FESTIVE CHRISTMAS MENU IN YOUR CARTHAGO
ENJOYABLE 3-COURSE MENU TO RECOOK
Even if you're spending the Christmas holidays travelling with your home on four wheels, you don't have to miss out on a delicious Christmas menu. After all, it's easy to conjure up a 3-course culinary experience on the go. A crispy crostini with salmon topping awaits you as a small starter. The main course is a succulent pork fillet in a creamy mushroom sauce served with bacon beans and a creamy sweet potato and pumpkin puree. The crowning glory is a dessert that tastes like pure Christmas: a raspberry and speculoos cinnamon star layered dessert in a glass.
We hope you enjoy cooking them and wish you an enjoyable Christmas Eve.
Appetiser: Salmon crostini
Ingredients for 18 crostinis:
1 bunch chives |
Preparation:
Step 1: Wash and dry the herbs. Cut the chives into fine rings and finely chop the dill. Squeeze the lemon and mix the juice with the cream cheese and chives. Taste and season with a little salt and pepper.
Step 2: Cut out stars from the slices of bread (approx. 5 cm in diameter). Slowly heat the oil in a pan and fry the bread stars until golden brown.
Step 3: Cut the salmon slices into small pieces (approx. in thirds), spread the cream cheese on the stars and top with a piece of salmon. To finish, garnish the canapés with a little dill.
Main course: Pork fillet in mushroom cream sauce with bacon beans and potato and pumpkin puree
Ingredients for 4 people:
600 g pork fillet | 400 ml vegetable stock |
Preparation:
Step 1: Cut the pork fillet into 2-3 cm thick slices and fry briefly in hot oil. Then dice the mushrooms, onion and garlic, sauté briefly in the pan and add the tomato purée and mustard. Then deglaze with the vegetable stock and add the cream, then simmer briefly. Mix the flour with a little water until smooth and use to thicken the sauce. Add the pork fillet with a little gravy and season with salt and pepper.
Step 2: Cut the potatoes and pumpkin into small pieces. Cook for approx. 30 minutes until soft and mash. Stir the potato and pumpkin mixture into the hot milk and butter until smooth. Then flavour with salt, pepper and nutmeg.
Step 3: Sauté the beans until they are soft. Gather 5-6 beans at a time into a bundle and wrap with a slice of bacon. Then fry briefly in the pan on all sides.
Dessert: Raspberry and speculoos dessert
Ingredients for 4 people:
250 g quark
250 g mascarpone
1 vanilla pod (optional: vanilla extract)
4 tsp sugar
Cinnamon
120 g speculoos
2 tbsp cocoa powder
2 tbsp raspberry purée (alternative: raspberry jam)
4 cinnamon stars (optional)
Preparation:
Step 1: Mix the quark and mascarpone to a smooth mixture. Scrape out the seeds from the vanilla pod as best as possible and mix into the cream together with the sugar and cinnamon.
Step 2: Roughly crumble the speculoos and divide between the four dessert glasses. Alternate layers of raspberry puree and cream and dust lightly with cocoa powder.
Step 3: Finally, decorate each dessert glass with a cinnamon star.
