Christmas is a wonderful time of year to come together with friends and family, share great conversations, and enjoy a delicious meal. It’s the perfect opportunity to create lasting memories around the table, savoring the ��avours of the season. This year, we’ve curated a collection of our favourite recipes, all featuring our fantastic free range chicken products. From tasty party canapés to the show stopping main Christmas meal, we've got you covered with a variety of dishes to suit every occasion. Each recipe comes with simple, step by step instructions, making it easy to create meals that are not only bursting with ��avour but also sure to impress.
From all of us at Mt Barker Chicken, we wish you a very Merry Christmas and a Happy New Year!
12. Sticky Marmalade Chicken Thighs
10. Mulled Wine Glazed Chicken Lollipops
11. Chicken Meatball & Spaghetti Ne s
9. Pigs in Blankets
7. Karnsky Sausage Roll Chri mas Wreath
8. Brined Whole Roa Chicken
6. Chicken Brea Wellington
4. Confit Chicken Marylands
5. Carved Lemon Chicken Fe ive Salad
3. Chicken Brea Wellington
1. Roa ed Carved Chicken & Cranberry Canapes
2. Butter Chicken Pies
Roa ed Carved Chicken & Cranberry Canapes
Our elegant Chicken and Cranberry Canapés, served in a delicate shortcrust pastry case, are the perfect festive treat this season. Made with succulent Mt Barker Free Range Carved Chicken, these bite sized delights o�fer a mouthwatering combination of tender chicken and the tangy sweetness of cranberry. The rich, buttery pastry adds a perfect crunch, making them an ideal choice for impressing your guests. With their sophisticated ��avours and beautiful presentation, these canapés are sure to be the standout of your party spread.
INGREDIENTS
1 Packet Mt Barker Free Range Roasted Diced Chicken Breast.
12 – 24 Shop bought canapés or small pastry cases
50 Grams dried cranberries
1 Packet fresh chives (��nely sliced reserve, some for garnish)
2- 3 Dollops of mayonnaise (adjust to taste)
METHOD
1. Bake canapes for 5 mins in preheated oven at 180ºC fan forced, this will freshen them up and give extra crunch.
2. Gently mix the diced chicken, cranberries, mayonnaise, and chives. Season to taste if required.
3. Spoon the mixture into cooled canapes or small pastry cases, ��nish with a sprig of chives and serve.
Tips:
1. Finished Canapés can be stored in fridge for a few hours, just don’t leave them to long the pastry will lose its crunch.
2. The chicken mixture can be prepped a day or two in advance to save time on the big day.
3. Why not try this mix as a sandwich ��lling or with some baked potatoes.
Butter Chicken Pies
Let us do the hard work for you this season! Take our rich and ��avourful butter chicken meal center and transform it into something a little di�ferent by turning it into small, irresistible shortcrust pastry pies. These bite sized creations o�fer the perfect balance of savory, spiced butter chicken nestled in a golden, ��aky pastry. They’re a deliciously unique addition to your party spread, and trust us, they won’t last long on the table as your guests will be eager to grab one after another. With minimal e�fort, you can serve up a crowd pleasing treat that’s sure to impress!
INGREDIENTS:
1 Mt Barker Free Range Butter Chicken Meal Centre
4 Sheets, shop bought short crust, or pu�f pastry.
1 Egg, beaten (for egg wash)
METHOD:
1. Assemble the Pie:
Preheat the oven to 200ºC fan forced
Trim the pastry to size and line a pie dish or ramekins with it, leaving some overhang.
Fill the dish with the butter chicken mixture.
Cover with another layer of pastry, sealing the edges by pressing them together. Trim the excess pastry.
Brush the top with a beaten egg and make a small slit in the center for steam to escape.
2. Bake the Pie:
Place the pie in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown.
3. Serve:
Let the pie cool for 5 minutes before serving. Serve with steamed vegetables and creamy mash for a complete meal or enjoy as a snack.
Tips:
Why not experiment with any of Mt Barkers’ meal centres, like French Chicken Mushroom or Chicken Tikka.
Use a pie maker for an even quicker snack.
