"I have now decided what I will prepare for my family and friends for Christmas Eve dinner. Of course it's over the top, but that is just me..... be prepared to want to get on a plane and join me, of course you are most welcome...

First Course

A Pan Fried Duck Breast on Juicy Plum and Red Cabbage, served with tender Asparagus Ribbons

You need 2 small red cabbages shredded
about 4 plums cut into wedges
half a cup of pomegranate molasses
1 T olive oil
about 4 duck breasts
200g asparagus, blanched
sea salt and ground pepper

Add the red cabbage and plum wedges to a saucepan set over a medium heat. Drizzle over the pomegranate molasses and cook until tender but crunchy. Place a large nonstick pan over a high heat. heat the olive oil. Use a sharp knife to thinky slice the duck breasts and stir fry in the hot oil for a few minutes till just cooked through, but still pink. Slice ribbons of the blanched asparagus. Serve the duck breast with the warm red cabbage and plum, topped with asparagus ribbons. Season to taste. Pair with a Onyx Shiraz 2006

Second Course will consist of the following

My Special Mom's Roast Turkey stuffed with bacon, pork sausage, walnuts and cranberries. (you will find the turkey recipe under festive food).

Brine the bird for 3 hours

Stuffing -
1 packet of pork sausages cooked and then squeeze them out their skins
1 packet of bacon cut and fried till very crispy
1 handful of crushed walnuts
1 handful of dried cranberries
2 slices of brown bread soaked in milk
sage, parsley, mint - all chopped up
2 t crushed garlic and ginger
cinnamon, and any other spices you fancy...
salt, pepper

Combine all the ingredients and use your hands to mix very well.. Stuff the bird, using 2 whole jars of miracle whip, smear the bird, wrap in tinfoil and bake on 180C for about 3 hours...

Glazed Gammon - this I order from our German Butcher Siemaans - nothing beats it..

Perfectly Roasted Potatoes, Pumpkin and Sweet Potato Fritters with a caramel sauce, Rice, slow cooked beans with parma ham and garlic butter

Always have a good gravy on the table and this wonderful condiment:

Grape and Wine Jelly

Take 2 cups white wine
half a cup fresh lemon juice
800g white sugar
2T water
1T gelatine
1 cup seedless red grapes halved

Using a large saucepan, combine the wine, lemon juice and sugar. Bring to the boil then turn down the heat and gently simmer for 15 minutes, stirring frequently. Remove from the heat and skim off any foam. Place the water in a small bowl and sprinkle over the gelatine. leave to stand for about 5 minutes. Gently melt the gelatine mixture over warm water, util smooth and liquid, then whisk into the wine mixture. Add the grape halves then pour into hot sterilised jars, leaving some space at the top. Tighten the lids and place in a pot of boiling water for 5 minutes, then leave to cool.

Baked Spiced Custard Dusted with Coconut

This is a fantastic way to finish off a long dinner... especially that it is absolutely gorgeously festive... the coconut surrounds the baked custard like a snowy heaven...

1 free range egg and beat it up
a cup of cream
2 T white sugar
half a teaspoon ground nutmeg
desiccated coconut for dusting.

Preheat the oven to 180C
In a mixing bowl whisk the beaten egg, cream, sugar and nutmeg. Pour the mixture into suitable moulds and place in a baking dish, half filled with water. Bake for about 35 to 45 minutes or till set. Leave to cool then remove from the moulds. Dust with desiccated coconut ...

Cheese and Wine Course

Strawberry Cheesecake with Cranberry

use about 5 strawberries, halve them and you need extra whole for serving...
little knob butter, sprinkle of brown sugar
1 ripe camembert or Brie cheese, halve it to form two rounds - remember to use a hot knife for easy cutting
2 T cranberry jam or jelly
1 packet of home made or bought oat snap biscuits

In a small pan, place strawberry halves and saute for a couple seconds, add the jam or jelly to the pan with a little sugar till sticky. Place the strawberry halves between the two rounds of cheese, top with a biscuit and tie with a ribbon. Serve with the remaining biscuits and strawberries... drizzle with the remaining syrup in the pan... Serve with a strawberry bubbly wine sprizer

1 Punnet of Woolies Duetto Dolce which is a decadent mascarpone cheese interlayered with fig and pecan nuts... it's simple to make your own one of these. Take mascarpone cheese, in a square tin, line with wax paper, layer the ingredients together, close with wax paper, put into the fridge for a few hours to set, remove from the tin and place on a platter, scatter with fresh figs, nuts and biscuits. Serve with Alto Rouge."

 

 

You Go Girl

Chef Jean A. L. Chery