6 must try dishes for Christmas

Fennel and Feta with Pomegranate Seeds and Sumac
Serves: 4
Prep Time: 20 mins
Ingredients
2 tsp extra virgin olive oil
2 tsp sumac
Juice of 1 lemon
1 garlic clove, minced
Sea salt and pepper to taste
300 gm spring mix, roughly chopped
2 medium fennel heads
2 tbsp parsley, roughly chopped
80 gm feta, crumbled
½ pomegranate
Method
In a bowl, mix olive oil, sumac, lemon juice, garlic, crushed sea salt and pepper.
In a separate bowl, mix the spring mix, fennel and parsley together. Drizzle with the prepared dressing.
Layer the crumbled feta and top it with pomegranate seeds.
Drizzle some more dressing and finish with a gentle sprinkle of sumac.
Serve immediately.

Risotto with Clams
Serves: 6
Prep Time: 15 mins
Cooking Time: 35 mins
Ingredients
3 dozen little neck clams
3 cups water
2 cups chicken stock
1 cup clam juice
5 tbsp extra virgin olive oil
2 tsp garlic, finely chopped
2 tbsp parsley, chopped
2 cups Arborio rice
½ tsp chilli flakes, crushed
Sea salt and black pepper, freshly ground
1 tbsp butter
3 tbsp Parmesan Cheese
Fresh truffle shavings (optional)
Method
Wash and scrub the clams. Place in a pan of boiling water (1 cup) for a couple of minutes till the shells open up and the meat detaches from the shells (leave a few intact to garnish on top of the risotto).
Place the clam meat in a bowl and cover with its own juices from the pan.
Line a strainer with paper towels, and filter the clam juices through a paper into a separate bowl.
Bring the remaining water, chicken stock and clam juice to a very slow steady simmer.
Add the onions and 3 tbsp olive oil to the pot and turn up the heat to medium high. Cook and stir till onions become translucent, then add garlic.
When the garlic turns pale gold, add 1 tbsp parsley, stir, then add the rice. Stir quickly and thoroughly for 20 seconds until the grains are coated well.
Add the stock half cup at a time till it gets evaporated; continue with this process till the risotto is almost done. Add the chilli flakes, salt and black pepper.
Cook the rice until tender but firm to the bite; then, add the clams, remaining parsley, butter and parmesan cheese.
Transfer to a platter, garnish with shelled clam and some truffle shavings. Serve immediately.

California and Tofu Teriyaki Sushi
Serves: 2
Prep Time: 45 mins
Cooking Time: 25 mins
Ingredients
35 gm red pepper, roasted
2 tsp vegan mayonnaise
62 gm tofu
1 sheet roasted seaweed
(sushi seaweed)
93 gm sushi rice, prepared
¼ avocado, peeled, pitted
and sliced
¼ English cucumber, cut into
long spears
115 gm tofu
80 ml soy sauce
1 clove garlic, chopped
1 inch ginger
1 tsp agave nectar
1 tsp corn starch
Method
For the sushi filling: In a blender or food processor, combine red pepper, mayo and tofu; blend until smooth. Lay a sheet of nori (seaweed) onto your sushi mat and spread rice over the nori, leaving an inch or two on one side uncovered. Spread a tablespoon or two of red pepper mixture in a strip down the middle of the sheet, and top with avocado and cucumber. Roll sushi and slice into six pieces.
***
For the teriyaki tofu: Combine all ingredients except tofu in a medium bowl, whisking until smooth. Add tofu and marinate, flipping occasionally, for at least 30 minutes or up to an hour or two. Remove from marinade and slice thinly to make sushi roll, or pan-fry for a couple minutes per side to make nigiri.
***
For the roasted red pepper nigiri: Roast red pepper under the broiler for 5-10 minutes until nice and browned, then either slice into thin strips or one-inch squares, depending on the look you want.
Place a thin strip of nori on a cutting board, add a tablespoon of prepared sushi rice to the middle, and top with your roasted vegetable of choice.

Sliders
Serves: 12 people
Prep Time: 20 mins
Cooking Time: 15 mins
Ingredients
4 tbsp butter
4 sage leaves, large, thinly sliced
24 dinner rolls
Turkey slices, as needed
6 slices provolone cheese
2 tsp cranberry sauce per roll
Method
Preheat the oven to 220°C and line a large baking pan with foil.
In a small saucepan over medium heat, melt the butter and cook until browned, frequently scraping the bottom of the pan with a rubber spatula.
Remove from heat and add the sage, swirling to mix.
Slice the rolls horizontally
in halves.
To build the sliders, top the bottom roll with a slice of turkey, followed by a quartered piece of cheese, a spoonful of the cranberry sauce, and the top roll.
Place rolls close enough on the pan that they're nearly touching.
After all rolls are assembled, brush butter sauce onto the rolls and sage leaves over top.
Bake for 15 minutes and serve hot or warm.

Quinoa and Wild Garlic Cakes
Serves: 4
Prep Time: 20 mins
Cook Time: 20 mins
Ingredients
250 gm mixed quinoa (red, black and white)
40 gm wild garlic leaves or spring onions,
thinly sliced
100 gm red onion, finely diced
2 eggs, lightly whisked
1 tbsp coriander leaves, chopped
2 green chilli, finely diced
120 gm cottage cheese
20 gm cheddar cheese, coarsely grated
20 gm Parmesan cheese, powdered or grated
60 gm Panko breadcrumbs
2 tsp cumin, ground
Juice of 1 large lemon
Sea salt and black pepper to taste
Olive oil, for frying
Method
Put the quinoa in a pot with plenty of boiling water with some sea salt; strain once done and keep aside.
Place all the remaining ingredients, apart from the oil and lemon, in a large bowl with 1 tsp of sea salt and a good grind of black pepper.
Add the quinoa, stir well and form the mixture into patties.
Place a non-stick pan on medium heat and add oil. Fry the patties until golden on both sides.
Serve hot with a squeeze of lemon juice.

Cupcakes
Serves: 12-16
Prep Time: 40 mins
Cooking Time: 20 mins
Ingredients
1 1/3 cups all-purpose flour
2 tsp baking powder
¼ tsp baking soda
¾ cup unsweetened cocoa powder
1/8 tsp salt
3 tbsp butter, softened
1 ½ cups white sugar
2 eggs
¾ tsp vanilla extract
1 cup butter milk
For the frosting:
500 gm icing sugar
160 gm unsalted butter, softened
50 ml whole milk
½ tsp vanilla essence
Christmas decoration, sprinkles, glitter, red food colouring, marshmallows etc.
Method
Preheat oven to 175°C.
Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the butter milk; beat well. Fill the muffin cups ¾ full.
Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
For the frosting: Using an electric whisk, whisk the icing sugar and butter together on low speed until fully combined.
Gradually add the milk and once it has been incorporated, increase the speed to high and whisk until light and fluffy. Add vanilla essence and whisk until mixed in.
Pipe the frosting on top of the cold cupcakes with any design of your choice.
For a festive touch, you could add some red food colouring, sprinkles, glitter, edible Christmas shapes etc.