Christmas dinner Recipes with Olive Oil

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Roast cauliflower with tomato gravy and Olive Oil

• Cauliflower Head – rinsed, trimmed and cored 1pc
• Leek Whites – rinsed, quartered and fine slice 1pc
• Roma Tomatoes – peeled and diced 5pc
• Lemon Zest 1pc
• Garlic Bulb – cleaned and sliced in half 1pc
• Fresh Thyme – leaves stripped 3pc
• Fresh Flat Leaf Parsley – leaves stripped and fine slice 3pc
• Pecorino Cheese (optional) 100g
• Almonds – slivered 50g
• Smoked Paprika 2tsp
• White Wine 250ml
• Vegetable Stock 250ml
• Extra Virgin Olive Oil 3tbsp
• Flaked Sea Salt taste
• Fresh Ground Black Pepper taste

1. Position rack in center of oven, preheat to 350°F (180°C)
2. Heat olive oil in a heavy bottom, oven safe pan, add leek, sauté until golden brown, deglaze pan with white wine
3. Add tomatoes and vegetable stock, season with salt and pepper, coat cauliflower with olive oil
4. Nestle cauliflower and garlic halves on top of tomatoes, drizzle olive oil over garlic
5. Season with paprika, salt and pepper, drizzle lightly with olive oil, top with lemon zest, thyme and almonds
6. Cover and roast for 60 minutes or until knife tender, remove from the oven and uncover
7. Top with almonds and cheese, return to the oven and roast for 20 minutes or until golden brown
8. Portion and serve with tomato gravy, finished with a drizzle of olive oil, parsley and grated cheese

Collins family dinner rolls

Yields 8-16

• Unbleached All Purpose Flour 770g
• Whole Milk 375ml
• Large Eggs – lightly beaten 3pc
• Unsalted Butter – cubed (plus more for brushing) 125g
• Fresh Thyme – leaves stripped 3pc
• White Granular Sugar 100g
• Active Dry Yeast 8g
• Warm Spring Water 125ml
• Fine Sea Salt 10g

1. Gently heat milk in a small saucepan, remove from heat, add butter and sugar, cool
2. In a separate bowl add yeast to warm water, stir to dissolve, let stand until foam develops
3. In a stand mixer fitted with dough hook, combine milk mixture, yeast mixture, eggs, salt, and 1/2 the flour
4. Mix until smooth, add remaining flour, a little at a time, continue to mix until smooth
5. Turn dough out onto a lightly floured surface, knead for 5 minutes
6. Place dough in greased bowl, cover with damp cloth, let rise in a warm place for 60 minutes or until doubled in size
7. Turn out dough on a lightly floured surface, punch down dough, divide evenly and form into uniform balls
8. Divide into 8 portions for large rolls, 16 portions for smaller rolls
9. Arrange in a lightly seasoned pan, cover and let rise for 30 minutes or until doubled in size
10. Brush dough with melted butter, season with salt and pepper, top with thyme
11. Position rack in center of oven, preheat to 350°F (175°C)
12. Bake 18 to 20 minutes or until golden brown, remove from oven

Pinot Grigio pan gravy with onions and sage

Yields 12

• Neck and Giblets 1pc
• Carrot – peeled and medium dice 1cup
• Celery Heart – medium dice 1cup
• Yellow Onion – peeled and medium dice 2cups
• Leek Whites
• Fresh Sage 2pc
• Bay Leaves 2pc
• Black Peppercorns 7pc
• Unsalted Butter 2tbsp
• Santa Margherita Pinot Grigio White Wine 500ml

1. In a medium saucepan over high heat add butter, carrot, celery and onion, season with salt, sauté until golden brown
2. Deglaze pan with white wine, remove from heat, add sage, bay leaves and peppercorns
3. Rinse neck and giblets in cold water, add to saucepan, cover with cold water, bring to boil, reduce to simmer
4. As foam develops on surface of the stock, gently skim until clean and clear, careful not to remove stock
5. Simmer until reduced to 750ml of stock, add any pan drippings, strain with fine mesh sieve
6. Return to heat, reduce until desired consistency, add more wine if desired, finish with butter, check seasoning

Roast turkey paysanne with pear and sausage stuffing

Yields 12

• Fresh or Frozen Turkey – (500g or 1½lbs per person) 6kg
• Cold Water 1L
• Sourdough Bread – sliced and cubed 1pc
• Bartlett or Bosc Pear – cored and fine slice 3pc
• Carrot – peeled and fine dice 2cups
• Celery Hearts – peeled and fine dice 2cups
• Yellow Onion – peeled and fine dice 2cups
• Leek White – peeled and fine slice 1cup
• Fresh Thyme – leaves stripped 5pc
• Fresh Bay Leaves 3pc
• Fresh Sausage – casing removed 500g
• Unsalted Butter 250g
• Chicken Stock 500ml
• Flaked Sea Salt taste
• Fresh Ground Black Pepper taste

1. Position the rack in the lowest part of the oven, preheat convection oven to 325°F (160°C)
2. Slice bread into bit size pieces the day before if possible, leave uncover to dry
3. Thaw turkey thoroughly in cold, running water or 2-3 days in advance in the refrigerator
4. Rinse, drain and dry turkey thoroughly, season cavity with salt and pepper
5. Sauté sausage in a large pan over high heat until golden
6. Add butter, carrots, celery, onion, leek, thyme and bay leaves, sauté until tender
7. Fold mixture together with bread, sausage, pears and stock, refrigerate stuffing
8. Stuff both cavities of the turkey tucking the wings beneath, tie legs
9. Place turkey in a roasting pan with rack, add 1L of water and giblets
10. Brush skin with melted butter, season with salt and pepper
11. Cover turkey with tented aluminum foil on roasting rack, 20minutes/lb
12. Uncover for the final 30-40 minutes of cooking, basting every 10 minutes until golden brown
13. Check internal temperature near the thigh, not touching the bone with probe thermometer 165°F
14. Check the temperature of the stuffing with probe thermometer 165°F
15. Cover with tented aluminum foil and rest for 20 minutes or up to 60 minutes

Ruby port cranberry sauce

Yields 12

• Fresh or Frozen Cranberries 450g
• Brown Sugar 150g
• Orange Zest and Juice 1pc
• Star Anise 5pc
• Whole Cloves 5pc
• Cinnamon Stick 1pc
• Ruby Port 250ml
• Flaked Sea Salt pinch

• Add port to hot saucepan, slightly reduce to remove alcohol (if desired)
• Combine all Ingredients in saucepan, bring to boil, reduce to simmer 20-30 minutes to desired consistency
• Remember that the sauce will thicken considerably when it cools, remove star anise or leave for garnish

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Christmas dinner Recipes with Olive Oil, 3.4 out of 10 based on 461 ratings

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