Our team has put together a Liferay menu of previously secret family recipes for you this year. We’re sure you’ll find some inspiration for your personal holiday menu in there.
The entire Liferay team wishes you and your loved ones a very happy holiday season!
Holiday menu
Appetizer and Aperitif
Parsnip soup
Preparation:
- Chop the Onion, cut the Garlic and the Leek
- Put the Onion, Garlic and Leek into a pan. Add some Olive oil and gently cook
- Remove the skin and chop the Parsnip
- Add the Parsnip, bay leaf and vegetable stock to the pan
- Cook for 10 minutes
- Remove the bay leaf an mash als ingredients
- Add Cooking cream and coarse mustard and heat it up a bit
Winter Negroni
Preparation:
- Mix together the vermouth, campari and the foxdenton liqueur
- Add some ice (not too much)
- Season with orange, cloves and cinnamon
- Cheers!
Main
Persian squash & pistachio roast
Preparation:
- Preheat the oven to 180°C/350°F/gas 4. Grease a 24cm loose-bottomed tart tin with a little olive oil.
- Peel, deseed and chop the squash into 1cm chunks, then toss onto a baking tray with a drizzle of oil and sea salt and black pepper, and roast for 20 to 25 minutes.
- Peel and roughly chop the onion and garlic, and roughly chop the apricots and cranberries. Bash the cumin and coriander seeds, and zest the lemon. Pick and roughly chop the coriander, then roughly chop the chestnuts.
- In a frying pan over a medium heat, cook the onion in a little oil for 10 minutes or until soft and sweet. Add the garlic and cook for another minute or so, until beginning to soften, then add all the spices and a little more oil. Cook for a couple more minutes, until it’s all smelling great. Remove from the heat and set aside.
- Blitz the pistachios and almonds until they’re ground to a coarse powder with a little texture. Tip into a bowl with the quinoa or rice and dried fruit, then add the lemon zest, coriander and chestnuts. Beat and stir in the eggs (or chia seed mix) and the onion.
- Take the squash out of the oven and mash half of it with the back of a fork, leaving the other half in chunks, then stir this into the mixture too.
- Pile the lot into the prepared tin and press down to flatten. Cook in the oven for 45 to 50 minutes, or until set.
- While it’s cooking, make the tomato sauce. Peel and chop the garlic and onion. Place a large saucepan over a medium heat. Prick the chillies and add to the pan with a little oil, the cinnamon stick, sprigs of thyme, garlic, onion and turmeric.
- Cook for a minute or two, then add the plum tomatoes. Fill the tin with water and pour that in too, stirring to break up the tomatoes. Season with salt, stir through the balsamic vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes.
- If using the feta, place it in a bowl, zest over the lemon, add the coriander seeds, some black pepper and a good drizzle of oil and leave it to marinate.
- Once the sauce is thick and glossy, pick out the chilli, cinnamon and thyme. Set aside.
- Take the nut roast out of the oven, then carefully remove it from the tin and place it on a serving platter.
- Scatter the loaf with the feta (if using), and the pomegranate seeds. Serve with the sauce in a side bowl.
Dessert
Brownie Sandwich
Preparation:
Brownie
Pre-heat the oven at 170 ºC. Melt the chocolate and butter au bain-marie. Mix the eggs and sugar by hand. Sieve the flour and cocoa powder into the mixed eggs. Add the melted chocolate and mix it all up. Breakup the walnuts and add them to the mixture together with a bit of salt. Use a baking tray with baking paper and add in the mixture. Put it in the oven for around 25 minutes. Let it cool down for half an hour before removing it from the tray.
Stuffing
Peel the bananas and halve the bananas lengthwise. Halve the vanilla pod, scrape out the marrow and mix the marrow with the mascarpone.
Brownie sandwich
Halve the brownie widthwise (you need two layers that are 'on top of each other'). Carefully set the top slice aside. Cover the bottom layer with a thick layer of the mascarpone mixture. Place the bananas on top and place the top layer of the brownie on top. Press lightly and let it set in the fridge for about 10 minutes.
Chocolate glacé
Heat all ingredients in a pan and let the chocolate glaze cool down to lukewarm.
Serving
Cut the brownie sandwich in the size you like. Place them on an oven rack and cover with the chocolate glaze. Peel and slice the banana for garnish. Place a slice of banana and a walnut on each brownie.
Brownie
Pre-heat the oven at 170 ºC. Melt the chocolate and butter au bain-marie. Mix the eggs and sugar by hand. Sieve the flour and cocoa powder into the mixed eggs. Add the melted chocolate and mix it all up. Breakup the walnuts and add them to the mixture together with a bit of salt. Use a baking tray with baking paper and add in the mixture. Put it in the oven for around 25 minutes. Let it cool down for half an hour before removing it from the tray.
Stuffing
Peel the bananas and halve the bananas lengthwise. Halve the vanilla pod, scrape out the marrow and mix the marrow with the mascarpone.
Brownie sandwich
Halve the brownie widthwise (you need two layers that are 'on top of each other'). Carefully set the top slice aside. Cover the bottom layer with a thick layer of the mascarpone mixture. Place the bananas on top and place the top layer of the brownie on top. Press lightly and let it set in the fridge for about 10 minutes.
Chocolate glacé
Heat all ingredients in a pan and let the chocolate glaze cool down to lukewarm.
Serving
Cut the brownie sandwich in the size you like. Place them on an oven rack and cover with the chocolate glaze. Peel and slice the banana for garnish. Place a slice of banana and a walnut on each brownie.
And now we wish you lots of fun trying it out and bon appétit :-)
Pssssst – We at Liferay have a special cheesecake culture. If you need a good recipe, feel free to ask!
