Fashion & lifestyle blog

Christmas recipes sure to please

By marketingindooroopilly / December 12, 2016 / 0 comments / 0

Christmas is the time to bring friends and family together to enjoy quality food, drinks and laughter. With the countdown for Christmas almost hitting single digits, we share our favourite recipes for a delicious festive spread, using fresh ingredients from Gourmet Fresh.

With fresh mocktails without the sugar hit, tasty meatballs, light salads with ancient grains, a crowd pleasing glazed ham, modern ceviche dish, classic trifle and a great Boxing Day leftovers recipe, we are salivating over these Christmas crowd pleasers.

Lorna Jane’s Move Nourish Believe Christmas Mocktails Pina Colada
02

Ingredients:

2 frozen organic ripe bananas

1 cup fresh pineapple chunks

1 cup no sugar added organic pineapple juice

½ can organic coconut milk (full fat or light) frozen into cubes

Coconut flakes for garnish

Fresh pineapple wedges for garnish

Method:

  1. Add all of the ingredients except the coconut flakes and pineapple wedges to your blender.
  2. Blend until smooth and creamy.
  3. Pour into glass & top it with coconut flakes and garnish with a fresh pineapple wedge.

Iced Green Tea Mojito
03

Ingredients:

1 tbsp fresh lime juice

Large spearmint leaves, plus more for garnish

Baby arugula leaves

2 tsp natural sweetener (optional: try maple syrup or stevia)

½ cup brewed green tea, chilled

Method:

  1. Muddle the lime juice, mint, arugula and sweetener together in a tall mason jar until the leaves bruise lightly and the flavours release.
  2. Add ice until glass in about ¾ full and then pour in green tea. Stir well and garnish with mint.

Watermelon Mint Refresher
04

Ingredients:

4 cups watermelon, cut in chunks, seeds removed

2 tablespoons lime juice

Rock salt to taste 600ml sparkling water

Mint leaves to garnish

Crushed ice

Method:

  • Blend all ingredients and serve cold. Add mint leaves to garnish.

Aromatic Lamb Meatballs
05

Ingredients:

450g ground lamb mince

1/4 cup finely chopped scallion

1/2 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground allspice

1 teaspoon salt

3 tablespoons semolina

1 Egg

Vegetable oil for frying

Method:

  1. Put the lamb into a bowl and add the scallions. Sprinkle over the spices, salt, and semolina, and then beat the egg adding to the bowl. Work everything together thoroughly with your hands, and then cover with plastic wrap and leave in the refrigerator for half an hour.
  2. Line a baking sheet with plastic wrap and scoop out a scant teaspoon of the mixture. Roll in your hands to form the meatball and place on the lined baking sheet. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs.
  3. When you are ready to cook the meatballs, heat about 1.25cm of oil in a frying pan. Line another baking sheet with kitchen towel, and when the oil is hot, fry the meatballs in batches without overcrowding the pan. Cook them for about a minute a side, or until golden brown all over.

Cypriot grain salad
06

Ingredients:

1 bunch coriander, chopped

1/2 bunch parsley, chopped

1/2 red onion, finely diced

1 cup freekah (or cracked wheat or quinoa)

1/2 cup Puy lentils

2 tbsp toasted pumpkin seeds

2 tbsp toasted slivered almonds

2 tbsp toasted pine nuts

2 tbsp baby capers

1/2 cup currants

Juice of 1 lemon

3 tbsp extra virgin olive

Sea salt to taste

1 pomegranate, deseeded, to serve

Dressing

1 cup thick Greek yoghurt

1 tsp cumin seeds, toasted and ground

1 tbsp honey

Method:

  1. Blanch freekah and lentils separately in boiling water until both just cooked. Drain well and allow to cool.
  2. Mix the yoghurt, ground cumin and honey until combined.
  3. In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.
  4. Place into serving dish and top with cumin yoghurt and pomegranate seeds.