Chicken Brea Wellington
Our Chicken Breast Wellington is the ultimate showstopper for your Christmas dinner table. Tender, juicy chicken breast is expertly wrapped in a layer of savoury mushrooms and prosciutto, then encased in a buttery, golden pu�f pastry that bakes to perfection. The rich, ��avorful ��lling combined with the ��aky pastry creates a sensational dish that is sure to impress your guests. Not only does it o�fer a beautiful presentation, but the blend of textures and tastes makes it a memorable centerpiece for your Christmas feast.
INGREDIENTS
1 Pack Mt Barker Free Range Chicken Breasts
2 Tbsp of olive oil
2 Tbsp of butter
150g Mushrooms, ��nely chopped
2 Garlic cloves, minced
1 Shallot, or half small onion ��nely chopped
1 Tbsp fresh parsley, chopped
2 Slices prosciutto
3 Sheets of pu�f pastry
1 Egg, beaten (for egg wash)
1 Tbsp Dijon mustard
Salt and pepper, to taste
METHOD
1. Prepare the Chicken: Season the chicken breasts with salt and pepper.
Heat the olive oil in a skillet over medium heat. Sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side. Remove and leave them to cool.
2. Make the Mushroom Duxelles: In the same skillet, melt the butter and add the chopped mushrooms, garlic, and onion.
Cook over a medium heat until the mixture is dry and golden brown, about 5-7 minutes.
Stir in the parsley, season with salt and pepper, and set aside to cool.
3. Assemble the Wellington: Place pu�f pastry sheets on a ��oured surface.
Place a slice of prosciutto in the center of the pastry. Spread a thin layer of Dijon mustard on the prosciutto and top with a spoonful of the mushroom duxelles.
Place the seared chicken breast on top. Fold the pastry edges over the chicken, sealing tightly to encase it completely. Trim any excess pastry.
Place the wrapped chicken seam-side down on a baking tray lined with parchment paper.
The third pastry sheet is for decoration if desired, use a lattice cutter and wrap round each wellington.
4. Chill: Let the Wellington rest in the fridge for 25 minutes before baking.
5. Bake:
Preheat the oven to 200°C fan forced Brush the pastry with the beaten egg for a golden ��nish. Use a knife to score the top lightly for decoration, if not wrapping with the lattice cut sheet.
Bake for 25-30 minutes, or until the pastry is golden brown and pu�fed. Ensure the chicken is cooked through (internal temperature of 75°C).
6. Serve:
Let the Wellingtons rest for 5 minutes before slicing. Serve with a side of mashed potatoes, steamed vegetables.
Confit Chicken Marylands
Experience a French classic with our Con��t Chicken recipe, slow-cooked to perfection in rich duck fat and infused with seasonal ��avours like cinnamon, ginger, and rosemary. This tender, melt in your mouth dish o�fers a fantastic and simpler alternative to the traditional Christmas dinner, delivering all the festive warmth and depth of ��avour without the stress. The slow cooking process ensures the chicken is incredibly juicy, while the aromatic spices add a comforting touch that’s perfect for holiday gatherings. With minimal e�fort, you can serve up an elegant and delicious dish that will leave your guests raving incredibly happy.
INGREDIENTS
2 Packs Mt Barker Free Range Chicken Maryland’s
2 Whole garlic bulbs, halved
1-2 Knobs of ginger, sliced
1 Cup carrot, julienned
2-3 Cinnamon sticks
4 Sprigs fresh thyme
2 Sprigs rosemary
2 Bay leaves
1 Tsp black peppercorns
600/800ml Duck fat (chicken needs fully covered while cooking)
METHOD
2. Prepare the Chicken:
Start by rubbing the chicken legs all over with salt. Next, place them in a dish along with garlic, ginger, thyme, rosemary, a cinnamon stick, bay leaves, and peppercorns. Cover the dish and let it marinate in the fridge for 12 to 24 hours to enhance the ��avour.
2. Cook the Chicken:
To cook the chicken, preheat your oven to 120ºC. Next, transfer the chicken and all the other ingredients into a suitable oven tray, making sure they ��t snugly without overlapping and removing any excess liquid. If the duck fat is solid, melt it and then pour it over the chicken until they are fully submerged.
