Asparagus with smoked salmon

Asparagus is grown all throughout Andalucia and was eaten in times of poverty when there was nothing else to eat.

Salmon is generally saved for special occasions, such as Christmas.

     Ingredients:

•      3/4 asparagus per person.
•      smoked salmon to wrap around each asparagus.
•      dill capers
•      lemon

1- Place the asparagus in a pan with butter and a drizzle of olive oil and cook until soft-ish.

2-Sprinkle the salmon slices with a little lemon juice and dill.

3-Wrap each asparagus in a slice of salmon.

4-Place on a dish and garnish with capers.

Prawns with garlic mayonnaise

Ingredients:  The Andalusian's are huge sea food and fish lovers, so when ever possible they bring out massive spreads of fish but sea food is eaten more so at Christmas then any other holiday. They also like to batter their fish and sea food, which is easily found all over the province.

     Ingredients:

•     50g of mayonnaise. (or make your own)
•     Half a kilo of king prawns
•      2 cloves of garlic sea salt

1-Mix the mayonnaise and crushed garlic in a bowl and set to one side.

2-Shell the prawns and place on a baking tray

3-Sprinkle with sea salt and olive oil, then place under a medium grill.

4-Turn the prawns frequently so they are cooked evenly on both sides.

5-When the prawns have turned a nice pink colour, place on a serving dish with the mayonnaise in  a separate bowl.

Roast turkey with chestnuts

Turkeys have been eaten in Spain at Christmas for many years, like many other countries it is mainly eaten during the festive season.   

The Spanish who have property or land in the campo (country side) will often keep and kill their own turkeys at this time.

Ingredients:

• A medium sized turkey
• 200g smoked bacon
• 400g peeled chestnuts
•  fresh rosemary
• 200g sausages
• 1 egg
• 1 lemon
• 1 bayleaf
• 2 peaches 
• 1 clove of garlic
• 3 small onions
• 1 glass of white wine
• 1 tbsp port
• 2 tbsp butter
• a pinch of tarragon
• 2 tbsp olive oil
• salt and pepper

1- Wash the turkey with warm water, inside and out.

2- Boil a pan of water, add a couple of pinches of salt and add the the small onions (cut in half) and HALF the chestnuts (with a criss-cross made in the outer shell) and simmer for about 30 minutes

3- Meanwhile place the butter, crushed garlic, rosemary and oil in a baking dish and put in oven at 180º with the other half of the chestnuts and a bay leaf.

4- When the boiled chestnuts are ready chop them into small pieces and leave them rest on one side

5- When they are cool mix the chestnuts with the sausages, chopped bacon, peaches, 1 tbsp port, tarragon, salt pepper and stuff the turkey with this mixture

6- Remove the dish from the oven and place the turkey in it, baste the turkey in the herby butter until it's all covered

7- Cover the turkey in foil and place in the oven for an hour, after an hour remove the turkey and pour over the juices then place back in the oven for another hour

8- Serve with traditional vegetables such as: carrots, broccoli, green beans, roast potatoes, Brussel sprouts etc....

Lobster salad

Lobster is also generally saved for special occasions, and Christmas is the perfect time to eat good sea food. The Spanish love salads, even with a Christmas dinner!

Ingredients:

• 1 lobster
• mixed salad leaves
• cherry tomatoes
• 1 avocado
• 50g of sweet corn
• 4 pieces of white asparagus
• 4tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• For boiling the lobster:
• 4 litres of water
• 500g salt
• 1 lemon
• 3 bay leaves

1- Boil the lobster for 15 minutes

2- Once cooked place the lobster in a bowl with cold water and ice cubes to cool

3- While the lobster is cooling, arrange the salad on a long plate and make a vinaigrette with the oil and vinegar and drizzle on the salad, add some mild fresh herbs and salt and pepper to taste.

 4- Put the lobster in the centre and decorate with a few pieces of lemon and some fresh parsley

Turrón (spanish nougat)

Turron is a classic Spanish dessert, only eaten at Christmas. there are a countless amount of flavours and varieties. Most of which contain almonds.

Ingredients:

• 1 Kilo of honey
• 500g of white sugar
• 2 egg whites
• 1 1/2 kilos of ground almonds
• 1 lemon

1- Heat the honey over a low heat

 2- Add the sugar to the honey and stir with a wooden spoon

 3- Beat the egg white until stiff and add to the honey and sugar mixture, remove from the heat and stir for 8/12 min before placing the pan over a low heat again, continue stirring until the mixture starts to caramelize. (turns a golden brown)

4- Add the ground almonds together with the zest of the lemon- mix everything together and set aside to cool for a few minutes

 5- Put the mixture in a metal tin lined with grease proof paper and set aside to cool for 2 hours

 6- Once it has completely cooled it is ready to eat. If you wish to store it use an airtight container

Peaches in Cava

Peaches are common in Andalucia, and the pueblo (village) of Periana in La Axarquia is supposedly the producer of the best peaches in the whole of Spain.

Cava is the Spanish equivalent of champagne, which is made using the traditional champagne method. The Spanish save it for birthdays, Christmas and new year.

Ingredients:

• 4 peaches;
• 1/2 bottle of medium dry cava
• 3 cloves 
• 4 tsp brown sugar
• 1 stick of cinnamon

1- Place the peaches in a bowl of boiled water for a few minutes to remove the skins

2- Put the peaches, cinnamon stick, cloves, sugar and cava in a serving dish

3- Place in a microwave oven on maximum for 10 minutes, stop half way and move the mixture around before returning to the microwave

4- Remove the cinnamon stick and cloves and set aside to cool before placing in the fridge

5- Serve cold with fresh cream

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