RECIPES - info.mercadona.es

R E C I P E SC H R I S T M A S 2 0 21

T H E B E S T

to give the best

T H E B E S T R E C I P E S

to give the best

At Christmas, you always want to give the best to your loved ones. We do too. That’s why we are bringing you our selection

of recipes for appetisers, fish, meat and desserts, ready to impress and surprise your guests.

With chef suggestions, pairings and shopping lists to make everything much easier.

Shall we cook together?

CONTENTS

08 Spicy Mussels in Cider

10 Poached Eggs with Iberico Ham and Baked Sliced Potatoes

12 Beef Carpaccio Cannelloni with Foie Gras, Grana Padano Cheese and Salt Flakes

14 Cheese Sticks

APPETISERS

20 Salt-baked Sea Bass with Three Sauces: Lemon, Yoghurt and Tartar

22 Salmon Wellington with Spinach and Cream Cheese

24 Sea Bream Coated in Breadcrumbs

26 Grilled Octopus over Black Garlic Sauce and Potatoes

30 Cooking Times for Octopus and Seafood

FISH AND SEAFOOD

RECIPESChristmas 2021

34 Roast Beef Fillet with Apple Compote

36 Lamb Shoulder with Honey and Potato Cake

38 Roasted Suckling Pig with Caramelised Shallots and Little Gem Lettuce

40 Turkey Stuffed with Walnuts and Foie

MEAT

48 Apple Tarte Tatin

50 Nougat, Coffee and Cheese Flan

DESSERTS

APPETISERS

Spicy Mussels in CiderIngredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 kg Fresh Mussels 1 Celery Stalk 1 Sweet Onion 1 Garlic Clove 2 Cayenne Peppers 250 ml of Cider (one small bottle) 1 Tablespoon of Curry Powder 1 Tablespoon of Parsley 2 Tablespoons of Extra virgin Olive Oil 100 ml of Single Cream (half carton)

Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 1: Clean the mussels thoroughly.

Step 2: Finely dice the garlic, onion, celery and cayenne peppers.

Step 3: Put the oil in a pot and fry the garlic for 1 minute. Then, add the onion and celery and sauté for another 5 minutes.

Step 4: Add the curry powder and the diced cayenne peppers, pour in the cider and let boil for 3 minutes.

Step 5: Add the mussels, cover and wait for them to open. Add the single cream, stir and finally sprinkle with the finely chopped parsley.

4 PeopleAPPETISERS 25 min

8 / Christmas 2021

For less spice, put the cayenne peppers in whole without letting

the seeds fall in.

CHEF’S SECRET

Hypatia RoséWith an intense, flavourful, fruity and balanced aroma.

Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 Egg per Person 4 Medium Potatoes 1 Sweet Onion 3 Garlic Cloves Aromatic Herbs: Thyme, Rosemary... 1 Pack of Iberico Ham 1 Cup of White Wine Salt Flakes Fresh Ground Black Pepper 1 Tablespoon of Extra Virgin Olive Oil

Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 1: Peel the potatoes and cut into 3–4 mm thick slices. Peel the sweet onion into thin strips and crush the garlic cloves.

Step 2: Arrange the potatoes, onion and garlic cloves on an oven tray. Season with salt and pepper and add the olive oil. Cover completely with aluminium foil. Bake at 150 degrees for one hour.

Step 3: Uncover the tray and add the cup of white wine and the aromatic herbs. Raise the oven temperature to 180 degrees and bake until the potatoes are golden: a further 15-20 more minutes.

Step 4: Cut out a square of plastic wrap greased in olive oil, line a bowl with it and break an egg inside. Add salt flakes and freshly ground pepper. Twist the plastic wrap closed to create a pouch.

Step 5: Put the pouches with the eggs into a large pot of boiling water and cook for approximately three minutes.

Step 6: Plate as follows: first a layer of potatoes, slices of Iberico ham on top and then the poached eggs. Add freshly ground pepper to taste.


