This year I cooked for some of my favourite clients. There was a family of 18 to feed over 2 days. A 12kg turkey did a great job and provided left overs.
I took off the legs and deboned them, cut the crown off so we could make an amazing stock with the bones for lots of gravy!
Then of course we needed the essential controversial vegetables..
And these cheese straws were a winner at the Boxing Day shoot lunch.
All the cooking done, I am settling in to read one of my Christmas presents.
We hope you all had a lovely festive season!
thai themed canapés and dinner
One of the canapés served was hot and spicy for a winter night.
Crunchy Thai salad served in spoons.
They chose sharing platters as a starter, served on banana leaves.
Fishcakes, prawns and a green mango salsa.
Followed by beef massam.
Then lemon tart with candied lime leaf and green tea ice cream.
We have recently been cooking for some vegans.
It was a fantastic opportunity to explore the different textures, colours and flavours needed to make up a meal.
Above is a poke bowl full of seasonal vegetables, seaweeds and various pulses. Served with a ginger miso dressing.
Below was my favourite. A chocolate tofu pot with raspberries, pomegranate and lemon balm.