HBS Guy wrote:I found out that the family Christmas lunch is in Adelaide (well, Coromandel Valley) and THAT means—Taygen and Milly will be here Christmass Eve and I can entertain them to an elaborate Christmass Eve dinner.
Have roughed out a menu:
Entree
Curried duck or some Thai “moneybags” stuffed with duck, prawn etc.
Soup
Cold soup, flavored with duck meat
Red wine
Chilled rosé
Pasta
Home made pasta with duck eggs
Salad
Warm duck salad
Roast
Fried duck breast with blueberries
Truffle and mushroom risotto
Desert wine, botrytis riesling
Desert
Icecream and mango
Fresh seasonal fruit
Coffee
Port
or
Muscat
muscatels
Might be overdoing the duck.
Like the entree to feature duck, maybe the chilled (be bloody hot I am thinking Christmass) soup needs only duck stuck or not have duck at all.
Sure is overloaded with duck. Maybe you’ve got a back yard overoaded with them and want to reduce the numbers?
Rosé by the way isn’t a red wine or did you mean Rosé AND a red wine?
I wouldn’t bother with the duck & or prawn ‘moneybags’ if you’re having pasta later on. Australian prawns, shelled and de-veined and quickly sautéd with garlic & ginger, served on sliced cos lettuce with a lime wedge on the side would be a better bet. Given the rest of your menu I’d limit the number of (largish) prawns to three per person.
Ice-cream and mango is better on a hot SA Christmas Day than plum pudding with brandy butter. How about giving it a lift though with something like a splash of quince liqueur? Let me know if you decide to go with that & I’ll send you some of my home brew.
Home made pasta with duck eggs sounds great depending on how you treat the duck eggs. I’d whisk them with a
little cream chopped italian parsly, fresh tarragon and duck liver paté (bought) warmed gently and folded into the pasta at the last minute. Decorate with a few small chunks of the paté and more of the chopped parsley.
I’d make the pasta the first coarse followed by the soup which to compete with the Thai curried duck &/or prawns should be in the style of Vietnamse Duck Pho (made the day before!) or similar. A smallish bowl would be enough.
https://honest-food.net/duck-pho-call-it-phuk/I wouldn’t have muscat and muscatels - too similar. Muscat and cherries if you can get them this year would be a better combination.
As to the Rosé I’d go to the effort and expense of the best Rosé in Australia from THREE WILLOWS which just happens to come from near my place in Nth Tas.
[url][URL=http://s185.photobucket.com/user/pickleberry_photos/media/fullsizeoutput_ff9_360x_zpskh0nhwto.jpg.html]
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[quote="HBS Guy"]I found out that the family Christmas lunch is in Adelaide (well, Coromandel Valley) and THAT means—Taygen and Milly will be here Christmass Eve and I can entertain them to an elaborate Christmass Eve dinner.
Have roughed out a menu:
[b]Entree[/b]
Curried duck or some Thai “moneybags” stuffed with duck, prawn etc.
Soup
Cold soup, flavored with duck meat
Red wine
Chilled rosé
Pasta
Home made pasta with duck eggs
Salad
Warm duck salad
Roast
Fried duck breast with blueberries
Truffle and mushroom risotto
Desert wine, botrytis riesling
Desert
Icecream and mango
Fresh seasonal fruit
Coffee
Port
or
Muscat
muscatels
Might be overdoing the duck.
Like the entree to feature duck, maybe the chilled (be bloody hot I am thinking Christmass) soup needs only duck stuck or not have duck at all.[/quote]
Sure is overloaded with duck. Maybe you’ve got a back yard overoaded with them and want to reduce the numbers?
Rosé by the way isn’t a red wine or did you mean Rosé AND a red wine?
I wouldn’t bother with the duck & or prawn ‘moneybags’ if you’re having pasta later on. Australian prawns, shelled and de-veined and quickly sautéd with garlic & ginger, served on sliced cos lettuce with a lime wedge on the side would be a better bet. Given the rest of your menu I’d limit the number of (largish) prawns to three per person.
Ice-cream and mango is better on a hot SA Christmas Day than plum pudding with brandy butter. How about giving it a lift though with something like a splash of quince liqueur? Let me know if you decide to go with that & I’ll send you some of my home brew.
Home made pasta with duck eggs sounds great depending on how you treat the duck eggs. I’d whisk them with a [u]little[/u] cream chopped italian parsly, fresh tarragon and duck liver paté (bought) warmed gently and folded into the pasta at the last minute. Decorate with a few small chunks of the paté and more of the chopped parsley.
I’d make the pasta the first coarse followed by the soup which to compete with the Thai curried duck &/or prawns should be in the style of Vietnamse Duck Pho (made the day before!) or similar. A smallish bowl would be enough.
https://honest-food.net/duck-pho-call-it-phuk/
I wouldn’t have muscat and muscatels - too similar. Muscat and cherries if you can get them this year would be a better combination.
As to the Rosé I’d go to the effort and expense of the best Rosé in Australia from THREE WILLOWS which just happens to come from near my place in Nth Tas.
[url][URL=http://s185.photobucket.com/user/pickleberry_photos/media/fullsizeoutput_ff9_360x_zpskh0nhwto.jpg.html][img]http://i185.photobucket.com/albums/x275/pickleberry_photos/fullsizeoutput_ff9_360x_zpskh0nhwto.jpg[/img][/url][/url]
