Recipes you can make this Good Friday

Something that makes this traditional festival stand out, Performed across the length and breadth of Spanish geography prescriptions licking your fingers and enjoy with your friends and family. From typical desserts to fish recipes or legendary stews here We suggest some basic meals for these days.

night shift

This traditional recipe for Lent and Easter Contrary to what is common in our geography, a spoon dish eaten with cod instead of meat accessories is the perfect thing for those who want to follow the religious rules of this time of year.

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• 1 leek

• 2 tomatoes

• 2 onions

• 1 Italian green pepper

• 300 grams of cod

• 2 eggs

• 300 g chickpeas

• A bunch of fresh spinach

• 500 ml fish stock or smoked

• Boil the eggs in plenty of water 10 to 12 minutes. Peel and reserve.
• Cut the cod slices into long thin strips of cod fillet to distribute them better.
• cut the spinach in small pieces.
• to fry with onions and green peppers. Add a chopped leek and let it simmer for ten minutes. Add the grated tomatoes and fish broth.
• Crush the sofrito with a blender and leave it well., return it to the pot. When it boils again, add the spinach and cod, boil everything for about five minutes. Add the cooked chickpeas and let them cook for a minute or so. (If you are going to use dried chickpeas, you will need to soak them overnight and cook them on low heat for two hours or 18 minutes on low heat. Then it is used as we have just mentioned).
• We turn off the stove, shake the pot by the handles and reposition the contents.. Put the quartered boiled eggs on top of the other ingredients.

baked easter lamb

this cooked lamb It is one of the dishes worth serving on the table on every precious day. It can be the perfect treat for family dinners at Christmas or Easter. With a leg of lamb and very few ingredients, you can get the perfect roast. aim.

Easter lamb. Shutterstock

• 1 leg of lamb “Pascual” approx. 1.5kg

• 1 glass of water (150ml)

• salt to taste)

• Garnish: lettuce, tomatoes, and onions

• to preheat the oven 250 degrees. To moisten the roast, we put a pot of water (which can withstand the heat) inside the pampering.

• Season the leg of lamb well and put it in a bowl (better clay). inside up.

• We lower the temperature It comes out of the oven at 160 degrees. We pour the water from the pot on the tray where we place the lamb and put it in the oven.

• For a leg of 1.5 kg you will need approximately one and a half hour cooking, though it’s best to be careful with the meat, as the type of oven has a big impact. Bake for 1 hour and 10 minutes with the inside of the leg facing up. We have to do it in an hour and a half moisten the meat about 6 times, approximately every 18-20 minutes. We dilute the meat with the sauce formed in the pan.

• this we turn the cooking leg for the last 20 minutes, increase the temperature to 180ºC and dilute it with sauce again. In this way, we ensure that the crust is crispy and the inside is juicy.

• We accompany the lamb with a side dish of lettuce, tomato and onion, and a simple salad to refresh it.

fried milk

this is sweet One of the most traditional of Holy Week season and very typical for northern Spain. Besides torrijas and donuts, there isn’t a self-respecting chef who doesn’t make this recipe to sweeten his guests.

fried milk ShutterStock

For the basic cream of fried milk:

• ¾ liter whole milk

• 100 gr azúcar glass

• 3 egg yolks

• peel of a lemon

• 80 g fine flour or cornstarch

• 40 g butter

• 1 stick of cinnamon and 1 stick of vanilla

• 1/2 l light extra virgin olive oil for frying

For dough:

• 3 eggs

• 100 g all-purpose wheat flour

• Decoration: 100 g of regular sugar mixed with a teaspoon of cinnamon powder (final dough after frying)

• Wash and peel the lemon very well his skin thinly, without being so white that it would later make the sweet bitter.
• Open the vanilla pod and remove the seeds. we’ll reserve it to add to the milk later.

• We reserve a small glass of milk from the total milk we will use. Heat the rest of the milk in a saucepan over medium heat to almost boiling point.

• Lower the temperature and remove from the heat. Add the vanilla seeds, butter, lemon zest, and finally the cinnamon stick. We put everything to rest It is brewed for 5 minutes.

• For the base cream, mix the cornstarch with a glass of milk and mix so that there are no lumps. Separate the yolks from the whites and put them in a bowl, where we beat until foamy with sugar.

• Add a glass of milk and cornstarch (Maizena). We beat again until there are no lumps, it should be a homogeneous mass. We made a reservation.

• Strain the brewed milk and add it back to the pot. Heat over medium heat and add the cream from the previous step. We beat it with a stick, without stopping mixing.

• We choose a tray to rest and put butter on it.. Let it cool for at least a few hours. Then we cover it with a film and put it in the refrigerator until the next day.

• When it cools down, we cut it into squares, pass it in flour and eggs, and fry it in sunflower oil.