3 RECIPES FOR A TRULY DELICIOUS CHRISTMAS
At Christmas time our thoughts inevitably turn to recipes and dishes that will cause a culinary sensation for the holiday season. Some families prefer to play it safe; sticking to the same menu year after year… But why repeat the same thing when adding an innovative twist to our dishes for a surprise factor, discovering delicious new flavours and combinations?
We’ve come up with ideas for a starter, main course and dessert with three recipes guaranteed to surprise and delight the guests that gather round your table this Christmas.
- Asparagus and ginger cream
- Confit roast suckling pig with hazelnut dust and orange sauce
- Chocolate and pear duo
ASPARAGUS AND GINGER CREAM
An asparagus and ginger cream is the perfect starter to whet your appetite. A light dish suitable for vegetarians.
INGREDIENTS (SERVES FOUR):
- 2 bunches green asparagus
- 1 bunch leeks
- 15 g fresh ginger
- 100 ml fresh cream
- Mild olive oil
- Vegetable stock
For the vegetable stock:
- 1 kg carrots
- 1 cabbage
- 1 bunch leeks
- 2 onions
- 200 g celery
- 1 courgette
- Mineral water
- Make the stock by washing the vegetables. Next, peel the carrots and cut all the vegetables into large pieces. Place the vegetables in a tall pan, cover with water and bring to the boil. Leave to simmer until the liquid is reduced, strain and put to one side. The stock will be used to complete the asparagus cream.
- To make the asparagus cream, pour the olive oil into a pan. Heat gently and then start to lightly fry the vegetables.
- Add the white part of the leeks and fry lightly for a few minutes.
- Chop the asparagus and add to the mixture. Then pour in the vegetable stock you prepared earlier.
- Leave to simmer for 25 minutes on a low heat before adding the cream and grated fresh ginger. Then simmer for a further 10 minutes.
- Blend the mixture and season to taste with salt and pepper.
CONFIT ROAST SUCKLING PIG WITH HAZELNUT DUST AND ORANGE SAUCE
A very popular Christmas dish, particularly on the islands of Majorca and Ibiza. This recipe for confit roast suckling pig includes a unique twist, adding the delicious flavours of hazelnuts and an orange sauce.
INGREDIENTS (SERVES FOUR)
- One 3 kg suckling pig
- 500 g hazelnuts
- Olive oil
- 50 g sugar
- 3 oranges
- Vegetable stock (the stock prepared in the previous recipe is ideal)
- Sherry vinegar
- Mineral water
- Oregano, thyme, black pepper and salt
- Cover the suckling pig in oil and caramelise in the oven at a low temperature (90ºC) for 12 hours.
- After 12 hours, take the suckling pig out of the oil and separate the meat from the bones, taking care not to break the skin, which can be used later on.
- Once the meat has been pulled, line a tin with greaseproof paper, shape the pulled meat and cover the top with the skin.
- Cover with greaseproof paper and place something heavy on top such as a carton of milk to press the meat. Chill for 24 hours.
- Next prepare the hazelnut dust. Roast the hazelnuts without their skins and then grind. Put to one side for use later on.
- The next stage is to prepare the orange sauce. First, peel the oranges and use the pulp to make a juice. Remove the white pith from the skins, julienne and scald 3 times in boiling water to remove the bitter taste. Put to one side for the final stage.
- Make a caramel sauce from water and sugar and add a little sherry vinegar to slightly unglaze the caramel, and reduce until practically dry. The next stage is to flambé the mixture with cognac, add the orange juice and allow it to reduce. Add the vegetable stock you made earlier and cook for 45 minutes on a low heat. Thicken with a little cornflour, add the previously prepared orange skins and cook for a further 5 minutes on a low heat.
- It is now time to remove the pressed suckling pig from the mould and cut as required. Sear the meat on the grill or in a non-stick frying pan, with the suckling pig skin facing downwards to make it crispy. Once this stage is complete, place the suckling pig on a tray and heat in the oven (with the skin facing upwards).
- Arrange on the plates and sprinkle with the hazelnut dust.
Photo by hogarmania.com
CHOCOLATE AND PEAR DUO
Para asegurarte el éxito de la cena no dudes en apostar por la presencia del chocolate en el poste. ¿A qué paladar no le gusta el chocolate? Qué mejor que un dúo de chocolate combinado con el toque fresco de la pera.
Te presentamos cómo triunfar con tu postre navideño:
INGREDIENTES PARA 4 PERSONAS
For the sponge cake:
- 2 eggs
- 80 g sugar
- 130 g cream
- 130 g self-raising flour
- 3 tablespoons of pure cacao powder
- 1 pinch of salt
- 1/2 packet of baking powder
- Butter to grease the tin
For the pear sauce:
- 2 Conference pears
- 100 g butter
- 100 ml brandy
- Beat the eggs and sugar together to form a soft mixture.
- Add the cream, flour, cacao, salt and baking powder and beat until all the ingredients form a smooth, lump-free mixture.
- Pour the mixture into a greased tin and bake for around 20 minutes in a preheated oven at 180ºC.
- Use a toothpick to check that the sponge cake is properly cooked. Remove from the oven and leave to cool.
- Cut the sponge cake into spheres.
- The next stage is to make the pear sauce. Peel the pears and cut into very small pieces.
- Place the butter in a frying pan and allow to melt, making sure that it does not change colour. Add the pieces of pear and cook until tender.
- Add the brandy and reduce the sauce.
- Present the dish by placing the spheres on a plate and cover with the sauce..
But if you don’t fancy spending hours in the kitchen, making a mess and having to clear up afterwards, at our THB Los Molinos**** hotel on Ibiza and the THB Felip**** on Majorca you can enjoy these and a host of other mouth-watering dishes served at our New Year’s Eve gala dinner or the Christmas Eve and Christmas dinners on Majorca, created to delight even the most refined gourme
You may also be interested in: ONE DAY IN IBIZA