Part 1: Christmas dishes from around the world

CHRISTMAS and following traditions go together like cheese and wine, and while conventional is good, there may be a few who’d like to add something different to the menu this year or change it up altogether.

There are delicious and different meals from every corner of the world, so we asked chefs from Capsicum Culinary Studio, now working overseas, to share their favourite recipes. Here’s what they sent.

Gravadlax

Ingredients

2 x 500g pieces skin-on salmon fillets
75g flaky sea salt
75g castor sugar
1 tsp black peppercorns, crushed
zest of 1 lemon
20g fresh dill, roughly chopped
2 tbsp gin (optional)

For the Dill and Mustard Sauce

20g dill, roughly chopped
4 tbsp Dijon mustard
4 tbsp cider vinegar
4 tbsp honey
4 tbsp sunflower oil
2 tbsp muscovado sugar

Method

Pat the salmon dry with kitchen paper and use a pair of tweezers to remove any bones. Set aside. Tip the salt, sugar, peppercorns, lemon zest and dill into a food processor and blitz until you have a wet mixture. Unroll some clingfilm but keep it attached to the roll. Lay one salmon fillet skin-side down on it, and then pack the mixture over it. Drizzle with gin if using, and place the second fillet flesh-side down on top. Roll the two fillets tightly in cling film.

Place in a shallow baking dish and place a tray on top. Weigh the tray down with full tins or bottles you have in your pantry and place in the fridge for at least 48 hours, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.

To make the sauce, tip all the sauce ingredients into a blender and blitz. To serve, unwrap the fish and brush off the marinade with kitchen paper. Carefully remove the skin, then slice the fish into long, thin slices and serve on a large platter plate with rye bread and the dill-and-mustard sauce.

Pernil

Ingredients

Large bone-in or boneless pork shoulder
¼ cup vegetable oil
12 cloves garlic, minced
¼ cup fresh oregano
1 tbsp dried oregano
2 tbsp Cajun seasoning
1 tbsp paprika
1 tsp kosher salt
½ tsp freshly ground black pepper
Juice of 2 lemons and 1 orange

Method

Using a sharp knife, score the fat on the pork shoulder in a crisscross fashion. Cut deeply once in each direction across the pork, making sure you don’t slice completely through. Make about 20 slits, about 2.5cm deep, all over the meat, then place in a large baking pan.

In a small bowl, whisk together the oil, garlic, fresh and dried oregano, Cajun spice, paprika, salt and pepper. Rub the mixture all over the meat, working it into the slits, then cover with foil and refrigerate overnight.

Bring the pork to room temperature (about 1 hour), and preheat the oven to 150°C. Bake for 3 hours, then remove the foil and bake for another 3 to 4 hours at the same temperature until the pork is fall-apart tender. If you want a crustier exterior, turn the heat to 190°C and bake for another 20 to 30 minutes.

Let the pernil sit for at least 20 minutes, then, using two forks, pull the meat into chunks, sprinkle with the lemon and orange juice, season with additional salt and pepper and serve.

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