Christmas Feast for 6-8 People

Follow the recipes below for a great Christmas feast, shop for the ingredients from Ooooby and have it delivered to your door.

Entrée

  • Turkish Pide* bread with Dukkah, Brie and Camembert

Main

  • Split Chicken from Sunset Farms with Chipotle Sauce Glaze from Alderson’s
  • Freerange Ham 2kg from Warkworth Butchery
  • Pancetta from Salash wrapped around Asparagus
  • Creamy Aioli from Waiheke Herbs with Roasted Veggie Salad
  • Quinoa Salad from Kiwi Quinoa.
  • Green Leafy Salad

Dessert

  • Ambrosia – with Chai Guy chocolate on top
  • Little Meringues from Little & Friday
  • Fresh Fruit Salad
  • Xmas Mince Tarts from Wild Wheat

Ingredients you will need from your pantry

  • Olive oil, red wine vinegar, salt and pepper.

* We suggest you freeze pide bread to keep it fresh for xmas day!

Christmas Feast Box

Pancetta Wrapped Asparagus

Serves 6 - 8

  • 1 bunch (300g) Asparagus trimmed
  • 1 x Salash Pancetta 90g
  • Olive oil

Wrap a slice of pancetta tightly around the asparagus. Thin asparagus can be grouped together. Cover and place in the fridge until ready to cook.

Heat a large pan on a medium heat and coat lightly with Oil (the more you use the crispier the pancetta will be but too much will cause it to splatter). Cook the asparagus, turning until it starts to brown or they are just tender and the pancetta is crisp, about 5 minutes. Transfer to a plate lined with paper towels to soak up any excess oil. Transfer to a platter and serve immediately.

Split Chicken with Chipotle Sauce Glaze

Pat chicken dry with paper towels and brush the top of the split chicken with oil. Apply a generous amount of Chipotle sauce (it does have a kick so adjust to your own taste) on the chicken spreading over the entire surface a pastry brush is great for this. Season and place in a preheated oven at 180 degrees until cooked around 40 - 55 minutes. Transfer to a platter and allow to rest for 5 minutes before serving.

Quinoa Salad

Vegan & Gluten Free

  • 1 cup uncooked quinoa, rinsed in a fine mesh colander
  • 2 cups of water
  • 1 x can of chickpeas, rinsed and drained
  • ½ large cucumber, seeded and chopped
  • 1 medium red capsicum
  • ½ punnet cherry tomatoes
  • Half a red onion chopped
  • 1 bunch chopped flat leaf parsley
  • ¼ cup olive oil
  • Juice from 1 Lemon
  • 1 tablespoon red or white wine vinegar
  • 2 cloves of garlic
  • Salt to season
  • Black Pepper to taste

Combine the rinsed quinoa and 2 cups of water in a medium pot. Bring to the boil then reduce to a gentle simmer. Cook until the quinoa has absorbed all of the water, this will take around 15 minutes. Remove from the heat, cover and leave the quinoa for 5 minutes to give it time to fluff up.

In a large serving bowl, combine the chickpeas, cucumber, capsicum, cherry tomatoes, onion and parsley. Set aside.

Combine the olive oil, lemon juice, vinegar, garlic and salt in a small bowl. Mix until blended and set aside.

When the quinoa is nearly cool add it to the serving bowl and drizzle the dressing in the small bowl over the top. Toss until combined. Season.

Let the salad rest for 5 to 10 minutes before serving.

Serve chilled or at room temperature.

Ambrosia

  • 1 kg of Kaimiro Bush Sweetened Honey
  • 500 ml Cream
  • 1 packet Marshmallows
  • ½ Punnet Strawberries
  • ½ Punnet Blueberries
  • 1 x Chai Guy Chocolate

Slice the strawberries and cut the marshmallows in half Whip cream until soft peaks form Add the yogurt to the cream and mix until well combined Add the marshmallows and fruit and stir through Place in the fridge to set for a minimum of 4 - 5 hours or even overnight or until the marshmallows have softened. Chop Chai Guy chocolate and sprinkle on top before serving

Fresh Fruit Salad

  • ½ punnet strawberries
  • ½ punnet blueberries
  • Kiwifruit
  • Orange
  • Apple (squeeze lemon juice over to stop it from browning)

Chop into bite sized pieces and serve in a bowl.

Leafy Green Salad

  • Lettuce
  • ½ punnet cherry tomato
  • ½ a large cucumber
  • Carrot (grated) beetroot (grated) (not on ingredients list but could be added?)

Creamy Aioli Roasted Veges

  • 3 x Potatoes
  • 2 x Courgettes
  • 1 x Red Capsicum
  • 2 x Kumara
  • 4 tablespoons oil
  • 1 teaspoon salt
  • 1 x Chickpeas
  • 30 g Dukkah
  • 200 g Spinach
  • 100 - 200g Aioli

Cut the vegetables in different shapes 2 - 3 cm sizes. On an oven tray toss the potatoes with oil and roast for 20 minutes at 180c Then add the remainder of the vegetables (kumara, capsicum, courgette) and roast for a further 20 minutes until soft. Chop the spinach and drain and rinse the chickpeas. Combine all the ingredients into a bowl and mix gently. Let the vegetable cool before mixing or they will become quite mushy. Garnish with chopped parsley.

Order by Friday 15th at 8am for delivery by Christmas

Delivered chilled to your door.