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Mr. Riggs

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Ben Riggs
 
12 December 2014 | In the Kitchen with Mr. Riggs | Ben Riggs

My favourite dishes for Christmas Day

These are my absolute favourite morsels to cook on Christmas Day. Family and friends come from far and wide, and it doesn't matter how many show up, I always make sure there is plenty for everyone. Cooking for everyone is one of my most favourite things to do Christmas Day. So if you want to try something different to the same old traditional Christmas spread, give my dishes a try. Bon appetit!

 

Starter

Whole Smoked Salmon Trout with my homemade Mayo

  • 2 egg yolks
  • Olive oil
  • 1 lemon
  • Frenchy dijon mustard
  • Salt and pepper

Using a whisk, mix and slowly add olive oil to the above ingredients until it reaches the consistency of mayonnaise. Liberally squeeze in lemon juice and add salt and pepper to taste. Add a decent serving to your smoked salmon trout, served cold.

Serve with Mr. Riggs NV Battle Axe McLaren Vale Sparkling Shiraz

 

Entree

My Mussels

  • 1/3 block of butter (salted)
  • Fresh mussels (allow about 6 per person)
  • Olive oil
  • 5-6 garlic cloves, finely chopped
  • Bunch spring onions, finely sliced
  • 2 hardfuls fresh parsley, chopped
  • 1 red chilli, finely chopped
  • 250ml white wine, I prefer our 2014 Ein Riese Riesling
  • 1 large lemon, zested
  • 1 large tomato, finely chopped
  • Fresh crusty bread to serve

In a large pot, soften garlic and butter on a low heat, adding the chilli. Once softened, add the white wine and mussels. Turn up the heat, and add a liberal pinch of salt and pepper. Cover. Steam for 5-10 minutes or until most of the mussels have opened. Just before serving, add the chopped tomato, parsley and lemon zest. Serve with a large loaf of crusty bread and bowls. Forget the cutlery, use the bread to soak up the sauce - delicious!

Serve with Mr. Riggs 2013 Watervale Riesling

 

Main

Pork Belly with Roast Vegetable Gravy

Serves 6

  • Approx 2kg pork belly (to feed 6)
  • Fennel seeds, finely ground
  • Salt and pepper
  • Lemon wedges
  • 3 carrots, chopped
  • 4 celery sticks, chopped
  • 1 onion, chopped
  • Fresh thyme, keep intact
  • White wine (preferably 2014 Ein Riese Riesling)

Preheat oven to 220-240 degrees celcius. Score 1.5cm widths across the skin of the pork belly with a sharp knife. Massage salt, pepper and fennel seeds into the cracks. In a roasting tray, place the pork belly skin side up and cook for 20-30 minutes, or until the skin blisters. Turn the heat down to 180 degrees celcius and cook for one hour. Take the pork belly out of the tray and lay the chopped vegetables in it. Place the pork on top of the vegetables. Add 1cm of white wine (I prefer the Ein Riese) or enough to cover the vegetables. Add lemon wedges and thyme, and cook for another hour. When finished, remove pork belly and serve on wooden chopping board. Mix and blend the vegetables to make a gravy, adding salt and pepper to taste. If it tastes too fatty, add more wine and lemon juice to balance.

Serve with Mr. Riggs  2012 Piebald Syrah

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