3. Slow-Cook:
Cover the dish tightly with foil or a lid and bake for 3 – 3 ½ hours, or until the chicken is tender and the meat pulls away from the bone easily.
4. Finish and Serve:
To ��nish and serve the dish, carefully remove the chicken legs from the fat and allow them to drain on a wire rack. For an optional crispy texture, heat a skillet over medium-high heat and sear the chicken legs, skin-side down, until they are golden and crispy. Once done, serve the chicken hot alongside your choice of roasted vegetables, salad, or mashed potatoes.
Tips:
For optimal storage, if you're not serving the chicken legs immediately, keep them in the fat within an airtight container in the refrigerator for up to a week; you can also save the drained duck fat for reuse, as it makes for delicious roast potatoes. Enjoy this luxurious and ��avorful dish!
Carved Lemon Chicken Fe ive Salad
Our Lemon and Herb Chicken Festive Salad is the perfect healthier and refreshing alternative to the rich treats we often indulge in during Christmas. Featuring tender, Carved Free Range Lemon and Herb chicken, this salad is beautifully complemented by the sweetness of cranberries, the crunch of toasted walnuts, and the creamy richness of feta cheese. It’s a light yet satisfying dish that’s bursting with vibrant ��avours, making it an ideal choice for those looking for a delicious, feel good option during the holiday season especially in warmer weather.
INGREDIENTS
1 Packet Mt Barker Free Range Roast Carved Chicken Breast
1 Cup walnuts, roughly chopped
½ Cup dried cranberries
1 Packet mix salad leaf (200g)
1 Small apple, thinly sliced
½ Carrot, ��nely sliced
¼ Cup crumbled feta cheese
Dressing:
3 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tsp Dijon mustard
1 Tsp honey
Salt and pepper to taste
METHOD
1. Toast the walnuts:
Heat a dry skillet over medium heat, add the chopped walnuts, and toast for 2-3 minutes until fragrant. Remove and set aside.
2. Make the dressing:
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Adjust seasoning to taste.
3. Assemble the salad:
In a large salad bowl, combine salad greens, chicken, walnuts, cranberries, apple slices, red onion, and feta cheese.
4. Dress and serve:
Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
This salad is perfect as a light meal or a side dish. Enjoy!
Fe ive Chicken Parmi
We’ve taken the classic Parmi to new heights with a festive twist that’s sure to be a showstopper! Using our Mt Barker Ciabatta-crumbed Chicken Schnitzels, we’ve topped them with creamy brie and a luscious cranberry sauce, creating a decadent and ��avourful version of the beloved Australian classic. The crispy, golden schnitzel pairs perfectly with the rich brie, while the sweet cranberry sauce adds a festive touch that’s both savoury and sweet. This elevated take on the Parmi is a fantastic addition to your Christmas spread, combining comfort with sophistication for a dish that will delight your guests and leave them asking for seconds.
INGREDIENTS
1 Packet of Mt Barker Free Range Ciabatta Crumbed Chicken Schnitzel
8 Slices Camembert cheese
4 Tbsp cranberry sauce
8 Fresh sage leaves (sliced)
METHOD
1. Prepare the chicken. Preheat the oven to 180ºC fan forced
Place Mt barker free range, Ciabatta Crumbed Chicken Schnitzel on a baking sheet and bake for 10 minutes
Remove from oven and turn over each Schnitzel, top each with a slice or two of Camembert, a spoonful of cranberry sauce, and a sprinkle of sage leaves.
Return to oven and bake for 5 minutes or until the cheese is soft and melted.
2. Serve:
Transfer the schnitzels to serving plates and garnish with lemon wedges. Serve with a fresh salad or crispy fries for a delicious meal.
Karnsky Sausage Roll Chri mas Wreath
Our Mt Barker Kransky Sausage Roll Wreath recipe is a show stopping centerpiece that’s sure to wow your guests. We’ve wrapped our delicious Kransky sausages in buttery pu�f pastry and turned it into a festive, golden wreath that’s as delicious as it is visually stunning. While the wreath shape adds a touch of festive magic to your table. This unique and mouthwatering creation is not only a perfect party snack but also an eye catching centerpiece that will steal the spotlight at your gathering. Watch it disappear as your guests indulge in every savoury bite!
