{"id":19884,"date":"2016-12-27T22:08:13","date_gmt":"2016-12-27T20:08:13","guid":{"rendered":"https:\/\/fullspain.com\/en\/?p=19884"},"modified":"2022-11-23T14:19:15","modified_gmt":"2022-11-23T12:19:15","slug":"new-years-eve-menu","status":"publish","type":"post","link":"https:\/\/fullspain.com\/en\/new-years-eve-menu\/","title":{"rendered":"NEW YEAR\u2019S EVE MENU"},"content":{"rendered":"

\"bandeja-pates-de-quesos-y\"<\/p>\n

It\u2019s been many years since I prepared a roast leg of pork, less than 14kilos, but as it was a present and as the saying goes \u201cdon\u2019t look a gift horse in the mouth\u201d I decide, as we\u2019re a multitude for the End of Year dinner, it would be an excellent solution.<\/p>\n

Entr\u00e9e<\/strong><\/h5>\n

Cheese board and Pat\u00e9s from land and sea<\/p>\n

I decided to serve a spread of duck, pig and scorpionfish pat\u00e9s, with sea urchin and black olives, which is quite spectacular. As far as the cheeses go, I recommend a mix of young cheeses and some that are more matured, together with some soft cheeses so that there is something for everyone. It goes without saying that you should try Spanish cheeses, which we have in abundance and are absolutely delicious.<\/p>\n

Main Courses<\/strong><\/h5>\n

Roast Leg of Pork
\nPineapple and Ginger garnish
\nWarm Salad with Chickpeas, Yoghurt and Mint<\/p>\n

Dessert\u00a0<\/strong><\/h5>\n

Christmas Pudding with Apple and Prunes
\nTray of traditional “Turrones”<\/p>\n

\"thumb_img_7532_1024\"<\/strong><\/h3>\n

ROAST LEG OF PORK<\/strong><\/h3>\n
Marinade<\/strong><\/h5>\n
Ingredients: for 25-30 people<\/strong><\/h5>\n

Leg of Pork of 14kg
\n2 Meat stock cubes
\n4 Garlic cloves
\nPepper and Salt to taste
\n4 Tablespoons of Dijon Mustard.
\n5 Bay leaves
\n1 Teaspoon of Rosemary
\n\u00bd Glass Wine Vinegar
\nExtra Virgin Olive Oil
\nCloves<\/p>\n

Method:<\/strong><\/h5>\n

Place the chopped laurel leaves in the mortar, add coarse grained salt and grind (the salt helps with the grinding of the laurel). Add the finely chopped garlic cloves, the peppercorns, a slosh of Sherry vinegar, the oil and three tablespoons of Dijon mustard and continue grinding until all the ingredients are well ground and mixed.<\/p>\n

Put the joint in an oven dish, cutting the flesh on top, with both horizontal and vertical cuts, so that it appears as squares. Doing it like this means that the marinade enters better. Using a brush paint the joint all over with the mixture. I advise you to cover the dish with aluminium foil, so that the joint doesn\u2019t stick to the oven. Stick cloves all over the joint especially in those areas where the scent of cloves will penetrate. Wrap the joint in aluminium foil and let it rest 24 hours so that the marinade seeps well into the joint. Wrap the joint in aluminium foil and let it rest for 24hours, so that the marinade has time to be well absorbed by the joint.<\/p>\n

After 24 hours, remove the silver foil and heat the bottom of the oven to 200\u00ba C. Put the leg of pork into the oven and leave for half an hour. After half an hour, lower the heat to 180\u00baC and baste it with the stock which you have previously prepared. From this time you must be patient and remember that the cooking time is 1 hour in the oven per kilo of meat.\u00a0<\/strong>You should baste the meat with the stock every hour to ensure that it doesn\u2019t dry out and so that it stays moist inside. So that the meat browns on top, heat the top part of the oven for the last hour.<\/p>\n

Cut the joint into thin slices and place them in a dish. Serve accompanied by the meat juices and with the following recipes for side dishes, which I\u2019m about to give you, or contours as my sister calls them.<\/p>\n

\"mango-salsa-dedos-maneras-1051\"<\/strong><\/h5>\n

Pineapple, Apple and Ginger Dressing<\/strong><\/h3>\n

1 Fresh Pineapple (Also canned pineapple)
\n4 Russet Apples
\nGinger, preserved or fresh, according to taste.
\n1 Green Pepper
\n1 Red Pepper
\n\u00bd Bottle of Cider
\nSalt and Pepper to taste.<\/p>\n

Method:<\/strong><\/h5>\n

Whilst the leg of pork is marinating we\u2019re going to prepare the Pineapple, Apple and Ginger sauce. <\/strong>First chop the Pineapple, Apple and Ginger into medium sized cubes.<\/p>\n

Put a deep pan on a medium heat and add a small amount of olive oil.\u00a0Saut\u00e9 the Pineapple, Apple and the Green and Red Peppers. <\/strong>Add salt and black pepper to taste. Add the \u00bd bottle of cider and if necessary water to cover and add the preserved or fresh ginger.<\/p>\n

Leave on a medium heat until our Pineapple sauce reduces and the liquid becomes a syrup. Remove from the heat and leave on one side. If you wish you can blend it or you can leave just as it is. The Pineapple, Apple and Ginger sauce to accompany meat, <\/strong>is a sweet and sour sauce with a spicy note given by the Ginger, it\u2019s an excellent partner for our pork.<\/p>\n

