A Christmas Day spread to please Santa himself

Christmas is incomplete without a delicious spread. Sharing food and exchanging joy with loved ones makes the day even more special. So, if you are still planning on what to cook for the grand feast, here a few popular recipes:

Herbed roasted chicken with mashed potatoes and brandy butter

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A Christmas must, team this herby roast with creamy mashed potatoes and some mouth-watering brandy butter on the side.

Chicken roast recipe —

Ingredients:

Whole chicken: 1 (Preferably below 900gm, cleaned and with skin)
Onion-ginger-garlic paste: 2 tablespoons
Lemon juice: 2-3 tablespoons
Blackpepper powder: 2 teaspoons
Boiled eggs: 2
Rosemary: 3 teaspoons
Thyme: 2 teaspoons
Salt
Melted butter

Recipe:

Poke small holes on the chicken to allow complete marination
Marinate the whole chicken with onion-ginger-garlic paste, lemon juice, black pepper powder, salt and some butter. Marinate the inside of the chicken too
Cover and refrigerate for minimum 2 hours and preferably overnight
Bring the chicken to room temperature before baking. Rub the herbs well along with some butter, and place the eggs inside the chicken
Grease the baking tray with butter and place the marinate chicken on a stand
Preheat the oven for 15 minutes
Roast at 160°C degrees for 30-35 minutes
Check with the help of a toothpick or a fork if the chicken is fully cooked. The skin must be golden and crispy

Tip:

You can mix the herbs with butter and apply on the chicken too

Mashed potatoes recipe —

Ingredients:

Boiled potatoes: 5-6
Melted butter: 4-5 tablespoons
Full fat cream: 1 small cup
Roasted black pepper powder: 2 teaspoons
Salt

Recipe:

Mash the potatoes well to avoid any lumps
Add melted butter, half portion of the cream, black pepper powder and salt, and mix well
Build the creamy consistency by beating the ingredients together. Add the remaining cream as you keep beating
Check seasoning. The desired consistency should be fluffy and creamy

Brandy butter recipe —

Ingredients:

Brandy: Half of a small cup
Unsalted butter: 100gm
Icing sugar: ½ cup

Recipe:

Beat the butter until light and fluffy
Add icing sugar and keep beating until the sugar has dissolved and the butter and sugar mix is fluffier
Add brandy and beat some more until everything has mixed well
Place a butter paper on a container
Pour the brandy butter
Refrigerate for 3-4 hours and it is good to eat

Beef Wellington

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A quick version of Beef Wellington to try out this Christmas.

Ingredients:

Beef tenderloin: 1kg
Finely chopped button mushrooms: 200gm
Finely chopped shallots/onions: 2 large
Black pepper powder: 2-3 tablespoons
Thyme: 1 teaspoon
Dijon mustard paste: 1 tablespoon
Smoked bacon/Prosciutto ham: 100gm
Pastry sheet: 2
Beaten egg: 1
Butter
Salt

Recipe:

Marinate the tenderloins with salt and black pepper powder
Add oil on a skillet and heat well. Turn the flame high, place the tenderloins and cook until each side turns brown. Once the tenderloin cools down, brush with mustard paste and keep aside
In the same pan add butter, fry the onions until translucent and then the finely chopped mushrooms. Cook the mushrooms until the moisture evaporates
Place a cling film and make a layer of prosciutto ham/smoked bacon. Make a bed of mushrooms and then place the beef. Gently roll the entire set-up forming a log-like structure. Tie both ends tightly and refrigerate for an hour at minimum
Place the pastry sheets in a rectangular shape and brush some butter
Bring the beef to room temperature and keep at one end of the sheet, leaving enough space to fold and seal
Egg wash on all sides and wrap it tightly, tucking it into a tight log
Trim any excess pastry remainings and lightly crimp the edges with a fork
Brush eggs on the outer layer and sprinkle some salt from top
Meanwhile, preheat the oven for 15 minutes at 220°C
Grease the baking tray and place the beef wellington
Bake for 30-40 minutes at 220°C or bake until the outer layer is golden brown and the beef inside is cooked
Allow the food to rest for 10 minutes, slice up and serve

Scalloped potatoes

Representational image

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A cheesy potato dish that goes perfectly with the herbed chicken and beef wellington.

