If there is anything more associated with New Year’s Eve than a cotillion, brothers-in-law talking about politics and football, new resolutions that are never fulfilled or Cristina Pedroche’s dress, it is, without a doubt, the traditional and lavish dinner. that all us Spaniards eat to say goodbye to the year and welcome the new one with a full belly, which is always convenient. The El Comidista team, knowing this, has put together ten delicious and easy recipes for appetizers, main courses and desserts, all designed to make the last table of the year a success without getting too complicated.
SHRIMP BITES WITH CILANTER SAMBAL
A starter for your Christmas meals that doesn’t make it soggy, based on prawns with an aromatic Thai flavored sauce. It is prepared in a few minutes and has a more than reasonable cost.
PORK AND SHRIMP SHAO MAI
A Chinese snack that we can easily prepare at home, it closes without fancy things and accepts all kinds of fillings, cooking and dressings.
CHEESE AND CARAMELIZED ONION CROQUETTES
We take advantage of the effective combination of goat cheese and caramelized onion in one of the most characteristic preparations of our traditional gastronomy: croquettes, to which we give an oriental touch.
PISTACHIO AND ROYAL GREMOLATA BOATS
Seafood, a grill and a good lemon and oil based sauce: if this combination already sounds good to you, add the aromatic touch of basil and some pistachios. Here, summer made an appetizer.
RAW GRATIN KNIVES WITH MAYONNAISE
Seafood au gratin with mayonnaise or hollandaise sauce is a real treat: the only trick to making it perfect and not drying out is to cook it very briefly before putting it through the oven or the toaster oven.
SALMON WELLINGTON WITH SPINACH IN CREAM
Sirloin Wellington was popular a few decades ago and was left on many tables for Christmas. In this recipe we give it a twist and, instead of meat, we use creamed salmon and spinach.
LAMB BUDDY WITH GARLIC, PAPRICA AND HERBS
If you think that large pieces of lamb can only be roasted over a very low heat, this technique of roasting all the chestnuts may sound strange to you, but with it you get a tender and very juicy meat.
BREEZE GREEN PEPPER
Another recipe that needs our support. Pepper Sauce, a former restaurant diva with ambitions, still has a lot to say and feed. Try it and spread it until you have no bread left.
APPLE AND GINGER CROSSTATA
The secret of this cake of Italian origin lies in the “pasta frolla”, a dough pastry that should be juicy and not too crunchy. For the filling, apricot jam and red apples.
CAKE WITH MANDARIN GLASS
Pastries and citrus fruits go very well. You don’t get on so well with her? Prove you can with this mandarin icing sponge cake.