I hope everyone had a lovely Christmas! We’re not religious at all but I’ve embraced the whole idea of Christmas and the fact that we get an enforced break from work and well, all of that eating, of course! Our feasting started Christmas Eve with a big Chinese meal for the three of us (Blai joined us this year for his first Christmas in London).
My brother had brought over a roast duck from Four Seasons (our usual duck of choice comes from Gold Mine but they had closed early the day before!) and I added a steamed fish, wontons in chilli oil, kai lan with oyster sauce and mapo tofu (I added some pork to that last recipe).
A couple of the recipes came from Fuchsia Dunlop’s book Every Grain of Rice – and I highly recommend this book! I feel I ought to be cooking more Chinese food and I’ll certainly be using her recipes often.
Afterwards, there were slices of Heston’s Black Forest Buche (bought at Waitrose) for dessert. We’re still eating our way along the length of this excellent chocolatey buche.
On Christmas Day, we rose late and started with a breakfast of smoked salmon and crème fraîche on blinis along with scrambled eggs.
Soon after breakfast, I set out a few bites while the main course was cooking. A bit of cheese, A bit of charcuterie, a bit more salmon. It’s what the Catalans call pica pica, all these little bites.
And the main course? Well, we can’t go wrong with another slab of pork belly – it always goes down well in this family. This year, I roasted it with apples and onions and I loved the sweetness and slight tang the apples gave. For a recipe, start with this one and instead of fennel, use a couple of sliced onions and a couple of sliced, peeled green apples and a bit of dried or fresh thyme.
Very buttery mashed potatoes, pigs in blankets, sauteed sprouts, roasted carrots and parsnips and, of course, that pork and there’s my first plate made.
And now it’s Boxing Day and that’s all about using up the leftovers… but first, I’d like to hear what you’ve been eating this Christmas! Have you tried new recipes this year or is this a time for sticking to tradition?