Jacqueline Fanchini (Reporter)
If chestnuts roasting on an open fire do it for you, check out our yummy yuletide tips to add a double measure of Spanish seasonal cheer to your Christmas chow-down.
Citrus-cured salmon gravlax with mustard (From Cocomo, Estepona)
1 side fresh salmon
1 lemon, zest only
1 orange, zest only
1 tbsp coarse grain mustard
300g sea salt
100g caster sugar
10g coriander seeds
10g white peppercorns
Fresh dill
Take one side of salmon with all bones are removed – you can ask your fishmonger to do this for you. On the scale side of the fish, cut away pieces of the skin showing the pink flesh. This allows the cure mix to penetrate evenly.
Using a pestle and mortar, crush the coriander seeds and white peppercorns, this allows the oils to soak into the salt and sugar making it more fragrant.
Mix the sugar, salt, pepper, coriander and all the zest together. Spread evenly over the whole salmon. Then wrap the fish in cling film and place in the fridge for at least 24 hours.
After 24 hours remove from the fridge and scrape off the salt mix, rinse off the marinade, dry with kitchen towel and place on a clean chopping board.
Spread the mustard evenly onto the salmon. Now chop the fresh dill finely and sprinkle on top of the mustard and press this into the salmon.
Leave to set for 20 minutes in your fridge and then thinly slice onto a plate, garnish with lemon and serve.
Leave in the fridge for an hour or until ready to carve.
Prawns with salsa rosa
700g raw large prawns
1 litre water to boil
3/4 cup mayonnaise
1 tbsp brandy
3-4 drops of Tabasco sauce
1 tbsp lemon juice
Heat the water in a pan with salt until it boils.
Then add the prawns and allow them to cook until they turn pink. Remove immediately and drain.
Chill them in refrigerator for at least 2 hours.
Meanwhile mix the remaining ingredients for the salsa rosa with a fork or whisk until smooth and creamy.
When ready to serve, arrange prawns on a large platter and dollop the sauce over.
Almendrados (flourless almond cookies)
235ml whole blanched almonds
150ml sugar
4 teaspoons grated lemon rind
dash of salt
1 large egg
cooking spray
1 teaspoon cinnamon
24 whole blanched almonds
Preheat oven to 350 degrees.
Place 235ml of almonds in a food processor; blitz until finely ground. Add sugar, lemon rind, salt and egg. Pulse 10 times or until dough forms a ball.
Shape dough into 24 balls, about 1 tablespoon each. Place an inch apart on baking sheets coated with cooking spray. Sprinkle evenly with cinnamon. Gently press one whole almond into the center of each dough ball.
Bake at 350 degrees for 16 minutes or until edges are golden brown. Cool 5 minutes on pans. Remove from pans and cool on racks.
Champinones al ajillo (Garlic mushrooms)
2 tablespoons olive oil
230gr mushrooms
6 garlic cloves, minced
3 tablespoons dry sherry
2 tablespoons lemon juice
½ teaspoon dried red chilli, seeded and crumbled
¼ teaspoon paprika
Salt and pepper to taste
2 tablespoons chopped parsley
Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.
Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, salt and pepper.
Cook for about 5 minutes or until the garlic and mushrooms have softened.
Remove from the heat, sprinkle with chopped parsley, and serve with fresh crusty bread.
WHY not wash down our delicious recipes with this delicious – and affordable – Spanish wine selection…
Lagarejo Rosado 2012 (Ronda, Sierras de Malaga) €9
This fine Rose is fresh and aromatic with a strawberry and raspberry aroma which is very pleasant on the palette. Makes for a fantastic aperitif and goes well with salads and seafood.
Marques de Riscal, Rueda Verdejo 2013 (Elciego, Alava) €6,50
A mixture of tropical fruit with hints of fennel and fresh grass, giving it a slightly bitter finish but an all-round syrupy refreshing flavour. Good with seafood, cold meats and chicken.
Pata Negra, Gran Reserva, 2006 (Valdepenas, Ciudad Real) €3
This award-winning perfectly balanced wine costs a fortune abroad but peanuts here. Aged for several years, it has a long-lasting aftertaste. Delicious with red meat and blue cheese.
