Christmas is a time to catch up with friends and family, to plan for the future, and to reflect on the year that’s been.

It’s also all about enjoying great food, but you may prefer to spend your time relaxing, rather than cooking, so we’ve whipped up some simple celebration favourites that are sure to please any crowd.

SALT AND VINEGAR FISH IN BEER BATTER

INGREDIENTS

1 cup (125g) plain flour, plus extra

for dusting

1 egg, whisked

1 tsp garlic powder

½ tsp ground black pepper

1½ cups (375ml) beer; stout works well

40g pack of salt and vinegar chips, crushed

600g firm fish fillets

PREPARATION

In a bowl, add the flour, egg, garlic, pepper and mix until combined. Add the beer and mix until combined.

In the meantime, crush the packet of chips with a rolling pin. Dry the fish with paper towel, then dust in a plate of flour before dipping the fish in the batter Roll the battered fish in the crushed chips and pat firmly to help chips stick to the fish. Shallow fry in vegetable oil.

TASTY BARBECUE CHICKEN MARINADE

INGREDIENTS

½ cup brown sugar

½ cup balsamic vinegar

½ cup soy sauce

¼ cup olive oil

2 tbsp worcestershire sauce

2 tbsp sesame oil

4 cloves garlic, chopped

½ tsp ground black pepper

1.5kg chicken pieces or wings

PREPARATION

Whisk together the brown sugar, vinegar, soy sauce, olive oil, worcestershire sauce, sesame oil, garlic, and pepper, until the sugar has dissolved.

Add your chicken to a large zip-lock bag and pour in the marinade. Refrigerate for two hours or overnight. Cook over the grill section of your barbecue, brushing liberally with leftover marinade.

CRUNCHY ASIAN SALAD

INGREDIENTS

750g Asian cabbage, finely chopped

1kg carrot, shredded

4 or 5 spring onions, finely chopped

250g frozen peas, cooked and cooled

Salt to taste

Handful of flat-leaf parsley, chopped

Handful of coriander, chopped

For the dressing

½ lime, juiced

3 tbsp vegetable oil

2 tbsp white wine vinegar

PREPARATION

Put the dressing ingredients into a bowl, whisk well and set aside. Mix together the cabbage, carrots, spring onions, and peas. Sprinkle with a little salt, mix again and leave to stand for five minutes.

Pour the dressing over the vegetables and mix well. Stir in the parsley and coriander just before serving.

The dressing can be made a day ahead.

Tags: Cooking Recipes Food Camp Oven Kitchen Fish Beer Seafood
Category: Cooking
Written: Fri 01 Dec 2017
Printed: December, 2017
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