Good things in Vancouver

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2005年 12月 30日

Christmas Dinner



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クリスマスディナーのレシピは夫の妹がタイプして送ってくれました(下記参照)。ですので、夫の家族と私の家族のクリスマスディナーは同じでした。買い物リストを作って、夫が買出しに行ってきてくれました。イギリスでは簡単に手に入る食材が、こちらでは見つけるのが困難な物もあったそうです。ジュニパーベリーズ↑(スパイス)、チコリー(野菜)、ブリオッシュ(パン)が見つかった時は電話がかかってきました。

My husband's sister typed and forwarded us recipes for Christmas dinner (Please refer to below). So my husband's family's and our family's dinner were the same. I made a shopping list and my husband went for shopping for the dinner. Some of the ingredients which are easy to find in Britain were difficult to find here. My husband rang me when he found Juniper burries↑ (spice), chicories (vegetable), and brioches (bread).



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これ↑は義妹が作った、前菜。3種類の魚のパテです。私はイブの日に作って、K夫婦のディナーに持っていきました。我が家のクリスマスディナーの前菜はスモークサーモンと母がスティーブストンで買ってきてくれた、甘エビでした↓。

This ↑was the starter that my sister in law made, some kind of fish pate. I made this on Christmas eve and brought it to Mr. & Mrs. K's dinner. Our starter for Christmas dinner was smoked salmon and sweet prawn which my mum bought in Steveston↓.

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そしてメイン(↑夫の両親宅、我が家↓)はローストハム。24時間色々なスパイスでマリネして、3時間色々な野菜と一緒に煮て、45分ローストしました。ジュニパーベリーズ、コリアンダーシード、フェンネルシード、八角、クローブのスパイスがよく調和していました。準備の時間はかかりましたが、手間はあまりかかりませんでした(これも義妹の良いレシピ選択のおかげです)。付け合わせに、チコリーのクリーム煮、赤キャベツのクランベリー煮、コルカノンというキャベツ入りマッシュド・ポテト。

Then the main (↑at my husband's parents' house, at our house↓) was roasted ham. The ham was marinated with many kinds of spices for 24 hours, boiled with many kinds of vegetables for 3 hours, then roasted for 45 minutes. The spices such as juniper burries, coriander and fennel seeds, anise, cloves were blended very well. It took time for preparetion but not much effort (thanks for my sister in law's good selection of the recipe). The ham was served with cramy braised chicory, jewelled cranberry and red cabbage, and Colcannon which is mushed potatoes with savoy cabbage.


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デザートは夫が作ってくれた、ブレッドアンドバタープディング。最高!

The dessert was bread and butter pudding which my husband made. It was the best!

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ディナーの後はK夫婦がプレゼントしてくれた、カナダ版モノポリー、カナダポリーで遊びました。弟はモノポリーするのが大好きなので、ゲームの準備も銀行役も率先してやってくれました。楽しい夜でした。

After the dinner we played Canadian version Monopoly, called Canada-poly which was a present from Mr. & Mrs. K. My brother loves to play Monopoly so he took the initiative to prepare the game and do the bank. It was a fun night.






Trio of Potted Smoked Fish

2 fillets of smoked trout
200g hot or cold smoked salmon
2 fillets of smoked mackerel
250g unsalted butter at room temperature
zest and juice of half a lemon
black pepper
pinch of ground mace or nutmeg
75ml clarified butter (optional)

Flake the fish into three separate bowls. Into each bowl, beat a third of the butter using a fork. Grate in the lemon zest and season with lemon juice, pepper and mace or nutmeg.

Pack the smooth mixtures into containers, cover and refrigerate until required. To keep the fish for a day or two, run clarified butter over the top, and refrigerate until required.

Serve on hot toast with…

Cucumber, dill and horseradish relish

1 cucumber
1 tsp sea salt
4 spring onions
1 tbsp fresh dill, trimmed and chopped
1 tbsp horseradish, grated
black pepper
4 tbsp mayonnaise

Halve the cucumber, discard the seeds and chop finely. Mix with the remaining ingredients.

