Pat the chicken dry, then transfer to a wire rack, breast side up, set over a roasting tin and set aside in the fridge. Make a basting dressing in a bowl with the grape juice, vinegar, vi ranci or port and marjoram or oregano. Season with salt and pepper and set aside. To make the stuffing, heat the oil in a frying pan over medium heat. Add the onion, garlic and bay leaf and cook for 12–15 minutes, until the onion is golden. Increase the heat to high and add the chorizo, then stir through the sausage meat and cook, stirring, for 3–4 minutes. Transfer to a large bowl, add the raisins, grapes, breadcrumbs, almonds, cinnamon and tarragon and season with salt and pepper. Discard the bay leaf. Preheat the oven to 180°C (350°F) fan-forced. Remove the chicken from the fridge. Tightly roll three-quarters of the stuffing into three large balls, then pack each ball into the chicken. Wrap the remaining stuffing in baking paper and a layer of foil. Rub the lard all over the chicken and pour half the basting dressing into the roasting tin with 250 ml (1 cup) water. Roast for 45 minutes, then remove the tin and turn over the chicken. Give the liquid in the tin a stir and puncture a few holes into the chicken with a kitchen skewer. Baste the top of the chicken with 2 tablespoons of the dressing, then return to the oven with the remaining stuffing and roast for another 30 minutes. Increase the temperature to 220°C (430°F) and remove the tin again. Turn the chicken back over and pierce a few more holes on each side of the spine. Baste with another 2 tablespoons of dressing and add a little more water to the tin if the liquid is drying out. Roast for another 8–10 minutes, until the skin is golden and crisp. Turn the oven off, open the door to let the heat out and leave the chicken to rest for 12–15 minutes. Combine any remaining pan juices in a jug with the last of the dressing and the honey. Serve the chicken with the dressing and extra stuffing on the side. 1 x 1.8 kg (4 lb) free-range chicken, rinsed 100 ml (31/2 fl oz) grape juice (mosto) or verjuice 100 ml (31/2 fl oz) sherry vinegar 100 ml (31/2 fl oz) vi ranci or port 2 teaspoons chopped marjoram or oregano leaves salt flakes and freshly cracked black pepper 2 tablespoons extra virgin olive oil 1 large onion, finely diced 4 garlic cloves, minced 1 fresh bay leaf 1 fresh chorizo sausage, de-cased 200 g (7 oz) pork and fennel sausages, de-cased 30 g (¼ cup) raisins 90 g (3 oz) black grapes, quartered 50 g (13/4 oz) freshly blitzed breadcrumbs 20 g (3/4 oz) slivered almonds, toasted 1/2 teaspoon ground cinnamon 1 tablespoon chopped tarragon leaves 20 g (3/4 oz) good-quality lard or butter 1 teaspoon honey A Balearic Christmas Day is a traditional family feasting event, unlike in the rest of Spain where families come together on Christmas Eve. It’s a time for stuffing: stockings, pastas, animals and pastries! The first course is usually sopa rellena, a stock-based broth with stuffed large pasta shells. Then you may see either suckling pig, or roast turkey or chicken with a traditional stuffing, such as this recipe. Serves 4Roast chicken with chorizo stuffing Pollo relleno con chorizo 109Simple Midweek MealsPat the chicken dry, then transfer to a wire rack, breast side up, set over a roasting tin and set aside in the fridge. Make a basting dressing in a bowl with the grape juice, vinegar, vi ranci or port and marjoram or oregano. Season with salt and pepper and set aside. To make the stuffing, heat the oil in a frying pan over medium heat. Add the onion, garlic and bay leaf and cook for 12–15 minutes, until the onion is golden. Increase the heat to high and add the chorizo, then stir through the sausage meat and cook, stirring, for 3–4 minutes. Transfer to a large bowl, add the raisins, grapes, breadcrumbs, almonds, cinnamon and tarragon and season with salt and pepper. Discard the bay leaf. Preheat the oven to 180°C (350°F) fan-forced. Remove the chicken from the fridge. Tightly roll three-quarters of the stuffing into three large balls, then pack each ball into the chicken. Wrap the remaining stuffing in baking paper and a layer of foil. Rub the lard all over the chicken and pour half the basting dressing into the roasting tin with 250 ml (1 cup) water. Roast for 45 minutes, then remove the tin and turn over the chicken. Give the liquid in the tin a stir and puncture a few holes into the chicken with a kitchen skewer. Baste the top of the chicken with 2 tablespoons of the dressing, then return to the oven with the remaining stuffing and roast for another 30 minutes. Increase the temperature to 220°C (430°F) and remove the tin again. Turn the chicken back over and