Throughout this month of December at Directo al Paladar we will give you ideas for your Christmas menus so that you can comfortably plan family meals for these holidays. I propose to you today 11 quick and easy recipes for Christmas.
Nowadays it seems that we always lack time for everything, and prepare a special lunch or dinner for more guests than usual It is not an easy task to combine with work, the search for gifts and the social commitments that overwhelm us at this time of year. That is why I have chosen among the Christmas recipes published on Directo al Paladar some quick and easy ideas to make our guests lick their fingers without working too hard.
Puff pastry stuffed with sardine dip
We started preheating the oven to 180ºC. Then, placing the puff pastry on the work surface and, with a round pasta cutter, we cut circles. Beat the egg, paint the surface of the puff pastry circles with it and sprinkle them with the toasted sesame. We bake them until golden brown. We drain the sardines from the oil, which we can use for other preparations, and we remove the central spine. We crush them together with the cheese and put the cream obtained in a pastry bag with a narrow and ribbed nozzle. We open the puff pastry and fill them with the sardine dip
Link | Puff pastry stuffed with sardine dip
Ingredients: 100 g of very thin slices of duck ham, 1/2 mango, 100 g of goat cheese, 30 g of chopped walnuts and salt.
Elaboration: We start by lining it with the very finely sliced duck ham, an ice bucket or some silicone molds. The duck ham has to stand out of the mold so that later we can cover the filling. In a bowl, mix the goat cheese with the chopped walnuts and the mango, cut into very fine pieces. Salt if we consider it necessary, but with caution so as not to get a too salty result. Fill the molds with this mixture, pressing so that the chocolates are well filled. Cover using the duck ham sticking out. Freeze it for about thirty minutes to take shape.
Link | Salty bonbons
Goat cheese, apple and jerky appetizer
Ingredients: 100 g of creamy goat cheese, 1 apple, 1 large slice of finely cut jerky, 50 ml of cream, 1 teaspoon of extra virgin olive oil, 15 g of butter, salt and pepper.
Elaboration: We will start by peeling and chopping the apple into small squares. We put a frying pan on the fire with the butter and melt it, we sauté the apple for eight or ten minutes until we see it soft. We booked. Chop the jerky, and put the crumbled creamy goat cheese in a bowl. We heat the cream in the microwave or in a saucepan until it boils, we toss it over the cheese and we combine everything with a fork until a creamy cream is formed. Season with salt and pepper. We add the teaspoon of olive oil and mix everything well. We fill the base of the glasses with the cream cheese, add a layer of apple and another layer of jerky, we continue with another layer of cheese again and finish decorating with more apple and jerky. Refrigerate until serving time.
Link | Goat cheese, apple and jerky appetizer
Crispy red cabbage salad with persimmon and pomegranate
Ingredients: 500 g of red cabbage, 2 carrots, 1 large persimmon, 3 tablespoons of pomegranate seeds, 5 radishes, 3 tablespoons of extra virgin olive oil, 1 tablespoon of Sherry vinegar, 2 tablespoons of orange juice, 1 teaspoon of honey , 1/2 teaspoon Dijon mustard, black pepper and salt.
Elaboration: Wash and dry all vegetables well. Discard the ugliest leaves of the red cabbage and remove the thick part of the trunk. Cut into julienne strips and arrange in a salad bowl. Peel the carrots and cut the ends. Grate them with a fine grater and add to the red cabbage. Peel the persimmon and cut into small cubes. Remove the end of the radishes and cut into thin slices. Extract the seeds from the pomegranate. Mix everything together. Prepare the vinaigrette by beating the olive oil with the vinegar, the orange juice, the honey and the mustard in a bowl. Dress the salad and season to taste.
Link | Crispy red cabbage salad with persimmon and pomegranate
Light prawn and fruit salad
Ingredients: 2 large table oranges, 1 green apple, 1 large pineapple slice, 8 cherry tomatoes, 80 g of canned sweet corn, 12 prawn tails, 70 g of small sprout lettuce mix, salt and pepper For the dressing: 150 g of homemade mayonnaise, 1 tablespoon of brandy, the juice of ½ orange, 1 heaping tablespoon of ketchup
Elaboration: We will start by cooking the prawn tails for three minutes in a pot with a little salted water. We drain and reserve. Cut the oranges in half and carefully remove the meat by dicing it and leaving the entire peel as a container, draining the liquid for the pink sauce. In a salad bowl, mix the cut orange, pineapple, apple in small cubes, cherry tomatoes in quarters, corn and lettuce sprouts. Add the prawn tails and season with salt and pepper. For the dressing we mix the homemade mayonnaise with the brandy, the half orange juice and the ketchup, stir and add to the salad ingredients. We serve quickly.
