Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "e3ac3aaeaa2046b1856bbd243de02120",
    "updated": "2025-04-24T01:58:18.673Z",
    "title": "Ultimate Festive Roast Wellington",
    "subtitle": "Enjoy a flavorful and satisfying vegan holiday roast with this festive wellington.",
    "description": "A delicious and succulent vegan roast wellington, packed with festive flavors. This impressive centerpiece is perfect for any holiday celebration.",
    "ingredients": [
      {
        "section": "FOR THE \"BEEF\" WET INGREDIENTS",
        "ingredients": [
          "vegetable oil",
          "onion, finely chopped",
          "leek, finely chopped",
          "garlic cloves, crushed",
          "sea salt",
          "cracked black pepper",
          "f cinnamon",
          "fallspice",
          "paprika",
          "ground nutmeg",
          "dried sage",
          "dried rosemary",
          "dried cranberries",
          "dried apricots",
          "peeled and cooked chestnuts",
          "cider, from a 500ml (473.176 ml) bottle",
          "vegetable stock",
          "miso paste"
        ]
      },
      {
        "section": "DRY INGREDIENTS",
        "ingredients": [
          "vital wheat gluten",
          "chickpea (gram) flour"
        ]
      },
      {
        "section": "FOR THE SPICE RUB",
        "ingredients": [
          "cayenne",
          "allspice",
          "dried sage",
          "dried rosemary",
          "dried tarragon"
        ]
      },
      {
        "section": "FOR ROASTING",
        "ingredients": [
          "remaining 260ml (236.588 ml) cider",
          "orange",
          "vegetable stock",
          "onion",
          "garlic cloves",
          "bay leaf",
          "handful of fresh thyme and rosemary sprigs",
          "miso paste",
          "balsamic vinegar",
          "cranberry and orange sauce",
          "block ready-made vegan puff pastry"
        ]
      },
      {
        "section": "FOR THE GLAZE",
        "ingredients": [
          "maple syrup",
          "non-dairy milk",
          "vegetable oil"
        ]
      },
      {
        "section": "FOR THE GRAVY",
        "ingredients": [
          "cornflour (cornstarch)",
          "water"
        ]
      }
    ],
    "instructions": [
      "Prepare the \"meat\" dough.",
      "In a non-stick frying pan, heat the oil over medium heat.",
      "Sauté the onion, leek, garlic, seasoning, spices, and herbs for 2-3 minutes.",
      "While the vegetables are sautéing, combine the cranberries, apricots, and chestnuts in a blender and pulse until they are uniformly chopped.",
      "Add the chopped fruit and nuts to the pan and cook for 3-4 minutes, until softened.",
      "Pour in the cider, vegetable stock, and miso paste.",
      "Stir well and simmer for 2 minutes before removing from heat.",
      "In a separate bowl, whisk together the dry ingredients.",
      "Once the wet mixture has cooled slightly, combine it with the dry ingredients. This should form a dough. If the mixture is too wet, incorporate a little more chickpea flour.",
      "Turn the dough out onto a clean surface and knead for 10 minutes. Allow the dough to rest.",
      "Preheat the oven to 170°C (340°F).",
      "In a small bowl, mix together the spice rub ingredients.",
      "Shape the dough into a log approximately 10cm (4in) in diameter.",
      "Sprinkle the spice rub onto your work surface and roll the dough in it to coat.",
      "Wrap the dough tightly in a piece of muslin (cheesecloth), twisting the ends and securing them with kitchen twine.",
      "Place the wrapped dough in a deep baking tray with the remaining roasting ingredients and bake for 2 hours on the bottom shelf, flipping halfway through for even cooking.",
      "Remove the roast from the oven and baking tray (reserving the roasting liquid), let it cool slightly, and then remove the muslin.  You can chill the roast for up to 3 days or proceed immediately. If refrigerating, prepare the gravy (see below) and store it separately.",
      "One hour before serving, roll out the puff pastry into a rectangle approximately the size of a tea towel, about 3mm thick.",
      "Cut strips from both long edges of the pastry, about one-third of the width, to create a lattice top.",
      "Spread the cranberry and orange sauce over the roast, place it in the center of the pastry, and wrap it securely. Transfer the wellington to a baking sheet lined with non-stick baking paper.",
      "Whisk together the glaze ingredients and brush them over the pastry.",
      "Bake for 15-20 minutes, until golden brown.",
      "While the wellington bakes, strain the reserved roasting liquid into a saucepan, pressing on the solids to extract all the juices.",
      "Simmer the liquid over low heat for 10 minutes, until it thickens into a gravy.",
      "In a small bowl, whisk together the cornflour and water. Add this slurry to the simmering gravy, whisking constantly, until it reaches your desired consistency.",
      "Remove the wellington from the oven, carve, and serve with the gravy."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]