10 / Christmas 2021

Poached Eggs with Iberico Ham and Baked Sliced Potatoes

Comportillo CrianzaRioja wine, aged for 12 months in oak barrels. With a ruby red colour, flavourful, with fruity notes.

Before cooking, add truffle or aromatic herbs

to the plastic wrap to boost the flavour.

CHEF’S SECRET

with Foie Gras, Grana PadanoCheese and Salt Flakes

Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 trays of Beef Carpaccio 1 pack of whole Duck Foie Gras Salt Flakes

Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 1: Form each cannelloni using two slices of beef carpaccio.

Step 2: Cut the foie gras into thin slices, fill the cannelloni with them and then roll them up. Arrange on a tray.

Step 3: Sprinkle each roll with the shredded grana padano cheese (which comes in the package with the carpaccio) as well as some salt flakes.


12 / Christmas 2021

Beef Carpaccio Cannelloni Filled

Decorate with fresh rocket or lamb’s lettuce and dress

with a few drops of olive oil and balsamic vinegar.

CHEF’S SECRET

Condado de Teón RobleRibera del Duero red wine aged for 5 months in barrels. Intense, fruity on the palate, round and full-bodied.

Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 1: Preheat the oven to 180 °C.

Step 2: Cut the filo pastry dough into strips 15 cm wide, then cut the strips in half.

Step 3: Fill the middle with the cheeses (each strip with a different variety), without going to the edges so it does not spill out later. Roll them up.

Step 4: Brush the cheese sticks with beaten egg for colour. Decorate with sesame and chia seeds.

Step 5: Arrange the cheese sticks on a tray lined with oven paper and bake until golden (approximately 15 minutes).

CheeseSticks

Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 pack of Filo Pastry Dough 1 tub of Cream of Camembert 1 tub of Mild Cream Cheese 1 tub of Fine Herbs Cream Cheese 1 wedge of Gorgonzola Chia Seeds Sesame Seeds 1 Egg


14 / Christmas 2021

It can be served with oregano and tomato

or red pepper jam, or even pumpkin confit.

CHEF’S SECRET

Rosso Amabile LambruscoLightly sparkling red wine. Fresh, with aromas of blackberry and redcurrant. Drink very cold, but do not chill in the freezer.

SHOPPING LIST

Spicy Mussels

APPETISERS

in Cider

FRESH MUSSELS

CELERY SWEET ONION

GARLIC CAYENNE PEPPER

CIDER

CURRY POWDER

PARSLEY EXTRA VIRGIN OLIVE OIL

SINGLE CREAM

SHOPPING LIST

Poached Eggs

APPETISERS

with Iberico Ham and Baked Sliced Potatoes

EGGS POTATOES SWEET ONION

GARLIC WHITE WINEIBERICO HAM

THYME ROSEMARY

SALT FLAKES

FRESH GROUND BLACK PEPPER

EXTRA VIRGIN OLIVE OIL

SHOPPING LIST

Beef Carpaccio

APPETISERS

Cannelloni Filled with Foie Gras, Grana Padano Cheese and Salt Flakes

BEEF CARPACCIO

DUCK FOIE GRAS SALT FLAKES

SHOPPING LIST

Cheese

APPETISERS

Sticks

FILO PASTRY DOUGH

CREAM OF CAMEMBERT

FINE HERBS CREAM CHEESE

CHIA SEEDSGORGONZOLA

SESAME SEEDS EGGS

MILD CREAM CHEESE

FISH AND SEAFOOD

Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Sea Bass 2 kg of Coarse Salt 1 Egg WhiteTartar Sauce:

100 g of Mayonnaise, 15 g of Sweet Onion 10 g of Capers, 1 Pickle

Lemon Sauce: Juice of ½ Lemon, 30 g of Butter, ½ cup of White Wine, 5 g of Wheat Flour, White Pepper, Parsley, Salt Flakes