Preheat your oven to 200ºC and line a large baking tray with parchment paper.
1. Shape the sausage rolls:
On a ��oured surface, place the pastry to a long rectangle. Spread 4 tablespoons of cranberry sauce length ways down the middle of the pastry, in a line about 5cm wide. Shape the sausage meat into a long log and lay it on top of the cranberry sauce.
Use the beaten egg to brush down one side of the pastry. Fold the other side over the meat, then the egg washed side over this to seal. Turnover, so the seal is at the bottom, to look like a giant sausage roll. Transfer to a baking sheet lined with baking paper.
Cut two-thirds the way though the sausage roll roughly every 4-5cm, then join the two ends (uncut side in the middle), to form a wreath.
Gently twist each piece of sausage roll over, without tearing it from the main body, so it is ��lling-side up. Brush the entire wreath with the beaten egg and sprinkle with sesame seeds if desired.
2. Bake:
Bake in the preheated oven for 30-40 minutes or until golden brown and cooked through.
3. Serve:
Allow to cool slightly, then transfer the sausage roll reef to a serving platter. Fill the centre of the reef with a small bowl of cranberry sauce for dipping
Brined Whole Roa Chicken
Brining your chicken for Christmas dinner is the best way to ensure a tender, ��avourful roast, a technique highly recommended by our development chef, Iain Robertson. By soaking the chicken in a saltwater and herb brine before roasting, you allow the meat to absorb moisture, keeping it juicy and succulent throughout the cooking process. The brine also enhances the natural ��avours of the chicken, creating a rich, savoury depth that makes every bite delicious. This simple yet e�fective method is the secret to a roast chicken that’s tender, ��avourful, and sure to impress your guests at the Christmas dinner table.
INGREDIENTS
For the Roast Chicken:
1 Mt Barker Free Range Whole Chicken
2 Tbsp olive oil
Salt and pepper, to taste
For the Brine:
4 Liters water
1/2 Cup kosher or sea salt (not table)
3 Tbsp honey
1 Garlic bulb, halved
1 Lemon, sliced
2 Sprigs of rosemary
2 Sprigs of thyme
2 Bay leaves
1 Tsp black peppercorns
For the Sage and Onion
Stu���ng:
4-6 Tbsp butter or olive oil (its Christmas use the butter)
1 Large onion, diced
2 Tbsp fresh sage, ��nely chopped
200g Fresh breadcrumbs (about 6 slices of old bread, crusts o�f) roughly chopped
1 Egg, beaten
Salt and pepper, to taste
METHOD
1. Prep the Brine:
In a large pot, combine water, salt, honey, garlic, lemon slices, rosemary, thyme, bay leaves, and peppercorns. Stir until the salt dissolves. Submerge the chicken in the brine, ensuring it’s fully covered. Cover and refrigerate for 12- 24 hours.
2. Prep the Chicken:
Remove the chicken from the brine and rinse thoroughly under cold water to remove excess salt. Pat dry with paper towels. If possible, place uncovered in fridge for 24 hours, this dries the skin allowing for a crispier roasted chicken skin. (place uncovered chicken on bottom shelf away from all other food to reduce risk of cross contamination)
3. Cook the Onion:
Melt the butter in a pan over medium heat. Sauté the onion until softened, about 5-7 minutes. Stir in the sage and cook for another minute.
4. Mix the Stu���ng:
Transfer the cooked onion mixture to a bowl. Add the breadcrumbs and mix well. Season with salt and pepper to taste.
5. Season the Chicken:
Rub the chicken all over with olive oil. And season sparingly with salt & pepper (remember the chicken has been brine already) half ��ll the cavity with cooled stu���ng mix. Tie the legs together with kitchen twine. (Any extra stu���ng mix can be rolled into balls and cooked later, 160°C for around 10-15 mins depending on the size of your balls)
6. Roast the Chicken:
Preheat the oven to 220ºC .
