Holiday Table Menu

Description

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.

Method

Ingredients

Mackerel whole 2 filleted (ask your fishmonger)

Zest of 1 lime

Cardamom

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

Method

Ingredients

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)

Method

Ingredients

Fennels

Rucola

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.

Method

Ingredients

4-6 anchovies

1 tsp dijon mustard

2 tsp capers

Parsley

Salt and papper

2 cloves garlic

Tarragon

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!

Method

Ingredients

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

Method

Ingredients

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!

Alesia

Dec 28, 2021

Dessert - Chocolate Fondant for 6 ppl