A foolproof Christmas lunch – part two.jpg

A foolproof Christmas lunch – part two

Starter: Mushroom Cappuccino

6 persons


50g onion chopped

1 clove garlic chopped

50ml olive oil

150g mushrooms sliced

50g flour

500ml milk

500ml chicken stock

Salt & pepper to taste

20ml truffle oil (optional)


– Sauté the chopped onion and garlic in the olive oil.

– Add the sliced mushrooms and cook until all the liquid has boiled off.

– Add the flour and cook for 2 minutes, stirring all the time.

– Pour in the milk a little at a time, always stirring and not adding more until the sauce is smooth from the previous.

– Pour in the chicken stock, season and simmer for 5 minutes.

– Blend with a soup gun.

– To serve, add a little truffle oil for that extra luxury, and use a cappuccino frother to make the froth for on top of the soup.

– To be a bit different, you can serve this in large cappuccino cups or Irish coffee cups and finish with the froth on top.

– Drizzle with a little truffle oil and sprinkle with black pepper.

Dessert: Christmas pudding parfait

6 persons


1 can condensed milk

1.5ltr cream

4 egg whites

150g sugar

150g brown sugar

1 soup spoon ground cinnamon

3 oranges (zest only)

100g treacle

1 soup spoon ground aniseed

250g crystallised fruit

200g sultanas

150ml brandy

300g ground almonds


1ltr milk

150g white sugar

100ml brandy

40g cornflour


– Marinade the sultanas and crystallised fruit in the brandy.

– Whip the cream with the brown sugar to stiff peaks.

– Beat the egg whites to peaks and add the white sugar until stiff and holding its own shape as soft meringue.

-Carefully mix the condensed milk into the whipped cream.

– Add the rest of the ingredients to this mix except the meringue.

– Extremely carefully, fold the egg white mix into the cream by hand.

– Place in small dishes and freeze overnight.

– For the sauce, remove a couple of spoons of the milk.

– Simmer the rest with the sugar and brandy.

– Mix the cornflour with the reserved milk and add to the sauce, stirring all the time

– Remove from the heat and leave to cool.

– Gently pour over the dessert to serve.

Christmas lunch Reminders

Order your turkey and ham well in advance especially to have the turkey boned.

Double and triple check your shopping list – it can be very difficult at Christmas time to get ingredients at the last minute.

Make sure your turkey will fit in your oven (this may sound a little stupid, but it has been known to happen)

Make sure you have enough gas if that is what you use (another Christmas nightmare)

If there are any ingredients, ideas or techniques that you are not able to fulfil, please email jonnie@bistroalgarve.com