Guess what? Make it a no cook, well almost, celebration this Christmas. It’s so easy as all the retailers are enticing shoppers with a groaning selection of ready-made festive treats, and with my pimping tips, family and friends will lap it up as the best homemade Christmas ever. Yes, it may come at a cost, but then it is Christmas after all, and is the kind of present every cook would love, a day off from the hot and steamy kitchen.
This year, I’m splurging out on a festive feast and have conjured up images of my day spent lazing next to the pool with the rest of the merry gang, glass of bubbly in hand, and gazing over the splendour of my pimped Christmas feast — and this is how it’s done. Easy peasy.
Merry Christmas to you all.
THE MENUCold Seafood Platter with Seafood Mayo
Oysters, prawns, calamari, mussels, smoked trout, fish bites
MAIN COURSE
Glazed Ham served with Pigs in Blankets and Charred Orange Slices
BBQ Chicken Portions with Peri Mayo and Chicken Balls
SUPER SIDESSpinach and Feta Phyllo Parcels
7 Colours Griddled Veggies with Mustard Seed Dressing
Festive Potato Salad
DESSERT
Vanilla Caramel Ice cream Log topped with Caramelised Popcorn, Mini Meringues and Chocolate Balls
Proseco Fruit Punch
FESTIVE POTATO SALAD
HOW
1. Purchase a large ready-made potato salad and jazz it up with chopped gherkin, parsley, celery, red onion and hard boiled egg, saving some for garnish, then mix through the salad.
Pimp It Up
Serve in a stemmed glass bowl to bring it to life. Line the base with cocktail tomatoes, spoon over potato salad and garnish with the colours of Christmas — red, green and white.
7 COLOURS ROASTED VEG SALAD
HOW
1. Buy 2 bags of 7 colours ready prepared vegetables. Either slice using a vegetable peeler or leave the veggies as is. Season generously, add a sprinkling of dry mixed herbs and roast in preheated oven 180ºC for 30-45 minutes, turning half way through.
Pimp it Up
Pour over ready-made salad dressing of choice while veggies are still warm. Spoon onto a platter and serve.
SPINACH AND FETA BUNDLES
HOW
1. Buy a roll of frozen phyllo pastry and defrost in the fridge the day before serving. Using two sheets, brush each with melted butter. Divide the pastry into four.
2. By a box of ready-made frozen creamed spinach. Defrost and add blocks of feta cheese, a splash of cream or milk, a pinch of ground nutmeg and season generously and place a heap of spinach mix in middle of each square. Bring the corners of the pastry together to form a bundle and place on a baking sheet brushing outside each bundle with more melted butter.
PIMP IT UP
Using a chive, tie it round each bundle for a festive feel or, once cooked, tie with red and green ribbon — warning guests the ribbon is inedible.
CARAMEL ICE CREAM LOG
HOW
1. Buy a tub of quality vanilla ice cream, a can of caramel condensed milk, a small bag of caramelised popcorn, a handful of ready-made mini meringues and a small packet of chocolate balls.
2. Allow the ice cream to soften on the kitchen counter — don’t let it get too runny.
3. Spoon the caramel into a mixing bowl. Pour over a little boiling water, stirring, adding more if needed to give you the consistency of a paste. at a time stirring through to make a soft caramel paste.
4. Line a 2 litre bread pan with cling film on the base and sides. Spoon over 1/3 of the ice cream. Drizzle over 1/3 of the caramel using a knife to spread it through the ice cream. Continue with remaining ice cream and caramel. Cover with cling wrap and freeze for 24 hours.
PIMP IT UP
Unmould onto a platter and decorate with caramelised popcorn, meringues and chocolate balls to give you a delicious over the top festive dessert.
Serve in slices or ice cream cones. Yum.
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