Maple, honey and spice-basted ham with glazed pears
07

Ingredients:

6-7 whole leg ham on the bone

½ firmly packed cup (110g) brown sugar

1/3 cup (80ml) maple syrup

1/3 cup (80ml) honey

1 tablespoon Dijon mustard

¼ cup chervil sprigs, to garnish (optional)

Glazed pears

1 lemon

5 firm pears (such as beurre bosc)

¼ cup (55g) brown sugar

¼ cup (60ml) maple syrup

3 cinnamon quills

1 teaspoon vanilla extract

1 cup (150g) frozen cranberries

Method:

  1. Preheat oven to 180°C. Remove skin from ham, leaving fat on. Score fat in a diamond pattern. Place ham on a rack in a baking pan and fill with 5cm water. Set aside.
  2. Warm sugar, syrup, honey and mustard in a pan over medium-high heat, stirring until combined. Brush glaze over ham, then bake for 45 minutes, basting every 15 minutes, until golden and caramelised.
  3. Meanwhile, for pears, remove rind from lemon in long strips, then halve lemon. Peel and quarter pears, then rub with lemon. Place in a pan with lemon rind, sugar, syrup, cinnamon, vanilla and enough water to cover. Bring to the boil, then reduce heat to medium-low and simmer for 10 minutes or until pears are tender. Remove pears with a slotted spoon, increase heat to medium-high and simmer for 8-10 minutes until sauce is syrupy. Add cranberries for the final 5 minutes of cooking. Remove from heat and return pears to pan. Cool.
  4. Thinly slice ham, then serve with pears and berries, drizzled with some of the syrup and garnished with chervil, if using.

Ceviche of Australian Seafood with Rocoto
08

Ingredients:

1 sweet potato, cut into 1cm-thick rounds

30 gm caster sugar

1 star anise

½ cinnamon quill

100 ml lime juice, plus extra to taste

70 ml fish stock

50 gm white-fleshed fish trimmings

5 cm piece celery stalk

10 gm (2cm piece) ginger, coarsely chopped

1 garlic clove

1 small Spanish onion, thinly sliced

2 coriander sprigs, plus 1 cup coriander

½ small green chilli

½ small birdseye chilli, seeds removed, finely chopped

50 gm rocoto chilli, seeds removed, blanched, processed to a fine purée and passed through a sieve

3 medium uncooked Crystal Bay prawns

3 freshly shucked Sydney rock oysters

5 lightly cooked South Australian farmed mussels, cleaned

70 gm yellowfin bream fillet

20 gm Tasmanian sea urchin roe

30 gm cancha

Method:

  1. Place sweet potato in a saucepan with sugar, star anise, cinnamon and 1 litre water, bring to a simmer over medium heat and cook until tender (5-10 minutes). Drain and set aside.
  2. Blend lime juice, stock, fish trimmings, celery, ginger, garlic, 20gm onion and 1 tsp fine sea salt in a blender until smooth.
  3. Add coriander sprigs and green chilli and blend until finely chopped.
  4. Pass through a fine sieve and refrigerate until chilled (20-30 minutes).
  5. Combine Crystal Bay prawns, freshly shucked Sydney rock oysters, South Australian farmed mussels and the yellowfin bream fillet with a pinch of salt in a chilled bowl and stir well. Add lime juice mixture and adding rocoto purée to the seafood, then squeeze in extra lime juice to taste and toss to combine.
  6. Meanwhile, soak remaining onion in iced water (5 minutes).
  7. Drain onion, add to ceviche with remaining coriander and birdseye chilli, toss to combine, adjust seasoning to taste, then serve in a bowl with all the juices, with the sweet potato on the side.
  8. Just before serving, top with sea urchin roe and sprinkle with cancha.

Christmas Trifle
09

Ingredients:

1 ½ cup (375g) Mascarpone

2/3 cup (160ml) single pouring cream

2 tbsp brown sugar

18 store-bought sponge finger biscuits

1 cup (250ml) dessert wine

250g strawberries, trimmed and sliced

300g fresh raspberries

1 cup (250ml) single pouring cream

1 tbsp icing sugar, sifted

Method:

  1. Place the mascarpone, cream and sugar in a bowl and whisk until soft peaks form. Set aside.
  2. Lightly grease and line a 7cm x 32cm tin with non-stick baking paper with enough paper to hang over the sides.
  3. Dip 6 sponge fingers in wine and place in the base of the tin.
  4. Top with half the strawberries and half the raspberries.
  5. Spread with half the mascarpone mixture. Dip another 6 sponge fingers in wine, place on top of the mascarpone and top with remaining berries. Top with remaining mascarpone mixture. Dip the remaining sponge fingers in wine and place on top of the mascarpone.
  6. Cover with plastic wrap, place on a baking tray and weigh down with cans of food.
  7. Refrigerate for 8 hours or overnight. Turn out onto a serving plate.
  8. Place the extra cream and sugar in a bowl and whisk until soft peaks form. Spoon over the trifle to serve. Serves 8.

