My Christmas Banquet for 8

Generous platters packed with flavour, prepared in advance delivering pizzazz without the stress of last minute fuss!



Chilled Macadamia and Cucumber Soup
Place 2 cups of raw macadamias in a pot with 6 cloves of peeled garlic and 3 cups water.  Bring to a simmer and cook for 15 mins.  Cool.  Pour into a blender with 2 telegraph cucumbers (reserve 1/4 cup for garnish), 1/2 cup macadamia oil, 1/4 cup pepperberry vinegar, 1 tspn salt, 1/2 teaspn pepperberry.  Blend until smooth and add 2 cups of cold water and blend until combined.  Chill for a min of 4 hours.
Just before serving stir in a cup of cold milk, season to taste.  Garnish with finely diced cucumber and drizzle of macadamia oil.



Slow Roasted Wild Lime Lamb
Combine 1 cup natural yoghurt, 2 teaspns Desert Lime Powder, 6 cloves crushed garlic, 2 teaspns Cumin, 2 teaspns Chilli powder, 2 Tbspns honey, 1 teaspon salt, 1/2 teaspn ground pepperberry.
Score a leg of lamb with long deep diagonal cuts and then coat evenly with yoghurt mix.  Cover and chill for a min of 2 days.
Place the lamb and marinade into a baking dish in a 130C oven for 4 hours.  Remove meat, strain juices into a pot.  Increase oven heat to 200C, baste lamb with the reserved juices and return meat  to oven, uncovered, for 30 mins.  Drain cooking juices, remove any visible fat.  Pour defatted juices over the meat.  Serve with River Mint Pesto.



River Mint Pesto
Blend 2 cups of River Mint with 1/2 cup Macadamia Oil, 1/2 teaspn salt, 1/2 cup raw macadamias, 1 spring onion and a half teaspn Desert Lime Powder



Baby Potatoes Roasted with Native Thyme and Olives
Boil 2kg baby potatoes in well salted water for 10 minutes.  Drain well.  Toss in 2 Tbspns Olive oil and 2 teaspoons dried Native Thyme, spread onto roasting tray.  Season and roast at 220C for 30 mins.  Scatter a cup of kalamata olives over and return to oven for 10 min until potatoes are crisp and golden.



Roasted Eggplant Salad with Aniseed Myrtle and Feta Dressing
Halve 2 eggplants and then cut each half into 6 thin wedges.  Brush both sides with macadamia oil, place on baking tray, season with salt, pepper, and cumin.  Into a 200C oven for 20 mins.  Cool.
Dressing: Blend 150gm feta cheese, 1 teaspn Aniseed Myrtle powder and half cup water to a smooth puree.
To serve toss eggplant with rocket and baby spinach and drizzle dressing over.  Garnish with some dry roasted macadamias.


Capsicum and Shallots with Bush Tomato Vinaigrette
Toss 12 shallots in some oil and place cut side down onto a roasting tray. On another roasting tray place 4 whole red capsicums rubbed with oil.  Season with salt and pepper.  Put both trays into a 200C oven for approx 30 mins until shallots are tender and the capsicums start to blister. Transfer capsicums and shallots to a separate bowls and allow to cool.  Slip off the shallots outer skin. Skin and de-seed the capsicums and tear into thick strips.  Combine the capsicums and shallots into a serving bowl and drizzle over dressing.
Dressing:  Blend 1 clove garlic, 1/2 teaspn salt, 1/4 teaspn ground pepperberry, 1 teaspn dijon mustard, 3 teaspns honey, 2 Tbspns Bush Tomato Vinegar and 6 Tbpsns Macadamia Oil.
Desert Lime Cheesecake

Place 1/2 cup dates in a bowl and cover with boiling water.  Stand for 5 mins.  Drain.

Blend 250gm packet digestive biscuits, 1 cup dry roasted macadamias, to a fine crumb.  Add dates, 1/4 teaspn cinnamon, 1/4 teaspn ground cloves, 100gm butter.  Blend to even consistency.

Line the base of a 28cm flan with plastic wrap, press the crumb mixture firmly and evenly over the prepared tin and then chill.

Place 6 Tbspns boiling water in a bowl and add 3 teaspns gelatin, stir to dissolve with no lumpy bits.  Blend 250gm cream cheese, 3/4 cup icing sugar, 1 cup natural yoghurt, 250gm ricotta, 3 tspns wattleseed extract, 2 tspns Desert Lime Powder and 1/4 cup lemon juice.  Add dissolved gelatin and process until smooth.  Pour into the base, smooth the top and chill in fridge for a min of 3 hours.



Quandong and Rosella Confit Syrup
Place half cup of dried quandong in a bowl with half cup of dried rosella and just cover with water.  Leave for 4 hours (you may need to top up the water a little  to keep the fruit just covered)
Into a pot place a cup of sugar and a cup of water.  Heat, until sugar dissolves.  Stir occasionally.
Add soaked quandong and rosella including the soaking water and simmer until quandong is tender.  Stir in a teaspoon of Desert Lime Powder and half a teaspoon of Native Thyme.  Cool.  Store in fridge in a sealed jar.



Strawberry Gum & Orange Cocktails

Place 6 whole Strawberry Gum leaves in a bowl with half cup of boiling water and leave for 8 hours to allow the leaves to release their flavour.

Heat 1/4 cup sugar and 1/4 cup water in a small saucepan and heat until sugar has dissolved.  Cool, then refrigerate.

To make cocktails, mix 1/4 cup Strawberry Gum Syrup with 1/2 cup orange juice, 3/4 cup vodka, 2 Tbspns Grenadine.  Add a chilled bottle of prosecco or soda water.  Serve over ice.