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Try Something New with These Alternative Christmas Meat Meals

One pot Mediterranean Roast Lamb Featured Image

There’s a reason why traditional roast meat options became “traditional” inclusions on Christmas tables across the world – they’re delicious, a great way to feed the hungry hoards, and did we mention they’re delicious! But that doesn’t mean we shouldn’t venture to try something new and different sometimes too. Give these just-as-delicious alternative meat meals a try on your Christmas menu this year.

Who know’s, maybe you’ll start a new tradition.

Chicken Saltimbocca

Tantalise your guests taste buds with this scrumptious Chicken Saltimbocca dish. The Italian-style chicken, accompanied with potatoes and a crunchy green side salad, offers a refreshing flavour alternative to roast chicken and stuffing, but the whole meal is not too far astray from the usual combinations on a typical Christmas plate.

Cook: 0:30 Mins
Serves: 4

INGREDIENTS:

  • 800g baby potatoes
  • 2 chicken breast fillets, halved horizontally
  • 4 slices prosciutto
  • 8 sage leaves
  • 20g butter
  • 1 tbs olive oil
  • 1 tbs chopped sage
  • 120g pkt mixed salad leaves

METHOD

Step 1
Cook potatoes in a saucepan of boiling water for 15 mins or until tender.

Step 2
Meanwhile, place the chicken between 2 sheets of plastic wrap. Use a rolling pin or meat mallet to gently pound until 1cm thick. Place 1 prosciutto slice on a clean work surface. Top with 2 sage leaves. Place 1 piece of chicken in the centre and wrap the prosciutto around the chicken, pressing firmly to secure. Repeat with the remaining prosciutto, sage leaves and chicken.

Step 3
Add the butter and oil to a large frying pan over medium heat. Place the chicken, sage-side up, in the pan and cook for 2 mins. Turn and cook for a further 2 mins or until chicken is golden brown and cooked through. Transfer to a plate and loosely cover with foil.

Step 4
Drain the potatoes. Add to the pan with the chopped sage. Toss to coat.

Step 5
Divide chicken, potatoes and salad leaves among serving plates. Season.

Recipe Source: www.taste.com.au

One-Pot Mediterranean Roast Lamb

Here’s another dish that is not too far from what you might usually serve up on Christmas, but delivers a delightful mediterranean inspired flavour. And perhaps most importantly, this One-Pot Mediterranean Lamb Roast is cooked in just one pot! Making it a perfect choice for Christmas Day when the kitchen is already bursting at the seams with endless pots, pans and bowls.

Prep: 0:20 Mins

Cook: 4:30 Hrs and Mins
Serves
: 6

INGREDIENTS:

  • 60ml (1 ⁄4 cup) olive oil
  • 2 large garlic cloves, coarsely chopped
  • 2 large fresh rosemary sprigs, leaves picked, plus extra leaves, finely chopped, to serve (optional)
  • 5kg lamb leg roast
  • 2 red onions, skin on, halved
  • 125ml (1 ⁄2 cup) red wine
  • 2 x 400g cans cherry tomatoes
  • 145g (1 cup) pitted kalamata olives
  • 2 tablespoon drained baby capers
  • 6 drained anchovy fillets, coarsely chopped
  • 3 long strips of lemon rind
  • 1 ⁄2-1 teaspoon dried chilli flakes, to taste
  • Finely grated lemon rind, to serve (optional)
  • Steamed green beans, to serve

METHOD

Step 1
Preheat oven to 140°C/120°C fan forced. Combine the oil, garlic and rosemary in a small bowl. Score the fat on top of the lamb diagonally then transfer to a roasting pan. Pour over the oil mixture to cover. Arrange the onion halves, skin-side down, around the lamb. Cover the pan with foil to enclose. Roast for 4 hours.

Step 2
Transfer the lamb and onion to a large plate. Drain any fat from the pan.

Step 3
Increase oven to 220°C/200°C fan forced. Pour the wine into the pan and place over medium heat. Bring to a simmer and cook, stirring, for 2-3 minutes or until the wine has reduced by half. Add the tomatoes, olives, capers, anchovy, lemon rind strips and chilli flakes. Stir until well combined. Season.

Step 4
Return the lamb to the pan. Roast, uncovered, for 20 minutes. Return the onion to the pan and roast for a further 10 minutes or until the lamb is golden and the sauce thickens. Set aside for 10 minutes to rest. Sprinkle with grated lemon rind and extra rosemary, if using. Serve with steamed green beans.

Recipe Source: www.taste.com.au

Smoky Beef and Ale Skewers with Green Apple Salsa

Christmas menus and recipes, particularly in this gorgeous sunburnt country of ours, are moving outside to more barbecue based dishes rather than roasts in the oven. A beautiful combination of barbecue, beef and beer, makes these Smoky Beef and Ale Skewers with Green Apple Salsa the perfect Aussie Christmas menu option.

Prep: 0:20 Mins
Cook: 0:10 Cook
Serves
: 8

INGREDIENTS:

  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 2 garlic cloves, crushed
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon ground allspice
  • 330ml bottle pale ale
  • 5kg thick beef rump steak, trimmed, cut into 4cm pieces
  • 1 tablespoon extra-virgin olive oil
  • Lemon wedges, to serve
  • Small fresh flat-leaf parsley leaves, to serve

GREEN APPLE SALSA

  • 1 medium granny smith apple, cored, finely diced
  • 1/2 small red onion, finely diced
  • 2 long red chillies, thinly sliced
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon wholegrain mustard

METHOD

Step 1
Combine paprika, brown sugar, garlic, oregano, and allspice in a large jug. Add ale. Stir to combine. Place beef in a large shallow glass or ceramic dish. Pour over marinade. Cover. Refrigerate for 4 hours to allow flavours to develop.

Step 2
Thread beef onto skewers, reserving marinade. Season with salt and pepper. Drizzle with oil.

Step 3
Heat a barbecue grill or chargrill pan on medium-high heat. Cook skewers, turning occasionally, basting with reserved marinade, for 8 minutes for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.

Step 4
Meanwhile, make Green apple salsa: Combine apple, onion, chilli, chives, vinegar, oil and mustard in a bowl. Season with salt and pepper.

Step 5
Serve beef skewers with salsa and lemon wedges, sprinkled with parsley leaves.

Recipe Source: www.taste.com.au