Christmas Feast - An Early One - Excellent Day

Anna and Si have a new house. Yesterday they threw their first major party...A wonderful opportunity to show off their home and get together with the family.
And what better reason, to also incorporate Christmas Day. Anna, Si, Shannon, Elizabeth  and Jordan will be going south for Christmas. So we won't see them on the actual Day.
Secret Santa visited, and everyone contributed to a superb feast.
Of course the hosts seem to be doing most of the work on the day, but I guess you get that, when you are the host! The wine flowed, the food was so so good. What a day.
Little Jordan exploring Anna's lemons.

Our Stunning hostess. It was hard to get her out of the kitchen

Jordan, playing with her cousins and Grandad, just before she was popped into bed, for the afternoon nap

Jo, Dan and Sophia

Dave draining his wine, preparing for the next glass do we think?

Lucy spending time with Joseph

 

Katie and Lou, it's been a while.

 

Ms Cleo with Helen

 

Craig getting the table ready for lunch.

Anna and Si ahd set up their Tiki Bar Could be permanent . It was very popular

Si's Shed, every man needs his shed

 

 

 

 

Si on the Barbie

 

Elizabeth took over.

 

There was even help from Dale - A rare sight!

 

The food came out

 

Foods up Folks

Here is our feast.
We started with Lucy's Famous Sandwiches
I contributed My Favourite Roasted Prawns with a Mary Rose Dip
Almost a deconstructed Prawn Cocktail.

These are really the very best way to cook Prawns.
So simple
On a baking sheet
Lay out your prawns
Drizzle olive oil and lemon juice over them
Season with sea salt and freshly ground black pepper


Into a 200C cook for 6 minutes only
Keep the juice and pour over the prawns.

They are perfect. I will never do them any other way

So the Menu Continues
BBQ lamb marinated in Olive oi,l lemon juice, S and P, garlic and rosemary, by Katie.
Potato Salad
Wholemeal freshly Baked Bread, baked by Karen who was absent due to illness.
We missed you Karen.
Get well soon.
The greens were
Peas
Snow peas and beans

Sausages
Pesto sauce to add to the lamb. Thank you Shannon

Down the other end of the table,
Magnificent Glazed Ham (How can you not love juicy ham? It's divine)
Anna cooked Asparagus beautiful red and yellow bell peppers
Louise supplied her fabulous mustard fruits, to have with the meat

 

 

 

Time for Christmas Crackers

 

The Noble family enjoying the jokes. They were pretty corny. (The jokes not The Nobles).

One of the best part of the crackers, the Paper Hats...one size fits all

 

The kids just adored the crackers.

 

 

 

 

Time for Secret Santa. Helper Sophia, handing out the presents.
I don't care what anyone says, You know the "we are not giving the adults presents this year"...Bugger that.  I would hate not ever getting presents on Christmas Day.
I want them till I die.
Secret Santa solves that problem, everyone has to bring a $20 uni-sex present.
All into the bag and the youngest adult gets first choice and up to the eldest. Great fun.

 

What better present for our Cleo. Dora the Explorer. Hola Dora!

 

Finally got the hostess sitting down, apron off. Relaxing Whoop, Whoop, Good work Anna!

 

Sophia is taking Tennis lessons this looks like fun.

It is fun. Good Shot Sophia.

Ms Mia received a diary. She was thrilled.

The dessert was served.

Karen baking again. Beautiful Shortbread Stars,

Helen provided her Fabulous Christmas Mince Pies

I made jellies for the kids

and a Savoury Cheesecake

Hi Ms Jordan awake now.

Trees to climb. That's great.

 

So always a sad sight.
The remains of the day. And what a great day it was as well.
Thanks so much Anna and Si, we had a great time.

In two weeks we will be doing it all again. BRING IT ON!

Roast Chicken Breasts - Perfect for Christmas Day

My friend Melinda was looking for a quick and easy dish to contribute to her family's Christmas feast.
The Seafood option was already taken, so I suggested that she made Roast Stuffed Chicken Breasts.
These are a favourite of ours and you can prepare earlier and just pop into the oven once they have reached room temperature for about 30 minutes.
Very Juicy and packed full of flavour
Because breasts dry out easily, French Roasting is the best way to keep them moist.

But first lets make the stuffing.
This is a favourite of our family...My mother would have bacon in it but we have Bacon Unbelievers in our lot. So it's up to you.

4 cup fresh breadcrumbs
1 corn cob micro waved 2 minutes, kernels removed

1 shallot finely chopped (About 2 tablespoons)
2 tablespoon olive oil
8-10 sage leaves chopped

3 tablespoons chopped fresh thyme
3 tablespoons parsley finely chopped
8 dried apricots finely chopped
1/2 cup dried cranberries finely chopped
Sea salt and freshly ground black pepper

2 eggs
1/4 cup chicken stock

More olive oil

Gently sauté the shallot in the oil
Add sage leaves and let cook about a minute
This develops the flavour.

Meanwhile toss everything into a big bowl
Take out the amount you need to stuff your Breasts and with the remainder turn them into Stuffing Balls.

Form balls with wet hands
Fry in olive oil till brown...
These can be served at room temperature.
If you freeze them in advance.
Just thaw them and pop into 180C oven for about 5 minutes, to freshen them up.
Surround your poultry with these little balls.
They are delicious.

