Want to serve something different at Christmas this year? Danny Painter has great recipes for you to try.
Christmas is a great time to try out new recipes. If you are tired of having same old turkey and malva pudding, Jacaranda FM’s presenter Danny Painter has fantastic food recipes for you.
“My favourite Christmas food in the whole world is Yorkies and gravy. I could skip the rest of the food and just eat that. I sometimes make them during the year and end up eating them all,” says Danny.
Below is the recipe for Yorkshire pudding.
Yorkshire puddings (makes about 6 big ones)
2 large eggs
Pinch of salt
2 tbsp oil
Preheat the oven to the around 250 degrees Celsius
Throw all the ingredients in a big bowl – sift the flour in (it must be smooth). Mix it up, cover with cling film and chuck it in the fridge.
In the muffin pan, pour the oil into six holes, until halfway full. I put my biscuit pan underneath the muffin pan because it sometimes spills and smokes out my kitchen. Put the muffin pan with the oil in back in the oven until it’s sizzling hot.
Once sizzling, remove the pan and very carefully spoon one ladle of the batter into each muffin hole. Then put it back into the oven.
The puddings are done once they’ve risen and are golden brown. I stick a chopstick in mine and if it comes out dry, they’re done.
Serve hot with loads of gravy and roast dinner. Or just stand in the kitchen and guiltily dip all six into the gravy and devour them all!
Danny suggests treating your family to hummus, which she will also be making for her family as a healthy snack.
“Because we aren’t going away this year, we have decided to turn December into a healthy month and focus on getting into the routine of fitness and healthy eating. So, this festive season we’re eating as healthy as possible. To make sure we don’t cheat I have a meal prep plan for healthy snacks. Things like chopped fruit in individual tubs and mason jars with quinoa, roast veg, salads and my home-made hummus.”
Below is Danny’s hummus recipe.
2 cans or 1/2 bag of chickpeas. Boil the dry ones until they’re soft (it takes a while so just keep topping up the water).
If you can get tahini, add about 2 tablespoons. If you can’t, leave it out.
Fresh lemon juice to taste
6 cloves of garlic peeled
Salt and pepper to taste
2 tbsp cumin
200ml olive oil
“It’s dead easy – throw the chickpeas, tahini, garlic, cumin, salt and pepper into a blender, add 1/4 oil and the same amount of lemon juice. Keep adding the same amount of lemon juice and oil until the consistency you like has been reached. It will live in the fridge in a mason jar for a week after you’ve made it.
“You can serve it with everything!”