I have already mentioned in a couple of other blogs about how important cooking is to me, especially at Christmas. This year as well as doing three courses on Christmas eve, I’m also doing Christmas day lunch. I feel like that’s a proper rite of passage, first Christmas dinner you do solo makes you an adult. Cook those sprouts and you’ll be a man my son.
I usually decide on menus for Christmas eve really early, sometimes as early as the beginning of November. This year was pretty late due to how busy I am. But I did decide last week and am excited to reveal what is on the menu.
Starter: We love scallops in our house and they haven’t been on the menu for a few years. So to start this year we are having seared scallops wrapped in pancetta with a salsa verde. Yummers.
Main: To follow that we will be having duck. I don;t eat a lot of meat, but duck is a real treat and when can you have treats if it’s not at Christmas! So our main will be festive duck breast with pancetta and savoy cabbage. The recipe does call for mash, but I think I might substitute that for a Christmassy chesnut potato dauphinoi that we’ve had before and love!
Dessert: Every year on Christmas Eve, I like to try something new. So this year is the year of the souffle. So we will be finishing with a chocolate and pistachio souffle.
Christmas Day itself will be very traditional and very much like most other Christmas dinners. I’ll do something jazzy with my sprouts and do my own bread sauce. But for pudding we need to have an alternative as both my step mum and I hate Christmas pudding, so this year we are having Saint Mary Berry’s white chocolate and ginger cheesecake.
My mouth’s watering already!