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.

Cereal Butter Prawns

Cereal butter prawns has been a favourite of mine since I first tasted it in Singapore many years ago. It's a popular dish to order at restaurants in Singapore and Malaysia. I really miss the wonderful flavours of this dish. So when I found out that the local grocery sells curry leaves, oh what a joy! I can now cook this anytime at home! 

It was surprisingly quite easy to make too. Yehey!
The way to enjoy this dish is to eat the whole prawn from head to tail. They're very crispy, delicious and fun to eat. Yum! Studies have also shown that prawn shells may also provide health benefits, like lowering cholesterol and fight obesity. So let's get cooking then!

Ingredients

500g large raw king prawns, unpeeled, wash and dry thoroughly,  trim and devein

2 tbsp flour

1 egg, beaten

vegetable oil for deep frying

1 cup cereal

3 tbsp milk powder

1 tbsp sugar 

1/2 tsp salt

pinch of ground black pepper 

2 tbsp butter

5 sprigs curry leaves, rinse, dry and discard stalks

1 bird's eye chilli, thinly sliced (I didn't add it this time to suit the kids)

Method

Place prawns in a bowl. Add egg and mix thoroughly then sprinkle with flour until well coated.

Heat oil in a large wok to medium-high heat. Deep-fry prawns for about 2 mins or until just cooked. Drain on paper towel and set aside.

Put cereal, milk, sugar and pepper in a bowl and mix well.

Discard remaining oil from the wok and wipe clean. Add butter and melt over medium heat. Add curry leaves and chilli fry until fragrant.  

Add the cereal mixture until it turns lightly golden then add the prawns and toss them well to coat.

Plate and serve with steamed rice.

Seared Salmon with Haloumi and Balsamic Lentil Salad

I know how most people feel about lentils but let me tell you 

 this refreshing warm-weather salad is packed with layers of wonderful flavours.

More so that lentils are extremely nutritious and budget-friendly. 

I love this salad and its tangy taste works perfectly well with the seared salmon. 

Ingredients
4 salmon fillets, skin on
1 tbsp olive oil
salt and pepper
200g lentils
1 tbsp olive oil
1 x 180g haloumi, sliced 
1 onion, chopped
2 tbsp red wine vinegar
juice of 1 lime
2 tomatoes, chopped
handful of mint leaves, roughly chopped
olive oil
salt and pepper

Method
* Season salmon fillets and cook on skillet over medium-high heat, 3 mins. each side.
* Place lentils in 750ml water in a medium saucepan and bring to boil. Simmer over low heat for 20 minutes or until cooked. Drain and rinse over cold water. Set aside. 
* In a medium fry pan, heat olive oil over medium heat. Add haloumi and drizzle with a bit of lime juice (keep the rest). Fry until golden brown all over. Cut into small squares.
* In the same pan, fry onions until transparent and set aside.
* When lentils are cooled, add olive oil, red wine vinegar, the remaining lime juice and season with salt and pepper.
* Add the haloumi, onion, tomatoes and mint to the lentil mixture. Mix and season well. 

A Visit to Dural Christmas Tree Farm and Prawn Salad with Bread Sticks

 I've always had an artificial Christmas tree but must be amazing to have a real one!
So last week we went to Dural Christmas Tree Farm in Dural. You get to choose and hand-pick your own perfectly shaped fresh tree from the farm! So exciting!

 

Christmas in Australia differs dramatically from most countries around the world because it falls in the summer. An Aussie Christmas is filled with blue skies and sunshine and just isn't complete without seafood.

Crispy Chorizo and Potato Salad  

 Cherry and Almond Pavlova

Pork and Apple Sage Rib Rack

Pork Scotch with Salt Sprinkle 

Prawn Salad with Bread Sticks 

  Fresh Oysters with Soy and Mirin Sauce

  

 

Ingredients 

olive oil

4 cloves garlic, minced

2 stalks spring onions, chopped,

1 fennel bulb, sliced

1 bunch parsley, chopped

1 kilo large prawns

2 flat breads (I used Lebanese bread cut into strips)

2 large tomato, sliced 

1 avocado, sliced

balsamic vinegar

juice of 1 lemon

salt and pepper

Method

* Heat olive oil in large pan and gently cook garlic, spring onions, fennel and parsley.

