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Abi's Christmas Menu
Take a peek at the tasty treats on Abi's recipe hotlist for this year.
Festive Feasting
Every Christmas I tend to be the one that hosts my family on the big day. I love to make it extremely special, so in the weeks leading up to it I prep like crazy by researching recipes, tasting and testing them out (lucky Graham), so that when the big day comes I know that my favourite feast of the year is going to cut the mustard.
Here are my faves this year, I hope you'll love them as much as me.
Beetroot & Juniper Glazed Salmon
Donna Hay
Image courtesy of Donna Hay
Full recipe here
INGREDIENTS
- 1 X 800G SIDE SASHIMI-GRADE SALMON, SKIN ON
- 4 LARGE BEETROOT (1KG), TRIMMED AND CHOPPED
- 3 CUPS (750ML) APPLE JUICE
- 6 CLOVES GARLIC
- 1 TEASPOON FINELY GRATED LEMON RIND
- 2 TABLESPOONS JUNIPER BERRIES
- 1 TABLESPOON EACH SEA SALT FLAKES AND BLACK PEPPERCORNS
- 1 BUNCH TARRAGON (ABOUT 6 SPRIGS)
- ½ CUP (90G) LIGHT BROWN SUGAR
- 1 TABLESPOON APPLE CIDER VINEGAR
- 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
METHOD
1. Place the salmon to fit snugly in a deep-sided baking dish. Place the beetroot, juice, garlic, lemon rind, juniper, salt, pepper and half the tarragon in a blender and blend until smooth. Pour the mixture over the salmon, ensuring the salmon is submerged. Cover with plastic wrap and refrigerate for 3 hours.
2. Preheat oven to 240°C (475°F). Line a large baking tray with non-stick baking paper.
Remove the salmon from the dish, wipe off any excess marinade and set aside, skin-side down, on the tray. Reserve ½ cup (125ml) of the beetroot mixture and strain into a small saucepan. Place over medium heat. Add the sugar and vinegar, stir to combine and bring to the boil. Cook for 10 minutes or until syrupy.
3. Roast the salmon, brushing every 10 minutes with the beetroot glaze, for 30 minutes or until dark golden.
Image courtesy of Donna Hay
Full recipe here
Pickled Beetroot, Radicchio & Goats Cheese Salad
Donna Hay
Image courtesy of Donna Hay
Full recipe here
Pickled Beetroot, Radicchio & Goats Cheese Salad
Donna Hay
INGREDIENTS
- 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
- 3 HEADS RADICCHIO, TRIMMED, LEAVES SEPARATED
- 200G ASH-DUSTED GOAT’S CHEESE+, SLICED
- PICKLED BEETROOT
- ½ CUP (125ML) WATER
- 1 CUP (250ML) APPLE CIDER VINEGAR
- ⅓ CUP (120G) HONEY
- ¼ CUP SAGE LEAVES
- SEA SALT AND GROUND BLACK PEPPER
- 3 BEETROOTS, PEELED AND THINLY SLICED USING A MANDOLINE
- 4 BABY TARGET BEETROOTS++, SCRUBBED AND THINLY SLICED USING A MANDOLINE
- HONEY WALNUT CLUSTERS
- 1 CUP (100G) WALNUTS
- 2 TABLESPOONS HONEY
- 1 TEASPOON SEA SALT FLAKES
METHOD
1. Place the salmon to fit snugly in a deep-sided baking dish. Place the beetroot, juice, garlic, lemon rind, juniper, salt, pepper and half the tarragon in a blender and blend until smooth. Pour the mixture over the salmon, ensuring the salmon is submerged. Cover with plastic wrap and refrigerate for 3 hours.
2. Preheat oven to 240°C (475°F). Line a large baking tray with non-stick baking paper.
Remove the salmon from the dish, wipe off any excess marinade and set aside, skin-side down, on the tray. Reserve ½ cup (125ml) of the beetroot mixture and strain into a small saucepan. Place over medium heat. Add the sugar and vinegar, stir to combine and bring to the boil. Cook for 10 minutes or until syrupy.
3. Roast the salmon, brushing every 10 minutes with the beetroot glaze, for 30 minutes or until dark golden.
Roasted Baby Carrots With Harissa & Pomegranate
Ottolenghi
Image courtesy of The Happy Foodie
Full recipe here
INGREDIENTS
- 2 TEASPOONS CUMIN SEEDS
- 2 TEASPOONS HONEY
- 2 TABLESPOONS ROSE HARISSA
- 20G UNSALTED BUTTER, MELTED
- 1 TABLESPOON OLIVE OIL
- 800G LONG BABY CARROTS (OR REGULAR CARROTS, CUT INTO LONG, THIN BATONS), PEELED AND STEMS TRIMMED.
- 10G CORIANDER LEAVES, ROUGHLY CHOPPED
- 60G POMEGRANATE SEEDS
- 2 TEASPOONS LEMON JUICE
METHOD
1. Preheat the oven to 230°C fan.
2. In a large bowl, mix together the cumin, honey, harissa, butter, oil and ¾ teaspoon of salt. Add the carrots, mix well, then spread out on a large parchment-lined baking tray: you don’t want to overcrowd the carrots, so use two trays if you need to.
3. Roast for 12–14 minutes, until the carrots are beginning to brown but still retain a bite, then remove from the oven and set aside to cool.
Image courtesy of The Happy Foodie
Full recipe here
Lemon Zest Roast Potatoes
Anna Jones
Image courtesy of Anna Jones
Full recipe here
Lemon Zest Roast Potatoes
Anna Jones
INGREDIENTS
- 1.5 KG MARIS PIPER POTATOES
- 3 LEMONS
- 2 TBSP CORIANDER SEEDS, BASHED IN A MORTAR
- 2 HEADS GARLIC
- OLIVE OIL
METHOD
1. Heat the oven to 190C (170C fan)/375F/gas 5. Peel the potatoes and cut the smaller ones in half and bigger ones in quarters. Wash in cold water to get rid of any extra starch, tip into a large pot, cover with cold water and season well with salt. Bring to a boil, cook for about eight minutes, drain in a colander and leave to steam dry for a couple of minutes.
2. Give the colander a vigorous shake to rough up the potatoes a little – this will help the edges to crisp up later on. Put in a roasting tray, add the zest of three lemons, then cut the zested lemons in half and add to the roasting tray. Add the bashed coriander seeds, garlic bulbs, a good pinch of salt and pepper and a generous drizzle of oil. Roast for 40-50 minutes, turning from time to time, until golden brown, then remove from the oven.
3. Once cool enough to handle, slice the top off the garlic and squeeze out the soft flesh over the potatoes. Squeeze over the juice of the roasted lemons, toss everything to mix the flavours, then serve piping hot.
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Organic & Natural Wine
Abigail Ahern
Of course I'll be serving our own label wine for the occasion. From a celebratory fizz to a smooth red, there's one to suit every palette and every kind of dish from fish to veggies.
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