3 delicious bird recipes for Christmas

The birds They are part of the cuisine that is prepared at Christmas along with other types of meat such as lamb, pork, veal, cow or rabbit. Birds such as chicken, turkey, duck, partridge, quail, painted, with which we can prepare delicious and different recipes to taste and enjoy at Christmas with our family and friends.

There is no doubt that one of the most popular bird recipes during these Christmas holidays is the traditional and classic Stuffed turkey, a really appetizing option full of a wide diversity of textures and flavors. Although other equally traditional dishes also stand out, such as, for example, the veal baked with carrot.

In any case, if you like to eat chicken, turkey, duck ... we propose you on this occasion 3 recipes that are exquisite and that are prepared in a short time. Do you dare to prepare some of them?

3 bird recipes for Christmas

Papillote of chicken breast and vegetable garnish

If there is a healthy, simple way to cook, that's the papillote. Cooking with this technique the food retains all its nutritional properties at the same time that its flavor and texture are enhanced. We can do it in the oven or in a large frying pan over a low heat.

Ingredients for 6 people:

  • 6 chicken breasts cut.
  • One onion.
  • A small leek
  • 2 carrots
  • 2 garlic cloves without skin and slices.
  • 2 lemons cut into wheels.
  • 8 laurel leaves.
  • Ground black pepper.
  • Salt.
  • Extra virgin olive oil

Elaboration:

  1. Remove the skin from the onion, carrots, wash well and cut into thin strips (julienne).
  2. We remove the green parts to the leek, we wash it and cut it small.
  3. Cut 6 pieces of aluminum foil square, size to fit the breasts.
  4. With a little olive oil and a brush we brush the aluminum foil on one side.
  5. We do the same with all the pieces of aluminum.
  6. On each piece of paper we distribute the vegetables that we have chopped and the cloves of garlic.
  7. On top of the vegetables we put each chicken breast, a laurel leaf, a slice of lemon and salt pepper.
  8. Close the aluminum foil, also closing the edges so that the heat and cooking steam are concentrated and not lost.
  9. We place each package on a tray or source to cook in the oven.
  10. Preheat the oven with a temperature of 180 º C for 10 minutes.
  11. We introduce the tray and cook the breasts for 40 or 45 minutes with a temperature of 220ºC.
  12. After the time, we remove the tray from the oven.
  13. You have each papillote closed on individual plates, so that each diner opens his own and is impregnated with both the smell and the taste of this dish prepared with this excellent way of cooking.

Quail in marinade and sauteed vegetables

This recipe from quail in adobo It is very rich and it is very easy to prepare.

Ingredients for 6 people:

  • 12 clean quail
  • 300 ml. of white wine.
  • 3 garlic cloves without skin and minced.
  • A teaspoon of fresh or dried grated ginger.
  • 2 teaspoons of oregano
  • 2 teaspoons of thyme
  • One lemon's juice.
  • Extra virgin olive oil
  • Ground black pepper.
  • Salt

Ingredients for sautéing vegetables:

  • 2 chives
  • 2 medium red peppers.
  • 2 eggplants
  • 2 courgettes
  • Extra virgin olive oil
  • Ground black pepper.
  • Salt

Elaboration:

  1. In a bowl or bowl prepare the marinade putting, grated ginger, minced garlic, lemon juice, oregano, thyme, a pinch of salt, a pinch of ground black pepper, wine, a splash of oil and stir to mix the marinade well.
  2. Then place the quail in a tray or source and sprinkle all the marinade over them.
  3. Let the quail rest in the fridge with the marinade for 5 hours, turning it around for a while in order to catch the flavor well.
  4. A while before removing the quail from the refrigerator, preheat the oven with a temperature of 180ºC for 10 minutes.
  5. We remove the partridges from the marinade, squeezing them and placing them on a tray to cook them in the oven, seasoned with salt and pepper.
  6. Cook the quail until tender by adding over them while cooking a spoonful of the marinade.
  7. Next, we wash the vegetables and cut them into small cubes.
  8. Season the vegetable mince and stir well.
  9. In a pan we put a little dish of virgin olive oil to heat to sauté the vegetables.
  10. Sauté the vegetables until golden brown.
  11. We remove the vegetables, put them on a plate and reserve.
  12. Once the quails are cooked, we remove them from the oven and arrange them in individual dishes, accompanying each quail dish with the sautéed vegetables.

Picantones with sautéed mushrooms

The picantones They are chickens smaller and more tender than the chickens that we usually cook.

This recipe from Mushrooms with mushrooms It is very rich and is easy to prepare, in a short time we will have ready a second dish to taste at Christmas.

The mushrooms that we will use to prepare this recipe are seasonal mushrooms, those that we can find in the market, (chanterelles, pleurotos, níscalos, tickets).

Ingredients for 6 people:

  • 4 chopped clean and chopped.
  • Half a kilo of seasonal mushrooms.
  • A bag of mixed lettuce, about 200 grams.
  • 3 teaspoons minced parsley
  • 2 tablespoons of balsamic vinegar.
  • 2 teaspoons of old-fashioned mustard.
  • Extra virgin olive oil
  • A pinch of ground black pepper.
  • Salt

Elaboration:

  1. In a frying pan we put a little dish of virgin olive oil to heat to brown the pieces of picantones.
  2. We pepper the picantones and brown well on all sides.
  3. Cook with the pan covered, about 20 minutes.
  4. While we wash the mushrooms, we drain well and chop them in a small way.
  5. Heat a little virgin olive oil in a pan to sauté the mushrooms.
  6. Sauté with high heat until they release the water.
  7. Once they are golden brown, remove the mushrooms from the fire and reserve.
  8. In a bowl or bowl put the mustard, vinegar, 5 tablespoons of extra virgin olive oil, a pinch of salt, a pinch of ground black pepper and stir to mix well.
  9. We thoroughly wash the lettuce mix and drain.
  10. In a tray we put the golden pieces of picantones and above we put the mix of lettuce, the sautéed mushrooms and pour over the sauce that we have prepared and the minced parsley.
  11. Then we will present it at the table to arrange it in individual dishes.

We hope you like these simple and delicious recipes with which we can surprise our guests this Christmas.

From NatureVia, Merry Christmas for everyone! ThemesChristmas Christmas Recipes

Gordon Ramsay - Christmas Turkey with Gravy (September 2019)