family christmas menu, 2010 style by Julia Vogl
Entrée:
Christmas isn’t Christmas without prawns! Barbecued Honey Prawns • • • • • • • •
1.5 kg green King Prawns 2 teaspoons of fresh ginger finely chopped 2 garlic cloves 2 tablespoons of honey ¼ cup of lemon juice 2 table spoons of oil ½ cup of soy sauce Freshly ground pepper
Steps: 1 2 3 4
Peel and devein prawns leaving the shell tails intact Combine remaining ingredients in a plastic container and toss the prawns through the mix. Seal and leave to marinate for 3-4 hours or overnight- shaking container occasionally to distribute mix Thread prawns onto skewers BBQ prawns and brush marinade during cooking
Main:
A modern take on the roast turkey
Baked chicken stuffed with ricotta and sun dried tomatoes, wrapped in prosciutto • • • • • • • • •
85g ricotta 200g semi-dried tomatoes Thinly sliced prosciutto pieces Chicken breast fillets Tin of peppercorns ½ ltr of cream Potatoes Corn Carrots (or any vegetables you wish)
Steps: 1 2 3 4 5 6 7
92
Pre heat oven to 180°C Lay the chicken breast out flat and with a small sharp knife make a slit at one end of the breast, using your fingers push down to the other end of the breast. You must work gently and carefully so as not to break the skin Stuff the pocket with the ricotta and semi-dried tomatoes Close the chicken and wrap it with the prosciutto carefully, and pierce through with a skewers to hold in tact Place chicken breasts into a pre oiled baking dish with vegetables which have been neatly sliced Cook until chicken and vegetables are slightly brown, checking on them regularly Slowly boil the cream and peppercorns to drizzle over the dish.