5 easy recipes for a successful Christmas Eve


  • We offer you dishes with which to surprise your friends and family this holiday season

Less than 24 hours from New Year’s Eve dinner, your plans may have gone wrong and you find yourself in the middle of a desert of ideas for preparing the menu. If you need suggestions for preparing delicious dishes that will leave your friends and family amazed on Christmas Eve, we suggest you five easy recipes with which you will succeed.

Hake and seafood tart

Ingredients

  • 400g clean, grated hake

  • 8 cooked and peeled prawns

  • 3 eggs

  • 200 ml liquid cream

  • 200ml milk

  • 200ml tomato sauce

  • 4 sprigs of chopped parsley

  • pink sauce

  • Cognac

  • Lemon juice

  • Pepper

  • salt

Elaboration

  1. Beat the eggs in a bowl with the cream and milk. Add the tomato sauce and hake, and stir. Add a tablespoon of parsley.

  2. Divide this preparation into four individual molds and bake in a bain-marie for 30 minutes with the oven preheated to 180º C. Leave to cool and set aside in the refrigerator for 2 hours.

  3. Add a dash of cognac to the rosée sauce, a few drops of lemon juice, salt and pepper. Mix until you get a smooth sauce.

  4. Unmold the patties and scatter the prawns over them. Decorate with parsley and serve with the sauce.

langoustine skewers

Ingredients

  • 24 small langoustines, washed and shelled

  • 1 small zucchini, very thinly sliced ​​lengthways

  • 1 chopped cooked beet

  • 2 tablespoons of mustard

  • salt

Elaboration

  1. Roll the langoustine tails around the courgette strips. Thread them onto bamboo skewers. Divide the mayonnaise into three equal parts and put it in bowls.

  2. Beat the beetroot until obtaining a homogeneous purée; add it to one of the sauces and stir until fully incorporated.

  3. Add mustard to another of them and mix well. Cover the bowls with transparent film and reserve the three sauces in the refrigerator until ready to use.

  4. Grease a non-stick griddle, put it on the heat and, when very hot, grill the skewers until nicely browned on both sides.

  5. Season and serve immediately.

Duck ham and fruit salad

Ingredients

  • 80g duck ham

  • 100g mixed lettuce

  • 1 mango diced

  • 1 peeled pomegranate

  • 1 pear diced

  • half lemon

  • 6 roasted and finely chopped cashews

  • 1 teaspoon of mustard

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon agave syrup or honey

  • salt

Elaboration

  1. Mix the fruits and sprinkle them with a few drops of lemon juice.

  2. Mix the cashews in a bowl with the mustard, syrup or honey, vinegar and oil.

  3. Wash the lettuce and drain it. Season it and mix it with the chopped fruit.

  4. Divide the salad among 4 bowls and add 3 thin slices of duck ham to each. Serve with dressing in a separate bowl.

gnocchi broth

Ingredients

  • 200g beef bones

  • Half chicken

  • 2 egg whites

  • 1 peeled turnip

  • 2 leeks

  • 3 peeled carrots

  • 1 ripe tomato

  • 2 stalks of celery

  • 1 peeled onion

  • 3 black peppercorns

  • 1 bay leaf

  • 1 clove

  • salt

For garnish

  • 200g potato gnocchi

  • 100g cooked chickpeas

  • 1 chopped turnip

  • 1 chopped carrot

  • ½ chopped onion

Elaboration

  1. Place the washed, peeled and chopped chicken, bones and vegetables in a large pot.

  2. Cover with 3 liters of water and add the bay leaf, cloves, pepper and whites.

  3. Bring to a boil and skim whenever necessary to remove impurities.

  4. Lower the heat and cook for about 2 hours. Then strain the broth.

  5. Cook the vegetables for the garnish in the broth for 10 minutes.

  6. Rinse and drain the chickpeas from the preservative liquid, add them to the broth with the gnocchi and cook for a few more minutes.

  7. Unmold, divide on plates and serve immediately, hot.

Timbale of prawn salad

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Ingredients

  • 50 g boiled potatoes, diced

  • 250 g cooked carrots, diced

  • 200 g canned tuna

  • 3 boiled eggs

  • 150g cooked prawns

  • 75 g olives stuffed with anchovies

  • 40 g pickled gherkins

  • 20g of capers

  • 4 tablespoons mayonnaise

  • chive

Elaboration

  1. Drain the tuna and mix it with the carrots, drain the olives, capers and pickles, and add them to the salad.

  2. Peel and chop the eggs, shell the prawns.

  3. Mix all the salad ingredients and fill 4 plating circles with a base of mashed potatoes, a layer of salad and another layer of potato.

  4. Finish the timbales with a little mayonnaise, the peeled prawns and a sprig of chives.

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