BML Christmas Recipes 2013

Quick and Easy Christmas Ideas Make an edible Christmas tree using strawberries, red and green grapes, kiwi fruit and star fruit or pineapple for the star.

Secure the fruit to a Styrofoam cone with toothpicks.

1/4 cup caster sugar 1 orange

1 lemon 1 lime 1 litre lemonade 300g pitted cherries, halved

SERVES 4 AS A STARTER 1. Combine the wine and sugar in a large jug.

2. Thinly slice the orange, lemon and lime and add to the wine mixture.

3. Stir in the cherries and chill for at least 1 hour (or up to three days).

4. When ready to serve, add the lemonade and serve over lots of ice. Alternately, serve the wine and the lemonade in separate carafes and allow people to mix the sangria themselves, to their taste!

1 tablespoon kirsch (fruit brandy)

1/4 cup slivered almonds, toasted

2 tablespoons cherry jam 1/3 cup icing sugar

6 whole cherries, to garnish

250g mascarpone

SOUR CHERRY JELLY

250g Greek yoghurt

3 sheets titanium gelatine leaf

6x3cm slices butter cake

600ml sour cherry juice

SERVES 6 1. To make sour cherry jelly bring sour cherry juice to a simmer in a small saucepan over medium heat.

2. Soak gelatine leaves in cold water for 5 minutes until soft.

Squeeze out any excess water and add to sour cherry juice, stirring until gelatine has dissolved.

3. Evenly divide mixture into large individual glasses and distribute cherries amongst the glasses.

4. Place in fridge for 3 hours or until set.

5. Stir kirsch, jam and icing sugar into mascarpone and yoghurt until combined.

6. Cut butter cake slices into 3 fingers and place on top of jelly.

Recipe courtesy of Cherry Growers’ Association www.australiancherries.com.au

750ml red or white wine (a spicy shiraz or fresh sauvignon blanc is perfect)

Very Cherry Trifle Recipe courtesy of Cherry Growers’ Association www.australiancherries.com.au

Fruit Sangria

Turn your strawberries into little Santas by cutting off the tops and filling them with whipped cream.

Use some white cake icing for the buttons.

Delicious Recipes for Christmas

Keep the kids happy with Christmas tree pizzas. Cut the pizza base into the shape of a tree, top with pizza sauce, cherry tomatoes, fresh basil and cheese.

Use an array of seasonal fruit such as red apples, nectarines and plums to combine with nuts, santa hat and decorations to make a great Christmas table centrepiece.

7. Spoon over mascarpone mixture, sprinkle with almonds and garnish with cherries.

SHOP AT YOUR

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2 limes, juiced

Betel leaves for garnish

9 Thai basil leaves, julienned

COCONUT DRESSING

1 kg medium prawns, cooked, shelled and deveined 125 ml coconut dressing

150 ml coconut cream 2 tablespoons lime juice 1 tablespoon fish sauce

SERVES 4 AS A STARTER 1. Have four martini glasses ready. Mix the mango, chilli, lime juice and Thai basil together to make the salsa.

Spoon 2 tablespoons of salsa into the bottom of each martini glass.

2. Dress the prawns with the coconut dressing and place 4-6 prawns in each glass. Add a touch more salsa on top and finish with the kaffir lime strips and a garnish of red chilli and betel leaves.

1 tablespoon honey

8 sprigs fresh thyme

180g semi dried tomatoes

100ml olive oil 1 cup raw cashews

2 tablespoons sesame seeds 100g baby spinach leaves 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard

SERVES 6-8 1. Preheat oven and a large roasting pan to 220°C fan forced. Add the mushrooms to the hot pan. Add the thyme and drizzle over 2 tablespoons of the olive oil, shake the pan to coat all the mushrooms. Roast 15 minutes or until the mushrooms are just tender.

2. Meanwhile, heat a medium non-stick frying pan over medium heat. Add 1 tablespoon oil and the cashews, cook, shaking the pan for 3-4 minutes until cashews are golden.

Add the honey and sesame seeds and toss gently to coat.

Remove cashews and place on a tray lined with baking paper to cool.

3. Add the cashews, tomatoes and spinach to the mushrooms. Combine the remaining 2 tablespoons olive oil, vinegar, mustard and salt and pepper in a screwtop jar, shake to combine. Pour the dressing over the mushroom salad and toss gently to coat. Serve warm or at room temperature with roast turkey, pork or ham.

CHERRY SALSA

1 teaspoon each ground chilli and ground cumin

1/2 small red onion, finely chopped

1 teaspoon salt 4 duck breasts 12 mini flour tortillas 1 avocado 1 lime, juiced

1 1/2 cups pitted fresh cherries, coarsely chopped

1/4 cup finely chopped coriander 1 jalapeño or long green chilli, finely chopped 1 lime, juiced

SERVES 4 1. Combine spices and salt in a shallow bowl and coat duck breasts with spice mixture. Place duck breasts skin-side down in a large frying pan, cook on low-medium heat for 10 minutes until the skin is golden and the fat has rendered.

2. Increase heat to medium-high. Turn breasts over and cook for a further 5 minutes or until cooked. Transfer duck to a plate, cover loosely with foil and rest for 5 minutes.

3. Warm tortillas according to packet instructions.

4. To make cherry salsa, combine ingredients in a bowl and season to taste. Mash avocado in a bowl with lime juice until combined and season well with salt.

5. To assemble tacos, spoon avocado down the centre of warmed tortillas, add sliced duck breast and top with cherry salsa.

Sweet Potato and Bean Salad

Per serve energy: 582kJ Total Fat: 2.2g Saturated Fat: 0.3g Carbohydrates: 20.9g Sodium: 175mg

1 cup sweet potato, diced

1 tablespoon garlic, crushed

1/4 cup mango chutney

1/2 cup spanish onion, sliced

2 tablespoons lime juice

2 cups lettuce, chopped

1 teaspoon olive oil

1 cup spinach, chopped

1 teaspoon dijon mustard

400g green beans, cooked

1/4 teaspoon black pepper

Wholemeal pita bread

SERVES 3 1. Boil sweet potato for 5 minutes until cooked. Cool.

2. Combine chutney and next 5 ingredients in a large bowl.

Add sweet potato, 1/4 cup onion and beans.

3. Stir well to coat.

4. Place spinach and lettuce mix on each of 3 plates.

5. Top with bean mixture and sprinkle evenly with remaining onion.

6. Serve with half a wholemeal pita bread.

Provided by Diabetes Queensland

Recipe and image supplied by cookingwithconscience.com

1 large red chilli, finely diced

1 red chilli, julienned for garnish

800g button mushrooms, trimmed

2 teaspoons each ground coriander and smoked paprika

Recipe courtesy of Cherry Growers’ Association www.australiancherries.com.au

2 kaffir lime leaves, julienned

Recipe courtesy of Australian Mushroom Growers www.powerofmushrooms.com.au

1–2 ripe mangoes, peeled and diced

Duck Tacos with Cherries

Roasted Mushrooms, Tomato and Cashew Salad Recipe courtesy of Australian Mango Industry Association www.mangoes.net.au

Prawn Martini with Mango Salsa