The Perfect Christmas Menu With Love
A lot of times, people are confused on meals to prepare on Christmas day. We are sharing a three-course meal that is super easy, worth the stress and will create lasting memories of this special day.
Appetiser: Chocolate cake with chocolate ganache
Main course: Chicken coconut curry and rice
Dessert: Ice cream sundae
Ice cream sundae
- 2 cups cold whip cream
- 1 cup sweetened condensed milk
- Using a hand mixer and a clean bowl, whip your whip cream on high speed until it is dry and stiff. Add your sweetened milk and fold in the mixture gently.
- Transfer to a container and store in the freezer for at least eight hours.
- Scoop into a bowl or cup, add chocolate chips, cherries etc.
Chocolate cake with chocolate ganache
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup flavourless oil (soybean, olive, canola etc.)
- 1 cup buttermilk
- 1 cup unsweetened cocoa powder
- 1 cup water with 1 tsp coffee powder (any type of coffee)
- 1 tsp baking powder
- 1 tsp baking soda
- 3 large eggs
- Grease a 10-inch pan or baking sheet with cooking spray or butter, dust with flour and set aside.
- Combine flour, cocoa powder, baking powder, baking soda and sieve to remove every lump and incorporate air.
- Mix eggs, milk, coffee and oil, and stir until well combined. Add the sugar and mix well.
- Pour in the dry ingredients little at a time and stir with your whisk until combined.
- Preheat your oven to 350 degrees.
- Pour the batter into your greased pan and place into the oven.
- Bake until a toothpick inserted at the centre comes out clean.
- 600g dark chocolate
- 700g heavy cream
- Pour heavy cream into a saucepan and place on low heat until hot. Melt chocolate in the oven or a microwave.
- Combine heavy cream and chocolate and mix until combined, leave to cool, then drizzle the ganache all over your cooled cake. To avoid making a mess, place your cake on a tray bigger than the cake or a baking sheet.
- Send it to the fridge for about an hour.
- Bring it out when you are ready to eat.
Chicken coconut curry and rice
- 5 medium-sized paprika or any other bell pepper
- 3 tbsps chopped lemongrass (stem only)
- 1 tbsp ginger
- Lemon zest of one small lemon (yellow lemons preferably)
- ¼ tsp white peppercorn or any chilli
- 1 tsp coarse salt
- 3 tbsps garlic
- ¼ cup chopped onion
- Blend all the ingredients together using a power blender or a mortar and pestle to pound until smooth.
- P.S Do not add water! Not a drop!
- 2 cups raw rice
- Wash parboiled rice with hot water and place into an adequate pot with boiling water.
- Add a pinch of salt or more depending on your taste buds and cook for about thirty minutes until tender.
Chicken coconut curry sauce
- 500g chicken – cut into bits
- 1 ½ cup coconut milk
- 1 cup chicken stock
- Basil leaves
- Red, green and yellow bell pepper to garnish
- Steam your chicken with a teaspoon of grated ginger and half stock cube. Too many spices will ruin the taste of the curry.
- Steam for about five minutes or until it starts to boil, remove the chicken from the stock and take out the cup of stock needed for the sauce.
- Place a small pot or saucepan over a fire, add half a cup of coconut milk and allow to boil.
- Scoop about five tablespoons of the curry paste into the boiling coconut milk and, using a spoon, stir mixture gently until it begins to dry out. Ideally, the oil from the coconut milk should begin to separate from the mixture but this may not be the case for everyone – you are still on track.
- Add your slightly cooked chicken and mix with the coconut curry.
- Pour the remaining cup of milk and add a little portion of the stock, if you want your curry to be a little thick, then add a little stock but if you prefer it runny then you can add some more stock.
- Leave the pot open and allow the curry to boil for about seven minutes.
- Taste the sauce and add a little salt and chilli if necessary.
- Add your basil in whole and add some nicely sliced bell peppers to garnish and turn off the heat.
Enjoy your meal and have a very merry Christmas!