So, I know it’s already January and Christmas is long past, so are the Christmas decorations, but I still have some Christmas posts for you left. In December I followed a Christmas workshop online. We prepared a 3-course dinner during the Aviko Christmas Workshop, which was delicious. The 3-course dinner would also be suitable for other moments. This wasn’t the first online food workshop I attended, I also did the Aviko Spring Workshop. Aviko, the host of the event, is a seller and producer of frozen potato products.
Registration for the workshop was through email. There were numerous participants all joining from their kitchens. It was hosted on 2 evenings, Friday 10th of December and Saturday 11th of December. I attended the one on the 10th. If you registered on time you could order a box with all the groceries for €35.00. I was too late for this, so just bought everything at the store. The event itself is free of charge.
The same 2 hosts as the ones at the Spring workshop hosted the event (in Dutch). One is chef Wim Ballieu and he prepared the dinner and a host Vivian Slingerland. They talked us through every step of the process. The speed was okay this time, not too slow like last time. Tips and how best to do it were given by the chef at every step. All making sure you get the best end result at home.
Only down side was that at one moment I was mixing and I couldn’t hear what they were telling and I had to mix two different things for a long time. Secondly you started with the preparations for the dessert and because of that the first course came late and the rest too. First course was at 7.30pm, main at 9pm and dessert at 10pm. It took over 4 hours to prepare and eat the courses. We started at 6pm and I served the dessert at 10pm.
The 3 courses
The 3 courses we prepared were rösti rounds with pea-lime cream and country ham, mini-roulade stuffed with cranberries and mashed celeriac and a chocolate-orange trifle with sweet potatoes. We loved all 3 courses. Yuri’s and my favorite was the first course, Paul’s the dessert.
All in all this workshop was a success, although the first course was presented a bit late. It was enough for the 3 of us, while it was meant for 2 persons. Yuri couldn’t finish the dessert, after 2 courses. The preparation was easy to follow.
At the first course I used mayonnaise instead of crème fraîche and a lemon instead of lime. Thought I had crème fraîche but turned out I didn’t. My lime had gone to waste, sadly. I left out the mint. I used homemade mashed potatoes instead of frozen and regular butter instead of unsalted cream butter at the main course. The first since it’s so easy to prepare yourself, the second since that was all I had in my pantry. I left out the tarragon.
Looking for other Christmas recipes, than try the Kerststol or any of the recipes from Christmas Food Around the World.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Rösti Rounds with Pea-Lemon Cream and Country Ham
Allergies: citrus fruit, meat, dairy
4 rösti rounds plain
50 grams peas (frozen)
2 teaspoons mayonnaise
2 slices of cold cut country ham
Bake the rösti rounds for 20 minutes in the oven. Turn them half way around.
Cook the peas for 8 minutes in boiling water. Drain and then purate the peas with an immersion blender. Let the peas cool down.
Stir the mayonnaise through the peas. Press the lemon and add one teaspoon of lemon juice to the peas. Add salt and pepper to taste. Half the slices of country ham.
Place the rösti rounds on a plate. Scoop some pea-lemon cream on each round. Fold the country ham and place on top. Sprinkle some pepper over each round and serve.
Mini-Roulade Stuffed with Cranberries and Mashed Celeriac
Allergies: citrus fruit, cranberries, sugar, carrot, meat, mushrooms, dairy, apple.
375 grams mashed potatoes
1 teaspoon orange peel
75 grams fresh cranberries
25 grams sugar
2 tablespoons water
½ small carrot
60 grams butter
200 ml apple juice
200 grams celeriac
2 pork schnitzels
75 grams mushrooms
1 tablespoon thick apple syrup
75 grams sliced kale
Place cranberries, sugar, orange peel and water in a sauce pan and heat for 10 minutes. The berries need to burst open. Take the compote away from the fire and let cool down till room temperature.
Slice the shallot finely. Cube the carrot. Heat 15 grams of butter in a sauce pan. Glaze shallot and carrot in this for 2 minutes. Pour in the apple juice, cook until the sauce has thickened.
Slice the celeriac in 1 centimeter cubes. Melt 15 grams of butter in a pan, add the celeriac. Cover the pan with a lid and let it cook for 10 minutes.
Add the mashed potatoes to the celeriac. Cook this for 5 minutes.
Slice the mushrooms. Melt 15 grams of butter in a pan. Cook the mushrooms for 2 minutes. Add the kale and cook for another 5 minutes. Flavor with salt and pepper.
Stir the syrup through the apple juice sauce and purate it. Keep warm.
Add a splash of milk to the mashed potatoes and stir it a bit. Add pepper for flavor.
Place the mashed celeriac on plates. Divide the mushrooms with kale over it. Place the mini-roulade sideways on the dish and pour some sauce over it.
Chocolate-Orange Trifle with Sweet Potatoes
Allergies: chocolate, dairy, citrus fruit, egg, sugar.
50 grams cubed sweet potato
75 grams dark chocolate
2 slices chocolate cake
50 grams sugar
200 ml cream
25 grams white chocolate
Cut the dark chocolate in small(er) pieces. Let it melt in a bowl, au bain-marie style. When completely melted, place the bowl aside. The chocolate needs to cool down to room temperature, but shouldn’t harden.
Slice the cake in cubes and divide over 3 glass cups or wine glasses.
Rup the orange clean and rasp it. You need one teaspoon of it.
Divide egg yolk and egg white from the egg. Whisk the egg white until stiffened. Add 25 grams of sugar to the egg white and beat until you have shiny, white spikes. In a separate bowl beat 100 ml of cream into whipped cream.
Stir the egg yolk through the melted chocolate. Then fold in the whipped cream and the egg whites second.
Slice the sweet potatoes finely. Fold together with the orange peel through the chocolate mousse.
Scoop the chocolate mousse in the glasses on the cake. Place in the fridge for at least one to two hours.
Take the glasses out of the fridge and let the chocolate mousse come to room temperature.
Peel the orange, the white needs to be gone. Slice into parts. Divide the orange parts on top of the mousse.
Beat the remaining 100 ml of cream with 25 grams of sugar into whipped cream. Shave curls from the white chocolate.
Scoop the whipped cream on the orange parts. Decorate with the chocolate curls and serve.
Instructions in Photos
- Recipe source Aviko.
- Enough for 2 to 3 persons.
- You can replace mayonnaise with the same amount of crème fraîche. And/or replace the lemon with a lime. You can sprinkle the dish with some mint.
- You can use frozen mashed potatoes, unsalted cream butter instead of regular butter or veal schnitzels instead of pork schnitzels and chestnut mushrooms instead of regular ones. Add tarragon to the mashed celeriac for extra flavor.