Christmas cook off 2011

This year again we kept the tradition going and held our annual family cook off!! Let's be honest, we don't have much of an appetite in my family so we chose to cook "nouvelle cuisine" style food with one appetizer, two starters, one palate cleanser, one main and one dessert. All of this washed down with some champagne, white and red wine. What a feast!!

The above homemade Christmas dinner menu was designed by the finest cooks on hand:

• Dad's trio of 'Surf and Turf' canapés
• My seared scallops on black pudding with mint pea puree
• Nicho's cod and caramelized mango filo pastry bonbons
• Nicho's lemon sorbet with vodka shot glass
• Mum's duck with chocolate and pear sauce with pears and roasted potatoes
• Dad's mignardises assortment

Check out below the collection of my best christmas pictures...

As I was in charge of the 1st starter, I'm going to share this simple recipe for my seared scallops, black pudding and mint pea puree.

Ingredients

- 3 large scallops per person

- Frozen green peas

- Clonakilty black pudding

- 6 large fresh mint leaves

- 1 medium-size onion

- Unsalted butter, rock salt, black pepper, cumin, olive oil, chicken stock, peanuts

Recipe

- Blend 2 finely chopped mint leaves and 2 table spoons of olive oil with a mixer

- Put in the fridge for 2 hours (will be served as garnish)

- Chop your onion, fry in a pot for 5 minutes, add your peas, your mint, some butter and your stock and simmer for 10 minutes

- Thinly slice your black pudding and fry in a medium-hot pan

- Dry fry your peanuts in a small pan on the side

- Blend your minted peas into a puree with a mixer, keep hot in a pot

- Fry your scallops after seasoning them into a medium-hot pan (1 minute each side)

- Dress as below with some minted oil and peanuts on top

- Enjoy while still hot!