Overview

Three course Christmas menu

Carpaccio of beetroot, braised ham and bitter orange cake – impress your guests with this three course menu.

Starter: Carpaccio of beetroot with spinach

Ingredients for four people
  • 2 beetroots, boiled
  • 2 handfuls of spinach
  • 1/2 teaspoon salt, pepper
  • 4 tablespoons rapeseed oil
  • 2 tablespoons balsamic vinegar
  • 4 small soft cheeses (e.g. mini-Tommes)
  • 1 egg
  • 2 tablespoons fine breadcrumbs
  • 2 tablespoons ground hazelnuts
  • 0.5 bunch parsley, finely chopped
  • 12 slices of bacon/pancetta, cut in half
  • 4 large leaves of frisee salad
  • 4 thin slices of baguette
  • Optional: black walnuts (available in specialist stores)
Preparation
  1. Cut the beetroot into fine slices and arrange alternately on the plate with the spinach in a semicircle.
  2. Combine the rapeseed oil, balsamic vinegar, salt and pepper to make a vinaigrette and put to one side.
  3. Break the egg in a large bowl and beat
  4. On another plate mix the breadcrumbs, parsley and hazelnuts
  5. Roll the soft cheeses in the egg first, then the breadcrumbs, so they are covered in two layers
  6. Toast the baguette in the oven until light brown
  7. Fry the bacon/pancetta rashers without fat until crisp, remove from the pan and put to one side
  8. Briefly fry the breaded soft cheese on both sides in the same pan using the fat from the bacon/pancetta
  9. Place the soft cheese in the middle of the plate and arrange with the bacon/pancetta and slices of baguette
  10. Dress the beetroot and spinach carpaccio with the vinaigrette
  11. Decorate with frisee salad and black walnuts, if using
Nutritional value per portion
  • kcal: 261
  • Protein: 7.4g
  • Carbohydrate: 12g
  • Fat: 20.3g

Main course: Braised ham with Christmas relish

Ingredients for four people
  • Approx. 800g lean cured smoked ham
  • 1 red onion, peeled
  • 2 dried figs
  • 1 apple, peeled
  • 4 tablespoons white wine vinegar
  • 20 cl water
  • 1/2 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 pinch salt
  • 1 bay leaf
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric
Preparation
  1. Cook the ham in its cloth covering following instructions on packaging
  2. Dice onion, figs and apple into 1/2cm cubes
  3. Heat up white wine vinegar, water, sugar, salt and soy sauce
  4. Add the onions, figs, mustard seeds, turmeric, apple and bay leaf and cook for 20 minutes or so until soft, stirring occasionally. Add more water if necessary
  5. Remove the ham from the water, remove the cloth covering and carve into slices; pour over the relish
Nutritional value per portion
  • kcal: 467
  • Protein: 48.6g
  • Carbohydrate: 15.5g
  • Fat: 23.2g

Side dishes for main course: root vegetables with potatoes

Ingredients for four people
  • 600g root vegetables (carrots, parsnips, purple carrots)
  • 400g potatoes or sweet potatoes
  • 4 tablespoons HOLL rapeseed oil
  • 1/2 teaspoon salt
  • Pepper
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 6 sage leaves
Preparation
  1. Wash the vegetables and peel if necessary
  2. Cut the roots into four lengthways and the potatoes into four or eight, depending on their size
  3. Mix the vegetables and potatoes in a bowl with the salt, pepper and oil
  4. Place baking parchment on an oven tray and spread the vegetables over this
  5. Roast in the oven at 170° for 25-30 minute
Nutritional value per portion
  • kcal: 179
  • Protein: 2.6g
  • Carbohydrate: 20.6g
  • Fat: 9.6g

Dessert: Spiced mousse with damson sauce

Ingredients for four people
  • 10cl water
  • 20cl grape juice
  • 4 tablespoons sugar
  • 1/2 an orange, zest and juice
  • 1 cinnamon stick
  • 2 star anis
  • 4 sheets gelatine
  • 1 pot natural yoghurt (180g)
  • 20cl cream
  • 6 frozen damsons
  • 3 tablespoons water
  • 1 tablespoon sugar
Preparation
  1. Place the water, grape juice, orange peel and juice, cinnamon stick and star anis in a pan and bring to the boil, then remove from the hob and leave covered to infuse for approx. 20 minutes
  2. Remove the spices, return to the boil
  3. Leave to cool a little
  4. Place the gelatine in cold water for 5 minutes, then remove and stir into the spiced mixture. Leave to cool until the liquid is slightly firm at the edges, then stir until smooth
  5. Beat the cream until stiff and mix in the yoghurt; carefully fold in the cooled spiced mixture
  6. Cover the mousse and place in the fridge for 3-4 hours
  7. For the damson sauce bring the frozen damsons to the boil with water and sugar and leave to simmer for about 5 minutes, then purée until smooth and cool
  8. Plunge a spoon into the mousse and pour over the damson sauce
  9. Decorate to taste with orange slices, star anis, etc.
Nutritional value per portion
  • kcal: 242
  • Protein: 5.2g
  • Carbohydrate: 12.8g
  • Fat: 19.1g

Dessert: Bitter orange cake (to accompany the spiced mousse)

Ingredients – Serves 12
  • 1 organic orange
  • 2 eggs
  • 120g sugar
  • 2g baking powder
  • 180g blanched ground almonds
Preparation
  1. Cook the orange whole with the peel until very soft
  2. Cut the orange open, remove the pips, then purée with the peel
  3. Place baking parchment on an oven tray
  4. Beat the sugar and eggs until foaming
  5. Fold in the almonds, baking powder and orange rupee
  6. Pour into the mould (approx. 2 cm thick) and bake for about 50-55 minutes at 175°
  7. Leave to cool and cut into small squares
Nutritional value per portion
  • kcal: 140
  • Protein: 5g
  • Carbohydrate: 11.4g
  • Fat: 8.2g

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