Christmas food success stories...

en god jul...a merry christmas

I'm doing this primarily so I have a place to come back to again to get these recipes, I know I will use them again for Sunday roasts, for entertaining moments etc.

BACON, MACADAMIA AND PRUNE STUFFING

80grams of goose fat

(Can use 60g of butter and 60mls of olive oil combined, I prefer using goose fat instead)

1 large brown onion, finely chopped

1 tsp of crushed garlic

350 grams bacon, chopped

3/4 cup chopped pitted prunes

5 cups sour dough breadcrumbs, made from day-old bread

1 cup macadamia nuts, roasted, chopped

salt and pepper (or herbamere) and dried sage to taste

Using a large frying pan, heat goose fat over medium heat. Add onions, garlic and bacon. Cook, stirring occasionally, for 10 minutes or until onions are soft. Add prunes and cook another 3 minutes. Combine breadcrumbs and nuts in a large bowl and add bacon mixture. Season with salt and pepper and sage. Mix until combined (use your hands rather than a spoon or other utensil). Ready to stuff into your favourite meat. (Pork Loin Roll!...though it was lovely in the roast chicken too.) With that mix I was able to stuff two pork loin rolls and one chicken.

PINEAPPLE AND GINGER PUNCH

Ginger beer and unsweetened pinapple juice 2 to 1

(It’s nice to half freeze the ginger beer so that it pours in like a crush.)
Chopped oranges, pineapple and strawberries.
Cherries, whole.

GRAVY

Pour all the pan fat from the pork or chicken (or both) into a saucepan
Add freshly made chicken stock
Add arrowroot powder to thicken.

COB LOAF

500 grams of philadephia cream cheese
½ a diced, red onion
2 tomatoes diced
250 grams of bacon, diced and fried
Herbamere (salt and pepper) to taste
Fresh parsley, finely chopped and mixed to taste
Grated tasty cheese 1 cup
2 Tablespoons sour cream
1 sour dough cobb loaf

Cut the top off the cobb loaf and scoop out the bread, until it is only a shell.

(I used the inside bread for the stuffing)

Preheat the oven to 150 – 180 degrees celcius.

Mash the softened cream cheese with a fork and add finely diced onion, tomatoes, cheese, sour cream and parsley.
Fry bacon in pan and dice finely, add to the whole mix and stir through.
Place cobb loaf and cobb lid into the oven for 5 - 10 mins until crispy.
Pack the cream cheese mix into the empty cavity and place extra chopped parsley on top for decoration. Ready to serve.