Monday, December 29, 2014

Christmas spreads

A picture collection of meals over Christmas.
Christmas Eve--duck foie gras from Victor Hugo markets in Toulouse, ham glazed in pineapple and star anise sauce, potato and egg salad, green salad

Christmas Day--roast turducken(turkey, duck and chicken roll with fig and pistachio stuffing); nectarine, basil and boccocini salad, fresh beetroot salad, steamed new potatoes with herbs, mango and chilli salsa

Christmas Day entree: prawn cocktail with tiger prawns, avocado, shredded lettuce and home-made Mary Rose sauce

Christmas Day table

Christmas log

Boxing Day: ham glazed with sour cherry and creme de cassis sauce; home-grown Puy lentil and herb salad; home-grown potato salad; green salad; couscous and pomegranate salad

Boxing Day dessert: pavlova

Post-Christmas soup: ham stock, home-grown onions and herbs and garlic with a pesto made from chopped cashews, herbs, garlic, chilli

Post-Christmas lunch: smoked trout with mustard and sour cream sauce, truffle salami, dolmades, cheeses,home-made pickled plums,  home-made brioche, scones, bread rolls

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