Geoff Scott's 3-course Christmas menu

Trying to keep the Christmas Day lunch or dinner as smooth (and as calm) as possible is always my main goal although, to be perfectly honest, I don’t always achieve it.

The answer, of course, lies in good planning and organisation. Having a menu that can be prepared mainly in advance is the first step, followed by a clear idea of how you want things to unfold on the day.

These are tastes and flavours that celebrate the day and the season, a special occasion with family and friends.

Caramelised scallops with citrus and crispy shallot

Here’s hoping this year will bring a nice hot day to enjoy beautifully fresh scallops caramelised on the barbecue. The citrus and shallots will be prepared on the 24th, ready to go.

Serves 6

1 grapefruit
2 oranges
2 lemons
2 limes
1 shallot, finely sliced into rings
1 cup vegetable oil
24 scallops
2 Tbsp clarified butter (ghee)
½ small red onion, finely sliced
⅓ cup basil leaves
Extra virgin olive oil, to finish

1. Use a sharp knife to cut the skin and pith from the citrus. Carefully cut the segments of flesh from between the membranes.
2. Separate the shallot into individual rings and place in a small saucepan with vegetable oil. Slowly bring to the boil and simmer until lightly golden. Remove from oil with a slotted spoon and drain on paper towels. Season lightly with salt.
3. Heat a large frying pan or barbecue char-grill until hot. Season scallops with salt then cook with clarified butter in small batches until scallops are golden and caramelised on both sides.
4. Arrange citrus segments, red onion and basil leaves on plates. Add the hot scallops, sprinkle over the crispy shallots, drizzle with extra virgin olive oil and finish with freshly ground pepper to taste.

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Turkey, pancetta and sour cherries

There is a nothing like roast turkey and stuffing. Using just the breast makes cooking and carving a lot less fussy. One way to ensure you have a moist, succulent turkey breast is to put it in a brine overnight. To do this, boil one litre of water, add 100g each of sugar and salt, stir to dissolve then add one sliced garlic clove, 1 tsp white peppercorns, 2 sprigs of thyme and the zest and juice of a lemon. Cool completely. Pour over the turkey and keep in the fridge.

Serves 6

1 cup sour cherries (dried)
2 Tbsp olive oil
2 Tbsp finely diced shallots
1 tsp finely grated garlic
1 Tbsp chopped parsley
1 Tbsp chopped sage
4 Tbsp ground almonds
3 cups picked and washed spinach leaves
1 kg skinless turkey breast
12 slices pancetta
400g asparagus

1. Boil 2 cups of water and pour over cherries to rehydrate them. When cool, strain off liquid and roughly chop.
2. Heat oil and gently fry shallots, without colouring, for 4 minutes, add garlic then remove from heat. Addcherries, parsley, sage and almonds and mix well.Season with salt and pepper.
3. Plunge spinach into boiling salted water for 20 seconds then refresh in iced water. Drain well and squeeze excess water out.
4. Remove turkey from brine (if using), pat dry. Slice in half horizontally, flip top half over and turn 180 degrees so that a neat rectangle is formed. Ensure halves slightly overlap so there are no gaps.
5. Lay spinach down the centre of the turkey to form a line, spoon the sour cherry stuffing next to the spinach. Carefully roll the turkey breast over to seal the stuffing.
6. Wrap slices of pancetta around the turkey then secure by tying with cotton string approx every 2cm. This can all be done the day before.
7. To cook the turkey, heat the oven to 180C. Place turkey on a wire rack in a roasting tray. Brush with oil and cook for 35-45 minutes. It should feel firm and when pierced with a skewer or small knife the centre should be hot.
8. Allow to rest for 10 minutes before carefully removing the string and slicing.
9. Make a simple gravy by sprinkling the roasting pan with a little flour then whisking in boiling water or vegetable stock to reach a nice sauce consistency.
10. Cook asparagus in boiling salted water for 2 minutes oruntil just tender, drain and season with salt and a drizzle of olive oil.

Cook's tip

To maintain a nice shape lay the turkey breasts out on a piece of plastic wrap to roll. Once rolled, freeze for 30 minutes to help keep a nice shape then carefully peel plastic wrap off and then layer pancetta over and around and tie with string.

Mini jacket potatoes, whipped goat’s cheese

12 small gourmet potatoes
2 cups rock salt
100g soft goat's cheese
100ml cream
¼ tsp finely grated garlic
2 tsp finely sliced parsley

1. Wash potatoes then roast on a bed of rock salt at 180C for 30 minutes.
2. Slowly stir cream into goat's cheese until smooth, add garlic and season with salt and white pepper.
3. Allow potatoes to cool slightly, cut a cross in the top then squeeze the potato open. Pipe whipped goat's cheese on top and garnish with parsley.

Watermelon, radish and bocconcini

3 cups watermelon, cut into batons
6 small radish, cut into batons
150g bocconcini, torn apart
5 mint sprigs
1 Tbsp lime juice

In a salad bowl arrange watermelon, radish, bocconcini and mint. Dress with lime juice and season with salt and pepper.

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Christmas bombe and strawberry martini

You can’t celebrate Christmas, certainly not in our household, without fruit mince pies and strawberries making some sort of appearance. This is my Christmas take on a bombe alaska finished off with an indulgent strawberry martini sauce.

Serves 6

3 cups vanilla icecream
4 Christmas mince pies, roughly chopped
6 small discs cut out from sponge or any type of cake
4 egg whites
1 cup caster sugar
1 Tbsp sifted cornflour
1 tsp malt vinegar
1 chip strawberries
2 Tbsp gin
2 tsp dry vermouth

1. Mix icecream and mince pies together then fill into 6 small coffee cups and freeze.
2. When completely set hard, loosen with a small knife then tip out on to sponge disc bases. Store on baking paper in the freezer.
3. Whisk egg whites in an electric mixer on high speed until stiff peaks form, then gradually add in the sugar, whisking continuously until stiff and shiny (4-5 minutes). Fold in cornflour and vinegar.
4. Cover each bombe with the meringue, using a small knife or the back of a teaspoon and return to the freezer.
5. Cut strawberries into small even dice — you will need about ⅔ of a cup. Place the remaining strawberry trimmings into a saucepan with an additional ⅔ cup of sugar and ⅔ cup of water. Bring to the boil and simmer for 5 minutes, remove from heat and allow to cool. Strain through a fine sieve. Keep a little strawberry sauce alcohol-free on the side for those who don't like alcohol and mix the gin and vermouth in to the rest.
6. Arrange diced strawberries in a circle on each plate.
7. Place a bombe in the centre then toast all over with a kitchen blowtorch. Pour strawberry martini sauce all around.

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