Christmas yummy menu - part 3

Oh my God, this menu needed a time tu be fully prepared, but it was hard because everything is so yummy. And it must be perfect, it's the most wonderful time of the year. Your family deserves the best, and I think you need some help. So, here are some ideas you'll be really satisfied. Grab some snacks and start reading.

IDEA 1:

STARTERS:

FESTIVE FILLED BRIOCHE CANTERPIECE WITH BAKED CAMBERBERT

INGREDIENTS: FOR THE FILLING:

▢ 4 large eggs ▢ 1 garlic bulb

▢ 20ml milk ▢ 1 tbsp quince paste

▢ 350g strong white bread flour ▢ 5 cooked chestnut halves

▢ 7 sachet fast fast - action dried yeast ▢ 1/2 tbsp dried, chopped

▢ 30g caster sugar cranberry mixed with

▢ 5g salt 1/2 tbsp cranberry

▢ 1/2 tsp mixed spices sauce.

▢ 200g unsalted butter

▢ 1 egg, beaten with pinch of salt

▢ 1 whole 250g cambembert in a wood, stapled carton

▢ 2-3 spring thyme

STEP 1:

Day before - whisk together the eggs and milk in a jug. Put the flour yeast, sugar, salt and spice in a bowl of a kitchen mixer fitted with a dough cook. Stir to combine.

STEP 2:

On a medium setting, slowly pour in the egg mixture in a steady stream continuing to stir until incorporated into very soft wet dough. Add a butter and increase the speed, kneading 8-10 minutes. The dough will be ready when it clings around the dough hook. Cover with cling film and refrigerate overnight.

STEP 3:

You can also roast the garlic the day before. Heat the oven to 200°C / fan 180°C / gas 6. Line a breaking sheet the foil. Remove any loose outer skins. With a sharp knife cut off the stem and uppermost part of the cloves. Place on the foil, drizzle over an olive oil and seasonings. Bake in the top of the oven for 35-45minutes. Remove from the oven and leave the parcel sealed until the garlic is cool enough to handle. Remove the cloves by either squeezing the bulb upwards from the base or by teasing them out with a toothpick.

STEP 4:

Line a baking tray with baking parchment. Remove the cheese from its wooden carton and put the chese back in the fridge until later. Put the carton in the centre of the lined tray.

STEP 5:

Tip the dough onto a well-floured surface. Divide into 5 large equal-sized pieces it can help to roll the dough into even sausage shape and mark with knife first to get equal pieces.

STEP 6:

The one piece and divide into 5 again. On at a time roll each these 5 pieces gently into a ball, flour your index finger and make a small deep indent in the middle. Fill with a half a teaspoon of the roasted garlic, pinching the dough over the top seal and placingb the sealed side down onto the floured surface. Repeat until you filled all 5.

STEP 7:

Arranging around wooden carton. Put buns around the carton. Put buns around the carton and leave 0.5cm between to have space rise leave in warm place for 30-40 minutes. Heat the oven to 190°C / 170°C fan / gas 5. Bake for 15-20 minutes until it gets brown. Decorate with herbs and cranberries.

MAIN DISH

CREAMY CHICKEN ROULADE WITH SPINACH AND MUSHROOMS

INGREDIENTS:

▢ Chicken breast 2 chicken fillets

▢ 200g bacon

▢ 2 tbsp oil for greasing foil and frying

▢ 250g of spinach

▢ 1 bunch of spinach

▢ 1 onion

▢ 2-3 cloves of garlic

▢ salt and pepper

STEP 1:

Cut chicken breast trough the plastic wrap. Add some salt and pepper. Fry the onion in vegetable oil until it's golden brown. In frying pan to the onion add the mushroom. Fry it for 5-7 minutes.

STEP 2:

Onions and mushrooms mix together and added chopped spinach and garlic. Cook 2 minutes seasonings with salt and pepper. The filling is ready. It is reqired to cool down. Brush the foil with vegetable oil and put the bacon and spread all over the chicken breast.

STEP 3:

Using foil, form a loaf. Put some effort into it needs to be twisted densely. Use thick foil or wrap in two layers that does not leak the juice, and chicken roll does not dry out. Preheat oven at 190 - 200°C for 30-35 minutes. Then open the foil and bake for 10-15 minutes for the formation to be golden brown.

SIDE DISH

ROASTED STUFFED CAULIFLOWER

INGREDIENTS:

▢ 1 large or 2 small cauliflower (850g)

▢ 5 tbsp olive oil

▢ 4 tbsp bread crumps

FOR THE FILLING:

▢ 250g kale, chopped

▢ 1tbsp milled inseed

▢ 1 onion

▢ 2 garlic cloves, chopped

▢ 1/2 small pack sage, leaves chopped

▢ 1/2 small rosemary, leaves chopped

▢ 150g chestnuts, finely chopped

( leave 30g for decor topping)

▢ 2 lemons

STEP 1:

Trim and discard the cauliflower upside - down on a chopped board and use your knife to carefully cut out the stalk and core, leaving a cavity the florests should still be holding together.

STEP 2:

Bring a large pan of salted water to the boil. Sumberge the cauliflower and cook for 7 minutes, then remove with two slotted spoons and set aside to steam dry. Add a cale to the pan and cook for a minute or more until wilted. Drain, then run under cold water to cool. Squeeze out the excess liquid.

STEP 3:

To make a linseed "egg" mix the ground linseed with 3 tbsp water and set aside for 5-10 minutes until gluey. Meanwhile, heat 2 tbsp oil in frying pan, add an onion and a pinch of salt and cook until softened then stir in the remaining stuffed ingredients including cale and cook for a minute or so more. Remove from the heat and seasonings, then put in a blender with 150ml of water and linseed egg to make a purée. Transfer to a pipping bag.