* Add the prawns until nice and pink and cooked through.

* Toast the bread in the oven until just golden and crunchy.

* Place the prawns on a plate and arrange tomatoes and avocados on top. Drizzle with olive oil, balsamic vinegar and lemon juice. Season with salt and pepper.

* Arrange toasted flat bread around the dish.

recipe adapted from Jamie Oliver

My Aussie Christmas will never be complete without Pavlova.

Dural Christmas Tree Farm
879 Old Northern Road, Dural NSW

(02) 9651 1010

Sambal Ikan Bilis (Anchovies in Chilli)

This is a classic Malaysian dish that is loved by almost every Malaysian.  

 The salty flavour of the fish goes really well with steamed rice or congee.

They are delicious, nutritious and an excellent source of calcium too.

Ingredients
150g ikan bilis (dried anchovies), washed and drained well
1 cup oil for deep frying

120g shallots, peeled and chopped
6 cloves garlic, peeled and chopped
10 red chillies, cut into pieces
1 onion, chopped
2 tbsp tamarind pulp, mixed with 100ml water and squeeze out juice
salt and pepper
1 1/2 tsp toasted belacan powder

Method
* Heat up oil. Deep fry ikan bilis at medium heat until golden brown and very crispy. Set aside.
* Pound shallots, garlic and chillies together to form a paste.
* Leave about 3 tbsp oil in wok, saute pounded spices until fragrant. Add in onion and stir-fry until soft. Add in ikan bilis (anchovies) and stir well.
* Pour in tamarind juice and stir-fry until almost dry. Season with salt and pepper. 

Chawanmushi (Japanese Steamed Eggs)

Chawan mushi means "steamed in a tea cup or bowl" in Japanese. 

It's one of  my favourite light summer meals. 

This recipe is from Poh Ling Yeow's first cookbook, Poh's Kitchen, which I absolutely adore.  
This dish has a wonderful delicate flavour and silky smooth texture 
that is delicious and healthy at the same time.

 

Ingredients

150g green prawn meat, chopped

2 tsp shaoxing wine or Chinese rice wine

white pepper

1/2 tsp caster sugar

1 tsp soy sauce

4 eggs

1 1/4 cups chicken stock

4 large shiitake mushrooms, soaked in hot water for 20 mins, drained, squeezed, stems removed, sliced

1 spring onion, finely chopped

2 tsp light soy sauce 

1 1/2 tbsp peanut oil

1 tsp sesame oil

Method

* Half-fill steamer with water. 

* Marinade prawns in shaoxing, pepper, sugar and soy sauce for 10 minutes.

* In a bowl, mix eggs, stock and season with salt and pepper. Just mix slowly.

* Divide prawns and marinade, shiitake and egg mixture into rice bowls or ramekins and steam for about 10 minutes or until custard is creamy in colour and still very wobbly.

* Remove bowls from steamer and sprinkle each with spring onions and few drops of light soy sauce. 

* Heat peanut and sesame oil over high heat until beginning to smoke. Pour over each custard, but be careful there maybe some spitting. Serve hot. 

Recipe from Poh's Kitchen.

Christmas 2013- Sicilian Baked Snapper / Crispy Chorizo Potato Salad

What I want for Christmas is Australian Seafood! 

Because it's not an Aussie Christmas without seafood.

Fresh Oysters

Crispy Chorizo and Potato Salad

Ingredients

1 kg baby potatoes

sea salt and freshly ground black pepper

olive oil

3 chorizos, cut in chunks

zest and juice of 1 lemon

extra virgin olive oil

1 tbsp wholegrain mustard

a bunch of fresh flat leaf parsley

a bunch of spring onions, trimmed and finely sliced

1/2 bulb of fennel

Method
* Cook potatoes in a pan of salted boiling water for about 15 minutes or until cooked through. 

* In a large fry pan on a medium heat add a splash of olive oil. Fry chorizos for about 8 minutes or until golden and cooked through.

* In a large bowl, mix the lemon zest and most of the juice with twice as much olive ooil, the mustard and a pinch of salt and pepper.

* Roughly chop the parsley leaves, along with spring onions.

* Drain the potatoes, leave t o steam dry for a couple of minutes, then tip into the bowl of dressing and toss to coat. Leave for 5 minutes. Shave fennel into slices then toss with the remaining lemon juice.

