If you’ve ordered your delicious organic Christmas meats and you’re looking for easy and tasty starters, sides, salads and desserts to impress your family and friends this Christmas, look no further!
Still need to place your order for Christmas turkey, ham, chicken, pork or duck? Time is running out! Check out our Christmas Menu and place your order TODAY!
Here are our top picks for this year’s lunch or dinner gathering:
Spicy Prawn Cocktail
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1 cup (300g) good-quality mayonnaise
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Method
1. Combine mayonnaise, sweet chilli and tomato sauces, lime juice and half the lime leaves in a small bowl. Set aside.
2. Divide lettuce among serving dishes, then add avocado and prawns. Drizzle with dressing and top with remaining lime leaves. Serve with lime wedges.
Recipe by Valli Little. Featured on www.Taste.com.au
Photo by Mark Roper.
Cranberry and Walnut Brie
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1 cup (250ml) port 1 cup (220g) caster sugar 2 cups (240g) frozen cranberries 2 teaspoons cornflour 300g soft goat’s cheese 150g gorgonzola dolce 1 large (3kg) wheel of ripe brie 2 cups (200g) toasted walnuts, chopped Watercress and toasted baguette, to serve |
Method
1. Place port, sugar and 1 cup (250ml) water in a pan over low heat, stirring to dissolve sugar. Increase the heat to medium and simmer for 5 minutes or until syrupy. Add berries and cook for a further 2-3 minutes, stirring, until they start to burst. Mix the cornflour with 2 tablespoons cold water to make a smooth paste. Add to the pan and cook, stirring, for 1 minute or until thickened. Cool. (This cranberry sauce can be made up to 4 days ahead and kept refrigerated.)
2. Whiz goat’s cheese and gorgonzola in a food processor until smooth.
3. Split the brie through the centre into 2 rounds. Place the bottom half on a platter. Spread with half the cheese mixture, sprinkle with half the walnuts and pour over half the cranberry sauce. Top with the remaining brie, cheese mixture, nuts and sauce, then garnish with watercress and serve with toasted baguette. Alternatively, cut small wedges and serve on plates with a green salad.
Recipe by Valli Little. Featured on www.Taste.com.au
Photo by Brett Stevens.
Prawn, Mango and Caramelised Walnut Salad
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1 cup (100g) walnuts
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Method
1. Preheat the oven to 170°C. Spread the walnuts over a baking tray and roast for 5 minutes.
2. Meanwhile, combine brown sugar and 3 teaspoons cold water in a bowl. Add hot nuts and toss to coat in the sugar mixture. Return nuts to the baking tray and roast for a further 8 minutes or until crisp and caramelised. Set aside to cool.
3. Peel and dice avocados and mangoes, then place in a large bowl with prawns, watercress, cos leaves and nuts. Whisk together the lemon juice and oil, and season well with salt and freshly ground black pepper. Toss the salad with the dressing just before serving.
Recipe by Valli Little. Featured on www.Taste.com.au
Photo by Steve Brown.
Barbequed Asparagus with Lemon, Feta and Mint
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1 lemon 2 tablespoons extra virgin olive oil 4 bunches asparagus, woody ends trimmed 100g marinated feta, crumbled 1/2 cup small mint leaves 25g (1/4 cup) flaked almonds, toasted |
Method
Preheat a barbecue or chargrill on medium heat. Use a zester to remove rind from lemon. (Alternatively, using a vegetable peeler, peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice lemon.
2. Whisk lemon juice and 1 1/2 tablespoons of the oil in a small jug. Season well with salt and pepper.
3. Drizzle remaining oil over asparagus. Cook asparagus on grill, turning, for 3 minutes or until bright green, tender crisp and slightly charred. Transfer to a serving platter. Drizzle over lemon dressing. Sprinkle with lemon zest, feta, mint and almonds. Serve immediately.
Recipe by Sarah Hobbs. Featured on www.Taste.com.au
Photo by Jeremy Simons.
Quinoa, Pumpkin and Broad Bean Salad
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750g Kent pumpkin, skin on, seeded, cut into 1cm-thick wedges 2 teaspoons dukkah, plus extra to sprinkle 195g (1 cup) quinoa, rinsed 435ml (1 3/4 cups) water 350g frozen broad beans 2 celery sticks, sliced 4 small radishes, sliced 40g (1/4 cup) dried cranberries 2 tablespoons pepitas, lightly toasted 1 small bunch watercress, leaves picked 1 tablespoon lemon juice 50g Persian marinated feta, plus 2 teaspoons oil from the jar |
Method
1. Preheat oven to 200°C/180°C fan forced. Place pumpkin on a lined baking tray in a single layer. Spray with oil and sprinkle with dukkah. Roast for 25-30 minutes until tender.
2. Meanwhile, place the quinoa and water in a saucepan. Bring to boil. Reduce heat to low. Cover and simmer for 12-15 minutes until the water has evaporated and the quinoa is just tender. Set aside to cool.
3. Cook broad beans in a saucepan of boiling water for 3 minutes until tender. Refresh under cold water. Drain. Peel skins and discard.
4. Place cooled quinoa, broad beans, celery, radish, cranberries, pepitas and watercress in a large bowl. Drizzle with lemon juice and oil from the feta jar. Season. Toss to combine.
