Hello to you all,
A few years ago, I rebelled against the commercial pressure that is put on me as a consumer at Christmas time. I announced to the extended family that we were not doing presents anymore (imagine my son’s crestfallen face). If there was to be an exchange of gifts, best it be something you’ve made, like a jar of jam… more crestfallen looks.
It’s now five years on from that royal decree and I can say that we look forward to, and enjoy, Christmas again – now that bankruptcy and extensive visits to the mall are no longer a given. We plan and prepare a family meal, and pack as MANY people around that extended table as we can. For gifts, we’re packing homemade trail-mix into recycled jars. It’s about decorating our home and garden with found or recycled stuff. This year it’s outdoor lanterns made from the enormous tomato tins which get discarded by the Palace. It’s about blending traditional eating with heavy leanings towards vegetarian fare.
And so it is with delight that we present our recipe ideas for a wonderful Christmas Feast. May you find the magic of Christmas while sharing this meal lovingly prepared, served with joy and eaten with thankfulness.
Wherever you are in the world, we wish you a sparkling festive season.
With love from us all at the Palace,
Scarborough Fair Turkey
Preparing a turkey can be a rather overwhelming prospect but I am here to tell you *do not fear the fowl*. My family will attest that I have tried this recipe again and again and so what you have here is a step-by-step guide to the most succulent and tender roast bird. Play some Simon and Garfunkel, chop handfuls of parsley, sage, rosemary and thyme and you may get year round requests for this delicious roast. Get the recipe here.
Next-level Roast Potatoes
What’s your secret to the perfectly crispy potato? Ours is a little (or a lot) of duck fat. Don’t just cook these on Christmas day, roll them out whenever a roast is on the menu. Sorry, Banting fans, but there are some things that are too good to give up 😉
Festive Salad with Pomegranate
No one wants to feel hot and bloated…. not even on Christmas. And so in this hot weather, we pair our turkey with this bright, bejewelled summer salad. Enjoy the Christmassy flavours of hazeluts and pomegranates too.
Recipe and food styling by Michelle Parkin.
Michael Olivier’s Choice
Morgenster White 2015
Christmas is too special a time for family feasting and togetherness for us not to have a great stuffed turkey and a couple of bottles of sublime wine.
I recommend the Morgenster White 2015. If you would prefer a red, have a look at Morgenster’s – made by Henry Kotze with Pierre Lurton of Chateau Cheval Blanc as the Estates Bordeaux consultant.
It looks like Packed under excellent quality cork in a tall Bordeaux bottle with the classical glass emboss under the neck. In the glass it is a rich straw colour with green amber flashes.
It smells like Generous fruit – soft sun dried apricots, pineapple, poached quince.
It tastes like Concentrated and complex with a full fruited entry and palate. Perfect balance of the ripe fruit, the acidity, the wet river stone minerality, gentle brushing of oak all reflected in the long and gently waning aftertaste.