Ceviche and flaming pudding: Readers share their favourite Christmas recipes

We're on the house stretch to Christmas Day, and chances are high you’re scrambling for last-minute presents and menu choices.

Chef James Kenny of Palmer, a brand new restaurant at West Plaza Tower in central Auckland, says his Christmas normally consists of “utilizing each pot and pan in the home, with my dad following behind cleansing up as a makeshift kitchen hand”.

“I try to hold it so simple as potential with all the standard suspects, glazed ham and the likes. Though a stuffed goose with spiced honey made an look one 12 months.”

Traditions for Kenny and his household transcend the cooking itself: “Often when it comes time for pudding my aunty will sing nation music classics accompanied by my uncle on the guitar.”

James Kenny says his Christmas usually consists of “using every pot and pan in the house”.


James Kenny says his Christmas normally consists of “utilizing each pot and pan in the home”.

* 'A sanctuary for lost souls': Chef James Kenny on why he gravitated to cooking, and what it's like working with Gordon Ramsay
* Recipe: Parsnip & carrot cake with walnuts & ginger
* Recipe: Ginger bread with maple-brandy butter
* Recipe: Sticky pear and ginger bread pudding
* Recipes: easy pumpkin pie, quick pumpkin muffins, triple chocolate pumpkin loaf

Do you've a favorite dish that at all times comes out presently of 12 months? As a part of our summer season protection, we’re seeking to characteristic reader recipes. It might be one thing artistic for utilizing leftovers, or your fast and straightforward recipes for barbecues with household and pals.

Ship the recipe, together with an image of the completed dish, to craig.hoyle@stuff.co.nz, and be in to win one in all 30 Pacific Harvest Uncooked Nori Snack packs plus their Natural NZ Kelp Salt for the BBQ, valued at $20. Go to www.pacificharvest.co.nz for extra info. Please present your tackle, and some sentences on why you like the recipe.

Pacific Harvest Raw Nori Snack packs are great for healthy snacking – just add to your picnic basket or lunch box.

Pacific Harvest/Equipped

Pacific Harvest Uncooked Nori Snack packs are nice for wholesome snacking – simply add to your picnic basket or lunch field.

At this time, readers are sharing a few of their favorite recipes for the festive season.

Nanette’s Christmas Pudding

Nanette West from Nelson says she received this recipe from a neighbour a few years in the past. The ritual of flaming the pudding earlier than it is served gives loads of drama, and has at all times been a spotlight for youthful kids and grandchildren.

Nanette West from Nelson says she got her Christmas pudding recipe from an acquaintance many years ago.


Nanette West from Nelson says she received her Christmas pudding recipe from an acquaintance a few years in the past.


  • 1 cup milk
  • 110g butter
  • 110g of brown sugar
  • 110g flour
  • 1 tsp baking soda
  • 110g bread crumbs
  • 450g blended dried fruit (sultanas, raisins, currents)
  • ¼ cup preserved ginger, finely chopped
  • 1 tsp cinnamon
  • 1 tsp floor ginger
  • Grated rind of 1 lemon


  • Grease a pudding bowl effectively with butter.
  • Place the dried fruit, ginger, lemon rind, bread crumbs, flour, baking soda, brown sugar and spices in a bowl. Pour over the milk and melted butter. Combine completely.
  • Tip the combination into the greased bowl. Cowl with a single layer of baking paper and a double layer of tin foil. Tie a chunk of string across the bowl to safe the layers in place and make it watertight.
  • Place in a deep saucepan with sufficient water to cowl midway up the edges of the bowl.
  • Simmer gently for no less than three hours. Verify the water infrequently and high up if wanted.

To serve

  • Reheat the pudding (you are able to do this by steaming it once more). Ensure it’s coated with greaseproof paper and foil to cease water getting in whereas it’s being reheated.
  • As soon as heat, take away the tin foil and paper and switch the pudding out by placing a plate on high of the bowl and flipping it over.
  • Clear a floor space and gently heat 2-3 tablespoons of brandy in a saucepan. Mild and pour over the pudding. The flames will die out as soon as all of the alcohol has burnt away.
  • Will be served along with your alternative of custard, cream, ice cream or contemporary fruit.

Christmas Fruit Balls

Kate Gore from Tauranga says this recipe is a winner for a number of causes. Firstly: “It's tremendous wholesome! No sugars or fat, simply pure sugar or fats within the fruit and seeds.”

They’re additionally fast and straightforward to make, and are an ideal reward, “particularly for folks on particular diets”.

Kate Gore’s Christmas fruit balls.


Kate Gore’s Christmas fruit balls.


