Try Something New with These Alternative Christmas Meat Meals
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.auOne-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
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