As always, I enjoyed a fabulous Christmas lunch earlier, which was very thoughtfully centred around me, as the awkward pescetarian amidst a turkey-dominated tradition. I suppose that was a decent excuse for my mum to recruit me as chef de partie in her kitchen, preparing the veg!
We started with some beetroot and parsnip fritters: shredded (in mum's new pink [eurgh] Magimix) vegetables, fried and baked, then topped with a horseradish cream sauce. I loved the crispy outside, and soft inside, with a real kick from the horseradish (that even brought out my grandma's tears)!
Not settling for anything other than extravagent, my mum has made her own gravadlax, which was served with a mustard and dill sauce. The salmon was divine, with a perfect soft texture, and the delicate flavour of the dish was complemented well by the mustardy sauce.
The nut roast was delicious, made with mushroom and chestnuts for a wonderfully earthy flavour, and Gorgonzola giving it an interesting tang. Perfect potatoes (bashed in the pan for extra crispiness), and all the trimmings.
For dessert, we had a delicious Christmas pudding made by my aunt Lizzie, lavishly draped in vanilla custard - a fruity delight!
Who says you need a bird for an amazing Christmas meal?
Who says you need a bird for an amazing Christmas meal?
Merry Christmas & A Happy New Year!
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