Now it probably doesn’t seem all that retrospective, but our Christmas dinner was held about 2 weeks ago, before everyone when to spend actual Christmas with their mother’s and father’s and sister’s and brother’s. That is not to say that our Christmas dinner was not a family dinner. We’ve been together for so long that we’re as much a family as most I know, and a lot closer than some. As with a lot of families we have collected a few on the way, like brother’s who bring home girlfriends who are integrated seamlessly into the festivities like a puzzle piece that’s been missing. For the first time in a long time, we’ve all been in the same country for Christmas dinner this year. A recent arrival made our group complete with a much awaited flight from the motherland. We even had santa and his reindeer present. With the hand made stars and fiberoptic tree it was a wonderful night.
Now, enough with this frivolity! Onto the food! This year I decided on a much more relaxed style of meal. Some meals I had cooked previously, others were first time dishes which I will make again. So give some a go!
Entree: I love to make dip, it’s such a fantastic burst of flavour! For all the following dips, all the ingredients were simply placed in my food processer and blended until the desired consistency.
- 1 Cup peanut butter (crunchy)
- Coconut milk
- Sweet chilli sauce
- Soy sauce
- 1 bunch coriander
- 200g cashews
- 2 cloves garlic
- 3 tbsp lemon juice
- 4tbsp olive oil
- Salt and pepper to taste
Pumpkin, Cashew and Parmazen Dip– As per previous posts 🙂 An old favourite
Candied Cherry Tomatoes
Now this one was interesting. I do need to invest in a candy thermometor… I believe I didn’t heat the sugar syrup enough to allow it to set, but it was still quite fantastic. I’ll try this one again in the future.
- Cherry or grape tomatoes
- Basil leaves
- 1/2 cup caster sugar
- 1/8 cup water
- Heat the sugar and water together until it simmers.
- Insert the toothpick into the tomato and use it to coat in the sugar syrup.
- Place on a basil leaf and refridgerate before serving.
Watermelon Salad– As per previous post. Yum!
Bok Choy Salad– This beautiful salad deserves its own post which I will come up with soon! It’s one to watch out for though!
Candied Yams– As per previous posts, an interesting dish which is often a crowd pleaser.
Roast Vegetable Salad– As per previous posts. I love this salad, such an interesting twist on traditional roast vegetables!
Glazed Ginger Ham
Now this ham was basically the centerpoint of my Christmas dinner plans. Last year a friend and I basted a turkey, this year I was intent on glazing a ham. I must say that it was rather a success. Hot and delisious that night and cold on sandwhiches for the following week for our group trip away.
- Ham on the bone. For 10 people the 4.5 kilo ham was more than enough.
- 1/2 cup chunky ginger preserve
- 1 tbsp hot mustard
- 1tsp soy sauce
- Cut the skin around the hock in a diagonal pattern and up the sides.
- Slip your fingers under the skin but over the fat and loosen it from the main ham. It should come apart quite easily. Remove and discard.
- Cut shallow diagonal lines across the turkey and then the opposite way to create. diamonds. You should not cut into the meat but just partly through the fat layer.
- Mix the wet ingredients together to taste and rub over the ham generously.
- Stud the ham in the intersections of the cuts.
- Bake at aproximately 200 degrees for 30 minutes, or until brown.
- Slice and enjoy at the table!
Citrus Tart– As per previous posts. I adore this tart though I must say it looks so much better if you make the effort to create the candied fruits!
Grandma’s Chrismas Pudding– Oh this pudding deserves a post of its own. You may have to wait a little but it’s worth it, trust me.
I love Christmas dinner every year. I hope that next year, with us spread a little further across the country, we’ll still gather together.