Christmas is one of the most joyful times of the year, which means if you’re like me and let your partner handle all of the stressful stuff like shopping, decorating, and making plans. Usually, my only responsibility in that regard is cooking. That and curating my Christmas Spotify playlist. However, since I’m one of the laziest individuals I know, I’m looking for a way to have an amazing Christmas dinner that I don’t have to work too much for. The only requirements are that it’s quick, easy and it tastes like it was a lot of work. Only this way I can trick my girlfriend into not making me do the more stressful stuff next year. 

Fortunately, the German organization Initiative Lebensmitteldose recently invited us, along with a hand full of food bloggers, to learn about the benefits of canned food. In an exclusive cooking lesson, we prepared an entire three-course-menu (almost) exclusively out of canned food. Luckily for you, here come the recipes:

First course: Chestnut Cream Soup with Prawns and Cinnamon Croutons

Ingredients

300 g Canned Chestnuts
1 Onion
30 g Butter
2 Tbsps. Sugar
50 ml Wine (white)
400 ml Broth
300 ml Cream
50 g Sour Cream
4 cl Amaretto
Salt, Nutmeg, Pepper

4 Prawns

2 Slices Whitebread
Butter, Cinnamon

Preparation

  1. Peel and dice the onion. Caramelize the sugar with the butter in large pot and add the chestnuts. Shortly after, add the onion and leave to cook for a minute. Use wine to deglaze the pan, reduce and add broth.
  2. Simmer for about 20 minutes, then add the cream and sour cream. Continue simmering. Season with Amaretto, salt, pepper and a pinch of nutmeg. Blend until smooth and season to taste.
  3. Dice the prawns and fry them in an oiled pan. Season with salt and pepper.
  4. Dice the bread and fry it in a pan with butter. Season with salt and cinnamon.
  5. Serve everything in little soup cups and garnish with the croutons.

Main Course: Duck Breast with Ginger Bread Sauce, Red Cabbage, and Roasted Dumplings

Ingredients

2 Duck breasts
Rosemary, Orange zest, Oil

1 Tbsp. Honey
1 Shot Balsamic vinegar
200 ml Gravy
2 Tbsps. Ground Ginger Bread

1 Can Red Cabbage

500 g Bread, dry
100 g Bacon, diced
2 small Onions
1 Bunch Herbs
6 Eggs
400 ml Milk
Salt, pepper

Cranberries and red cabbage for decoration

Preparation

1. Crosscut the skin side of the duck breasts. In a bowl mix the oil with rosemary and the zest of one orange. Marinate the duck breasts for about 2 hours.

  1. Preheat the oven to 180 °C. Sear the duck breasts in a hot pan skin side down. Once they’re seared on all sides, transfer into the hot oven and roast for about 40 minutes. Add honey to the same pan, caramelize and deglaze with balsamic vinegar. Add gravy, gingerbread, and cook until creamy.
  2. Dice Bacon and Onions and fry off in a pan. Add the chopped up herbs to the pan. Cut the bread into small chunks and put them in a bowl. Season with salt and nutmeg. Combine with eggs and bacon-onion mix.
  3. Heat milk until it boils, add to the bowl and let it all rest. Combine, take well-rinsed kitchen cloths, fill them with the dumpling mix, pack tight, form a roll, tie it up and cook it in boiling water for about 15 minutes.

Dessert: Ginger Bread Parfait with Spiced Orange and Almond Brittle

Christmas Three Course Menu Canned Food (1)

 

 

 

 

 

 

 

Ingredients

3 Egg yolks
30 g Sugar
100 g Couverture
250 ml Cream
3 Egg whites
1 Pc. Ginger Bread
1 Pinch Ginger Bread Spice

1 Can Oranges (Orange Fillets)
80 g Sugar
100 ml Wine (white)
100 ml Orange juice
10 g Starch
Cinnamon, star anise, clove

1 Orange, juice, and zest
45 g Flour
45 g Butter, melted
45 g Almond, chopped
100 g Sugar

Mint leaf for decoration

Preparation

  1. Combine egg yolks and sugar. Chop couverture and melt it in a steam bath. Add the egg yolks and combine quickly. Cut the gingerbread into cubes and add them alongside the spices in the chocolate mix. Carefully fold in the egg white and the whipped cream.
  2. Lay out cling film in a baking form and fill with the cream. Freeze overnight.
  3. Caramelize sugar in a hot pan, deglaze with white wine and reduce by a bit. Add spices and orange juice and bring to a boil. Add the starch and whisk until thick. Add the orange fillets and leave to cool.
  4. Combine the orange, butter, flour, and almonds to a smooth batter. Use spoons to form the batter into small balls and place them on a baking tray. Bake in an oven preheated to 180 °C for about 10 minutes or until golden.

Merry Christmas and enjoy!

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