  • 6 dates
  • 3 dried figs
  • 3 Tbsp rolled oats
  • 3 Tbsp toasted walnuts
  • ½ cup apricots
  • ½ cup uncooked almonds
  • ¼ cup shredded coconut
  • ¼ cup dried cranberries
  • ¼ cup raisins
  • 1 Tbsp sunflower seeds
  • 1 Tbsp pumpkin seeds
  • 2 Tbsp runny honey
  • Zest & juice of 1 orange


  • Combine all elements collectively in a meals processor.
  • Kind into small balls, or to the dimensions of your selecting.
  • Roll in shredded coconut or chopped pistachios.
  • Serve, and revel in!

Ginger treacle bundt cake with black doris plum

Natalia Fiedler from Gray Lynn says this recipe was a “festive staple” of her childhood Christmases in Poland, and brings again reminiscences of “the overwhelming scent of gingerbread popping out of each home”.

She nonetheless makes it yearly, although it’s usually a winter dessert. “To provide it a summery twist, serve it with a scoop of Jaffa ice cream,” she says. “A match made in heaven!”

Natalia Fiedler says this ginger treacle bundt cake was a “festive staple” of her childhood Christmases in Poland.


Natalia Fiedler says this ginger treacle bundt cake was a “festive staple” of her childhood Christmases in Poland.


  • 125g butter
  • 270g treacle
  • 170g plain flour
  • 50g self-raising flour
  • 1 tsp baking soda
  • 3 tsp floor ginger
  • 1.5 tsp blended spice
  • 1 tsp floor cinnamon
  • 160g caster sugar
  • 180ml milk
  • 2 eggs
  • ½ tin black doris plums effectively drained, stones eliminated, halved.

Chocolate glaze:

  • 100g butter
  • 120g icing sugar
  • 50g cocoa powder
  • 4 Tbsp milk


  • Preheat oven to 180ºC.
  • Grease your bundt cake tin and mud it effectively with flour.
  • Cook dinner butter and treacle in a small saucepan over low warmth, stirring, till butter melts and combination is clean.
  • In the meantime, sift flours, baking soda, spices and sugar into a big bowl. Stir in mixed milk and egg, then treacle combination. Gently stir in plum halves. Pour combination into pan.
  • Bake about 45 minutes or till inserted skewer comes out clear. Stand in pan for 5 minutes earlier than turning onto a wire rack to chill.

Whereas cake is cooling, put together the chocolate glaze:

  • Soften the butter over gradual warmth.
  • Combine in remaining elements and stir till effectively mixed.
  • Don't boil the combination. It ought to be shiny and resemble the consistency of tomato sauce.
  • If too thick, add extra tablespoon of milk.
  • Cowl tightly with cling wrap till cake cools down.
  • As soon as cake cools down, pour the chocolate glaze over it.
  • Adorn with candied ginger, chunks of nougat or mini gingerbread items.

Kelly's Christmas ceviche

Sunday Star-Instances Information Director Kelly Dennett, from Wellington, began making this recipe at Christmas about 5 years in the past, when she wished one thing lighter as a substitute for the standard heavy meat buffet.

“Now it’s a core a part of our Christmas meal,” she says.

“Once I get to Mum's by Christmas Eve she's normally shopped round and located the tuna. It is nice as a light-weight snack, however you can too beef it up with some contemporary bread for a fuller meal. Final 12 months I began pairing it with corn chips.

“If you happen to're not into tuna - which I believe is one of the best sort of fish, due to its fleshiness with the heavy cream - you'll be able to sub out for some white varieties. The longer you permit the ceviche to set, the tastier it's going to be, and I am normally nonetheless snacking on it on Boxing Day.”


  • 500g- 1kg contemporary tuna steaks, minimize into thick squares
  • Half tin of coconut cream
  • ¼ to ½ cup lime juice
  • ½ cup chopped tomato
  • ½ cup chopped cucumber
  • Beneficiant quantity of salt, pepper
  • Chopped coriander (or mint)
  • Corn chips, crackers or contemporary bread to serve


  • Toss salt, pepper, lime juice and tuna steaks in a bowl and guarantee all of the flesh is roofed.
  • The extra tuna you utilize the extra lime you may want, however you'll be able to regulate based on style. As long as the tuna is equally coated in lime juice you are good - then depart within the fridge in a coated bowl.
  • Take away after half an hour, and you will see the pores and skin has whitened.
  • Add the rest of the elements and let it sit for one more half an hour earlier than serving.
  • Serve with no matter makes you content. Corn chips are nice as a light-weight appetiser, however for one thing heartier contemporary bread works too.

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