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Una cena de Nochebuena

22/12/2016 7 min read
Hoy prometo ser breve.

¡¡Que sí, de verdad!!!

Que ya bastante largo va a ser este post, cómo para que yo me enrolle contando mis aventuras pre-navideñas.

Además ¡no tengo tiempo de nada!!
Es que se me ocurrió apuntarme a clases de zambomba para terminar de depurar mi técnica y así deleitar a mi familia en la cena de Nochebuena.

Y luego me vine arriba y decidí ir a solfeo para acabar de cogerle el tono al «Chiquirritín» que veía yo que no lo tenía muy entonado.

Eso va a ser un concierto y no el de año nuevo.
Entre eso, preparar dulces y poner la decoración navideña…¡no doy abasto!

Y es que os tengo que hacer una confesión: en mi casa ya es tradición montar el árbol de Navidad mientras vemos la pelicula «Love Actually», y acabar berreando la canción de «All I want for Christmas is you»

Bueno, os dejo con las recetas, que llega mi parte preferida de la pelicula.
Aprovecho para desearos a todos una Feliz Navidad llena de amor, sonrisas, felicidad y grandes momentos con todos nuestros seres queridos.
Preparación:
Comenzamos preparando el chutney.
Para ello pelamos el mango y lo troceamos en dados.
Troceamos la cebolla y el ajo en daditos y los ponemos en una sartén con un poquito de aceite a fuego bajo.
Dejamos cocinar hasta que esté tierna y añadimos el mango troceado y el resto de los ingredientes.
Mantenemos a fuego bajo, removiendo de vez en cuando para que no se pegue durante unos 30 min. hasta que veamos que el mango comienza a deshacerse.
A continuación preparamos las brochetas.
Pelamos los langostinos dejando la parte final de la cola sin pelar.
Podemos dejarles la cabeza, aunque esto es meramente decorativo.
Le quitamos la tripa ayudándonos de un palillo y, si queremos los insertamos en una brocheta. Salpimentamos los langostinos.
Batimos el huevo y rebozamos los langostinos,  primero en el huevo y a continuación en el sésamo o en el coco.
Reservamos.
Ponemos a calentar una sartén con abundante aceite  y una vez que esté caliente, pero no humeante, vamos friendo los langostinos hasta que tomen un color dorado.
Sacamos de la sartén y dejamos sobre un plato con papel absorbente para eliminar el exceso de grasa. Servimos acompañado del chutney de mango.
Preparación:
Comenzamos preparando los blinis. En un bol mezclamos la harina tamizada con el yogur, el huevo, la levadura y la sal.
Mezclamos bien ayudándonos de unas varillas hasta obtener una masa lisa y sin grumos.
Ponemos al fuego una sartén (yo tengo la sartén para blinis de Buyer) y la engrasamos ligeramente con la mantequilla.
Cuando esté caliente, vertemos cucharaditas de masa en la sartén. Cuando veamos que la masa empieza a burbujear y los bordes están cuajados le damos la vuelta.
Dejamos que los blinis se hagan por el otro lado, necesitan menos tiempo, y una vez que estén listos los sacamos a un plato que podemos cubrir con papel de aluminio para que no se enfríen. Repetimos el proceso hasta acabar con la masa.
Una vez que los tengamos listos procedemos a montarlos poniendo sobre cada blini un poquito de queso crema, salmón ahumado y sucedáneo de caviar.
Espolvoreamos con eneldo y ¡listos!

Notas:

