The best Christmas menu for 6 January If you want to get your food right and enjoy some family time without stressing about the cooking, AL HORNO Y PUNTO is the solution for you.
One of the biggest problems when it comes to preparing a Christmas meal is the time you spend in the kitchen. We know that time is money, especially at this time of year, when the most important thing is spending time with the kids and letting their magical Christmas excitement rub off on you. That’s why we have prepared this fun, healthy and above all easy-to-prepare menu for you.
STARTER: CHICKEN POPPERS, BLACK PUDDING BONBONS AND CHEESE DELIGHTS
For the chicken poppers you need:
- 500 g of minced chicken
- 100 g of grated cheese
- 1 tablespoon of mustard
- 1 packet of kikos (Spanish fried corn kernels)
- Extra virgin olive oil
- Salt and pepper
Season the chicken and mix it with the grated cheese and the mustard. Chop the kikos in a blender, but not too finely—you still want some larger bits. Once that’s done, shape the chicken mixture into balls and coat it with the kikos. Finally, fry them in plenty of oil for a couple of minutes.
For the black pudding bonbons you need:
- 2 black puddings (of Spanish morcilla de Burgos type).
- 50 grams of goat’s cheese or any creamy cheese
- 2 eggs
- Raw almond slivers
First, remove the skin from the black pudding and mix it with the cheese and the eggs to form a paste. Once that’s done, coat them with the almonds and put them in a very hot oven for 10 minutes, being careful not to burn the almonds.
For the cheese delights you need:
- 500 g of cream cheese
- 50 grams of goat’s cheese
- Caramelised peppers
- Fresh basil
To make them, first mix the cheeses and put the mixture in the fridge to cool. Meanwhile, fill the pastry bag with the caramelised peppers. Now, make the cheese mixture into balls and fill them using the pastry bag. You can then sprinkle them with fresh, finely chopped basil.
MAIN COURSE: AL HORNO Y PUNTO SUCKLING PIG
There is nothing better at Christmastime than a tasty, crispy suckling pig. If you don’t want the hassle of making it from scratch, try out new product AL HORNO Y PUNTO. In just two hours in the oven you will get a result comparable to the best chefs. Just follow these three easy steps:
- Take the product out of the fridge a few minutes before cooking and preheat the oven to 200ºC. (Don’t take the product out of its bag!)
- Put it (still in its bag) in the middle of the oven skin-up for two hours.
- Take the product out of the oven, open the bag and empty the juices into a bowl. Serve and enjoy!
You can find AL HORNO Y PUNTO in Spanish supermarkets (El Corte Inglés, Dia, Ahorramás, Alcampo, Bonpreu, Ubesco and Unide) or in our online store. If you can’t find it in your nearest supermarket, ask at the meat counter.
DESSERT: MINI ROSCÓN DE REYES WITH NATILLAS
To finish off, there’s nothing better than a home-made roscón (Spanish three kings cake) served with natillas (Spanish custard). No-one will be able to resist!
You will need:
- 120 g of icing sugar
- The skin of one orange
- 130 g of milk
- 70 g of butter
- 2 eggs
- 30 g of fresh yeast
- 15 g of orange blossom water
- 550 g of strong flour
- A pinch of salt
- Candied fruit
- Moistened sugar
- Almond slivers
First, dissolve the fresh yeast in warm water, to which we will add 550 g of flour. Let it rise for half an hour. Meanwhile, finely chop the orange zest and mix it with the icing sugar.
Put the rest of the ingredients into a dough mixer, add the yeast mixture and knead for at least 10 minutes. You can also do it by hand. Once the dough is no longer sticky, make it into a ball and cover with cling film. Let it rise for at least two hours. It should double in size. The time it takes will depend on room temperature.
Once it has risen, lightly massage it to release any gas and shape it into a ring. Hide a figurine inside and let it rise again for at least two more hours.
Finally, glaze with beaten egg and milk. Decorate with the moistened sugar, almonds and candied fruit. Preheat the oven to 200⁰ C and put the roscón in for 20 minutes.
Take it out and leave it to cool on a rack.
MENÚ DE REYES CON COCHINILLO AL HORNO Y PUNTOImprimir Receta
- 2 CUARTOS COCHINILLO AL HORNO PUNTO
Saca el producto de la nevera unos minutos antes de cocinarlo y precalienta el horno a 200ºC. (ojo! no saques el producto de su bolsa)
Coloca el cuarto o el carret (dentro de su bolsa) a una altura media en el horno. Siempre con la piel/corteza hacia arriba durante 2 horas.
Saca el producto del horno, abre la bolsa y reserva el jugo en un bowl. Ya sólo tienes que servir y disfrutar!
(Vuelve al post para ver los pasos a seguir para el entrante y el postre)