The X-Mas tree is adorned, and the children are gleefully hanging their stockings. But isn’t a family celebration incomplete without a hearty homemade meal? After all, what better way to celebrate with your loved ones than cooking up a gourmet festive meal for them? Whip up this easy Christmas feast, and watch your family lap up these delicious delights.
Roast Chicken with Apples and Cranberries
Ingredients
⦾ 4 medium bone-in chicken thighs
⦾ Salt and pepper to taste
⦾ 1 tablespoon butter
⦾ 1 tablespoon olive oil
⦾ 3 medium apples, peeled, cored and sliced in half, in thick slices
⦾ 1 cup fresh cranberries
⦾ 3 sprigs fresh rosemary
For the Maple Glaze
⦾ 1 tablespoon olive oil
⦾ 1 garlic clove, minced
⦾ 3 tablespoons balsamic vinegar
⦾ ¼ cup maple syrup
⦾ Salt and pepper to taste
Method
Season chicken on both sides with salt and pepper. Heat butter and olive oil in a medium skillet over medium-high heat until pan is hot. Sear chicken for two to three minutes on both sides.
Remove pan from heat and arrange apples, cranberries and rosemary sprigs around chicken. Roast chicken at 180ºC for about 20-25 minutes or until chicken is tender.
For the Maple Glaze
While the chicken bakes, make the sauce: In a small skillet over medium-high heat, heat olive oil. Then saute garlic in oil until just fragrant. Stir in vinegar, maple syrup and season with salt and pepper to taste. Bring sauce to a boil, then reduce heat to medium-low and let simmer until reduced and thickened, for about five to eight minutes.
Once the chicken is done, drizzle with maple sauce and enjoy with some simple herb rice and sauteed vegetables on the side.
Boozy tomato soup shooters
Sourced by the correspondent
Ingredients
⦾ 500g blanched and chopped tomatoes
⦾ 3 tablespoons unsalted butter
⦾ 1 small onion, diced
⦾ 2 garlic cloves, minced
⦾ 1 tablespoon dried basil
⦾ 1/2 cup cream
⦾ 1 tablespoon brown sugar
⦾ 1/4 cup bourbon whiskey
⦾ Lemon wedge
⦾ Salt and pepper to taste
Method
Preheat a thick-bottomed pan on medium-high heat. Melt the butter. Add the onion and garlic and cook until softened for about four minutes. Next, add dried basil and tomatoes with some blanching liquid to pan. Bring to a boil and reduce heat to a simmer for about 17 to 20 minutes. Mash the tomatoes as they cook and soften.
Once cooked, take an immersion blender and blend the soup in the pot. Next, add the cream and brown sugar. Stir to combine. Now add the bourbon, salt and pepper to taste.
Pour prepared soup into glass shooters and garnish. Enjoy hot or cold.
Classic British cornish splits
Sourced by the correspondent
Ingredients
For the buns
⦾ 2¼ cups all-purpose flour
⦾ ½ teaspoon salt
⦾ 4½ teaspoon instant yeast
⦾ 1 tablespoon white sugar
⦾ 2 tablespoon butter
⦾ 1¼ cup milk
For the filling
⦾ ½ cup cranberry/strawberry jam
⦾ 200g whipping cream
Garnish
lIcing sugar to dust
Method
In a large bowl or the bowl of a stand-mixer fitted with a kneading hook, stir together the flour, salt, yeast and sugar. Warm the butter and milk in a small saucepan until the butter has melted. Let the milk cool slightly.
Pour the milk/butter mixture into the flour and knead to form a soft and just slightly sticky dough. You may need to add additional flour.
Remove dough to a greased bowl and cover with plastic wrap to rise until doubled, about 1 hour.
Turn the dough onto a floured board and cut into eight equal-sized pieces. Roll each one into a ball, placing them on a parchment-lined baking sheet as you go.
Set the oven at 180ºC. Dust the buns lightly with flour and cover with a tea towel. Let rise for 10-15 minutes more.
Bake for 18-20 minutes until they are pale golden on top and sound slightly hollow when tapped on the bottom.
Remove the buns from the baking sheet to a cool slightly.
To serve make a cut in each bun without cutting all the way through. Spoon a good dollop of cranberry /strawberry jam inside. Spoon or pipe whipped cream on top. Dust with icing sugar and serve this easy holiday dessert.
Creamy mushroom & thyme galette
Sourced by the correspondent
Ingredients
For the pastry
⦾ 1¼ cups all-purpose flour
⦾ ¼ teaspoon table salt
⦾ 8 tablespoons cold unsalted butter, cut into cubes
⦾ ¼ cup plain thick curd
⦾ 2 teaspoons fresh lemon juice
⦾ ¼ cup ice water
⦾ 2 egg yolks, beaten
For the mushroom filling
Ingredients
⦾ ½ cup shredded parmesan cheese
⦾ ¾ cup cream cheese
⦾ ½teaspoon black pepper
⦾ Salt to taste
⦾1 teaspoon dried thyme
⦾ 1 tablespoon olive oil
⦾ 2 cups button mushrooms, sliced
Method
For the dough
In a large bowl, mix the flour and salt together. Add the cubes of butter and using a pastry blender create a coarse pea-like mixture.
In a small bowl, combine the curd, lemon juice and water. Add this to the flour mixture.
Using a wooden spoon, combine everything until a dough ball is formed. Cover with plastic wrap and refrigerate for an hour.
For the filling
In a medium skillet, heat olive oil over medium heat. Add sliced mushrooms and thyme leaves with a pinch of salt. Stir occasionally for five to seven minutes, until soft and fragrant.
In a small bowl, mix together the parmesan, cream cheese, black pepper and a pinch of salt.
To assemble the gallete
Heat oven to 200ºC. On a lightly floured counter, roll out the dough into a 12-inch round (or you can divide the dough and make two to three mini galettes).
Transfer the dough to a parchment-lined baking sheet. Spread cheese filling onto the dough, leaving a two-inch border. Scatter the thyme and mushrooms over the top. Fold the border over the filling, pleating the edges. Brush crust with egg yolk glaze.
Bake for 30-40 minutes till golden brown. Remove and let cool for five to 10 minutes before serving.
