Two Christmas catch up recipes that are sure to turn heads
Story sponsored by Warrawong Plaza.
The best thing about Christmas is catching up with your family and friends. However, it isn't always without its little stresses.
No, I'm not talking about the gift giving or tidying the house to the point where it doesn't look like anybody has ever lived in it.
I'm talking about what to cook when your friends come over. On one hand you want to cook something quick and easy but you also want to show them you've got game in the kitchen.
You want to whip up something exciting. Something that delights all of the senses. But, it isn't always easy to find that perfect dish.
That's why our favourite Country Grocer barista Paul - or Cossie as he's better known to his fans - has given us two of his signature recipes that are sure to knock some socks off at your next Christmas catch up.
1 - Cossie's Honey Soy Chicken and Capsicum with Rice
This dish is as simple as it is tantalizing. Best of all, it won't cost you an arm and a leg to knock up a batch.
All you need are the following ingredients:
- 800g of chicken (thigh or breast)
- One red capsicum
- One green capsicum
- One red onion
- 200mls of oyster sauce
- 100mls of soy sauce
- 150mls of honey
- Two cups of jasmine rice.
- Plus - of course - a little bit of salt and pepper for seasoning.
The steps are as follows:
1 - Cut the chicken into strips
2 - Cut the red and green capsicums into thick chunky strips and place them in a baking dish
3 - Cut the red onion into quarters and add it to the baking dish
4 - Now add the chicken to the baking dish
5 - Pour in the soy sauce, oyster sauce and the honey. Mix it well until all of the veggies and chicken are well coated.
6 - Then, place the dish under a hot grill for about 20 minutes. Keep an eye on it and when it starts to blacken give it a stir. If it needs a bit of salt or pepper, add it in.
7 - In the meantime, pop the rice in the rice cooker. By the time the rice is ready, so too will your red and green honey soy chicken extravaganza.
This multicultural crowd pleaser is hard to beat. But, if you really want to step it up, why not try cooking...
2 - A Warm Thai Prawn and Crispy Noodle Salad
Being girt by sea certainly has its advantages, the biggest one being our easy access to beautiful fresh seafood in December, especially prawns!
Yes they're a Christmas catch up favourite. So much so that this year Australians will consume roughly six million tonnes of the tasty little crustaceans this holiday season.
But if you're looking for a more creative way of serving them, this dish is absolutely scrumptious!
All you you need are the following ingredients:
- Prawns
- Olive oil
- A clove of garlic
- One lemon (Half lemon)
- Coriander
- Rocket
- Chickpeas
- Corn kernels
- Mung beans
- Red onion
- Cucumber
- Sweet Chilli Sauce
- Changs Crispy Noodles
The steps are as follows:
1 - The first thing you want to do is make your salad dressing so it's ready when you need it. Start by taking half a cup of sweet chilli sauce and add olive oil.
2 - Cut your lemon in half and squeeze the juice into your dressing.
3 - Chop up a handful of coriander and add it to the dressing.
4 - Next, make the base for your salad. So, take your rocket, chickpeas, corn, mung beans, red onion and cucumber and toss them together. Once this is done, add your noodles to the mix.
5 - Now comes the good part. Add a tablespoon of olive oil and a clove of garlic to a pan and turn the heat to high. Add your prawns and cook them until they're translucent.
6 - At this point, add some of the dressing to the pan (enough to cover the prawns). Let them cook in the juices until they're done.
7 - Add the pawns to the salad and then finish it off with the dressing.
It's that simple!
So if you want to show off your culinary talents for your next Christmas catch up, don't be afraid to be adventurous. Your loved ones will thank you for it!
Story sponsored by Warrawong Plaza.
