Electrolux Newsroom Australia

Peter Gilmore’s Festive Season Menu

Photos

Christmas pudding ice cream with caramelised fresh figsRoasted rib of prime Angus beef with young steamed vegetables and classic Béarnaise sauceTruffle and potato gratin

The Festive Season is a time for eating delicious meals and spending time with family. However, when it comes to preparing the perfect menu for Christmas lunch or dinner, it can become a very stressful time for some hosts.

World renowned chef and Electrolux cooking ambassador, Peter Gilmore of Quay Restaurant, encourages everyone to be prepared and stay calm when it comes to cooking meals this Christmas.

“Hosting Christmas Day lunches and dinner parties doesn’t have to become stressful for the host. My advice is to keep it simple and prepare as much as you can in the lead up to cooking your Christmas meal so there is less to do on the day,” said Peter.

Peter provides his advice on how to take the stress out of festive cooking while still impressing guests with a restaurant quality menu:

  1. Plan ahead for the festive season menu. Try to do as much as possible the day before so it is not too stressful on the day.
  2. Include dishes on your menu that can be made a few days ahead of time.
  3. Using high quality seasonal ingredients means you can do less preparation and yet achieve spectacular results.
  4. Incorporating a little tradition in a modern way has the effect of maintaining the essence of Christmas but making it new and exciting.
  5. Using the right kitchen appliances, such as the Electrolux Compact Combination Steam Oven or the Electrolux Induction Cooktop, will help you save time, create less of a mess and take the heat out of the kitchen.
  6. The resting of a large piece of meat is just as important as the correct cooking. Carving a piece of meat too soon may result in losing all of the precious juices.
  7. Using a small amount of a luxury ingredient like fresh truffles really gives your festive menu a sense of occasion.

Peter has created the perfect menu that can be shared with loved ones this Christmas:

  • Steamed fresh water marron with herb butter, aioli, young leaf and flower salad
  • Roasted rib of prime Angus beef with young steamed vegetables, truffle and potato gratin, classic Béarnaise sauce
  • Christmas pudding ice cream with caramelised fresh figs

 

Peter Gilmore’s Festive Season Menu

Steamed fresh water Marron with herb butter, aioli, young leaf and flower salad

 

Serves 8

 8 x 250 gm live marron
120gms softened unsalted butter
¼ chervil leaves
¼ cup young flat leaf parsley leaves
¼ cup finely sliced chives
Sea salt
Ground black pepper
1 teas fresh lemon juice
½ cup good quality aioli mayonnaise
16 small nasturtium leaves
16 small sorrel leaves
Punnet baby watercress
Punnet baby parsley
Punnet baby celery leaf
16 fresh pea flowers
16 native violets
16 radish flowers
4 small French breakfast radishes
2 tabs extra virgin olive oil

METHOD
Plunge the fresh live marrons into a bucket of iced water. Chill well for 15 minutes. Remove the marron from the iced water, they should be in a cold induced coma. This is the most humane way to dispatch them. Place a sharp knife between the eyes and cut into the head which will kill the marron.

Set your Electrolux steam oven to full steam, place the marrons on a tray and steam the marrons for approximately 8 minutes.

In the meantime lightly chop the chervil and parsley leaves, add them and the chives to the softened butter. Add a couple of pinches of salt and the lemon juice and mix well.

Gently wash all the leaves and flowers in cold water, spin or pat dry.

Thinly slice the radishes and add them to the leaves.

Dress the leaves and flowers in a small amount of top quality extra virgin olive oil and season with sea salt and freshly ground black pepper.

Remove the marrons from the steamer, split them in half lengthways with a large sharp knife through the back of the shell.

TO SERVE
Place each marron on a plate and while hot spoon on some of the herb butter and season with sea salt. Place a spoonful of aioli on each plate and garnish with the leaf and flower salad.

 


Roasted rib of prime Angus beef with young steamed vegetables, truffle and potato gratin,

classic Béarnaise sauce

 

Serves 8

1 x prime 4.5kg Angus beef rib
100mls olive oil
Sea salt

Steamed baby vegetables

32 baby purple and orange carrots
16 young white turnips
16 small bulbed spring onions
16 asparagus spears
16 French breakfast radishes
1 small head of cauliflower broken into 16 florets
16 baby leeks
100gms melted butter

Potato and truffle gratin

1.5 kg desiree potatoes
1 x 50gm truffle
600ml fresh cream
1 medium brown onion
1 small clove garlic
100gms unsalted butter
Sea salt
Black pepper

Beef jus

200 mls good quality reduced beef jus

Bernaise

4 egg yolks
350gms unsalted butter
1 teas white wine vinegar
2 tabs white wine
2 eschallots finely diced
1 bunch fresh tarragon
¼ lemon|
1 to 2 teas warm water
Sea salt
Ground black pepper

METHOD
Pre heat your convection oven to 200°C.

