Christmas menu: traditional celebration
Geoff Scott begins this Christmas dinner with a ginger-cured salmon gravlax that can be refrigerated for up to a week beforehand. It’s great with pumperknickel or crostini.
Brining your turkey two days before (one day to dry it out) guarantees it will be moist. Geoff’s sumptuous bird is stuffed with a salted cashew and apple mix and served with cranberry sauce.
We’ve partnered it with roasted potatoes (what else!) and festive peas with pancetta and parmesan.
There’s Christmas pudding pavlova to finish – a dessert that’s bound to please both traditional pudding and pav fans.
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