Warren Elwin makes a set of handy condiments that will liven up the cold cuts.
Mustard sauce
Makes 2 small jars to serve on the ham or turkey sandwiches, with fresh fish or tuatua fritters.
3 egg yolks
1 Tbsp tarragon vinegar, or rice vine vinegar,
1 small clove crushed garlic
1 Tbsp seed mustard
1 Tbsp Dijon mustard
1 Tbsp hot English mustard
¾ cup grapeseed oil
¼ cup olive oil
1 lemon, zest and juice
Small handful or chopped tarragon or chives to serve
- In the food processor blitz egg yolks, tarragon (or rice wine) vinegar, garlic, seed mustard, Dijon mustard and hot English mustard to combine.
- Mix together grapeseed oil and olive oil then, with the motor running, slowly drizzle the oil into the egg, allowing it to emulsify and thicken to white.
- Remove to a bowl, add the zest and juice of a lemon, and some freshly ground black pepper to taste. Refrigerate. Add a small handful chopped tarragon or chives to serve.
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Sweet & sour cabbage
Serve at room temperature with ham, turkey or other festive meats, or store in a large sterilised jar in the fridge.
1 Tbsp caraway seeds
1 tsp fennel seeds
1 tsp Szechuan pepper
2 Tbsp bacon or duck fat
2 finely sliced red onions
3 cloves crushed garlic
½ finely shredded cabbage
1 bunch bay or kaffir lime leaves
1 piece bruised fresh ginger
¼ cup raw sugar
¾ red wine vinegar
1 lemon, zest and juice
- With a mortar and pestle, lightly crush caraway seeds, fennel seeds and Szechuan pepper.
- In a large pot, heat bacon or duck fat, add the crushed spices and fry until fragrant. Add red onions and crushed garlic. Saute until soft and caramelised.
- Add cabbage, bay (or kaffir lime) leaves, ginger, raw sugar and red wine vinegar. Simmer the mixture to evaporate all the liquid, stirring often. When the cabbage is fully tender, add the lemon juice and zest.
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Christmas cheese balls
Makes 30-40 balls.
200g soft goat's cheese
100g cream cheese
⅓ cup dried cranberry pieces
1 small garlic clove, crushed
½ tsp salt
¼ tsp freshly grated nutmeg or five spice
1 lemon, zest and juice
1 handful freshly chopped chives and chervil
1 serving pistachio nuts
1 serving pumpkin seeds
- Beat soft goat's cheese with cream cheese. Add dried cranberry, garlic clove, salt, freshly grated nutmeg (or five spice), the zest and juice of a lemon, chopped chives and chervil and freshly ground black pepper.
- To make a crumb, blitz pistachio nuts and pumpkin seeds until crushed.
- Roll small spoonfuls of cheese mixture in the nuts and refrigerate to firm. up before serving with bread or crackers or with a slab of Christmas meat.
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Turkey rillettes
To serve, spread on warm toast with a spicy coleslaw and pickles.
2 Tbsp salt
3 garlic cloves
1 large handful aromatic herb such as sage, rosemary, thyme, tarragon
2kg Turkey wings
1 Tbsp peppercorns
Fresh bay leaves
Melted duck fat to cover
Large handful tarragon or parsley
Zest and juice of 1 orange, or lemon
Big splash bourbon, or vinegar
- In a small food processor, blitz salt, garlic cloves and herbs to form a slurry. Rub into turkey wings and refrigerate for 24 hours.
- Rub excess slurry from wings, place in a large casserole dish with lid, add peppercorns and bay leaves. Pour over enough melted duck fat to cover the wings and bake in a 150C oven for 3 hours. Cool, then remove wings and strain off the duck fat (to let the meat juices settle).
- Shred the turkey meat from the bones into a bowl. Add the meat juices, a little of the duck fat, chopped tarragon or parsley, freshly ground black pepper, the zest and juice of an orange (or lemon), bourbon (or vinegar) and mix well together.
- Fill 6 medium-sized sterilised jars with the turkey, top with some more duck fat to seal, lid the jars and store in the fridge.
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