We are just a week from December 24 and
We want to continue our menu with more Christmas recipes.
After having presented two possible incoming or appetizers last week with which to start the gastronomic evening, we want to continue this time doing
protagonists of this article to the dishes that will be served as main in these special days.
I have decided on
Two proposals for all tastes:
I- risotto of Boletus edulis: Use rice as the main ingredient accompanying it with delicious
Boletus edulis and prawns.
II-Entrecot with creamy mushroom sauce: Aimed at the most carnivorous, since Entrecot bathed in a delicious mushroom cream.
Risotto of Boletus edulis
As always before detailing the elaboration of the recipe itself, I would like to describe a little the choice of each ingredient.
In this case I have chosen the
Jasmine rice of ecological origin. This type of rice is long texture and if we want to take advantage of its nutrients, you can opt for the comprehensive option. It is also a fair trade product that improves the social and working conditions of Thai producers. Its aroma of flowers and jasmine awakens the appetite before trying it.
And what about the
Boletus edulis, Seta very appreciated in the French, Italian and also in Spanish cuisine, Absent from fat and calories, rich in vitamins of group B and D and enhanced of the immune system.
Regarding
prawns, this kind of crustaceans is highly rich in vitamins and minerals such as magnesium, selenium and iron among others.
The combination of these three ingredients will result in a tasty and nutritious dish.
Let's go to the
Preparation of the first of our Christmas recipes.
Ingredients
400 grams of cooked prawns.
400 grams of jasmine rice or to taste
1 onion
2 garlic cloves
1 glass of white wine
Maldon and pepper
two handfuls of
Boletus edulis or mushrooms to taste
Various Treams of Perejil
Parmesan cheese
5 bay leaves
extra virgin olive oil
Step I. The prawns
The ideal is to buy the already cooked prawns, but we will cook them in plenty of water with salt and some laurel leafs.
Once cooked, let cool, peel and reserve.
Save some cooking water to then add to the rice.
Step II. Rice
We chop in very small pieces onion and garlic cloves. We throw them at the bottom of a pot with a jet of virgin olive oil and let sauté over medium heat.
When they are doaditos, we add the glass of white wine and wait for alcohol to evaporate for approximately 2 minutes. Then we throw the rice and stir.
We include the strokes of the prawns. We add them as the rice is demanding us until it is possible.
We remove the content with a wooden spoon so that the rice absorbs the broth, all over medium heat.
At this time we can add the minced parsley twigs.
Step III. Boletus edulis and Parmesan
Once to the dent, we remove the rice from the fire and begin to add grated Parmesan cheese. We are stirring while taking a creamy appearance. We let stand 5 minutes.
We clean the
Boletus conscientiously and chop or laminate. In a pan with virgin olive oil and chopped parsley, we saute them with cooked prawns.
We distribute them on the rice and ready to serve.
Entrecot with creamy mushroom sauce
The turn of meat lovers has arrived. The proposal is a delicious entrecot with a mushroom cream sauce ideal for this dish.
Red meats, lately in controversy for the latest data from the World Health Organization,
They also have interesting nutritional properties for our body. The key is in its quality and way of cooking.
The longer we leave the flesh in the fire, the more nutrient will lose.
The cow meat has to be cooked over low heat and with a long cooking time, however the veal meat due to its tender texture, needs more temperature and little cooked time.
Another recommendation is to leave it at the end and not at the beginning since we would cause the exit of juices that would eliminate part of the properties. The Maldon salt is ideal.
Rich in protein but also in fat for it
Its consumption should not be greater than twice a week.
Let's go to the
Description of the second Christmas recipe:
Ingredients:
400 grams of mushrooms varied to taste
1 red onion
2 garlic cloves
300 ml of cream for cooking or evaporated milk (light version)
Pepper and Salt Maldon
extra virgin olive oil
Entrecot 200 grams (each piece)
pepper
2 Romero twigs
1/2 glass of O Porto wine
Step I. The sauce
In a pan we throw a couple of tablespoons of olive oil. Chop the onion and mushrooms and fry them over medium-low heat for 3 or 4 minutes.
We climb the temperature of the fire and add the half glass of or porto wine. Once the alcohol evaporates, add the cream or evaporated milk and expect no more than a minute. We salt and pepper to taste and mix everything.
As soon as the cream becomes beige, we will know that the sauce is ready.
Let's pour everything into a bowl and pass the blender until there is a creamy texture without lumps.
Step II. The meat
In another pan, we repeat the procedure by throwing two tablespoons of virgin olive oil. When it is hot, we throw two peeled and whole garlic cloves with some sprigs of rosemary.
When the garlic is brown, we remove it with the rosemary.
In that same pan and with the previous juice we make the flesh to the taste of the consumer, the ideal is to the point pulling little.
Once removed from the pan, we salt and pepper to taste.
In this case,
When talking about red meat, it is essential to opt for quality meat to be able to be of ecological production, free of feed and medications.
To serve, we decorate with the sauce above and
Enjoy!
Next week, it is the turn of the desserts.
Happy weekend to all!