Season and oil the beef rib well. In a large frypan seal all the surfaces of the beef then place the beef on a roasting rack with a drip tray underneath. Place the beef in the centre of the oven for 30 minutes at 200°C. Turn the oven down to 150°C, baste the beef with a little extra olive oil and continue to cook for 2 hours at 150°C. The beef is ready when the internal temperature reads 60°C. Check this with a meat thermometer. Allow the beef to rest in a warm place for 20 minutes before serving.

 

Potato and truffle gratin

Finely slice the brown onion and finely chop the clove of garlic. Saute the onion and garlic in 50gms of unsalted butter until transparent – put aside.

Peel and finely slice the potatoes.

Season the cream with sea salt and black pepper to taste.

In a gratin dish take 25gms of unsalted butter and smear the butter all around the base and sides of the dish.

Add one layer of potatoes with half the onion and garlic, pour on some of the seasoned cream. Add another layer of potatoes and one layer of finely sliced truffle – use half the truffle. Add one more layer of potato and some seasoned cream then the rest of the onion and garlic. Place a final layer of potato and the rest of the seasoned cream. Finish the gratin with small nobs of the remaining 25gms of butter.

Cover the gratin in aluminum foil and bake in the oven at 180°C and bake for 40 minutes.

Remove the potatoes from the oven and put aside until you are ready to serve.

Just before serving return the potatoes to a hot oven and allow to brown on top for 10 to 15 minutes. Remove from the oven and slice the remaining half truffle over the top.

 

Béarnaise Sauce

In a small saucepan add the white wine vinegar, white wine and the finely chopped eschallots. Reduce this mixture by half over a high heat. Remove from the stove and put aside.

Place the unsalted butter in a clean saucepan and melt over a low heat. Once the butter has completely melted remove any scum from the surface of the butter. Decant the butter by pouring into a new bowl. Discard any watery substance from the melted butter. Now your clarified butter needs to cool to luke warm – about 40°C.

In a metal bowl add the 4 egg yolks, whisk them well. Whisk in the white wine, vinegar and eschallots mixture.

Place this bowl over a saucepan of just simmering water and whisk the egg yolks continuously. Do this for about 2 minutes. Add a squeeze of lemon to the egg yolks and slowly whisk in ladle by ladle the warm clarified butter. Add another squeeze of lemon halfway through the process. Finish with 1 to 2 teaspoons of warm water.

Season with sea salt, black pepper and 1 bunch of finely sliced fresh tarragon.

Keep the béarnaise sauce warm until ready to serve but do not reheat as the sauce may split. Serve in a sauce jug accompanying the beef.

Steamed baby vegetables

Peel and trim baby carrots, white turnips, spring onions and asparagus spears.

Top and tail the baby leeks.

Wash all the vegetables well in cold water.

Arrange the vegetables in a steamer and steam on high for 5 minutes. Do this just before serving the beef.

Dress with melted butter and season with sea salt.

TO SERVE
You can present your beef rib whole surrounded by these baby vegetables and carve at the table accompanied by the potato and truffle gratin, beef jus and béarnaise sauce.

 


Christmas pudding ice cream with caramelised fresh figs

Serves 8

8 egg yolks
200gms castor sugar
1 vanilla bean
30mls amaretto
200gms dark Christmas pudding crumbled
50gms muscatel raisins
50gms dried cherries
100gms hard almond nougat
100gms caramelised almonds
1L whipped fresh cream
6 egg whites
200gms castor sugar
8 fresh ripe figs
250gms castor sugar
100gms unsalted butter diced

METHOD
Line a terrine tin with cling film.

Have the Christmas pudding, muscatel raisins, dried cherries, almond nougat and caramelised almonds roughly chopped and ready to place in a bowl.

In a separate bowl add the egg yolks, scraped vanilla bean, 200gms castor sugar and amaretto. Whisk well – cook this mixture out over a pot of simmering water whisking continuously for 4 to 5 minutes until a fluffy sabayon is made.

Remove from the heat and continue to whisk for a further 2 to 3 minutes until the bowl is cool, put aside.

Place the egg whites in a mix master bowl and whisk on high while gradually adding 200gms of castor sugar. Once the egg whites reach a nice stiff peak turn off the beater.

Add the whipped cream, cooled sabayon and egg whites together and fold gently.

Add all the dry ingredients and mix thoroughly but gently.

Place the mixture into the lined terrine tin and freeze immediately. Freeze for a minimum of 6 hours before serving.

 

TO SERVE
Halve the 8 figs, put aside. You will need to do these figs just before serving the ice cream.

Add 250gms of castor sugar to a large non stick fry pan. Turn the sugar into caramel over a high heat.

Once the sugar has melted and turned a light golden brown colour add the half figs cut side down then immediately add the diced unsalted butter. Be careful as the sugar will react by spitting a little.

Carefully turn the figs over in the caramel, baste the figs with the caramel using a spoon then remove the figs to a tray lined with baking paper. Discard the remaining caramel.

Turn out the ice cream terrine onto a large serving platter and remove the plastic lining.

Garnish with the warm caramelised figs. If you choose you can add extra-caramelised almonds, muscatels and dried cherries to the top of the terrine. Dust liberally with icing sugar and serve immediately.

Save and share this post