Yoghurt Sauce: 100 g of Greek Yoghurt, 15 g of Sweet Onion, 5 ml of Wine Vinegar, Salt Flakes and 10 ml of Sunflower Oil

Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 1: Ask the fishmonger to remove the gills and innards from the sea bass, leaving the scales and the bones.Step 2: Put all the coarse salt in a bowl, add a well-beaten egg white, and mix together.Step 3: Make a bed of the salt mixture on an oven tray lined with parchment paper. Place the sea bass on its side on top and then add the remaining salt, pressing down well and covering the entire fish except for the tail and eyes. Step 4: Put into an oven preheated to 180 °C for 15 minutes. Step 5: Lift the upper layer of salt and remove the skin from the sea bass for serving. Serve with lemon sauce (butter, lemon, white wine, flour, white pepper, salt flakes and finely chopped parsley), yoghurt sauce (onion, yoghurt, vinegar and sunflower oil) and tartar sauce (mayonnaise, sweet onion, capers and pickles). The lemon and yoghurt sauces are made by blending the ingredients in a blender, and the tartar sauce is made by mixing the mayonnaise with the rest of the ingredients finely diced.

Salt-baked Sea Basswith Three Sauces:Lemon, Yoghurt and Tartar

4 PeopleFISH AND SEAFOOD 35 min

20 / Christmas 2021

Use a knife to cut a slit into the sides of the sea bass; this will make it easier

to remove the skin after taking off the salt.

CHEF’S SECRET

Verdejo de Rueda Abadía MantrúsWhite wine with high aromatic intensity and fresh and fruity notes. On the palate, it has personality, freshness and a light, unctuous texture. Fruity and mineral character.

Salmon Wellingtonwith Spinach and Cream Cheese

Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 Salmon Fillet (500 g approx.) (skinless and boneless)

One Sheet of Fresh Puff Pastry Dough 200 g of Spinach 125 g of Mild Cream Cheese Extra virgin Olive Oil 1 Garlic Clove 1 Egg Salt Flakes Fresh Ground Black Pepper

Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 1: Peel and finely dice the garlic. Then, fry until golden in a pan. Add the spinach, season with salt and pepper and sauté for around 3 minutes.

Step 2: Add the cheese, stir and let cool.

Step 3: Roll out the sheet of puff pastry dough and arrange a layer of spinach and cheese on it, followed by the seasoned salmon. Fold the dough into a package and turn it over so that the spinach part is on top.

Step 4: Brush with beaten egg and put into an oven preheated to 180 °C. Bake it until the pastry is done (30 minutes approx.).


22 / Christmas 2021

This dish is best eaten warm

(not too hot or cold).

CHEF’S SECRET

Lambrusco RoséFresh and fruity sparkling wine, with notes of strawberry and raspberry. Drink very cold.

Leave the tail uncoated, and you’ll know the fish is done

when it pulls away easily.

CHEF’S SECRET

24

El Pescaíto WhiteAromatic young white wine, with barely 10% alcohol content. Very easy to drink, always very cold. Fruity, citric and floral.


Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Step 1: Place the sea bream on an oven tray, moisten them, and then coat them in breadcrumbs seasoned with garlic, parsley and a pinch of lemon zest.

Step 2: Put in an oven preheated to 180 °C for between 15 and 20 minutes.

Step 3: Serve with sautéed portobello mushrooms and lamb’s lettuce. Dress with olive oil.

Sea Bream Coated in Breadcrumbs

Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Sea Bream (cleaned with scales and bones removed) 200 g of Homemade Bread Crumbs 2 Garlic Cloves One Handful of Parsley Zest of half a Lemon Extra virgin Olive Oil 300 g of Portobello Mushrooms 80 g of Lamb’s Lettuce

25 / Christmas 2021

Grilled Octopusover Black Garlic Sauce and Potatoes

Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 Octopus Legs 4 Black Garlic Cloves 1 Garlic Clove 200 ml of Sunflower Oil 25 ml of Extra virgin Olive Oil 1 Egg Salt Flakes Fresh Ground Black Pepper ½ Lemon 2 Large Potatoes

Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 1: Lightly brown the octopus legs in a frying pan with a bit of oil.