Now let's stuff the breast
Please buy Breasts "skin on"
You can always remove the skin if you are worried about fat. But you need the fat for flavour

Pat the breast dry and lay skin down on the bench.
With your knife, cut into the thick pieces of chicken and just stretch it out so that the breast is even,
Lay filling on the breast
Roll up and secure either with string or toothpicks.
Season the skin with sea salt and freshly ground black pepper
Rub the skin with olive oil


Now for the roasting.
Make a bed of vegetable for the chicken to sit on.
Carrots, onions, parsnips of you wish.
Cut them into large pieces
Season them with sea salt and freshly ground black pepper
Drizzle them with a little oil

Sit the stuffed breasts on top of the vege
Pour over 1 cup hot chicken stock

Into a 200C oven
After 10 minutes
Baste the chicken with the juice in the pan.
Turn heat down to 190C

Another 10 minutes, baste again
If the pan is getting dry add some hot water, we want to keep that steam up and we don't want the vege to dry out,

Now another 10-15 minutes
They should be cooked by then.

Put a skewer in the middle if it is hot to the lip.
Should be done.Try not to overcook.
Remove and let rest.

Meanwhile make the gravy
Add some water to the vege (not too much) and bring to the boil on top of the stove.
Taste and see if you need to add anymore seasoning. Adjust if neccesary.

Strain into pot
I like my gravy slightly thickened.
You can do this with a beurre maine
Equal parts of butter and flour mixed in your hands to a paste.

Just drop pieces of it till the gravy is thickened to your liking.
Let it simmer for a few minutes.

You are ready to roll.

We had roast potatoes last year with our dinner.
Half cooked in duck fat and Half in olive oil.
Both work!

Can't wait for Christmas Dinner.

Vodka, Chili, Beetroot - More Homemade amd Homegrown Treats

Its been a bit busy.
I was inspired to make this Chicken and White Bean Chili from Giada de Laurentiis
My daughter Katie is allergic to products from the nightshade family so this Chili
will work for her and nice change to have white chili instead of a red one.
I made some changes mainly because I was missing some ingredients. It still worked
I cooked for my grandchildren. They filled their burritos with the chili, grated cheese, carrot, lettuce and loved it

I had chicken breasts and poached them,
This is the most simple way to do this,

Bring some chicken stock to the boil
For extra flavour throw in an chopped onion, a chopped carrot and some fresh herbs
Parsley, rosemary, oregano perhaps
Simmer for 10 minutes to extract the flavour from the vege

Add chicken breasts
Bring back to the boil.
Simmer about 2 minutes
Turn off the heat
Cover and leave at least 30 minutes.

Guaranteed moist, flavourful, chicken
Cook and shred ready for the chili.
Reserve the stock for the chili
I also added a chopped red pepper with the onions
but for the nightshade intolerant leave that out.
So here we go

* 2 tablespoons olive oil
* 1 large onion, chopped
* 4 garlic cloves, minced
* 2 chicken breasts (Poached as above)
* 1 teaspoon salt, plus more for seasoning
* 2 tablespoons ground cumin
* 1 tablespoon fennel seeds
* 1 tablespoon dried oregano
* 2 teaspoons chili powder
* 3 tablespoons flour
* 1 450gms cannellini or other white beans, rinsed and drained
* 1 bunch (about 1 pound) Swiss chard, stems removed,
   leaves chopped into 1-inch pieces (optional
* 1 cup frozen corn, thawed
* 2 cups reserved chicken stock
* 1/4 teaspoon crushed red pepper flakes
* Freshly ground black pepper for seasoning
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh flat-leaf parsley

In a large heavy-bottomed saucepan or Dutch oven,
Heat the oil over medium-high heat.
Add the onion and cook until translucent, about 5 minutes.
Add the garlic and cook for 30 seconds.
Season with 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder.
Cook, stirring frequently, for a couple of minutes
Stir the flour into the mixture.
Cook a little longer to cook out the flour
Add the beans, Swiss chard, corn, and chicken stock.
Bring the mixture to a simmer, scraping up the brown bits
that cling to the bottom of the pan with a wooden spoon.
Simmer for 15 minutes
Add shredded chicken simmer another 15 minutes
until the liquid has reduced by about half
and the chili has thickened.

Add the red pepper flakes and simmer for another 10 minutes.
Season with salt and pepper, to taste.
Ladle the chili into serving bowls.
Sprinkle with the Parmesan cheese and chopped parsley
Or  turn into burritos or tacos perhaps.

Excellent.


Chris loves to garden and grow fresh vegetables
Yum
This year he has experimented with white beetroot as well as the traditional red.
I made this little salad
Red beet, white beet and asparagus.
Delicious and healthy...whats more

Simmer the beetroot till fork tender
Simmer the asparagus to your liking
Peel the beets and cut into chunks
Ditto with the asparagus.

Season with sea salt and pepper
Drizzle a good olive oil and some lemon juice.
I guarantee it won't last long

Now I am putting some Vodka down for Christmas Day
Did some shopping at Duty Free 
Michael Chiarelli has this recipe it looks great
It is currently fermenting

3 bags frozen Cranberries
2 cups sugar
1 vanilla bean or 2 teaspoon Vanilla extract

Peel of 4 oranges
2 large bottle Vodka
Put Cranberries, sugar and vanilla bean into pot and over medium heat cook gently till some of the berries pop their skins
Cool

Meanwhile Put the orange peel and vodka into a mason jar or something similar
Add cooled cranberries
Stir
Put lid on and leave for at least a week

I believe you are not allowed to touch it till it is done. It is getting darker I am desperate to smell and taste it.
Bring on Christmas Day.