Christmas dinner with a bit of French flavour. For main, I cooked roasted duck with prune sauce. The prune sauce was made with sautéed vegetable, bay leaf and thyme. Then add red wine, prune and chicken stock.The liquid has simmered to reduce in half quantity to thicken and shiny. Then strain. The prune served with duck was cooked with little sugar and port that compliment sauce really well.I cooked roasted potatoes and parsnip(must for Christmas dinner!!) and braised cabbage that cooked in butter with shallot and bacon. For dessert, I made Chocolate and chestnut tart. The chocolate mousse base was made with melted good quality dark chocolate and sabayon, soft whisked cream. The mixture filled tart case then keep it in the fridge to set.For chestnut puree, make sugar syrup using caster sugar, vanilla and water. I used tinned chestnut purée, so the purée was quite soft.Pipe the purée onto chocolate mousse, then dust the tops with lots of icing sugar. Its quite rich, but really nice! Please message me if you would like the recipe for those dishes. I am very happy to send you one. Merry Christmas!(^o^)/
Posted on: Thu, 25 Dec 2014 17:54:58 +0000