The 10 typical dishes to do at Christmas

The 10 typical dishes to do at Christmas

 The 10 typical dishes to do at Christmas

We do not find it in one of the most magical and happy times of the year. Here, thousands of families gather for lunch and dinner to celebrate the arrival of Christmas. If you don't know what dishes to make for the different Christmas meals, keep reading this fabulous list.

1. Roast lamb or lamb

In many cases, the custom of roasting lamb comes historically from the Gastronomy of al-Andalus, where it was very popular. The air roasting technique generally has two stages. In the first one, it is heated and when it reaches a "point", in the second, it is spread with butter and it has just been roasted.

The suckling lamb is a lamb that has not yet stopped being suckled. These dishes are roasted in a clay pot or a wood oven, becoming an exquisite dish and highly appreciated throughout Spain. Another option is the famous suckling pig. It is cooked with the same procedure that we have said before.

2. Salted loin with chestnut

This dishes a quick and easy dish to make for Christmas meals. Coarse or smoked salt will not give it an excessively salty flavor, since its function is to protect the meat so that it is cooked without drying out This salted tenderloin goes well with just mashed potato, a vegetable sauce, or some baked or steamed vegetables. At Christmas, you have to be practical and only prepare what works for you and what your guests like. The cooking factor is very important, it is recommended to use a special food thermometer. A very acceptable temperature for good cooking is when the meat is punctured at 60º. You can invent your crust: orange or lime zest, spices or nothing: just coarse salt and that's enough.

3. Roast

Culinary preparation of meats and sausages traditional in Castilian cuisine. It is a cooking technique by which food (general cuts of meat) are exposed to the heat of fire or embers so that they cook slowly. Some Castilian provinces are very popular for roast suckling lamb. It is also popular in cities like Madrid where these dishes servedareserved in some of the ovens of its so famous inns.

4. Baked sea bream

One of the most typical fish dishes at Christmas is the baked sea bream. Despite being a very simple recipe, its price can be very high. The white sea bream is the perfect option, and it is also known as aligned or Pancho. This is from the Cantabrian Sea and has a very powerful flavor. The price of the white bream is much more affordable than that of the red bream. Preparation will not take long. Make three slightly inclined cross cuts on one of its sides, and insert half a lemon slice into each of them. Add potato slices and half an onion cut in julienne. Water is added without covering the potatoes and a drizzle of olive oil. After this, the sea breams are placed, and we bake them at 190º for 45 minutes. When they take 30 minutes, we can place a layer made of breadcrumbs, paprika, and a clove of garlic on the fish. After the next 15 minutes, the dish is ready to be enjoyed. It is very important to be careful with the thorns of this one since they are treacherous. This is undoubtedly an excellent recipe to serve as a main dish.

5. Stuffed turkey

The stuffed turkey is another of the star dishes of Christmas, and there are many ways to prepare it. This is a delicious meat and thanks to its size, it allows that with just a turkey in the oven and a good filling of vegetables, a good number of dishes can be served turkey can be purchased both frozen and fresh, but fresh is always recommended. Also, if you are a newcomer, ask the butcher to debone your turkey. After making the filling with the ingredients you have chosen, it is time to sew the turkey skin so that it maintains its shape after cooking. It is important that during the two hours that it has to be in the oven, every 15 or 20 minutes we water it with the juice itself that is releasing without a doubt, this will be a sure hit at your Christmas dinners.

6. Christmas cannelloni

December 26, is the day of San Esteban, and in homes, there is a dish that does not fail on the table: the cannelloni of San Esteban. This dish is very traditional in Catalonia, and it is prepared as a way to make use of the leftover meat leftover from Christmas Even. It is a dish deeply rooted in Catalan culture, with or without meat scraps, it is usually present on Christmas tables in most houses. The way to cook this meat, combining it with pork liver pate, makes this dish one of my favorites in terms of cannelloni. The best thing about this recipe is that you can prepare it up to a day in advance and leave it in the refrigerator well wrapped until dinner, at which point we would put it in the oven and give it the final touch.

7. Octopus

It is a traditional Galician dish and is basic in its gastronomy. Although its consumption has already become widespread throughout Spain. The dish is recurrent both as a first course, as a cover, or as a portion. It consists of an octopus cleaned from its entrails and cooked whole to soften its meat. Some prefer to freeze it or hit it against a surface for the same purpose. As a general rule, the octopus is cooked three times, that is, it is placed in boiling water for a few seconds and removed three times. This technique is called "scaring" and it helps the octopus retain its skin once cooked.

8. appetizer.

This dish works great as an appetizer. It is made up of a simple and classic recipe, which each family prepares in the same way but with its special touch. When buying clams, we will find them of many prices and qualities. Therefore, each one will buy the ones that best suit their situation. The clams are soaked for at least 2 hours so that the clams release the sand. Also, it is important to change the water every half hour. After this, we steam them so that they open. On the other hand, we are making the sauce, to later join it with the clams. After this, we transfer the clams a la marinara to a clay pot, where we serve them after sprinkling them with chopped parsley. As perfect companions, we find a good white wine and some bread for the dipping.

9. Seafood bisque

This is one of the dishes that should not be missing in a Christmas menu, an entree that will thank both the stomach and the body. A bisque is more of a seafood cream, typical of French cuisine, which you have surely tried a thousand times, but have never dared to prepare. This can be made with different types of seafood, it has many variants: lobsters, lobsters, mussels, or prawns bisque was originally a poultry or game stew, strongly seasoned and spicy, which was used as a background for other preparations and which over time was adorned with crevasses or river prawns and which today have become its principal ingredient. You can accompany this spectacular dish with decorative prawns strung three at a time on skewers, and with a glass of very cold white wine.

10. Suckling pig

This recipe is very common on these special Christmas dates. It does not require a very complex elaboration, and the result will be exceptional. First, you have to ask the butcher for a small suckling pig, which does not exceed 4 kg so that it fits well in the oven. While we season the suckling pig or suckling pig and spread it with the lard, we preheat the oven to 190º. After 90 minutes, we turn the suckling pig carefully and let it roast for another 30 or 40 minutes without touching the temperature. It is important to grill it for 4 minutes, to achieve a perfect browning and crispy skin. This recipe combines perfectly with some potatoes for the poor, however, if you think that it is going to make you very heavy, you can accompany it with some lettuce buds and some tomato wedges.