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Adria Wu: Christmas Dinner Special

Words Adria Wu

Thai Red Curry Stuffed Sweet Potato

Puréed sweet potatoes, garlic, red onion, coconut milk, thai red curry paste, tahini, coriander, chilis, sriracha

Saffron Turkey ‘Snowballs’

Turkey, eggs, garlic, onion, sage, saffron, sumac

or

Saffron Lentil ‘Snowballs’ (ve option)

Green lentils, garlic, onion, almonds, seeds, sage, saffron, sumac

Persian-Spiced Cranberry Sauce

Cranberries, pomegranate, orange zest, cardamom, cumin, cinnamon,
clove, maple syrup

Yuzu Miso Roasted Roots

Parsnip, carrots, rosemary, thyme, yuzu-miso mustard

 5-Spice Pan-Shaken Chickpeas

Chickpeas, olive oil, star anise, cardamom, cloves, fennel seeds, coriander, cinnamon

Ginger Sesame Brussel Sprouts

Brussel sprouts, ginger, maple syrup, balsamic, sesame oil, edamame, sesame seeds

Coconut Pumpkin Parfait

Coconut, vanilla bean, pumpkin purée, sea salt, pecans, maple syrup

Thai Red Curry Stuffed Sweet Potatoes

Serves: 6 people (as a starter)

Suitable for: Gluten, dairy & nut free

Allergens: None

Stuffed potatoes

• Sweet potatoes, 3 (approx. 240g per potato)

• Garlic, 8g (1 x clove)

• Red onion, 60g - diced (0.5 x small onion)

• Coconut cream 160ml 

• Red Thai curry paste, 15g (check vegetarian/ vegan curry paste)

• Salt & pepper to taste

Drizzle

• Tahini, 2 tbsp 

• Lemon juice, 2-3 tbsp 

• Sriracha, 1 tbsp 

• Water, 2 tbsp 

Garnish

Coriander (leaves only), 15g

Red chilli x 1 (thinly sliced with seeds removed)

1. Pre-heat the oven to 180oC (fan/ bake). Line a baking tray.

2. Wash, dry and lightly pierce the sweet potatoes.  Place them on a baking tray and bake for 45-50 mins turning every 15 mins ensuring they are cooked but hold their shape.

3. Whilst the potatoes are cooking, heat a frying pan to a low-medium heat, add the diced red onion and sauté until soft for 5 mins, avoid browning. Add the garlic and curry paste and cook for 2 mins.

4. When potatoes are cooked remove from the oven and allow to cool enough to handle.

5. When cool cut the potatoes in half horizontally and scoop out the flesh placing in a mixing bowl. Place the skins to one side.

6. Add the onion mix to the potato flesh adding the coconut cream. Stir well to combine, adding salt and pepper to taste.

7. Scoop the potato mixture into the potato cases and stand in an oven tray.

8. Heat in the oven for 15 mins before serving.

9. To make the drizzle, add all ingredients into a mixing bowl & whisk together until smooth.

10. To serve, place the sweet potato halves on a sharing plate and drizzle with the tahini dressing and sprinkle with coriander leaves and slices of chilli. Enjoy! 

Top tip:  Do steps 1-6 the day before to ensure a stress free kitchen. 

Saffron Lentil ‘Snowballs’ 

Serves: 6 people. (5 x 30g per person)

Suitable for: Gluten free, vegan

Allergens: Nuts, Sesame seeds

Lentil mix

• Dried green lentils, 225g (tinned, 450g)

• Vegetable stock, 500ml + water as needed

• Mixed seeds, 75g (toasted, optional e.g. sunflower, pumpkin, sesame)

• Ground almonds, 100g, 50g for mix, 50 for coating

Flaxseed gel

• Flaxseed/linseeds, 1.5 /2 tbsp 

• Water, 3.5/5 tbsp 

• Saffron strands, 6/8 

Mushroom mix

• Chestnut mushrooms, 370g

• Onion, 225g 

• Olive oil, 1 tbsp 

• Garlic, 12g

• Sumac, 1.5 tbsp 

• Smoked paprika, 1.5 tsp 

• Dried sage, 3 tbsp 

• Salt & pepper to taste 

1. If using dried lentils soak overnight in plenty of water. They will double in size. The following day, rinse & drain the lentils before adding to a saucepan with enough stock/ water to 5 cm above the top of the lentils. 

2. Cook on a medium heat for about 10-15 mins (30 to 45 mins for unsoaked, dried).

3. Preheat the oven to 180C and line a baking tray.

4. To make the flaxseed gel combine the flaxseed, water and saffron. Sit to one side.

5. Finely dice the mushrooms, onion and crush the garlic.

6. Put the frying pan on a medium heat and add oil. Saute the onions until softened, 5-7 mins.

7. Add the mushrooms and cook until all the water has been released and brown, then add the garlic, herbs and spices and cook for a minute.

