Christmas Day Feast 2018

Here are a couple of great jobs for anyone looking to lend a hand:

Remove the peas from the pods and set aside, try not to eat too many.

Scrub the new potatoes and place in a pot with cold water and a pinch of salt.

Remove the mint leaves from the stalk, place the stalks in the pot and set the leaves aside.

Bring a large pot of salted water to the boil.

Mince all the garlic, separate off about 2 cloves for the baby kale.

Leaving the (7) tomatoes whole, remove the core and score a small ‘X’ on the bottom of each one.

Place the tomatoes in boiling water for 30 seconds. Leave the water on, but remove the tomatoes and cool under running cold water.

Roughly chop the cooked tomatoes.

Place a medium pot on medium heat with a good splash of olive oil. Fry the garlic in the olive oil for 20 to 30 seconds. Add the tomatoes, sugar and a pinch of salt, then turn down the heat and allow to slowly cook down, stirring regularly.

Cook the pasta in boiling salted water for 11 to 13 minutes until al dente. Strain and cool under running water, then toss with a splash of olive oil to prevent sticking.

Put the potatoes in a pot of salted water and bring to a simmer. Cook for about 15 minutes, until fully cooked. Strain and allow to cool. Once cool slice in rounds.

In a large fry pan, cook the remaining garlic for 20 seconds, then add the baby kale. Cook until the kale is wilted right down, strain through a sieve and gently press to remove any excess liquid. Place on a chopping board and finely chop.

Place the chopped baby kale in a bowl along with the pesto ricotta. Mix well.

Add the lemon zest and juice to the tomato sauce. Continue cooking. It should be getting thicker.

Get a baking dish ready and a place a little of the sauce in the bottom. Continue cooking the rest.

Keep the ricotta pesto cold leaving half in the fridge and only taking it out as needed. One at time, gently stuff the pasta shells, careful about putting too much in each one. You will get a bit of the sides which is fine. Gently place each on the baking dish. You want to stuff about 30 shells. If some get broken, not worry, it’ll all come together in the end.

Cut the cherry tomatoes (just the ones in the punnet) in half and add to the sauce. Taste the sauce and add more salt or sugar. as needed. Drizzle over the stuffed shells and set aside.

Gently warm the cherry tomatoes and capers, though don’t have to be hot just take the chill off them.

Cut the tomatoes for the Greek salad into wedges and place in a bowl. Add the capers and thyme roasted cherry tomatoes to the bowl Add the marinated feta and sliced new potatoes.

Finely slice the chives and roughly chop the mint. Add to the bowl, we will add the avocado right before serving.

Preheat the oven to 180 degrees Celsius.

Mix the peas with half the preserved lemon dressing.

Pick the dill from the stalk.

At this stage you just need to bake the pasta and do some finishing touches and you are all ready to go.

Now could be a good time to prepare the Bread and Butter Pudding.

Cook the pasta bake for 15 to 20 minutes, just until the sauce starts to brown. Rip over basil leaves right before serving.

Cut the avocado in half and remove the stone. Scoop the flesh out and roughly chop. Place in the bowl with the rest of the Greek salad, the balsamic vinaigrette and a pinch of salt. Gently toss and place on a serving platter.

Cut the gem lettuce in half lengthwise and and rip the leaves off. Toss with the remaining preserved lemon dressing and a pinch of salt. Lay on a serving platter, then scatter over with peas and bread and butter pickles. Finish by sprinkling over the dill.

Enjoy!