Merry Christmas everyone! I hope you're all having a fabulous day. We had a Christmas feast last night, and I've spent today just relaxing and watching junk TV. (Although I did make waffles for lunch, with the new waffle iron that my dad got me for Christmas, hehe!) I also got the new Karen Martini and Bill Granger books, so there will be lots of cooking coming up in the new year!
A Christmas Eve Dinner for 4
Grilled Lobster with Garlic Butter Sauce
Petits Pois à la Française
You'll see that last night's dinner was pretty much my standard pre-Christmas ham dinner, minus the spiced peaches I usually have. No reason for me omitting them, I just forgot!
Sandra received this beautiful organic ham from her work (they received chocolates and cherries too - jealous!), which formed the base of our meal.
|5.3 kg organic ham from Donati's|
|Slices of Ham|
Apart from the lack of spiced peaches, it wasn't quite a standard dinner, because we also had - say what?! - lobster tails! Oooh... pretty!
|Shiny lobster tails|
I'd never cooked lobster before, but after some googling I cooked them like this:
I sliced through the middle of the soft shell underneath the tails, flicked them open and cut them off.
|Preparing the lobsters|
While all that lobster and ham was cooking, we made some French style peas...
|Mac & Cheese|
|Grilled and buttered|
For dessert, we dug into that Christmas pudding I made at The Langham's Pudding Making Class. I'd steamed it for 2 hours, and served it with custard.
The pudding was very different from my normal Roux Brothers' Christmas pudding. The Langham's was very light and cakey, with a low proportion of fruit to dough. We all liked it (I think my folks loved it!) but I found myself craving a traditional rich and fruity, boozy and suet-filled Christmas pudding.
MERRY CHRISTMAS EVERYBODY!