Jijona nougat is not only a Christmas dessert. In Alicante, the Tapeando con Turrón initiative has inspired chefs to use almond nougat in meat, seafood, vegetables and savoury snacks. These fifteen ideas are editorial adaptations, not the official recipes of individual restaurants.
Índice de Contenidos
- 1 15 savoury tapas with nougat
- 2 From Christmas sweet to savoury ingredient
- 3 Which nougat should chefs use?
- 4 How to keep a savoury sauce from becoming too sweet
- 5 Warm nougat sauce for four small tapas
- 6 Nougat vinaigrette for four tapas
- 7 Cold nougat topping for canapés
- 8 Professional kitchen advice
- 9 Are these official Tapeando con Turrón recipes?
- 10 Detailed recipes and professional formats
15 savoury tapas with nougat
- Pork tenderloin with a light nougat and stock sauce
- Sea bass with nougat sauce and a controlled reduction of Alicante Fondillón wine
- Goat-cheese toast with a little nougat cream and orange zest
- Mushroom croquettes with a small amount of Jijona cream in the béchamel
- Grilled squid with sherry-vinegar and nougat vinaigrette
- Foie gras with a small nougat accent and a crisp garnish
- Mini pork burger with pickles and a restrained nougat sauce
- Tuna tartare finished with finely grated chilled nougat; follow strict raw-fish safety rules
- Roasted aubergine with yoghurt and a subtle nougat dressing
- Pasta finished with very finely crushed crunchy Alicante nougat
- Slow-braised pork cheeks with a little nougat added to the reduced cooking sauce
- Salmon with a light mustard and nougat glaze
- Sautéed mushrooms with stock, pepper and a hint of nougat
- Chicken taco with roasted pepper, lime and a little nougat sauce
- Warm salad with fennel, bitter leaves and almond-nougat vinaigrette
From Christmas sweet to savoury ingredient
The Jijona tapas route began in 2012 according to local archives, with a documented tenth edition in 2023. Historical programmes and participating businesses should not be mistaken for a current event calendar.
Which nougat should chefs use?
Soft Jijona nougat can be crumbled and gently dissolved in sauces. Cream or topping formats are easier to dose for professional kitchens. Hard Alicante nougat works as a finely chopped crunchy garnish rather than a sauce.
How to keep a savoury sauce from becoming too sweet
As an initial trial, use 10–20 g of nougat cream per 100 ml unsweetened stock or cream and balance with salt and a little lemon or mild vinegar. This ratio is approximate and needs tasting and testing.
Warm nougat sauce for four small tapas
Warm 100 ml mild stock with 40 ml cream, remove from a boil, then blend in 15–25 g nougat cream. Add a little lemon juice, pepper and salt. Keep warm without boiling for a long period.
Nougat vinaigrette for four tapas
Whisk 20 g nougat cream with 25 ml mild vinegar, 35 ml water and 40 ml olive oil. Adjust seasoning and loosen as needed. Use sparingly over fish or salad.
Cold nougat topping for canapés
Mix 30 g nougat cream with 30 g thick natural yoghurt or whipped fresh cheese and a little citrus zest. Refrigerate and spoon onto toast just before serving.
Professional kitchen advice
Weigh cream per tapa for costing and repeatability, keep mise en place separate from meat and seafood, apply sauces at service, and control storage and holding temperatures under the venue’s HACCP plan. Almonds are an allergen and recipes may include eggs, dairy or other allergens.
Are these official Tapeando con Turrón recipes?
No. They are practical culinary ideas inspired by documented combinations, unless a separate restaurant recipe is specifically identified. The trial quantities should be tested before appearing on a professional menu.