On Sunday, June 20, Chilean children prepare to celebrate the most important of the family: Pope. A celebration of affection and admiration that will surely be celebrated with a rich and different lunch, which can even be cooked as a family to pamper the «gift» of the house.
In this context, chef Jorge Quiroga suggests four delicious recipes to show off this Father’s Day. These preparations have a special touch of white-coated Spanish pork products such as Spanish chorizo or Serrano ham that give all the flavor and tradition of Spanish culture that leave no palate indifferent.
“We know that there are many types of dads, all with their very defined style and with one point in common: that they like to be surprised with a delicious meal, so this time I suggest 4 recipes so that both children and mothers can give it to them in the taste. All ingredients very easy to buy in the supermarket”says the expert chef in Spanish charcuterie.
Before knowing what the perfect recipe is to celebrate your dad, we ask you some questions that will guide you when preparing something more innovative that yes or yes dad will like it.
What is your dad’s lifestyle?
You have 4 styles:
-Young Dad: who is always exploring new things, very adventurous, with a more youthful lifestyle and without fear of living new experiences.
-The sophisticated dad: who is always aware of always reading about the latest trends and prefers something delicious and quality rather than a forceful dish because he is aware of having a healthy life.
-The multi-cultural dad (whether Chilean or foreign): who prefers travel and understanding new cultures, mixing flavors and ingredients from around the world.
-The classic or traditional dad: that he likes routine and the classic, that he plays it safe with his choices and that he prefers to repeat them over and over again before daring to something totally different.
Recipe 1: Chicken marinated in honey wrapped in serrano ham accompanied by golden potatoes with parsley (juvenile dad).
Honey-marinated chicken wrapped in Serrano ham
Ingredients
-1 chicken breast
-300 grams of serrano ham (from the Spanish white layer pig)
-100 grams of honey
-1 tablespoon of mustard
-1 pinch of colored pepper
-300 grams of potatoes
-½ packet of parsley
-100 ml of olive oil
-Salt
-1 pack of toothpicks (to assert readiness)
Cut the breast into large pieces of chicken. Marinate in honey, mustard, colored chili and olive oil for a couple of hours so that it can absorb the flavor that you want to obtain. Once the time has elapsed, take the marinated chicken and wrap it in the stretched slices of Serrano ham.
To prevent them from falling apart, cross them with a toothpick to keep the shape. Once they are all rolled up, place in a pudding pan, apply salt and bake for 25 minutes at 180º C.
To accompany, cut potatoes into chips or rondel, ideally with skin and not very thick (less than ½ cm thick). When they are all laminated, heat the potatoes with olive oil and colored chili in a skillet over medium-low heat to cook. When they are ready, chop the parsley and sprinkle on top along with the salt.
Finally, remove the chicken from the oven and assemble the dish together with the potatoes, removing the toothpicks for easier eating.
Recipe 2: Pippin Papillote with Serrano Ham (sophisticated father, gourmet).
Pippin with Serrano Ham
Ingredients:
-150 gr of Serrano Ham
-200 gr of pippin
-50 grams of butter
-100 cc of white wine
-150 gr of laminated cheese
-150 ml of olive oil
-aluminum foil
-parsley
-Salt
-Pepper
Cut the aluminum foil about 20cm. Place the Pippin fillet on the aluminum foil, add the pieces of butter, olive oil and white wine. On this place the slices of cheese and the Serrano ham cut into strips, salt and pepper, close the aluminum foil and bake for 15 minutes in a hot oven. Before serving, sprinkle the chopped parsley.
Recipe 3: Risotto with serrano ham and merkén (multicultural dad)
Risotto with serrano ham and merkén
Ingredients
-200 grams of arborio rice.
-60 grams of onion.
-1 clove garlic.
-200 cc of white wine.
-5 grams of merkén.
-100 grams of Serrano ham.
The onion is sweated with the fat until it is transparent and loses its crispness. Once it is ready, add the arborio rice, mark with the hot oil, add the white wine, stir until the alcohol evaporates. Ideally, in this process some broth (poultry, beef, vegetable or fish) should be added to determine the dressing of the risotto. This broth has to be 3 to 4 times the amount of rice that is made. If they are 200 grams, we occupy 800 cc. of liquid broth. It is added in 4 parts: first the sweated onion, then the arborio rice, then the wine is added, the alcohol evaporates a little and that is where the bottom comes from, it is stirred until the liquid evaporates. Once it is absorbed another part of the liquid is added, it is stirred until it is absorbed again and so on until the fourth part.
Once the liquid is added, the Parmesan cheese is added to give consistency, then
the pieces of serrano ham and later the merkén.
Recipe 4: Cream of Potatoes with Spanish Chorizo (classic, traditional dad)
Cream of Potatoes with Spanish Chorizo
Ingredients
-100 gr of Spanish chorizo
-300 gr of potatoes
-2 units of tomatoes
-1 unit of onion
-1 pc garlic clove
-30cc of oil
-1 lt of poultry stock
-parsley
Prepare the poultry stock with chicken bones and vegetables. Reserve. Cut the Spanish chorizo into small squares. Chop the potatoes into small cubes. Finely chop the garlic and onion. Chop or grind the tomato.
In a pot add oil and heat, add the onion with the garlic and cook without taking much color, add white wine and let the alcohol evaporate, add tomato and potatoes and Spanish chorizo (leave a little to decorate), stir constantly and add the poultry stock.
Once the potatoes are cooked, strain and add the solids to a juicer jug with a little liquid and blend to transform the mixture into a cream, incorporating the cooking broth little by little.
Serve garnished with Spanish chorizo and finely chopped parsley.