Perfect for compact spaces or budget-friendly cooking, this puff pastry pork tenderloin offers a simpler, cost-effective alternative to a traditional Wellington. It delivers tender, flavorful results without the specialized labor or ingredients.
The method mirrors the classic Wellington approach, featuring bacon, caramelized onions, and a mushroom duxelle enveloping the pork tenderloin. The same principles apply, just scaled to a smaller project.
The dish can be prepared as individual portions or as a larger roast, and the fillings can be customized freely. Want to add goose meat, nuts, Iberian ham, cheese, or another filling? It will work well.
1 pork tenderloin
1 sheet of puff pastry
300 g mushrooms
Thinly sliced bacon
40 g butter
50 ml brandy
1 egg for brushing
extra virgin olive oil
ground black pepper
salt
Season the tenderloin with salt and pepper, sear in oiled pan to seal, then cool. Chop the mushrooms and cook them in butter with salt and pepper until very dry, about 15 minutes.
Lay the bacon on plastic wrap, overlapped slightly, spread the duxelle over the meat, then roll tightly and chill. Once ready, roll out the puff pastry and enclose the tenderloin tightly.
Brush the top with egg and bake at 220ºC for about 18 minutes until the pastry turns golden. Remove from heat, let rest briefly, then slice and serve.
Pair with mashed potatoes, a simple starter, or a fresh salad to complete the plate.
oysters a la marinera
Oysters a la marinera is a beloved Galician classic. The shellfish are simmered in a seafood sauce built from garlic, flour, white wine, and chopped parsley, resulting in a bright, fast, and delightful starter—perfect for festive meals.
1 kg clean oysters (shucked and kept in salted water overnight)
2 cloves garlic
1 tablespoon chopped parsley
2 tablespoons flour
Half a cup olive oil
A splash of white wine
Add olive oil and minced garlic to a saucepan. Sauté the garlic until just colored. Add the flour and mix with a wooden spoon to cook out the raw taste. Pour in white wine, blending smoothly to avoid lumps. The sauce should remain fairly liquid to let the oysters release their juices.
After about two minutes, add the oysters and chopped parsley. Cook until the shells begin to open, then adjust salt as needed, since oysters are naturally salty.
shrimp stuffed avocado
Avocado is celebrated as a nutrient-dense fruit, rich in vitamins, fiber, potassium, folic acid, and monounsaturated fats that support healthy cholesterol. Beyond its health perks, it pairs beautifully with many ingredients, especially shrimp and tomatoes. The secret is choosing a ripe, flavorful avocado.
2 ripe avocados
200 g cooked shrimp
1 tomato
Salt
Pepper
chives
red pepper
For the pink sauce:
100 g mayonnaise
1 tablespoon ketchup
½ tablespoon Tabasco
Juice of half a lemon
1 tablespoon Perrins sauce
Salt
Prepare all ingredients and whisk the pink sauce by combining mayonnaise, ketchup, Tabasco, lemon juice, and Perrins sauce until smooth. Season to taste and set aside.
Halve the avocados and remove the pits. Scoop the flesh, carefully scoring the pulp and lifting chunks with a spoon. Squeeze lemon over to prevent browning. The shells are kept intact to hold the final filling.
Dice the tomatoes and chop the chives, reserving a portion. In a bowl, mix the shrimp with tomato, avocado, chives, and a spoonful of pink sauce.
Fill the avocado halves with the mixture, top with more pink sauce, and finish with a pinch of hot pepper and a sprinkle of chives before serving.
Chocolate, nougat, and walnut rocks with salt flakes
Having quick, impressive treats is always welcome for guests, especially around the holidays. These chocolate rocks with nougat and walnuts dusted with salt flakes are a crowd-pleaser. Four ingredients and under 15 minutes are all you need.
180 g dark chocolate
125 g Jijona nougat
150 g walnuts
salt flakes
Break the chocolate into pieces and melt in a microwave-safe dish in short bursts, stirring between each to avoid burning. Fold in the nougat and chopped walnuts. Spread small spoonfuls onto parchment and set aside to harden.
Let the chocolate set completely before transferring to a container. Keep refrigerated until ready to eat; remove from fridge a few minutes early to avoid overly hard bites.
Oven-free and egg-free nougat pastry
A smart way to use leftover nougat this Christmas is to turn it into a dessert. This no-bake, egg-free pie is quick and simple, ideal for a party menu.
220 g Jijona nougat
600 ml milk (any kind, including skim or lactose-free)
200 ml cream for topping
50 g sugar
5 ml vanilla extract (optional)
2 sachets curd powder
100 g sugar for caramel
30 ml water for caramel
5 ml lemon or orange juice
Start by making the caramel, or use store-bought. Heat the sugar with water and a touch of citrus juice in a saucepan until it colors to a deep amber. Let it reach the desired point, but avoid overpowering the other flavors. Meanwhile, prepare six small pastry cups. Spoon the caramel into each cup, evenly distributed.
Warm the milk, cream, sugar, vanilla and curd powder, stirring until smooth. Add chopped nougat and simmer until the mixture thickens. If lumps form, blend briefly and reheat until smooth. Spoon into the pastry cups and chill for several hours before serving.