Rolled Turkey with Goats Cheese and Cranberry Stuffing
This is the perfect Turkey if you don't have time (or enough mouths to feed) for the whole bird! Simple, delicious and easy as getting your kids to go to sleep (jokes that's not easy!).
Flat leaf parsley
You will also need cling wrap or baking paper
Lay the baking paper or cling wrap flat and drizzle honey all over it, layer the prosciutto down on top, making sure to overlap it - as this is what will keep your turkey together. Slice your turkey breast approximately 1-1.5cm thick and layer it on top of the prosciutto. Spread your goats cheese on top of the turkey generously and sprinkle the remaining ingredients evenly across. Roll the turkey tightly making sure you don't get any of you baking paper or cling wrap caught. Place in the fridge over night to set, or you can pop it in the freezer for 2 hours. Preheat the oven to 180 degrees celsius. Remove your turkey from fridge/freezer and very carefully remove your baking paper or cling wrap. Place your rolled turkey in a baking tray and drizzle with olive oil. Bake for 45 mins - 1 hour - until lovely and crisp on the outside and cooked in the middle. Allow your turkey to rest before slicing to serve.
Garlic Lemon Zest Pasta
This is our go to pasta - simple, fresh and delicious and you usually have all the ingredients you need in the pantry. We used broccoli in this recipe, but you could exchange that for anything you like, prawns, chicken breast, spinach etc. And if you are wanting to take this to the next level, depending on your audience you could easily add fresh chilli or goats cheese - yum!
6 garlic cloves, very finely chopped
1 spanish onion, thinly sliced
Half a bunch of flat leave parsley
1 lemon zest
2 lemons, juiced
Packet of pasta
1-2 bunches of broccolini, thinly sliced (long ways)
Pop your pasta water on the stove to boil. Add a very generous amount of olive oil to your pan (this will be your 'sauce'), throw in finely chopped garlic and onion and saute until translucent. Add your pasta to your boiling water. While that is cooking add your broccolini to your garlic and onion and stir through. Add lemon zest and continue to cook, stir through cooked pasta (once drained) and add more olive oil if needed, once pasta and broccolini is well mixed, turn off the heat and add flat leaf parsely, lemon juice and sea salt and serve! If you are wanting to prepare this dish the day before you absolutely can - you will just need add the last three steps before you serve on the day when you serve it up.
Kale and Pomegranate Salad
Such a vibrant salad to add to any summer menu - simply serve with your choice of protein and enjoy!
Half a bunch of Kale, roughly chopped
2 x nectarine, sliced
1 x avocado, sliced
1/3 cup of crushed roasted almonds
Apple cider vinegar
Optional - haloumi or goats cheese
Place kale into a large salad bowl, drizzle with apple cider vinegar and olive oil and massage it into the leaves. Prepare nectarine, avocado and pomegranate and layer the salad, lightly tossing them through the kale. If you decide to add cheese (why wouldn’t you?!) layer it evenly across the top and finish by sprinkling the roasted almonds across the salad - yum!
Honeycomb and Cookie Ice-cream
This is the cheats of all desserts - we grew up on this for our Christmas dessert as kids and it will forever hold fond memories in my heart! My Nan would layer it with sponge fingers dipped in chocolate topping - but I sometimes find them a little thick, so I changed it up and had no regrets.
Packet of honey comb
Tub of vanilla ice - cream (size depending on how many people you are serving)
Packet of chocolate ripple biscuits
Soften ice cream by leaving it out on the bench in the tub, crush your honeycombs - half a packet should be plenty for a 2 litre tub. Stir the honeycomb through the ice cream and layer it with chocolate ripple biscuits - go light on these rather than heavy as the ice cream is already quite sweet from the honeycomb. We used glasses for ours but this can definitely be made in a large container or bowl. Allow to freeze overnight for the layer to set. Winner dish for young and old!
Vanilla Cashew Cups
This one is for the lovers of a healthy dessert - pretty to plate and yum to eat. It does require soaked cashews though so make sure you have those prepared (they will need 3 hours to soak and soften - I've been caught out on this too many times to count!).
1 cup of soaked cashews
1/2 cup of coconut cream
3/4 of a dessert spoon of vanilla paste
1/3 cup of sweetener, we used maple syrup
Blend cashews, coconut cream, vanilla paste and maple syrup in a blender until a super smooth consistency forms. Pour into glasses and allow to set in the fridge. To serve you can either grate chocolate on top, or your can melt it (we used our home made chocolate recipe, which can be found on our journal, as we already had some prepared) and add fresh raspberries on top.
We hope you enjoyed Christmas with us and above all else we hope you get some very special time with the ones you love this Christmas.