8. (optional) Meanwhile toast the seeds and put them in a bowl to cool

9. Place all of the ingredients in a food processor and pulse to keep the mixture a little chunky for bite and texture but smooth enough so you can form into balls. Add salt & pepper to taste. 

10. Make balls weighing 30g each, roll into a ball shape using your hands, then coat in almonds before adding them to your lined baking tray.

11. Cook for 20 mins until golden & serve straight away. 

Top tip: Use olive oil on your hands to stop the mixture sticking. Prepare steps 1-9 the day before for a stress free kitchen!

Saffron Turkey ‘Snowballs’

Serves: 6 people (5 x 30g snowballs each)

Suitable for: Gluten, dairy & nut free

Allergens: Egg

• Turkey mince, 500g

• Eggs, 1

• Saffron, 4 strands (soak with egg)

• Courgette, 200g (1 medium), finely grated

• Garlic, 30g (approx 5 cloves), finely chopped

• Onion, 250g (1.5 medium)

• Olive oil, 2 tbsp

• Sage, 2 tbsp

• Sumac, 1 tbsp / zest of 1 lemon + juice of half

• Flaked sea salt, 2 tsp

• Black pepper, 1tsp 

1. Preheat the oven to 240C (or highest temp but not exceeding 240C) and line an oven tray.

2. Beat the egg, add the saffron and let it soak whilst you prepare the other ingredients.

3. Finely grate the courgette and strain in a sieve/cheesecloth, pressing them carefully to remove the excess water.

4. Prepare the onion and garlic. 

5. Mix all the ingredients together thoroughly in a bowl.

6. Shape the balls to approx 30g each, and place them on a lined oven tray.

7. Cook them for 5 minutes at 240C, lower the oven temperature to 180C and cook for another 15 minutes. 

Top tip: Complete steps 1-6 the day before.

Persian-Spiced Cranberry Sauce

Serving 6 people: approx 50g each 

Suitable for: Gluten, dairy & nut free

Allergens: none

• Cranberries, 340g (thawed if frozen)

• Pomegranate molasses, 75g

• Orange, 1 zested then juiced

• Adiev spice, 1.5 tbsp

• OR Cinnamon, 0.5 tbsp

• Cumin, 0.5tbsp

• Cardamon, 0.25 tsp

• Clove or nutmeg, 0.25 tsp

• Sea salt, 0.5 tsp

• Maple syrup, 3-4 tbsp
  
  

1. Add all ingredients to a medium saucepan.

2. Using a medium heat cook until the cranberries start boiling, and then simmer for about 10 mins.  The cranberries will burst open, carry on until most are burst leaving some whole and the spices to cook out over time.

3. Take off the heat and leave for 10 mins to rest, the flavour will develop and the sauce thickens further.

Top tip: Prepare in advance, even a few days before allowing the flavour to develop over time.

Asian 5-Spice Chickpeas

Serves 6, 55g each 

Suitable for: Gluten, dairy & nut free

Allergens - none

• Chickpeas, 500g tinned (250g dried chickpeas - soak overnight)

• Chickpea (Gram) flour, 1 tbsp

• Olive oil, 2 tbsp

• Chinese 5 spice, 1 tsp

• Or: cardamom pod, 1 

• whole clove, 1

• fennel seeds, 0.25 tsp

• coriander seeds, 0.5 tsp

• black peppercorns, 5 

• ground cinnamon, 0.25 tsp 

• star anise (optional, 1 milled/ground)

• Apple cider vinegar, 1 tbsp (or lime or lemon juice)

• Sea salt, 0.5 tsp

• Parsley, 50g finely chopped

• Smoked paprika, 0.5 tsp garnish

1. Soak dried chickpeas in water overnight.  They will double in size.

2. Rinse and drain the chickpeas.  Prep the spices & weigh out the other ingredients so you have everything ready.

3. Heat a large frying pan to a high heat. Once hot, add the olive oil, chickpeas, and cook for 2 minutes.

4. Add the Chinese 5-spice (or homemade mix) and cook for another 2 minutes.

5. Add the chickpea flour and salt. Shake the pan well and stir the chickpeas with a spatula until the chickpeas are well covered.

6. Continue to cook for a further 10 minutes. The chickpeas will begin to crisp a little on the outside. During the last 2 minutes add the apple cider vinegar.

