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My favourite Christmas dishes

Christmas is a very special time for most people and their loved ones. For my family, it is the one time we can all be together to celebrate and to be thankful for the year that is coming to an end. Thankfully Christmas lunch is not just my responsibility (majority is though, because I become a bit of a control freak in the kitchen). We try keep it as simple as possible, 3 proteins (turkey, fish and lamb/beef) and 4 salads. I will share a potato salad recipe with you that I stole from my sister, and added a few of my own flavours. I know most people are very traditional when it comes to their potato salad but I promise you, this recipe will be your new tradition.

Potato salad

Ingredients

  • 2kg baby potatoes
  • 2 tbsp. olive oil
  • 2 tbsp. garlic
  • 1 red pepper (diced)
  • 1 green pepper (diced)
  • 1 yellow pepper (diced)
  • 1 red onion (diced)
  • 4 tbsp. peppadews (diced)
  • ½ cup Mayonnaise
  • 1 lemon
  • 1 tbsp. chilli flakes
  • 5g parsley
  • 5g chives

Method

  1. Boil the baby potatoes in a pot of salted water until cooked through (keep skin on)
  2. Once cooked, drain the water and drizzle some olive oil over them and roast them in the oven at 200°C for 10 minutes, or until golden.
  3. Add olive oil to a pan and fry the red onion for 2 minutes, then add all the peppers, chilli flakes and garlic. Fry for another 2 minutes.
  4. In a small bowl mix together mayonnaise, salt and pepper to taste, the zest and juice of one lemon, chopped parsley and chives.
  5. While the potatoes are still warm, in a large bowl, add the potatoes, the mayonnaise dressing as well as the peppers and the peppadews.
  6. Best served at room temperature.  

Oven baked whole fish

Ingredients

  • 1 whole seabass butterflied
  • 2 tbsp. olive oil
  • 2 lemons
  • 2 cloves of garlic
  • 1 bunch of parsley
  • 1 onion
  • Salt and pepper

Method

  1. Blend together the parsley, olive oil, the juice of one lemon and garlic.
  2. Season the fish with salt and pepper.
  3. Pour the marinade over the fish. For best flavour, marinade for 24 hours, or for at least 2 hours.
  4. Lay onion rings on some foil then place the marinated fish on top of it.  Wrap the fish tightly in the foil and bake at 180°C for about 45 minutes.
  5. Once cooked, unwrap the fish and give it one more squeeze of lemon and serve.

Some cooking tips

  1. 24 hour marinades are the best to pack in all the flavour into your food
  2. When making a sauce that needs to be reduced, always season at the end or else your sauce can become too salty
  3. All sauces start with  good stock,
  4. When baking, always use room temperature ingredients
  5. I lower my baking temperature slightly in order to get nice flat cake tops. I usually bake my cakes at 170/175°C 
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