Find out how to prepare delicious dishes to liven up your Christmas and New Year
Christmas and New Year’s Eve dinners are magical moments that bring the end-of-year celebrations to a special level. It is in this period that the tables are filled with traditional dishes, such as roasts, which are the protagonists of the celebrations, as well as other irresistible flavors that delight everyone. To make these celebrations even more memorable, check out 5 delicious recipes to prepare at home and surprise your family!
Special turkey
Ingredients
- 1 Peru 5 kilograms
- 1 onion chopped
- Salt and ground black pepper to taste
- 350 ml of beer
- 1 teaspoon of saffron
- 3 cloves of garlic
- 4 tablespoons of oil
Preparation method
Defrost the turkey one day in advance. Blend the onion, garlic and oil in a blender until smooth. Add the beer, saffron, salt and black pepper and whisk to combine. In a baking dish, season the turkey with the blended seasoning and leave it to marinate for 5 hours. Cover with aluminum foil and place in a preheated oven at 180°C for about 2 hours. Remove the aluminum foil and increase the oven temperature to 230°C to brown. Serve then.
Loin stuffed with hearts of palm
Ingredients
- 1 1/2 pounds cut loin in a blanket
- Juice of 2 lemons
- 2 tablespoons of juice ginger
- 3 crushed garlic cloves
- 1/2 glass of white wine
- Peppers, salt and ground black pepper to taste
- 530 g chopped hearts of palm
- 1/2 cup chopped olives
- 3 tablespoons chopped parsley
- 1 cup grated mozzarella
Preparation method
In a container, season the loin with lemon juice, ginger juice, garlic, wine, salt and black pepper. Cover with aluminum foil and place in the refrigerator for 2 hours. In a bowl, mix the hearts of palm, olives, parsley and season with salt and pepper.
Spread the heart of palm filling over the loin and cover with the mozzarella. Roll up and tie the loin with string. Arrange on a baking tray, pour the marinade over the top, cover with aluminum foil and bake in a preheated oven at 220°C for 50 minutes. Remove the aluminum foil and put back in the oven until golden brown, basting occasionally with the sauce that forms in the pan. Serve then.
Tender with orange and ginger sauce
Ingredients
- 1 race
- Juice 2 oranges
- 1 tablespoon grated ginger
- 1/4 cup honey
- 1 tablespoon mustard
- 1/2 cup chicken broth
- Salt and ground black pepper to taste
Preparation method
In a pan, mix the orange juice, ginger, honey, mustard, chicken broth, salt and black pepper. Place over medium heat and cook for about 10 minutes, stirring until the sauce has reduced slightly and thickened. Make shallow diamond-shaped cuts in the tender. Place the fillet on a baking tray and pour the orange and ginger sauce over it, covering it well with the mixture.
If there is any sauce left, save it to drizzle over the fillet while it cooks. Cover with aluminum foil and cook for about 1 hour, basting the tender meat every 20 minutes with the sauce. Remove the foil and bake for another 15 minutes to brown and caramelize. Remove from the oven and serve with the pan sauce.
Caramelized stem
Ingredients
- 1 stem pig weighing approximately 4 kg
- 3 crushed garlic cloves
- 1 dessert spoon of oregano
- 1 glass of white wine
- 2 tablespoons lemon juice
- 200ml coconut milk
- 1 cup of sugar
- 1/2 cup cold water
- Salt and ground black pepper to taste
Preparation method
In a container, season the ham with salt, black pepper, garlic and oregano. Drizzle with wine and lemon juice. Cover with cling film and refrigerate until the next day. During this period, turn the meat a few times so that the seasoning is uniform. Remove from the refrigerator and transfer to a baking sheet. Pour in the coconut milk and cover the pan with aluminum foil.
Cook in a medium preheated oven for about 1 hour for each kilo of meat, basting with the sauce that forms on the bottom of the pan. In a pan, melt the sugar over low heat until golden and add the water. Cook until a caramel forms. Drizzle the ham with caramel and bake for another 15 minutes. Serve then.
Chester filled with dried fruit and nuts
Ingredients
- 1 wagon of 3 kg
- 1 cup chopped dried apricots
- 1 cup chopped walnuts
- 1/2 cup tea raisins
- 1/2 glass of white wine
- 3 tablespoons butter
- 2 tablespoons of olive oil
- 2 cloves garlic, minced
- Salt and ground black pepper to taste
- 1 handful of rosemary
Preparation method
In a bowl, hydrate the dried fruit in white wine for about 30 minutes. Once the hydration time has passed, add the walnuts and mix well. Book. Season the chester with salt, black pepper and olive oil. Insert rosemary sprigs inside the chester for an aromatic touch. Carefully fill the container with the dried fruit and nut mixture. Use a toothpick or string to close the opening.
In a pan, melt the butter over medium heat and sauté the garlic until golden brown. Drizzle the chester with this flavored butter, covering it well. Place the chester on a baking sheet and cover with aluminum foil. Cook in a preheated oven at 180°C for about 2 hours, greasing the chester every 30 minutes with the sauce from the pan. Once the oven time has passed, remove the aluminum foil and leave to brown for another 30 minutes. Remove from the oven and serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
