Easy, Last Minute, 3-Course Christmas Spread
If you still haven't decided your Christmas menu, you've landed up at the right place. So don't worry, be merry! Make the hap-hap-happiest season of all, the most delicious one too. From the turkey to chicken, from ham to the party puddings, whatever festive feast you're throwing this season, try some of our special recipes for your table spread. All the dishes in this 3-course Christmas spread are easy-to-make; just pop it in the oven and forget about it!
Also read: 3 Most Popular Desserts for Christmas!
Baked Cheese With Sun Dried Tomatoes
200 grams soft cheese of your choice (you can use Mozzarella, Camembert or goat's cheese)
¼ th cup canned, sun-dried tomatoes
2 cloves of garlic, finely chopped
1 tbsp olive oil
1 packet of plain crackers
Fresh oregano (you may use the dried variety too, it's absolutely alright)
Method: Pre-heat your oven to 190 degrees. Remove your cheese from the packet and cut it into large chunks, line a baking dish with butter paper and toss the chunks of cheese in the baking dish. Sprinkle the tomatoes, oregano, garlic and olive oil and bake for 5-10 minutes or until soft. Serve immediately with crackers.
Glazed Ham With Coriander And Fennel
200 gms well-cooked ham
2 tbsp fennel seeds
2 tbsp coriander seed
1 tsp black peppercorns
1 cup apricot preserves (you may also use apricot chutney)
Method: In a deep, heavy bottom dish, crush the fennel and coriander seeds and the peppercorns. Add the preserves (or apricot chutney) to the pan with some water (around 2-3 tbsp should be enough) and warm it a bit on low flame. Your glaze is ready in a jiffy! Now pop the cooked ham in a baking dish and pour the glaze over it to cover completely. Cover with aluminum foil and bake for 15 minutes or until the ham is completely coated with the thick glaze. Serve with stir fried beans and un-skinned potato wedges.
Also read: Black Foods Gain Popularity In India
Spicy Roast Chicken With Lemon Zest
1 medium sized whole chicken
1 small bunch or coriander leaves, finely chopped
1/4th cup fresh sage leaves, finely chopped
3 large cloves of garlic, finely chopped
2-4 small orange carrots
2 stalks of celery
2 medium onions
Salt as per taste
Pepper as per taste
1 cup chicken broth
1 lemon, zest scraped and juiced
Olive oil as per requirement
Method: Wash, skin and clean the chicken and pat dry with kitchen towel; place the wings underneath the body and keep the cavity exposed. Dice the onions, carrots and celery stalks and set aside. Divide the chopped coriander leaves into equal halves, use one half and mix it in a medium sized bowl with the garlic, sage, 1 tablespoon lemon juice, 1 teaspoon lemon zest, a pinch or two of salt (or as per taste) and 1 tablespoon olive oil. Stuff this herb mixture into the cavity. Carefully place the chicken in a greased baking dish and drizzle 3-4 tablespoons of olive oil on the chicken; use your fingers to spread it evenly. Sprinkle with salt and pepper and roast for 30-minutes or until golden brown and crisp from the outside. Remove the baking dish and add the diced vegetables, placing them around the chicken. Add the chicken broth to pan cover the dish loosely with aluminum foil, then bake for 10 minutes. Let it rest for 30 minutes before serving.
Also read: Toasted 5-Minute Marshmallow Shots
Buttery-Chocolaty Croissant Pudding
6 egg yolks
2 cups whole-fat milk
1 cup heavy cream
1 cup table sugar
1 tsp vanilla extract
½ tsp table salt
½ tsp ground nutmeg
6 plain croissants, cut into 1-inch pieces
120 gms dark chocolate chunks
1 tbsp unsalted butter
Method: Grease an 8-inch baking dish with butter. In a large bowl whisk together the egg yolks, milk, cream, sugar, vanilla, salt and nutmeg. Add the chocolate chunks and the croissants to the bowl and mix well. Transfer the contents to the baking dish and bake in a pre-heated over for 30 minutes or until a knife inserted in the centre comes out clean. Dust with confectioner's sugar and serve warm.
Mini Victoria Cakes With Berry Glaze
1 large round sponge cake
3-4 cups fresh berries of your choice (strawberries, raspberries, or blueberries work great with this recipe)
1 cup heavy cream
2 tbsp icing sugar
Method: Cut the cake in half horizontally and using a small round cutter, carve out as many circles of cake as you can. Whip the heavy cream along with the icing sugar until it forms soft peaks. Toss the berries in a food processor and pulse for a few seconds. The berry glaze should be pulpy with chunks of fruit. While serving add a small scoop of the whipped cream on one circle of cake and drizzle some of the berry glaze on the cream. Cover it up with another circle and dust with icing sugar. Serve in small dessert plates.