Do you have no time for Christmas dinner? Believe me, you have. You only need an organized shopping spree and an organized kitchen.
I know it sounds impossible to do it in 30 minutes. But if you watch Jamie’s 30-minute dinners shows you already know that the secret lies on 1 thing: BE ORGANIZED. And I will explain to you how.
KNOW EXACTLY WHAT YOU MAKE
HAVE ALL THE INGREDIENTS AND TOOLS IN FRONT OF YOU
READ THE RECIPES 2 TIMES BEFORE COOKING
So get ready to transform this to a quick Christmas dinner. Let me guide you through.
What will be the dinner?
Goose liver mousse
Saltimbocca with chanterelle or pomegranate
You can use also turkey or other mushrooms instead.
Couscous with Christmas touch
Pear cooked in red wine
What to have in front of you:
Beverage for the dinner:
- Crème de cassis
- Champagne, brut
- Still water
- Madeira or sweet sherry
- Dry white and red wine
Ingredients for 4 people:
- 180 g high quality goose liver paté canned
- 800 g veal,boneless,cutlets form
- 12 slice sliced prosciutto (thin)
- 300 g mushrooms, washed, dried
- 400 g sweet chestnuts, frozen puréed, melted down
- 200 g couscous
- 100 g almond flakes
- 2 pomegranates, grain cleaned out
- 150 g apricots, fried, diced
- 4 pcs. pears, peeled
- 1 stick celery, cleaned and cut into 3 pieces
- 2 pcs. carrot, peeled and cut into 4
- 1 pc. small onion, washed
- 150 g red currants
- 80 g cranberries
- 2 tbsp raisins
- 1 pc. bay leaf
- 650 ml chicken stock
- 150 ml chicken stock
- 10 ml cream
- 50 ml heavy cream
- 700 ml whipping cream
- 230 ml milk
- 113 ml honey
- 1/2 tsp cardamom, ground
- 2 tsp all-spice, ground
- 1 pcs cloves
- 12 pcs Sage
- 1 stick cinnamon
- 1 tsp vanilla extract
- 1 tbsp gelatine, powder, unflavoured
- 10 ml madeira
- 100 ml Port wine
- 100 ml white wine
- 500 ml red wine, semi-sweet
- freshly ground black pepper
- butter, unsalted (approx.: 100g)
- 200g brown sugar (approx.: 200g)
- 3 tbsp whole wheat flour
- 5 tbsp olive oil
- 2 tsp sherry wine vinegar
- 1 tsp lemon juice
How to proceed:
- Print the recipes
- Put on the table
- Prepare 4 champagne glasses with 3cl crème de cassis
- Start the preparation with:
- The recipe is based on the ingredients. But instead of cooking, you only need to wisp together: foie gras, madeira, whipped cream
- Season with salt and pepper
- Portion them to small nice glasses. Put into fridge
- Pour the wine into a pot that is big enough to still hold the wine when you place in the pears. (That means it must be approximately twice as big as wine needed).
- Add the cloves and sugar then make it boil.
- Place the pears in, add the vanilla extract and reduce the heat so that it won't end up boiling but simmering to make the pears tender.
- Add all soup ingredients except heavy cream into a soup pot. Boil it up and then lower the temperature.
- Let it cook slowly for about 40 minutes.
- Place the milk in a small bowl and sprinkle with gelatine; set aside.
- Let stand for 3 to 5 minutes to soften the gelatine.
- Pour milk mixture into a saucepan and stir over medium heat just until the gelatine dissolves for 5 minutes, making sure that milk does not boil.
- Add the cream, honey, sugar, cinnamon, salt and all-spice.
- Stir until the sugar dissolves, 5 to 7 minutes and stir in raisins. Remove from the heat. Pour into six dessert glasses so that they are 1/2 full. Cool slightly and set in refrigerator for at least 6 hours.
- Place the couscous in a large mixing bowl. Add olive oil, vinegar, and lemon juice. Stir.
- Pour boiling water over the couscous until just covered. Stir. Cover bowl and let sit for 8 minutes.
5. Prepare the MEATS:
- Cut the veal into 12 nice slices.
- Using a meat mallet, pound the veal cutlets, one at a time, between 2 sheets of plastic wrap until each piece is about 0.5cm thick. Lightly season with salt (little is needed, as prosciutto is salty) and pepper, to taste.
- Lay 1 slice of prosciutto on top of each piece of veal, gently pressing prosciutto against veal to adhere. Place 1 sage leaf on top of the prosciutto and stitch them into the veal with a toothpick.
- Place flour on a large plate. Dredge each piece of veal in flour, shake off any excess, and set aside.
6. Finish them when the boiling and cooking period is over:
- Prepare fruit sauce; heat water in small sauce pan; add red currants and cranberries. If you desire you can add some additional honey.
- Bring to simmer and simmer for 3-4 minutes or until you get nice thick sauce.
- Mix in almond flakes, 1tbsp all-spice, dried apricot and 3-4 tbsp pomegranate seeds.
- When the pears are soft in the outer side but still has some hard centers, take them out and set aside, keeping them warm.
- Discard the spices and leave the rest of the wine boiling until it starts to thicken to a syrup.
- Take the vegetables, spices and onion out.
- Add the cream and cook until the cream thickens.
- Taste it and add sugar and more salt if needed.
7. Time to do the saltimbocca
- Heat 2 tbsp of the oil and 2 tbsp of the butter in a skillet over medium-high heat.
- Add the mushrooms and cook them for 2 minutes.
- Add half the meat and cook, turning once, until prosciutto side is crisp and the veal side is lightly browned, about 1 minute per side.
- Transfer the meat to a paper towel–lined plate. Repeat with more olive oil, butter and remaining meat. Remove and discard the toothpicks and keep the meat slices warm.
- Drain and discard half of the oil and butter from the skillet; then place back over high heat. Add white wine; cook, scraping up browned bits, until reduced by half, 1–2 minutes.
- Add chicken stock; reduce by half, about 3 minutes. Stir in remaining 4 tbsp of butter; reduce heat to medium, until sauce thickens slightly, 1–2 minutes.
- Sprinkle the meat with pomegranate seeds just when you are serving.
THE SERVING PREPARATION
- Heat up your oven to 100°C (be sure that your serving plates will handle them)
- Heat up your soup and main course plates.
- Put your foie gras glasses to nice plates into the table. If you want, decorate around.
- Take out the main course plates. Position the meat, pear. Transfer the sauce of the meat to the saucer.
- Add the cousous to ramekins and turn them to the plate, upside down. Put back the main course plates to the oven.
SERVING DURING DINNER
- Toast the bread freshly and put next to the foie gras.
- Serve the soup. Decorate with some nuts mix.
- Take the hot main course plate out. Attention! Hot. Take off ramekins. Add the sauce to the meat. (be sure sauce is hot as well.) Sprinkle with the pomegranate seeds.
- Turn out panna cotta. Decorate with the sauce.