food for thought

by michelle

christmas 2016

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naked-cherry-tomatoes

Christmas day 2016 was a hot 37ºC day, so we opted for some cold dishes in our 5-course menu.

We started with an amuse-bouche of naked cherry tomatoes from this recipe by Chef John. This method really brings out the flavour in tomatoes.

The second course was a wonderfully fresh chilled green gazpacho soup with burrata cheese, also a Chef John recipe.

gazpacho-verde-with-burrata-cheese

For the third course I served cured salmon which I made following this recipe. If you make this recipe be sure to make the dressing a day ahead – it improves with time.

cured-salmon

Our fourth course was a roasted porchetta served with roasted potatoes and carrots and a dragoncello sauce which I recently learnt to make at this masterclass.

porchetta-with-dragoncello-sauce-potatoes-and-carrots

Dessert was a brandy ice cream with a chocolate shell served with brandied prunes.

brandy-ice-cream-with-chocolate-shell-and-brandied-prunes

brandy-ice-cream-eaten

Here’s an inside view of the ice cream.

rum-balls

 

And finally, with coffee and tea, some delicious rum and apricot balls thanks to Carolynne.

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