* When ready to serve, toss the crispy chorizo through the potatoes, then top with fennel. 

Recipe by Jaime Oliver.

 

 Balsamic Roasted Vegetables 

 

 Sicilian Baked Snapper with Parsley, Chilli and Oregano

Ingredients

2 kg snapper

salt and pepper

100 ml olive oil

pinch dried chilli flakes

pinch of dried oregano

1 tbsp flat leaf parsley, finely chopped

Method

* Preheat oven 180C.
* Season snapper with salt and pepper.

* Insert baking paper or aluminum foil into cavity of the fish to prop it up on the tray.

* In a medium bowl, mix oil, chilli and herbs. Brush snapper with 3/4 of the mixture.

* Bake for 30- 40 minutes. 

* Remove and brush with remaining mixture. Serve with salad. 

Recipe  by Robert Castennani (SBS Food Safari)

                                 

 Grilled Fruit Pavlova

A perfect end to a special meal.

Happy holidays, everyone!

Indian Spiced Snapper

One of the earliest fish dishes that I cooked was this snapper.
This is a quick and easy dish to whip up and it's full of fabulous flavour!
Have all the ingredients ready and you're set to go.

Ingredients:
2kg snapper, cleaned, scaled, gutted

extra virgin olive oil
8 garlic cloves, sliced

4 tsp garam masala

4 tsp ground cumin

1 tsp turmeric

2 tsp fennel seeds

3 tbsp sea-salt flakes

3 tsp freshly ground black pepper

2 lemons, sliced

extra 1 lemon, halved

mango chutney, to serve

Method:
* Preheat oven to 190C. Using a knife score the fish 2-3 times on each side. Rub fish with oil then insert garlic into cuts.
* Combine garam masala, cumin, turmeric, fennel, salt and pepper in a bowl. Rub spice over fish then drizzle with oil.
* Put fish on baking paper. Put slices of lemon inside fish cavity and a few on top. Squeeze over extra lemon.
* Roll edges of paper and seal tightly. Put parcel on foil and roll up to seal. Put on large oven tray and bakes for 40-45 minutes.

* Remove fish from oven and rest for 5 minutes before opening. Serve fish parcel partially open with chutney and rice or naan.

Recipe by Karen Martini.

Celebrity Chef Workshop with Pete Evans

Last week I had the pleasure of attending a live cooking demonstration
by My Kitchen Rules judge Pete Evans and he was so lovely.
The workshop took place at Castle Towers (my favourite mall) in Castle Hill.
Pete showed us how easy it is to cook whiting fillets just by using simple ingredients.
Oh boy, the flavours were spot on and the dish tasted amazing. 

Sand Whiting with Warm Dressing

Ingredients:
125ml extra virgin olive oil
1 tbsp coconut oil (optional)
3 tbsp diced tomato
1 tbsp toasted pine nuts
2 tsp oregano leaves

juice of 1 lemon

4 x 160g whiting fillets, with skin on, bones removed

lemon wedges to serve

Method:
* Heat olive oil in a saucepan until warm.
* Add the tomato, pine nuts, oregano and lemon juice and season with salt and pepper.
* Heat coconut oil in a frying pan and cook the whiting, skin side down, until golden. Then flip over and cook for another minute, take care not to overcook.
* Transfer fish onto plates and spoon warm dressing over the top. Serve with lemon wedges.

Chargrilled Tilapia with Crisp Mint

Luke Nguyen's journey to Lijiang's market in China has inspired him
to cook this dish right in the middle of the market. 

This dish is so delicious! I love the simplicity of it
and just letting the ingredients speak for themselves.

