Part 1: Christmas dishes from around the world

CHRISTMAS and subsequent traditions go together like cheese and wine, and while conventional is a good thing, some might like to add something different to the menu this year or change it up completely.

There are delicious and different dishes from all corners of the world, so we asked chefs to Capsicum Culinary Studionow working abroad, to share their favorite recipes. Here’s what they sent.

Gravadlax

Ingredients

2 pieces of salmon fillets of 500 g with skin
75 g flaky sea salt
75 g of powdered sugar
1 teaspoon black peppercorns, crushed
the zest of 1 lemon
20 g fresh dill, roughly chopped
2 tablespoons gin (optional)

For the dill and mustard sauce

20 g coarsely chopped dill
4 tablespoons of Dijon mustard
4 tablespoons of cider vinegar
4 tablespoons of honey
4 tablespoons of sunflower oil
2 tablespoons muscovado sugar

Method

Pat the salmon dry with paper towels and use tweezers to remove any bones. Cancel. Place the salt, sugar, peppercorns, lemon zest and dill in a food processor and process until moistened. Unroll cling film but keep it attached to the roll. Place a salmon fillet on top, skin side down, then cover it with the mixture. Drizzle with gin if using and place the second fillet flesh side down on top. Roll both fillets tightly in cling film.

Place in a shallow baking dish and place a baking tray on top. Weigh the tray with any full cans or bottles you have in your pantry and place it in the refrigerator for at least 48 hours, turning the fish every 12 hours or so. The longer you leave it, the more it will heal.

To prepare the sauce, pour all the sauce ingredients into a blender and blend. To serve, unwrap the fish and brush the marinade with paper towels. Carefully remove the skin, then cut the fish into long, thin slices and serve on a large plate with rye bread and the dill and mustard sauce.

Pernil

Ingredients

Large pork shoulder with or without bone
¼ cup vegetable oil
12 cloves of garlic, minced
¼ cup fresh oregano
1 tablespoon dried oregano
2 tablespoons Cajun seasoning
1 tablespoon of paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Juice of 2 lemons and 1 orange

Method

Using a sharp knife, cut the fat on the pork shoulder using crosses. Cut deeply once in each direction across the pork, making sure not to slice all the way through. Make about 20 slits about an inch deep all over the meat, then place it in a large baking dish.

In a small bowl, whisk together the oil, garlic, fresh and dried oregano, Cajun spices, 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 cook for another 3 to 4 hours at the same temperature until the pork is tender. If you want a crispier exterior, reduce the heat to 190°C and cook for another 20 to 30 minutes.

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

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