Savouring Christmas in the kitchen, the recipes of Tamara Falcó lifestyle
Tamara Falcó reveals her favourite recipes to surprise guests this holiday season. A fusion of flavours that the winner of MasterChef Celebrity Spain has created among the pots and pans of a Residence HPL kitchen from Porcelanosa.
Salmon gravadlax with cucumber and crème fraîche, a treat for the taste buds
Ingredients: 6 (diners)
600g salmon loin
500g of coarse sea salt
150g crème fraîche
Olive oil caviar
For the blinis:
1 sachet of powdered yeast
To marinate the salmon: Start by mixing the sugar and the coarse sea salt with the finely chopped dill and add in grated raw beetroot (or horseradish if you enjoy more of a spicy kick). Clean the salmon by removing the bones and skin, cover with this mixture and marinate in the fridge for 6 to 8 hours.
For the blinis: Mix the yogurt, flour, powdered yeast and eggs until you make a paste. Cover it and allow it to rest so the dough can rise. Next, brush a frying pan with a little oil, add one spoonful of the dough and heat until it sets on both sides.
Serving: Cut the salmon and cucumber into very fine sheets. Place the marinated salmon pieces in a parallel lines on one side of the plate and the cucumber salad on the other. Season to taste and optionally add natural dill to decorate the dish. Accompany the salmon with caviar spheres and add the crème fraîche and the blinis to finish the dish.
Notes: The caviar is the ingredient that will provide the truffle and spicy notes to the dish. For fresher and more neutral flavours, the caviar can be substituted for salmon roe.
Stuffed turkey, a classic for this time of year
Ingredients for 10 diners:
200 ml orange juice
500 ml white wine
100g wheat bread
200 ml milk
20g pine nuts
50g dried apricots
500g minced beef
500g minced pork
For the garnish:
Soak the bread in the milk for the stuffing. To the bread, add the pine nuts, diced apple, prunes, dried apricots and finally the raw pork and beef. Once soaked, season and stuff the turkey.
Once the turkey is stuffed, tie up the legs and salt to taste. The next step is roasting the turkey (see notes), basting it regularly with the orange wine mixture we have prepared earlier. This will prevent the turkey from drying out.
For a crispy finish, add a small amount of honey to the wine, which will caramelise the skin.
For the garnish: Chop the dried fruits, sauté with a little oil and remove from the heat. Repeat the same process with vegetables, but this time, first soak them in wine and orange juice for optimal cooking; And add chopped parsley and rosemary.
For the chestnut purée: Chop the chestnuts and sauté them with a few drops of oil (substitute oil for a knob of butter for a richer flavour), then soak them until soft and blend to achieve the desired creaminess.
For the salad: Sprinkle in the pomegranate seeds and, in addition to the orange slices, add a few drops of oil and a few sprigs of thyme.
Serving: We recommend individual servings, but the turkey can also be served in the dish together with the garnish and carved at the table. Accompany with the salad and chestnut purée.
Notes: The cooking time is 45 minutes for every kilo of turkey, which is to be covered with aluminium foil and roasted at 160 ºC. The final touch of the preparation involves increasing the temperature to about 200 or 220 ºC for 30-50 minutes more.
Chocolate mousse, the best for last
Ingredients for 6 diners:
250g chocolate to melt
5 medium eggs
60g brown sugar, icing sugar.
To prepare the mixture: Beat the sugar, flour and eggs until a smooth consistency. Add the previously melted chocolate and butter. The mixture should be creamy and without lumps.
Place the mixture in a piping bag or in 120g oven-safe ramekins. Pre-heat the oven to 200 ºC and bake the mixture for 12 to 14 minutes. Once baked, sprinkle over with icing sugar and serve warm. For something a bit different, we recommend serving it with red fruits or vanilla ice cream.
Notes: The sugar can be all brown or all white; The flour can be substituted for almond flour for coeliac guests.
Premium recipes cooked slowly in a minimalist setting.