famous Viennese schnitzel is prepared. So, let's cook today in the best traditions of Austrian cuisine! :)

Beef in dough is a very difficult English dish to prepare, but it's worth it. Personally, I cook this dish only for celebrations, on a normal day, cooking beef in dough is too troublesome.

Meat in mustard sauce is my very best favorite dish. I recommend cooking it from a good pork tenderloin - then you will get a real meal worthy of the dearest guests.

Recipe for assorted sandwiches - preparing a festive snack from vegetables, mushrooms and sausages. Decorate any holiday table.

A properly cooked piece of meat is the best that can be served on the table. Beef medallion prepared according to this recipe is a dish of just such a category.

Many housewives, when compiling a festive menu for the New Year, choose what to cook from meat dishes. Of course, meat dishes are prepared with family and national traditions. Some people always have hot meat dishes on the New Year and Christmas table, some traditionally cook jelly (jelly), there are families who prefer cold meat snacks.

This section will help you remember forgotten recipes traditional dishes or diversify your holiday menu new meat dishes for you.

I will tell you how to cook homemade sausage, jellied meat, meat pate, meat in a pot, bake beef or pork in the oven, festive minced meat and a whole piece.

To prepare a delicious meat dish for the holiday, you need to have a good piece of quality meat and a wonderful mood, then you will definitely be able to please your family and friends.

Roll with meat "Festive"
(carrots - 300 gr.; butter - 20 gr.; egg - 3 pcs.; flour - 50 gr.; soda - 0.3 tsp; lemon juice - 1 tsp; dried herbs, pepper, salt; meat - 300 gr.; milk - 70 gr.; sun-dried tomatoes - 15 gr.; corn starch - 1 tbsp.; onion - 50 gr.).

(meat - 300 gr.; onion - 70 gr.; semolina - 2 tablespoons; salt - 1 teaspoon; canned pineapple - 3 rings; hard cheese - 30 gr.; butter, ground black pepper, nutmeg ; mashed potatoes- 250 gr).

(meat - 700 gr.; lemon juice - 1 tablespoon; canned pineapple - 100 gr.; onion - 100 gr.; hard cheese - 100 gr.; sour cream - 150 gr.; water - 100 ml.; canned syrup pineapples - 50 ml; salt, ground black pepper ...).

(beef - 500g; pitted prunes - 3/4 cup; carrots - 1 large; onion - 2 medium; sweet pepper - 1 pod; vegetable oil - 3 tablespoons; salt, sugar, ground black pepper; lemon juice - 2 tablespoons).

(2 kg of pork leg; 2.5-3 liters of water; 1 medium onion; 2 tablespoons of salt; 2-3 bay leaves; 4-5 black peppercorns).

(meat - 700 gr.; salt - 2 tablespoons; sugar - 1 tablespoon; peppercorns - 4 pcs; bay leaf - 1 pc.)

(pork - 700 gr.; boiled egg - 4 pcs.; apples - 100 gr.; greens; garlic - 2 large cloves; butter - 50 gr.; salt, ground black pepper; vegetable oil 50 ml.).

New Year is the most beloved and most anticipated holiday for most people, because you really want to get together with your family and loved ones on this fabulous night. Traditionally, New Year's celebration can not do without a good table, it is on this day that any housewife will be happy to demonstrate her culinary achievements. A variety of dishes are prepared for the New Year's table, it all depends on the initiative of the hosts and the tastes of the guests. In addition, it has become fashionable to take into account the interests of the patron of the New Year, such as the Pig in 2019. And the Pig loves pork. In any form. In any case, the New Year's table cannot do without hot meat dishes with a side dish. An excellent option for this can be pork, which is cooked in different types, and cooking the dish will not take much time, which is so necessary for any housewife on a holiday.

Pork for the New Year can be stewed, fried with steaks, cooked in pots, fried in a pan. It can be cooked in a festive performance, in a large French-style dish, etc.

Pork dishes for the New Year can be prepared with various additional products - potatoes, vegetables, rice, mushrooms, dried fruits, nuts. And the taste of the pork itself will depend not only on the ingredients and sauces, but also on the skill and mood of the chef.

