Christmas Roast Chicken
1 whole chicken with skin (about 1.5 – 2 kgs); 4 tbsp butter; 12 – 15 – garlic cloves; 1 lemon; ½ tsp – paprika; ½ tsp – black pepper; ½ tsp – oregano; 2 tbsp – chopped fresh rosemary; Salt to taste.
Zest the lemon and crush the garlic. Mix together with the butter, lemon zest, paprika, pepper, oregano, rosemary and a good pinch of salt.
Slide your fingers between the skin and flesh of the chicken and rub some of the butter mixture under the skin. Then rub the butter all over the breasts, legs and wings, as well as inside the cavity. Season well.
Cut the lemon into quarters and pop into the cavity and then bind the legs with kitchen string. Tuck the wings into the leg joints.
Heat the oven to 180C. Cook chicken in a casserole dish, breast side up, for 60-80 minutes or until the juices run clear when you cut into the thigh. Allow to rest for 10 minutes before carving.
Easy-Peasy Delicious Eggnog
4 – large fresh eggs; ¾ cup – granulated sugar; ½ tsp – dried nutmeg; ¼ tsp – ground cinnamon; 75 ml – cognac; 75 ml – bourbon; 1.5 cups – whole fat milk and 1 cup – heavy cream
Add whole eggs to blender and blend on medium or low speed for 30 seconds. Add sugar and blend another 20 seconds. Add nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds. Transfer to an airtight container and refrigerate for a few hours or a day to allow flavors to combine.
Since eggnog may have settled in the refrigerator, give it a good shake or two, before serving. Serve with some additional grated nutmeg on top, and an optional cinnamon stick in the glass.
2 kgs Potatoes – peeled and quartered; 1 cup – heavy cream; ½ cup – butter; seasonings of choice (any one: paprika, oregano, rosemary or basil); 6 tbsp – Parmesan shavings; salt and pepper to taste
Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, for about 20 minutes. Drain. Add butter and mash using a potato masher or mixer. Gradually beat in the heavy cream and parmesan shavings and seasoning of your choice, till everything has uniformly blended. Sprinkle some seasoning on the top. Serve hot!
Cheesy Corn With Bacon
450 grams – frozen corn kernels; 1 tbsp -chopped fresh parsley; 1 tsp – chopped garlic; ½ tsp – chilli flakes; 4 tbsp – butter; ⅓ cup – diced onion; 250 gms – cream cheese; 8 bacon strips – crisp fried and broken.
In a frying-pan, over medium heat, combine the corn, parsley, garlic and seasoning. Add enough water to cover, bring to a boil and cook until tender. Drain and set aside. In another pot, over medium heat, add the butter and onion. Saute till onion softens. Add corn and cream cheese. Cook over low heat for 10 minutes. Stir in ½ tsp of chilli-flakes. Remove from heat. Add in crispy fried pieces of bacon.
Strawberry And Cream Santas
150 ml – thickened cream; ½ tsp – vanilla essence; 2 tsp – caster sugar; Fresh strawberries (preferably large); 1 – chocolate icing pen
Whip cream with the vanilla and sugar until very stiff. Place in a piping bag and snip off the end. Wash strawberries and pat dry with paper towel. Slice the stalk end off, so that the strawberry sits flat. Slice across each strawberry about halfway up. Pipe cream onto the cut strawberry and place the ‘hat’ back on. Pipe a little dot of cream onto the top. Use the icing pen to make the eyes.
(Pls Note: Larger strawberries will be easier to handle. The cream needs to be whipped until very stiff to hold up the Santa hats. Be careful not to overdo it and turn the cream to butter!)