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?
It’s no surprise to me or anyone else that I love the Dani Valent website. It is a subscription site for amazing Thermomix recipes and videos, you get approx 1 free recipe a month for the free subscription or for a yearly membership you get 1 recipe a week & you start with all the current recipes when you join. It’s great value & features home cooking recipes by Dani & also amazing Chef’s recipes too. What’s not to love? Being inspired to try & taste new recipes, learning new skills & ideas for your Thermomix cooking plus I love seeing how Chefs use the Thermomix for their dishes. Sign up here.
I have now currently made ALL of the recipes from this website & some of them I have made a few times because they are so delicious 🙂 It has taken me a few years to complete all the recipes and I will be attempting to keep up and cook each new recipe every week and update this post with the photos of the recipe. I hope you will be inspired to cook along too. Happy Thermomixing!!
Here is one of the free videos with Jo Whitton from Quirky Cooking making Coconut Pancakes with Blueberry Syrup.
Matcha Smoothie Bowl
Black Rice Pudding
Breakfast Curd with Toasted Grains recipe by Chef Jesse Gerner – It was really yummy!
Miso Hollandaise (served with slow 60 degree eggs)
Mango Lassi recipe by Jessi Singh
Khachapuri (a cheese pie from Georgia) recipe by Anthony Femia – so GOOD!!!
Wattleseed & Macadamia Dukkah
Bread With Tomato recipe by Emma Warren
Steamed Oysters with Ginger & Spring Onion Oils, recipe by Victor Liong
Steamed Corn with Spicy Allioli another drool worthy recipe by Chef Jesse Gerner. Watch the free video here.
One of my favourite Thermomix cookbooks by Dani Valent. I’ve made so many recipes from this book already but some photos were on my old phone – so I’m very happy to cook, photograph and eat as many recipes from this awesome book again. YUM!!
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