New Year's pork dishes fit well into the festive menu, they can be decorated very brightly and colorfully. Any pork recipes for the New Year will surely please your guests and will be approved even by those who do not really want to overload the stomach on New Year's Eve. Try it and you plan cooking pork for the New Year, take the recipes for this from our website, we have enough of them.

We offer you several useful tips how to cook pork for the new year:

Try to find out in advance what your New Year's guests prefer, and prepare variety of dishes on the New Year's table;

The secret of preparing New Year's dishes is a good festive mood, love, the desire to make something tasty, necessary. With these "ingredients" any holiday treat will become truly unique and delicious;

There should not be any particular difficulties in cooking pork dishes, because. this meat is very tender and juicy, the fat it releases can improve the dish itself if the sauce or marinade fails. As a dressing for pork in festive dishes, you can use white or red wine, beer, orange juice;

Each pork dish requires its own meat, a specific part of the carcass, for example, the pork neck and shoulder part are considered the best for stewing. This detail must be ascertained carefully, each recipe recommends the necessary meat;

Experienced chefs advise adding peeled chestnuts to meat when cooking, they improve the taste of the dish.

Tastes could not be discussed. But it’s very possible to talk about them, especially if real connoisseurs have gathered at the table. T-bone lamb, ginger-glazed pork, sesame chicken, duck with oranges, turkey with tangerines: you will find all this and much more in our special selection of recipes for. Passionate tasting guests will not even notice that it's already midnight and it's time to welcome the New Year. Treat and delight your loved ones!

1. Baked pork in ginger glaze

• 1.5-2 kg of pork with skin and a small layer of fat;
• 1 onion;
• 2 small fresh ginger roots;
• 4 sprigs of mint;
• 2 tbsp. spoons of clove buds;
• salt and pepper to taste.

• 2/3 cup sugar;
• a small piece of ginger root;
• lemon.

Recipe:

1. Wash pork thoroughly and pat dry. Grate with salt and pepper. Peel the onion, thinly slice. Peel the ginger, grate on a coarse grater. Wash and dry the mint.
2. Put the onion, ginger and mint into a deep dish. Place pork on top. Pour in water so that it covers the meat with a layer of 4 cm. Cover the form with 3 layers of foil.
3. Preheat the oven to 180°C. Bake the meat for 1.5 hours, then reduce the temperature to 140 ° C and cook for another 1 hour.
4. Prepare the glaze: Pour sugar into a saucepan, pour 100 ml of water. Put on a small fire and keep stirring until the sugar is completely dissolved. Ginger wash, dry, peel and cut into thin slices. Add to saucepan and cook, stirring, for another 5 minutes. Wash the lemon, dry it and cut into small slices, then add to the saucepan and cook for 2 minutes. With a slotted spoon, transfer the lemon to a dish. Heat the glaze for another 5 minutes, until it thickens. Remove from fire and set aside.
5. Cover a clean baking dish with a sheet of foil, grease with vegetable oil, put the pork into it. Cut the skin off the pork, leaving a thin layer of subcutaneous fat. With a sharp knife, make cuts in the form of a lattice on a layer of fat. Stick a clove bud into each of the resulting rhombuses. Increase oven temperature to 200°C. Brush pork with glaze, leaving 3 tbsp. spoons. Bake the meat for another 20 minutes. Mix the remaining glaze with lemon slices and serve with the finished pork.

• leg of lamb (1.5-2 kg);

• 300 g of suluguni cheese;
• 3 onions;
• 3 cloves of garlic;
• 2 tbsp. spoons of canned olives and pitted olives;
• 200 ml of meat broth;
• 200 ml dry white wine;
• 100 ml of heavy cream;
• salt, ground black pepper.

