We were lucky to have an extended Christmas this year celebrating the week before Christmas with a Japanese feast and then on Christmas Eve I decided to do some more traditional food for the 4 of us!! And we proceeded to eat the leftovers from Christmas Day till New years Eve!!
I was so excited to set my table for Christmas Eve dinner, I set it on Saturday night – 4 nights early!! I had just collected my early Christmas pressie 4 new dinner plates and a new serving platter form my favourite ceramics lady Sallee Warner. I got so excited setting the table I proceeded to put all my Sallee Warner Ceramics on the table that I have collected over the years and was very surprised at how many beautiful pieces I have. It turned out lucky that I set my table early because on the day of Christmas Eve I ended up delivering 3 Thermomix!!
On the day before Christmas Eve, I went to visit my Chef friend Eloise Emmett who had promised to help me with my Turduckenail – Thank goodness she did because I was very slow at deboning the birds. She had helped me make a Turducken on a couple of years ago and it was delicious. I had some quails in the freezer so thought I was being inventive by adding the quail in too. But it turns out Ellie had already done that a few years ago! Ellie took out the bones from the Turkey leaving the legs and wings in place, I deboned the duck and cut the legs and wings off the deboned jumbo quails (we ate those for dinner that night with a teriyaki sauce YUM!) So we placed the Turkey into the baking tray and then the duck inside that – the small chicken inside that and the quail meat followed by a thyme & bread stuffing. Then it was secured into place with a couple of skewers. See Ellie’s recipe here. I served mine with the leftover teriyaki sauce basted on towards the end of cooking. And used the bones to make a delicious stock for the gravy ( I forgot to take a photo of that gravy) I also had more stock left that I used to make an amazing mushroom broth.
So Christmas Eve dinner was the main event this Christmas I arrived home about 2.30 promptly placed the Turduckenail into the oven and steamed the potatoes in the varoma before roasting them in duck fat in the oven. I steamed the cauliflower in one thermomix while I made the bechamel sauce in the other thermomix for the cauliflower gratin and peeled and chopped the other veggies ready to roast. I used the thermomix to reduce the stock and make a delicious gravy. And I also made an amazing homemade butter and added my own homemade miso. This was to serve with the homemade sourdough bread I had baked the previous day, because we didn’t already have enough food!!
I had planned a few different desserts that didn’t happen so it was lucky my wonderful friend had made me a delicious Christmas pudding that we had for dessert with some thermomix made vanilla bean custard. We didn’t actually need any dessert but it’s just what you do isn’t it?