♥Typical Christmas dinner in Spain.

Golden salt.

Ingredients:1 kilo and 1 / 2 of Golden

4 kilos of coarse saltwater.

Preparation of the salt Golden Recipe:Step 1: Use whole fish and peeling (without gut) not to take too much

salt. Gold is placed in a large dry mud at the base after putting a good layer of salt. Then cover with the remaining salt, covering

it completely. Finally, check for over a bit of water to help form a crust of salt on the fish.

Step 2: Put it in the oven and preheat to 180 degrees for about three quarters of an hour.

Step 3: Once baked the crust must be broken with a hard tool. Clean the fish, meat serving delicious sauces recommended.

♫Truffled turkey.Ingredients:

The full breast of a turkey (depending on weight, calculate for a turkey of about five kilos)

2 bottles of the best truffles (hard thing these days as the nose does not know anything)

1 / 2 kilo of lean ground beef.1 / 2 kilo of lean pork, lean.

1 / 4 kilo of ham in a single block.1 / 4 kilo of ham taco also.

2 eggs.a glass of white wine "diamond“.

salt.white and black pepper.

Veal Bones.celery.carrot.

☺Preparation.Step 1: In a boll is mixed pork and beef with two eggs wine salt,

pepper and juice of one of the boats nose ..

Step 2: With the skin of the turkey (in the meat they sell when performed) or spread on the marble once sprinkled with some of

the broth from the truffles, place a layer of chicken breast meat fillets made  a centimeter or less. Extends over a layer

of ground beef, ham and cut into strips and thick slices be interspersed with the serrano york, they

get taquitos also truffles, so layers are formed by ensuring that the latter is also a breast . Then wrap the skin well with the coil

and needle and thread is sewn tightly, forming an enormous sausage.

Step 3. Then sold with a wide band and finally wrapped it tight with a white cloth to be sewn also make it as tight as

possible. Once preparation is immersed in water, always horizontal (the pan should be very wide) and ensuring

that the water covering it quite extensively.

Step 4. I add beef bones, celery, carlota a generous stream of diamond, salt and boil for at least three or four

hours depends on the weight has been reached. Calculate an hour per kilo of weight.

Step 5. When the turkey is cooked and placed on a tray and adds up

six or seven kilos of weight, must be pressed well because of this depends on the cutout tight and do

not crumble when cut. Leave overnight, and the next day, he remove all the bandages and can be stored in a

refrigerator with transparent plastic wrap.

Ham and béchamel croquettes.

Ingredients:• 200 gr. of chopped ‘Serrano’ ham.• 1 spoon of butter.• 3 spoons of flour.• 2 glasses of milk.•An egg.•Breadcrumbs.•Salt.

Preparation:

Make a béchamel in a low fire for avoid lumps. For it, put in a pan the butter until it melts, then, add the flour without stop removing. A little bit after, add the warm

milk until the béchamel thickens.When the béchamel thickens add the salt, the ham or the ingredients you’ve choose.Move the mix for five minutes, keeping it

in a slow fire.

• Extend the béchamel in a plate and let it get cold.

• Now, it’s time to make the croquettes. Take little amounts of mass and give them the size and the form that you want with your hands, or with the help of little spoons.

• Pass the croquettes through flour, them through beaten egg and, finally, through breadcrumbs.

• Fry the batter croquettes until they are crispy.

Duck a l’orange.

Ingredients:• 3 quarters of thighs and 2

duck breasts.• A chopped onion.• 6 cloves of minced garlic.• 3 spoons of olive oil.

• A glass of natural orange juice.

• Some sprigs of rosemary.• A spoon of tarragon.• Salt.• Pepper.

Preparation:• Clean the duck.• Put it in a bowl with the oil, the

chopped onion, the minced garlic, the rosemary, the tarragon, the salt and the pepper.

• When you think it’s good pickled, add the orange juice.

• Bake it 35 minutes at 250ºC.• Serve the duck with orange slices

and dipped in orange juice.

Shrimp cocktail

INGREDIENTS:• 1 kg of shrimps• 400 gr. of palmettos,• 2 French lettuces• 1 cup of mayonnaise • 2 spoonfuls of good Ketchup • The juice of an average sized orange • 1 teaspoonful of whiskey• Pepper and Tabasco

PREPARATION of Shrimp Cocktail:

1. Cook the shrimps for two minutes in boiling water with a handful of salt and two laurel leaves.

2. Put them rapidly in frozen water until they cool, in order that the skin shines.

3. Keep a whole shrimp for every bowl of cocktail, the rest peel them.

4. Separate the leaves of lettuce wash them and drain them well.

5. Drape the sides of each bowl with lettuce leaves.6. For the pink sauce mix the mayonnaise, the ketchup, the

whisky, and in last place the orange juice. Add salt, pepper and a few drops of Tabasco to taste. The sauce must stay a nice and light pink colour.

7. Mix the sauce with the tracks of palmetto shrimp tails and maize. Distribute it in the bowls.

8. To serve decorate each bowl with an entire shrimp.