Jade and “The Prof” got together to cook a Xmas feast, EYHO style! Simple, cost effective and delicious!
A 3 course meal with “Puff Daddy Pasties” for starters, “40 way Chicken” for main course and “Broken Trifle” for dessert.
PUFF DADDY PASTRIES
Makes about 18 pastries
200g store-bought puff pastry
Handful grated hard cheese, such as Gruyère or Parmesan
2 T (30ml) sundried tomato or red pepper pesto
Salt and pepper, to taste
1. Preheat the oven to 200 ̊C, lightly grease a baking pan with butter or oil.
2. Roll the puff pastry out on a lightly floured surface.
3. Whisk an egg in a small bowl to combine.
4. Brush the surface of the pastry lightly with the egg, using a brush, fork or your fingers.
5. Follow by spreading the pesto over the pastries, sprinkle over the cheese and season.
6. Fold the pastry over in half, then cut strips of about 2 cm through the breadth, give each slice a twist and place on the baking tray.
7. Continue with the remaining pastry, bake for about 10-15 minutes until golden brown, and serve! Dip in sour cream and basil pesto, hummus, olive tapenade or any good dip you like.
1 large chicken, preferably free range
3 whole bulbs garlic
1 bottle (750ml) white wine
Salt and pepper, to taste
4 potatoes, washed and quartered, optional
1. Preheat the oven to 220 ̊C.
2. Smash the garlic with the skins on, using the side of a knife, a pestle and mortar or the bottom of a pan.
3. Heat a good lug of olive oil in a casserole dish or large bake pan then add the garlic and fry for about 2 minutes on the stove to flavour the oil and brown the garlic lightly.
4. Remove the garlic from the pan, keeping the oil in the pan, brown all the sides of the chicken.
5. Add the garlic and potatoes, pour over all the wine and cover with a lid or foil and pop into the oven for about 45min to an hour, until the chicken is cooked (test by inserting a knife into the middle, if the tip comes out very hot, it’s ready).
6. Serve with roasted veggies and a green salad, and some good bread to mop up the juices!
100g boudoir (finger) biscuits
2 cups (500 ml) cream
100g white chocolate
Berries, to serve
1. Break 1 or 2 biscuits per person at the bottom of a serving glass, or if you’re making one big trifle, break all the biscuits at the bottom of a bowl.
2. Whisk the cream until soft peaks form.
3. Break up the white chocolate in a bowl. Melt it in a bain marie (see video) or in the microwave for about 1 minute, taking care not to burn.
4. Whisk one tablespoon of the cream in with the melted chocolate, then fold in the chocolate cream with the rest of the cream to keep it light and airy.
5. Spoon the cream over the biscuits, follow with the berries and chill in the fridge for about 30 minutes to an hour.
6. Eat Your Heart Out on the easiest X-mas feast ever!