Delicious Christmas menu in your Malibu
We hope you enjoy cooking them and wish you a special Christmas evening full of flavour!
Appetiser: Salmon crostini
Ingredients for 18 crostinis:
1 bunch of chives
6 stalks dill
½ Lemon
200 g double cream cheese
Salt
Pepper
Grey bread / toast
2 tbsp oil
6 slices of smoked salmon (approx. 25 g each)
Preparation:
Wash the herbs, cut the chives into fine rings and chop the dill. Then mix the lemon juice with the cream cheese and chives and season with salt and pepper to taste. Cut out small stars from the slices of bread/toast and fry them in a little oil until golden brown. Cut the salmon into smaller pieces, spread the cream cheese cream on the bread stars and decorate them with the salmon. Finally, garnish everything with a little dill. The festive salmon canapés are ready.
Main course: Pork fillet in mushroom cream sauce with bacon beans and potato and pumpkin puree
Ingredients for 4 people:
600 g pork fillet
1 onion
1 garlic clove
400 g mushrooms
½ bunch parsley
2 tbsp oil
Salt / pepper / nutmeg
1 tsp tomato puree
2 tsp medium-hot mustard
400 ml vegetable stock
1 tbsp flour
300 ml cream
400 g green beans
200 g bacon
400 g potatoes
400 g Hokaido pumpkin
150 ml hot milk
1 tbsp butter
Preparation:
Cut the pork fillet into 2-3 cm thick slices and fry briefly in hot oil. Dice the mushrooms, onion and garlic and sauté briefly, then add the tomato purée and mustard. Deglaze with the vegetable stock, add the cream and simmer briefly. Mix the flour with water until smooth and thicken the sauce with it. Then add the pork fillet again and season with salt and pepper. Cut the potatoes and pumpkin into small pieces, boil for approx. 30 minutes until soft and then mash. Mix with hot milk and butter to form a smooth mixture and season with salt, pepper and nutmeg. Sauté the beans until they are soft. Fold 5-6 beans at a time into a bundle, wrap with a slice of bacon and fry briefly on all sides in the pan.
Dessert: Raspberry and speculoos dessert in a glass
Ingredients for 4 glasses:
250 g quark
250 g mascarpone
1 vanilla pod
4 tbsp sugar
Cinnamon
120 g speculoos
2 tbsp cocoa powder
4 cinnamon stars (optional)
Preparation:
Mix the quark and mascarpone to a smooth cream. Scrape out the seeds from the vanilla pod as best you can and mix the seeds into the mixture together with the sugar and cinnamon. Roughly crumble the Spekulatius biscuits and divide them between four dessert glasses before pouring over the cream and dusting lightly with cocoa. Finally, each glass can be decorated with a cinnamon star.