Place the chicken on a roasting rack in a roasting pan, breast-side up. Roast in the preheated oven for 20 minutes. Reduce the temperature to 160ºC and continue roasting for about 1 hours, or until the internal temperature at the thickest part of the chicken reaches 75ºC.
7. Rest and Serve:
Remove the chicken from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, ensuring tender meat.
Pigs in Blankets
It’s not Christmas without the beloved pigs in blankets, and our Mt Barker Country Sausages wrapped in crispy bacon take this classic to the next level. Simply wrap our hearty sausages in smoky bacon and roast them to golden perfection in the oven for a mouthwatering addition to your Christmas dinner. The combination of savoury sausage and crispy bacon is always a crowd favorite, that are the ultimate holiday indulgence.
INGREDIENTS
1 Packet Mt Barker Free Range Country Sausage
1 Packet streaky bacon
METHOD
1. Preheat the oven: Preheat your oven to 200ºC fan forced.
2. Prepare the sausages: Using a sharp knife, cut the sausages into 3.
3. Prepare the bacon: Lay your bacon slices ��at on a cutting board. Cut each slice in half or thirds, depending on the size of your sausages. The bacon should be long enough to wrap around the sausage.
4. Wrap the sausages: Take a piece of bacon and wrap it around a sausage. If necessary, secure the bacon with a toothpick to keep it in place.
5. Arrange on a baking tray: Place the wrapped sausages on a baking tray lined with parchment paper or aluminum foil. Arrange them so they are spaced out a little to allow for even cooking.
6. Bake:
Bake the pigs in blankets in the preheated oven for 15-20 minutes or until the bacon is crispy and golden brown. You can ��ip them halfway through to ensure even crisping. If you like them extra crispy, you can leave them in a bit longer, but be careful not to burn the bacon.
7. Serve: Once cooked, remove the toothpicks (if used) and serve the pigs in blankets warm.
Mulled Wine Glazed Chicken Lollipops
Turn your Christmas party into a festive feast with our Mt Barker Free Range Chicken Drumsticks, transformed into delicious mulled wine glazed lollipops. We’ve marinated our drumsticks in a rich, sticky mulled wine glaze, infusing them with sweet and savoury ��avours that are the perfect match for the holiday season. Roasted in the oven or cooked on the BBQ, the glaze caramelizes beautifully, creating a mouthwatering ��nish with just the right amount of spice and sweetness. Our lollipops are the perfect festive addition to your Christmas spread.
INGREDIENTS
1 Packet Mt Barker Free Range Chicken Drumsticks
2 Cups red wine
½ Cup orange juice
¼ Cup honey
¼ Cup brown sugar
2 Tbsp balsamic vinegar
1 Cinnamon stick
3 Whole cloves
2 Star anise
1 Orange, sliced
2 Garlic cloves, minced
Salt and pepper, to taste
2 Tbsp olive oil
Fresh Thyme or Parsley, for Garnish
METHOD
1. Preheat the oven: Preheat your oven to 200ºC and line a baking dish with foil or parchment paper.
2. Prepare Chicken Drumsticks: Hold the drumsticks on a cutting board. Using a sharp knife, cut around the bone. Make sure you cover the entire circumference of the chicken bone. Remove any tendons, cartilage, or little meat pieces from above the cut that was made (at the very end of the bone). Then, push the meat downwards on the bone to create the lollipop shape with the bone acting as the stick. Repeat with all the drumsticks.
3. Season the chicken:
Pat the drumsticks dry with paper towels, then season with salt, pepper, and olive oil.
4. Prepare the mulled wine glaze: In a saucepan, combine the red wine, orange juice, honey, brown sugar, balsamic vinegar, cinnamon stick, cloves, star anise, orange slices, and minced garlic. Bring to a simmer over medium heat, stirring occasionally, and cook for 8-10 minutes until the mixture reduces to a thick glaze. Remove the spices and orange slices.
5. Bake n Glaze the chicken:
Bake in the preheated oven for 35-40 minutes, basting with the glaze every 10-15 minutes, until the drumsticks are fully cooked internal temperature of 75ºC and caramelized.
6. Serve:
Transfer the drumsticks to a serving platter and garnish with fresh thyme or parsley. These mulled wine glazed lollipops are rich, spiced, and perfect for the holiday season!