Step 2: Put the black garlic and the garlic, peeled and diced, into a hand blender cup. Then, add the sunflower oil, the egg, the salt, freshly ground pepper and a squirt of lemon juice.

Step 3: Put the hand blender at the bottom of the cup and, without moving it, blend all the ingredients on a low speed until the sauce begins to emulsify.

Step 4: Cut the potatoes into quarters, boil them with skin on for 10-15 minutes, add salt, and once they are cooked and drained, sear them in a frying pan with a little sunflower oil until brown.

Step 5: Arrange the octopus on a plate to serve with the sauce and the potatoes on the side. Sprinkle the octopus with a few drops of extra virgin olive oil.


26 / Christmas 2021

Season the potatoes with salt and pepper after boiling, then fry them first with the skin on top and then

flip them over and brown them.

CHEF’S SECRET

Sílaba frizzanteWine with a light sparkle, flavourful and refreshing. With clear fruity sensations. Drink very cold.

SHOPPING LIST

Salmon Wellington

FISH AND SEAFOOD

with Spinach and Cream Cheese

SALMON FRESH PUFF PASTRY DOUGH

SPINACH

MILD CREAM CHEESE


GARLIC

EGGS SALT FLAKES


SHOPPING LIST

Salt-baked Sea Bass

FISH AND SEAFOOD

with Three Sauces: Lemon, Yoghurt and Tartar

Lemon Sauce

Tartar Sauce

2 SEA BASS COARSE SALT EGG

LEMON BUTTER WHITE WINE

PICKLESSWEET ONION

CAPERS

WHEAT FLOUR

WHITE PEPPER

PARSLEY SALT FLAKES

MAYONNAISE

Yoghurt Sauce

SWEET ONION

VINEGAR SUNFLOWER OIL

GREEK YOGHURT

SHOPPING LIST

Sea Bream

FISH AND SEAFOOD

Coated in Breadcrumbs

HOMEMADE BREADCRUMBS

GARLIC

PARSLEY LEMON EXTRA VIRGIN OLIVE OIL

PORTOBELLO MUSHROOMS

LAMB’S LETTUCE

2 SEA BREAM

SHOPPING LIST

Grilled Octopus

FISH AND SEAFOOD

over Black Garlic Sauce and Potatoes

4 OCTOPUS LEGS BLACK GARLIC GARLIC

SUNFLOWER OIL EXTRA VIRGIN OLIVE OIL

EGGS

SALT FLAKES FRESH GROUND BLACK PEPPER

LEMON

POTATOES

It’s essential to soften the octopus before cooking it to break down the meat fibres, making it less tough and much more tender.

There are several ways to do this, but we recommend freezing it beforehand or buying it frozen.

Before cooking, defrost it in the fridge for 24 hours, pouring off excess water during the process.

Once defrosted, clean the legs and head well with cold water. Then dip into a pot of boiling water 3 times to “scare it” so the skin does not deteriorate.

Cook it in the pot for 25 to 30 min (for a 2 kg octopus). Prick it every so often to check whether it is tender.

Remember that the octopus releases lots of water and shrinks during cooking. So, do not fill the pot too much, or it will spill over.

When the octopus is ready, let it rest for a few minutes on a tray and cut it with scissors while still hot.

Secrets for a Good Octopus

(*) The salt is calculated in grams per l itre of water. A large spoonful is approximately 15-20 g of salt .

Steam shelled molluscs over a half finger of water and remove them as they open (add a few bay leaves to taste).

MINUTES SALT

Clams ................................................................. 3-4 .......................................... 45 gCockles ................................................................ 3 ............................................ 45 gMussels ............................................................. 3-5 ......................................... —

The following crustaceans, once cooked, must be put directly into a bowl of cold water to chill (with ice if possible) and salt added.

