Christmas Recipes that will WOW your guests

Now is the time to seriously think about the menu for Christmas dinner as the holiday approaches. There are several things to think about, including holiday appetisers, festive side dishes, and the centrepiece main dish. We've put together our top picks to help you WOW your guests this festive period. 

Salmon Wreath

1 large fennel bulb, trimmed, core removed
3 limes
2 green shallots, trimmed
3 large ripe avocados
250g baby cucumbers, peeled into ribbons
200g (1 bunch) radishes, trimmed, washed, thinly sliced
400g sliced smoked salmon 
Extra virgin olive oil, to drizzle
Crème fraîche, to serve
Salmon roe, to serve
Fresh dill sprigs, to serve
Micro herbs, to serve
Gluten-free crackers or crusty bread, to serve (optional)

1. Use a mandoline to very thinly slice the fennel lengthways. Place in a large bowl with the juice of 1 lime. Add a large pinch of salt, toss to combine and set aside to pickle.
2. Cut shallots into 8cm lengths and thinly slice lengthways. Place in a bowl of iced water for 2-3 minutes or until lightly curled. Drain well. Roughly mash the avocados in a bowl. Add the juice from the remaining limes, season and stir to combine.
   3. Drain fennel. Arrange avocado in a heaped circle around the edge of a large plate. Arrange pickled fennel, cucumber, radish, shallot and salmon over the top. Drizzle with oil and season with pepper. Dollop on crème fraîche and salmon roe. Scatter with the dill and micro herbs. Serve immediately with crackers or bread, if you like.

Christmas Biscuits

• Reindeer Biscuits
  20 mini star-shaped pretzels
  10 red M&M’s
  20 candy eyes
  10 Tim Tam biscuits
  50g dark chocolate, melted, cooled
• Bauble Biscuits
  90g dark chocolate, melted, cooled
  3 rainbow sour straps, cut lengthways into thin strips
  10 Venetian biscuits
  M&M’s and M&M’s minis, to decorate
• Pudding Biscuits
  90g white chocolate, melted, cooled
  10 milk chocolate digestive biscuits (see note)
  20 mini red M&M’s
  2 watermelon cloud lollies, thinly sliced

 

Bocconcini and Cherry Tomato Pasta Salad

• 300g dried spiral pasta
  3 zucchini, thinly sliced lengthways
  150g basil pesto dip
  170g (2/3 cup) aioli
  60g baby rocket
  2 x 220g tubs bambini bocconcini, drained
  200g baby tomatoes, halved
  200g golden baby tomatoes, halved
  2 x 260g jars chargrilled red and yellow capsicums, drained, coarsely chopped
  2/3 cup fresh basil leaves
  2 tbsp pine nuts, toasted
• Cook the pasta in a large saucepan of boiling salted water until al dente. Drain. Refresh under cold water. Drain.
• Meanwhile, spray a chargrill pan with oil and heat over high heat. Cook zucchini for 1-2 minutes on each side or until charred and tender. Transfer to a plate. 
• Combine the pesto dip, aioli and 1-2 tablespoons water (enough to make a pourable dressing) in a small bowl. Season.
• Place the pasta in the base of a glass serving bowl. Top with layers of rocket, bocconcini, tomato, zucchini, capsicum, pesto dressing, basil and top with pine nuts.

Mini Jelly Trifle

85g packet Aeroplane Original Raspberry Jelly Crystals
125g raspberries, plus extra to serve
100g white cooking chocolate, chopped
1 cup thickened cream
250g mascarpone
75g vanilla melting moments
50g Charlie’s Cookies Mini Melting Moments Raspberry White Choc
White choc cream, to serve
Raffaellos, to serve. Chocolate star to serve

1. Make jelly following packet directions. Pour into four 350ml glasses. Divide raspberries among glasses. Place in fridge for 2 hours to set.
   2. Melt chocolate and 1/2 cup thickened cream in a saucepan over a low heat. Cool to room temperature.
   3. Whisk chocolate mixture with mascarpone and remaining thickened cream until firm peaks form. Crush melting moments and mini melting moments. Arrange in layers on top of jelly. Top with white choc cream, Raffaellos, a chocolate star and extra raspberries.