Recipes: The perfect starters for Christmas Day dinner

Get your Christmas dinner off to a great start with these wonderful recipes by students from Munster Technological University (MTU).
Recipes: The perfect starters for Christmas Day dinner

WOW Christmas Food Supplement Beetroot Cured Salmon, Bloody Mary Jelly & Pickled Carrot Salmon

We continue our series of recipes and tips to help you prepare for Christmas.

Here students Helena O’Brien, Skye Philips and Rebecca Colbert, members of the Year 3 Chef de Partie Apprentice course at Munster Technological University, share three wonderful starters to choose from for your Christmas Day menu.

Beetroot Cured Salmon, Bloody Mary Jelly & Pickled Carrot Salmon.
Beetroot Cured Salmon, Bloody Mary Jelly & Pickled Carrot Salmon.

Beetroot Cured Salmon, Bloody Mary Jelly & Pickled Carrot Salmon

Ingredients

2 Supremes of salmon approx. 100g each

500g raw beetroot

3g fennel seeds

20 chopped tarragon

150g caster sugar

300g sea salt

Method:

  • 1. Peel the beetroot and cut into pieces. Add to a blender with the rest of the ingredients and process to create the cure.
  • 2. Place half the cure on a tray placing the salmon on top, cover with the rest of the cure.
  • 3. Cover with cling film and place in the fridge for 10 hours. Turn the salmon, re-cover and place the salmon back in the fridge for a further 10 hours.
  • 4. Tip away the juices and wash of the cure, pat dry with kitchen paper and chill until needed.

Horseradish Mayonnaise

60 ml Mayonnaise

2 tbsps. Horseradish

Method:

1. Combine the two ingredients to a smooth paste, reserve.

Pickled Carrots

3 purple carrots

100 ml Cider vinegar

100 ml of water

75g caster sugar

1tsp caraway seeds

1tsp mustard seed

1 tsp black peppercorns

Method:

  • 1. Peel and slice the carrots, blanch in boiling water for 60 seconds.
  • 2. Place all the ingredients in a pot and cook until the sugar has dissolved.
  • 3. Place the carrots in a kilner jar cover with the pickle, leave in the fridge for 24 hours allowing the pickle to be absorbed.

Bloody Mary Jelly

3 leaves of gelatine

250ml tomato juice

3 tbsp of Vodka

Dash Worcestershire sauce

Dash tobacco sauce

Method:

  • 1. Soak the gelatine in cold water for four minutes
  • 2. Combine the juice, vodka, Worcestershire, and tabasco in a pan and gently warm over a low heat.
  • 3. Add the gelatine to the mix and stir until dissolved. Pour into a shallow dish and let to set.

Assembly

  • 1. Slice and cube the cured salmon.
  • 2. Cut a circular disc of the bloody Mary jelly and place on your serving place.
  • 3. Top with the salmon and some pickled carrot which has been dried with kitchen paper.
  • 4. Place the horseradish Mayonnaise around the dish and drizzle with a little olive oil.
  • 5. Finish with some fresh fennel herb and nasturtium leaf.

Salad of Grilled Bluebell Farm Honey & Thyme Goats Cheese, Fig, Plum & Hazelnut.
Salad of Grilled Bluebell Farm Honey & Thyme Goats Cheese, Fig, Plum & Hazelnut.

Salad of Grilled Bluebell Farm Honey & Thyme Goats Cheese, Fig, Plum & Hazelnut

Ingredients (2 people)

150g Goats Cheese

3 figs halved

2 plums cut in wedges

60 g Membrillo Jelly diced

30 g Toasted Hazelnuts

2 tbsps. Olive oil

20 g Beetroot jelly

1 tsp sea salt crystals

Method:

  • 1. Roll the goats cheese gently to form 6 small balls.
  • 2. Place the figs, plum, hazelnuts, on a metal tray and drizzle with olive oil.
  • 3. Place under a grill and cook until golden in colour.
  • 4. Add the goat’s cheese to the tray and place back under the grill until heated through.
  • 5. Arrange on a plate with the membrillo jelly, beetroot, drizzle with the remaining olive oil and sprinkle with sea salt, serve.

Mushroom & Chestnut Risotto with Coolea Cheese.
Mushroom & Chestnut Risotto with Coolea Cheese.

Mushroom & Chestnut Risotto with Coolea Cheese

Ingredients

500g Mixed Mushrooms cut or sliced evenly

100g unsalted butter

1 shallot, chopped

1 clove garlic, chopped

250g Aborio Risotto Rice

100ml White wine

750 ml of Vegetable stock

100g of cooked Chestnuts

50 g of Shaved Coolea Cheese

Tbslp Olive Oil

Sea salt/ ground pepper

Method:

  • 1. Begin with 50g of butter and fry the mushrooms in a pot until lightly browned. Add the chopped shallot, chopped chestnut and garlic and cook until soft for about another minute.
  • 2. Stir in the rinsed rice and cook until translucent. Pour in the wine and stir once.
  • 3. Add the stock a little at a time stirring constantly until all is absorbed and creamy in tex ture and the rice is cooked.
  • 4. Season with sea salt and pepper, add in the oil and final 50 g of unsalted butter.
  • 5. Finally add in the Coolea cheese and serve.

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