MINUTES SALT

Medium Prawn ........................................ 1-2 .......................................... 50 gLarge Prawn ................................................ 2-3 ......................................... 50 gMedium Lobster ....................................... 20 .......................................... 60 gLarge Lobster ........................................ 25-30 ...................................... 60 gSpiny Lobster ............................................. 20 .......................................... 60 g

MINUTES SALT

Tails and Claws ........................................... 6 ............................................ 50 gMedium Brown Crab ............................. 18 ........................................... 60 GLarge Brown Crab ................................... 20 .......................................... 60 GMedium Crab .................................................5 .............................................. 60 GLarge Crab ....................................................6-7 ........................................... 60 GMedium Spider Crab ............................. 15 ........................................... —Large Spider Crab ................................. 18 ........................................... 60 g

Cooking Timesfor Seafood

MEAT

Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 kg of Beef Fillet Extra Virgin Olive Oil Salt Flakes Fresh Ground Black PepperFor the Tartar Sauce: 200 g of Mayonnaise 2 Pickles 20 g of Capers 30 g of Sweet OnionFor the Apple Compote: 2 Apples 3 Tablespoons of Sugar

Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 1: Season the beef fillet with salt and pepper and brown it on all sides in a frying pan with oil.

Step 2: Arrange on a tray. Add the oil left in the frying pan and put it in an oven preheated to 180°C for 15 minutes.

Step 3: Once the meat is done (rare for a more succulent result), add a half cup of water to roasting juices in the oven tray.

Step 4: Pour the juices from the tray into a pot, bring to a boil, add salt and reduce to taste.

Step 5: Let the meat cool for 2 hours to make it easier to carve into very thin slices without it falling apart or losing its juices.

Step 6: For the tartar sauce, mix the mayonnaise with finely diced onion, pickles and capers. For the apple compote, peel and chop the apples. Then, cook them in a pot with a half cup of water and the sugar. Once cooked, mash the apple.

Roast Beef Fillet with Apple Compote

4 PeopleMEAT 135 min

34 / Christmas 2021

Condado de TeónRibera del Duero red with 12 months of barrel ageing. Intense with notes of ripe fruit and wood. Round and balanced.

Meat cooking times: 15 minutes per kg for rare,

17-18 minutes per kg for medium-rare and 20-22 minutes

per kg for well done.

CHEF’S SECRET

Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Suckling Lamb Shoulders Mineral Water Salt Flakes Rosemary Black Peppercorns Honey 2 Bay LeavesFor the Potato Cake: 2 Large Potatoes 200 ml Single Cream 100 ml Milk Salted Butter

Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 1: Put the rosemary, peppercorns, bay leaf, and one small glass of water on an oven tray. Then, arrange the lamb shoulders on top, seasoned with salt and pepper.

Step 2: Put into a preheated 180 °C oven for 1 hour and 15 minutes, adding water every 15 minutes (approx.). Turn it over halfway through the cooking time.

Step 3: Around 10 minutes before the lamb shoulders are done, brush them with honey and put them back in the oven. Deglaze (liquefy the fat with warm water) and use the juices as a sauce when serving.

Step 4: For the potato cake, peel the potatoes and slice as finely as possible. Add salt and pepper. In a bowl, mix 200 ml of single cream with 100 ml of milk and season with salt and pepper. Prepare a rectangular baking dish, line it with paper, grease it with butter, and fill it with alternating layers of potatoes and the milk and cream mixture. Bake it in the oven at the same time as the lamb. Check that it is done by pricking the potatoes to see if they are soft.

Lamb Shoulderwith Honey and Potato Cake

4 PeopleMEAT 85 min

36 / Christmas 2021

Abadía Mantrús Gran ReservaRibera del Duero red wine aged in a cellar for 5 years, including 24 months in barrels. On the palate, it is powerful, structured and has good acidity.

