27.12.12

A Feast

Christmas greetings! I hope you all had a lovely couple of days with your friends and family. My cousin hosted an early and casual Christmas lunch last Sunday, and family members were each asked to 'bring a dish'. I opted for the classic 2kg of prawns with pink sauce - but some of the guests went to a lot more effort...


Bonnie the Baker came to the party with an Eton Mess - quite possibly the best dessert I've ever eaten - this photo takes me back to the brilliance of candied walnuts. So good!



My mum made an old favourite - Bresaola with peas (see below for the easy recipe).



My sister Essie ramped things up a notch with delicious meat balls - I previously shared the recipe for her popular vietnamese versions here.



The DIY Kris Kringle challenge I mentioned last week worked brilliantly - everything from photos, home made tea bags to crochet baskets were gifted. 


My little nephew Finn is growing up - and grinning after a 'whole can!!!' of Sprite. It's the simple things when you are little.


Another day - another family gathering. My mum's personalised home made Bonbons on Christmas Eve were rather impressive. I don't know how she will top them next year!

Santa's been!! Our little baby Sunday - the morning of her first Christmas. The girl makes my heart sing.

Bresaola with peas and marjoram
Bresaola is an air-dried beef that is usually made from silverside. The raw meat is cured in a mixture of red wine, herbs (such as rosemary and bay) and spices (such as pepper and cloves). You can buy bresaola from Italian delicatessens; you should always make sure that it is being sliced when you order. This will not only ensure that it is soft and full of flavour, but also that it is being sliced as thinly as possible. Bresaola works really well with the sweetness of the peas and marjoram in this dish, but you can use prosciutto if you prefer.
Ingredients
300g fresh green peas, podded
a few sprigs of marjoram
salt and freshly ground black pepper
125ml extra virgin olive oil
about 16 thin slices of bresaola
a small piece of parmesan cheese, grated
Method
Take the peas and blanch them in salted water for 2-3 minutes, then drain and immerse in iced water to stop the cooking process. Drain again. Place the peas in a large mortar, add marjoram leaves, then with some salt, pepper and about half of the olive oil, roughly crush everything together; you don't want a puree.
Arrange the bresaola on a plate, then drizzle with the remaining olive oil and season with a little salt and pepper. Place a mound of the peas on the beef, then finish with the freshly grated parmesan.
Enjoy! See you back here soon x





4 comments:

  1. Talk about a talented family! And look at little Sunny sitting up big in her Bumbo, she is so gorgeous. xxx

    ReplyDelete
  2. The homemade bonbons look incredible. You'll have to get your mum to post a DIY tutorial for next year :)

    ReplyDelete
  3. oh mercy, that looks like an extravaganza! I love the idea of a 'pot luck' christmas feast- so much easier for everybody.

    We also do a hand made christmas and I was gifted with the most beautiful watercolour of our humble home from my soon to be sister in law (can't wait to lock her into the family!)

    Merry Christmas, or happy new year might be more appropriate.

    xo em

    ReplyDelete
  4. Ooh that Eton mess, holy moly! I hope you all had a lovely Christmas and new year!

    ReplyDelete

Thanks for comment or question, I love to read them.

LinkWithin

Related Posts with Thumbnails