CHRISTMAS COOKING TIPS FROM OUR FAVOURITE GRANNY (MOUSE) Although most of us are already more than familiar with the classic Christmas lunch and all its glorious trimmings, there’s a lot more that goes into the festive dishes than perhaps first meets the eye. If you want to stay on top of your Christmas dinner game, the first thing you ought to do is make a list and check it twice! Yes, keeping a handy notepad and pen close-by as this will help ensure you keep up to date with what ingredients you need, what you’ve already bought, and what needs cooking and when. There’s more to home cooking than just following a recipe. Using the correct technique and best-quality ingredients are the secret to making your favourite dishes even better. And, if the good old fashioned pen and paper is a little old school for you, setting reminders on your phone is a perfectly acceptable alternative. Just keep organised. They say the early bird catches the worm, and when it comes to creating the perfect Christmas feast, this classic saying most certainly rings true. Make what you can ahead of time which will ensure the big day goes off without a hitch — and if your schedule allows it, prep the vegetables the day before. On a day as hectic as Christmas, facing the horrors of an empty spice rack is the last thing you’ll wish to encounter. So, stocking up your kitchen with fresh ginger, onion, garlic and chillies is a great way of making sure you’ll have everything you need come December 25. And, if you’re feeling a tad adventurous, Granny Mouse knows how: Keep it awesome – by serving Christmas canapés is a great way to kick things off, whilst tummies rumble in anticipation of the main dinner event. Make them memorable. Decorate – the food is indeed a priority, putting in a little extra time to decorate your Christmas spread can make all the difference which doesn’t have to break the bank. Granny Mouse culinary artist also highlights to stick to your favourites. Make sure you also stick to your favourite dinner extras such as wine, a cheeseboard and other personal favourites, or be a little experimental. Here follows some festive recipes from the culinary artists at the Mouse House: Duck Liver parfait ingredients 1kg duck liver500ml milk10x eggs120g red onion diced800g butter melted200g butter melted (for top of pate)250ml port250ml brandy20g fresh thyme1x star anise5g salt5g coarse ground black pepper Method soak duck livers in milk overnightdrain and trim off excess sinew and fatsautéed onions until softadd garlic and thyme and sauté for another 30 secondsadd port, brandy and star anisereduce by two thirds 2/3remove the star aniseplace mixture into blender with livers and blendadd one egg at a timeslowly add the 800g of melted butter until incorporatedpass mixture though a drum sieve and season with salt and pepperpour mixture equally between 4x 1lt chaffing dishesplace dishes into a standard gastronome and add water until it comes half up the dishcover with foil and bake in bae marie at 120c degrees for 40 minsremove from oven and check that its cookedallow to cool for 30 minutesthen pour the 200g melted butter over them Lavender and cashew nut crust lamb – serves 5 portions ingredients 1kg lamb saddle excess fat removed30 ml oil3 whole garlic cloves unpeeled10ml hot English mustard100g lavender dried and chopped100g of cashew nuts roasted and chopped very finely10g onion powder10g garlic powder10g salt800g bread crumbs METHOD mix all dry ingredients together evenly and set aside to be used laterroll lamb saddle and tie with butchers string until it resembles a sausagerub with English mustardseason with salt and pepper and allow to stand at room temp for 15 minsheat oil in a pan until oil starts to smokeseal the lamb in the pan until golden brown all the way aroundsmash the garlic once to release oilsadd to the pan and reduce heat to a simmerfry garlic for 2 mins, be careful not to burn itplace garlic and lamb into an oven dishspoon the rendered fat over the lambroast at 180c for 15 mins (this should take you to medium)remove from oven and allow to rest for 5 minsremove the butchers stringroll the lamb in the lavender crust until full coatedslice and serve with sides of your choice White chocolate and lavender crème brule – serves 12 Ingredients 12x egg yolks1lt cream120g white chocolate50g castor sugar10ml vanilla essence Method heat cream, vanilla essence, sugar and castor sugar in a sauce pan continuously stirring until chocolate is melted do not allow to boilallow to coolwhisk in the egg yolkspour mixture through a cloth to remove chalaza cordspour into 12 ramekinsbake au bane marie at 160c degrees covered in foilwhen custard is a jelly like consistency, remove from oven and bain mariedo not get water into the crème Brule at any pointallow to cool at room temperaturewrap individually and refrigerate overnight All in all, be prepared and let us be guided in what advice our “Granny” has to offer! Happy holidays & enjoy from the team at The Mouse House! Leave a Reply Cancel ReplyYou must be logged in to post a comment.