The sun’s beating down, it’s 42 degrees Celsius, and the air is still. And, Christmas or no, the last thing you really feel like is roast turkey, gravy and a glass of warm eggnog.
Thankfully, we’re forging our own traditional Christmas cuisine here in Australia. There’s a raft of beautiful seasonal produce available at this time of year, so there’s no excuse not to use local seafood, fruit and vegetables.
We’ve put together a simple, fast and fresh alternative for your Christmas Dinner this year.
Baked Snapper with Dukkah – Serves 4
Some cooks find whole fish intimidating, but in truth, there couldn’t be a quicker dish to make. Simply ask your fishmonger to clean your fish, and the rest is easy.
- 1 Whole Snapper
- 3 Lemons
- 1tbsp Olive Oil
- Handfull Oregano
- 1/3 Cup Raw Cashews
- 1/3 Roasted Almonds
- 1/4 Cup Coriander Seeds
- 1 tbsp Cumin
- Salt and Pepper
- Combine cashews, almonds, coriander seeds, cumin, salt and pepper
- Dry-fry over medium frying pan for two minutes or until lightly browned
- Pulse in blender until roughly chopped, then set aside.
- Rinse snapper under cold water and pat dry with paper towel
- Score flesh horizontally on both sides
- Rub exterior with salt and olive oil
- Stuff interior with thinly sliced lemons and roughly chopped oregano
- Lay in a tray and sprinkle with dukkah (nut mixture prepared earlier)
- Cook in pre-heated oven at 190 degrees. Check whether flesh is firm-ish and white at 25 minutes, if not cook for another ten minutes.
- Garnish with another sprinkling of dukkah and oregano leaves and serve whole.
Nutrition information per serve: Energy: 1155kJ / Protein: 17.8g / Total Fat: 20.1g / Saturated Fat: 2.7g /Carbohydrate: 4.6g / Sugars: 2.5g / Fibre: 3.9g / Sodium: 210mg
Stuffed Green Tomatoes – Serves 4
December’s the perfect time of year to enjoy fresh, plump tomatoes straight from the vine. But, it’s not just the big reds that are worth seeking out; green tomatoes have a unique, tangy flavour all of their own.
- Four Large Green Tomatoes
- 200g Jar White Anchovies
- 4 tbsp Parmesan Cheese
- Half Cup Breadcrumbs
- ½ bunch Fresh Basil
- Slice tops off Green Tomatoes and cut out flesh. Reserve insides for filling.
- Mix remaining tomato flesh, anchovies, breadcrumbs, parmesan and torn basil.
- Spoon filling into the hollow tomatoes until it’s slightly heaped
- Cook in 190 degree oven for 20 minutes.
- Garnish with basil and serve warm
Nutrition information per serve: Energy: 905kJ / Protein: 19.6g / Total Fat: 7.6g / Saturated Fat: 2.6g / Carbohydrate: 15.0g / Sugars: 4.9g / Fibre: 3.6g / Sodium: 2965mg
Black Olive Turkish Bread – Serves 4
A hugely easy side we guarantee your guests will love (we’ve tried).
- Large Turkish Bread
- 1 tbsp Olive oil
- ¼ cup Pitted Black Olives
- 1 cup Cherry Tomatoes
- 1 small Spanish Onion
- 1 tbsp Thyme
- Salt and Pepper
- Brush your Turkish bread with olive oil
- Scatter halved cherry tomatoes, thick slices of Spanish onion, and pitted black olives.
- Add sprigs of thyme and season to taste
- Place in hot oven at 200 degrees for 15 minutes.
- Slice and serve
Nutrition information per serve: Energy: 1170kJ / Protein: 8.1g / Total Fat: 9.2g / Saturated Fat: 1.5g / Carbohydrate: 38.6g / Sugars: 3.9g / Fibre: 4.4g / Sodium: 615mg