Christmas from start to finish with Catherine Fulvio! Smoked salmon roll salad, Tender Slow Roasted Thyme Duck with Orange, Hazelnut and Pomegranate Salsa, Cranberry and Lemon Stuffing Muffins, Hassleback Potatoes, Black Forest Trifle and Brownies.
Ingredients
Christmas from start to finish with Catherine Fulvio! Smoked salmon roll salad, Tender Slow Roasted Thyme Duck with Orange, Hazelnut and Pomegranate Salsa, Cranberry and Lemon Stuffing Muffins, Hassleback Potatoes, Black Forest Trifle and Brownies.
Smoked Salmon Roll Salad
For the Dressing:
- 1 orange, zest and juice
- 100ml extra virgin olive oil
- 1 tsp caster sugar
- 1 tbsp chopped dill
- Salt and freshly ground black pepper
For the Smoked Salmon Rolls:
- 100g firm cream cheese
- 3 tbsp natural yoghurt
- ½ lemon, zest only
- 3 tbsp finely chopped black olives
- 1 tbsp chopped capers
- 1 tbsp chopped chives
- 2 tsp chopped dill
- Salt and freshly ground black pepper
- 200g sliced smoked organic Irish salmon
- 200g assorted lettuce leaves, washed and trimmed
- 4 radishes, thinly sliced
- 2 oranges, peeled and sliced
- 4 tbsp capers, drained
Tender Slow Roasted Thyme Duck with Orange, Hazelnut and Pomegranate Salsa, Cranberry and Lemon Stuffing Muffins
- 1.5kg oven ready duck
- 3 tbsp local honey
- 1 tsp chopped thyme
- 1 tsp salt and freshly ground black pepper
For the Stuffing:
- 100g breadcrumbs
- 50g ground almonds
- 40g melted butter
- 1 lemon, zest of 1 and juice of 1/2
- 4 tbsp cranberries
- 1tsp rosemary
- 1 egg, beaten
- Cranberry juice to bind as required
- Salt and freshly ground black pepper
For the Salsa:
- 2 oranges, segmented
- 1 pomegranate, deseeded
- 1 tsp chopped thyme
- 1 lemon, zest and juice
- 60ml olive oil
- 3 tbsp toasted hazelnuts, chopped
Hassleback Potatoes
- 12 medium potatoes, peeled
- 4 tbsp olive oil
- 2 tbsp butter
- ¼ tsp turmeric
- 24 very small bay leaves, optional
- Sea salt, to sprinkle on the potatoes
- Sprigs of rosemary, to decorate
Black Forest Trifle
- 400g pitted cherries in syrup, drained and syrup retained
- 3 tsp arrowroot, to thicken
- 150g dark chocolate, 72%
- 300g mascarpone
- 700ml cream, lightly whipped, halved
- Kirsch or brandy, to taste
- 12 brownies, roughly chopped
- Cherries, to decorate
- Chocolate stars, to decorate
- Edible glitter
Brownies
- 3 eggs
- 150g golden caster sugar
- 100g butter
- 150g chocolate, broken
- 100g self-raising flour, sieved
Method
Smoked Salmon Roll Salad
Serves: 4
- To prepare the dressing, put the orange zest and juice in a small bowl, add the oil, sugar, dill, salt and freshly ground black pepper and whisk well. Check the seasoning, adding freshly ground black pepper and a little salt if needed.
- To make the smoked salmon rolls, combine the cream cheese, yoghurt, lemon zest, olives, chopped capers, chopped chives and dill together. Season with salt and freshly ground black pepper. Then lay a piece of salmon flat onto a plate, place a spoonful of the seasoned cream cheese at one end, roll up and set aside on a clean plate. Continue with all salmon slices.
- To assemble the salad, place the lettuce leaves, radish and orange slices and capers in a bowl, spoon over a little dressing and lightly toss.
- Transfer the salad to a serving platter and then arrange the smoked salmon rolls over the leaves. Garnish with dill and serve the remaining dressing in a jug on the side.
Tender Slow Roasted Thyme Duck with Orange, Hazelnut and Pomegranate Salsa, Cranberry and Lemon Stuffing Muffins
Serves: 4
- To roast the duck, preheat the oven to 160°C/fan 140°C/gas 3. Place the duck on a roasting tray. Prick the skin all over with a skewer. Sprinkle over the thyme and rub the salt and pepper into the skin. After the first half hour, spread the honey over the skin. After the second half hour, drain off the fat collecting in the roasting tray.
- The duck can now be left to slow roast for a further one hour and a half. Baste the duck every 15 minutes. Remove from the oven, wrap with foil and keep warm to “rest” the duck.
- To make the stuffing, brush a mini muffin tin with melted butter. Place the breadcrumbs, melted butter, lemon juice and zest, cranberries, rosemary and egg into a bowl. Season with salt and freshly ground black pepper and mix together. Spoon into the mini muffin tins and bake for 18 to 20 minutes.
- To make the salsa, place the orange segments into a bowl. Place 3 tbsp of pomegranate seeds into a blender, add the thyme, lemon juice and zest and olive oil and season with salt and freshly ground black pepper.
- Add the toasted hazelnuts.
- To serve, carve into portions, spoon over the salsa, serve with the stuffing muffins, hassle back potatoes and orange broccoli.
Hassleback Potatoes
Serves: 4 to 6
- To roast the potatoes, slice the peeled potatoes thinly without cutting through them. Slide the bay leaves through a few of the potatoes.
- Heat a roasting pan with olive oil and place the potatoes them in. Sprinkle over a little turmeric. Roast for 30 to 35 minutes until golden and crisp. Baste from time to time. Sprinkle sea salt over and add sprigs of rosemary.
Black Forest Trifle
Makes: 1 medium bowl
- First, in a small saucepan, mix about 100ml of the cherry syrup with the arrowroot. Place over a medium heat and stir until it thickens. Set aside.
- Melt the chocolate by placing in a ceramic bowl over a saucepan of simmering water. When the chocolate is melted, set aside half. Carefully mix the other half with the mascarpone, 250ml of the whipped cream and kirsch or brandy to taste.
- To flavour the brownies, mix another 100ml of the cherry syrup with about 3 tbsp of kirsch. Lay the chopped brownies on a plate and pour this mix over, allowing it to soak in.
- To assemble, spoon a few cherries into the base of the bowl. Spoon in some chocolate mascarpone cream and add pieces of the flavoured brownies, followed by a good swirl of the thickened cherry syrup and some of the other 250ml of whipped cream and, finally, a drizzle of the melted chocolate. Repeat these layers, ending with whipped cream, then transfer the tray to the fridge.
- Remove from the fridge 20 minutes before you want to serve them.
- Arrange the cherries and stars on top. Sprinkle the edible glitter on them.
Brownies
Makes: 12
- To make the brownies, preheat the oven to 180°C/160°C/gas 4.
- Line 20cm square cake tin with baking parchment.
- Beat the eggs and sugar with a hand whisk until light and fluffy.
- Melt the butter and chocolate in a bowl over a saucepan of hot water (bain marie) until smooth.
- Stir the melted chocolate into the egg mixture.
- Fold in the self raising flour.
- Pour into the pre lined tin, spreading evenly.
- Bake for 30 – 35 minutes until just set.
- Leave to cool in the tin for 10 minutes before turning out onto wire rack.
- Slice into 12 squares.
Catherine Fulvio's recipes for Today with Maura and Dáithí at 6.30pm on RTÉ One 20th December
