As Mariah Carey would say, “
all I want for Christmas is…
” lamb !.
Yes, it is a reality: the first two celebrations of this Christmas have already fallen, and with them their corresponding insatiable feasts with infinite after-dinner meals.
As much as Christmas used to be a time when you had to practice abstinence - gastronomic and everything, hey! -, today they are made to enjoy, eat and drink until the belt does not hold any more.
Lights hang in the streets, shops are crowded, and toy commercials on television are the order of the day;
and still you, not knowing what to cook.
Spain is a diverse country, with many different traditions and typical foods.
Depending on the region where you are, the preparations may vary: there are timeless protagonists such as seafood, red cabbage, consommé, suckling pig or lamb.
The latter is perhaps the most demanded and widespread, since it is not a more or less simple roast, the kind that is put in the oven and you forget about it.
There are many lambs that are sold on these dates and many Christmas leftovers that are fed weeks later: croquettes or gratins where everything fits are perfect examples of what we are talking about.
Today, we bring you a recipe for using lamb -or any other vegetable or meat- fun, attractive and very simple to make.
You will win over your guests by doing something different and very delicious based on scraps: a strudel.
Yes, that roll normally stuffed with apple that we understand as a dessert, here it becomes a perfect starter to recover the shoulder that has been left over in one of those meals in which you end up saying I can't with the
life
.
Difficulty
The most brother-in-law in the family could do it.
Ingredients
For 8 people
500 g leftover roast lamb
2 carrots
1 onion
3 garlic cloves
1 squirt of Brandy
1 handful of prunes
1 Golden apple
½ teaspoon cinnamon
1 teaspoon thyme
1 teaspoon oregano
1 slice of toasted sliced bread.
1 egg
1 large puff pastry plate
Preparation
In a frying pan, sauté garlic, onion and carrot until everything is golden brown.
Over medium heat: we do not want them to poach, but to brown (be careful not to burn).
Add the lamb meat in small pieces and mix everything well.
Remove from heat and drain over a colander, reserving the leftover broth.
Peel and cut an apple into small squares.
Toast the sliced bread, remove the edges if any, and cut it in the same way.
Finely chop some prunes and add to the mixture.
Season with the spices and add the lamb with the vegetables.
Mix everything well and season with salt.
Place the puff pastry on a piece of parchment paper to make it easier to roll.
Fill the puff pastry in the middle, leaving the sides free to be able to fold well and not crumble.
Begin rolling from the bottom end until the entire mixture is covered.
Press and, holding the mixture, give the puff pastry a new turn using the greaseproof paper.
Finish closing and trim the excess puff pastry.
Close the edges like a booklet and tuck in.
Prick the surface with a toothpick to let the steam escape and paint with egg.
Bake 180º for 40 minutes.
Stand for five minutes and serve.
If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Chef's Ombudsman by sending an email to defensoracomidista@gmail.com