I hope you are all keeping well, and, for those of you who celebrate xmas, that you had a lovely time. It was quiet here, just the husband and I on Christmas Eve, which is when we traditionally prepare something extra special for dinner, before opening our presents. Even though it was just the two of us, the husband was busy and happy in the kitchen. He loves cooking, and the festive season is an excuse to play around a bit more.
Here is what he made.
To begin with: a slice of toasted GF bread (that’s because of me) spread with a creamed mixture of goat’s cheese and St Moret cheese, and then two scallops on top, which were quickly fried in olive oil & garlic. A small bowl of “mache” salad to go with that.
Next, some foie gras, and a glass of Sauterne. The husband always buys a fresh duck liver, which he cooks “au torchon” approximately 5 days before the meal is planned, and this year, he added some very thin slices of “truffe”. When the raw liver is rolled tightly in plastic cling film, then rolled tightly in a clean tea towel, and cooked at 62°C in water for the correct time, the fat separates from the liver (the yellow bits you can see around the edges) and, when served straight from the fridge, it’s easy to scrape the fat off, to enjoy only the liver, which we like “mi-cuit”.
After the foie gras, we had two “gambas” each (basically very large prawns) which were cooked in whisky and various herbs. By this time, I was already feeling quite full up, but the meal wasn’t over yet!
The main course was guinea fowl and chanterelle mushrooms cooked in a cream sauce, with cardoons!
I was very lazy this year and didn’t make a dessert, so we just had a slice of Vienetta ice-cream to end a lovely meal. No photo of that, because I’m sure you all know what Vienetta looks like lol.