7. Remove from heat and stir through finely chopped parsley.

8. Garnish with smoked paprika and extra parsley leaves.

Yuzu Miso Roasted Roots

Serves 6

Suitable for: Gluten, dairy & nut free

Allergens - mustard, soy

• Parsnips, 450g

• Carrots, 600g

• Rosemary, 12g/1 x bunch

• Thyme, 9g

• Olive oil, 2 tbsp

Miso Glaze

• Miso, 1 tbsp

• Yuzu, 3 tbsp

• OR Soy sauce 1 tbsp

• Lemon juice 1 tbsp

• Mustard powder, 0.75 tbsp

1. Preheat the oven to 220C (or highest temp but not exceeding 220C) and line a baking tray.

2. Cut carrots and parsnips lengthwise into quarters keeping them a similar size.

3. Remove stalks and finely chop the herbs. 

4. In a bowl combine the thyme, rosemary, olive oil, salt and pepper. Then add the carrots and parsnips and mix thoroughly until they are fully coated in the herb mix.

5. Roast in the oven for 20-25 mins turning half way through and reducing to 180C to ensure even cooking and brown.

6. Meanwhile make the glaze in a small bowl.

7. At the end of cooking, cover the veg in the glaze and heat through before serving.

Top tip: Roast in the morning. When ready to service, glaze and reheat.

Ginger Sesame Brussel Sprouts

Serves 6, 80g each 

Suitable for: Gluten, dairy & nut free

Allergens -  sesame seeds if used as garnish.

• Brussel sprouts, 750g 

• Ginger, 30g, fresh peeled & grated

• Olive oil, 1 tbsp

• Salt, 0.5 tsp

• Black pepper, 0.25 tsp

Glaze

• Maple syrup, 3 tbsp 

• Balsamic, 1 tbsp

• Sesame oil, 2 tbsp

• Peas, 150g frozen

• Garnish: Sesame seeds, 1 tbsp

1. Preheat the oven on grill setting to 240C (or highest temp but not exceeding 240C). Line a baking tray with parchment.

2. Wash sprouts, drain and halve. 

3. In a bowl toss in olive oil and ginger.  Put on a baking tray and bake for 10 mins until charred and reduce to 200C fan/ bake for 5-10 mins. 

4. Meanwhile, mix glaze by combining maple, balsamic and sesame oil.  Set aside.

5. Cook peas according to package directions. Drain. 

6. When ready to serve, combine hot cooked sprouts with glaze and peas.

Coconut Pumpkin Parfaits

Serves 6

Allergens -  nuts

Free from - gluten, dairy

Cream

• Coconut cream, 120ml (refrigerate the can overnight)

• Vanilla extract, 0.5 tsp

• Maple syrup, 1tsp 

Custard 

• Coconut oil, 1 tbsp melted and cooled slightly

• Vanilla bean, 0.5 split lengthwise, scraped or vanilla bean paste 1tsp 

• Pumpkin puree, 200g

• Coconut cream, 150ml 

• Coconut sugar, 60g

• Sea salt, pinch 

• Ground nutmeg, 0.25 tsp

• Ground ginger, 0.25 tsp

• Ground cinnamon , 0.25 tsp

Crumble

• Pecans, 40g 

• Coconut oil, 1/2 tbsp, melted, 

• Maple syrup, 1 tbsp 

• sea salt to taste

• Desiccated coconut, 15g 

Coconut cream

1. After setting overnight, open the can and scrape off the thicker part of the cream which will have set.

2. Whisk the cream (by hand or using a free-standing mixer) until soft smooth peaks form.

3. Refrigerate until ready to use. The cream will thicken slightly in the fridge, so whip lightly before use if necessary. 

Pumpkin custard

1. Combine all ingredients in a food processor or high-speed blender, scraping sides of the bowl as you blend. 

2. Pour custard into tightly sealed glass container and refrigerate for at least 2 hours.

Crumble

1. Preheat the oven to 170C (fan).  Line a baking tray.

2. In a mixing bowl, coat pecans with coconut oil, then maple syrup and salt. Add to baking tray.

3. Roast in the oven for 20 mins. Checking and turning every 5/6 minutes to ensure they are not burning. Cool before assembly.

4. Toast the desiccated coconut in a frying pan until golden brown (this will only take a couple of minutes so take care not to burn the coconut) keep the pan moving to ensure an even toast. 

Assembly

1. In espresso sized glasses or short glass tumblers assemble parfait. 

2. Start with the pumpkin custard, 2 tbsp, the cream 1 tbsp, custard another 2 tbsp and finish with cream 1 tbsp. 

3. Top with pecans and toasted desiccated coconut.

Top tip: Prepare in advance and keep in the fridge until needed.