Christmas Menu:

Starter/Appetizer: Lobster Salad

Ingredients
(4 servings people)
- Lobster (2,2 pounds)/ 1lbs lobster1 kg lobster
- O6 lbs 250 gr of lettucegreen sprouts/baby leaf salad/salad shoots/ sweet greens
- 1 pomegranate
- 1 egg
- 1 orange/a juice of an orange
- 1 lemon/ a juice of a lemon
- 2 spoonful of soy sauce (2 tablespoonful)
- 2 spoonful of roasted sesame (2 tablespoonful)
- 100 ml sunflower oil (Approximately cup/ 3,38 fl oz / 6 tablespoons)
- 2 bays leaves
- Salt
Preparation
1. Heat a big pot plenty of water with the bay leaves and three handfuls of salt.
Once it begins to boilWhen boiling, add the lobsters and let them boil forcook
during 15 minutes.Take Bring them out and let them cool down/leave them to
cool down.
2. Open the shell of the lobster. Crack the lobster, and put the bodys extract the
meat and blend it/flesh in a mixer. Add the an egg, the orange juice and the soy
sauce. While Bblending, it and add slowly the sunflower oil little by little. The
result should be aIt must go/turn out a bit more liquid sauce a little more liguidy
than mayonnaise. Adjust the seasoning /add more salt or and add a bit lemon
juice if neededorange was not sufficiently sour.
3. Extract Obtain/get the tails meat/flesh from the tail and and lobster legs/paws
with tongs. Slice/Fillet the big pieces.
4. Remove the pips from the pomegranate. It will be enough with a half of it/A half
should be enough.
5. Put/ the salad ion a flat platter or ion the dishes. Arrange a basise of green
sprouts mixed with pomegranate. DistributeShare out the lobsters meat/flesh
and dress it with two or three spoonfuls of sauce. Decorate it with toasted
sesame and serve it/its ready to serve/it will be ready to serve..


Entre
CHRISTMAS STUFFED TURKEY (6 servings)
Ingredients:
- A 5 lb turkey (5,5 lbs)
Comment [CFH1]: En UK no hay punto
detrs de lbs, pero en US s
- A big/large onion
- 2 Garlic cloves (2 cloves)
- Oil (4 tablespoons) olive oil
- 1 lb Minced beef (1,1 lbs)
- 1 lb Minced pork (1,1 lbs)
- teaspoon Thyme (1 teaspoon)
- 5 oz of Chestnuts (5,29 oz)
- 10 oz Dried prunes (8,8 oz)
- 4 oz Walnuts (3,5 oz)
- 6 oz Raisins (5,29 oz)
- 2 oz Butter/Lard (1,78 oz)
- Sherry (3,38 fl oz)
- Cider (8,45 fl oz)
- Salt and pepper to taste

Clean and prepare the turkey. Season it/add salt and pepper.
Put a dash of oil in a pan. Add two teaspoons of olive oil in a saucepan. Add the onion
(peeled and choppminceded) and the garlics choppedminced, and stir-frysaut it all
everything together. Add the meat. Peel and chop the chestnuts and add them toput
them in the pan with the chopped fruits. Add the sherry and season it (with salt and
pepper). Mix it well and leave to t it dry a few hours.
Once dry, stuff the turkey; then sew it, tie it up and spread it with lard. Spray it with the
cider and cover it. Wrap the turkey with aluminium foil and introduce/put it in the oven
(190 C 374 F) for half an hour. During that time, the turkey will be sprayed several
times with the sauce. When it cooked through, open it until it brown. Finally, serve it in
a big oval tray with the sauce separately.
Tip/Trick: leave it to stand for 30 minutes before cutting it.
Comment [CFH2]: Prunes: ciruelas pasas;
plum: ciruela negra; yellow plum: ciruela
amarilla