Mi casa ha entrado de lleno en la época más glamourosa del año y está llena de elementos decorativos…
¿Luces de navidad, espumillón y belenes?
¡¡Qué va!! Yo me refiero a algo más íntimo, concretamente a calcetines, camisetas y ropa interior, que estos días campan a sus anchas por los radiadores de mi humilde morada.
¡Oye, que con este tiempo no hay manera de que se seque la ropa, y me paso los días colocándola por casa lo más dignamente posible!
(Señores de Juego de Tronos, ponemos a su entera disposición la ciudad de Zamora, la auténtica y genuina «Invernalia» mesetaria para rodajes, anuncios, eventos y promociones de cualquier tipo.
Imprescindible GPS para localizarnos entre tanta niebla).
Así que en esas estamos, que tengo más ropa desperdigada por casa que colgada en los armarios.
Pero lo mejor de todo es cuando se presenta en casa una visita inesperada y tú ahí, con las braguillas tendidas en el salón (no, las de encaje fino no, las feas con pelotillas que te pones para estar por casa). ¡Qué toque más sofisticado le dan a la casa eh?!
Quiero pensar que no soy la única que tiene la casa como un mercadillo y que andaréis todos por un estilo…
A no ser que tengáis una colección de ropa interior más grande que el muestrario de «Abanderado» y no necesitéis poner lavadoras de aquí a primavera…
Eso sí, prometo que para la cena de Nochebuena tendré toda la ropa bien recogidita, para que el auténtico protagonista sea este delicioso plato, y no los calcetines que asoman tras la cortina.
Como idea para estas fiestas os traigo este plato, fácil y muy resultón, que no tiene más complicación que poner a macerar los picantones con unas cuantas horas de antelación.
Podéis utilizar picantones, que son los que os traigo yo hoy, unos pollitos que pesan en torno a 500 gr. o sustituirlo por codornices, con la precaución de reducir el tiempo de horneado, que por otra parte, al ir las piezas abiertas a la mitad, es bastante corto.
Con esta receta participo en el concurso que organizan Claudia&Julia y Top Chef La Revista .
Pues sin más vamos a por la receta.
Preparación:
Comenzamos preparando la melaza de granada:
Cortamos las granadas a la mitad y la exprimimos, como si fuesen naranjas, para obtener el zumo. Las colamos para eliminar cualquier posible resto de pulpa o pielecillas.
Una vez que tengamos los 600 ml de zumo, los ponemos en una cazuela, añadimos el zumo de limón y el azúcar y ponemos a hervir.
Cuando llegue a ebullición bajamos el fuego, y lo dejamos cocer a fuego suave durante aproximadamente 1 hora, hasta que veamos que adquiere la textura de un jarabe.
Reservamos.
A continuación preparamos los picantones.
En primer lugar abrimos los picantones en mariposa, es decir, cortados longitudinalmente para eliminar la columna vertebral y que queden completamente planos. Con esto conseguiremos una cocción más homogénea y rápida, por lo que la carne será mucho más jugosa.
Para ello colocamos el picantón apoyado sobre la pechuga y, con unas tijeras, lo cortamos a lo largo, junto a la columna vertebral, de arriba a abajo. Una vez que tengamos realizado el corte, giramos el picantón y lo ponemos con la parte de la pechuga hacia arriba. Presionamos sobre el esternón para conseguir que el picantón nos quede lo más plano posible.
Realizamos la misma operación con todos los picantones. A continuación los salpimentamos y los colocamos en una fuente para horno en una sola capa. Reservamos.
Colocamos el ajo y las semillas de comino en un mortero y los machacamos.
En un bol ponemos las 8 cucharadas de melaza de granada, el aceite de oliva, las semillas de comino y el ajo y mezclamos bien. Vertemos esta mezcla sobre los picantones, los cubrimos con papel film y los dejamos reposar en la nevera un mínimo de 1 hora y un máximo de 24.
Transcurrido el tiempo de reposo, precalentamos el horno a 180º.
Ponemos al fuego una sartén con un poquito de aceite y, cuando esté caliente, ponemos los picantones en la sartén, con la piel hacia abajo y los freímos un par de minutos, hasta que la piel esté dorada. En ese momento le damos la vuelta a los picantones y los freímos otros 2 minutos.
Los sacamos de la sartén y los volvemos a colocar en la fuente de horno donde los tuvimos marinando. Añadimos los 150 ml de agua y los llevamos al horno, a 180º durante 15 ó 20 minutos, hasta que veamos que están hechos y dorados.
En el momento de servir espolvoreamos los picantones con la ralladura de limón.
Qué aproveche!!!
Notas:
La melaza de granada se puede conseguir ya preparada en algunas grandes superficies y tiendas especializadas. No obstante, yo os dejo la receta para prepararla, que ya veis que es muy sencilla, y ahora que estamos en plena temporada de granadas hay que aprovecharla.
Si vais a preparar en casa la melaza de granada, procurad no dejarla muy espesa mientras está cociendo, ya que al enfriar espesa aun más.
En un bote hermético y guardada en la nevera, la melaza se conserva perfectamente un par de meses.
Cuando cortamos un ave en mariposa, realmente debemos eliminar la columna vertebral, pero en este caso, y como los picantones son tan pequeños, yo he optado por dejarla y simplemente realizar el corte al lado de la columna.
Receta adaptada del libro de Gordon Ramsay «Mis mejores recetas»
Que pintorra tienen los pollitos!!! y que original la receta para estas Navidades. Voy a invitar a mis hermanos y cuñadas y les va a encantar!!
Buena suerte finalista ya es.Bss
Espero que saliera bien y gustase en casa!!
Un besote
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