Christmas day 2016 was a hot 37ºC day, so we opted for some cold dishes in our 5-course menu.
We started with an amuse-bouche of naked cherry tomatoes from this recipe by Chef John. This method really brings out the flavour in tomatoes.
The second course was a wonderfully fresh chilled green gazpacho soup with burrata cheese, also a Chef John recipe.
For the third course I served cured salmon which I made following this recipe. If you make this recipe be sure to make the dressing a day ahead – it improves with time.
Our fourth course was a roasted porchetta served with roasted potatoes and carrots and a dragoncello sauce which I recently learnt to make at this masterclass.
Dessert was a brandy ice cream with a chocolate shell served with brandied prunes.
And finally, with coffee and tea, some delicious rum and apricot balls thanks to Carolynne.
michelle picker cooks 