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CHRISTMAS EVE MENU at La Cocina de Pedro y Yolanda: 1- Christmas prawn cream. 2- Tuscan-style salmon. 3- Pork cheeks with Pedro Ximénez. 4- Nougat and caramel tart. CHRISTMAS PRAWN CREAM 24 prawns, 700 ml fish stock, 400 g pumpkin, 1 leek, 1 carrot, 2 potatoes, 1/2 glass of brandy, olive oil, salt and pepper. TUSCAN STYLE SALMON 4 servings of salmon (600 gr), 25 gr of butter, 3 cloves of garlic, 24 cherry tomatoes, 50 gr of spinach, 200 ml of cream, 25 gr of parmesan powder, 1 tablespoon of chopped fresh basil, 1 tablespoon of chopped fresh parsley, 1/2 lemon Olive oil, salt and pepper. PORK CHEEKS WITH PEDRO XIMÉNEZ 1 kg of pork cheeks (preferably Iberian). 1 large onion, 1 clove of garlic, 2 carrots, 70 ml of olive oil, 2 choricero peppers, 2 bay leaves, 150 ml of Pedro Ximénez, 300 ml of meat broth (in this case from stew), Flour, Salt and pepper. NOUGAT AND CARAMEL CAKE 200 g of Digestive biscuits, 100 g of butter, 400 g of Mascarpone cheese, 180 g of sugar, 200 g of whipping cream, 1 tablespoon of vanilla essence, 250 g of Jijona nougat, 3 eggs, Liquid caramel, Almond crocanti