5. Place pumpkin on plates, top with quinoa mixture and crumble over marinated feta. Sprinkle with a little extra dukkah.
Recipe by Chrissy Freer. Featured on www.Taste.com.au
Photo by Jeremy Simons.
Herbed Couscous Salad with Almonds and Tomatoes
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2 cups (400g) couscous
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Method
1. Cook couscous according to packet instructions, then cool completely. Add the remaining ingredients, except the oil, lemon juice and micro herbs, then season stir gently to combine.
2. Whisk the oil with the lemon juice, then stir through the herbed couscous. Scatter with micro herbs, if using, to serve.
Recipe by Chrissy Freer. Featured on www.Taste.com.au
Photo by Jeremy Simons.
Green Beans with Cherry Vinaigrette
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*You will need a food processor or blender for this recipe. 1.5kg fresh green beans, trimmed 250g fresh cherries, halved, pitted 1 tablespoon fresh lemon juice 1 tablespoon red wine vinegar 60g unsalted butter 2 tablespoons fresh flat-leaf parsley, chopped 2 tablespoons shallots, chopped (about 1 small) 1 tablespoon olive oil 50g whole almonds, toasted, coarsely chopped |
Method
1. In a large heavy pot of boiling salted water, cook the green beans for about 3 minutes, or until just tender. Using tongs, transfer the green beans to a tray lined with paper towels and cool to room temperature.
2. In a blender or food processor, pulse the cherries, lemon juice, and vinegar until the cherries are finely chopped. Transfer to a medium bowl and stir in the parsley, shallots, and oil. Set aside.
3. In a heavy medium saucepan over medium-high heat, cook the butter, stirring often, for about 5 minutes, or until golden brown. Stir the hot browned butter into the cherry mixture. Season the vinaigrette to taste with salt and pepper.
4. In a large bowl, toss the green beans with half of the warm vinaigrette to coat. Season to taste with salt and pepper. Divide among 8 plates and drizzle the remaining vinaigrette over. Sprinkle with the almonds and serve immediately.
Recipe by Curtis Stone. Featured on www.Taste.com.au
White Chocolate Bark
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250g white chocolate, broken
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Method
Line a baking sheet with foil. Melt chocolate in a heatproof bowl over a pan of simmering water (don’t let bowl touch water). Stir until smooth, then stir in most of the nuts and cherries. Spread onto baking sheet, then sprinkle with remaining nuts and cherries. Cool and break into chunks. Keep for up to 1 week in an airtight container. Serve with tea or coffee.
Recipe by Valli Little. Featured on www.Taste.com.au
Photo by Mark Roper.
Christmas Trifle
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4 x 85g packets strawberry jelly crystals 2 1/2 cups boiling water 1/2 x 800g light fruit cake, cut into 3cm cubes 2 tablespoons brandy (optional) 2 cups Pauls Double Thick French Vanilla custard 1 cup fresh or frozen raspberries 125g fresh strawberries, hulled, sliced 300ml thickened cream 1 teaspoon icing sugar mixture, sifted 50g white chocolate, grated fresh raspberries and hulled, quartered strawberries, to decorate |
Method
1. Place jelly crystals in a heatproof bowl. Add boiling water. Stir to dissolve crystals. Stir in 400ml cold water. Refrigerate for 1 hour or until just starting to set (it should have a thick, syrupy consistency).
2. Arrange cake in a 13 cup-capacity serving bowl. Drizzle with brandy, if using. Spoon half the jelly over top. Top with custard. Sprinkle with raspberries and strawberries. Spoon remaining jelly over top. Refrigerate, covered, overnight.
3. Using an electric mixer, beat cream and sugar in a bowl until soft peaks form. Fold through chocolate. Spoon mixture over trifle. Top with raspberries and strawberry quarters. Serve.
Notes: You could use leftover fruit cake or pudding in this trifle. Pauls Double Thick custard is twice as thick as pouring custard, and ideal for the whole family. Check out the handy resealable pack for recipe suggestions. You could replace brandy with orange juice. Top trifle with grated chocolate.
Recipe by Kim Coverdale. Featured on www.Taste.com.au
Photo by John Paul Urizar.
Sticky Date Christmas Pudding
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150g Sunbeam Mixed Fruit Spiced caramel sauce |
Method
1. Combine the mixed fruit and brandy in a bowl. Cover with plastic wrap and set aside overnight to macerate.
2. Combine the dates, water and bicarbonate of soda in a heatproof bowl. Set aside for 20 minutes to soften.
3. Preheat oven to 180°C. Grease a 2L (8 cup) pudding basin with butter. Line the base with non-stick baking paper. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the brandy mixture, date mixture, flour, mixed spice and ginger until just combined. Spoon into the prepared basin and smooth the surface. Bake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Set aside in the basin for 10 minutes to cool.
4. To make the spiced caramel sauce, combine the cream, sugar, butter, ginger and mixed spice in a saucepan over medium heat. Cook, stirring occasionally, for 2 minutes or until smooth. Simmer for 5 minutes or until the sauce thickens slightly.
5. Turn the pudding out onto a serving platter and serve with the caramel sauce and cream, if desired.
Recipe by Alison Adams. Featured on www.Taste.com.au
Photo by Rob Palmer.