STEP 4:

Pipe the stuffing mixture into every nook and cranny of cauliflower, getting in as much of the purée as you can. Transfer to baking tray linen with parchment. Can be made up to this point in the morning and kept on the fridge. Heat 200°C / 108°C / 6 gas. Mix the remain chestnuts with breadcrumps and add some seasonings. Spoon all over the cauliflower and then chestnut / breadcrump mix. Roast for 45 minutes until gets brown and tender.

DESSERT:

OVEN BAKED S'MORES DIP

INGREDIENTS:

▢ 3oz milk chocolate bars

▢ 25 large marshmallows

▢ crackers

STEP 1:

Preheat the oven to 230°C oven and grease your baking dish. Add a layer of milk choco late to your baking dish.

STEP 2:

Place a layer of marshmallows. Bake in preheat oven for 4-5 minutes or until marshmallows are toasted. Let it cool for 10 minutes.

IDEA 2:

STARTERS:

Smoked salmon with beetroot and vodka crème fraîche

INGREDIENTS:

▢ 200ml tub crème fraîche

▢ 3 tsp vodka

▢ 2 tsp hot horseraddish sauce

▢ 6 slices smoked salmon

▢ 250 pack small cooked beetroot

(not in vinegar, thinly sliced)

▢ salmon caviar

STEP 1:

Beat the crème fraîche with a vodka and a little seasonings until it holds its shape, then stir in the horseraddish. Chill the fridge.

STEP 2:

Lay the slices of salmon over plates, then top with the beetroot and spoonful of the crème fraîche. Top with the salmon caviar, if using, then scatter with a drill. Grind over some black pepper and serve.

MAIN DISH

THE BEST CLASSIC MEATLOAF

INGREDIENTS: TOPPING:

▢ 1lb 90% lean ground beef ▢ 1/4 cup ketchup

▢ 1 cup dried bread crumps ▢ 2 tbsp packed light brown sugar

▢ 1/2 cup diced yellow onion ▢ 1 tbsp red wine vinegar

▢ 1/2 cup milk

▢ 1 large egg beaten

▢ 2 tbsp ketchup

▢ Worcestershire sauce

▢ 1 tsp dried parsley leaves

▢ 3/4 tsp salt

▢ 1/2 tsp garlic powder

▢ 1/4 tsp ground black pepper

STEP 1:

Preheat oven 176°C. In large bowl, add a beef, bread crumps, onion, milk, egg, 2 tbsp ketchup . Worcestershire sauce, parsley, salt, garlic powder and pepper. Use hands and mush it.

STEP 2:

Add the meat mixture to loaf pan. Pat the meat down into an even layer. In small bowl, add 1/4 cup katchup, then brown sugar and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread in an even layer. Bake uncovered for 55 minutes. let it rest for 8-10 minutes before serving.

SIDE DISH

GARLIC AND HERB BUTTER SMASHED POTATOES

INGREDIENTS:

▢ 1.5kg baby potatoes, washed

▢ 2 tbsp extra virgin olive oil

▢ 40g (1/2 cup) finely grated parmesan

▢ garlic and herb butter

▢ 100g butter, chopped, at room temperature

▢ 2 garlic cloves, crushed

▢ 1 lemon, rind finely grated

▢ 2 tbsp chopped fresh continental parsley

▢ 1/4 cup chopped fresh chives

STEP 1:

Preheat oven to 200°C / 180 fan / gas 6. Line 2 large baking trays with baking paper.

STEP 2:

Place potatoes in a large saucepan and cover with cold water. Seasoning with salt. Bring to the boil over high heat. Boil for 10 minutes or until its just tender. Drain and set aside in a colander to cool.

STEP 3:

For the garlic and herb butter, place the butter, garlic, lemon rind, parsley and 2 tbs chives in a bowl. Seasonings. Stir to combine.

STEP 4:

Divide the potatoes among the prepared trays. Use the palm of your hand to squash slightly. Drizzle with oil and sprinkle with parmesan. Seasonings. Roast for 30 minutes or until its golden. Top potatoes with butter mixture. Roast for further 15-20 minutes or until its golden and crisp. Sprinkle with remaining 1 tbsp chives.

DESSERT:

CHRISTMAS ICE CREAM SANDWICHES

INGREDIENTS: FILLING:

▢ 200g dates, chopped ▢ 750 ml good quality vanilla ice cream

▢ 200g flour slightly thawed

▢ 4 tsp mixed spice ▢ 240g fresh raspberries

▢ 2 tsp ground cinnamon

▢ 1 tsp ground ginger

▢ 1tsp ground nutmeg

▢ 150g butter, melted

▢ 4 tbsp cocoa powder

▢ 260g brown sugar

▢ 4 jumbo eggs

▢ 100g roasted almonds, chopped

▢ 100g dried cranberries

STEP 1:

Preheat the oven to 180°C grease two 27cm x 20cm Le Creuset non - stick rectangular baking sheets and line the bases with baking paper.

STEP 2:

In food processor, blend dates and flour until the dates are finally chopped. Melt butter and add the cocoa powder, mix until well combined. In electric mixer beat the eggs until thick, slowly adding a sugar. Add spices, date flour mixture and cooled cocoa and beat to mix. Sprinkle over the almonds and cranberries. Bake for 15 minutes until cooked through. Cool.

STEP 3:

Line the bottom of a Le Creuset 26cm rectangular dish with a baking paper. Cut one of the layers of cake to fit in the bottom of the dish snugly press in to secure. Mix the ice cream to soften , then spread over the cake. Sprinkle the raspberries over the ice cream. Top with another layer of Christmas cake. Press to secure before freezing overnight.