Beyond Turkey: Christmas Dishes From Around The World
Contrary to popular belief, roast turkey doesn’t rule the Christmas table around the world. Those celebrating the Yuletide in Australia, England, France, Japan or Venezuela have a different festive speciality or two to call their own. We invited five chefs in the city to step up to the plate and dish up on what makes their Christmas delicious.
The Seafood of OzInterContinental Kuala Lumpur’s executive chef Darrell O’Neill reveals that no Christmas in Australia is complete without fresh seafood and barbecue.
“Australians are big on chilled seafood and barbecues during Christmas time,” says O’Neill. “They have been part and parcel of our celebration for as long as I can remember.
“I created this tian of tiger prawn and Alaskan crab with smoked salmon carpaccio with lobster bisque aioli and truffle salt to reflect the essence of an Australian Christmas; to highlight the fresh ingredients that are easily available in the continent. It also represents the wide chilled seafood selection comprising oysters, slipper lobsters, prawns, mussels and Alaskan king crab legs that we serve as part of Serena Brasserie’s Christmas Eve Gourmet Buffet and Sparkalite Christmas Day Champagne Brunch.”
The Christmas Eve Gourmet Buffet is priced at RM228 per adult with free-flow of sparkling, red and white wine, and beer and RM148 per adult (food only). A free-flow of Laurent Perrier champagne, wine, beer and egg nog is included in the Sparkalite Christmas Day Champagne Brunch at RM298 per adult. It is RM138 per person for the buffet only.
Serena Brasserie| Address: InterContinental KL, 165 Jalan Ampang, Kuala Lumpur| Tel: 03-2161 1111| Opening Hours: Daily 11am – 8pm| GPS Coordinates: 3.1602973, 101.722035| Pork-free
Cosmopolitan London CallingChef Colin Yap has lived and worked for over three decades in London, and he recommends his speciality of braised spring chicken “hearts” in cider with apples and hotch potch of vegetables (RM38) to evoke a taste of cosmopolitan London for Christmas.
Yap says, “The dish distills Albion restaurant’s modern British culinary approach. Using half a spring chicken that is partially de-boned, I shaped it into a “heart”. Once it’s pan-fried, I braised it in cider for half an hour. It’s then served with cooked apples and a seasonal vegetable “hotch potch”.”
His business partner James Grierson chips in, “Cider and apples are very popular in the United Kingdom so they are included in the dish. Other special Christmas dishes that we’d be serving include Scottish cock-a-leekie soup, a vegan chestnut and mushroom Wellington and fish quenelles, in addition to traditional roast turkey and Christmas pudding.”
Albion| Address: 31, Jalan Berangan, Kuala Lumpur| Tel: 03-2141 9282| Opening Hours: Tue – Sat 12noon-3pm, 5pm-11pm, Sun 12noon-11pm (Closed on Mondays)| GPS Coordinates: 3.1476357, 101.7090988 |Non-halal
French BlitzAccording to French chef Pierre M Chaillou, Christmas dishes vary from region to region in France.
“Traditional festive dishes in Northern France are influenced by Germany while the Southern region specialities slant towards Italian and the Mediterranean,” says Chaillou. “Roast goose or duck often rule the Christmas table while some families prefer roast lamb.”
The chef plans to serve a typical French menu for the festive revelry. “After amuse bouche, diners will start with seared scallops with prawn bisque reduction and puréed celeriac. For mains, I’m thinking of serving duck – either my signature duck confit or duck with orange sauce. Alternative options will be chicken roulade stuffed with chanterelle mushroom or a fish course.
“Dessert will probably consist of a sampling plate of orange chocolate mousse, passionfruit and chocolate mousse cake, triple chocolate mousse cake and puff pastry with vanilla cream patisserie. This is inspired by customary Christmas gifts among the French – oranges, yule log cake and chocolates,” Chaillou explains.
The special menu will be available for Christmas Eve dinner and Christmas Day lunch at RM118 per person.
Croisette Café| Address: 28-0-3, 3rd Floor, Cascadium Condominium, Jalan Penaga, Bukit Bandaraya, Bangsar, Kuala Lumpur| Tel: 014-665 7944, 016-330 4477| Opening hours: Tue – Sun 11.45am – 2.30pm, 6.45pm -10.30 pm (Closed on Mondays) | GPS Coordinates: 3.141312,101.666665 | Pork-free
Japanese JauntsAlthough Christmas is not a holiday in Japan, the Japanese have adopted many Western Christmas traditions such as placing Christmas trees at home, exchanging gifts and having parties at work. Couples also enjoy dining out on Christmas Eve at fancy restaurants.
At Kogetsu, chef Minami Taketoshi’s adroitly weaves traditional Japanese fare with modern savoir faire to create an exquisite five-course Japanese menu specially for the occasion. A trio of dainty kobachi (appetisers): edamame (green soy beans) tofu with prawn, smoked duck breast and wasabi-marinated jellyfish followed by kaiso salad (seaweed salad) will serve as the festive curtain-raisers.
Then comes the palate-pleasing sashimi moriaware – assorted raw fish slices of tuna, salmon and yellowtail, paving the way for your choice of main course; either teppan-cooked beef steak with deep-fried garlic chips or assorted seafood teppanyaki.
Wagashi (fruit cream ammitsu) – a light dessert that pairs chewy glutinous rice balls and Japanese jelly with red bean paste, vanilla ice cream and brown sugar syrup – makes it a sweet ending.
Priced at RM220 per person and RM388 per couple, the set meal includes a complimentary bottle of Hakutsuru sake or Himezen Ume (plum liqueur).
Kogetsu| Address: The Saujana Hotel Kuala Lumpur, Jalan Lapangan Terbang SAAS, Shah Alam Selangor| Tel: 03-7843 1234| Opening Hours: Daily 12pm-2.30pm, 6.30pm-10pm|GPS Coordinates: 3.10833, 101.5774|Pork-free
Venezuelan VerveSince Venezuela is a predominantly Catholic country, Christmas is a much anticipated occasion that sees decorations being put up in towns and cities as early as October.
According to Venezuelan chef and cookbook author Carmen Rawstron, Venezuelan Christmas fare is very much influenced by the Spanish.
“A traditional staple is Hallacas, steamed banana leaf parcels of cornmeal with minced beef, pork or hen, sultanas, raisins and green olives. The batter is mixed with oil, water, chicken stock and salt and tinged a brilliant yellow using achiote seeds,” says Rawstron. “Another favourite is pan de jamon, a long bread loaf rolled with slices of gypsy ham, streaky bacon, olives and raisins inside. Some versions would include dried apricots and black olives for additional colour.
“We also enjoy Asado negro or black roast beef loin cooked with plums and carrots; the Venezuelan equivalent of a Sunday roast. The speciality of Lomodepernil – baked pork loin with minced pork – is influenced by Italy. To prepare this dish, the pork will be marinated with wine, sage, garlic and rosemary for two days then baked for two to three hours.”
Dessert usually comes in the form of chilled green papaya slices cooked in brown sugar cane molasses and the perennial favourite of creme caramel.
For more information on the chef’s catering services or the Venezuelan Christmas dishes, contact Carmen Rawstron at 012-284 4674.
HUNGRYGOWHERE
HUNGRY
.jpg)
