Healthy eating is not just about choosing which foods we are going to eat or banish from our plates, but also how to prepare them, as this will influence whether or not their properties are destroyed or if too many calories are added.
Anyone who is not interested in healthy eating has an iron among their kitchen utensils, because cooking in this way has great advantages. To begin with, food retains its almost intact nutritional properties, there is a minimum intake of additional fat, the food remains with an excellent natural flavor and can be seasoned to taste -spices, herbs, oils-. Less or even no oil is used and it is an easy way to prepare, which can be done by anyone, even those less experienced in the culinary arts. But, in addition, this preparation is the most indicated, often recommended by doctors, for people with digestive problems.
But not all irons are the same, the new iron Jata Meaning, designed and manufactured in Spain – more precisely in Tudela, Navarre – which meets national quality standards and contributes to our economy. It is also preferred by planchivores More demanding; because it has 2,500 W of power and a terrastone surface, with three non-stick layers where nothing sticks. Its patented “M” shaped resistance makes it unique, as it dissipates heat evenly and has a “super speed” system to tilt the iron, facilitating the collection of fats and oils; as well as cool-to-the-touch handles. And, as if that were not enough, it is very easy to clean.
Thanks to this plancha, sumptuous Christmas lunches and dinners can become menus healthy and more digestive. It’s just a matter of strategy, having a Jata Senses and following some of the recipes we’ve discovered for you. The important thing is the party, not the calories!
Grilled turkey fillet with honey and mustard sauce
- 300 grams of turkey fillet.
- 1 plain unsweetened yogurt.
- 3 tablespoons of honey.
- 3 tablespoons of Dijon mustard.
- 3 tablespoons of vinegar.
Cook the turkey on the griddle, over medium heat, until browned.
For the sauce, mix the yogurt in a bowl with the honey, Dijon mustard, vinegar and a pinch of salt. You can heat the honey a little, in a bain-marie, if it is a little solid.
The sirloin is served with the hot sauce, or it can come separately so that diners can serve themselves to their liking. A good accompaniment can be mashed potatoes or a sweet potato.
Grilled turkey with mushrooms and cheese sauce
- 600 grams of turkey breast.
- 200 grams of Philadelphia type cheese.
- 1 onion.
- Half a glass of Brandy.
- 250ml. of chicken broth.
- Salt and olive oil.
Cut the breast into fillets and grill them, seasoning them at the end. In a skillet, sauté a chopped onion over medium heat until very tender. add the Brandy and let reduce for a few minutes so that the alcohol evaporates. Add the cheese and stir to dissolve with the onion. Add the chicken broth and leave it over medium heat for a few minutes, until it begins to boil. Add the turkey fillets, lower the heat and leave everything together for ten minutes.
Turkey Skewers with Vegetables and Pineapple
- 1 large turkey breast.
- Natural pineapple.
- 1 red pepper.
- 1 green pepper.
- 1 onion.
- Tomatoes cherry.
- Olive oil.
- Herbs or spices to taste and salt.
- Yoghurt or mustard sauce to accompany.
Cut the turkey breast into medium sized cubes. Put them in a container and marinate them to taste with different herbs or spices such as: oregano, basil, cumin, rosemary, thyme, paprika and salt. Leave to rest for an hour for the meat to take on all the flavors. Meanwhile, prepare the vegetables. Cut the peppers and onions into square pieces of the same size. Do the same with the pineapple. wash the tomatoes cherry and reserve them.
To prepare the skewers, thread the pieces of turkey with the vegetables and the pineapple.
Heat the griddle well, add a drizzle of oil and place the skewers until done, turning them over so they are cooked on all sides.
For vegetarians or as a garnish: grilled fennel with figs
- 1 fennel bulb
- 2 ripe or dried figs
- Olive oil
- The juice of half a lime
Cut the fennel in half and then into thin slices, after removing the hard part. Heat the griddle, add a drizzle of oil and when cooked, add the fennel pieces and flip until golden brown. Take them out and decorate them with the figs cut into quarters. Season with the mixture of 2 tablespoons of olive oil and one of lime juice and season with salt and pepper.