Classic (and not so classic) ideas for Christmas meals

Who hasn't asked someone at home for a recipe and ended up completely confused? Those who know them by heart, whether through profession, passion, or because they've practiced them countless times, struggle to rearrange the steps for others to learn. It's even more difficult to get those who possess the desired recipe to explain the exact quantities and cooking times. Phrases like "you'll see," "you'll see," or even "the time it takes to say the Lord's Prayer" are the go-to instructions for knowing how many grams or how long to cook. For all these reasons, we've decided to explain the recipes you've always wanted to know so you can cook at home this Christmas.

Chef Oriol Sabé, from the Can Marco restaurant in San Esteban de Palautordera, reveals tricks as important as placing the beans inside a mesh bag so they can all be retrieved together after boiling for a full hour. To learn many more, Read the recipe, where you will find the explanatory video.To continue, we also reveal the secrets of the recipe from chef Paco Pérez, of the Miramar restaurant in Llançà. Here you will find the link.

This is the theory of one of the best Catalan chefs, Jordi Vilà, who claims that cannelloni are prepared from a asIt's made with chicken, pork, and beef in different proportions: specifically, 70% chicken, 25% pork, and 5% beef. For each meat, it's recommended to use specific cuts: from chicken, only the thighs; from pork, more of the loin than the jowl; and from beef, the cheeks. Before roasting them in the oven, sear the skin of the chicken thighs in a pan or on a griddle over high heat to render the fat. Once seared, season them with salt and pepper along with the rest of the meat. For many other tips and tricks, See the recipe at this link.

It's a prized recipe because it follows the principle that diners won't find any chicken bones when they put it on their plate, that they can dip bread in it, and that it will seem like the most delicious dish they've ever eaten. A dream? No, following the recipe of Chef Oriol Sabé is possible, and that's why here's the link for you to follow him.

It's probably the snack that unites generations: bread with olive oil and salt. These time-honored ingredients can be transformed into nougat using a recipe explained by chef Albert Adrià and his pastry chef Alfredo Machado. For all these reasons, we recommend you consult the Written recipe and video explaining all the secrets to making the best chocolate nougat at home

If you want to innovate...

However, if you'd like to prepare a menu that isn't traditional, we also offer other easy recipes and step-by-step instructions on how to make them at home. Such as a pasta with eggplant cream and ricotta cheese; Grilled skate, which is quick to cook; monkfish tails with romesco sauce; artichokes with tempura, and the one with the biggest sweet tooth, some homemade wafers, of which he will leave not even the crumbs.

Enjoy!