Christmas '09

Christmas was a casual affair for The Bookery Cook after a big year and mammoth Christmas last year.

Christmas Eve party we dined on:

Honey-mustard baked ham
Whole baked salmon
Puy lentil & grilled capsicum salad
Rice salad
Reindeer cupcakes 

Christmas Day involved 3 cheese platters (3x cheese platters, not a cheese platter with 3x cheeses – this means cumulatively a LOT of cheese), with Christmas dinner finally at about 8pm that night… mostly leftovers, with the addition of a Gourmet Traveller Rocket, parmesan and olive salad with pancetta crumbs, but we replaced green olives with artichokes (as olive supplies were depleted post-platters).

Rocket, parmesan & olive salad with pancetta crumbs 

(adapted from Gourmet Traveller)

200g green olives (or artichoke hearts)
1 bunch rocket, coarsely chopped
1 lemon, juice only, or to taste
2 tbsp extra-virgin olive oil, or to taste
50g Parmesan cheese, shaved

Pancetta & herb crumbs

100g coarse crustless sourdough breadcrumbs
50g round mild pancetta, finely diced
1½ tsp (loosely packed) thyme leaves, finely chopped
1 lemon, finely grated rind only
1 bunch flat-leaf parsley, finely chopped
1 bunch chives, finely chopped
2 garlic cloves, finely chopped
olive oil, for shallow frying

For pancetta and herb crumbs, combine all ingredients (except oil) in a bowl, season to taste. Heat oil (1cm deep) in a frying pan over medium heat, add crumb mixture and stir occasionally until golden and crisp (3-5 minutes). Strain through a fine metal sieve and set crumbs aside on absorbent paper.

Meanwhile, combine remaining ingredients (except Parmigiano-Reggiano) in a bowl, toss gently to combine. Transfer to a serving platter and scatter with pancetta and herb crumbs and shaved Parmigiano-Reggiano.