CHRISTMAS is the time to be jolly. So be jolly in the kitchen this season with some marvellous recipes.
Over the coming weeks, we will reveal some brilliant recipes to use for your Christmas Day lunch and festivities.
We will have recipes in which you won’t have to suffer from hot blushes in the kitchen and some that you won’t have to move too many muscles to do.
Some will be challenging, some will be easy.
But we want your Christmas to be the tastiest of all for all of your family.
It’s time to scrap that traditional turkey or that chicken and go with something a little different to add a different flavou to Christmas.
Here are a couple of hints.
Barbecued Stuffed Pork Loin Recipe
- 50g butter
- 3 rashers Primo middle bacon, rind removed, finely chopped
- 1/2 small brown onion, finely chopped
- 1/2 (70g) cup chopped unsalted macadamia nuts
- 1 large granny smith apple, peeled, finely chopped
- 1 1/4 cups fresh breadcrumbs
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 2 tablespoons finely chopped fresh rosemary leaves
- 1.5kg rolled pork loin
- 1 tablespoon olive oil
- 2 teaspoons sea salt
- apple sauce, to serve
- Melt butter in a frying pan over medium-high heat. Add bacon and onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add macadamias. Cook, stirring, for 5 to 7 minutes or until macadamias are golden. Remove from heat. Stir in apple, breadcrumbs, parsley and rosemary. Preheat barbecue on high with hood closed.
- Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through the thickest part of the meat without cutting through to skin. Open pork out to form 1 large piece. Press stuffing, in a wide row, on cut side of loin. Roll up pork to enclose stuffing. Tie with kitchen string at 3cm intervals to secure. Rub with oil. Sprinkle with salt. Place in a large, disposable foil baking dish.
- Cook pork, with hood down, using indirect heat (see note), for 20 minutes. Reduce barbecue temperature to medium. Cook for 1 hour 30 minutes using indirect heat or until juices run clear when a skewer is inserted into centre. Remove pork. Cover with foil. Stand for 10 minutes. Slice and serve with apple sauce.
Notes & tips
- To use indirect heat, turn heat burners on one half of the barbecue to desired temperature. Place baking dish on unheated side of barbecue. You could also cook pork in a 220°C/200°C fan-forced oven for 20 minutes, then reduce heat to 180°C/160°C fan-forced and cook for 1 hour 15 minutes to 1 hour 30 minutes.
Super Food Ideas – December 2008, Page 8
Herb custed beef with Confit Cherry Tomatoes Recipe
Ingredients (serves 6)
- 1/2 cup chopped mixed herbs (such as thyme, rosemary, flat-leaf parsley and basil), plus 2 extra sprigs of each for the confit tomatoes
- 1kg beef fillet, trimmed
- 1/4 cup (60ml) olive oil
- 1/2 cup (150g) aioli (see note) (garlic mayonnaise)
- 2 tbs black olive tapenade
- 1 cup micro herbs (see note) or rocket leaves, to garnish
- 2 x 250g punnets cherry tomatoes
- 1/2 cup (125ml) white balsamic (see note)
- 1 cup (250ml) olive oil
- 2 each garlic cloves and eschalots, sliced
- For the confit, cut a small cross in the base of tomatoes. Blanch in boiling water for 20 seconds. Drain. Place in iced water for 30 seconds. Peel immediately and place in a bowl. Warm balsamic, oil, garlic, eschalot and extra herbs in a pan over medium heat for 2 minutes. Pour over tomatoes. Leave to marinate for at least 2 hours. Cover and keep in fridge for up to 3 days until needed. Bring to room temperature before serving.
- Preheat the oven to 180°C. Spread the chopped herbs on a sheet of baking paper. Brush beef with 2 tablespoons oil, season, then roll in herbs to coat. Heat remaining 1 tablespoon oil in a flameproof baking pan over medium-high heat. Seal beef, turning, for 3-4 minutes until evenly browned. Transfer to oven for 20 minutes for rare, or until cooked to your liking. (Alternatively, sear the beef on a hooded barbecue for 3-4 minutes, then cook with the hood down for 20 minutes). Rest the beef for 5 minutes.
- Loosen the aioli with 1-2 tablespoons hot water until a pouring consistency. Spread a little tapenade on each plate.
- Thickly slice the beef, then transfer to plates. Top the beef with some confit tomatoes, drizzle with the aioli, then garnish with micro herbs or rocket leaves. Serve with the remaining tomatoes and aioli.
Notes & tips
- The confit tomatoes can be made up to 3 days in advance.
- Micro herbs are available from farmers’ markets and selected greengrocers. Aioli and white balsamic are available from supermarkets and delis.
delicious. – December 2008, Page 87