pierce a few more holes on each side of the spine. Baste with another 2 tablespoons of dressing and add a little more water to the tin if the liquid is drying out. Roast for another 8–10 minutes, until the skin is golden and crisp. Turn the oven off, open the door to let the heat out and leave the chicken to rest for 12–15 minutes. Combine any remaining pan juices in a jug with the last of the dressing and the honey. Serve the chicken with the dressing and extra stuffing on the side. 1 x 1.8 kg (4 lb) free-range chicken, rinsed 100 ml (31/2 fl oz) grape juice (mosto) or verjuice 100 ml (31/2 fl oz) sherry vinegar 100 ml (31/2 fl oz) vi ranci or port 2 teaspoons chopped marjoram or oregano leaves salt flakes and freshly cracked black pepper 2 tablespoons extra virgin olive oil 1 large onion, finely diced 4 garlic cloves, minced 1 fresh bay leaf 1 fresh chorizo sausage, de-cased 200 g (7 oz) pork and fennel sausages, de-cased 30 g (¼ cup) raisins 90 g (3 oz) black grapes, quartered 50 g (13/4 oz) freshly blitzed breadcrumbs 20 g (3/4 oz) slivered almonds, toasted 1/2 teaspoon ground cinnamon 1 tablespoon chopped tarragon leaves 20 g (3/4 oz) good-quality lard or butter 1 teaspoon honey A Balearic Christmas Day is a traditional family feasting event, unlike in the rest of Spain where families come together on Christmas Eve. It’s a time for stuffing: stockings, pastas, animals and pastries! The first course is usually sopa rellena, a stock-based broth with stuffed large pasta shells. Then you may see either suckling pig, or roast turkey or chicken with a traditional stuffing, such as this recipe. Serves 4Roast chicken with chorizo stuffing Pollo relleno con chorizo 109Simple Midweek Meals500 ml (2 cups) vegetable stock ½ bunch of tarragon 200 g (7 oz) fresh or frozen podded baby broad (fava) beans iced water 150 g (5½ oz) fresh or frozen podded peas 2 sprigs of mint, leaves picked and thinly sliced salt flakes and freshly cracked black pepper 60 ml (1/4 cup) extra virgin olive oil 1 tablespoon sherry vinegar 1 teaspoon freshly grated ginger juice of ½ lemon ¼ radicchio, shredded 100 g (3½ oz) queso fresco or firm ricotta Bring the vegetable stock and two sprigs of tarragon to the boil in a saucepan over medium–high heat. Blanch the broad beans for 2 minutes then, using a slotted spoon, remove them from the stock and immediately transfer to a bowl of iced water. Remove the outer skins of most of the larger beans, leaving the smaller ones intact for a touch of bitterness. Bring the stock back to the boil and blanch the peas for 4 minutes, then strain and cool in the iced water. Finely chop the remaining tarragon leaves and place in a bowl, along with the blanched broad beans and peas, mint leaves, a pinch of salt and pepper and half the olive oil. In a separate bowl, combine the vinegar, ginger, lemon juice and remaining oil, then toss through the shredded radicchio. Mix this through the broad bean and pea mixture. Transfer the salad to a serving platter and dot the queso fresco or ricotta over the top. Broad (fava) beans are so hardy and easy to grow. In addition, they set up the vegetable garden for summer plantings by fixing much-needed nitrogen into the soil, paving the way for that sweet crop of tomatoes. Inspiration for the flavour combinations in this dish comes from one of my favourite meals by chef Santi Santamaria, who unfortunately passed away too soon. The essence of fresh ginger paired with tiny-teeny bright-green freshly podded baby broad beans make this dish truly unforgettable. Serves 4Baby broad bean & pea salad Ensalada de habas y guisantes Spanish at Home122500 ml (2 cups) vegetable stock ½ bunch of tarragon 200 g (7 oz) fresh or frozen podded baby broad (fava) beans iced water 150 g (5½ oz) fresh or frozen podded peas 2 sprigs of mint, leaves picked and thinly sliced salt flakes and freshly cracked black pepper 60 ml (1/4 cup) extra virgin olive oil 1 tablespoon sherry vinegar 1 teaspoon freshly grated ginger juice of ½ lemon ¼ radicchio, shredded 100 g (3½ oz) queso fresco or firm ricotta Bring the vegetable stock and two sprigs of tarragon to the boil in a saucepan over medium–high heat. Blanch the broad beans for 2 minutes then, using a slotted spoon, remove them from the stock and immediately transfer to a bowl of iced water. Remove the outer skins of most of the larger beans, leaving the smaller ones intact for a touch of bitterness. Bring the stock back to the boil and blanch the peas for 4 minutes, then strain and cool in the iced water. Finely chop the remaining tarragon leaves and place in a bowl, along with the blanched broad beans and peas, mint leaves, a pinch of salt and