As you know we are staying in a holiday apartment so Christmas this year is a little different. I do have access to some basic oils and condiments, however, the full range of pantry ‘essentials’ that I take for granted at home are not all here.
On Sunday evening I finally made some effort to plan our Christmas Day menu but it was still really flexible when we went shopping at the Queen Victoria Markets yesterday. The plan evolved as I found various items. Today I went to the local shops to pick up the last few things I would need and I have started the preparation.
Here is the menu.
NIBBLES
Cracker biscuits and vegie sticks with dips – beetroot, pumpkin, carrot & coriander and 1 other which I can’t remember.
ENTREE
Grilled prosciutto-wrapped haloumi and grilled asparagus with roasted capsicum salsa
MAINS
Chicken roll with spinach and pinenut stuffing
Seared Atlantic salmon with lime and cucumberPotato salad with herbed mayonnaise dressing
Roasted balsamic pumpkin, red onion and feta salad
Rocket, avocado, tomato and capsicum salad
DESSERT
It is designed to be a simple yet special meal which I can prepare in an unfamiliar kitchen with minimal extra ingredients. I have made the pumpkin salad, cooked the potatoes, wrapped the haloumi in prosciutto, roasted the capsicum and made the salsa.
Tomorrow I will assemble the other salads, roast the chicken and make the dessert. The Duke will cook the asparagus, haloumi and salmon on the BBQ.
I am looking forward to sharing a relaxing day with my family.
organised castle 