This Christmas menu was such a hit last year we decided to run it again. The cocktail ice blocks were a huge success in the spa – You must make them this Christmas you are sure to impress your guests.

Up to 1 week ahead :

• Prepare the mango and passionfruit champagne to the end of step 2.
• Make the profiteroles to the end of step 1.

Up to 2 days ahead:

• Chill the champagne for the mango and passionfruit champagne.
• Make the tomato, olive and caper salsa to the end of step 2.
• Make the aioli (step 1) for the potato, chorizo and sweet onion tortilla.
• Make the cashew sauce (Step 1-3) for the oregano lamb.
• Make the vanilla bean custard (step 2-3) for the mini raspberry profiteroles.

Up to 1 day ahead:

• Continue with step 3 for the tomato, olive and caper salsa.
• Carry out steps 2-6 for the potato, chorizo and sweet onion tortilla.

Up to 4 hours ahead.:

Continue with the oregano lamb with cashew sauce to the end of step 4.

30 minutes before serving dessert. Continue with mini profiteroles from step 4.

Twas the night before Christmas and all through the house, people where eating, much more than a mouse. It’s Christmas eve at your place and the party has started. Keep the food fun, easy and festive with make-ahead platters for up to 12!

Drink

Mango and Passionfruit Champagne – ( be sure to visit us Christmas eve as we will be serving this one at Le Bea – sorry, only one per person!)

Equipment

• You will need 4 ice-cube trays for this recipe.

Ingredients

• 3 large mangoes (about 1.2kg)
• 375ml (1 1/2 cups) passionfruit pulp (about 18 passionfruit)
• 7 750ml bottles good-quality Champagne, chilled

Step 1

Cut the cheeks from the mangoes close to the stone. Use a large metal spoon to scoop out the flesh, place in the bowl of a food processor and process until smooth.

Step 2

Combine mango puree and passionfruit pulp in a bowl and stir until well combined. Pour into 4 ice cube trays and freeze for 6 hours or overnight until set.

Step 3

To serve, place an ice cube in each serving glass and stand at room temperature for 5 minutes or until ice cube begins to melt. Pour over chilled Champagne. Serve immediately.

Finger food

Tomato, olive and caper salsa with baguette toast

Ingredients

• 80g (1/2 cup) pine nuts
• 4 ripe medium (about 720g) tomatoes, deseeded, finely diced
• 200g pitted kalamata olives, finely diced
• 200g stuffed green olives, finely diced
• 1 150g jar capers, drained, chopped
• 1/2 cup loosely packed roughly chopped fresh continental parsley
• 1 small fresh red birdseye chilli,deseeded, finely chopped
• Salt & freshly ground black pepper

baguette toast

• 3 x 16cm baguettes (French sticks)
• 2 tbs extra virgin olive oil
• Freshly ground black pepper

Step 1

Preheat oven to 160°C. Place pine nuts in a non-stick frying pan over medium heat and cook, stirring, for 4 minutes or until golden. Set aside until required.

Step 2

To make baguette toast, cut the ends from baguettes and discard. Cut each baguette into 5mm-thick slices. Brush both sides of slices lightly with the oil and season with pepper. Place half the slices, in a single layer, on 2 baking trays. Bake in preheated oven, swapping the trays halfway through cooking, for 18 minutes. Transfer to a wire rack to cool completely. Repeat with remaining baguette slices.

Step 3

the tomatoes, kalamata and green olives, capers, parsley and chilli in a large bowl and stir until well combined. Taste and season with salt and pepper. Cover with plastic wrap and place in the fridge for 3 hours to chill.

Step 4

To serve, add the toasted pine nuts to the tomato salsa and stir until well combined. Spoon onto baguette toasts and serve immediately.

Potato, Corizo and sweet onion tortilla with aioli

Ingredients

• 80ml (1/3 cup) olive oil
• 1.5kg desiree potatoes, washed, peeled, cut into 2.5cm pieces
• 3 (about 375g) chorizo sausages, quartered lengthways, cut into 1cm pieces
• 3 brown onions, halved, thinly sliced
• 1 tbs caster sugar
• Olive oil, extra, to grease
• 8 eggs, at room temperature, lightly whisked aioli
• 2 egg yolks
• 3 garlic cloves, crushed
• 125ml (1/2 cup) olive oil
• 1 tsp hot water
• Salt & freshly ground black pepper

Step 1

To make the aioli, place the egg yolks and garlic in the bowl of a food processor or blender and process until combined. With the motor running, gradually add the oil in a thin, steady stream until the mixture is thick and pale. Add the hot water and process until combined. Taste and season with salt and pepper. Transfer to an airtight container and place in the fridge until required.

Step 2

Heat 2 tbs of the oil in a deep frying pan over high heat. Add half the potatoes and cook, stirring occasionally, for 8 minutes or until golden and almost cooked through. Use a slotted spoon to transfer the potatoes to a large bowl. Repeat with the remaining oil and potatoes.

Step 3

Add the chorizo to the same pan and cook, stirring, for 3-4 minutes or until golden and crisp. Use a slotted spoon to transfer to the bowl with the potatoes.

Step 4

Reduce heat to medium-low. Add onions and sugar, and cook, stirring, for 15 minutes or until lightly caramelised. Add to the bowl with potatoes and set aside for 15 minutes to cool slightly.

Step 5

Preheat oven to 180°C. Brush a 6cm-deep 22.5 x 28.5cm (base measurement) roasting pan with the extra oil to lightly grease. Line the base with non-stick baking paper.

Step 6

Add the eggs to potato mixture and stir until well combined. Season with salt and pepper. Spoon the mixture into the prepared pan and bake, uncovered, in preheated oven for 35- 40 minutes or until just set and a skewer inserted in the centre comes out clean. Remove from oven and set aside in the pan for 1 hour to cool.

Step 7

To serve, use a sharp knife to cut the tortilla evenly into 36 squares. Place on a large serving platter. Top each square with a teaspoon of aioli. Serve immediately