It's been a long standing tradition with my girlfriends to cook a home made Christmas dinner, exchange Secret Santa gifts and play charades. And this year wasn't going to be any different...
We started this tradition in high school, we were terrible at cooking and bought pre made things. Oh how times have changed, and it's pretty priceless to see how we have evolved to the domesticated housewife material we are now.
We started this tradition in high school, we were terrible at cooking and bought pre made things. Oh how times have changed, and it's pretty priceless to see how we have evolved to the domesticated housewife material we are now.
Peaches ready to be grilled
Bruschetta w feta, prosciutto, grilled peaches, rocket and balsamic reduction
Bruchetta w feta/goats cheese, prosciutto, grilled peaches and basil, mint & olive dressing
Special vodka punch
Potato Gratin - look at that cheese!
Salmon mushroom pasta bake
Pan grilled chicken breast w cranberry & orange sauce
Chocolate fountain!
I was in charge of mains and sides this year and made the chicken and potato gratin. Both turned out deliciously if I do say so myself. It was a magical night full of love and laughter (and presents), and it is moments like these that I realise how truly blessed I am for the people I have in my life.
Pan grilled chicken breast w cranberry & orange sauce
*note you could also barbecue it which will be much quicker to cook*
*note you could also barbecue it which will be much quicker to cook*
Serves 8
zest of 1 lemon
1/4 cup lemon juice
1/4 cup light olive oil
2 tbsp water
2 garlic cloves crushed
1 tbsp rosemary, finely chopped, plus extra sprigs to serve
1/2 tsp sea salt flakes (I used Himalayan Pink Rock salt as a substitute)
1/2 tsp cracked black peppercorns
1/2 tsp cracked black peppercorns
8x 125g fresh chicken breasts
275g cranberry sauce
2 oranges, peeled, white pith removed
*optional* 30g pistachio kernels, toasted and chopped, to serve
1. Combine lemon zest and juice, oil, water, garlic, rosemary, salt and pepper in a glass bowl or seal-able plastic bag. Add chicken and turn to coat. Cover and chill for min 30 mins.
2. Meanwhile, holding each orange over a bowl, cut either side of the membrane to release segments and reserve. Squeeze remaining juice into bowl. Stir cranberry sauce and orange juice in a saucepan over low heat for 3 mins or until combined. Add reserved segments and heat for 1 min or until warmed.
3. Heat pan or skillet on medium heat and spray with olive oil. Grill chicken breasts for 6 mins each side turning once. Try not to cut the chicken to see whether it is cooked or not or it will dry out.
4. Transfer cooked chicken breast on serving pan, serve with rosemary springs and cranberry & orange sauce.
4. Transfer cooked chicken breast on serving pan, serve with rosemary springs and cranberry & orange sauce.
Cheesy potato gratin
2 3/4 cups thickened cream
3/4 cup full cream milk
1 1/2 tbsp fresh thyme (I used dried)
2 cloves garlic, finely chopped
Approx 3-4 brushed potatoes, peeled, cut into 5mm-thick slices
2 sweet potato, peeled, cut into 5mm-thick slices (or even try pumpkin!)
250 vintage cheese, grated
1. Preheat oven to 180C or 160C fan.
2. In a large jug or medium bowl, stir the cream, milk, thyme, and garlic to blend. Season with salt and pepper to taste.
3. In a large oval or rectangular baking dish (33cm x 22cm x 5cm), arrange one-quarter of the potatoes over the baking dish, overlapping the slices slighting and forming 1 layer. Sprinkle with salt and pepper. Drizzle over one-quarter of the cream mixture then sprinkle with one-quarter of the cheese. Repeat to form approx 4 layers total.
4. Baked uncovered for about an hour, or until potatoes are just tender (may take longer if you use sweet potato/ pumpkin), the cream mixture bubbles thickly, and the gratin on top is golden brown. Cool slightly and serve.
Both recipes adapted from Coles December 2013 Food Magazine.
Labels: food