Christmas Day and all the trimmings.

Kilkeel Harbour on Christmas morning

It was Christmas morning and we had a nice glass of Bubbly and I made the breakfast, well if your going to do it then go overboard.

Bob had his porridge and slice of toast and I made Oeuf's Royale for Linda and I.

Hot buttered crumpet, with a thick slice of ham, a slice of fois gras topped with poached egg, drizzle some fresh home made hollandaise over this then top with a slice of smoked salmon (Irish of course) and a spoonful of caviar crowning the lot.



muffins split, toasted and buttered





A nice slice of ham and some Fois Gras





Topped with a poached egg





drizzelled with a thyme hollandaise sauce and a slice of Irish smoked salmon



And the lot topped off with a dollop of caviar

This meant that I wouldn't need a lot until Christmas Dinner. In between friends came around for a Little Christmas drink and Ivan the terrible and Rich the rascal had a little sing song:

Christmas Dinner was a lobster salad for starter (I had got a fresh one on Christmas eve from the fish waggon).




Lind becoming a little better aquainted with her starter




poaching the lobster in a court boullion.




Browning the shells for the sauce



Blending the sauce, in the back ground the legs for dressing

This I cooked in a court boullion of cellery, carrot, green of a leek, onion, bay leaf and some herbs and a few coves. Once cooked, I shelled it removing the meat, toasted the shells and boiling again in the court boullion, these I pounded down and put through the mixer pouring all through a sieve lined with muslin. I made  a Marie Rose sauce using some of the stock as the base. Shredded some salad leaves and lambs lettuce, topped with lobster and decorated with the lobster feet, drizzling over the sauce. served with lemon wedges. 

Next was  Mamta's Carrot and Tomato soup.

The recipe for this is on Mamta's webb:  Just have a search and you will find it, it is also on this blog under soups!!!!

http://www.mamtaskitchen.com/board/showthreads.php


The main was stuffed goose ( herb stuffing in the bottom and sausage meat in the top. Roast potatoes in goose fat, Brussels and glazed carrots.



The goose in the cool box



The goose was prepared and set into the oven to at quite a low heat this was to release the wonderful goose fat that was going to be used to cook the roasties in.



Salting and peppering the goose , I also added a good rub of Savoury



After the mains we had  lindas mince pies and Christmas pud for the hardy lot, I do think I had none! We had some the next day though.

Phew! it does take it out of you this Christmas lark good job it doesn't come around too often only three more to go!!!!