Follow the recipes below for a great Christmas feast, shop for the ingredients from Ooooby and have it delivered to your door.
* We suggest you freeze pide bread to keep it fresh for xmas day!
Serves 6 - 8
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.
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.
Vegan & Gluten Free
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.
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
Chop into bite sized pieces and serve in a bowl.
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.
Delivered chilled to your door.