However, we were not all born to be natural great cooks, were we? But don’t stress because we have you covered with a flop proof and easy to make Christmas lunch menu. Have fun cooking!
Starter: Easy bacon chilli poppers:
Wrap bacon around red pepper, jalapeno, and feta cheese. Add some spice to the bacon and bake it in the oven for 10 minutes.
Lunch: Roast chicken with honey spice glaze:
Ingredients:
– 1 whole chicken
– 1 tablespoon honey
– 2 teaspoons Chinese five spice powder
– 1 tablespoon soy sauce.
Method:
– Preheat oven to 150 degrees Celsius.
– Take out the giblets and rinse the chicken.
– Trim off excess fat, and pull out any leftover quills with tweezers.
– Score the skin, just cutting through the fat without touching the meat. If this seems like too much co-ordination, just poke it all over with a skewer.
– Put it on a rack over a roasting tray, and put it in the oven for an hour, breast-side up.
– Once the hour’s up, turn it over (breast-side down), then set a timer for another hour.
– Make the glaze by melting the remaining ingredients together in a saucepan.
– Once the second hour is up, take chicken out and brush it generously with the glaze, and put it back into the oven.
– It shouldn’t take more than five minutes for the glaze to go crisp and deep golden-brown – but it’s very susceptible to burning, so be careful.
– Remove, cut and serve hot.
Dessert: Black forest meringue log:
Ingredients:
– 15 ml corn flour
– 4 free-range egg whites (room temperature)
– 200 ml castor sugar
– 45 ml cocoa powder
– 15 ml cocoa powder for dusting
Filling:
– 250 ml fresh cream
– 250 ml pitted black cherries
– Halved soaked in 60 ml rum
– 60 ml grated dark chocolate
– Icing sugar and cocoa for dusting
Method:
– Preheat the oven to 160 degrees Celsius.
– Line a 25 cm by 30 cm Swiss roll tin with non-stick baking paper and sprinkle with corn flour. Shake off the excess.
– Whisk egg whites while gradually adding the castor sugar until thick and glossy add the cocoa and fold in until well combined.
– Spread into the lined Swiss roll tin.
– Sprinkle with the 15 ml cocoa powder.
– Bake in the oven for 15 minutes.
– Once cooked, turn out onto a sheet of baking paper, gently remove the attached baking paper and allow cooling.
– Whip the cream until soft and spread onto meringue, top with chocolate and cherries.
– Using the baking paper underneath, gently roll the meringue lengthwise to create a longer, thinner roll.
– Dust with icing sugar and cocoa powder.
– Cut into slices when ready to serve.
Cocktails: Rudolph-Tini:
Ingredients:
- 60ml vodka
– 30ml hazelnut liqueur
– 30ml coconut flavoured rum
– 30ml half-and- half cream
– two 4 inch cinnamon sticks
– 1 red cherry
Method:
– Pour the vodka, hazelnut liqueur, rum, and half-and- half into a cocktail shaker over ice.
– Cover, and shake until the outside of the shaker has frosted.
– Strain into a chilled martini glass and garnish with the cinnamon sticks to look like antlers, and the cherry on the rim to look like a nose.
Mocktails: The Grinch Punch:
Ingredients:
– 13 packets unsweetened lemon-lime Koolaid
– 2 cups of sugar
– 350ml pineapple juice
– 350ml frozen lemonade concentrate, thawed
– 1/2 litre of Sprite
– Ice
– Red sanding sugar for glass trim
Method:
– Pour 2 quarts of water in a 1 litre container.
– Add the Kool-aid mix and sugar and stir until the sugar is dissolved.
– Add the pineapple juice and lemonade and stir well.
– To top the rim of a glass, dip the top in water then dip into the sanding sugar.
– Just before serving, add the Sprite and ice.
– Serve and Enjoy!
