What with all those Christmas work lunches and dinners and those seasonal send-offs, you\u2019re fast running out of time to think about what to cook for Christmas. And you\u2019re beginning to regret your spur-of-the-moment flash of genius a few weeks ago (although it now seems like months) when you decided to invite the whole family or gang of friends over for a whopping Christmas meal. Now there are only a few days to go and you refuse to stoop to ordering a meal from a fancy restaurant and then pretending it\u2019s all your own creation. After all, one of your new year\u2019s resolutions is to be more honest. So, you\u2019ll be cooking. You might be late, but it will be all yours. And you\u2019ve always said you work best under pressure, right? So here\u2019s a Christmas menu to impress. (By the way, there\u2019s no need to mention you whipped everything up at the last minute.)<\/p>\n
Appetisers:<\/strong><\/span><\/p>\n – Parmesan sticks<\/strong><\/span><\/p>\n Ingredients to serve 4:<\/em><\/p>\n 300\u00a0g grated Parmesan Method:<\/em><\/p>\n Spread out a layer of grated Parmesan on some baking paper and shape into a circle using a biscuit cutter. Place a lolly stick in the middle and microwave it all for 40 seconds. Wait for it to solidify, remove carefully and sprinkle the herbs on top. A true marvel.<\/p>\n – Minted peas<\/strong><\/span><\/p>\n Ingredients to serve 4:<\/em><\/p>\n 400\u00a0g fresh peas Method:<\/em><\/p>\n Put the peas in a transparent microwave bag together with the mint, sweated onion, wine and aromatic olive oil. Seal the bag and microwave for 1 minute. The idea is for each guest to open their own bag at the table.<\/p>\n – Foie micuit morsels with corn nuts <\/strong><\/span><\/p>\n Ingredients:<\/em><\/p>\n 200\u00a0g foie micuit Method:<\/em><\/p>\n On a tasting spoon, arrange a piece of foie micuit, some chopped corn nuts and a dash of Modena balsamic vinegar reduction.<\/p>\n Main course:<\/strong><\/span><\/p>\n – Honeyed lamb shoulder <\/strong><\/span><\/p>\n Ingredients:<\/em><\/p>\n 1 lamb shoulder Method:<\/em><\/p>\n Preheat the oven to 200\u00ba\u00a0C. Season the lamb with salt and pepper and place on an oven tray together with the parsley, wine, aromatic olive oil with fresh rosemary, garlic and herbs de Provence. Arrange the peeled potatoes around the meat.<\/p>\n Roast for about 1\u00bc hours, turning the meat every now and again. Then baste the meat with the honey and roast for another 20 minutes, until the meat turns golden. Ready to serve!<\/p>\n","protected":false},"excerpt":{"rendered":" What with all those Christmas work lunches and dinners and those seasonal send-offs, you\u2019re fast running out of time to…<\/p>\n","protected":false},"author":2,"featured_media":15039,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3106],"tags":[],"class_list":["post-15038","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"\n
\n50\u00a0g mixed herbs (oregano, basil, tomato powder)<\/p>\n
\n200\u00a0g fresh mint
\n150\u00a0g sweated onions
\n150\u00a0cl young white wine
\nA dash of aromatic olive oil with lemon rind<\/p>\n
\n200\u00a0g corn nuts
\nModena balsamic vinegar reduction<\/p>\n
\n4 cloves of garlic
\nA sprig of parsley
\n300\u00a0g whole white potatoes
\nA glass of dry white wine
\nA soupspoonful of honey
\nAromatic olive oil with fresh rosemary
\nTwo teaspoonfuls of herbs de Provence<\/p>\n