Arguiñano's fast and affordable Christmas Eve menu with which to succeed at the table: "They will surely applaud you"

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• Isabelle Junot, the Healthy Life Marchioness: "I like to take a bath with my magnesium salts"

Karlos Arguiñano

had a Michelin star, in the 80s, but television took it away.

At that time,

were not used to being in the media and the "great success" that he achieved with his cooking show on Spanish Television took its toll on him.

"It seemed to them that I was not in the

, but on TV. But I was everywhere; I would not have had seven children if I had only been on TV," says the cook.

At this moment, almost 40 years later, his

is having become the most popular chef in the country, and in a good part of Latin America, who is greeted by everyone on the street as if he were the next door neighbor;

"Karlitos, that's how loose the ladies are," he jokes happily about it.

I interview him, of course, when he is on a

television

to start recording that morning's program -"Now I'm going to paint my lips", he jokes at the end of the last question-;

no one better than him to give us a well- founded

menu .

The recipes are part of his latest

From him, 'Fast and rich cooking.

More than 600 recipes to succeed' (Planeta ed.), a volume fresh out of the oven that compiles some of his best dishes and vindicates a home-cooked cuisine that can be easily prepared, but without losing quality or the ability to surprise.

"With this book, as with the rest, rest assured that if you follow the steps the

they will come out, because they are all made by me on

and are fully tested.

That's why I encourage everyone: if you follow my lead, the dishes will come out.

The first day you are not going to embroider them anyway;

but the second, they will surely

you , "says the cook.

But before putting on our aprons to prepare the recipes for our

we couldn't resist asking him about the rest, about his family, about the dishes that make him feel

, about the first ones he cooked, the ones he loved the most. They like them, those who will have dinner at his house and even because of the

that he tells the camera with self-confidence and that sometimes give him more than one

.

And he, as he usually does, doesn't keep quiet about anything.

I catch you as usual, just before recording.

In your account, 7,000 television programs and 11,000 recipes that you have never repeated, where does so much inspiration come from? It is team-based.

When I started on television, 34 years ago, I thought that I was only going to be on the air for four or five months and that my prescriptions were going to run out.

But what has happened is that the recipes do not end.

We are still the same as then and I am very grateful to them.

And to all the people who follow me, because without them I wouldn't be here. Your restaurant is now run by four of your children and Joseba also follows in your footsteps on television.

Is he going to be the heir to your empire?

He is doing very well.

I've just been with him, we always have coffee together at eight in the morning, and I asked him: "How many years have you been watching TV?"

Five in the ETB.

Apart from what he does with me, he has his own daily program in Basque and on weekends another very nice one that he does in Spanish, on ETB2, visiting towns throughout the community.

He is very successful, he likes a lot.

Older people who used to follow me when they see me on the street tell me: "Now we see your son."

You have completed 54 years as a chef, do you remember the first dish you cooked?

It's just that long before I was a cook I was already cooking..., here in the Basque Country there is always a cook on the crews and I was a very good cook.

Also, since my mother was disabled and I am the eldest son, he had to help me from a very young age.

Since I was seven or eight years old I was already doing my first steps in the kitchen helping my mother to peel the potatoes, cut the leeks, pour the tomato sauce, wash...

And when I was 12 and 13 years old, I made my dishes for the gang.

I remember that once I made pig trotters for them and I cooked them an hour less than I should have... we had to suck them instead of eating them, they were so hard... We still laugh when we remember that and they have past 60 years (count between laughs). What are the five basics that are never missing in your kitchen? Oil, garlic, onions, eggs and bread.

Something I've always said is that you give me a bottle of oil and a frying pan and I earn a living anywhere in the world, sure. What dish are you most proud of of all the ones you've made? I couldn't tell you one .

I remember that when Luisi, my wife, and I went to open the restaurant, 44 years ago on the beach in Zaráuz, she told me: "Karlos, you have to open it with a dish that no one has ever made."

I made a leek pie with prawns, something that in the Basque Country was unthinkable.

It came out magnificent and today it is in the recipe books and on the menus of many restaurants.

