I just love Christmas and the joy of cooking an abundance of food for our family and friends. It is so lovely to spend Christmas at home and I couldn't think of any better way to spend Christmas Eve and Christmas Day, than in the farmhouse kitchen cooking up a storm for everyone.
Christmas Eve means seafood and despite living in the Mountains, we are blessed with deliveries of fresh seafood straight from the South Coast. This is an occasion to enjoy some delicious prawns.
This year we indulged in some lobsters that were straight out of the ocean at Narooma. Juicy and full of meat, I cooked these mornay; old school but a family favourite.
We stay very traditional Christmas day with glazed ham, turkey and roast pork. Christmas day started with some Christmas cocktails. A White Christmas margarita
Our Christmas table was over filled with food and this year I also made a duck and scallop salad with blood oranges and chilli caramel.
The star of the meal is always the Christmas turkey which we roast on the Weber. I always use Mum's traditional bread stuffing in the neck and a sausage meat stuffing in the main cavity.
After an afternoon nap and a game of cricket in the yard there is surely room for dessert? This year I made a cranberry cheesecake and of course my Mum's boiled fruitcake (which is doused in rum).
The Christmas table is complete with rum balls.
This article has 0 comments.