Beef, free-range chicken, lamb… the large meats are a classic that every Christmas come back to our tables to offer us delicious family moments.

3 MasterChef Celebrity Fish Recipes to Succeed This Christmas (Carmina Barrios, Juanma Castaño and Julian Iantzi)

Related article

3 MasterChef Celebrity Fish Recipes to Succeed This Christmas (Carmina Barrios, Juanma Castaño and Julian Iantzi)

in the edition of Celebrity Master Chef 7 (2022)which delivers today and tomorrow its final –Patricia Conde, María Escoté, Lorena Castell and Manu Baqueiro are the 4 finalists who will fight in the kitchens for the coveted prize – has left us with many dishes perfect for the holidays, and among them we highlight these three for their flavor and for their ease of cooking in a home kitchen.

MasterChef Celebrity's Best Christmas Appetizer Recipes (Juanma Castaño, David Bustamante and Tamara Falcó)

Related article

MasterChef Celebrity’s Best Christmas Appetizer Recipes (Juanma Castaño, David Bustamante and Tamara Falcó)

1. Sirloin Wellington

Celebrity MasterChef Sirloin Wellington 7
AND P

Wellington net

for 4 people

Ingredients

  • 800 grams of beef tenderloin in one piece
  • 200 grams of mushrooms
  • 200 grams of onion
  • 200 grams of green asparagus
  • 100 grams of serrano ham or bacon
  • 3 slices of serrano ham or bacon
  • 1 rectangular puff pastry
  • 1 egg
  • 2 potatoes
  • Salt
  • Pepper
  • Mustard

Step by step

  1. Prepare the sirloin

    Season the sirloin with salt and pepper and mark it in a pan with a little hot oil, to seal the meat on the outside and keep all its juices inside. Sear it for about 10 minutes, turning it over so it seals on all sides.

  2. Make a duxelle with the onion and mushrooms

    Peel the onions and chop them finely. Clean the mushrooms and chop them too. Fry the two ingredients together in a pan with a little oil. Remove from the pan, let drain in a colander and set aside.

  3. Unroll the puff pastry

    Spread the sheet of puff pastry on the work surface and cut a strip one finger thick to decorate the wellington at the end.

  4. Shaping the Wellington

    Cover the sheet of puff pastry with the ham or slightly streaked bacon bits. Place the sirloin on top and cover it with the mushroom and onion duxelle. Wrap the meat in the puff pastry and transfer the wellington to a baking sheet, seam side down. Tuck in the ends for proper cooking.

  5. decorate and bake

    Make a grid with the strip of puff pastry that you have reserved, to decorate the Wellington. Bake at 220º for 25 minutes. If you see the surface of the wellington browning too much during cooking, cover it with baking paper.

  6. fry the potatoes

    Peel and wash the potatoes. Cut them into sticks of the same size and fry them in abundant hot oil, until golden brown.

  7. It serves

    Divide the potatoes between plates, stacking them as seen in the picture, and serve a portion of sirloin for each dinner.

2. Chicken stuffed with mushrooms with pumpkin cream and ginger

Stuffed Chicken Patricia Conde Celebrity MasterChef 7
AND P

Chicken stuffed with mushrooms by Patricia Conde

for 4 people

Ingredients

  • 3 free-range chicken thighs
  • Tender or sprouted shoots to garnish
    For the fodder:
  • 100 grams of mushrooms
  • 50 grams of shiitake mushrooms
  • 1 spring onion
  • sprockets
  • 1 glass of wine
    For the curry sauce:
  • 100 milliliters of soy sauce
  • 1 tbsp curry powder
  • 70 milliliters of Mirin
  • 70 milliliters of sake
  • 75 grams of sugar
  • Ginger
    For the pumpkin cream:
  • 1/2 pumpkin
  • 1 tablespoon grated fresh ginger
  • 75 milliliters of vegetable broth
  • Olive oil
  • Rosemary
  • Laurel

Step by step

  1. prepare the chicken

    Bone the chicken thighs (or ask your trusted butcher to do it for you). Also remove any grease they may have.

  2. cook the stuffing

    Peel the onion and clean the mushrooms. Chop them finely. Also chop the pine nuts. Brown the onion in a pan with a little oil and, when soft, add the mushrooms. Stir a little, add the wine and wait for the alcohol to evaporate. Remove the garnish from the heat.

  3. stuff the chicken

    Spread the chicken thighs and spread the filling in the center. Roll them up, tie them with kitchen twine so they don’t fall apart, and score them in a pan.

  4. Bake the rolls

    Put the chicken rolls on the baking sheet and roast them for a few minutes.

  5. Prepare the curry sauce

    Put all the ingredients in a saucepan and heat over high heat until the sugar dissolves. Stir for about 2-3 minutes, then strain and set aside.

  6. Make the pumpkin cream

    Peel and slice the pumpkin. Brown it in a pan with a little olive oil, with the thyme and the bay leaf, over low heat for about 10 minutes. Remove the herbs and add the ginger. Leave to cook for another 5 minutes then mix with the blender.

  7. plate and serve

    Cut the rolls into thick slices and serve them on the pumpkin cream base. Top them with a few tender sprouts or sprouts and drizzle with the curry sauce.

3. Cheeks with red wine

Red Wine Cheeks by Fernando Andina (MasterChef Celebrity 7)
AND P

Fernando Andina Red Wine Cheeks

for 4 people

Ingredients

  • 4 pork cheeks
  • 1 glass of red wine
  • Wheat flour
  • Salt
  • Pepper
  • Olive oil
    For the accompaniment:
  • 3 carrots
  • 8 shallots
  • 1 clove of garlic
  • 1/2 glass of red wine
  • Rosemary
  • Laurel

Step by step

  1. Mark the cheeks

    Season the cheeks with salt and pepper then dredge them in the flour. Put some oil in an express pot and seal the cheeks on all sides. reserve them.

  2. prepare the vegetables

    Peel the carrots and garlic, as well as the shallots. Dice the carrots (make 3-4 pieces of each) and leave the shallots whole. Fry them, with the garlic, in a pan with a little oil. Add a little rosemary and bay leaf, drizzle them with red wine and turn up the heat. Wait until the alcohol has evaporated.

  3. Cook the cheeks.

    Pour the wine into the pressure cooker, along with the oil and juice from the cheek marking, and wait for the alcohol to evaporate. Add the cheeks, cover the pot and cook for 25 minutes (after the pot whistles).

  4. Reduce the sauce

    When you can open the pressure cooker, remove the meat and let the sauce reduce over low heat.

  5. plate and serve

    Serve the cheeks drizzled with sauce and accompanied by poached vegetables.

And if you want to prepare a 100% MasterChef Christmas menu, don’t miss these desserts:

The Best MasterChef Celebrity Dessert Recipes for Christmas

Related article

The Best MasterChef Celebrity Dessert Recipes for Christmas