Celebrate the arrival of 2023 with light and surprising recipes

Credits: Freepik

The Umami Committee presents the step-by-step instructions for three delicious dishes: jamón with fruit, celebratory rice, and cod with chickpeas

São Paulo, December 2022 – After an intense 2022 filled with major events, 2023 is just around the corner. On New Year’s Eve, people usually gather with friends and family for a special celebration, sharing the achievements of the year that is ending and their wishes for the one to come.

The New Year’s Eve party is so important and symbolic that it deserves a delicious dinner to complete the celebration. The Umami Committee, the organization responsible for disseminating umami – the fifth basic taste – in Brazil, has selected three light and easy recipes to surprise on the last night of the year. Each dish highlights the fifth taste with different ingredients: a refreshing jamón (rich in umami due to its aging process) with fruit, a flavorful celebratory rice (with tomato, mushroom, and grated cheese full of umami!), and cod (one of the champions in taste!) with chickpeas to complete the perfect menu.

Check out the step-by-step instructions for the three dishes below:

JAMÓN WITH FRUIT
(Preparation time: 20 minutes)
Serves: 2 portions

Credits: Umami Committee

Ingredients

• 1 medium apple, peeled and chopped (190 g)
• 4 tablespoons of sugar (60 g)
• 50 g of Spanish ham, thinly sliced
• ½ cup of freeze-dried apple (20 g)

Preparation method

1. In a medium saucepan, place the apple and sugar, and cook over low heat for 10 minutes, or until a puree forms.
2. Remove from heat and let cool.
3. On a serving plate, arrange the apple puree, the slices of jamón, and the freeze-dried apple.
4. Serve immediately.

CELEBRATORY RICE
(Preparation time: 30 minutes)
Serves: 10 portions

Credits: Umami Committee

Ingredients

• 2 tablespoons of oil
• 2 cups of uncooked rice (340 g)
• 1 jar of sliced, drained canned mushrooms (100 g)
• 2 sachets of SAZÓN® Vegetable Broth
• 3 cups of water (600 ml)
• 1 cup of dry white wine (200 ml)
• 1 small bunch of Japanese broccoli, in small florets (400 g)
• ½ cup of grated Parmesan cheese (50 g)
• ½ cup of blanched, toasted almonds (60 g)

Preparation method

1. In a large saucepan, heat the oil over high heat. Combine the rice, mushrooms, and SAZÓN® seasoning, and sauté until completely coated.
2. Add the water and wine, and cook over low heat, with the pan partially covered, for 10 minutes, or until the rice is partially cooked. Add the broccoli and mix gently, cook for another 10 minutes, or until the broth has evaporated.
3. Add the grated cheese and half of the almonds, mix, and remove from the heat.
4. Transfer to a serving dish, sprinkle the remaining almonds over the surface, and serve immediately.

COD WITH CHICKPEAS
(Preparation time: 20 minutes)
Serves: 5 portions

Credits: Umami Committee

Ingredients

• 2 liters of water
• 700 g of desalted flaked cod
• 3 tablespoons (45 ml) of olive oil
• 2 cups (385 g) of soaked, cooked chickpeas
• 2 medium onions, sliced ​​(300 g)
• 2 medium ripe tomatoes, chopped (300 g)
• ½ cup (20 g) of chopped parsley
• 2 pinches of salt
• ½ cup (50 g) of small pitted black olives

Preparation method

1. In a large saucepan, bring the water to a boil over high heat. Add the cod and simmer over low heat for 3 minutes. Remove from heat, drain, and keep warm.
2. Meanwhile, in a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onion and sauté for 5 minutes, or until lightly browned. Add the chickpeas and tomato, and sauté for another 2 minutes, or until heated through. Add the parsley, salt, and olives, and mix. Remove from heat.
3. In a serving dish, arrange the chickpea mixture and top with the reserved cod. Drizzle with the remaining olive oil and serve immediately.

Consejos:

1. To desalinate the flaked cod, place it in a large bowl, cover with water, and refrigerate for 24 hours, changing the water at least 4 times during this period.
2. To obtain 2 cups of cooked chickpeas, soak 1 cup for 6 hours, drain, cover with water, and cook over medium heat in a pressure cooker for 12 minutes after it starts boiling. Turn off the heat and wait for the pressure to release.

UMAMI

Umami is the fifth basic taste of the human palate, discovered in 1908 by the Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000 when researchers at the University of Miami found specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of the taste for several minutes after ingesting the food. To learn more, visit hmg-new.portalumami.com.br/wp/.