Our Gourmet Christmas Menu
Have you ever been suddenly placed under great pressure to deliver a flawless meal in no time at all? I was recently put in exactly that position after a family discussion resulted in the decision that Christmas Eve was to be hosted at our home for the entire family. Six adults had to be fed a memorable meal of the most exquisite quality and flavours. Now, with just a few days to go until the big occasion, how on earth were we supposed to find suitable, high quality ingredients?
Everybody knows that a few days before Christmas, most of the best ingredients have been bought and the wilted remnants on the shelves will only be sparingly stocked up. It is the December holidays and deliveries wind down for the year – even those poor, delivery drivers must have a holiday, despite the fact that it makes grocery shopping for the festive season an operation that must be planned with military precision.
So after much thought, squeezed into a few pressurized hours, we decided on our menu, which was to consist of four courses. There was also only one place where we would get the quality of ingredients we needed in this time frame. But luckily, it was the same place that we buy many of our ingredients from for catering purposes, as well as our monthly meat, fish and chicken shopping.
And they will deliver, after quickly shopping in their online store!
The Gourmet Food Shop sells best quality food products and delivers to your door for the same price you would pay in a high-end grocery store. They can apparently do this because they buy huge bulk volumes and many of their products are imported directly. They have no direct store front and so don’t have the costs involved with operating a shop, such as rent and cashier staff. Whatever the details, I just know that they are the place to go for quality meat, poultry and seafood.
Here were our four courses:
Click on any course to go to the full recipe!
The meal was a roaring success and the beautiful ingredients were the star of the show. You can have the best recipe book in the world, but without the best ingredients, it will not succeed.
In our menu, we had portioned and prepared the citrus and made the dressing for the first course of giant prawn salad.
For the second course, the mushrooms and sweet onion (shallots if you can get them) had been portioned in separate containers and chopped.
For the third course, the first stage of preparing the lentils had been completed and bits of bacon already fried. The salmon had also been portioned and prepared.
The dessert course was all prepared beforehand and was simply garnished before serving.
This approach will left us with maximum time for our guests and to enjoy our evening with them.