Food Update

The feasting began with the Xmas Eve meal I made for Sig Other coming to join me for several days over the festive period. I decided we needed to have something wholesome as we'd likely overeat for at least some of the time.

White Beetroot and Quinoa

Basically, just a veg stew, but thickened with quinoa which has lots of protein even though it is a type of grain.

white beetroot (scrub the skins and leave on)
carrot
celery
onion
tomatoes
quinoa
veg stock and lots of rosemary

Chop everything fairly big and cook quickly in the pressure cooker, so it is done in only a few minutes.

I'd planned asparagus omelet for xmas breakfast, but wasn't hungry, so that will keep for another time. We began making the xmas dinner in the afternoon and aimed to eat the starter and main before Dr Who. This went horribly adrift timewise, so we half watched Dr Who (which was rubbish this year anyway) and just enjoyed our food. We also enjoyed mucking about in the kitchen too.

Starter

Mouli and Persimmon salad with Kumquat marmalade

Kumquat marmalade

I made the kumquat marmalade last night so it would infuse overnight.
kumquats, chopped and deseeded
half as much fresh ginger as kumquats
white wine
honey
bay leaf x2
powdered lemon grass
1/3 of a cinammon stick

adjust all to your own taste - I made it quite tart, so if you like sweeter add sugar or more honey. Boil for ages till it is all soft enough.

Mouli and Persimmon salad

mouli julienned
cucumber likewise
persimmon fruit cubed
salad leaves (I included lambs lettuce and chicory)

Three continents dressing
1x rice wine vinegar
1x agave syrup
1x argan oil
teeny bit garlic
salt and pepper

This was a light and refreshing salad to start with.

To follow ....

Fennel and savoury frangipane individual tartlets

With gluten free plain flour and the addition of a tsp dill seed and 1 tsb chopped mixed nuts, make short crust pastry to line tartlet cases and bake blind.

Whip one egg white reasonably stiffly and combine with two tbs chestnut puree (unsweetened) and one large tsb ground almonds. Place in the bottom of the tartlet cases. Saute fennel with olive oil and add a little powdered bouillon. Place on top of the savoury frangipane.
Bake for a short time until frangipane is set and fennel is golden.

Celeriac, parsnip and sage bake

Boil and mash celeriac and parsnip. Combine with chopped sage and single cream. Top with Parmesan gratin mix and bake in the oven for a short time. Serve all with the usual xmas veg and red current jelly or cranberry sauce or some such thing that you like.

Slosh back sufficient quantities of Pouilly Fuisse and eventually eat pud with vanilla liqueur sauce (Sainsbury's) and Muscat.

Revive self with Turkish coffee and any liqueur you fancy.