Christmas dinner doesn’t have to break the bank! Keep costs down without compromising on the quality of your Christmas feast this festive season by making a few simple changes to your menu.
Smoked Mackerel Pate
Seafood is a great addition to any Christmas meal but it can push the costs up very quickly. Keep your budget under control without giving up your seafood dish by whipping up some smoked mackerel pate.
You’ll need:
- 25g unsalted butter, melted
- Zest from half a lemon
- 160g pack smoked mackerel fillets, skinned
- 1 spring onion, roughly chopped
Method:
- Tip the melted butter, lemon zest, mackerel and spring onion into a food processor and blend until smooth.
- Spoon the mixture into a ramekin and smooth the top. Press some parsley on top, grind over some pepper and keep in the fridge until you’re ready to eat.
- Serve the pate with French bread or crackers.
Lemon Herb Roast Chicken
Turkey is a classic Christmas main dish but buying a turkey can be costly. Think outside the box this year with this tasty lemon and herb roast chicken that’s sure to be a crowd pleaser.
You’ll need:
- 2-4kg whole chicken
- 1/3 cup olive oil
- 2 tsp mixed dried herbs
- 1 lemon, quartered
Method:
- Preheat oven to 220°C. Trim fat from chicken. Discard neck. Rinse chicken (including cavity). Pat dry with paper towel.
- Stuff the lemon into the cavity and tie the legs with kitchen string. Brush chicken with 2 tablespoons oil. Sprinkle with herbs. Season with salt and pepper.
- Place chicken, breast side up, on a rack in a roasting pan, place in the oven and roast for 1 hour and 45 minutes, basting regularly. The chicken is done when the juices run clear when the thigh is pierced with a skewer.
Three-Hour Pork Belly
One great way to keep your Christmas costs down is to choose cheaper cuts of meat. Pork belly is a perfect example of a cheaper cut of meat that can be turned into a spectacular main meal.
You’ll need:
- 2 Tbsp. fennel seeds
- 1 tsp black peppercorns
- 1 small bunch thyme, leaves only
- 3 garlic cloves
- 3 Tbsp. olive oil
- 5-2kg piece boneless pork belly, skin scored
- 2 lemons
Method:
- Toast the fennel seeds and peppercorns in a dry frying pan for 2-3 minutes. Pound together in a pestle and mortar with some salt, thyme and garlic to make a paste.
- Mix paste with 2 tablespoons of olive oil and rub all over the flesh of the pork. Cover and chill, leaving to marinate for several hours or overnight is possible.
- When ready to cook, rub the skin of the joint with salt and 1 tablespoon of olive oil. Sit on a wire rack in a roasting pan and roast at 200°C for 30 minutes.
- After the 30 minutes, squeeze the lemons over the pork skin and turn the heat down to180°C. Roast for a further 2 hours. Turn the heat back up to 200°C for another 30 minutes to finish the crackling.
- Rest for 20 minutes before serving.
Mini Pavlovas
Traditional Christmas puddings and cakes often call for a long list of ingredients that can eat up your holiday budget. But a simple dessert like pavlova is easy to make and allows you to control some of the ingredients you use, helping you keep your spending under control!
You’ll need:
- 6 egg whites
- 5 cups caster sugar
- 1 tsp cornflour
- 1 tsp white vinegar
- 300ml thickened cream
- 2 Tbsp. icing sugar
- Fruits of your choice
Method:
- Trace six 10cm circles on a sheet of baking paper. Place on a baking tray.
- Beat egg whites in a large bowl using an electric mixer until soft peaks form. Beat in caster sugar, 1 tablespoon at a time. Continue to beat for a further 3 minutes or until smooth and glossy. Ass cornflour and white vinegar and beat until combined.
- Divide pavlova mixture evenly among the circles on the tray, spreading out to the edges.
- Cook in a very slow oven, 120°C, for 1 hour or until pavolvas feel dry and crisp. Cool in the oven, with the door ajar, for 2 hours. Transfer to wire rack to cool completely.
- Beat cream with icing sugar until peaks form.
- To serve, top mini pavlovas with whipped cream and decorate with sliced fruit.