food for thought

by michelle

christmas feast 2015

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Our festive celebrations this year began with a wonderfully smooth French style chicken liver pâté thanks to this Jaques Pepin recipe with some homemade sourdough baguettes.

baguettespate

 

 

 

 

 

 

 

 

For the main course Thomas cooked a ham, brined for 5 days and slow cooked with a little smoke and a brown sugar and mustard glaze.

ham

To accompany the ham we had a European style potato salad, a Middle Eastern butternut salad with tahini dressing and a fresh green salad of lettuce from the garden, steamed asparagus and walnuts with a vinaigrette dressing.

lunch-plate

And for the grand finale this Black Forest Cake was adapted from a recipe by Gary Mehigan of Masterchef Australia.

black-forest-cake

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