Festive Ham

Serves 8-10

For the ham and glaze
1 unsmoked boneless gammon, weighing about 2.5kg
1 tbsp each coriander and fennel seeds
1 tbsp cloves
1 star anise
4 juniper berries
375g Demerara sugar
150g sea salt flakes
125g Dijon mustard

For the stock
3 carrots, peeled
1 head celery
2 onions, halved
1 leek
1/2 head of garlic, unpeeled
3 bay leaves
1 bunch parsley
50ml white wine vinegar

take all the spices for the glaze and toast them in a frying pan until they begin to release their fragrance. Grind using a pestle and mortar, then tip into a food processor with the sugar and blitz everything together to make the spice mix. Tip two-thirds of the mix (reserving the rest in a sealed plastic container) into a large pan with the salt and 5 litres of water and bring to the boil, then turn off the heat. When the mix has cooled, pour it over the ham and leave in the fridge to brine for 24hrs.

After 24hrs, wash off the brine. Place the ham in a large pan with the stock veg, herbs and vinegar. Cover with water and bring to the boil. Lower the heat to a gentle simmer and cook, uncovered, for 3hrs, topping up the water as necessary. Turn off the heat and leave the ham to cool in the stock.

Heat the oven to 220c. Remove the ham from the stock and cut away the top layer of fat and skin. Score the fat in a criss-cross and brush with the mustard, then pack on the reserved spiced sugar. Roast for 35-40 mins until the glaze has completely caramelised and become sticky. Allow the ham to rest for at least 10mins before carving.

Colcannon

Serves 8

1kg floury potatoes
1 savoy cabbage
200ml milk
100g butter
1 bunch spring onions, chopped

Boil the potatoes in their skins until tender, drain and leave until cool enough to handle. Meanwhile, blanch the cabbage until wilted, but still crisp. Peel the potatoes and finely mash.

Heat the milk, butter and spring onions in a pan, then remove from the heat and beat into the potato. Add the cabbage, season and reheat gently. Serve with a little butter melting over the top, sprinkled with sea salt.

Jewelled cranberry and juniper red cabbage

Serves 8

2 tbsp light olive oil
2 onions, halved and thinly sliced
1 tsp juniper berries, lightly crushed
1 large red cabbage, shredded
300ml good quality apple juice
300g pack fresh or frozen cranberries

Heat the oil in a large lidded pan, then gently cook the onion and juniper for 10mins until the onion has softened, but not coloured. Tip in the cabbage and fry for 10mins, stirring, until it just starts to cook down. Pour in the apple juice, season to taste, then cover and leave to simmer for 45mins, stirring occasionally, until the cabbage is tender and the liquid has almost all gone.

Add the cranberries, turn up the heat a little and continue to cook for about 5mins until they have burst. Check the seasoning and serve.

Creamy braised chicory & celery with peas

Serves 8

4 heads of chicory, cut in half lengthways
4 sticks of celery, trimmed and cut into finger-lengths
8 rashers of pancetta or lean streaky bacon
200ml chicken stock
142ml double cream
140g frozen peas or petit pois

Heat oven to 200c. Hold one chicory half and a length of celery together and wrap with a rasher of bacon to make a bundle. Repeat with the remaining veg and place in a shallow ovenproof dish. If you have any leftover celery, pop that in too. Pour in the stock and cream, season to taste and cover tightly with foil.

Bake for 40mins or until the vegetables are soft. Remove the foil and stir in the peas. Cook for 10mins more until the bacon is crisp and the peas are just cooked.

Christmas Bread and Butter Pudding

Serves 4

300ml milk
300ml double cream
pinch salt
1 vanilla pod, split
3 whole eggs, plus 1 egg yolk
100g caster sugar
4 baby brioches, cut into slices 2cm thick
40g butter
a few slugs whisky
3 heaped tbsp mincemeat
65g fresh cranberries
1 small tart eating apple, peeled, cored and finely chopped
icing sugar for dusting

Bring the milk, cream, salt and the vanilla pod up to the boil. Remove from the heat and leave to infuse for 30mins. Beat the eggs, extra yolk and sugar together. Remove the vanilla pod and bring the mixture up to scalding again. Pour on to the beaten eggs, whisking all the time. Preheat the oven to 180c.

Butter the brioche slices and layer them, buttered side-up, in an oven proof dish, sloshing on a little whisky, spreading the mincemeat and sprinkling on the cranberries and apple as you go. Pour on the cream and egg mixture through a sieve. Leave this to site for half an hour – the bread soaks up the custard and makes a lighter pudding.

Put the dish in a roasting tin and add enough boiled water to the tin come halfway up the sides of the dish. Bake for 40-45mins or until puffy and set on the top and light golden in colour. Leave to cool slightly, dust with icing sugar and serve with crème fraiche, or cream mixed with Greek yoghurt.
[PR]

by chilco | 2005-12-30 00:43 | Food at home


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