Tips:
Left over glaze can be used as a dipping sauce. Serve with roasted potatoes, steamed vegetables, or a green salad for a festive and ��avorful meal.
Baguette tip:
Choose a light and airy baguette with a crispy crust for the perfect texture contrast.
Chicken Meatball & Spaghetti Ne s
Elevate your party snacks with our Mt Barker Free Range Chicken Meatballs, turned into bite sized spaghetti and meatball nests. These savoury chicken meatballs are paired with a rich, homemade tomato sauce and nestled into perfectly portioned spaghetti nests for a fun and delicious twist on the classic dish. Ideal for parties, gatherings, or as a small snack, these spaghetti and meatball nests are sure to impress your guests with their festive ��air and irresistible taste.
INGREDIENTS
1 Packet Mt Barker Free Range Chicken Meatballs.
1 Jar Tomato pasta sauce (your favourite brand)
4 Tbsp Pecorino can replace with Parmesan
2 Tbsp extra virgin olive oil
½ Packet Spaghetti
1 Egg
METHOD
1. Preheat oven to 180ºc.
2. Break the spaghetti strands into halves or thirds. Cook according to package directions, draining 1 min. before al dente. Drain and rinse with cold water.
3. Heat the pasta sauce to a simmer on medium-high. Stir in the meatballs and reduce heat to low. Cover and simmer 20 min. until meatballs are cooked through, stirring occasionally and ��nishing with extra virgin olive oil.
4. Coat mini mu���n pan with cooking spray. In a medium bowl, beat the egg. Stir in the 2 tbsp of Pecorino. Season with salt and pepper. Add the cooked spaghetti and toss until well combined. Divide spaghetti mixture among 12 mini mu���n cups. Press spaghetti down in centre and up sides to form cup. Bake 15 min., until golden brown around edges.
Remove spaghetti cups from mu���n pan and arrange on a large serving platter. Spoon 1 meatball into each cup. Garnish with remaining sauce and Pecorino.
Tips:
To make the spaghetti cups ahead, cool baked cups, then refrigerate in an airtight container up to 1 day. Reheat cups on a baking sheet in a 180°c oven until warm. Add some chilli for that wee extra kick
Sticky Marmalade Chicken Thighs
Our fresh Mt Barker Free Range Chicken Thighs are the perfect choice for a festive BBQ Christmas gathering. Whether cooked in the oven or grilled on the BBQ, these juicy, tender thighs deliver incredible ��avour and texture. Brushed with a sweet and tangy marmalade glaze, they take on a beautiful caramelized ��nish that’s bursting with festive cheer. Easy to prepare and full of ��avour, these chicken thighs are a fantastic addition to any Christmas BBQ, o�fering a tasty twist on traditional seasonal fare.
INGREDIENTS
1 Packet Mt Barker Free Range Chicken Thigh Cutlets.
½ Cup Orange Marmalade
1 Tbsp Dijon mustard
½ Tsp ground cinnamon
2 Tbsp olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
METHOD
1. Prepare the chicken: Season the chicken cutlets on both sides with salt and pepper.
2. Make the glaze:
In a small bowl, whisk together the orange marmalade, Dijon mustard, and cinnamon. Set aside.
3. Seal the chicken:
Heat olive oil in a large skillet (ovenable pan) over medium heat. Add the chicken cutlets and cook for 4-5 minutes per side until golden brown.
4. Bake the chicken: Bake the chicken in a pre-heated at 180ºC for 15 minuets
5. Glaze the chicken:
Spoon or brush the glaze over each cutlet and cook for another 4-5 minutes repeat this process 3 to 4 times ensuring the chicken is cook through and reached internal temperature of 75ºC
6. Serve:
Transfer the glazed chicken to a serving platter, drizzle any remaining glaze over the top, and garnish with fresh parsley. Serve with steamed rice, roasted vegetables, or a simple green salad.
Tips:
This marmalade and cinnamon glaze is super easy and adds a sweet and tangy ��avour to tender chicken cutlets— Why not try adding other ��avours like soy sauce, garlic or even star anise to make you own signature glaze.