To deglaze the juices remaining in the oven tray, pour in a glass

of water or wine vinegar and put it back in the oven

for a few minutes.

CHEF’S SECRET

Roasted Suckling Pigwith Caramelised Shallots and Little Gem Lettuce

Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

½ Suckling Pig 50 g of Pork Lard for Cooking Salt Flakes Fresh Ground Black Pepper One Mesh Bag of Shallots 50 g of Salted Butter 30 g of Brown Sugar or Raw Cane Sugar 1 Pack of Little Gem Lettuce Extra virgin Olive Oil Balsamic Vinegar

Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 1: Preheat the oven to 190–200 °C and place the suckling pig on the rack, seasoned with salt and pepper and smeared with pork lard, with the ribs facing up. Put 2 cups of water on a tray underneath and roast for around 90 minutes. Then, turn it over and roast for another 30 minutes to crisp up the skin.

Step 2: Peel the shallots and slowly poach in a frying pan with a bit of butter. Then, add the brown sugar to caramelise them. Finally, add the balsamic vinegar and let it reduce.

Step 3: Dress the little gem lettuce with olive oil, salt and balsamic vinegar.

4-6 PeopleMEAT 125 min

38 / Christmas 2021

When you turn it over, once the skin is facing up, prick it with a

knife in several places to prevent it from breaking.

CHEF’S SECRET

Arteso ReservaRioja red wine with 24 months of barrel ageing. On the palate, it is powerful and balanced with a persistent flavour.

Turkey Stuffedwith Walnuts and Foie

Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 Small Turkey 1 Sweet Onion 2 Carrots 100 g of Shelled Walnuts 100 g of Duck Foie Gras 30 ml of Extra virgin Olive Oil 2 Royal Gala Apples 100 g of Baguette Bread 100 g of Minced Meat (mix of Beef and Pork) Salt Flakes Fresh Ground Black Pepper 150 ml of Milk Around 8-10 Small Potatoes 12 Shallots

Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 1: Put the meat in a bowl with the peeled and diced onion, carrots and apples. Soak the bread in the milk. Then, add it to the bowl with the foie and chopped walnuts. Season with salt and pepper and mix.

Step 2: Stuff the turkey with the mixture. Once stuffed, tie the legs together.

Step 3: Put the turkey on a tray in an oven preheated to 180 °C. Add a cup of water, season the turkey with salt and pepper and cook for 2 ½ hours covered in aluminium foil.

Step 4: Remove the aluminium foil from the turkey and add a bit more water if it looks dry. Roast in the oven for a further 40 minutes to brown.

Step 5: While the turkey is browning, put the peeled shallots and the halved skin-on potatoes on another tray, season with salt and pepper and sprinkle with a few drops of oil. Bake for 40 minutes.

Step 6: Once done, carve the turkey into portions and serve with the stuffing and the tray juices as a sauce.

6-8 PeopleMEAT 210 min

40 / Christmas 2021

One way to calculate the cooking time for poultry is 30 minutes at

180°C per kg of weight.

CHEF’S SECRETArteso CrianzaRioja red wine with 12 months of barrel ageing. Aromas of ripe fruit and toast. On the palate, it is powerful, round and balanced.