1. Preheat oven to 220°C. Wash the leg of lamb and pat dry with paper towels. Carefully cut out the bone, lay the flesh cut side up. Grate with salt and pepper.
2. Wash the greens, dry, set aside a few branches for decoration, finely chop the rest. Cut the suluguni cheese into thin slices. Stuff the lamb leg with cheese and greens, chop the edges of the cut with toothpicks. Place in a roaster.
3. Peel the onions and cut into quarters. Peel the garlic and chop coarsely. Heat vegetable oil and lightly fry the onion and garlic. Transfer to the roaster with the leg of lamb.
4. Throw olives and olives on a sieve, then put to the meat, onions and garlic. Bake for 1 hour, pour in hot broth, wine and bake for another 40-50 minutes, periodically pouring the resulting sauce.
5. Put the finished leg on a dish, put onions, garlic, olives and olives next to it. Decorate with greenery. Pour cream into the remaining sauce, cook for 10 minutes. Serve the sauce separately.

3. Festive chicken in Portuguese

• 600 g different pieces of chicken;

• 1/3 cup freshly squeezed orange juice;
• 1/3 cup dry white wine;
• 2.5 st. spoons of soy sauce;
• 1 st. a spoonful of sesame seeds;
• salt, black pepper, olive oil.

• 3 large oranges;
• half sweet red pepper;
• 1 medium red onion;
• 10 sprigs of cilantro;
• 1 cm ginger root;
• 2 teaspoons of grated orange peel;
• 1 teaspoon of sesame oil;
• 1/2 teaspoon coarse salt;
• 1/4 teaspoon chili flakes

Recipe:

1. Mix orange juice, wine and soy sauce. Place the chicken pieces in a container and pour over the marinade. Close the lid. Leave for 1 hour, shaking the container occasionally.
2. Cut the bottom off the oranges, put them on a board and carefully cut off the zest along with the white layer. With a small knife over a bowl, cut the pulp between the films, save the juice.
3. Wash the pepper, dry it, cut into thin rings, peel the onion, cut into thin half rings. Peel and chop the ginger, wash the cilantro, dry it, tear off the leaves and finely chop them. Add pepper, onion, ginger, cilantro, orange zest, salt and chili flakes to the bowl with oranges, mix and leave for 1 hour.
4. Roast the sesame seeds in a dry frying pan. Preheat oven to 200°C. Sprinkle each piece of chicken lightly with salt and pepper. Lay the pieces on a baking sheet. Bake 10-15 min. Transfer the chicken to a flat dish - in the middle. Put the salad around the edges, sprinkle everything with sesame seeds.

• 1 duck;
• 4 oranges;

• 3 apples;
• 1/4 teaspoon of cinnamon, anise and ground ginger;
• 2 tbsp. spoons of lemon juice;
• 2 tbsp. spoons of honey;
• 50 g of granulated sugar;
• 200 ml dry white wine;
• salt, ground black pepper.

Recipe:

1. Preheat the oven to 190°C. Wash the duck carcass, pat dry, rub with salt and pepper. Wash oranges, cut 2 of them into slices. Wash the apples, remove the core with seeds, cut into slices, sprinkle with cinnamon, anise and sprinkle with lemon juice. Then mix with orange slices and 1 tbsp. spoon of honey and stuff the duck with the mixture. Sew up with threads, coat with the remaining honey and bake for 2 hours.
2. For the sauce, peel 1 orange and divide into slices, cut the last orange into circles. Dissolve sugar in 200 ml of hot water, put the slices and cook for 10 minutes. Strain, add ginger and wine. Cook over low heat for 15 minutes.
3. Remove the threads from the finished duck, put the filling on a dish, lay the bird on top, pour over the resulting sauce and garnish with orange slices.

• 4 lamb cutlets on the bone;

• 2 teaspoons dried rosemary;
• 1 teaspoon dried thyme;
• 2 teaspoons dried basil;
• 2 tbsp. tablespoons of vegetable oil;
• 1 onion;
• 80 ml balsamic vinegar;
• 200 ml of meat broth;
• 50 ml dry red wine;
• 1.5 st. tablespoons of butter.

