My Christmas Lunch Menu
Kissing Couzens
Kissing Couzens
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 2 doz freshly shucked oysters
  • 1/3 cup white balsamic vinegar
  • 2.5 tbsp vegetable oil
  • 1.5 tbsp lime juice
  • 60 g butter, softened
  • 1 tablespoon grated lemon rind
  • sea salt
  • olive oil
  • oil
  • 1½ cups (375ml) chicken stock
  • sage
  • 2 tablespoons olive oil
  • 2 brown onions, chopped
  • 2 cloves garlic, crushed
  • 4 cups (280g) fresh breadcrumbs
  • ¼ cup sage leaves, chopped
  • 1 cup (150g) dried sweetened cranberries
  • 1 tablespoon finely grated orange rind
  • 50 g butter, melted
  • gravy
  • 12 ice-cubes
  • ¼ cup (40g) plain (all-purpose) flour
  • 3 cups (750ml) chicken stock
  • 3 tablespoons cranberry jelly
  • 1 cup (250ml) dry white wine
  • 5 kg ham leg
  • 1 cup chicken stock
  • 1 cup maple syrup
  • 1/4 cup malt vinegar
  • 2 tbsp horseradish cream
  • 20 cloves
  • sea salt flakes
  • 200 C. To make the glaze combine the maple syrup, vinegar, horseradish and a pinch of salt in a small saucepan on high heat and stir
  • 8 medium sized potatoes, peeled and quartered
  • Olive oil
  • Sea salt
  • 200 C. Boil the potatoes for
  • 600 g watermelon, rind and seeds removed
  • 3 tbsp caster sugar
  • 2 tsp lemon juice
  • 2 tbsp finely diced mint leaves
  • 1/2 a cup of water and lemon juice in a medium saucepan until sugar dissolves. Add the watermelon and stir well. Take of the heat and add the mint leaves. Pour into a metal container and put in the freezer for 4 hours or until set. Rake with a fork every hour or so. Keep in the freezer until ready to serve.

Instructions

Comments

Log in or Register to write a comment.