Simple Christmas recipe ideas without the fuss
Photography Cath Muscat
Christmas is a time to gather with family and friends. For me, it’s a treat spending time with my sisters and mum as we’re all so busy! My festive feast stars simple dishes that look beautiful and hark back to tradition. Pork crackling is a must on our table, as is a simple dessert with wow factor – I’m loving this easy pavlova. Enjoy!
Recipes Kerrie Worner Photography Cath Muscat
SMOKED SALMON CARPACCIO
Serves 4
Ingredients
½ cup crème Fraiche
2 tbsp whole egg mayonnaise
1 tbsp horseradish cream
1 tsp grated lemon zest
1 tbsp lemon juice
500g smoked salmon slices
1 small bulb beetroot, peeled (or radish)
4 baby qukes
1 tbsp baby capers
Edible flowers and dill sprigs, (optional) to decorate
Pickled red onion
2 tbsp caster sugar
¼ cup hot water
¼ cup red wine vinegar
1 red onion, thinly sliced into rounds
Chive oil
1 bunch chives, chopped
2 tbsp chopped parsley
¼ cup olive oil
2 tsp lemon juice
Method
1 To make pickled red onion, combine sugar and hot water in a bowl until dissolved. Stir in vinegar and onion. Allow to stand overnight or for an hour to soften.
2 To make chive oil, process all ingredients in a blender until smooth.
3 Combine crème Fraiche, mayonnaise, horseradish and juice. Season with salt and pepper. Smear or place small spoonfuls of horseradish cream onto plates. Arrange salmon slices on top. Use a vegetable peeler to slice qukes into strips. Use a mandolin to cut beetroot in paper thin slices.
4 Arrange quke slices, beetroot, capers, onion rings and edible flowers over the top of salmon. Dot small spoonfuls of chive oil around plate and sprinkle with dill. Serve.
Recipes Kerrie Worner Photography Cath Muscat
BEAN, FENNEL & EDAMAME SALAD
Serves 8
Ingredients
200g green baby beans, trimmed
200g sugar snap peas, some halved lengthways
1 small bulb fennel, trimmed, halved, shaved
1 cup edamame beans
100g Greek feta, crumbled
Edible flowers, optional, to decorate
Dressing
¼ cup olive oil
2 tbsp white wine vinegar
2 tsp Dijon mustard
3 tsp honey
Method
1 To make dressing; combine all ingredients in a jar and shake until combined. Season with salt and pepper.
2 Bring a large saucepan of water to the boil. Add beans and peas. Stir and drain after 20 seconds. Cool immediately in cold water. Pour boiling water over edamame beans and drain.
3 Combine beans, peas, fennel and edamame in a large shallow serving plate. Sprinkle over feta and drizzle with dressing just before serving. Decorate with edible flowers if using.
Recipes Kerrie Worner Photography Cath Muscat
ROLLED PORK LOIN WITH APPLE & THYME
Serves 8-10
Ingredients
3kg pork loin with rind, untied
Ground sea salt
2 tbsp olive oil
Roast new potatoes, to serve
Stuffing
3 small pink lady apples (400g)
75g butter
1 medium onion, finely chopped
2 cloves garlic, crushed
1 tbsp chopped thyme
Salt & cracked black pepper
Gravy
¼ cup plain flour
2 cups chicken stock
2 tsp soy sauce
Method
1 Place pork, rind-side down, on a clean surface. Trim any excess fat from underside. Cut a 2cm cavity between fat and fillet. Turn pork over and score rind at 2cm intervals or into a diamond pattern with the tip of a very sharp knife. Place pork, rind-side up on a tray. Sprinkle with salt and leave uncovered in the fridge overnight.
2 Pat moisture off the rind with paper towel.
3 To make stuffing, cut apples onto eighths, remove core, leave skin on. Heat half the butter in a medium non-stick frying pan over a medium heat. Add onion and garlic. Cook, stirring for 5 minutes or until onion is soft. Transfer to a bowl. Add remaining butter to same hot pan. Add apple wedges. Cook for 5-7 minutes until beginning to soften and colour. Stir through thyme. Add to apples in bowl, season well and stir until combined.
4 Preheat oven to 230C. Place pork rind-side down on a clean surface. Place apple mixture along cavity. Roll up firmly. Secure with kitchen string tied at regular intervals. Rub oil over pork. Grind salt all over rind.
5 Place in a large roasting dish and roast for 30 minutes or until rind becomes golden and has crackled. Reduce temperature to 180C and roast for a further 1 hour and 30 minutes or until juices run clear when pierced with the tip of a knife. Transfer to a platter, cover with foil and rest for 20 minutes.
6 Meanwhile, to make gravy, scrape any pan juices from roasting dish into a large jug. Allow fat to settle on top. Spoon off fat layer and discard. Combine flour with ¼ cup of the stock to form a smooth paste. Whisk in remaining stock, soy, pan juices and rested meat juices. Pour into a medium saucepan and bring to the boil. Boil, whisking frequently until thickened.
7 Serve pork carved with roast potatoes and gravy.
Recipes Kerrie Worner Photography Cath Muscat
WHITE FOREST PAVLOVA
Serves 8-10
Ingredients
8 egg whites
2 cups caster sugar
600ml thickened cream
100g grated white chocolate
2 x 125g punnet raspberries
Edible flowers and icing sugar, to decorate
Chambord marinated strawberries
2 tbsp caster sugar
2 tbsp hot water
¼ cup Chambord raspberry liqueur
1 punnet small strawberries, hulled, thickly sliced
Method
1 Preheat oven to 100C. Trace two 20cm circles onto two pieces of baking paper. Grease two large oven trays and place baking paper onto prepared trays.
2 Beat egg whites and sugar in the large bowl of an electric mixer for 10-12 minutes until thick glossy peaks form. Spoon evenly onto circles and spread out to edges of circle. Bake for 2 hours until crisp on the base. You can test by gently lifting one side off paper to see if dry on the base.
3 Turn oven off and allow to cool in oven with door ajar. Pavlovas can be made up to two days ahead.
4 To macerate strawberries; combine sugar and water in a bowl until dissolved. Stir in Chambord and strawberries.
5 Whip cream until semi-firm peaks hold. Place a meringue disc on a serving plate and spread with a few big dollops of the cream. Sprinkle with half the grated chocolate. Top with some of the raspberries.
6 Place remaining meringue disc on top and decorate with more cream, white chocolate, raspberries, marinated strawberries. Serve sprinkled with edible flowers and a dusting of icing sugar.
