Kissing Couzens

My Christmas Lunch Menu

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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.