Radio New Zealand - Te Reo Irirangi o Aotearoa

4 Ingredients Christmas Recipes

Chef: Rachael Bermingham as heard on Nine To Noon Wednesday 24 December 2008

Tags: christmas, 4 ingredients

Co-author of 4 ingredients cookbook and 4 Ingredients 1 and 4 Ingredients 2, best sellers in Australia and both available in NZ, published by Random House in NZ.;

Recipes from 4 Ingredients cookbooks.

Rachael Bermingham

Christmas dining 4 ingredients style. (duration: 9′15″)

Download: Ogg Vorbis   MP3

Fruity Christmas Punch

Ingredients

2 punnets of strawberries, reserve a few
One and a half litres of orange juice
2 litres of lemonade

Method

Puree the strawberries and place in a bowl and chill, stir in orange juice and slice a few strawberries to add, then mix in lemonade and serve over ice.

Baileys Dip With Fruit

A fabulous starter. Refreshing and VERY delicious!!!

Ingredients

1 quarter cup of Baileys Liqueur
1 quarter cup of brown sugar
1 and a half cups of sour cream

Method

Mix all together and serve with strawberries and cut up fresh pineapple.

Asparagus Wraps

Entree

Ingredients

2 bunches of asparagus
8 slice of prosciutto
2 tbsp of extra virgin olive oil

Method

Preheat oven to 180°C. Wrap prosciutto in a spiral formation around the asparagus, put in the oven on a baking tray for six minutes, drizzle with oil and pepper and salt, 6 minutes in the oven, then swish them about then another six minutes.

Ham On The Bone

Main

Ingredients

1 and a half kilo leg of ham
1 cup of apricot jam
Half a cup of brown sugar
Quarter cup of cloves

Method

Place brown sugar and jam in a saucepan and dissolve. Remove outer skin of ham and score with a sharp knife in a criss cross pattern. Place clove into scored criss cross corners – then glaze with the syrup mix.

Place ham in 150°C oven for an hour.

Rosemary and Thyme Roast Spuds

Ingredients

5 large scrubbed, peeled potatoes cut into wedges
4 tbsp macadamia nut oil
8 sprigs of fresh rosemary
8 sprigs of fresh thyme

Method

Preheat oven to 200°C. Toss spuds in oil and sprinkle with fresh herbs and some sea salt.

Roast 35-40 minutes, turning to brown evenly.

Sweet Potato With Orange Glaze

Ingredients

4 medium sweet potatoes
Half a cup of orange juice
2 tbsp brown sugar
1 tbsp cornflour

Method

Cut potato into thick slices then dry roast in a 180°C oven for 10 minutes or until just tender.

In a saucepan combine remaining ingredients with half a cup of water. Heat gently, stirring until sauce thickens. Place potato on a serving plate and cover with glaze and return to oven for 7 minutes and then garnish with orange rind.

Steamed Broccoli with Pinenuts

Ingredients

1-2 heads of broccoli
1-2 tbsp butter
4 tbsp pine nuts (toasted)

Method

Separate broccoli florets and steam until just tender. Place in serving dish, dot with butter, scatter with pine nuts and a sprinkle of black pepper.

Christmas Balls

Dessert

Ingredients

4 cups coconut
380g tin condensed milk
100g pkt red glace cherries, finely chopped
Zest of 1 lemon

Method

Place coconut, condensed milk and zest in a bowl and mix well. Add cherries and stir until the pink of the cherries runs through the mixture. Using a tsp. roll mixture into balls and place on two paper lined baking trays approx. 3cm apart. Bake in a 180°C oven for 12-15 minutes, swapping trays half way through, or until balls are lightly browned. Remove and cool before serving.