For teatime tomorrow, we have a fruit cake that our daughter made in October and has been maturing with a dose of VSOP brandy every week.
For dinner, a traditional turkey is too big for two of us and chickens have little flavour, so we have opted for a nice 3 kg duck, waiting patiently in the fridge. I'll slow-roast it to allow all the fat to drip out, served with potatoes oven-roasted in duck fat, veggies and an orange sauce made with oranges picked from the tree on Christmas morning. We'll follow this with a mature Christmas pudding with a home-made vanilla and brandy egg and cream custard. The only thing missing will be the sprig of holly stuck in the pudding (holly doesn't grow here!).
I plan a spicy duck and veggie curry, cooked in coconut milk, with Basmati rice, for the 26th, to use the leftovers. I have a couple of habanera chillies and a bright green jalapeno waiting for that, along with some cumin seed for the pestle and mortar.
Can't wait!
For dinner, a traditional turkey is too big for two of us and chickens have little flavour, so we have opted for a nice 3 kg duck, waiting patiently in the fridge. I'll slow-roast it to allow all the fat to drip out, served with potatoes oven-roasted in duck fat, veggies and an orange sauce made with oranges picked from the tree on Christmas morning. We'll follow this with a mature Christmas pudding with a home-made vanilla and brandy egg and cream custard. The only thing missing will be the sprig of holly stuck in the pudding (holly doesn't grow here!).
I plan a spicy duck and veggie curry, cooked in coconut milk, with Basmati rice, for the 26th, to use the leftovers. I have a couple of habanera chillies and a bright green jalapeno waiting for that, along with some cumin seed for the pestle and mortar.
Can't wait!
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