Haven’t decided yet what festive dishes would be a centrepiece of your Christmas dinner? Here are three hearty meals that can fill your home with mouth-watering aromas and please the hearts of your guests.
Duck breast with lingonberry jam
Serves: 1 persIngredients:
2000 g duck breast (fillet)
60 g black lentil
1 apple
1 orange
lingonberry jam
brown sugar
cinnamon
salt
Step by step:
1. Defrost the duck breast and bake it in the oven preheated to 180°C for about 15 minutes.
2. Cut the apple in half and clean the seeds. Grease the halves with vegetable oil, sprinkle with brown sugar, ground cinnamon and bake in the oven preheated to 170°C for 15 minutes.
3. Put the black lentils in a pot, pour enough water to immerse the lentils, add salt to taste and cook until soft.
4. Cut the orange with skin into slices, sprinkle with brown sugar and bake in the oven preheated to 200°C for 10 minutes.
5. Serve with lingonberry jam.
1. Defrost the duck breast and bake it in the oven preheated to 180°C for about 15 minutes.
2. Cut the apple in half and clean the seeds. Grease the halves with vegetable oil, sprinkle with brown sugar, ground cinnamon and bake in the oven preheated to 170°C for 15 minutes.
3. Put the black lentils in a pot, pour enough water to immerse the lentils, add salt to taste and cook until soft.
4. Cut the orange with skin into slices, sprinkle with brown sugar and bake in the oven preheated to 200°C for 10 minutes.
5. Serve with lingonberry jam.
Holiday pork shank
Serves: 1 persIngredients:
1 pork shank
70 g of red cabbage
1 apple
100 g of potatoes
20 g butter
100 ml of red wine
100 ml of milk
1 cinnamon stick
sugar
salt
fresh greens for serving
Step by step:
1. Defrost the pork shank and bake it in the oven preheated to 160°C for about 20 minutes.
2. Coarsely grate one red cabbage and a small apple.
3. Dissolve butter in a preheated pot, add grated cabbage and apple. Pour some red wine, season with a pinch of salt and sugar, throw in a cinnamon stick. Simmer over low heat until cabbage is soft.
4. Boil the potatoes and mash them with butter, boiled milk and a pinch of salt.
5. Serve with fresh parsley or other greens.
1. Defrost the pork shank and bake it in the oven preheated to 160°C for about 20 minutes.
2. Coarsely grate one red cabbage and a small apple.
3. Dissolve butter in a preheated pot, add grated cabbage and apple. Pour some red wine, season with a pinch of salt and sugar, throw in a cinnamon stick. Simmer over low heat until cabbage is soft.
4. Boil the potatoes and mash them with butter, boiled milk and a pinch of salt.
5. Serve with fresh parsley or other greens.
Baked duck thigh with couscous
Serves: 1 persIngredients:
1 duck thigh
50 g of couscous
70 g of red cabbage
1 apple
1 orange
vegetable oil
20 g butter
100 ml of red wine
1 cinnamon stick
brown sugar
sugar
salt
Step by step:
1. Defrost the duck thigh and bake it in the oven preheated to 180°C for 15 minutes.
2. Pour couscous into a pot, add some cooled (to approx. 75°C) boiled water, oil and salt. Pour the water slowly and stir until you reach the desired consistency. You can flavour the porridge with dried fruits.
3. Coarsely grate one red cabbage and a small apple.
4. Dissolve butter in a preheated pot, add grated cabbage and apple. Pour some red wine, season with a pinch of salt and sugar, throw in a cinnamon stick. Simmer over low heat until cabbage is soft.
5. Cut the orange with skin into slices, sprinkle with brown sugar and bake in the oven preheated to 200°C for 10 minutes.
5. Serve on a festive plate.
1. Defrost the duck thigh and bake it in the oven preheated to 180°C for 15 minutes.
2. Pour couscous into a pot, add some cooled (to approx. 75°C) boiled water, oil and salt. Pour the water slowly and stir until you reach the desired consistency. You can flavour the porridge with dried fruits.
3. Coarsely grate one red cabbage and a small apple.
4. Dissolve butter in a preheated pot, add grated cabbage and apple. Pour some red wine, season with a pinch of salt and sugar, throw in a cinnamon stick. Simmer over low heat until cabbage is soft.
5. Cut the orange with skin into slices, sprinkle with brown sugar and bake in the oven preheated to 200°C for 10 minutes.
5. Serve on a festive plate.
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