Lauraine Jacobs
Duck Terrine
Murray and I travelled to Alsace with our wine-making friends, the Didsburys from Brick Bay Vineyard, to taste the specialty wine of the region. The best wines were divine, silky and smooth, and the hospitality was superb. The food was also fantastic and every restaurant we visited in Alsace offered foie gras in some form. The very best was at the Auberge de L ‘Ill where we spent an idyllic afternoon enjoying Michelin three-star food. Foie gras is the very fatty liver of specially reared, force-fed ducks or geese...
Favourite Christmas Fruit Cake
This recipe makes 1 large 24cm square cake. My mother shared this recipe for a rich, moist fruit cake that is perfect for Christmas. She has handed it on to me from her mother and I’d like to think it continues to be cooked in the future generations of our family. It will keep for several months in an air-tight container, as long as there is not too much humidity.
Favourite Christmas Vegetable Dishes
SALAD ROUGE
This is the recipe I want to be remembered for. It was created for a Cuisine magazine feast celebrating Christmas and has become a staple of many Christmas celebrations across New Zealand. Prepare everything ahead, refrigerate but bring back to room temperature before serving.
ROAST ROOT VEGGIES
Crisp roasted vegetables are an absolute must as part of Christmas feasting. By par-boiling the potatoes and kumara before they go in the oven, you will have really crispy roasted veggies. This is a dish that cannot be cooked ahead but you can prepare the...
Fillet of Beef in a Thai-style Marinade
I love easy dishes for the summer months. This eye fillet of beef is simple to prepare ahead, and the beef is given a tasty jolt with traditional Thai ingredients. Marinate overnight, cook ahead and serve cold, so that it can be cut into thin slices, accompanied by the cooling combination of cucumber and mint.