Link | Light prawn and fruit salad
Salmon in puff pastry with cream of spinach
Ingredients: A sheet of puff pastry (can be frozen), 400 gr of Norwegian salmon in loin, 100 gr of spinach, 2 tablespoons of flour, 50 gr of butter, 1/2 liter of whole milk, salt and pepper. A beaten egg to glaze.
Elaboration: We start by chopping the spinach into very small pieces. In a frying pan, melt the butter and sauté the spinach a little until its volume is reduced by half. Add the flour and mix it with the spinach, stirring while it toasts a little. We are adding the whole milk very slowly while we stir. Little by little we make a thick bechamel that we let cool. Meanwhile, we prepare the fish, splitting the salmon loin into four ingots of 100 gr each. Cut the puff pastry into pieces of approximately 20 × 15 cm and place the salmon loin in the center. We cover it with the spinach bechamel and close the puff pastry package forming an ingot. We make a hole in the upper part to act as a fireplace and we varnish with beaten egg. Bake at 200º for about 15 minutes until the packages are golden brown.
Link | Salmon in puff pastry with cream of spinach
Hake in ham background with green asparagus al dente
Ingredients: 800 gr. of hake in loins, a bunch of green asparagus, 50 gr. of Serrano ham in very thin slices, 150 ml. of ham stock, a glass (100 ml.) of white wine, flour, salt, extra virgin olive oil.
Preparation: We salt the hake loins, flour them and remove the excess flour. We cut the asparagus leaving the buds at three centimeters and the rest finely chopped, eliminating the final part of the stem, as we can see in the photograph. We put a casserole on the fire with a drizzle of extra virgin olive oil, and lightly fry the loins on both sides. Add the cut asparagus to the casserole. Add the white wine and let the alcohol evaporate. We wet the fish with the ham broth and let it heat up, cooking for ten minutes at medium temperature and covered with a casserole. We put the ham slices in the microwave for a minute at maximum power to get them to fry and harden when cooling. If they come out too soft, we will introduce them another minute at half power. We let them cool, we chop them with a knife, and we reserve. We place each loin on a background of sauce, topping the fish with the asparagus and some flakes of ham.
Link | Hake in ham background with green asparagus al dente
Duck breast with pomegranate sauce
Ingredients: 1 duck breast, 1 pomegranate, 1 onion (or two small ones), salt, pepper and a little vinegar
Elaboration: We start by making some marks with the knife in the breast meat, diagonals that intersect to form diamonds. This is so it can swell without breaking. Then in a frying pan over medium high heat, brown the part of the fat for about five minutes. You do not have to add oil, since it will provide it when it melts. Once the base is golden brown, we turn it over and brown the top face for another five minutes over medium low heat. When it has browned, remove from the pan and reserve hot in the oven preheated to 100ºC. You can wrap it in aluminum foil. Now, in the same pan and with the same oil, brown the finely chopped onion. Then we add the shelled pomegranate and also a splash of vinegar. This time I have used a strawberry flavored one, but one from Modena will suffice. We let it evaporate a little, add the juice that the duck could have released in the oven and that’s it.
Link | Duck breast with pomegranate sauce
Sirloin Wellington in individual puff pastry
Ingredients: 8 wafers of empanadilla, 4 slices of pork tenderloin, 4 globs of foie, 4 teaspoons of poached onion, an egg yolk for varnishing
Elaboration: We begin by chopping the onion and poaching it over low heat in a pan with virgin olive oil, without the onion getting toasted. Once it is soft, we drain it over a colander and reserve it. We place the empanadilla wafers distributed on the counter and on each one we put a slice of Iberian pork tenderloin. Add a little salt to the raw sirloin and place a couple of teaspoons of poached onion on it, centering it on the sirloin piece. On the onion, we add a couple of globs of foie, you can use micuit or foie grass entier, depending on the budget. We cover the content with another patty wafer and then proceed to close it or refill it. You can use …