My Christmas dinner 2012

I am cooking a regal-repast for Christmas with foods drawn from across the world and through time.

Starter
Lord Protector Prawns with mango and fresh raspberries, flavoured with raspberry vinegar, ginger and fresh coriander leaves

Main
Roast duck stuffed with apricot and orange, served with apricot brandy syllabub.
Roast beef served with a galantine sauce - see earlier blog entry for recipe.
Pork, fruit & herb stuffing.
Fat-free roast potatoes - roasted with dark soy sauce.
Roast carrots, garlic & shallots
Steamed string beans & broccoli.

Pudding
Pears poached with wine and vanilla pods.
Dark chocolate truffle torte.

Stilton, Wensleydale & fruit.
Espresso & liqueur coffees

Last but not least - wafer thin mints.

Bon appetit!