A Christmas Meal

Garry and I had friends over for a Christmas meal last night; Michael and Chris, plus Martin and Chris. Given our location, in the midst of a Northern Hemisphere winter, it seemed appropriate to prepare a few seasonal dishes. We also crafted berry-laden holly springs into table decorations, one with miniature snowman and another with a candle-centered wreath.

Having holly for Christmas was wonderful. It's always been something relegated to Christmas cards, never something you'd encounter in real life. This year's holly bushes are heavy with red berries. They say that a bountiful crop of berries signals a particularly cold winter ahead.

As guests arrived they were greeted with a mug of mulled wine. I've never made mulled wine in my life. Thank heavens for the Internet. Google "mulled wine recipe" and moments later you have 219,000 options to choose from. I eventually crafted on my own recipe, adapting German Gluhwein ingredients. Garry and I sampled Gluhwein last Christmas while standing in the snow-clad streets of Kitzbuhelel with Hamish and Karin. I'm pleased to report that my first attempt at mullied wine was simply divine. I've posted my recipe below.

The evening then progressed with our usual cheese board, offering a selection of popular French cheeses. I still marvel at the simple fact that our French cheese really is just that, French cheese. It's another small reminder of how close everything is in Europe. A French theme continued through the evening, first with a celebration toast of Moet Vintage Champagne and later with a main course of Beef Provencal Casserole.

Dinner itself was a CISRO Welling Being Diet recipe. A hot dish like Beef Provencal seemed perfect for a cold winter's night. It also presented a great excuse to buy a little extra red wine for my mulled wine. Who says a diet had to be boring. I've also included this recipe below.

I attempted to give dessert a true Christmas look and feel. Roasted pineapple segments were served with warmed gingerbread on a plate decorated with blackberries and bright red raspberries. I garnished the plate with mint leaves and served it with low-fat vanilla yoghurt. the final effect really did look spectacular and suitably seasonal.

A selection of coffee and chocolates, including ginger truffles, completed the evening. This morning we've were greeted by a kitchen of soiled glassware and rather healthy pile of empty Antipodean wine bottles. All in all had a wonderful evening. A perfect start to our Christmas week.

Christmas trees for sale on a local footpath.

Andrew's Gluhwein
750ml bottle of light, fruity Spanish red wine
1/2 cup cognac (you can use brandy)
1 cup sugar (I was surprised to realise that you really need this much)
6 cinnamon sticks
12 whole cloves
1 tsp of fresh grated nutmeg (yes, I really did grate a nutmeg)
1 tsp of fresh grated ginger
2 sliced oranges
1 sliced lemon

Directions
Pour the wine into a large pot and begin heating over low heat. As it begins to warm, add sugar and spices. Stir until sugar is dissolved. Add the brandy. Heat thoroughly, but do not allow to boil!

Add the lemon and orange then steep for about 1 hour over low heat. I left mine for three hours which seemed to finish the taste off perfectly. You may add more sugar during this time if desired, stirring well so it disolves. Serve hot in small coffee mugs and garnish with orange slices. A stick of cinnamon can also be used.

Beef Provencal Casserole
(This recipe is for one person. We multipled it by eight for our dinner party)
200g diced lean casserole beef
3 teaspoons canola oil
1/2 sliced onion
1/4 diced red capsicum
¼ diced green capsicum
60g button mushrooms
1 tablespoon chopped fresh mixed herbs
½ Bay leaf
125g canned tomatoes, with its juice
1/2 cup red wine
Cracked black pepper

Heat a little oil in a deep-sided pan on high and fry onion until golden and put aside.
Coat meat in the remaining oil and brown meat in small batches, removing before adding the next. Return meat and onion to pan.

Add remaining ingredients, stirring to combine. Reduce heat to low, cover and simmer (cooking gently at a level where bubbles rise to the surface) until meat is tender; about 1.1/2 – 2 hours. Stir occasionally. Season to taste. You can also cook it for the same period in an oven pre-heated to 170C.

If casserole needs thickening simmer with lid off until reduced (about 15-20 minutes). Serve with a selection of vegetables. we served our meal with whole baby carrots, baby potatoes, baby courgettes and whole green beans.