Recipe:

1. Mix rosemary, basil, thyme, salt and pepper. Rub the lamb pieces with the dry mixture on all sides, place on a plate, cover and let stand for 15-20 minutes.
2. In a large frying pan, heat the vegetable oil, put the pieces of lamb and fry until fully cooked. Remove the cutlets from the pan, put in a serving dish and keep warm (under the lid).
3. In the pan where the meat was fried, add the onion and fry it until golden brown. Pour in the balsamic vinegar, stir, and then add the beef broth. Cook the sauce over medium heat for about 5 minutes until it boils down by half. Then pour 50 ml of dry red wine into it and cook for another 5 minutes. Remove sauce from heat and add butter. Pour the prepared sauce over the lamb and serve.

• 600 g chicken fillet:

• 1 lemon;
• 50 g breadcrumbs;
• 2 eggs;
• 50 g of peeled walnuts;
• 1 teaspoon paprika;
• 4 tbsp. tablespoons of vegetable oil;
• 2 tbsp. spoons of flour;
• salt, ground black pepper.

Recipe:

1. Wash the lemon, dry with a towel. Remove a thin layer of zest with a grater and squeeze out the juice. Grind nuts, mix with zest, paprika and breadcrumbs.
2. Wash the chicken fillet, dry it, sprinkle with lemon juice, salt and pepper to taste. Beat eggs, salt, pepper, pour into a deep plate. Roll the fillet in flour, then dip in eggs and breaded in nuts with zest, paprika and breadcrumbs.
3. Heat vegetable oil in a frying pan and fry the chicken on all sides until golden brown. Put the chicken on a plate with green salad leaves, garnish with tomatoes and herbs.

• leg of lamb (1.5-2 kg);

• 1/2 bunch green cilantro and basil;
• 300 g of homemade cheese;
• 3 onions;
• 3 cloves of garlic;
• 2 tbsp. spoons of canned pitted olives;
• 200 ml of meat broth;
• 200 ml dry red wine;
• salt, ground black pepper.

Recipe:

1. Preheat the oven to 220°C. Wash the leg of lamb and pat dry with paper towels. Carefully cut out the bone, lay the flesh cut side up. Rub with salt and pepper.
2. For the filling, wash the greens, dry them, set aside a few branches for decoration, finely chop the rest. Mash the cheese and mix with herbs. Stuff the lamb leg with the resulting mixture, fasten the edges of the cut with toothpicks. Place in a roaster.
3. Peel the onions and cut into quarters. Peel the garlic and chop coarsely. Heat the vegetable oil and lightly fry the onion and garlic. Transfer to the brazier to the leg.
4. Throw the olives on a sieve, then put the meat, onions and garlic. Bake for 1 hour, then pour in the hot broth, wine and bake for another 40-50 minutes, periodically pouring the resulting sauce.
5. Put the finished leg on a dish, put onions, garlic, olives and olives next to it. Garnish with herbs and drizzle with roast sauce.

• 1 kg turkey fillet;

• 1 teaspoon coarse salt;
• 1 teaspoon freshly ground pepper mixture;
• 10 tangerines;
• 100 g honey.

Recipe:

1. Wash the turkey fillet and dry well with paper towels. Mix salt with nutmeg, cinnamon and pepper, rub the turkey with the resulting mixture.
2. Wash and dry the tangerines. 4 fruits, without peeling, cut into circles. Peel the rest and squeeze the juice out of them. Wash the mint, dry it, cut off the leaves. Cut the fillet into slices without cutting through to the end.
3. Place tangerine slices and mint into each incision. Tie the prepared turkey fillet with kitchen string or fasten the cuts with skewers.
4. Preheat the oven to 200°C. Place the turkey fillet on a sheet of foil, wrap and bake for 1 hour.
5. Mix tangerine juice with honey. Open the foil, pour the turkey fillet with the resulting sauce and put it back in the oven for 15 minutes.

9. Chicken legs stuffed with tangerines

• 6 chicken legs;

• 6 tangerines;
• 20 g of ginger root;
• 4 cloves of garlic;
• 4 tbsp. spoons of soy sauce;
• 2 tbsp. spoons olive oil;
• 1 st. a spoonful of cognac;
• salt and ground red pepper to taste.