pepper and half the olive oil. In a separate bowl, combine the vinegar, ginger, lemon juice and remaining oil, then toss through the shredded radicchio. Mix this through the broad bean and pea mixture. Transfer the salad to a serving platter and dot the queso fresco or ricotta over the top. Broad (fava) beans are so hardy and easy to grow. In addition, they set up the vegetable garden for summer plantings by fixing much-needed nitrogen into the soil, paving the way for that sweet crop of tomatoes. Inspiration for the flavour combinations in this dish comes from one of my favourite meals by chef Santi Santamaria, who unfortunately passed away too soon. The essence of fresh ginger paired with tiny-teeny bright-green freshly podded baby broad beans make this dish truly unforgettable. Serves 4Baby broad bean & pea salad Ensalada de habas y guisantes Spanish at Home12220 g (¾ oz) unsalted butter, softened 4 apples 120 g (4½ oz) aged Mahón reserva or 12 month-aged cheddar, grated 2 thyme sprigs, leaves finely chopped salt flakes and freshly cracked black pepper 1 tablespoon Calvados or other brandy 10 hazelnuts, roasted, skinned and roughly chopped Preheat the oven to 180°C (350°F) fan-forced. Grease a small baking tray with the butter and line with baking paper. Slice the top quarter off each apple and set the tops aside. Carefully cut out the cores, keeping the bottoms of the apples intact. Gently spoon out the apple flesh, leaving a 5 mm (1/4 in) layer of apple behind. Place the apple flesh in a bowl with the cheese and thyme and season with salt and pepper. Mix well to combine and smash up any larger apple chunks using the back of a fork. Set aside in the fridge for 10 minutes. Sprinkle 1 teaspoon of Calvados or other brandy into each hollowed-out apple and stuff to the top with the cheese mixture. Transfer the stuffed apples to the prepared tray, along with the apple tops, and sprinkle over the hazelnuts. Bake for 15–20 minutes, until the cheese is melted and bubbling. Serve with a drizzle of the remaining juices in the baking tray. Manzanas rellenas Mahón-stuffed applesServes 4 Queso Mahón’ is a young, creamy, well-rounded cheddar-type cheese. It’s named after the port of Mahón in Menorca, where the British, during their occupation of the island in the 18th century, brought across cattle for cheese production. Mahón cheese has a salty, tangy and mineral taste due to the high sea salt content in the local grass pastures. It’s ripened in caves for as little as two months for young cheese and up to 12 months for the salty, drier and harder Mahón reserva. This dessert ticks all the boxes when you can’t decide between a cheese board, fruit platter or sweet. 241Sweet Dulces20 g (¾ oz) unsalted butter, softened 4 apples 120 g (4½ oz) aged Mahón reserva or 12 month-aged cheddar, grated 2 thyme sprigs, leaves finely chopped salt flakes and freshly cracked black pepper 1 tablespoon Calvados or other brandy 10 hazelnuts, roasted, skinned and roughly chopped Preheat the oven to 180°C (350°F) fan-forced. Grease a small baking tray with the butter and line with baking paper. Slice the top quarter off each apple and set the tops aside. Carefully cut out the cores, keeping the bottoms of the apples intact. Gently spoon out the apple flesh, leaving a 5 mm (1/4 in) layer of apple behind. Place the apple flesh in a bowl with the cheese and thyme and season with salt and pepper. Mix well to combine and smash up any larger apple chunks using the back of a fork. Set aside in the fridge for 10 minutes. Sprinkle 1 teaspoon of Calvados or other brandy into each hollowed-out apple and stuff to the top with the cheese mixture. Transfer the stuffed apples to the prepared tray, along with the apple tops, and sprinkle over the hazelnuts. Bake for 15–20 minutes, until the cheese is melted and bubbling. Serve with a drizzle of the remaining juices in the baking tray. Manzanas rellenas Mahón-stuffed applesServes 4 Queso Mahón’ is a young, creamy, well-rounded cheddar-type cheese. It’s named after the port of Mahón in Menorca, where the British, during their occupation of the island in the 18th century, brought across cattle for cheese production. Mahón cheese has a salty, tangy and mineral taste due to the high sea salt content in the local grass pastures. It’s ripened in caves for as little as two months for young cheese and up to 12 months for the salty, drier and harder Mahón reserva. This dessert ticks all the boxes when you can’t decide between a cheese board, fruit platter or sweet. 241Sweet Dulcesr I t EAT YOUR BOOKS We hope you enjoyed this EYB Book Preview The complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB. Next >