Since we're flying to NZ late on the afternoon of Christmas Day, I was going to ignore Christmas, a cultural rather than a religious celebration for us here at Ridge House. But then that seemed so mean-spirited (and lazy), so I put out a few token decorations a week ago, and today, with our Christmas CD playing full blast, I started cooking for Christmas Eve dinner and lunch on 26th.
Before this, I'd bought a Chinese roast duck, full of flavour and sold with a sauce made from the liver and another little plastic bag containing mixture of Chinese sauces. Add a liberal splash of Cointreau or Caracao, some orange juice, reheat the duck et voila: Canard a l'Orange Chinois. The cold left-overs will be wrapped in rice paper with hoi sin sauce and cucumber for lunch before we leave for the airport on Christmas Day.
Braised red cabbage has been a family tradition since my children were babies. The special flavour and melting smoothness of my version comes from sautéing the red onion and cabbage in goose or duck fat, or better still, fat from a tin of foie gras.
For Christmas morning, we'll be having a Pannetone, that wonderful brioche-like Italian bread.
Christmas will truly be with us, however, only when we meet up with Tiffany, Andrew, my gorgeous grandchildren and James for a holiday in NZ's Marlborough Sounds. It will be four days after the official Christmas Day, but sharing Christmas or any festival (even belatedly) with those you love is what it's all about. Non?
This blog will resume mid-January, no doubt with an overload of NZ photos and stories. Merry Christmas one and all!