Recipe:

1. Wash the chicken legs, dry with a towel, remove the bones. Pour olive oil into a saucepan and 2 tbsp. spoons of soy sauce. Fry the legs on each side until golden brown, remove and cool.
2. Ginger root wash, peel and grate on a medium grater. Peel the garlic and finely chop. Mix ginger, garlic, remaining soy sauce, cognac, ground red pepper, salt. Roll the legs in the mixture.
3. Three tangerines wash, peel, divide into slices, remove the bones. Stuff the legs with tangerines, put in a saucepan. Pour the legs with sauce and juice of two tangerines and simmer under a lid over low heat for 10-15 minutes. When serving, garnish with mandarin slices.

For cooking you will need:

• 1 eggplant;

• 1 stalk of leek;
• 1 zucchini;
• 2 red onions;
• 3 kg pork neck;
• 2 red peppers;
• 1 yellow pepper;
• 100 g cherry tomato;
• 1 st. a spoonful of vinegar;
• 3 art. spoons of lemon juice;
• 2 tbsp. spoons of sugar;
• 4 tbsp. tablespoons of olive oil;
• 2 sprigs of dried rosemary;
• 1 teaspoon dried oregano;
• 1 teaspoon of clove buds.

• 200 g oyster mushrooms;
• 1 teaspoon of black ground pepper;
• 100 g dried porcini mushrooms;
• 1 carrot.

Recipe:

1. Dry porcini mushrooms pour 0.5 liters of warm boiled water, close the lid and leave for 25-30 minutes. Eggplants cut lengthwise into thin plates, salt on both sides, set aside for 2 hours. Then squeeze and rinse under cold water.
2. On the neck, make 3 transverse cuts with a knife, without cutting through to the end of 3 cm. Carefully open each cut and coat with warm olive oil, salt, wrap the pork with a film and set aside.
3. Grease two sweet peppers with olive oil, put on a baking sheet. Bake the peppers at 210°C until black marks appear on them. Remove the peppers from the oven, place in a plastic bag, wrap tightly, set aside for 10 minutes. Then peel the peppers from the skin, remove the pits and the stalk. Cut the pulp into strips.
4. Zucchini cut into thin slices, then strips, eggplant also cut into strips, sprinkle with lemon juice. Cut the leeks lengthwise into several pieces, wash and dry. In a heavy-bottomed pan, heat the olive oil, fry the eggplant, zucchini and leek for 1-2 minutes. on a strong fire. Add oregano, cloves, reduce heat, salt and cook for another 3 minutes. Remove from fire and cool.
5. Cut cherry tomatoes into quarters. Combine vinegar, lemon juice, sugar, mix everything well. Dilute 3 tbsp. spoons of water. Pour the tomatoes with the resulting marinade, leave for 10 minutes. Throw the tomatoes in a sieve.
6. Open each incision in the neck as much as possible, season with ground black pepper, rub it into the meat with your fingers. Fill the incisions with cherry tomatoes and sautéed vegetables, alternating if desired, pressing the freshly filled part of the neck firmly against the previous one.
7. Tie the neck with twine, grease again with oil and fry in a large frying pan over high heat on all sides until golden brown. Carefully remove from the pan, coat with sweet mustard, wrap in foil, transfer to a baking sheet and bake for 3 hours in the oven at 180°C.
8. carrots and leftover Bell pepper clean, cut into small cubes. Rinse the oyster mushrooms, remove the hard legs, cut the flesh into small cubes. Strain the soaked mushrooms and chop. Cut red onion into small cubes.
9. Heat up a large skillet with 4 tbsp. spoons of olive oil. Pour in all the vegetables and mushrooms, fry until almost cooked. Add rosemary leaves and 3 tbsp. spoons of liquid from soaking mushrooms, bring to a boil, remove from heat. Cover the sauté with foil.
10. Remove meat from oven and let rest for 20 minutes. Remove foil, remove twine and bake for another 4 minutes. Cool slightly. Cut the neck into portions. Place a cell next to it.