Christmas Menu 2015

December 2015

We have decided to return to the traditional Turkey this year, but to make it easier we do 90 % of the preparation and cooking the day before and serve the Turkey, easily carved, at room temperature on the day.

The outstanding Chocolate Box Cassata Ice Cream can be made up to 2 weeks before and kept frozen and the stunning Salmon Gravlax starter can be made 2 – 3 days ahead.

We wish you a happy gourmet Festive Season!

Make Chocolate Box Cassata Ice Cream and freeze.
Prepare Salmon Gravlax, refrigerate with weights on top.
In the evening put the turkey in its brine bath.

Remove turkey from brine, pat dry, stuff with oranges and herbs. Roast as per recipe.
Pre-prep gravy. Refrigerate.
Prepare and refrigerate Bacon and Olive Stuffing Balls to be cooked on the day.
Roast Aubergine and Tomato Rounds and leave in rings to serve at room temperature the next day.
Cook quinoa but assemble salad on the day.
Set the table, chill the wine.

Remove cooked turkey from the fridge and allow to come to room temperature.
Prepare and bake Potato Gratin.
At the same time, bake the chipolatas and prepared stuffing balls in the oven.
Make up quinoa salad.
Carve the turkey and warm the gravy.
Slice the cured salmon and arrange on serving plates.
Remove the Cassata from the freezer, and store in the fridge.
Sit down and enjoy a glass of bubbly with your starter.
Enjoy a truly relaxing top class Christmas Lunch or dinner.