My Christmas Table – Christmas Eve

Okay, it finally comes to that time of the year. Christmas! What a joy!! In the festive season, I decided to put photos of my food up here. Before I start, I should claim that I am not a cook 😀 LOL, so please be gentle with my pictures.~~

 

Let’s start!

 

 

Menu:

Canapes:

1. Smoked salmon & cucumber tart with black lump fish carviar – Yum. Salty and smoky flavour was immersed with the freshness of cucumber. What a beauty!

 

 

 

2. Cheese, chorizo salami, prociutto and fruit skewers – smoky and refreshing! I also need address here that the cheese is Tasmanian Heritage Red Square Brie. It tastes much better than normal brie! It is a lite creamy but very cheese soft cheese which can maintain its softness even in fridge. Earthy aroma can also be experienced while taking the cheese alone. It also went very well with dried fig and apricot, and fresh rock melons. The other unique feature is that the brie smells very very strong but tasted liter in mouth. I think that’s because the rind has been washed~! Very impressed with my choice this year.

 

 

 

Mains:

1. Pineapple glazed Barramundi Salad – Recipe from Curtis Stone. The recipe worked very well. The dish should be served hot. The sweetness, sour taste and salt from soy sauce combined excellently with an overall sensor of neutralized acidity. The fruit aroma from pineapples and mangoes further enhances the flavour into the fish. It can really be a good modern Australian dish. I changed one thing though – I used pickled ginger instead of the pickled red onion because the pickled ginger is a good palate cleanser between each bite and can separate the taste of each layers to produce more complexity of the dish. Ps. My plating was not good 😦

2. Roasted duck with apple, mushroom, shallot and ginger stuffing w/ duck fat roasted potatoes. – The stuffing has enhanced the flavour of my duck making it fragrant and can taste hints of fresh green apple. The potatoes were roasted with the duck. The juices from the cavity of the duck run into the baking tray of potatoes, giving them the sweetness while the duck fat made the potatoes especially crispy.

Dessert：

Tiramisu