SHOPPING LIST

Lamb Shoulder

MEAT

with Honey and Potato Cake

SUCKLING LAMB SHOULDERS

SALT FLAKES

ROSEMARY BLACK PEPPERCORNS

HONEY

BAY LEAVES POTATOES SINGLE CREAM

MILK

SALTED BUTTER

SHOPPING LIST

Roast Beef

MEAT

Fillet with Apple Compote

BEEF FILLET SALT FLAKES EXTRA VIRGINOLIVE OIL


APPLESSUGAR

Tartar Sauce

PICKLESSWEET ONION

CAPERS MAYONNAISE

Apple compote

SHOPPING LIST

Roasted Suckling Pig

MEAT

with Caramelised Shallotsand Little Gem Lettuce

½ SUCKLING PIG PORK LARD SALT FLAKES


SHALLOTS SALTED BUTTER

BROWN SUGAR OR RAW CANE SUGAR

LITTLE GEM LETTUCE


BALSAMIC VINEGAR

SHOPPING LIST

Turkey Stuffed

MEAT

with Walnuts and Foie

1 SMALL TURKEY

SWEET ONION

CARROTS

SHELLED WALNUTS

DUCK FOIE GRAS EXTRA VIRGIN OLIVE OIL

ROYAL GALA APPLES

BAGUETTE BREAD MINCED BEEF AND PORK

SALT FLAKES


MILK POTATOES

SHALLOTS

DESSERTS

Apple TarteTatin

Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6 Golden Apples ½ Lemon Fresh Puff Pastry Dough 100 g of White Sugar 50 g of Unsalted Butter A Few Mint Leaves

Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Step 1: For the caramel, put 100 g of sugar in a pot over heat. When golden, add the butter and beat well. Remove and pour the mixture into a baking dish.

Step 2: Peel and cut the apples into large wedges and moisten with the juice of half a lemon to prevent them from browning.

Step 3: Arrange the wedges in the baking dish over the caramel, with the thicker parts on the bottom, tucking them together as tightly as possible, making sure there are no gaps.

Step 4: Lay a sheet of puff pastry dough on top to cover the apples. Trim off the excess dough.

Step 5: Put the baking dish with the apples into an oven preheated to 180°C for 30 minutes with the top and bottom heating elements on.

Step 6: Let the tart cool and then remove it from the pan by flipping it over with the dough on the bottom and the apples with the caramel on top. Serve in slices and garnish with a few mint leaves. It can be served warm or hot, to taste.

6 PeopleDESSERTS 45 min

46 / Christmas 2021

You can serve the tart with whipped cream or crème

anglaise (made from egg, milk and vanilla), or even with ice cream.

CHEF’S SECRET

El Mayu CiderTypical of Asturias. Balanced apple flavour. Fresh and light.

Nougat, Coffee and Cheese FlanIngredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 Block of Jijona Nougat (soft) 500 ml of Whole Milk 100 g of Mild Cream Cheese 50 g of Sugar 4 Eggs 1 Tablespoon of Classic Instant Coffee For the caramel: 100 ml of Water and 4 Tablespoons of Sugar

Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 1: Preheat the oven to 180 °C and add water to the oven tray to heat it up.

Step 2: Prepare the caramel by putting the 100 ml of water and the 4 spoonfuls of sugar in a pot over heat. Cook until golden. Remove from the heat and pour into a baking dish. Set aside.

Step 3: In a deep bowl or a food processor, mix all the ingredients (the nougat, the cream cheese, the sugar, the eggs and the coffee) to obtain a thin mixture.

Step 4: Pour the mixture into the baking dish over the caramel (In one large dish or several individual dishes, according to taste) and put in the oven on the tray with the hot water for 30 minutes. After this time, let it cool, remove from the dish and serve.

4 PeopleDESSERTS 40 min

48 / Christmas 2021

Decorate with raspberries (or other berries)

and powdered sugar.

CHEF’S SECRET

Sweet Muscato Cueva PeccatoSparkling wine made from Muscat grapes. Aromatic, sweet. Balanced.

SHOPPING LIST

Apple TarteTatin

DESSERTS

GOLDEN APPLES LEMON PUFF PASTRY DOUGH

SUGAR UNSALTED BUTTER

MINT

SHOPPING LIST

Nougat, Coffee and Cheese Flan

DESSERTS

SOFT JIJONA NOUGAT

WHOLE MILK MILD CREAM CHEESE

SUGAR CLASSIC INSTANT COFFEE

EGGS

If you don’t feel like cooking, we have the best alternative for this holiday season.

C H R I S T M A S O R D E R S

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