Ingredients:

Thinly sliced potatoes: 3 large (quarter of an inch in thickness)
Bacon: 100gm
Finely chopped garlic: 1 teaspoon
Roasted and grounded black pepper: 2 teaspoons
Full fat cream: 1 large cup
Grated cheese (cheddar): 1 medium cup
Beef/chicken stock: 1 small cup
Flour: 2 teaspoon
Butter
Salt

Recipe:

Fry the bacon in a non-stick skillet with a small dash of butter until crispy. Give a rough chop once the bacon is in room temperature and keep aside
In the same pan, add some more butter and heat. Add garlic and fry until golden
Now add the flour, keep the flame low and saute for a minute or until it starts to change colour
Add the stock and mix well to avoid any lumps
Add cream in small portions and keep stirring until the entire quantity is used and the ingredients in the pan have come together
Add salt and black pepper powder
Cook the cream for 3-4 minutes before adding the cheese. Mix well and cook until desired consistency has been achieved
Grease a mould and pour some creamy sauce
Add a layer of potatoes, some bacon, a dash of black pepper and repeat the process until all the layers have been made
Grate some extra cheese over the sauce on the top
Preheat the oven for 15 minutes
Bake for 30-40 minutes or until the potatoes have cooked through and the cheese surface is golden brown at 200°C

Stir-fried green beans and roasted vegetables

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Add some goodness of vegetables too, for a balanced platter.

Ingredients:

For stir fried green beans —

Green beans: 100gm
Grated garlic: 1 and ½ teaspoon
Grated ginger: 1 teaspoon
Light soy sauce: 1 and ½ tablespoons
Rice wine: 1 tablespoon
Chilli flakes: 1 teaspoon
Ground black pepper: 1 teaspoon
Vegetable oil/butter: 2-3 tablespoons

Recipe:

Blanch the beans for 2 minutes and drain excess water
Add oil/butter in a nonstick pan and heat
Add garlic and saute for 30 seconds, and then add ginger. Saute for another 45 seconds to a minute
Add the beans, mix well and give a good toss
Add soy sauce and rice wine, and sprinkle the chilli flakes
Toss again and turn off the heat

For roasted vegetables —

Baby carrots, cut into halves: 8 pieces
Baby potatoes, cut into halves: 6 pieces
Baby onions, peeled: 6-7 pieces
Cherry tomatoes cut into halves: 7-8 pieces
Crushed black pepper powder: 1 teaspoon
Lemon juice: 1 teaspoon
Olive oil: 1-2 tablespoons
Sugar: One small pinch
Rosemary and thyme mix: 1 teaspoon
Salt

Recipe:

Grease the baking tray and preheat the oven for 10 minutes
Toss the vegetables with salt and pepper in a mixing bowl and spread on the baking tray
Sprinkle the herbs, lemon juice and sugar
Roast for 20-25 minutes at 200°C

Cake with rum-soaked raisins

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Bring a sweet end to the Christmas spread with a large slice of a fruity, boozy cake.

Ingredients:

Flour: 1 and ¾ of a small cup
Rum soaked raisins: 15-20 pieces
Powdered sugar: 1 small cup
Full fat milk: ¾ of a small cup
Melted butter: 200gm
Baking powder: 1 teaspoon
Chopped cashew and almonds: 2 tablespoons
Tutti frutti: 1 tablespoon
Vanilla essence: 1 drop
Eggs: 3
Mixed spice: 1 teaspoon
Cinnamon powder: 1 teaspoon

Recipe:

Sieve flour and baking powder
Beat butter, sugar and eggs until light and fluffy
Mix flour with butter, sugar and eggs mix and fold gently, adding milk in small quantities
Addvanilla essence, cashew and almonds, tutti frutti and rum soaked raisins, and give one final mix
Grease the cake mould and sprinkle some flour
Pour the batter and tap lightly to release any air bubbles
Preheat the oven for 10 minutes
Bake the cake at 200°C for 30-40 minutes, checking periodically with a toothpick