I am very proud of that dish.

And of course, from Luisi, who made me think about it. And what is the one they always ask for? I'm very into seasonal cooking, I don't have fixed dishes, I like to move with the seasons.

Winter vegetables seem like a fantasy to me: cauliflower, broccoli, Brussels sprouts, chard, collard greens, thistle... I'm passionate about them.

The sea also gives me its products at each season, and the mountain mushrooms, hunting... Each moment of the year has its charm and it is what we must take advantage of.

I always say that if you follow the seasons it is much easier to cook and cheaper than having fixed ideas of dishes that are usually more expensive because they are not in season.

What do you want?

What is that dish they conquer you with? Ohhh... If I knew what day I was going to die, the day before I would go buy half a kilo of cocochas;

I would love to eat a casserole of cocochas before I die.

They excite me.

I also really like baby squid in ink and baked fish.

And for meat, freshly roasted lamb. This Christmas Eve, what menu are you going to have for dinner at home, as a family?

Will you cook? Yes, I always cook, although now my children help me.

On my Christmas Eve there is never a lack of good chicken broth, cooked thistle to later mix it with some almonds or clams, Russian salad (a classic on the tables at my house at Christmas), baked fish and a home-raised capon, from about four or five kilos.

And for dessert, compote, we think it's wonderful.

We are a lot;

I asked for a dance one day and now we are 29,

seven children with their partners and 13 grandchildren;

any week at home feels like Christmas.

Does being born in the Basque Country make it easier to be a chef with a star? It has its advantages.

The climate helps, we have a Cantabrian Sea that produces excellent fish;

a fantastic orchard with Navarra just a step away and the border with France, which always gives you a touch.

France, whether we like it or not, has given us a style of cooking, a refinement... When we call a pomace brandy, the French call it 'eau de vie' (water of life);

they know how to sell very well and they are very cooks, they take great care of the vegetables, the birds... I usually go to the market once a month in France, to observe.

And very often it makes me envious to see how they treat the products, especially the birds;

they have a cleanliness, an order and a presentation... We have to learn a little more.

Is it worth paying more than 200 euros for an avant-garde menu where you doubt what you're eating because it always tastes like something else?

Well, I have a lot of friends who are in that world and they are real freaks.

If it weren't for them we wouldn't advance and we wouldn't discover new things.

Obviously there are problems to go to 200 euros per cover, but haute cuisine continues to investigate and thanks to this many things have been discovered, for example béchamel, squid ink, puff pastry... They are still there, although they do not they have very easy with those prices.

Spain is a country where for 40 or 50 euros you can eat divinely and there are still menus for 12 and 14 euros that are fantastic. Speaking of haute cuisine, does it hurt that they took away your Michelin star? At the time it did hurt, because I thought : "We are not doing worse than before,

That is why in the last programs of the year I always apologize if I have gone too far at some point.

I've been talking alone on television for 4,000 hours, and of course, someone who talks so much... At some point I've been able to get confused and make comments that could be annoying.

I understand, that's why I apologize, but I don't do it with any bad intentions. You have just published a book, do you have any other projects in sight or are you already thinking about retirement? Although I don't think so, I see that it is coming to me, because I'm already going for 75. I feel very good, but I know it won't be for long.

I am very calm and relaxed, surrounded by my family, with audience data that I had not had for many years on television.

I think that with the pandemic people have come back to the kitchen, and that makes me very excited,

because I also see that a lot of pre-cooked food is eaten, and that is not the way.

A well-fed family is one that cooks well.

And eating well is not eating much or expensive, it is eating a variety;

the more varied you eat, the better fed you will be.

It is a message that I always give. And some advice so that we are not too lazy to go into the kitchen this Christmas and always? Let everyone think that cooking at home you eat at half the price and much better, that's for sure.

And now that we all worry about how expensive anything costs... By spending 40-45 minutes a day, or an hour, cooking, you will feed your loved ones.

It doesn't seem that much to me either, it's not an exaggeration.

It would be another thing if you had to spend six hours, but in one I give you the solution every day.

