Spent 2 days to prepare a Xmas meal, for the fun of creation and for joy of sharing.
Aperitifs:
Cheese crisps : very thin slices of mild cheddar, bake at 190˚C until golden, around 12 minutes.
Black garlic on biscuit
Iberico ham on Japanese yam, like the neutral mild taste of Jpn yam, offers crunchiness and moisture.
Starters:
Half burrata with anchovy and homemade pesto sauce
Steamed egg with shrimp, carrots and mushroom, 1part well whipped egg with 1.5 part of water/stock, season with salt, steam at high heat for 7 minutes.
Main:
Rolled stuffed duck
Debone duck, season with salt, soy sauce, miso, 5 spices powder and liqueur, stuff with cooked sweetcorn, mushroom, Chinese sausage and minced duck meat, rolled up. Skin had hot water treatment, brushed with vinegar and honey mixture and dried in the fridge for a day.
Baked at 160˚C for 45 minutes the 190˚C for 30 minutes. Meat is tender but skin not crisp yet. Probably need to increase temperature to 210 instead.
Cranberry sauce
Cook the bones of duck to form stock, add 500gm fresh cranberry, cook until soft, season with soy sauce, 5 spices powder, brown sugar, liqueur, sieve to remove bones and skin.
Sweet potato stack
For easy to serve, cut purple and gold sweet potato into thin slices, alternate to form small stacks, poke with toothpick to hold shape, brush with water to keep moist. Before baking , brush with oil and bake at 190˚C for 30 minutes, edges crisp and middle soft.
Brussel sprouts
Dessert:
Xmas pudding with creme diplomat
Prepare egg custard with egg yolk, milk, cornstarch and sugar, when cool, add whiskey to loosen, then fold in equal volume of whipped cream, for a very fluffy eggy cream taste.
Cheese platter
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