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Holiday Table Menu
When it comes to Winter Holidays and your specials on the table, it is usually a no brainer. I’d like though to offer you an alternative menu. After all there are many occasions to gather with friends and family after Christmas day (if you celebrate that is) like my favourite holiday of ‘em all - New Year’s Eve.
On the menu are my all time holiday favourites.
Mackerel whole 2 filleted (ask your fishmonger)
Zest of 1 lime
Coriander seeds
50 g Salt
35 g Sugar
1 step
The important thing here is that the mackerel you get is really fresh. Its meat is really tender and needs no more than a couple of hours of marinating. So carefully fillet the fish, cutting out the rib bones, if you go the “ask your fishmonger” way then marinate straight away when you come back.
2 step
Add coriander seeds and cardamom in pestle and mortar, grind it slightly, add salt and sugar, zest of 1 lime and combine altogether.
3 step
Rub the mixture into the fillets.
4 step
You can serve immediately really, or leave in your fridge overnight or up to for 24 hours. To serve: olive oil, zest and juice of 1 lime.
Mackerel Gravlax
200g samphire
1 spoon of sugar
Juice of 1 lime
1 spoon of fish sauce
5 spoons of coconut water
1 spoon of rice vinegar
1 step
Simmer the mixture of water, fish sauce and sugar for couple of minutes, set aside, add lime juice, chillies, garlic.
2 step
200g samphire - blanche in a boiling water for a couple of minutes, then place in a bowl with ice like you would do with your asparagus, then add your dressing.
Samphire salad with Vietnamese sauce Nước Chấm
Chillies and garlic (optional)
Juice of 1 lemon
Cumin seeds
1 step
Slice on a mandoline 1-2 fennels, add the juice of 1 lemon, cumin seeds and rucola.
4-6 anchovies
1 tsp dijon mustard
2 tsp capers
Salt and papper
2 cloves garlic
Olive oil
1 step
Grind the first 4 ingredients in pestle and mortar, cut and add to them your parsley and tarragon, a bit of salt and pepper and olive oil.
2 step
Your sauce is ready!
Rack of lamb
Salt and pepper
Olive oil
1 step
Rub salt and pepper on the rack of lamb and brown it slightly on a hot pan with olive oil.
2 step
Cook in the 200°C oven for 20-25 minutes. Internal temperature for medium should be 65°C.
3 step
Serve with sauce Salsa Verde.
Rack of Lamb with Salsa Verde and Fennel salad
7 eggs (4 whole + 3 egg yokes)
150g dark chocolate 70%
70g flour
150g butter
Cocoa powder for the ramekins
Salt pinch
120g sugar
1 step
Heat the oven to 200°C.
4 step
When the chocolate mixture cools down, combine with the yokes and mix well.
2 step
Melt down the chocolate and butter in bain-marie.
5 step
Combine eggs, sugar and flour mix with the chocolate mix.
7 step
Add your batter and bake for 7 -10 minutes at 200°C.
3 step
Mix together 4 eggs and sugar, add flour.
6 step
Grease the ramekins really well with butter and then add your cocoa so that it covers all the inside of the ramekin.
8 step
Serve with vanilla ice-cream!
Dec 28, 2021
Dessert - Chocolate Fondant for 6 ppl
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