Unleash the Flavours of Christmas

Get ready to elevate your holiday culinary experience with Emma Dean’s expertly crafted Christmas recipes. From festive appetisers to mouthwatering desserts, Emma has you covered for Christmas lunch, dinner, and even Boxing Day’s leftovers. These five family-friendly and utterly delicious recipes will leave your taste buds dancing in delight

Roasted Chicken Breast with Blueberry Balsamic Glaze & Goat Cheese & Black Truffle Dip

Whether you’re cooking for a cast of thousands or just a few loved ones, this roasted chicken is a winner with a delightful twist on the old English turkey tradition. It’s a festive fusion of blueberries and, thanks to the balsamic maple syrup and onion relish, it creates an unexpected symphony of flavours and a perfect festive feast.

Serves: 4

Ingredients:

• 2 large free-range chicken breast fi llets, skin on
• 1 tbsp extra-virgin olive oil
• Handful thyme sprigs
• Murray River Salt Flakes & freshly ground black pepper, to taste
• 170g Chris’ Heritage Goat Cheese & Black Truffl e Dip
• Salad & vegetables (roasted spuds), to serve

Blueberry Balsamic Glaze

• 2 x 25g Driscoll’s Blueberries
• 1/2 cup Baxters Caramelised Onion Relish2
• 2 tbsp Mazzetti Aged Balsamic Vinegar Gold Label
• 2 tsp wholegrain mustard

Method

1. Preheat oven to 180°C (160°C fan-forced). Heat a large, oven-safe, heavy-based skillet or frying pan over medium-high heat.
2. Rub the chicken all over with the oil and sprinkle with Murray River Salt Flakes and pepper. Place the chicken skin-side down in the skillet and brown the skin for 4-5 mins or until golden. Turn the chicken over and cook for a further 2-3 mins or until well coloured. Add the thyme to the pan and place the chicken on top, skinside up. Scatter with 1 punnet of Driscoll’s Blueberries.
3. Transfer the pan to the oven and roast for 15-20 mins or until cooked through (the thickest part reaches 65°C on a cooking thermometer). Remove from the oven, reserving the blueberries (for the glaze). Transfer the chicken to a warm plate and set aside to rest for 10 mins, covered loosely with foil, before carving into thick slices.
4. To make the blueberry balsamic glaze, combine the remaining Driscoll’s Blueberries, Baxters Caramelised Onion Relish and Mazzetti Aged Balsamic Vinegar Gold Label in a small saucepan. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, for 3-5 mins or until the blueberries have softened and start to collapse. Remove the thyme from the reserved roasting pan and add the blueberries and pan juices to the glaze. Season with Murray River Salt Flakes and pepper.
5. Serve the sliced chicken with a generous dollop and swoosh of Chris’ Heritage Goat Cheese & Black Truffle Dip, drizzled with the glaze and your choice of salad or veggies (I love crispy spuds), and enjoy! Leftovers will keep for up to 3 days in the fridge.

Crisp-ness Truffle & Onion Bites

The whole family will love these delicious bites. Don’t forget to save the smaller crisps for a cook’s treat — you deserve it!

Serves: 10

Ingredients:

• 140g bag Proper Crisps Big Cut Dill Pickle
• 1/2 cup Chris’ Heritage Goat Cheese & Black Truffl e Dip
• 1⁄3 cup Baxters Caramelised Onion Relish
• 100g Puopolo Felino Wine Infused Mild Salami, thinly sliced
• Fresh dill fronds, to garnish

Method:

1. Grab a pack of Proper Crisps Big Cut Dill Pickle and sort out the larger crisps.
2. Dollop and lightly spread a little of the Chris’ Heritage Goat Cheese & Black Truffl e Dip onto each of the selected crisps. Add a little Baxters Caramelised Onion Relish, fold over a piece of the Puopolo Felino Wine Infused Mild Salami, add to the top and garnish with dill.
3. Place on a serving plate and serve.