Christmas is getting closer and closer and so is the question of what delicacies are on the table during the holidays. We know how we will turn out in the Netherlands, but we wonder how Christmas is celebrated in Spain. There are many great traditions and especially many delicious treats to spoil the whole family with. We have put together a Spanish-inspired 3-course Christmas menu especially for this.
100 g shrimps 100 g mussels 50 g cod fillet, skinless 50 g salmon fillet, skinless 50 g sea bream fillet, skinless 2 pinches coarse sea salt
70 g potatoes, waxy
200 g tomato sauce
150 ml dry white wine
100ml water
½ celery
2 carrots
2 cloves of garlic
1 red onion
2 tbsp olive oil
½ tsp coarse sea salt
Peel the prawns, remove the casings and halve them lengthwise. Clean the mussels well under cold running water and pull out the beard. Sort already opened instances. Divide the cod, sea bream and salmon fillet into walnut-sized pieces. Then season everything with the sea salt.
Peel the celery, carrots, onions and potatoes and cut them into 1.5 cm pieces. Fry the chopped vegetables in a pan with the olive oil. Press the garlic and add it. Deglaze with white wine and reduce to . Add 100 ml of water and simmer for about 15 minutes. Season everything with the sea salt. Before serving, bring the fish and seafood to the boil together with the soup and let it steep for 2 minutes.
Preparation time:20 minutes
Waiting time:15 minutes
Difficulty:easy
2 lamb shoulders with bone (approx. 1.5 – 2 kg)
300 ml dry red wine 200 ml water
3 onions
3 carrots
1 tbsp tomato puree
1 bulb of garlic
celeriac
½ bunch of rosemary
1 ½ teaspoon sea salt
400 g waxy potatoes
200 g chorizo, in one piece
3 tbsp olive oil
1 tbsp butter
½ bunch of parsley
Sea salt
Pepper
3 endive salads
1 pomegranate
2 tbsp vinegar
2 tbsp water
3 tbsp olive oil
½ tsp Sea salt
1 pinch of sugar
Pepper
Rub the lamb shoulders with the sea salt and place in the roasting pan. Finely chop the onions, cut the carrot and celeriac into walnut-sized pieces and add. Dissolve the tomato paste in the water, halve the garlic bulbs and put everything in the roasting pan with the red wine and rosemary. Braise in the oven at 160°C for about 2 hours.
It is best to boil the potatoes a day in advance, peel them and store them in the refrigerator. Cut the chorizo into small cubes and the cooled potatoes into slices. Now roast the potato slices with butter and olive oil in a pan until crispy, then add the chorizo cubes. Season with sea salt and pepper, garnish with parsley.
Wash and dry the endive salad and cut into finger-thick strips. Core the pomegranate and place in a bowl with the lettuce strips.
For the dressing, pour vinegar, water, olive oil, sea salt, sugar and 1 pepper into a shaker and shake vigorously. Marinate the salad with the dressing before serving.
Preparation time:35 minutes
Waiting time:1.5 hours
Difficulty:medium
4 eggs
200 g flour
80 g butter 200 ml water
50 ml orange juice
1 teaspoon vermouth
2 pinches of salt
1 l vegetable oil, for frying
150 g nougat
200 ml cream
½ tsp salt
1 teaspoon cinnamon powder
2 mangoes
2 limes
50 g icing sugar
1 pinch of salt
Put 200 ml of water in a pan and bring to the boil together with the butter, salt and orange juice. Add the flour to the mixture and stir vigorously. Keep stirring the dough over a low heat until it comes off the edge of the pan and a thick dough is formed. Put the mixture in a bowl and let it cool. Gradually stir in the whole egg and vermouth with a wooden spoon until a creamy mixture is formed. Heat the vegetable oil in a pan to 160°C. Fit a piping bag with a star-shaped nozzle and fill the dough. Then pipe strips about 15 cm long and fry the churros until golden.
For the nougat-cinnamon sauce, melt the nougat with the cream in a pan over a low heat and season with cinnamon and fleur de sel.
For the mango-lime sauce, peel the mango and cut the flesh along the core. Puree this together with powdered sugar, salt, lime zest and juice in a blender.
Preparation time:25 minutes
Waiting time:25 minutes
Difficulty:medium
