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What's Cooking | Christmas Menu

A Christmas Menu

by Clodagh  McKenna

Author- Clodagh McKenna

This month Clodagh serves up a festive feast with a twist: salmon terrine and mouth-wateringly delicious trifle for the perfect boxing day lunch. We also pay homage to the ultimate Christmas hero, the roast potato with a fail safe recipe you’ll love.

Salmon Terrine

Serve with some watercress & homemade brown bread


500g cream cheese, softened
80ml double cream
Zest of 1 lemon
2 tablespoons of lemon juice
3 tablespoons of fresh dill, finely chopped
2 tablespoons of capers, drained
600g sliced smoked salmon, sliced
Sea salt and freshly ground black pepper

Serves 6


1. Make the dill and lemon cream. Place the cream cheese, cream, lemon zest, lemon juice, dill and capers in a food processor, season it with salt and pepper and blitz to combine.
2. Grease an 8cm x 10cm x 20cm loaf tin. Line the base and sides of the tin with cling film, allowing a 5 cm overhang on the long sides.
3. Trim any brown edges from the salmon. Cover the base of the tin with 1 layer of smoked salmon. Using a spatula, spread 1/3 of the cream cheese mixture over the salmon. Repeat until the cream cheese mixture is used, finishing with a salmon layer Fold the cling film over the top, press down gently and refrigerate overnight.
4. Before serving, turn the terrine out. Remove the cling film and trim the ends. Serve with watercress and some homemade brown bread.


Add the berries and top with whipped cream


500g bag frozen mixed berries
70g golden caster sugar
50ml crème de cassis
200g Madeira cake, sliced
250ml mascarpone cheese
1 tbsp vanilla extract
500ml tub custard
300ml double cream, softly whipped

Serves 8


1. Place the berries and sugar in a saucepan over a low heat and simmer for 2 minutes. Stir in the crème cassis and set aside to cool.
2. Place a layer of Madeira cake at the bottom of a large trifle bowl, and spoon 2/3 of the berry mix on top.
3. In a mixing bowl whisk together the mascarpone, vanilla extract and custard until smooth; take care that it does not get too runny. Spoon the custard mixture on top of the cake and berries and top with the whipped cream.
4. Chill for a couple of hours in a fridge. Just before serving pour the remaining berries on top.



Every year when I cook the Christmas dinner I always try and perfect my roast potatoes and I sit at the table watching my family’s reactions after their first bight.

Maris Pipers or King Edwards make the best roast potatoes, as they provide a fluffy inside to the crispy skin, and to get that perfectly crispy skin there is nothing that beats goose fat.

Roast potatoe

Get perfectly crispy skin by using goose fat


1.8kg potatoes, peeled
3 tablespoons goose fat
3 tablespoons chopped rosemary leaves
Sea salt and freshly ground black pepper

Serves 8


1. Preheat the oven to 200 Degrees/Gas 6.
2. Cut the potatoes in half or in quarters if they are very big: they should all be similar in size. Put them into a saucepan of cold salted water, bring to the boil and cook for eight minutes. Drain.
3. Place the goose fat in a roasting tin over a hot hob.
4. When the goose fat is hot, stir in the rosemary leaves. Add the potatoes and season with salt and pepper. Toss the potatoes in the fat and cook in the oven for 30 minutes.

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