Veronique’s festive Christmas menu

Must Try

Veronique is a cook at Hotel Groot Welsden and knows better than anyone which flavors go well together and that good timing is very important. Especially for LeukRecepten she put together a delicious Christmas menu and made 3 festive courses. She also gives a number of useful tips below that will help you along the way with this Christmas dinner.

Veronique: everyone has different tastes, and that’s a good thing. For me, a perfect menu is not too heavy and full of different flavors and structures. I am a big lover of salads and refined meats. A light salad with duck breast and walnuts is therefore a good start. I eat lamb once a year, for me it is something that belongs to special occasions. A dessert gives a satisfied feeling at the end of the meal, which is why I opt for a light chocolate parfait. The perfect combination between sweet, ice cream and the full taste of chocolate.
Check whether you have all the cooking materials at home: food processor for the herb crust, mixer for the parfait and enough space in the freezer. Oh and also nice to know whether you can put the Brussels sprouts, sweet potato and racks of lamb in the oven in 1 x or if you have to do this in stages.
To avoid stress, you can make preparations the day before. Have everything ready, check whether all the groceries are in the house and set the table in advance. Don’t rush yourself, rushing can lead to mistakes and of course we don’t want that. I myself then add a glass of red wine and the relaxed cooking can begin.
When cooking, timing is very important. You want to get everything hot on the table at the same time and preferably without too much time between courses. With the following tips I will help you on your way to the perfect Christmas dinner.
Dessert tips:
Start the menu by making the chocolate parfait and then cover the glasses with cling film to prevent them from drying out. You can also easily make this dessert a day in advance. Just before dinner, the rose cream can be whipped, and your dessert will be on the table in no time.
Main course tips:
The spice mixture for the racks of lamb can also be prepared in advance. Keep it in the fridge, but take it out in time because otherwise the butter will be too hard to handle. You can also choose to brown the racks of lamb in advance and put the spice mixture on top. Then you only have to put it in the oven on the day itself. The sauce can then also be made in advance, but only add the fresh mint at the last moment to prevent discolouration.
The sweet potatoes can also be made during the preparations. After filling the sweet potatoes, they don’t have to go in the oven yet. But these can then be heated in the oven at the same time as the racks of lamb on the day itself. The Brussels sprouts can already be cleaned, then they only need to be seasoned the day itself.
Appetizer tips:
It is best to make the starter as late as possible, so that everything stays as fresh as possible. You can make the dressing ahead of time and keep it in the fridge. Warming slightly before serving is best, but not necessary.
Serving tips:
While the chocolate parfait is in the freezer, the sweet potatoes are roasted and the racks of lamb are already coated with the spice mixture, start making the duck breast salad. In the meantime, put the Brussels sprouts in the oven. Just after you serve the salad, put the sweet potato and rack of lamb in the oven with the Brussels sprouts for 15 minutes. Serve the main course. Remove the parfait from the freezer and beat the cream until stiff. Decorate the dessert and serve immediately.
Eric’s tapas Christmas menu will follow soon!
Look here for all Christmas recipes

Veronique’s festive Christmas menu:

Duck breast salad with walnut dressingDuck breast salad with walnut dressing
#1 Salad with duck breast and walnut dressing 

Festive Christmas salad with slices of duck breast, red onion compote and a walnut dressing

Rack of lamb with herb crustRack of lamb with herb crust
#2 Rack of lamb with herb crust 

Impress with this Christmas rack of lamb recipe with a green herb crust, baked sweet potato and Brussels sprouts

Light chocolate parfaitLight chocolate parfait
#3 Light chocolate parfait 

This Christmas dessert consists of creamy chocolate in ice cream form, easy to make and without an ice cream machine


Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.


 

- Advertisement -spot_img

LEAVE A REPLY

Please enter your comment!
Please enter your name here

- Advertisement -spot_img

Latest Recipes

- Advertisement -spot_img

More Recipes Like This

- Advertisement -spot_img