Spanish Christmas Recipes

Salmon and Cod Carpaccio

Ingredients


1 lime, juice of
1 orange, juice of
2 tablespoons caster sugar
5 tablespoons olive oil
100g fresh cod fillet
100g fresh salmon fillet
brown bread
pepper
salt
small bunch chives, chopped

Serves 6 to 8

Where to buy the ingredients


Asda
Sainsbury's
Tesco
Waitrose

Method

1. Against the grain of the fish thinly slice the salmon and cod to lengths of about 6cm
2. Place the strips of the fish onto a flat dish
3. To make the marinade, squeeze the juice of the lime and orange, sugar, chives and olive oil into a food processor and blend for 10 seconds
4. Pour of the marinade over the fish
5. Allow the fish to marinade for up to 2 hours in the fridge
6. The acidic citrus juices with cook the fish slightly, turning it opaque, making ready to eat
7. After removing the fish from the fridge leave to stand for 10 minutes then serve
8. Serve with toasted brown toast and spoon the rest of the marinade over the fish.

Roast Shoulder of Saffron Lamb

Ingredients


2 boneless lamb shoulders, approximately 700g each
2 garlic cloves, finely chopped
2 oranges, grated zest and juice
2 teaspoons fresh thyme, finely chopped
3 tablespoons sugar, brown
3 tablespoons hot water
4 shallots, finely chopped
50ml Worcestershire sauce
200ml water
saffron, pinch of

Serves 6 to 8

Where to buy the ingredients


Asda
Sainsbury's
Tesco
Waitrose

Method

1. Place the saffron into a bowl of hot water for 2 minutes
2. Mix in a bowl the chilli, sugar, zest and juice of the orange, Worcestershire sauce, garlic, thyme and the saffron water
3. Place the lamb in a large roasting tray and pour the mix over it.
4. Cover the lamb with aluminium foil and cook for approximately 3 hours, in a preheated oven of 170C / 325F.
5. Baste the lamb every 20 to 25 minutes and after 2 add the shallots to the roasting tin
6. Remove the lamb, which should have a dark glaze and place the lamb on a serving dish and cover with foil
7. Pour out the surplus fat from the roasting tin but ensure you leave the juices behind
8. Add to the leftover juice, 200ml water and with a wooden spoon scrape the pan to make a gravy
9. Pour the gravey through a sieve into a saucepan and simmer the mix over a moderate heat
10. Reduce the gravy's volume by half
11. Carve the lamb and serve with vegetables and the gravy.


Where To Buy Cookery Books

Amazon - Online Store
The Book Depository - Bookstore
Blackwell's - Bookstore
Waterstones - Bookstore