preparation method

Christmas Dinner

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preparation method

A few tips for a smooth preparation: all oven dishes are set on the same temperature, 200C. Therefore, start by heating up the oven at 200C.

Every oven has a different intensity, which is why our given times can differ. Regularly check the color of the food and if it is cooked enough.

CHEESE

Cheese: Camemberti, Wild Westland Garlic & herb affair, nut mix & crackers
Elements: Camemberti, 2x Wild Westland & Crackers

Step 1
Place the cheeses on a plate or board.

Step 2
Divide crackers around it.

Step 3
Place some of the nut mix on top of the Camemberti and drizzle a tablespoon of Vegan Honey over it.

Step 4
Optional: add fruits like grapes, apple, figs to the cheese board.

AMUSE

Amuse: Pumpkin croquettes with black garlic cream.
Elements: Pumpkin croquettes & Black garlic cream.

Step 1
Place the pumpkin croquettes in the preheated oven (200C) and bake them for approx. 7minutes.

Step 2
Take the croquettes out of the oven and place them on the plate you want to serve them on. Leave the oven on for further preparations.

Step 3
With a teaspoon finish the pumpkin croquettes with a bit of black garlic cream.

SOUP

Soup: Christmas bouillon with Cream cheese & granola.
Elements: Bouillon, Watson’s Original Spread (faux-goat) & Granola.

Step 1
Empty the stock in a pan.

Step 2
Place the pan on a middle high heat and stir regularly. Season with the desired amount of salt.

Step 3
When the stock is boiling, turn the heat to low and cook for another 2 minutes.

Step 4
Pour the stock in a glass or bowl.

Step 5
Using two small wet spoons, form a quenelle, by passing the cream cheese repeatedly between the spoons; turning and smoothing each side until a neat quenelle is formed. Place the quenelle of cream in the stock.

Step 6
Finish the stock with granola.

MAIN – WELLINGTON

Main: Wellington
Elements: Wellington

Step 1
Take the wellington out of its package and baking paper. Place the wellington on a new sheet of baking paper and place on a baking dish.

Step 2
With a sharp knife make a few cuts on top of the wellington, appr. 2cm apart of each other (see photo).

Step 3
Lightly brush the wellington with oil.

Step 4
Season the Puff pastry with salt and a hint of black pepper.

Step 5
Place the wellington in the oven and bake it golden brown and delicious in approx. 40 minutes.

Step 6
When the wellington is done, take it out of the oven and let it rest for a bit before it is getting served/cut.

MAIN – CHEESE FONDUE

Main: Cheese fondue in a pain moulin
Elements: Watson’s Aged Fondue & Moulin bread

Step 1
Splash a bit of water over the Moulin bread. The crust can get wet. Place the bread in the oven and bake it fora bout 8minutes.

Step 2
When the bread is done, take it out of the oven and let it cool down for a fe minutes. Then cut off the top of the bread and take some of the inside of the bread as well, so a whole is created.

Step 3
Empty the jar of fondue in a pan and add 50ml of white wine/prosecco. Mix it in well.

Step 4
Heat up the fondue in a pan on a low heat. Stir regularly to avoid burning on the bottom of the pan.

Step 5
The fondue is ready when it has been slowly boiling for appr. 2 minutes.

Step 6
Pour the fondue in the bread.

Step 7
You can finish the fondue for example with some pepper, sage and/or chives.

SIDE – PARSNIP & CARROT

Side: Roasted parsnip and carrot with ‘honey-butter’
Elements: Roasted vegetables & ‘honey-butter’

Step 1
Take the bowl of partly roasted vegetables out of the plastic.

Step 2
Put the tray with vegetables and butter into the oven, for approx. 8minutes.

Step 3
When the vegetables are done, take them out of the oven and place them on the designated plate/bowl.

SIDE – WALDORF SALAD

Side: Waldorf salad
Elements: Waldorf walnuts, Waldorf dressing, celery & apple.

Step 1
Take out the apple core and cut 2cm pieces.

Step 2
Cut the celery in 1cm pieces

Step 3
Mix the apple, celery and dressing.

Step 4
Finish the salad with the walnuts.

SIDE – CHICORY

Side: BBQ chicory & currant
Elements: Chicory, sweet and sour currants, basil oil, BBQ oil.

Step 1
Cut the chicory length wise in 4 pieces. Place the pieces of chicory on a baking tray (for example next to the wellington when it has been baking in the oven for approx. 30 minutes) and divide the BBQ oil over them. Bake for approx. 8 minutes.

Step 2
When the chicory is done, place them on a place and finish them by garanashing with sweet and sour currants and basil oil.

SIDE – POTATO MASH

Side: Potato mash
Elements: Potato mash

Step 1
While the wellington and vegetables are in the oven, the potato mash can be heated in a pan on low heat. Bring water in a (sauce) pan to a boil, then switch it to a low heat. Make sure to stir and add a table spoon of water/plant milk to soften the potatoes. Season with the desired amount of salt.

SIDE – GRAVY

Side: Gravy
Elements: Gravy

Step 1
Pour the gravy in a (sauce) pan and heat up for approximately 5 minutes on low temperature. Stir every now and then.

DESSERT

Dessert: Trifle of vanilla cake, lemon curd, pink peppercorn strawberry jam and brownie
Elements: Dessert

Step 1
Take off the lid and enjoy

CHOCOLATE

Chocolate: Homemade chocolate madeleine, finished with raspberry
Elements: Chocolate

Step 1
The chocolats are a delicious end of this festive meal, nice to serve with coffee/tea, with for example a digestive.

We wish you a lot of cooking fun and we hope you all will enjoy it.

Lots of love,
The Watsons

MENU

  • Cheese Platter. You can eat this as a snack throughout the day and/or a side during dinner.
  • Amuse
  • Soup
  • Main course with sides
  • Dessert
  • Sweets to serve with coffee

    Of course it is possible to serve all the food at once.

NECESSITIES

  • Oven
  • Baking tray
  • Baking paper
  • Pans
  • Frying pan
  • Whisk
  • Knife
  • Chopping board
  • 2 x Tablespoon
  • Teaspoon

GOOD TO HAVE

  • Salt & Pepper
  • Oil – Olive or Sunflower
  • Extra fruits for with the cheese – For example grapes & Figs
  • For the fondue: Prosecco or dry white wine. Optional: sage & chives

 

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