Podemos preparar los blinis la víspera, y antes de montarlos le daremos un golpe de calor en el microondas.
Preparación:
Un rato antes de comenzar a preparar la mantequilla de anchoa debemos tener la mantequilla fuera de la nevera para que este a temperatura ambiente.
Escurrimos el aceite de los filetes de anchoa y eliminamos las espinas que pudieran tener.
A continuación ponemos en el vaso de la batidora las anchoas, la mantequilla y una pizca de pimienta negra y trituramos hasta obtener una pasta homogénea.
Vertemos la mantequilla en un recipiente y refrigeraremos hasta el momento de consumir.
Es preferible que la saquemos de la nevera unos 10 min. antes de servirla.
Preparación:
Comenzamos desgranando las semillas de la granada. Para ello la cortamos en horizontal, por la mitad. Y poniendo la mitad de la granada sobre un plato y con la parte de las semillas hacia abajo, golpeamos suavemente la cascara con el dorso de una cuchara y de esta forma irán cayendo las semillas sobre el plato.
Reservamos
A continuación preparamos las bolitas de queso de cabra.
Quitamos la corteza dura del queso, quedándonos solo con la pasta interior.
Con las manos formamos bolitas con el queso del tamaño de una nuez aproximadamente.
Rebozamos las bolitas con el sésamo y reservamos.
En un bol, o en un plato si queremos servir la ensalada de manera individual, ponemos los brotes de lechuga, las bolitas de queso, el jamón de pato y las semillas de granada.
En un bol mezclamos el aceite y el vinagre (para mi la proporción perfecta sería: 3 cucharadas de aceite por cada cucharada de vinagre).
Salamos y aliñamos la ensalada justo antes de servir para que no se ponga mustia.
Preparación:
Comenzamos lavando las almejas poniéndolas en un recipiente con agua fría y sal durante un par de horas para eliminar la arena que pudieran tener.
Una vez transcurrido este tiempo las lavamos y a continuación abrimos las almejas al vapor (por si queda algún resto de arena).
Ponemos una cazuela al fuego con un poquito de agua, la justa para cubrir el fondo de la cazuela, y cuando rompa a hervir vamos poniendo las almejas en la cazuela, de dos veces si fuese necesario. Tapamos la cazuela y a medida que se vayan abriendo las almejas las vamos sacando, descartando aquellas que no se abran.
Una vez que tengamos abiertas las almejas, colamos el agua de la cocción y reservamos.
A continuación preparamos la salsa:
Cubrimos el fondo de una cazuela con aceite y lo ponemos a calentar a fuego suave.
Cortamos la cebolla y el ajo en daditos y los añadimos en la cazuela.
Dejamos calentar hasta que la cebolla esté transparente.
Añadimos el perejil.
A continuación añadimos la harina y rehogamos unos minutos para eliminar el sabor a crudo.
Seguidamente añadimos el pimentón y rehogamos un minuto, con cuidado de que no se queme o amargará.
Incorporamos el vino subiendo el fuego para que se evapore el alcohol y seguidamente añadimos el agua de cocción de las almejas que teníamos reservada.
Vamos removiendo la salsa con las varillas hasta que vaya espesando (si espesa demasiado podemos añadir más agua) y dejamos cocer unos 10 minutos a fuego suave.
Corregimos el punto de sal y añadimos las almejas cociendo el conjunto unos minutos más para que se integren bien los sabores.

Notas:

Podemos preparar este plato el día anterior y así los sabores estarán más reposados.

Receta de «Uno de Dos»

Preparación:
En primer lugar sacamos el magret de la nevera dos horas antes de cocinarlo para que se atempere.
Llegado el momento de prepararlo, le haremos unos cortes en forma de rombo por el lado de la piel sin llegar a tocar la carne, es decir primero hacemos unos cortes paralelos por toda la piel del magret y luego otra serie de cortes perpendiculares a los anteriores, de manera que obtengamos unos cortes en forma de rombo.
Estos cortes permiten que la grasa vaya saliendo a medida que se derrite.
Reservamos la grasa.
Calentamos una sartén a fuego medio y una vez que esté caliente ponemos el magret por el lado de la piel.
Mantenemos a fuego medio unos 10 minutos, retirando la grasa que vaya soltando, para evitar que el magret se cueza en la grasa.
Transcurrido este tiempo damos la vuelta al magret y dejamos cocinar 4 ó 5 minutos por el lado de la carne.
Pasado este tiempo sacamos el magret de la sartén, envolvemos en papel de aluminio y lo dejamos reposar 5 minutos. Esto hará que se asienten los jugos y la carne quede mucho más tierna.
Mientras reposa la carne preparamos las manzanas para el acompañamiento.
Esta vez he dado a la manzana forma de bolita, ayudándome de un sacabolas, pero si no tenéis podéis cortar la manzana en láminas.
Pelamos la manzana y la cortamos (en láminas o bolitas).
Ponemos a fuego medio una sartén, añadimos la grasa del pato que teníamos reservada y, añadimos también la manzana.
Cuando la manzana esté tierna, añadimos el azúcar a la sartén y mantenemos al fuego hasta que el azúcar se haya disuelto y la manzana esté doradita.
Pasado el tiempo de reposo de la carne, cortamos el magret en lonchas, salamos y servimos acompañado de la manzana.
Preparación:
En primer lugar preparamos la sal de vainilla.
Para ello abrimos la vaina de la vainilla por el medio, raspamos las semillas y ponemos todo junto (sal, vaina y semillas) en un recipiente hermético.
A continuación vamos con el carpaccio.
Pelamos la piña y cortamos los extremos.
Cortamos la piña en rodajas muy finas (1 mm. de grosor aproximadamente)
Desgranamos las semillas de la granada.
Para ello la cortamos en horizontal, por la mitad. Y poniendo la mitad de la granada sobre un plato y con la parte de las semillas hacia abajo, golpeamos suavemente la cascara con el dorso de una cuchara y de esta forma irán cayendo las semillas sobre el plato.
Para el montaje espolvoreamos en plato con un poco de sal de vainilla.
A continuación colocamos las rodajas de piña y espolvoreamos con un poco más de sal.
Añadimos la granada y las hojitas de menta finamente cortadas.

 Receta del libro de Gordon Ramsey «Mis mejores recetas»

  • Marian 22/12/2016 at 19:57

    ¡Madre mía! ¡Qué de recetas! No me extraña que no hayas dado abasto. Las fotos son espectaculares. Sólo de verlas me está entrando un hambre…
    Seguro que tu cena de Nochebuena será un éxito. Feliz Navidad.

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