Before you know it, it’ll be time to get together with your closest friends and family to celebrate, exchange gifts and bond over Nanna’s traditional dessert. If you’re looking to put your own spin on the traditional Christmas lunch or dinner, however, have a look at this fantastic meal plan to get your creativity flowing.
Featuring a little Asian flair and a truly refreshing, summer-inspired dessert, your guests won’t know what hit them! Each of these dishes also take advantage of fresh produce that can be bought at your local farmers’ markets or supermarket.
Appetiser – Japanese Gyoza
400g pork mince
¾ cup very finely chopped green cabbage
1 tbsp soy sauce
3cm piece of ginger, grated
3 cloves of garlic, grated
1 red de-seeded chilli finely chopped
25 wonton wrappers
1 tbsp coconut oil
In a bowl mix pork mince, green cabbage, soy sauce, ginger, garlic and chilli.
Place wonton wrappers on a clean flat surface and spoon 1 teaspoon of mince mixture over half of each wrapper.
Use a pastry brush to wet the edges with water and fold over to encase the filling. Make sure the edges are pressed tightly. An easy way to do this is by using a fork to press down on the pastry.
Heat coconut oil in a large frying pan on medium-high heat. Cook the dumplings for about 2 minutes on each side.
Serve with a soy and ginger dipping sauce!
Main – Asian style roast beef
1 cinnamon stick
2 cloves of garlic
2 tbsp soy sauce
2 tbsp brown sugar
2 tbsp rice wine vinegar
3cm piece of ginger
1 tbsp water
1 tbsp coconut oil
½ bunch coriander roots (well rinsed)
1kg rump roast (beef)
Preheat oven to 160°C.
In your food processor, place star anise, cinnamon stick, garlic, soy sauce, brown sugar, rice wine vinegar, ginger, water, coconut oil and coriander roots. Blitz until fine in consistency.
Puncture 5 holes in the top of meat.
Rub ⅓ of the sauce mixture on top of meat and let sit for 10 minutes.
Place the beef in baking dish and bake for 1 hour.
Every twenty minutes, brush more of the mixture over the beef.
Take out of the oven, cover with foil and let rest for 20 minutes.
Dessert – Coconut and lime ice-cream with mango sauce
400g coconut milk
400g condensed milk
½ cup flaked coconut
Juice and zest of 2 limes
Fresh mint leaves
30g brown sugar
Whisk together coconut milk, condensed milk, flaked coconut and lime juice and zest in a bowl.
Pour into a container and freeze for 3-4 hours before serving.
To make mango sauce: in a small pot, dissolve brown sugar in water over medium heat on stove. Allow to cool.
Blend the flesh of one mango (ideally frozen) in a food processor with the cooled sugar syrup. Pour over ice-cream and serve with fresh mint leaves.
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