My family likes to start things off with Fideua on Christmas Eve, usually with mussels and a nice meaty fish. For those of you not familiar with Fideua, it’s a fine Spanish pasta.
The seafood keeps coming on Christmas Day when we start off dinner with paua, diamond clams and prawns wrapped in pancetta. These recipes are all from my new cook book.
Then it’s time for the main event – honey glazed harmony ham and a whole stuffed duck (special request from my wife Helen) Petit pois a la francaise, carrots vichy and crispy agria potatoes round it off.
We then end the evening with a traditional Kiwi dessert with triffle, and Mum’s Christmas cake and Christmas pudding!
There are currently no comments, be the first to post one.