And cook with foundation.

A well-fed family is one that cooks well.

And eating well is not eating much or expensive, it is eating a variety;

the more varied you eat, the better fed you will be.

It is a message that I always give. And some advice so that we are not too lazy to go into the kitchen this Christmas and always? Let everyone think that cooking at home you eat at half the price and much better, that's for sure.

And now that we all worry about how expensive anything costs... By spending 40-45 minutes a day, or an hour, cooking, you will feed your loved ones.

It doesn't seem that much to me either, it's not an exaggeration.

It would be another thing if you had to spend six hours, but in one I give you the solution every day.

And cook with foundation.

A well-fed family is one that cooks well.

And eating well is not eating much or expensive, it is eating a variety;

the more varied you eat, the better fed you will be.

It is a message that I always give. And some advice so that we are not too lazy to go into the kitchen this Christmas and always? Let everyone think that cooking at home you eat at half the price and much better, that's for sure.

And now that we all worry about how expensive anything costs... By spending 40-45 minutes a day, or an hour, cooking, you will feed your loved ones.

It doesn't seem that much to me either, it's not an exaggeration.

It would be another thing if you had to spend six hours, but in one I give you the solution every day.

And cook with foundation.

the more varied you eat, the better fed you will be.

It is a message that I always give. And some advice so that we are not too lazy to go into the kitchen this Christmas and always? Let everyone think that cooking at home you eat at half the price and much better, that's for sure.

And now that we all worry about how expensive anything costs... By spending 40-45 minutes a day, or an hour, cooking, you will feed your loved ones.

It doesn't seem that much to me either, it's not an exaggeration.

It would be another thing if you had to spend six hours, but in one I give you the solution every day.

And cook with foundation.

the more varied you eat, the better fed you will be.

It is a message that I always give. And some advice so that we are not too lazy to go into the kitchen this Christmas and always? Let everyone think that cooking at home you eat at half the price and much better, that's for sure.

And now that we all worry about how expensive anything costs... By spending 40-45 minutes a day, or an hour, cooking, you will feed your loved ones.

It doesn't seem that much to me either, it's not an exaggeration.

It would be another thing if you had to spend six hours, but in one I give you the solution every day.

And cook with foundation.

And any advice so that we don't get too lazy to go into the kitchen this Christmas and always? Let everyone think that cooking at home you eat at half the price and much better, that's for sure.

And now that we all worry about how expensive anything costs... By spending 40-45 minutes a day, or an hour, cooking, you will feed your loved ones.

It doesn't seem that much to me either, it's not an exaggeration.

It would be another thing if you had to spend six hours, but in one I give you the solution every day.

And cook with foundation.

And any advice so that we don't get too lazy to go into the kitchen this Christmas and always? Let everyone think that cooking at home you eat at half the price and much better, that's for sure.

And now that we all worry about how expensive anything costs... By spending 40-45 minutes a day, or an hour, cooking, you will feed your loved ones.

It doesn't seem that much to me either, it's not an exaggeration.

It would be another thing if you had to spend six hours, but in one I give you the solution every day.

And cook with foundation.

but in one I give you the solution every day.

And cook with foundation.

but in one I give you the solution every day.

And cook with foundation.

A Christmas Eve menu signed by Arguiñano

Karlos Arguiñano

proposes two

, a

, a

and two

to create a perfect Christmas Eve menu that is easy, rich and cheap with which to succeed.

With a plus: they are

but colorful that, following the steps, as he himself says, come out.

Hands on the pot.

Crispy eel rolls

Ingredients for 4 people)

• 4 sheets of brick dough

• 200 g eels

• 2 tablespoons of extra virgin olive oil

• 20 chive leaves

• parsley

Elaboration

Put the eels in a bowl and add the oil.

Chop the chive leaves finely, add them to the bowl and mix the ingredients gently.

Spread a wafer of brick pasta on the board (or countertop) and cut it in half.

Put a portion of eels in the center of each half and roll them up to form a cone.

Repeat the process with the rest of the brick pasta sheets and eels until you get 8 rolls.

