‘A modern take on a traditional Christmas meal’
And Christmas is now knocking on our doors, how exciting! Well I was actually a convent school student, so Christmas was a big part of my life growing up, from doing up the tree to secret santa and ofcourse the Christmas parties and the yummy food. That of course was years ago, as of recent times most of my Christmas brunch’s end up being at restaurants serving Christmas brunch, since most of my friends who live away from family don’t really end up doing a proper Christmas meal. So this year I decided to dig a little and find out recipes for a Christmas brunch and help came in the form of Silverspoon Gourmet (The name itself sounds yummy, right?)
Joshua D’Souza and Neha Manekia, the husband-and-wife team behind Silverspoon Gourmet, have years of combined experience in the luxury hospitality sector and bring the attention to detail learned in that context to every element of Silverspoon Gourmet. Silverspoon Gourmet’s repertoire of dishes takes in influences from an enormous variety of continental cuisines. But is not just catering that they specialize in, Silverspoon Gourmet can also assist with event planning to minimize client stress, helping to create a complete environment where the flavours and colour on the table coincide with the tone and feel of any special event.
So now that I have worked so hard to get you these amazing recipes, who is inviting me over for Christmas brunch?
Cranberry, Glazed Walnut, Orange, Avocado, and Blue Cheese Salad
Original recipe makes 4 servings
156.2 g mixed salad greens with spinach
90 g sweetened dried cranberries
180 ml glazed walnuts
1 (15 ounce) can mandarin oranges, drained
100 g crumbled bleu cheese
1 avocado – peeled, pitted and diced
30 ml cranberry vinaigrette salad dressing, or to taste
Place the salad greens into a salad bowl, and sprinkle with dried cranberries, walnuts, mandarin orange sections, blue cheese, and avocado chunks. Drizzle the salad with the dressing, toss, and serve. For the cranberry dressing get one tin of cranberry jelly (Ocean spray brand) add 2 tbsps., white vinegar, a little salt, pepper and 3 tbsps. extra virgin olive oil. Place all these in a blender and blend with a dash of water to get a liquid consistency.
Cheese balls rolled in chopped Pecans
225 g cream cheese
115 g sharp Cheddar cheese
55 g crumbled blue cheese
20 g grated onion
1 clove garlic, minced
4 dashes Worcestershire sauce
63 g green olives
60 g chopped pecans or walnuts
In a food processor, mix the cream cheese, Cheddar cheese, blue cheese, onion, garlic, and Worcestershire sauce. Process until well blended. Add olives, and pulse into small chunks.
Shape the mixture into a ball, and roll in the chopped pecans or walnuts to coat. Wrap in plastic, and chill at least 4 hours in the refrigerator
1 (18 pound) whole turkey, neck and giblets removed
455 g kosher salt or sea salt
115 g butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
235 ml dry white wine
Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Original recipe makes for 16
2 cups vegetable broth
2 cups texturized vegetable protein (TVP)
1/2 cup dried vegetable flakes
3 tablespoons butter
1 cup onion, minced
2 cups mushrooms, minced
2 cups bread crumbs
1 teaspoon freshly cracked peppercorns
1/2 teaspoon sea salt
1/2 teaspoon dried thyme leaves
1 pinch ground cloves
1 pinch fresh ground nutmeg
1 tablespoon milk
2 (9 inch) refrigerated pie crusts
1 teaspoon water
Pour the vegetable broth into a saucepan and bring to a boil over high heat. Measure the texturized vegetable protein and vegetable flakes into a large mixing bowl. Pour the boiling broth over the texturized vegetable protein and vegetable flakes; soak for 15 minutes.
Meanwhile, melt the butter in a large skillet over medium-high heat, add the mushrooms and onions; cook and stir until soft, about 10 minutes.
Stir the texturized vegetable protein and vegetable flake mixture in with the
mushroom and onions. ; remove from heat and cool.
Preheat oven to 450 degrees F (230 degrees C)
Line a deep dish pie plate with one round of the prepared pastry. Pour the vegetable mixture into the pastry shell. Prepare the top pastry by cutting a 2 to 3-inch hole in the centre of the round using a knife or a decorative cookie cutter.
Moisten the edges of the bottom round with water. Place the top round of prepared pastry on top of the meat filling, pressing around the edges and crimping to seal..
Bake in the preheated 450 degree F (230 degrees C) oven for 15 minutes. Lower the oven temperature to 375 degrees F (190 degrees C) and continue baking until the crust is golden brown, 30 to 40 minutes.
Date and Walnut cake eggless
180 ml milk
18 dates, pitted and left whole
110 g brown sugar
120 ml vegetable oil
5 ml vanilla extract (optional)
125 g all-purpose flour
5 g baking soda
2 g ground cinnamon (optional)
30 g chopped walnuts (optional)
Heat milk in a saucepan until almost boiling and stir in dates; let soak for several hours, refrigerated. For best flavor, refrigerate dates and milk overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease a medium loaf pan.
Transfer milk and dates to food processor, add brown sugar, and process into a smooth paste. Mix in vegetable oil and vanilla extract with a few pulses.
Whisk flour, baking soda, and cinnamon in a bowl until thoroughly combined. Pulse flour mixture, about 1/4 cup at a time, into the date paste until batter is smooth; do not overmix. Stir walnuts into batter with a fork and transfer to the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 40 minutes.