Boxing Day Bubble & Squeak
10

Ingredients:

Olive oil

800g leftover cooked veg– about half potatoes, then brussels sprouts, carrots, turnips – whatever!

4 ripe tomatoes

4 large field mushrooms

8 rashers of higher-welfare smoked streaky bacon

4 higher-welfare chipolatas

4 large free-range eggs

Method:

  1. Preheat the grill to high. Heat 1 tablespoon of oil in a non-stick ovenproof frying pan over a medium heat, add the leftover veg and start mashing them together. Cook for 15 to 20 minutes, and keep mashing them over the course of the cooking time so they break down and get nice and crisp on the bottom.
  2. Meanwhile, halve the tomatoes, trim the mushrooms and trim most of the fat from the bacon.
  3. Put the chipolatas and tomatoes on a tray, drizzle lightly with oil, and place under the grill for 4 minutes. Turn the chipolatas over, add the mushrooms to the tray, face up, drizzle with a little oil and season with sea salt and black pepper.
  4. Lay the bacon in and around everything and pop the tray back under the grill for another 7 to 8 minutes, or until the chipolatas are cooked through.
  5. When the tray of extras is just about perfect, turn the oven to 180 °c and pop them down at the bottom of the oven to keep warm.
  6. Give the bubble and squeak one final pat down and use the back of a spoon to make four dents, evenly spaced around the pan. Crack in the eggs – it looks fantastic, isn’t predictable and saves on washing up! Season with a tiny bit of salt and pepper and put in the oven for about 8 minutes, or until the eggs are cooked to your liking.
  7. To serve, pop the tray of bubble and eggs in the middle of the table with the tray of extras on the side.

Ingredients Sourcing Guide

Watermelon, bananas, pineapple, pomegranate, rasberries, strawberries, tomatoes, mushrooms, scallions, lemons, limes, pears, coriander, parsley, sweet potato, celery, green chilli, birdseye chilli, rocoto chilli, red onion, ginger, garlic clove, mint leaves, argula leaves, spearment leaves, chervil sprigs from Indooroopilly Fruit.

Whole leg ham on the bone, lamb mince, higher-welfare smoked streaky bacon, higher-welfare chipolatas from Burnett Meat Co.

Dessert wine, from Liquorland.

Green tea leaves from T2.

Crystal Bay prawns, freshly shucked Sydney rock oysters, farmed mussels, yellowfin bream fillet, Tasmanian sea urchin roe, white-fleshed fish trimmings from Fish Depot.

Coconut milk, coconut flakes, organic pineapple juice, semolina, freekah, puy lentils, fish stock, pumpkin seeds, sponge finger biscuits, slivered almonds, pine nuts, baby capers, cancha, currants, frozen cranberries, from Coles.

Free range eggs, mascarpone, single pouring cream, vegetable oil, olive oil, brown sugar, maple syrup, Dijon mustard, greek yoghurt, vanilla extract, brown sugar, caster sugar, icing sugar, star anise, cinnamon, cinnamon quils, cumin, cumin seeds, honey, allspice, salt, sparkling water, natural sweetner, rock salt, from Woolworths.

Mocktail recipes by Lorna Jane’s Move Nourish Believe team,

Aromatic Lamb Meatballs recipe by Nigella Lawson’s cookbook FEAST,

Cypriot grain salad by Hellenic Republic,

Maple, honey and spice-basted ham with glazed pears recipe by Valli Little for delicious,

Ceviche of Australian Seafood with Rocoto by Diego Munoz for Gourmet Traveller,

Boxing Day Bubble & squeak by Jamie Oliver.

Feature image from Pinterest

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