Time to address the main event. This year I am steering clear of the classic ham and turkey, not because I have fallen out of love, but I just think there are enough recipes and hacks doing the rounds at this time of year. You can of course revert to my traditional recipes from this time last year if your menu is already signed off. What I am proposing this year is a somewhat alternative Christmas menu with a few seasonal touches. I won’t delve too deep with my storytelling here. As you’ll see, these are chunky enough recipes with lots of instructions. That’s part of the magic of Christmas: you can set aside time to really enjoy cooking, even getting the family or friends involved while sipping on a few minerals.
First up is beef Wellington; this can spook some people but fear not: it can all be made in advance. I treat each stage like building the layers of a house: first the foundation, insulation, lovely plasterwork and design. Inside you’ll find a beautiful piece of Irish beef. I’ve splashed out a little bit here on fillet, and it makes all the difference. Once the big day arrives, it’s a case of cooking off the Wellington, allowing it to rest, and then carving. Buying a meat thermometer is key, if you don’t already have one.
An alternative is duck, a cost-effective and delicious meat synonymous with the festive season. I’ve paired it here with a classic sauce à l’orange, made famous in the Parisian bistros of the 1800s. Cooking duck is easier than you might think, using an old-school method from the restaurant kitchen that renders the fat away over a low heat. This allows the skin to crisp up while keeping the meat pink throughout. Honey and lavender are a beautiful taste combination, and I’ve also added a simple one-pot recipe for red cabbage that can work here or with any Christmas menu. I really hope some of you try these out. If you do, be sure to send me the photos on socials (@markmoriarty1). It always brightens up my Christmas.
