Bar Room Slaw
This is a little different to your usual coleslaw. It feels so soft and moist on the palate and is a yummy addition to your traditional Christmas menu. Make a day in advance for the best results.
Ingredients:
- ½ sugarloaf cabbage, finely shredded
- 1/8 red cabbage, finely shredded
- 1 carrot, peeled and finely grated
- ¼ cup double thick cream
- ¼ cup whole egg mayonnaise
- ½ tsp sugar
- Small pinch dried garlic granules
Equipment required:
- Mandolin or 'V' slicer, a sharp knife or food processor to shred the cabbage. The final result relies upon a really finely sliced cabbage.
- Grater
- Vegetable peeler
- Bowl and whisk
- Large container to store in the refrigerator
Method:
Using your preferred method, slice the cabbage almost hair thin. This is the most important step, as it will give your slaw the gorgeous, luxurious feeling in your mouth once the dressing has worked its magic.
Peel and grate the carrot.
Combine the rest of the ingredients in a small bowl, whisking thoroughly.
Toss the cabbages and carrot in the storage container until combined. Then toss through the dressing.
Festive Citrus Dukkah
This Dukkah will dress up any old meat, but is particularly delicious with poached chicken breast. The combination of flavours says 'Christmas' and it's a super easy do-ahead recipe! Sprinkle over the sliced chicken breast, with more in a cute shot glass on the side for dipping.
Ingredients:
- 1 cup raw walnuts
- ½ cup dates
- ¼ cup raw or roasted cashews
- Zest of one orange
Equipment:
- Food processor, blender or mortar and pestle
Method:
Process, blend, or pound ingredients until well mixed. Store in an airtight container until ready for use. Keeps well, refrigerated for up to a month.
Poached Chicken
This method of cooking chicken results in a moist and succulent meat; great for the Christmas dinner table or for everyday sandwiches. Either way, it's one of the best do-ahead, drop dead 'wow' factor dishes ever. Guaranteed legendary status for any cook right here!
Ingredients:
- 8-10 cups water
- Vegetable stock
- 3 bay leaves
- 8 cardamom seeds (optional)
- 1 chicken breast per serving
Equipment:
- Large stock pot
- Large airtight container for refrigeration
Method:
Bring the water and seasonings to the boil in a large pot.
Add the breasts, trimmed of tenderloins (these can be used for another dish).
Allow to come to a simmer, put on a tight fitting lid, and turn OFF. Do NOT remove the lid. The chicken will cook in the stored heat of the liquid. After 30 minutes, you will have perfectly moist chicken breast, fit for a celebration. Store in the cooking liquid, covered and refrigerated, until ready to serve. These can be made up to three days ahead.
Cut across the grain into thick slices and arrange on top of Bar Room Slaw, with Festive Dukkah on the side.
Nectarine Danish
This is a great Aussie version of a luxury breakfast treat. Who can resist the scent and flavour of stone fruit at Christmas? These are dead simple to prepare and can be popped into the oven to bake 15 minutes before serving!
Ingredients:
- Puff pastry sheets
- Double thick custard (see October newsletter)
- Nectarines
- Sugar and a little milk for garnishing
Method:
Cut a sheet of puff pastry into four.
Put a teaspoon of thick custard in the centre.
Arrange thin slices of nectarine on top, and fold two corners in to the centre.
Brush with milk and sprinkle with sugar.
Bake at 220C for 10-15 minutes until browned.
*These are recipes I contributed to the SS newsletter a couple of years ago. I've reproduced them on my SS blog for easier access.