Place the rolls on a baking tray covered with baking paper and bake them at 200ºC for 5-6 minutes, until golden brown.

Serve 2 rolls on each plate and decorate them with some parsley leaves.

Advice

This starter is easy, light and tasty.

The main product, gluttony, is very versatile and combines with many ingredients: fish, shellfish, pasta, eggs, vegetables...

Salmorejo skewer with anchovies and ham

Ingredients for 4 people)

• 12 thin slices of bread

• 12 anchovies in vinegar

• 6 slices of serrano ham (shoulder)

• 25 g rocket sprouts

• extra virgin olive oil

• parsley

For the salmorejo

• 1 large ripe tomato (400 g)

• 90 g of bread crumbs from the day before

• 1 small garlic clove

• 75 ml of extra virgin olive oil

• 1 teaspoon vinegar (optional)

• Salt

Elaboration

Chop the tomato and put it in an American glass.

Peel the garlic clove, chop it and add it.

Also chop the bread crumb and incorporate it.

Season and blend well.

Add the vinegar (optional) and the oil and blend again until you get a homogeneous salmorejo.

Toast the bread slices in the toaster until lightly browned.

Cut the slices of ham in half.

Spread the slices of toasted bread with the salmorejo, place some arugula leaves in the center of each slice;

on one side, a slice of ham, and on the other, 1 anchovy.

Serve 3 skewers on each plate and water them with a splash of oil.

Garnish the dishes with some parsley leaves.

Advice

It is important that the flavor of the garlic does not mask that of the rest of the ingredients, so it is always preferable to put less than more.

seafood cream

Ingredients for 6 people)

• 8 prawns

• 18 clams

• 3 leeks

• 1 monkfish head

• 1 onion

• 2 carrots

• 1/4 of fennel

• 50-75 g of toasted soup bread or bread from the day before

• 150ml tomato sauce

• 75ml brandy

• extra virgin olive oil

• parsley

• Salt

Elaboration

To prepare the broth, remove the heads of the prawns and peel them.

Reserve the peeled tails and put the heads and shells to sauté in a pan with 3 tablespoons of oil.

Clean the leeks, cut off the lower part (the one with the hairs) and the upper part (the green one), and remove 1-2 layers of leaves.

Wash the green part of the leeks (reserve the white part), cut them in half and add them to the casserole.

Also add the monkfish head, some parsley leaves and 1,800 ml of water.

Season and cook everything over low heat for about 20 minutes.

Peel the onion, cut it into cubes and put it to sauté in another pan with 3-4 tablespoons of oil.

Cut the white part of the (clean) leeks into moon quarters and add them.

Peel the carrots, cut them in the same way and add them.

Dice the fennel and add it.

Sauté the vegetables for about 20 minutes.

Chop the bread and add it to the casserole with the vegetables.

Also add the tomato sauce.

Remove the head of the monkfish from the fish broth (reserve it) and strain it over the casserole with the vegetables and bread.

Chop the prawns a little and add them.

Heat the brandy in a skillet, add the clams, cover and wait for them to open.

Reserve the clams and pour the juice they have released into the casserole.

Cook everything over medium heat for 20-25 minutes.

Take out the meat from the reserved monkfish head, add it and blend the ingredients (electric mixer or American glass) until you get a homogeneous cream.

Transfer it to a casserole and add the reserved clams.

Serve and garnish the dishes with some parsley leaves.

Advice

This dish has a reputation for being expensive, but it can be adapted to any pocket.

For the seafood cream to have an exceptional flavor, it is very important to prepare a good broth, like the one in this recipe.

Turkey stuffed with mushrooms and peppers

Ingredients for 6 people)

• 4 turkey breast fillets

• 4 piquillo peppers

• 150 g mushrooms (clean)

• 2 garlic cloves

• 1 spring onion

• 100 ml of white wine

• 80 g arugula (clean)

• extra virgin olive oil

• vinegar

• parsley

• Pepper

• Salt

Elaboration

Heat 2-3 tablespoons of oil in a skillet.