Into the saucepan where we have the prepared sauce of Pineapple, Apple and Ginger, we add the meat juices from the roast (having previously sieved them) and the juice from the canned pineapple which we are going to use in the decoration. Put it on the heat and let it thicken over a low heat. Stir well and leave on one side.<\/p>\n

Stock for Basting <\/strong><\/h5>\n

\u00bd Glass of white wine
\n\u00bd Bottle cider
\n3 Lemons (juice)
\n4 Oranges
\n\u00bd Litre of Meat stock<\/p>\n

Method:<\/strong><\/h5>\n

Mix everything together in a jug, so as to facilitate the basting of the joint approximately every hour.<\/p>\n

\"ensalada-de-garbanzos-y-arros-con-coco\"<\/strong><\/h3>\n

RICE WITH COCONUT AND DRIED FRUIT<\/strong><\/h3>\n
\u00a0Ingredients:<\/strong><\/h5>\n

1 kg of Rice or 4 cups
\n8 Cups of Coconut Milk
\n4 Cloves of Garlic
\n50 gr Shelled Walnuts
\n50 gr Toasted Almonds
\n50 gr Cashew Nuts
\n50 gr Seedless Raisins
\nSalt<\/p>\n

Method:<\/strong><\/h5>\n

Heat a small amount of olive oil in a frying pan and toast the raisins, almonds, cashews and the chopped walnuts together the finely sliced garlic. Add the rice and fry it a short time, being sure not to burn, then we add half of the coconut milk and half water. Leave on a medium heat for 20 minutes.<\/p>\n

\"garbanzos-y-yogur\"<\/strong><\/h3>\n

WARM CHICKPEA SALAD, YOGHURT AND MINT<\/strong><\/h3>\n
Ingredients:<\/strong><\/h5>\n

1 Cucumber
\n1 Crispy Lettuce
\n4 Natural Greek Yoghurts, unsweetened
\n4 Tablespoons of Mayonnaise
\n400 gr Cooked Chickpeas
\n3 Spring Onions
\n12 Tablespoons of Virgin Olive Oil
\n1 Green Pepper
\n200 gr Feta Cheese
\n2 Large Tomatoes
\nExtra Virgin Olive Oil
\n3 Tablespoons of Apple Vinegar
\nFresh Mint
\nSalt<\/p>\n

Method:<\/strong><\/h5>\n

Wash the chickpeas in cold water after taking them from the glass jar. Chop well the spring onions, the cucumber, the peppers and the tomatoes. Add a dressing of apple vinegar and extra virgin olive oil, with salt to taste, then add the chickpeas. Cut the Feta cheese into cubes and add the chickpeas. When you are ready to serve, mix the yoghurt with the mayonnaise, salt to taste, then add the crispy lettuce to the chickpea mixture and mix together with the yoghurt sauce.<\/p>\n


\n\"5267-2-bizcocho-con-yogur-y-pasas-652-xl-668x400x80xx\"<\/strong><\/p>\n

CHRISTMAS PUDDING WITH APPLES AND PRUNES<\/strong><\/h3>\n
\u00a0<\/strong>Ingredients:<\/strong><\/h5>\n

4 Apples
\n4 Eggs
\n50 gr Seedless Raisins
\n50 gr Pitted Prunes
\n50 gr Peeled Walnuts
\n50 gr de Toasted Almonds
\n\u00bd Litre of Milk
\nSugar to taste
\n6 \u201cSobaos\u201d
\n1 Brioche
\n1 Glass Almond Liqueur
\nWhipped cream to serve<\/p>\n

Method:<\/strong><\/h5>\n

In a round mould, one easy to dismount, we grease it with butter and leave on one side.. We crumble the \u201cSobaos\u201d and the brioche then soak them in Almond liqueur until it forms a compact dough We put the peeled apples in the microwave for a few minutes to soften them, then add them to the dough together with the nuts, the raisins and the prunes and mix well. We beat the eggs together with the milk and add sugar to taste, we add this mix to the masa and mix well. We pour all into the mould and put it into the oven for an hour at 180\u00ba C. To be certain it\u2019s set, prick it with a knife and if this comes out clean it \u2018s ready.<\/p>\n

Now it\u2019s the time to create a beautiful table display, and don\u2019t forget a nice tray of Turr\u00f3n!!<\/p>\n

\"bandeja-pates-de-quesos-y\"<\/h3>\n

\u00a1Ready to serve!!<\/p>\n

\u00a0<\/strong>
\n\u00a0<\/strong>
\n\u00a0<\/strong><\/p>\n

Send us your favourite recipe, the one that\u2019s a family tradition, the one which makes people fall in love with you, the one your children and grandchildren clamour for, or simply the one which you are proudest of. We won\u2019t allow it to be lost or forgotten\u2026 Oh! And send me a nice photo of the dish and the story behind it.<\/strong>\u00a0<\/strong><\/p>\n

\u00a1Yum, yum!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

It\u2019s been many years since I prepared a roast leg of pork, less than 14kilos, but as it was a present and as the saying goes \u201cdon\u2019t look a gift horse in the mouth\u201d I decide, as we\u2019re a multitude for the End of Year dinner, it would be an excellent solution.<\/p>\n","protected":false},"author":3,"featured_media":19771,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[66],"tags":[],"class_list":["post-19884","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-your-recipes-or-mine"],"acf":[],"_links":{"self":[{"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/posts\/19884","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/comments?post=19884"}],"version-history":[{"count":0,"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/posts\/19884\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/media\/19771"}],"wp:attachment":[{"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/media?parent=19884"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/categories?post=19884"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/tags?post=19884"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}