Go out of your way and impress this Christmas with a modern cooking menu, but easily reproducible at home.
We offer you two options: one Comfort Menuwith starter and main course at 20 euros per guest, and a Luxury menu If you can go all out and invest 50 euros per head. This time it helps us Carlos Pascal, director and founder of Kitchen Clubcooking school and events in Madrid. Here are their proposals:
Modern kitchen comfort menu, for 20 euros
Of incoming, Carlos prepares us salmon with avocado and passion fruit.
Ingredients:
- 1 lingot of smoked salmon of approximately 200 grams
- 1 lawyer
- 1 fresh red pepper
- 3 radishes
- 3 tablespoons of kikos
- Tender buds/flower petals.
Gaspacuelo:
- 150g of passion fruit juice or passion fruit
- 1 yellow pepper
- 2 tablespoons of yellow pepper.
- 100 ml fish stock
- 60 ml lime juice
- 100 ml of mild olive oil
- Salt
Elaboration: We will start by making a gazpacuelo with passion fruit pulp, yellow chili pepper, smoked salmon trimmings to give it thickness and a drizzle of olive oil. This will be the base of the dish. On top, we will place the smoked salmon lingots next to the avocado, and we will garnish with the radish, kikos, chili pepper and a tender sprout.
As majorwe develop duck with oranges and creamed spinach.
Ingredients:
- 4 units of duck confit
- 60 gr. corn flour
- 1 liter. sunflower oil
- 1 kg of oranges
- a bag of spinach
- 400g. whole milk
- 40 gr. flour
- Cream
- 40 gr. butter
- 60 gr. parmesan cheese
- A touch of good
- 3 tablespoons of sugar, nutmeg, salt and pepper.
Elaboration:cWe encourage the duck confit in its vacuum bag in water, for 20 minutes. We take it out, wrap it in flour or cornstarch and fry it. To make the creamed spinach, blanch the spinach in boiling water then stop the cooking by putting it in ice. And we will grind them in a béchamel to which we will add grated parmesan. The last step on the stove will be to reduce the orange juice, fine and sugar in a saucepan. We will mount the duck on the creamed spinach, and we will water it with the orange reduction.
Luxury modern cuisine menu, for 50 euros
Carlos offers us lobster seasoned with cockles as incoming.
Ingredients:
- 4 lobster tails
- 3 units of star anise
- 1 slice of lemon
- As good a box of cockles as we can afford
- 1 chives
- Fennel
- Half red, yellow and green bell pepper
- 100ml. olive oil
- 1 tablespoon of peppercorns, a bay leaf, 2 tablespoons of soy sauce, 8 tablespoons of cider vinegar, the zest of a lime and half a tangerine and salt.
Elaboration: We insert the lobster tail on a toothpick, so that it does not shrink. And we steam it for 15 minutes, with water flavored with pepper, star anise and lemon slices. When we take it out, we peel it and cut the tail. And we reserve the adornments for the salpicón. We chop the fennel, chives, red, green and yellow pepper, and add extra virgin olive oil, lime, orange or tangerine zest, a teaspoon of soy sauce, cider, salt, lots of pepper, and fry it for a little. Let it rest, then add the cockles and their juice. These vegetables will be the base on which we will place the lobster tail, which we can decorate with tender shoots.
As majorprepares us a old beef sirloin with chestnut cream, pumpkin, red wine and parmesan.
Ingredients
- 800 grams of old cow sirloin
- 1 clove of garlic, dill or rosemary
- Broccoli, carrot, beetroot, red onion for sautéing
- 1 pot of chestnut cream
- 400 gr. pumpkin
- vegetable broth
- 100ml. of cream
- Anise
- 40 gr. butter
- 60 gr. parmesan cheese
For the red wine reduction:
- 500 ml of red wine
- 2 units of star anise
- Peppercorns, 2 cloves, 2 tablespoons sugar, salt
- 1 slice of orange
- 80 gr. blueberries
Elaboration: we cut two thick pieces of meat and prepare them in iron for about 5 minutes. Then we throw butter and we put it in oven to taste. If you like it rare, 5 minutes will be enough. We will also need the oven to roast the pumpkin for 45 minutes with pepper and salt. We take it out, crush it and add a little vegetable broth, salt and pepper to finish the pumpkin cream. The next development will be a red wine reductioncranberries, with a slice of orange, anise, black peppercorns and sugar. In a separate saucepan, put the chestnut creamcream and pepper.
And finally, we prepare a vegetable garden by cutting a few pieces of our choice. For example broccoli, red onion, carrot and potatoand we will mark them on the iron. To assemble the dish, we will use the chestnut cream as a base. On this one, the beef fillet. We water it with red wine and blueberriesand next to it we place the pumpkin cream and the vegetable garden. To garnish it with crunchy parmesan, simply grate the parmesan into a pan so that it melts into a biscuit shape.
New recipes every week
These are the first two menus in a series that we will offer in the coming weeks. Until at the end of the meal on January 1st we say “enough!” », we will continue to offer you packages at 20 and 50 euros per guest. With the help of great chefs from prestigious specialized restaurants, we will learn to prepare starters and main courses of traditional and exotic cuisine, menus for lovers of Iberian cuisine, but also for families in which various intolerances are felt at the table, or who wish to focus on a menu suitable for vegans.
And all menus will comply with the nutritionist’s recommendations. Pablo Ojedawith a great contribution from protein and a serving of vegetables which bring fiber and satiety to these holidays. Without forgetting legumes or frozen foods. Allies for our pocket and our health also at Christmas.
