‘Premium’ preserves so you don’t have to cook

At Christmas everyone wants to eat well – it would be more! – but not everyone is for the work of putting on their aprons and cooking. With the fluctuating restrictions, it is also likely that the plans have radically changed and that it is necessary to improvise.

To put it a little easier, here is a selection of ‘gourmet’ preserves that never fail, selected by two incorrigible ‘lateros’.

Sergio Remacha, from Alicante Moments Bar, where good canned meats are dispatched, and Guillermo Gonzalez, in front of The Pantry by Éleonore, the online ‘pantry’ of the restaurant Élonore de Salinas (Asturias).

Remacha recommends including in the ‘canning’ selection the cockles 20/30 of Los Peperetes. “They are wonderful, they are even placed in the can. They are fat cockles, fantastic … I would take them naturally, putting the lemon on the side for whoever wants to add a little. Sin! If we take a ‘minipimer’ and whisk it with a bit of Fino de Jerez and a touch of Pedro Ximénez, we have a soft cream that can be taken in a ‘shot’ and that is delicious “.

The owner of Moments Bar also recommends the razor clams in olive oil from Royal Conservera Española. “A-lu-ci-nas with them. What the oil does is make the razors meatier. I love them like that, you don’t need to add anything else because they are perfect.” He is also a big fan of the anchovy in butterfly from Canned Yurrita. “It is the closest thing I have found to a freshly cleaned anchovy. Also, visually it is spectacular, with the two fillets caught by the tail … I would put them with a little bread with oil or butter in a ‘little bowl’ at the side”.

Another of his perditions is the can of bluefin tuna belly in olive oil Herpac, a mythical canning company in Barbate. “Everything they make from bluefin tuna is brutal, but this is perhaps my favorite. As soon as you put the belly in your mouth, it melts on your palate. If you like fatty pieces, it cannot be missing from your food. or Christmas dinner. “

Foie and canned partridge for a high level dinner

But enlightened ‘laterism’ goes beyond fish and shellfish. Guillermo González surrenders to pepper hand-smoked and pickled in oak wood from The Rooftop Smokehouse, “perfect to serve with a ‘steak tartare’, for example. Or also to accompany an Italian mortadella, which with the piparra and a brioche-type sweet bread form a delicious set”.

More wonders that we discover Guillermo Gonzalez: the peppers stuffed with prawns and mushrooms from Canned Emilia. “They can be eaten either alone or with, for example, some straw potatoes.”

The party continues in style if, as Martínez suggests, we offer our guests the ‘micuit liver ‘ from the Navarra company Martiko “Accompanied by some toasts and with a point of Maldon salt”.

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For bird lovers, one last recommendation from Sergio Remacha: “Both the partridge as the pickled quail from Grandma Candida are to cry. They come completely boneless and you can put them either in a salad or make a main dish with them, preparing a kind of ‘demi-glace’ by heating the marinade. Big words”.

And party at the table without having dirty a pot …