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| Oyster and Champagne |
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| Christmas Table setting |
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| Starter : Seafood and quail Scotch egg |
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| Roast Goose |
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| Baked pear, Lemon |
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| Dessert: ice cream and apple pie spring roll
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I love everything about Christmas festive season,
specially for creating and planning our Christmas lunch menu, as soon as Autumn
comes we discuss endlessly whenever we having a meal together.
I always make sure it will be a special and
memorable but it is a hard work.
Even I print the Christmas lunch menu for our
Festive lunch guest and family.
Well, you might think I am taking too seriously for
the festive meal , of course, I do ! Why
not? After all only once a year, make a good memory for my daughter, Cat and
son, John. They are all looking forward to seeing my menu every year, and I
really love this process very much!
This is our tradition now.
Main dish has not much choice, turkey, goose, duck
or even chicken, or have a nice big roast, good dry aged prime rib of beef.
But as all family loves my own stuffing and homemade
cranberry sauce, we all end up cooking roast goose or duck.
Finally decided goose and as our tradition, fish and
seafood pasta for the Christmas eve’s dinner.
I make sure something special starter for the lunch,
usually seafood, we all love something special and luxurious starter, because
Christmas roast is rotating choice of roast big birds is a rather predictable
dish.
Starter: This
year grilled seafood medley.
Grilled lobster tail, a few scallops with nice mini
salad and simple quail egg, boiled just for 2minutes, and coat with panko bread
crumbs, quick fry ( like a small Scotch egg without sausage meat).
When you cut, soft egg yellow looks so special,
sprinkle with my homemade seaweed dust, just so deliciously photogenic.
I made simple cucumber drink a kind of gazpacho on
24th leave in the fridge to be mellow and flavours all together, (
made with good sherry vinegar, green apple, salt ) this was served with seafood
medley. This makes such refreshing taste with seafood. My gamble has paid off.
Stuffing contains brandy soaked cranberry, best
sausage meats, smoked bacon ladon, chest nuts, fine nuts, onion, garlic, sage
and a good sourdough bread crumb.
We like loose and buttery stuffing, not like cake.
Baked in a big oven proof dish with bay leaves and
butter on the top, all family love this special stuffing so I have to cook
roast bird for this.
Gravy : on 23rd, in the roasting tin put
onion, celery, carrot, whole a head of garlic, and goose neck, liver, gizzard ,
roast for 1hour until brown, put in the a big pan boil, make rich brown
stock and make gravy with red wine ,
red currant jelly. Gravy looks like dark
brown, rich and a little sweet, just perfect for the
goose. Make this a big pan and I freeze some for the other roast dinner .
Vegetable: my homemade cabbage pickle and brussel
sprouts with bacon and chest nuts.
Roast potatoes and parsnips; Cooked with goose fat
, collected from roasting tin .
We are not big on dessert just simple mango sorbet ,
vanilla ice cream with homemade raspberry cooli.
But I made an effort to adding apple, miso spring
roll( mini) to give texture and salty taste.
We had a feast and a long talk and a big laugh, plenty of drink , most of all we all very mellow and happy!
We had a feast and a long talk and a big laugh, plenty of drink , most of all we all very mellow and happy!
The Sarsfield Family Christmas Lunch
Menu (2016)
Starter:
Grilled lobster tail, Scallops and crispy
kale and Quail egg. Mini salad and Cold
cucumber drink.
Main:
Roast
Goose. Stuffing ( sausage meat, bacon ,brandy soaked cranberry , sage, onion and more)
Homemade
cranberry sauce
Roast
Potatoes and Parsnips, bacon wrapped sausages and red wine gravy.
Vegetables:
Pickled Red Cabbage, Brussels Sprout, Grilled Pear.
Dessert:
Vanilla ice
cream, Mango sorbet , burnt Pineapple
with spiced apple spring roll.
Cheese
Board .
Wines:
White: Champagne,
Pouilly Fume.
Red : Amarone,
Rioja..
Dessert:
Domaine Lasserre, Jurancon.
Port.
Merry
Christmas and A Very Happy New Year !!
