I never miss an opportunity to delve into a Christmas feast, especially when the weather is finally appropriate for it. Each month my sisters, Mum and I have a themed dinner party where each of us rotate roles between: cocktail, entree, main and dessert. End of last months theme was ‘Christmas in July’. Now I know I’m posting this belatedly but hey, it’s still perfect weather for a giant hearty feast.
I hope these dishes offer you some winter meal inspiration, if not, some enthusiasm for Christmas which approaches only 4 months away!
Cocktail:
Rum Rum Rudolph
Entree:
Baked Gruyère in Pastry with Rosemary and Garlic served with Cranberry Crackers
Main:
Roast Chicken stuffed with Cherries and Pistachios
Although the recipe was a turkey, I substituted chicken as it’s very hard to find turkeys in July. The stuffing was delicious, a very unusual brown rice based stuffing- but with the cherries it was delicious (as was the cherry port gravy!)
Served with:
Maple Roasted Carrots in Tahini, Miso Sauce with Pomegranate arils
and Duck Fat Potatoes
Dessert:
Chocolate Mousse with Forrest Berry Compote
Rachel Khoo’s recipe is served with cocoa nibs however we simmered a cup of forrest berries with sugar and water to create a compote.