Peel the garlic cloves, cut them into cubes and add them to the pan.

Cut the spring onion in the same way and add it.

Cook the vegetables over low heat for 4-6 minutes.

Dice the peppers, add and cook for 3-4 minutes.

Cut the mushrooms into slices, add them, season and cook everything together for another 6-8 minutes.

Sprinkle the sham with some chopped parsley.

Season the turkey fillets with salt and pepper and spread them out on a kitchen board.

Place a portion of the farce on one of them, roll it up, prick it with 2 toothpicks and place it on a baking dish greased with a little oil.

Stuff the other 3 turkey fillets in the same way and transfer them to the source.

Drizzle them with a little more oil and the wine and bake them at 220ºC for 10-15 minutes.

When serving, season the rocket leaves with oil, vinegar and salt.

Remove the rolls from the oven, cut them (on the bias) in 2 and serve them.

Sauce them and accompany them with some arugula leaves.

Garnish the dishes with some parsley leaves.

Advice

When working with this type of meat (with low fat content) it is very important to take into account the cooking method that we are going to use and control the time so as not to overcook it, since there is nothing more unpleasant than a piece of meat hard and dry

Coquitos with dulce de leche

Ingredients (for 4-6 people)

• 300 g grated coconut

• 85 g of dulce de leche

• 2 eggs

• 150g of sugar

• mint leaves

Elaboration

Crack the eggs, place them in a bowl, beat them a little with an electric mixer, add the sugar and continue beating them until they mount and whiten.

Add the coconut little by little and mix with a tongue or wooden spoon until you get a compact mass.

Cover the bottom of a baking tray with baking paper.

With the help of 2 spoons, take small portions of the dough, give them an elongated shape (similar to a croquette) and place them on the tray.

Place the tray in the oven and bake the coquitos at 160ºC for 15 minutes.

Remove the tray from the oven and wait for them to cool down.

Put the dulce de leche in a small pastry bag (or in a tube of baking paper) and decorate the coquitos with a few threads of dulce de leche.

Serve and garnish the dishes with some mint leaves.

Advice

Keep an eye on the coquitos in the oven, because in a few seconds they can go from golden to burnt.

The ideal is to remove them as soon as you see that they begin to brown.

Christmas log

Ingredients for 6 people)

• 5 eggs

• 125g of sugar

• 75g flour

• 75g cocoa powder

• To fill and decorate:

• 450 g of fresh cheese to spread

• 80g of sugar

• 1 egg yolk

• 150 g of whipped cream

• 2 tablespoons cocoa powder

• 75 g of chopped walnuts

• 25 g toasted pine nuts

• 6 walnuts cut in half

• white chocolate chips

• dark chocolate shavings

• mint leaves

Elaboration

To prepare the sponge cake, put the eggs and sugar in a large bowl and beat with an electric mixer until smooth.

Sift the flour and cocoa on top and mix well with enveloping movements.

Spread the mixture on a baking tray covered with baking paper and bake it at 180ºC for 12-15 minutes.

Remove the cake from the oven and roll it up while hot (taking advantage of the baking paper and covering it with a cloth so as not to burn yourself).

Wait for it to cool down.

Para hacer la crema del relleno, pon el queso y el azúcar en un bol grande y móntalos con una batidora de varillas eléctrica. Agrega la yema y bate de nuevo. Incorpora la nata montada y mezcla suavemente (con una lengua), realizando movimientos suaves y envolventes.

Divide la crema en dos partes y reserva una de ellas. Agrega a la otra parte las 2 cucharadas de cacao, mezcla bien, introdúcela en una manga pastelera y resérvala.

Desenrolla el bizcocho y cubre la parte central con la crema blanca, agrega las nueces picadas y enróllalo de nuevo. Cubre el tronco con la crema chocolateada e introdúcelo en el frigorífico durante 1 hora.

Adorna el tronco con piñones, nueces, virutas de chocolate blanco y negro y unas hojas de menta.

Consejo

Para que los huevos monten bien es importante que estén a temperatura ambiente.

According to the criteria of The Trust Project

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