House of Lords
BOIDR eats at home: Christmas box House of Lords
Over the next few weeks, BOIDR will be highlighting some special deliveries. This time: the Christmas box from House of Lords.
DATE
10 December 2020
TEXT
Annerieke Simeone
IMAGE
BOIDR
House of Lords
BOIDR eats at home: Christmas box House of Lords
Over the next few weeks, BOIDR will be highlighting some special deliveries. This time: the Christmas box from House of Lords.
Mo you look, says my mother pointing at the big, black box with gold and silver speckles. "What a package!" It has to be, it contains, if all goes well, a four-course Christmas menu from the exclusive caterer House of Lords. Boy, how full it is. We take out the piping bags and trays with coloured stickers on them. Aha, the yellow ones are for dessert. Check!
Polder lobster
Rouleau of polder lobster, Dutch shrimps and roasted onion crumble.
'A wonderful Christmas at home', the menu reads, with the menu on the back. "We are about to start with the rouleau of polder lobster and roasted onion crumble," I tell my mother, who raises her eyebrows slightly.
"Will do," I say. Let's see. All the trays with a green sticker I stack. Look, the rouleau is already prepared. The only thing left to do is dress it.
A piece of cake, because House of Lords has a detailed description and accompanying step-by-step plan with pictures. So, just a few more Dutch shrimps around it and a sprinkle of cocktail sauce on the cucumber rounds. "And?", I ask my mother. "Mmmm."
Winter truffle oil
Puffed celeriac soup.
The side dish is actually even simpler: you cut open the puffed celeriac soup that comes in a large piping bag and put it in the pan.
When the soup is warm in the bowl, top with the crispy shiitakes. Some more winter truffle oil on top and voila. Your guests - whom you don't necessarily have to inform about this package, of course - will be amazed at how quickly you have whipped up this course.
House of Lords
OK, the main course at House of Lords does require you to pull out a bit more. Literally, because the venison steak, parsnip cream and red wine sauce go into separate pans. We then slide the Opperdoezer gratin into the oven with the red cabbage, grilled king boletes and bimi.
Deer steak with red wine sauce, parsnip cream, Opperdoezer gratin, red cabbage, grilled king boletus and bimi.
Well, this is actually not that difficult. We look at the pictures. We slice the meat and the rest goes around it like a crescent. Gravy on top
Next on the table is a beautiful, winter game dish. Not for small eaters, by the way. No need to worry that you will soon leave the table feeling empty.
This is probably the dish you will really make your guests fall over backwards with, because man man, how beautiful this looks.
Pear cremeux with dark chocolate mousse, pine syrup, poached pear, cinnamon cream and a crumble.
Pear cremeux
Finally, dessert is a pear cremeux with dark chocolate mousse, pine syrup, poached pear, cinnamon cream and a crumble. This is probably the dish that will really make your guests fall backwards, because man man, how beautiful this looks.
Everything has already been prepared. In the pear, for instance, a hole has already been drilled. That is where you inject the cinnamon cream. Then put the pear in the crumble, place the pear cremeux next to it and pipe the mousse as tufts on the plate. What really finishes this dish are the gold and silver speckles with a golden starlet made of puff pastry. Christmas has never been so easy, and delicious!
Christmas dinner box, House of Lords, €49.50. More information: www.houseoflords.nl/boxen
PS House of Lords also has a vegetarian menu and a children's menu.
text Annerieke Simeone image BOIDR
Mo you look, says my mother pointing at the big, black box with gold and silver speckles. "What a package!" It has to be, it contains, if all goes well, a four-course Christmas menu from the exclusive caterer House of Lords. Boy, how full it is. We take out the piping bags and trays with coloured stickers on them. Aha, the yellow ones are for dessert. Check!
Polder lobster
Rouleau of polder lobster, Dutch shrimps and roasted onion crumble.
'A wonderful Christmas at home', the menu reads, with the menu on the back. "We are about to start with the rouleau of polder lobster and roasted onion crumble," I tell my mother, who raises her eyebrows slightly.
"Will do," I say. Let's see. All the trays with a green sticker I stack. Look, the rouleau is already prepared. The only thing left to do is dress it.
A piece of cake, because House of Lords has a detailed description and accompanying step-by-step plan with pictures. So, just a few more Dutch shrimps around it and a sprinkle of cocktail sauce on the cucumber rounds. "And?", I ask my mother. "Mmmm."
Winter truffle oil
Puffed celeriac soup.
The side dish is actually even simpler: you cut open the puffed celeriac soup that comes in a large piping bag and put it in the pan.
When the soup is warm in the bowl, top with the crispy shiitakes. Some more winter truffle oil on top and voila. Your guests - whom you don't necessarily have to inform about this package, of course - will be amazed at how quickly you have whipped up this course.
House of Lords
OK, the main course at House of Lords does require you to pull out a bit more. Literally, because the venison steak, parsnip cream and red wine sauce go into separate pans. We then slide the Opperdoezer gratin into the oven with the red cabbage, grilled king boletes and bimi.
Deer steak with red wine sauce, parsnip cream, Opperdoezer gratin, red cabbage, grilled king boletus and bimi.
Well, this is actually not that difficult. We look at the pictures. We slice the meat and the rest goes around it like a crescent. Gravy on top
Next on the table is a beautiful, winter game dish. Not for small eaters, by the way. No need to worry that you will soon leave the table feeling empty.
This is probably the dish you will really make your guests fall over backwards with, because man man, how beautiful this looks.
Pear cremeux with dark chocolate mousse, pine syrup, poached pear, cinnamon cream and a crumble.
Pear cremeux
Finally, dessert is a pear cremeux with dark chocolate mousse, pine syrup, poached pear, cinnamon cream and a crumble. This is probably the dish that will really make your guests fall backwards, because man man, how beautiful this looks.
Everything has already been prepared. In the pear, for instance, a hole has already been drilled. That is where you inject the cinnamon cream. Then put the pear in the crumble, place the pear cremeux next to it and pipe the mousse as tufts on the plate. What really finishes this dish are the gold and silver speckles with a golden starlet made of puff pastry. Christmas has never been so easy, and delicious!
Christmas dinner box, House of Lords, €49.50. More information: www.houseoflords.nl/boxen
PS House of Lords also has a vegetarian menu and a children's menu.
