Well that’s another Christmas that snuck up far too quickly done and dusted. I had not really thought too much about it this year and quickly had to do some mind resetting to come to terms with time frames. Luckily we are not into the present thing too much, our priorities are definitely about making an effort to be with family and friends and to relax and enjoy great food, drink and company. This we did manage to achieve tenfold.
Christmas Eve Food
It has become a bit of a custom that we host a little gathering on Christmas Eve for our closest friends. I really look forward to cooking for this as I don’t get much of an opportunity these days to cater for a crowd. We keep it relaxed and casual and welcome with open arms anyone who can manage to turn up. While planning the menu for what I was going to serve, it struck me as to how much exposure to different cultures, races and technology has influenced our eating and cooking. I think back to when I was a little kid when savouries, Hors d’oeuvres (affectionately called Horses Doovers) and appetisers comprised things like cabana and cheese (fake) cut up into cubes and stuck on toothpicks which were inserted in an orange as well. Good old Savoy or Jatz biscuits (Australian owned and made then) with sliced tomato, vol au vents with tuna mornay or chicken and corn filling. If it was really grand, out came the canned asparagus which was served in bread that had had the crusts removed, folded like a Bunnings snag and tooth picked. It was no wonder I hated asparagus for many years! My husband keeps throwing extra items at me as I write this, none of them offering much flavour.
With no working kitchen to speak of this is what I served.
- Smoked trout thanks to Wayne the Great at Trafalgar Butcher Shop. I have had a lot of smoked trout over the years and this was by far the loveliest I’ve ever had. Simply served with mini toast and lemon, dig in and help yourself!Some tiny little pancakes made in the morning, spread with lemon cream cheese, topped with a little smoked salmon and a sprig of dill. Yummy!Mushroom Bruschetta. I had planned doing an Annabel Langbein recipe but decided to wing it. I find mushrooms are great cooked in the microwave. I finely sliced mushies and cooked for about 10 minutes. When cooked I added some olive oil, garlic and parley to mix, stirred and let sit till needed. I had earlier made some bases by thinly slicing a day old bread stick and drying in my ‘toy oven’ (gee, that took forever only managing about 10 slices a pop). When serving, a light spread of goats cheese onto toasts, topped with mushroom mix and more parsley sprinkled over.I mentioned earlier the difference having exposure to different cultures and technology has made to us. Two of the items I made Christmas Eve came from the marvel of sharing resources. Annabel Langbein’s Roast Capsicum Pesto and from Lisa over at The Gourmet Wog, her sensational Garlic Toum both came from the internet (I have since bought Annabels books because I just love her style). The way so much positive information can be shared over the internet is astonishing. Keeps our minds expanding, learning and developing.Spring Rolls-A couple of years ago I purchased a little deep fryer just for these occasions. I cannot for the life of me understand how people fry things (even shallow fry) regularly. I reckon it stinks! This little fryer does do a great job, I set it up in the laundry and made both these beautiful spring rolls with pork again coming from Wayne the Great. Mix mince pork with some finely shredded cabbage, a good dose of grated ginger and a splash of soy. Mix REALLY well and roll into rice paper sheets. Keep covered to prevent drying till cooked.And the highlight of the menu, some Indian Pakoras. Golly these were beautiful, I used cauliflower, carrot and peas as the vegetables. Nearly didn’t happen as I couldn’t find any chickpea flour down here and had to get my son to bring some from Melbourne. So glad he did. The pakora were served with a mint sauce made from a spice blend we brought back from India earlier this year and greek yoghurt. Mmmm, Mmmm. So much nicer than canned Asparagus in soggy bread!Christmas Day.
I am a lover of traditional Christmas dinners, love the roasts, the veg, the pudding and everything in between. Due to the lack of kitchen I was thankful we own a Weber kettle cooker, although with only 7 of us, all was easily managed.
Prior to Christmas day I planned and organised as much as I could, including:
- making of gravy (no Gravox thanks very much) roasted vegetables, added stock and apple cider and reduced till ready. Blasted with the Bamix, sieved and stored ready to go.
- Prepared the veggies, par boiled the spuds, shook them to roughen up their outsides so they crisp up nicely when roasted. Pumpkin and sweet potato cut up and ready.
- Turkey stuffed. I have the easiest and most flavoursome stuffing that I use for any chicken or turkey. Into the food processor throw in 1 green capsicum (roughly chopped), enough bread for however big your bird is (for a chook I use 3-4 slices), 1 egg and salt and pepper to taste. Blast till pepper is chopped but not minced. Done. I put this into turkey breast cavity, covered with foil and tied the foil on. Into Roasting bag in fridge till Next day.
- Picked up Pork and ham from butcher, yep Wayne again! Pork was beautiful, stuffed with apricot and macadamia. Ham was and still is amazing. Smoked by Wayne who supports local producers ASMAP!
- Made the crumb topping for my tomato and onion casserole which to me IS Christmas Dinner!
- Set up the boiler in the laundry for the pudding
All that was to do on Christmas morning was light the weber, put the pudding on to boil and assemble the tomato & onion casserole. When Weber ready, throw in the meat and the veg was roasted in the BBQ with the lid closed. Also of course, priority was to have a few laughs and set the table.
Didn’t take any photos, was too busy enjoying the day. We did however sadly miss doing something that has been a tradition for many years. Smashing the gingerbread house! Not sure why or how we managed to miss this but over the years there has been some very innovative ways used to bring about its demise. Stay tuned for what evolves!
Thankyou to all the fellow bloggers out there who have given me great ideas and been inspirational in so many ways. May you all have a great festive season leading into a wonderful 2014.