MARINATED TURKEY BREAST
I love this recipe for marinated turkey breast, it is really easy and there are no leftovers – great if, like me, you are not into using cold turkey for every meal until New Year!
1 kg rolled organic turkey breast – ask your butcher to do this
4 tbsp parsley
4 tbsp coriander
4 tbsp mint leaves
1 garlic clove, peeled
4 tbsp lemon juice
4 tbsp olive oil
125ml white wine
half tsp ground cumin
half tsp sea salt
half tsp black pepper
Blend all the marinade ingredients in a food processor for a couple of minutes until smooth.
In a large bowl massage the marinde into the turkey breast, ensure that the meat is immersed in the marinade and cover the bowl. Leave in the fridge for 24 hours if possible.
Preheat the oven to 200 deg. C and having removed the turkey from the marinade (saving this for later) roast in a roasting tray for 30 mins. Turn the oven down to 180 deg C and continue to roast until cooked through, (approx. 45 mins.) if necessary protecting the turkey with foil towards the end.
Heat the marinade for approx. 15 mins until reduced by half, seasoning to taste with salt and pepper. Serve the turkey thinly sliced covered with the sauce.
BUCKWHEAT BLINIS WITH SMOKED SALMON
Blinis and smoked salmon make a great Christmas breakfast with scrambled egg, you could also make smaller blinis and serve these as canapés.
85g buckwheat flour
1 tsp baking powder
salt and freshly ground black pepper
150ml milk (I use soya milk but all types will work)
1 tsp mustard powder
small handful chopped fresh chives
2 organic egg whites
knob of unsalted butter
2 tbsp chopped fresh chives
250g smoked salmon
1 lemon, juiced
For the blinis, mix together the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and the milk to make a smooth batter.
Add the mustard powder and chives and mix until well combined.
In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed.
Gradually fold the whisked egg whites into the batter mixture using a metal spoon.
Melt the butter in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make medium sized pancakes, about 10cm in diameter.
Fry the blinis, in batches, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn the blinis over and cook on the other side for a further 1-2 minutes, or until golden-brown. Keep warm.
Repeat until all of the mixture is used up.
To serve, place two blinis onto each plate and top with a slice of smoked salmon, some chives and a little lemon juice.
CHRISTMAS CHOCOLATE COCONUT BALLS
I make these chocolate balls every Christmas (in fact throughout the year), they taste like chocolate truffles and are nutritious and delicious.
Approx. 20 pitted dates
Approx. 10 figs
50g good quality cocoa
50g ground almonds/cashews
200g coconut flakes
2 tablespoons of almond butter
2 tablespoons water if necessary
Put all the ingredients in the food processor and blend until the mixture forms a chunky, sticky consistency. If the mixture is too dry add more dried fruit and/or a little more almond butter.
Roll the mixture into small balls – and then dust in cocoa powder, keep in the fridge.
For variety you can use different nuts and dried fruits, you can also add different superfoods: maca, spirulina, bee pollen etc. so have fun experimenting and make them different every time.
LIGHT AND EASY GF CHRISTMAS PUDDING
Baked rather than steamed, but still moist. Contains no suet, so this is much lighter than traditional Xmas puds, delicious served hot or cold.
Prep time: 20 mins.
Cooking time: 1 hour and 20 mins.
175g chopped dates
100g chopped figs
9 tbsp orange juice
100g gluten free breadcrumbs
175g coconut palm sugar
grated rind of 1 lemon and 1 orange
4 beaten eggs
50g chopped almonds
100g brown rice flour
2 tsp GF baking powder
1 tsp mixed spice
1 tsp cinnamon
Grease a 1.5 litre pudding basin. Line the base with a circle of greaseproof paper. Pre heat oven to 180 degrees C. Place the dried fruits and 5 tbsp of orange juice in a pan, cover and simmer for 5 mins. Place in a bowl and add the breadcrumbs.
Beat the butter and sugar together until creamy, then beat in the lemon and orange rind, eggs, almonds, flour and spices. Add this to the fruit mixture and beat. Pack the mixture into the pudding basin and cover with greaseproof paper. Bake for 1 hour and 20 mins. until springy yet firm to touch. Pour over the remaining orange juice. Turn out and serve decorated with shredded lemon and orange zest.
FESTIVE CHOCOLATE MOUSSE
There is always someone who doesn’t like Christmas Pudding so here is a really delicious alternative
1 large ripe avocado
3 tbsp raw cacao powder or good quality cocoa
4 dates, pitted
1 large ripe banana, peeled (and frozen if you want to eat immediately)
half tsp of good quality vanilla extract
2 tbsp water
Place all the ingredients into a high-speed blender and blend until you have a smooth mixture. Divide into ramekin dishes or small shot glasses and enjoy!
These keep well in the fridge if you are making for later.
Alli Godbold is a qualified nutritional therapist, specialising in weight loss, fatigue and digestive and hormonal health. She is also a certified gluten practitioner. Alli has worked forThe Food Doctor and currently works as nutritionist for The Healthy Holiday Company and is a regular contributor to Healthista.com. She runs frequent cookery workshops from her West London kitchen and has published a popular cookery book Feed Your Health. She created the Nourish diet for weight loss and improved health and has recently published a book of healthy recipes for her Nourish clients More Nourish Diet Recipes.