The Club Mixtos Box 3.2

 

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Serrano ham with quince.

Ingredients
Serrano ham slices
quince tacos
slices of sliced bread

Elaboration

First take a slice of bread, cut off the crusts and then slice three or four rows lengthwise. Calculate the width of the slice and cut a small cube of quince that is enough to wrap it on the slice. Put the piece of quince on the slice and wrap it with the bread, take the slice of ham and wrap the bread. Easy and delicious, don't you think?

Mackerel ceviche with grapefruit.

Fast, cheap and light starter for Christmas

This mackerel ceviche is a perfect dish for a very easy, cheap and healthy starter or appetizer that you can adapt to your tastes.

Ingredients
Mackerel loins, 3 of 100-125 g each
Pink grapefruit, 1 cut into wedges
Grated orange peel, 1 tbsp.

Extra virgin olive oil, 1 tsp
Salt to taste
Cilantro, to taste

Elaboration

1. Grapefruit marinade

We peel the grapefruit. To make it easier, we first remove the ends and then the side skin. The less white nerves we have left, the more it will help us to take out the segments. Once we have peeled the grapefruit, we place ourselves on a deep plate and cut the grapefruit segments with the knife. If the segments are very large, as in our case, we will cut each of the segments into several pieces. Next, with the help of a fork or some pastry rods, we remove the pieces of grapefruit so that the blow releases much of its juices. Add a tablespoon of olive oil, salt, orange zest and coriander to taste. We remove. If you like a slightly sweeter taste, you can use less grapefruit and dress it with lime juice. If you like it even sweeter, a great option is to add a teaspoon of soy sauce.

2.Cut the mackerel

If you don't have much time, our advice is to ask the fishmonger to clean your mackerels and take out the loins completely clean and ready to eat. Cleaning and cutting the meat of the fish can be a bit tedious if you are not used to dealing with this product or if you do not have very sharp knives.

Before preparing the fish at home, we freeze it to prevent anisakis. Once the freezing time has passed and facing the already thawed fish, we cut into half-centimeter-thick slices across the width of the mackerel loin. A cut similar to thin slices of ham. We booked.

3.Serve

Place the mackerel pieces on a plate. Add the grapefruit juice and mix well. Grate a bit of grapefruit skin. Before serving, let it rest for at least 2 hours in the fridge.

Strawberry and yogurt ice cream mini bonbons.

Ingredients
12 strawberries and 2 sweetened yogurts

Elaboration

We start by pouring the yogurts into a bowl and whisking them until they are really creamy. In an ice bucket, preferably in the shape of a hemisphere or a heart so that the result is more beautiful, fill the cubes with the yogurt up to about three quarters of their capacity. Put in the freezer for half an hour so that the cream begins to harden. Meanwhile, we clean the strawberries well, and cut them in halves, so that they show their peculiar drawing that will contrast with the yogurt coverage. We take the ice tray out of the freezer and carefully place the half strawberries on top of each portion of yogurt, pressing on the strawberry until it is flush, but without covering it with the yogurt. Once we have everything in place, we cover the ice tray with plastic or kitchen film so that the strawberries do not burn in the freezer due to the action of the cold and we leave them for about twelve hours. We already have them ready for when we want to enjoy them.

 

The Wine: Touché wine.

The Wine: Pilgrim

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