Christmas trends - back to the 70's


What's in fashion for Christmas in 2017?  It's back to the 70's with these recipes:


Matt Preston’s Prawn Cocktail

2 eschalots, very finely chopped
Pinch of salt flakes
2 tsp brandy
1 lemon, peeled, segmented, segments cut into thirds
1 tsp olive oil
5 iceberg lettuce leaves, finely shredded
20 cooked king prawns, peeled (tails intact), deveined
2 avocados, peeled, halved, sliced crossways
Chervil leaves, to serve

Cocktail sauce

200ml pure (thin) cream
Juice of ½ lemon
2 tbs tomato sauce
1 tsp Tabasco
1 tbs Worcestershire sauce
½ tsp salt flakes
Pinch of freshly ground white pepper

For the cocktail sauce, lightly whisk the cream until thickened slightly. Stir in the lemon juice, tomato sauce, Tabasco and Worcestershire sauce. Season with salt and white pepper. Taste and adjust seasoning, adding more lemon juice if you think it needs it. Chill.

Prepare the eschalots. Do you think they are small enough? Of course they aren’t. Cut them even smaller, then toss with a pinch of salt and the brandy, and set aside for 15 minutes.

Combine lemon segments and oil. Set aside for 15 minutes.

To assemble, divide the shredded lettuce among four wide-rimmed glasses or bowls. Arrange the prawn tails so they hang over the edge of the glass, placing a piece of avocado in between some of the prawns.

Spoon a generous dollop of cocktail sauce into each glass and scatter over the chervil, lemon and a little brandied eschalot.

Serve immediately.


Prosecco-Roasted Turkey with Lemon and Thyme

6kg turkey
Salt and freshly ground pepper
½ onion, quartered
½ bulb fennel, trimmed and cut into chunks
1 apple, cut into chunks
3 sprigs thyme, plus 1 tablespoon chopped leaves
1 lemon, zest grated, halved
12 tablespoons unsalted butter
750-ml bottle dry prosecco or champagne
3 tablespoons chopped fresh herbs (such as tarragon, chives and/or parsley), for the gravy

Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey dry with paper towels and rub inside and out with 2 tablespoons each salt and pepper. Stuff the cavity with the onion, fennel, apple, thyme sprigs and lemon halves. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature while you make the lemon-thyme butter.

Melt the butter in a small saucepan over low heat; whisk in the lemon zest and chopped thyme. Let cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, start your gravy (use ½ cup of your prosecco in place of the white wine in your gravy).

After the turkey has roasted 1 hour, pour the remaining prosecco all over the turkey (about 2 ½cups). Continue roasting, basting with the pan drippings every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 1½ to 2 more hours.

Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Stir the herbs into the finished gravy.


Orange Glazed Ham

7 kg Leg Ham, Cooked on the bone
3 cups Brown Sugar
½ cup Fresh Orange Juice
2 tsp Ground Cumin
3 Oranges thinly sliced
2 tbsp Whole Cloves
Preheat oven to 160 degrees.

Cut through the rind of the ham about 10 cm from the shank (bone) end of the leg. Leave the rind on the shank but remove from the rest of the ham by running your fingers between the rind and the fat then pulling back.

Using a sharp knife, score (cut lightly) the fat in a diamond pattern, taking care not to cut more than 5 mm deep.

Place ham in a large baking dish. Combine sugar, orange juice and cumin in a small bowl then brush over the ham. Bake at 160 degrees for 15-20 minutes or until golden.

Remove from oven. Place orange slices over ham and secure with cloves. Press any remaining cloves into ham. Brush again with sugar mixture.

Return to oven for 30-35 minutes or until orange slices are golden.

Slice and serve.


Matt Moran’s Gaytime Trifle

3L caramel gelato, softened
150g dark (plain or caramel flavoured) chocolate, chopped
170g paillete feuilletine (crispy wafer biscuit, from gourmet food shops) or plain wafer biscuits, crushed
2 Golden Gaytimes, finely chopped
1L vanilla gelato, softened
1 cup caster sugar
3 cups caramel popcorn

Spread 1.5L caramel gelato into the base of a 6L serving bowl. Freeze for 1 hour.

Melt chocolate in a heatproof bowl set over a pan of simmering water (don’t let bowl touch water), stirring until smooth. Add feuilletine and fold through chocolate to coat. Spread mixture onto a baking tray lined with baking paper and chill until set.

Remove bowl from freezer. Crumble chocolate mixture and scatter half over caramel gelato with the Gaytimes. Spread over vanilla gelato, then freeze for a further 1 hour or until firm. Scatter with remaining chocolate crumb and top with remaining caramel gelato. Freeze for 4 hours or until very firm and set.

To make popcorn praline, line a baking tray with foil and grease. Place sugar in a large frypan over high heat. Cook, shaking pan occasionally, for 6-7 minutes until a dark caramel forms. Stir through half the popcorn, remove from heat and pour onto tray. Cool completely, then break into shards. Place half the praline and 1 cup extra popcorn in a food processor. Whiz to coarse crumbs.

Remove gelato from freezer just before serving. Liberally scatter praline, crumbs and remaining 1 cup caramel popcorn over the top of the gelato and serve immediately.

Knights Meats