The glazed ham – a staple for Christmas
Whilst the first Convent Christmas dinner was a little late getting to the table (just after 2pm), diners made no attempt to leave the table until nearly 6pm.
A very traditional fare, but I was pleased with the results, particularly given the small galley kitchen. Perhaps Christmas in July should be on the Convent Calendar for 2014.
Lots of Christmas meat – ham, rolled loin of pork with dried apples, prunes and apricots (crackling worked) and turkey breast filled with cranberries and pistachios
Jamie Oliver’s Christmas gravy was consumed with gusto.
The pudding complete with brandy custard and brandy butter. A pavlova was also available but the raspberry ripple terrine will need to wait for another day.
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