Recipes Christmas Dinner
Everybody is well-known with the celebratory fare that makes our Christmas dinner one of the most looked-forward to meals of the year. We have recommending you many recipes of Christmas dinner that you can make on Christmas day.
Some Recipes are available here:
1.Christmas veggie Wellington:
60g/2oz basmati rice, cooked according to the small package orders
One lemon, zest only
One onion, finely chopped
600g/1lb 5oz brown cap mushrooms, sliced
50g/2oz butter, melted
One tbsp chopped fresh parsley
One tbsp chopped fresh tarragon
One tbsp dried cranberries
Two free-range eggs, hard-boiled, chopped
salt & freshly ground black pepper.
Method of Making:
Preheat the oven to 180 to 200C/400F/Gas 6.
Mix the cooked rice, turmeric & lemon zest & set aside, covered, in the refrigerator.
High temperature the butter in a frying pan over a average heat, add the onion & mushroom and cook for 3 to 4 minutes, or until softened.
Mix in the cooked rice, herbs, cranberries & hard-boiled eggs until well combined time, to taste, with salt & newly ground black pepper.
For the pastry, cut a 45cm x 20cm/15in x 8in rectangle from the puff pastry.
Spoon the rice combination down the middle of the pastry. Bring the sides of the pastry jointly & seal.
Shake over the pastry parcel with sesame seeds & bake in the oven for 25 to 30 minutes, or until crisp & golden-brown.
To provide, place one slice of the Wellington onto each of 6 serving plates. Pour over vegetarian gravy.
2.Turkey Breast Roulade with Apple and Raisin Stuffing:
One and half cups water
1/4 cup butter
1/3 cup raisins
1 (6 ounce) package low sodium stuffing mix (such as Stove Top(r) Lower Sodium Chicken Flavor)
One tablespoon poultry seasoning
One apple peeled, cored & chopped
1 (6 pound) whole bone-in turkey breast with skin
salt & pepper to flavor
One tablespoon poultry seasoning.
Method of making:
Put the water, butter, & raisins into a pot; bring to a boil. Take out from the heat, stir in the stuffing mix, cover, & let stand until the stuffing combination absorbs the liquid, about 5 to 7 minutes.
Preheat oven to 360 degrees F (170 degrees C). Place a rack into a roasting pan.
Cautiously remove the turkey breast skin in one quantity without tearing the skin, & set aside.
Pull the 2 side sections outer from the major part of the breast, keeping them attached, to make bigger the boneless piece of turkey into a roughly square-shaped piece of beef.
Spread the filling mixture all over the inside of the breast beef piece, & firmly roll the stuffed breast into a solid roll.
Extend the reserved turkey skin out, & place the full roll in the center of the skin.
Roast the stuffed breast in the preheated oven until the skin is golden brown, the beef is no longer pink inside, & the hotness of the roll, calculated at the thickest part, reads 175 degrees F (75 degrees C), one and half to two hours. Allow the roast to situate enclosed with a tent of aluminum foil for at least ten minutes before removing the twine for slicing.
3.Angel Hair Pasta with Tuna:
Four garlic cloves, minced
Two tablespoons olive oil
Two cans (29 ounces each) tomato puree
Half cup dry red wine or chicken broth
Two tablespoons minced fresh basil
One to one and half teaspoons crushed red pepper flakes
One teaspoon salt
Two pounds tuna steaks
Two packages (16 ounces each) angel hair pasta
Half cup grated Parmesan cheese.
Method of Making:
In a big saucepan, sauté garlic in oil for 1 to 2 minutes or until tender. Mix in the tomato puree, wine, basil, pepper flakes & salt. Get to a boil. Decrease heat; simmer, uncovered, for 35 to 45 minutes or until flavors are blended.
In a big skillet coated with cooking scatter, cook tuna over medium-high heat for 6 to 8 minutes on every side for medium rare or until slightly pink in the middle.
Flake tuna into big chunks; put in to sauce. Cook pasta according to package instruction; drain. Top with sauce; sprinkle with cheese. Yield: 12 servings.