Christmas menu made 100% in the microwave (and no one would notice): risotto, shrimps, meatloaf and mango pudding

What if we only have a microwave to cook on Christmas? If you are on Erasmus, in a student apartment, or in any other place where the conditions for preparing dishes are not adequate, or just in a hurry,  this can be a perfect and abundant menu without touching a single pan. It is a menu for 4 people but you can expand it by simply doubling or tripling the quantities.

STARTER

MUSHROOMS RISOTTO

Risotto is an Italian specialty that combines rice with various products, including white wine, butter, parmesan cheese and some ingredient that defines the final flavor. This way there is risotto with mushrooms, shrimp, asparagus, etc.

INGREDIENTS

• 1 cup of rice*
• 1 chopped onion
• 2 cloves of garlic, minced, without the green germ.
• 200 g (7 oz) mushrooms, sliced
• 600 ml (3 cups) hot vegetable or chicken broth
• 50 ml of white wine (¼ cup)
• 2 butter spoons
• Half a cup of grated parmesan cheese
• Salt
• Ground black pepper
• Chopped parsley to decorate

* It is preferable to use a rice with a high starch content – for instance short grain – than another with a lower amount such as jasmine or basmati since the risotto is better appreciated with a slightly sticky texture.

In a microwave-safe container, melt the butter at maximum power for a few seconds.

Add the chopped onion and garlic, cooking them at maximum power for 2-3 minutes, until tender.

Add the sliced mushrooms and stir well. Microwave at maximum power for another 3-4 minutes, until the mushrooms are tender and have released their liquid.

Add the rice to the container and mix well with the mushrooms.

We add the white wine and mix again.

Pour the hot broth over the rice, mushroom and onion mixture. Stir well and cover the container with a microwave-safe lid.

We cook the risotto in the microwave at medium power - be careful, it is important not to do it at maximum power - for 10 minutes. We remove the container, stir well and reinsert.

Cook for another 10 minutes on medium power, stirring every 5 minutes to ensure the rice cooks evenly.

Once the rice is al dente and has absorbed most of the liquid, remove the container from the microwave.

Add the grated Parmesan cheese and mix until it melts and integrates well with the risotto. Season with salt and pepper to taste.

We cover the container with a lid and let it rest for a few minutes so that the risotto settles and acquires a creamy texture.

Sprinkle with chopped parsley to decorate, serving hot.

MAIN DISHES

1. GARLIC SHRIMPS

A very popular spanish tapa that we are going to turn into the Christmas fish dish because it is easy to cook in the microwave and because it is very good.

INGREDIENTS

• 500 grams (1.1 lb) of peeled shrimp
• 4 cloves of garlic, minced, without the green germ
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon sweet paprika
• Salt and pepper to taste
• Chopped fresh parsley (optional, to decorate)

In a microwave-safe container, mix the olive oil, minced garlic, lemon juice, sweet paprika, salt and pepper. We mix well.

We add the peeled shrimp to the container and mix them carefully so that they are coated with the garlic and spice mixture.

We cover the container with a microwave-safe lid or use plastic wrap with some holes to allow steam to escape during cooking.

Microwave at maximum power for 3-4 minutes, or until the prawns are pink and cooked. Cooking time may vary depending on the power of the microwave and the size of the shrimp.

Carefully remove the container from the microwave (it will be hot) and sprinkle fresh chopped parsley over the shrimp to decorate.

We let the garlic prawns rest for a few minutes before serving, so that the flavors settle.

We serve the garlic shrimp as an appetizer or as a main dish, accompanied by bread to dip in the delicious garlic oil that results from cooking.

2. MEATLOAF

A true delicacy that can be accompanied by a sauce or a salad, easy to serve in portions and that never disappoints.

It can be finished better if the microwave has a grill but it is not essential.

INGREDIENTS

• 500 grams (1.1 lb) of minced meat (can be beef, pork or a mix)
• 1 chopped onion
• 2 cloves of garlic, minced
• 1 grated carrot
• 1/2 red pepper chopped
• 1 egg
• 1/2 cup of breadcrumbs
• 1/4 cup of milk
• 2 tablespoons tomato concentrate or paste
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• Grated cheese (optional, to gratin)

In a microwave-safe container, mix the meat, onion, garlic, grated carrot, red pepper, egg, breadcrumbs, milk, tomato paste, salt, pepper, oregano and thyme. We mixed all the ingredients well.

We cover the container with a microwave-safe lid or use plastic wrap with some holes to allow steam to escape during cooking.

We cook in the microwave at maximum power for 8-10 minutes. We make sure to check the meatloaf during cooking to ensure it is fully cooked. Cooking time may vary depending on the power of your microwave.

Once the meatloaf is cooked, we remove it from the microwave and let it rest for a few minutes.

Optionally, you can sprinkle grated cheese on the cake and grill it au gratin.

If you have made the cake with leftover roast meat (turkey, beef, etc.) the cooking time will be less, simply the time necessary for the egg to set.

It is served hot accompanied by mashed potatoes, salad, etc.

DESSERTS

MANGO PUDDING

INGREDIENTS

• 2 ripe mangoes
• 4 slices of bread (preferably french bread), crumbled.
• 100 grams (3.5 oz) of sugar
• 400 ml (2 cups) of milk
• 3 eggs
• 1 teaspoon vanilla extract
• A pinch of salt

In a microwave-safe container, place the peeled and pitted mangoes. We grind them until we obtain a smooth puree.

Add the sugar, milk, eggs, vanilla extract and salt to the puree obtained. We mix all the ingredients well until we obtain a homogeneous paste.

We add the slices of bread to the container with the liquid mixture. We stir gently to ensure that all the pieces of bread are well soaked.

We cover the container with a microwave-safe lid or using plastic wrap, leaving a small opening for steam to escape.

Microwave at medium-high temperature for 6-8 minutes, or until the pudding is firm and has acquired a flan-like consistency.

We remove the container from the microwave carefully, as it will be very hot. Let it cool at room temperature.

We put it in the refrigerator and leave it for at least four hours.

Optionally it can be served with a little grated coconut.

WINES AND DRINKS

Red (for the meat pie): a wine from Aragon, the Borsao Tres Picos Garnacha

White (for Risotto and Prawns): a Galician wine, a Martín Códax Albariño

Refreshments

Coffee and Amaretto or Pacharán liqueur