Ingredients
1 whole tilapia, cleaned
chilli flakes, to taste
2 tbsp peanut oil
1 tsp sichuan peppercorns
1/2 tsp sea salt
10 whole dried red chillies
2 garlic cloves, finely diced
2 spring onions, sliced
2 tbsp roasted crushed unsalted peanuts
1 cup vegetable oil
20 mint leaves

Method
* Heat chargrill pan to mediu-high. Season fish with salt, pepper and chilli flakes. Rub the fish with 1 tbsp of the peanut oil, then chargrill on each side about 10 minutes.
* Dry-roast the peppercorns and sea salt over medium-low heat until it becomes aromatic. Remove and transfer in a bowl to cool a little.
* Heat the remaining peanut oil in the same pan and add the dried chillies and cook for a minute or until they become darker. Add the garlic and stir-fry until slightly golden. Be careful not to let the chillies burn.
* Add the spring onion, peanuts and peppercorn mixture. Stir-fry for a few seconds then remove and set aside.
* In a small saucepan, heat vegetable oil and flash-fry the mint leaves for a few seconds until crisp but not browned. Drain well.
* Transfer fish on a platter and spoon the spice and peanut mixture over the top. Garnish with fried mint leaves and serve.



Recipe from Luke Nguyen's Greater Mekong.

Spicy Broccolini with Dried Herring Pizza

A sweet and tender vegetable that is often mistakenly identified as broccoli when in fact it's a hybrid between broccoli and Chinese kale or gai-lan.  Broccolini or baby broccoli tastes very delicious grilled with olive oil, in Asian stir fries or simply steamed on its own. 

Here's a delicious but simple and easy to make recipe that's bursting with wonderful flavours that will leave you wanting for more.

Ingredients:
1 bunch broccolini
1 Lebanese bread (may use pita bread or pizza base)
1/4 cup extra virgin olive oil
salt and pepper
2 garlic cloves, chopped 
1 cup mozzarella cheese 
4 radish, sliced
6 slices dried herring in oil (cut in half)
1 tsp sumac
1/4 tsp chilli powder


Method:
* Preheat oven to 200C.
* Slice broccolini diagonally and blanch in boiling water for about  two minutes until tender. Cool it immediately in ice cold water, drain and dry.
* Combine oil, garlic, salt and pepper. Spread mixture over the bread.
* Scatter the cheese on bread and top with radish, broccolini and dried herring. 
* Cook pizza in oven for 10 minutes or until golden and crisp.
* Sprinkle sumac and chilli and serve.

Salmon Ceviche

 Why not give your Christmas meal a lift and make this Salmon Ceviche on Christmas? Ceviche is a light, nutritious, delicious and refreshing meal on a hot summer day and it's stunningly easy to prepare.  Salmon is fast becoming a popular way of celebrating Christmas here in Australia and you'll love it with this dish. It's bursting with lip-smacking flavours and textures just perfect for the occasion. 

   

Ingredients
500g salmon fillet, skinned, diced
1/4 cup lime juice
1/4 cup extra virgin olive oil
2 Lebanese cucumbers, diced
1 small avocado, diced
1 shallot, chopped finely
1/2 cup fresh coriander, coarsely chopped

Method
* Combine salmon, lime juice, 2 tablespoons of oil, cucumber, avocado, shallot and  coriander in a large bowl and season to taste. Spoon into small glasses. Cover and refrigerate 15 minutes.
* Serve with garlic bread.
**If making the dish a few hours ahead, combine all ingredients except for cucumber. Toss cucumber through just before serving.


Recipe from Women's Weekly

Salmon Sashimi with Miso-Ranch Dressing

Today, I pulled this recipe from MasterChef magazine. It's a dish by Ms. G's head chef Dan Hong. It looked and sounded irresistable and I just had to try it. I also very much like the idea you give the dressing a taste of miso. Yum!

Ingredients
1 stalk celery

600g sashimi-grade salmon, pin-boned, skinned

1 wedge preserved lemon, flesh discarded, rind rinsed, finely chopped (because I didn't have this so I just used lemon zest)
1 cup loosely packed coriander leaves

1 tbsp finely chopped chives

salmon roe (I used caviar)

Miso-Ranch Dressing

100g sour cream

100g Japanese mayonnaise

2 tbsp milk

60g shiro miso

2 tsbp lemon juice

1 tsp onion pwder

1 tsp garlic powder

Method

* To make dressing, place ingredients in a bowl. Whisk until smooth. Cover and refrigerate until needed. 

* Using a vegetable peeler, peel strings from celery, then cut celery widthwise into thin slices.

* Spread 2 tbsp dressing over each plate. Cut salmon widthwise into 5m- thick slices, then drape over dressing. Scatter with celery, preserved lemon, herbs and salmon roe, if using, to serve.