Do you want to branch out and try something a bit different for your Christmas meal this year? Take some inspiration from our modern Christmas feast menu!
Turkey and Mango Parcels
You’ll need:
- 1 turkey breast
- 1 tin (840g) mango
- 1 cup plain yoghurt
- 1 ½ cups sliced almonds
Method:
- Preheat the oven to 170oC. Cover a baking tray with baking paper and set aside.
- Slice the turkey breast into 3 escallops. Cut a pocket in each one and insert a mango cheek. Secure with a toothpick.
- Drain the remaining mango and puree in a blender. Combine half a cup of the puree with the yoghurt.
- Heat a non-stick frying pan and fry the turkey parcels for 3 minutes each side. Remove from the pan and pat dry with paper towel. Remove the toothpicks.
- Dip each turkey parcel in the yoghurt mix and coat in the sliced almonds. Lay on the baking tray and bake for 15 minutes.
Lobster and Watercress Salad with Lime Butter
You’ll need:
- 9 cooked lobster tails
- 125ml fresh squeezed lime juice
- 200g butter, cubed
- 2 Tbsp. finely chopped fresh chives
- 4 cucumbers
- 2 bunches watercress, washed and dried
- 3 ripe avocados, peeled and thinly sliced
- Salt and pepper
Method:
- Use sharp kitchen scissors to cut down the middle of the underside of 1 lobster tail. Gently peel back the shell and break it away. Carefully remove the lobster meat in one piece and cut crossways into 4 medallions. Repeat with the remaining lobster tails.
- Place lime juice in a small saucepan over medium-low heat and bring just to the boil. Use a wire balloon whisk to gradually whisk in the butter, 1 cube at a time, until butter melts and is well combined. Add the chives and whisk until well combined. Taste and season with salt and pepper.
- Use a vegetable peeler to slice the cucumber lengthways into thin strips. Divide the cucumber, watercress and avocado among serving plates. Top with the lobster medallions and drizzle with lime butter, and serve.
Rocket, Spinach and Feta Salad with Citrus Dressing
You’ll need:
- 100g baby spinach
- 100g baby rocket
- 200g feta
- 1 cup peas, fresh or frozen
- 5 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 1 tsp sea salt
- 1 tsp pepper
Method:
- Wash salad leaves, dry and place in a large salad bowl.
- Blanch the peas in boiling water for 1-2 minutes (a little longer for fresh peas). Refresh under cold water, drain and add to salad bowl.
- Crumble fetta into a bowl and scatter through the salad.
- Combine lemon juice, oil, salt and pepper in a small jar with a lid. Shake well to combine and drizzle over the salad before serving.
Chocolate and Pistachio Slice
You’ll need:
- 250g packet of plain chocolate biscuits
- 85g butter
- 400g dark chocolate, chopped
- 185ml cream
- ½ cup chopped roasted pistachio kernels
- 1 Tbsp. coffee liqueur
Method:
- Place the biscuits and butter in a food processor and process until the mixture resembles fine breadcrumbs. Press the mixture into a rectangular, loose-bottomed tart tin lined with non-stick baking paper. Smooth over with the back of a spoon.
- Place the chocolate and cream in a small saucepan over low heat and stir until the chocolate is melted and smooth. Stir in the nuts.
- Pour the chocolate mixture over the biscuit base and smooth the top. Place in the fridge for 2 hours or until firm to the touch. Carefully remove from the tin and slice to serve.