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Typical Christmas recipes in Spain
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There are many Christmas recipes in Spain, from typical sweets to the most hearty Christmas and New Year´s Eve dishes. Next, we are going to review the classic preparations of our Christmas.
Roast lamb
Ingredients
1 suckling lamb (about 4-5 kg)
6 cloves of garlic
Extra virgin olive oil
Salt
Ground black pepper
fresh rosemary
1 glass of white wine
Elaboration process
Preheat the oven to 180°C.
Wash and dry the suckling lamb. Then, place it in a baking dish and make some cuts in the skin.
In a mortar, crush the garlic cloves with salt, black pepper and some fresh rosemary leaves. Add a little olive oil to make a paste.
Spread the lamb with this garlic and rosemary paste on all sides.
Pour the white wine around the lamb in the dish.
Bake the lamb for about 2-2.5 hours, basting occasionally with the pan juices.
Once golden brown and crispy on the outside and tender on the inside, remove from the oven and let rest before slicing and serving.
Jijona nougat
Ingredients
250 g toasted almonds
250 g orange blossom honey
250g sugar
1 egg white
1 teaspoon cinnamon powder
1 wafer sheet
Elaboration process
In a bowl, mix the toasted almonds with the cinnamon powder.
In a saucepan, heat the honey and sugar over medium heat, stirring constantly until they dissolve and you have a syrup.
Beat the egg white until stiff and add it to the almond mixture.
Pour the hot syrup over the almond and egg white mixture, and mix quickly.
Place a wafer sheet in a rectangular mold and pour the mixture over it. Cover with another wafer sheet.
Let sit for a few hours or until cool and hard.
Unmold and cut into portions to serve.
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Roscón de Reyes
Ingredients
500 g strong flour
100 ml warm milk
100g sugar
100g butter
2 eggs
25 g fresh yeast
Zest of 1 orange
Zest of 1 lemon
a pinch of salt
Candied fruits (to decorate)
Powdered sugar (to decorate)
Elaboration process
Dissolve the yeast in the warm milk and let it sit for a few minutes.
In a large bowl, mix the flour, sugar, orange and lemon zest, and a pinch of salt.
Add the yeast milk, eggs and melted butter to the flour mixture and knead until you obtain a smooth and elastic dough.
Form the dough into a ball, place it in a floured bowl and cover with a damp cloth. Let it rest in a warm place for 1-2 hours or until the dough doubles in size.
Preheat the oven to 180°C.
Form a roscón with the dough and place it on a baking tray. Decorate with candied fruits.
Bake for 20-25 minutes or until golden.
Once cold, decorate with icing sugar and enjoy your Roscón de Reyes.
Sea food soup
Ingredients
500 g of shrimp
500 g of clams or mussels
1 chopped onion
2 ripe tomatoes, peeled and chopped
2 cloves garlic, minced
1 green pepper, chopped
1 red pepper, chopped
1 carrot, chopped
1 bay leaf
1 sprig of parsley
Extra virgin olive oil
Salt and pepper to taste
Fish soup
soup noodles
Elaboration process
In a large saucepan, heat a little olive oil and sauté the onion, garlic, peppers and carrot until tender.
Add the chopped tomatoes, bay leaf and parsley. Cook for a few minutes until the tomatoes are soft.
Add the shrimp and clams or mussels. Pour in enough fish broth to cover all the ingredients. Cook until the seafood is cooked and the clams or mussels open.
Add the soup noodles and cook until al dente.
Season with salt and pepper to taste.
Serve hot and decorate with fresh chopped parsley.
Polvorones
Ingredients
250 g lard
250 g icing sugar
500 g wheat flour
1/2 teaspoon ground cinnamon
Lemon zest
Orange zest
Powdered sugar to sprinkle
Elaboration process
In a large bowl, mix together the melted lard, icing sugar, ground cinnamon, lemon zest and orange zest.
Add the wheat flour and knead the mixture until a soft dough forms.
Shape the dough into small balls and place them on a baking sheet lined with parchment paper.
Preheat the oven to 180°C and bake the Polvorones for approximately 15-20 minutes or until golden brown.
Let the pollorones cool before dusting them with icing sugar.
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