Christmas Holiday Recipes 2016

Being with my family is beyond any other gift I could receive on Christmas.
We celebrated Christmas Day relaxing and enjoying all the food that I prepared.

Here are some quick and easy recipe ideas to celebrate the holidays with family and guests at home. 

Merry Christmas and Happy New Year everyone!

Jerk Prawns with Pineapple Salsa, Wagyu Beef for Grilling, Pineapple Basmati Rice Salad,

Fresh Oyster with Japanese Dressing

Pineapple Basmati Rice Salad

Ingredients:

1 cup Basmati rice, washed and cooked

2 cups red cabbage, shredded

1 can pineapple, chopped

250g cherry tomatoes, quartered

1 spring onion, sliced

1/2 cup coriander leaves, chopped

1/4 cup mint leaves, chopped

1/4 cup cashews

4 tbsp lime juice

2 tbsp fish sauce

2 tbsp brown sugar

Method:

- Cook the rice according to packet instructions. Set aside to cool.

- Combine cabbage, pineapple, tomatoes, spring onion, herbs and nuts in a large bowl. 

- Mix lime juice, fish sauce and sugar in a bowl. Adjust according to taste.

- Add the vegetable mixture into the rice and toss to combine. Pour dressing over.

Recipe adapted from Coles Magazine.

Fresh Oysters with Japanese Dressing

Ingredients:

2 tbsp mirin

2 tbsp Worcestershire sauce

1 tsp sugar

1 tsp brown vinegar

2 bird's eye chilli, seeded and chopped

1 spring onion, chopped

Shichimi togarashi (Japanese red spice mixture), for sprinkling (optional)

Method:
- Whisk mirin, Worcestershire sauce, sugar and vinegar in a bowl. Divide and pour over fresh oysters.

- Top oysters with chilli and spring onion. Sprinkle with shichimi powder.

Jerk Prawns with Pineapple Salsa

Ingredients:

500g green prawns, peeled (keep tail and head)

2 tbsp brown sugar

1 tbsp ground allspice

1 tsp ground cinnamon

1 tsp dried chilli flakes

1 tsp ground ginger

1 tsp dried thyme

1/4 tsp ground cloves

1 garlic clove, chopped

1 tbsp lime juice

1/3 cup olive oil

salt and pepper to season

Pineapple Salsa:

1 can 400g pineapple, chopped

1/2 red onion, chopped

1 bird's eye chilli, seeded and chopped

1 large Lebanese cucumber, seeded and chopped

1/2 cup mint leaves, chopped

Method:

- Whisk together sugar, spices, lime juice and oil in a large bowl. Season well. Add the prawns and toss to combine. Place in the fridge for at least 2 hours.

- For the salsa, combine all ingredients in a bowl.

- Thread prawns onto soaked bamboo skewers. Heat barbecue grill. Cook prawns for 5 mins or until charred. Serve with pineapple salsa.

Recipe adapted from Coles Magazine.

Chocolate Trifle with Apple Crumble Ice Cream Bombe

Ingredients:

400g chocolate sponge roll, cut into 1cm thick slices 

1/4 cup rum

500ml + 1L vanilla ice cream, softened

1 red apple, chopped

2 ginger nut cookie, chopped

1 tsp ground cinnamon  

1 cup sugar

1 1/4 cups thick cream

1/2 tsp salt flakes

100ml strawberry syrup

handful of fresh cherries

Method:

- Grease and line a large (2.5L) bowl with plastic wrap. 

- Arrange the sponge rolls in the bowl and brush with rum. Place in freezer for 15 mins.

- In the meantime, place 500ml vanilla ice cream, apple, cookie and cinnamon in a bowl, stir to combine. Spoon into prepared sponge roll bowl and place in freezer for at least 30 mins or until firm.

- Meanwhile, heat 1 cup sugar in a skillet over medium heat stirring continuously until sugar has melted and turns dark amber. Add cream (careful, it will splatter) continue cooking and stirring until caramel has dissolved. Transfer to a bowl and stir in sea salt. Let it cool to room temperature. 

- Combine caramel to 1L vanilla ice cream. Spoon over the frozen ice cream shell and place in freezer for 30 mins or until firm. 

- Arrange remaining sponge roll over the ice cream. Cover with plastic wrap and place in freezer overnight. 

- Turn trifle onto serving plate and remove the plastic. Drizzle with syrup and top with cherries.