Preparation
Dear guest,
How lovely that you have chosen our Christmas dinner and are coming to eat with us, nicely at home. Our kitchen team has done their utmost to pamper you. However, as true hospitality pros, we know that a Christmas night out is a combination of different elements. Good company, a candle, a nicely laid table and atmospheric music in the background... We want to do everything we can to give you a wonderful evening ‘out’ right now as well. That is why we have put together a checklist for you 🙂
- Provide your dining table with a lovely tablecloth and decorate your table with the supplied decoration pack.
- Lay your table according to your order. To the left the fork(s) and to the right the knife (or knives). Above your plate, place a small fork or spoon for your dessert. Place a glass for water per person and a wine or beer glass if desired.
- Take your finest tealight holder and put the candle on the table.
- Dim your room light to the ‘ambient lighting’ setting.
- Fill a jug of water with a mint leaf and a lemon wedge and put it on the table
- And last but not least... some background music! If you have Spotify, choose the ‘Kerst Restaurant’ playlist.
So... time for the preparation! As indicated, our kitchen team has already done most of the work for you. Below, our chefs give you a few final preparation and serving tips for each course. We wish you a wonderful evening on behalf of the entire team at Landgoed Kasteel Limbricht and... enjoy!
General: please note that aluminium trays must not be put in the microwave and all stated heating times are approximate guidelines. Always keep an eye on things yourself. If a coloured sticker has been used, these products belong to the same dish.
AMUSE
Macaron filled with a mushroom mousse
Fill one macaron shell with the mousse and then gently place the second shell on top to create a neat macaron. Afterwards, pipe a small dollop of mousse on top and garnish with a sprig for a nice finish.
Brood
Bake the bread for 8 minutes at 180 degrees in a preheated oven.
Venison carpaccio
Build your own carpaccio
- Place the venison carpaccio on a plate and season with salt and pepper
- Then garnish the carpaccio in this order; sweet and sour red cabbage, cranberry, truffle cream, rocket, Parmesan cheese, chestnut mushrooms and pine nuts.
Salmon tartare
Mix the salmon in a bowl with garden herbs, red onion and crème fraîche, and season to taste with salt and pepper. If you have a mould at home, you can shape the salmon tartare into a round form; if you do not have one, cut the tartare into a round shape using a knife. Garnish the salmon tartare with fennel, radish, lime mayonnaise and dill oil.
Beetroot tarte tatin (V)
Place the beetroot tarte tatin onto a plate. Using the piping bag provided, pipe the parsnip cream in small dots on and around the tarte tatin. Garnish the tarte tatin with puffed parsnip (cut into small pieces), goats' cheese, crispy heritage vegetable and walnut.
Optionally, you can reheat the beetroot tarte tatin in the oven at 180 degrees for 4 to 5 minutes, according to your preference.
Bring water to the boil and add salt to the water (five grams of salt per litre). Then cook the ravioli for 6 minutes.
Heat the wild mushroom sauce in the plastic container for 1 minute at 800W in the microwave.
Place the ravioli on a plate and pour the sauce over it. Garnish the dish with the fresh herb oil and the Parmesan crisp.
Main courses
Veal tournedos
Heat the tournedos in the aluminium tray in a preheated oven at 180 degrees.
- For red, heat for 11 minutes.
- For medium, heat for 13 minutes.
- For well-done, heat for 16 minutes.
Serve the roast baby potatoes with the veal tournedos.
Heat the shiitake and black garlic sauce in the plastic container in the microwave for 1 minute at 800W.
Heat the cauliflower cream in the plastic container for 2 minutes at 800W in the microwave
Pan-fried cod with prawns served with a bisque sauce, grilled green asparagus and cauliflower cream.
Heat the cod and prawns with the sauce and the grilled green asparagus in the supplied aluminium tray for 13 minutes at 180 degrees in a preheated oven.
Heat the cauliflower cream in the plastic container for 2 minutes at 800W in the microwave
Heat the game stew in a small saucepan over a low heat, stirring well! Heat the stewed pear and brussels sprouts in the provided aluminium container for 8 minutes at 180 degrees in a preheated oven.
Heat the parsnip mash in the plastic container for 1.5 minutes at 800W in the microwave
Heat the grilled green asparagus in the supplied aluminium tray for 13 minutes at 180 degrees in a preheated oven.
Heat the truffle risotto while stirring with a small splash of water in a saucepan over a low heat. Spoon the truffle risotto onto a plate and garnish with pieces of burrata, grilled green asparagus and walnut.
- Apple compote: serve cold
- Potato gratin: heat the potato gratin in the aluminium tray for 15 minutes in a preheated oven at 180 degrees
- Leek in cream: Heat the leek in the aluminium tray for 10 minutes in a preheated oven at 180 degrees
Pop open the lid, place the dessert in the middle of the table and... enjoy!
Children's menu
Heat the soup in a saucepan over a medium heat and keep stirring it well
Build your own carpaccio with Parmesan cheese, truffle mayonnaise and rocket
Reheat the steak along with the potatoes in the aluminium tray in a preheated oven at 180 degrees for 7 minutes
Heat the salmon together with the baby potatoes in the aluminium tray in a preheated oven at 180 degrees for 7 minutes
Heat the chicken together with the potatoes in the aluminium tray in a preheated oven at 180 degrees for 8 minutes
Decoration
Naturally, a Christmas dinner is a combination of various elements, a very important element of which is decoration. Enclosed you will therefore find a nice table decoration pack to dress the festive table, please follow the list of tips and tricks below;
- Take the decoration out of the bag;
- Spread the greenery over the table;
- Arrange the Christmas decoration nicely amongst the greenery;
- In the dinner box you will find napkins; please fold the napkins in an original way;
- Put the menu card on the table;
- Take your finest tealight holder and put the little candle on the table;