Arguiñano reveals the Christmas menu that is eaten at home and gives the keys to the recipes

Arguiñano is premiering. Television’s most beloved cook has launched a new book with recipes to satisfy all ages and with different processing times, from 15 to 20 minutes to an hour and a half or two. All of them he has prepared at some point for his television followers.

“They are recipes for every day and to eat varied,” says the chef, who recommends looking at the refrigerator before going shopping because “There are always things to take advantage of and we are not here to throw away”.

The second tip is “never go shopping hungry.” “If you go hungry, you are going to start putting things in the car because you will want everything, chocolates, chillies … nougat and marzipan at this time and many other things, “he warns.

He notes that in all his career years “there have not been as many changes” in eating habits as it may seem. One aspect in which “much has been improved” is in the use of oils and fats, which has been significantly reduced.

“We have also stopped eating legumes for many years and now it seems that it is picking up a little. I always say that there has to be a spoon dish at home two or three days a week. These kinds of dishes should not be lacking, also knowing that they are cheap and they do themselves, “he says.

Son 950 recipes, including some of the dishes your family eats at Christmas. A great defender of spoon dishes, increasing the consumption of eggs and making use of cooking, Arguiñano gives the keys to cooking for the whole family in a healthy way.

Thus, at his Christmas table, around which more than 30 people gather, there is no lack of Russian salad, chicken broth, a vegetable such as thistle, and capon. There is also compote and marzipan. The capon is from home, and with so many diners, for the holidays he prepares four animals, weighing about 4 kilos each.

At 73 years old, the cook is proud that “the Russian salad and chicken soup that I used to eat when I was 5 years old is what my grandchildren now eat.” And if for something Arguiñano is the most beloved cook in Spain, it is because of his simplicity in the kitchen.

Below we review Arguiñano’s key recipes for this Christmas, all in his new book.

Russian salad

An indispensable for him and his family. A simple recipe that can be found on all tables in Spain and in which there is only one important trick. The potato must be cooked whole and unpeeled.

Thistle in different versions

This winter vegetable has gone from being typical at Christmas in Mediterranean countries to being on more and more tables. It admits a multitude of cooked, from boiled to roasted and battered or with various sauces.

Roasted capon with pears and mashed potato

This animal, which is actually a free-range chicken, has a fine and tender meat. A dish that was born in the farmhouses and that was incorporated over the years to the Christmas menus of many families.

Ingredients (6-8p.):

1 capon

2-3 potatoes

2 apples

4 pears

4 cloves of garlic

4 chicken livers

Water

Extra virgin olive oil

Shall

Black pepper

A few sprigs of thyme

Parsley

Elaboration:

1. Cook the potatoes in a saucepan with plenty of water and a pinch of salt for 25-30 minutes. Let them warm, peel them and pass them through a food processor. Add a pinch of chopped parsley, season and mix well. Chop the livers and sauté them in a frying pan with a splash of oil and 2 sliced ​​garlic cloves. Incorporate them into the puree. Reservation.

2. Wash and chop the apples and liquefy them. Reservation.

3. Mash 2 cloves of garlic in a mortar with the thyme branches and a pinch of salt. Add a dash of oil and mix well.

4. Season the inside of the capon and spread it inside and out with the mash. Season and bake at 180 ° C for 60 minutes. After this time, place the pears around the capon, pour the apple juice on top and continue baking it at 160 ° C for another 30 minutes. Remove the capon and pears to a platter. Reduce the juice from the pan into a skillet and pour it over the capon. Serve the capon and the pears in the source, decorate with parsley and accompany it with the mashed potato.