Deciding to cook instead of eating out on this coming Christmas Eve? Here are the recipes to creating a simple yet scrumptious dinner for your family!
Appetizer: Broccoli Cheese Dunk
Preparation and cooking duration: 15 minutes
- Preheat the broiler and position a rack 8 inches from the heat.
- In a large skillet, heat the olive oil. Add the broccoli and garlic and cook over moderate heat, stirring occasionally, until the broccoli is browned in spots and crisp-tender, about 5 minutes.
- Stir in the spices, oregano, salt and cook for 1 minute.
- Add 1/2 cup of water to cook tender the broccoli with another 3 minutes.
- Arrange half of the cheese in 6 individual gratin dishes. Top with the broccoli and the remaining cheese. Broil for 5 to 6 minutes, or until the cheese is melted and browned.
- Serve right away with warm tortillas!
Soup: Roasted Pumpkin Soup
Preparation and cooking duration: 30 minutes
- Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
- Roast pumpkin on prepared tray after coating with cumin, maple syrup, salt and pepper for 20 minutes (until golden and tender).
- Meanwhile, boil stock, soup and 1 cup cold water in a large saucepan over medium-high heat.
- Add pumpkin and simmer for 5 minutes.
- Blend or process pumpkin mixture until smooth. Return to pan over medium heat. Bring to a simmer for 5 minutes. Remove from heat.
- Swirl in sour cream, season with pepper and chives.
Main Course: Roasted Chicken Legs with Sweet Tomatoes
Preparation and cooking duration: 1 hour 15 minutes
- Preheat your oven to 180°C/350°F.
- Season your chicken pieces all over and put them into a snug-fitting pan in one layer.
- Throw in basil leaves and stalks, then chuck in your tomatoes.
- Scatter the garlic cloves into the pan and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath.
- Place in the oven for 1.5 hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.
Dessert: Chocolate Foudant
Preparation and cooking duration: 1 hour
*Adapted from the original recipes:
- To create moulds, use upward strokes to brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer.
- Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together and stir until smooth. Leave to cool for about 10 mins.
- Whisk the eggs, yolks and sugar until thick and pale. Beat together with sifted flour.
- Pour the melted chocolate into the egg mixture in thirds, until the mixture is completely combined to a loose cake batter.
- Heat oven to 200C/fan 180C. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven and leave to sit for 1 min.
- Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds.
- Carefully place the ice cream on top of the fondant, then serve immediately.