Christmas recipes

Christmas recipes

  1. Waldorf Salad
  2. Garlic-marinated Black olives with cocktail potatoes
  3. Fresh Corn Risotto
  4. Corn and caramelized onion
  5. Christmas zucchini bread

 

Waldorf Salad

Waldorf Salad
 
Author:
Recipe type: Salad
Ingredients
  • 1 cup of cooked chicken, shredded or diced
  • 1 cup of sliced celery
  • 1 cup of chopped apple (skin on)
  • 1 tbs pinenuts, toasted
  • A few sprigs of tarragon, roughly chopped
  • A handful of parsley, roughly chopped
  • 1 cup crème fraîche or mayonnaise
  • Cos Lettuce, to serve
  • Bread, to serve
Instructions
  1. In a bowl mix the chicken, celery, apple, pinenuts, herbs, crème fraîche/mayo. Season and serve.

Garlic-marinated Black olives with cocktail potatoes
Garlic-marinated Black olives with cocktail potatoes
 
Author:
Recipe type: Tapas
Ingredients
  • Cocktail potatoes
  • 1 cup black olives
  • 2 dried red chillies
  • 8 cloves garlic, minced
  • Red vinegar, as required
  • Dash of lemon juice
Instructions
  1. Par boil potatoes and set aside. When cool cut in half.
  2. Marinated to piquant perfection, these olives are far from ordinary. To fully develop the flavor of garlic in the recipe, it is best to allow the olives to marinate for at least several days before serving.
  3. Lightly crush the olives, without breaking them, and pour into a glass jar with a lid, discarding any oil produced. Add the dried chillies and garlic, lightly shaking the jar to ensure equal distribution. Pour in enough red wine vinegar so that the jar's contents are entirely submerged.
  4. Add a dash of lemon juice, seal the jar, and store at room temperature for several days, shaking the jar occasionally.
  5. Pan fry cocktail potatoes in oil, garlic and coriander chopped. Serve marinated olives, potatoes with toothpicks.

Fresh Corn Risotto
Corn risotto
 
Author:
Recipe type: Rice
Ingredients
  • 6 cups chicken stock
  • 1 bay leaf
  • 3 tbs extra-virgin olive oil
  • 1 onion, very finely chopped
  • 1½ cups arborio rice
  • ½ cup dry white wine
  • 1 cup white corn kernels (from 2 ears)
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tbs unsalted butter, cubed
  • Salt and freshly ground pepper
Instructions
  1. In a medium saucepan, bring the chicken stock to a boil with the bay leaf. Keep the stock warm over very low heat. In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed.
  2. Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions. After about half of the stock has been added, stir in the corn, then add the remaining stock. The rice is done when it's al dente and creamy, about 25 minutes total. Stir in the cheese and butter; season with salt and pepper. Discard the bay leaf and serve.

Corn and caramelized onion
Corn and caramelized onion
 
Author:
Recipe type: Sauces
Serves: 4
Ingredients
  • 2 onions
  • Olive oil
  • 1 cup of raw corn kernels
  • 1 tbsp of balsamic vinegar
  • 1 tbsp brown sugar
Instructions
  1. Peel corn then using a knife cut off kernels.
  2. Soak onions in water. Then cut off outer skin and dice onion.
  3. In a large frypan put oil over a medium heat and add onion.
  4. Cook onion until soft and translucent.
  5. Add raw corn kernels, balsamic vinegar and sugar.
  6. Cook until corn is tender.
  7. Serve over meat or fish.

Christmas zucchini bread
Christmas recipes
 
Ingredients
  • 1 cup coconut flakes
  • ½ tsp baking soda
  • ½ cup cooking oil
  • 1 tsp vanilla essence
  • 2 eggs, beaten
  • 1 cup zucchini, grated
  • ½ cup pecans, sliced
  • 1½ cups flour
  • 1 cup sugar
  • ½ tsp ground cinnamon
Instructions
  1. Preheat oven to 180°C.
  2. In a bowl mix oil, zucchini, eggs, & vanilla. Then add sugar, flour, soda & cinnamon, mixing well. Stir in coconut & pecans. Pour mixture into a greased baking loaf pan.
  3. Bake 20-25 mins then skewer test. Cool 15 mins in bread pan. Remove from pan and wrap in foil wrap. Slice the loaf just before serving.

 

 

 


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