Our executive chef Phil Harrison has created some terrific no-stress ready-to-go Christmas dishes for Hill Street this year – for instance there’s a rabbit ballotine – a Tinderbox rabbit boned out and wrapped around sage-and-bacon stuffing, ready to cook and slice as easily as a meat loaf. There are salmon wellingtons of pastry encasing salmon topped with nori sheets over salmon mousse, glazed hams, turkey breast saltimbocca wrapped with prosciutto and turkey legs boned and stuffed with sage and bacon.
However, let’s not assume everyone wants to be spared the “bother” of cooking at Christmas – for many of us it’s a time to indulge, shopping and chopping and making something special for our families.
You may want to do the entire spread yourself or free up some oven time by combining your turkey with our ham, or by glazing your own ham and supplementing it with a rabbit ballotine or salmon wellington.
Here Philip tells you how to do the traditional turkey from scratch and how to glaze the ham yourself. He also suggests Huon Valley cherry trifle, a great Christmas treat with fresh cherries here, preserved ones back in his mother country.
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