We’ve created a list of the best Christmas entertaining recipes! Today, we’re showcasing the following recipes:
1. Summer Potato, Baby Bean and Snap Pea Salad with Pistachio Pesto
2. Orange and Radish Salad with Pomegranate, Herbs and Lemon Labne
Summer Potato, Baby Bean and Snap Pea Salad with Pistachio Pesto Recipe
Serves 8-10 as a side // Prep and cook: 45 mins (plus cooling)
Ingredients
2kg large kipfler or Dutch potatoes
200gm baby green beans, trimmed
200gm butter beans, trimmed
200gm sugar snap peas, trimmed
½ cup each small basil leaves and small mint leaves
Pistachio, to serve
Pistachio pesto
50gm (2 cups firmly packed) basil leaves
50gm (2 cups firmly packed) mint leaves
40gm toasted pistachios, plus extra to serve
40gm finely grated parmesan, plus extra to serve
2 garlic cloves, crushed
1 cup (250ml) extra-virgin olive oil
Finely grated zest and juice of 1 lemon
Method
1. For pistachio pesto, place herbs, pistachios, parmesan, garlic, olive oil and lemon zest in your Breville Kitchen Wizz Peel & Dice Food Processor with the large blade attachment. Process until smooth. Add lemon juice and process until combined. Season to taste.
2. Wash and clean food processor. Attach the potato peeler attachment. Peel potatoes according to manufacturer’s instructions.
3. Halve the potatoes lengthways. Place potatoes in large saucepan and cover with cold salted water. Bring to a simmer over high heat. Reduce heat to medium and cook until tender (12 minutes). Drain and let steam dry. Cool to room temperature.
4. Bring a large saucepan of salted water to the boil for the beans and peas. Cook beans and peas until tender (1-2 minutes). Drain and refresh in iced water. Halve beans and peas lengthways (if desired).
5. Combine potatoes, beans and peas in a large bowl. Add three-quarters of pesto and toss to coat. Season to taste.
6. Arrange the potato mixture on a large serving plate. Drizzle with extra pesto and scatter with herbs and pistachios to serve.
Orange and Radish Salad with Pomegranate, Herbs and Lemon Labne Recipe
Serves 8-10 as a side // Prep and cook: 20 mins (plus draining overnight)
Ingredients
4 oranges, pith removed, thinly sliced into rounds
4 radishes, thinly sliced on a mandolin
Seeds of ½ pomegranate
½ cup each small mint leaves and small parsley leaves
Pomegranate molasses, for drizzling
Dukkah, to serve
Lemon labne
500gm yoghurt
1 garlic clove, crushed
Finely grated zest of 1 lemon
Method
1. For lemon labne, combine yoghurt, garlic and lemon zest in a bowl. Transfer to a fine sieve lined with muslin placed over a bowl. Cover and refrigerate overnight to drain (discard liquid). Transfer to a large bowl and season to taste.
2. To serve, spread the labne over the base of the serving bowl. Arrange the orange, radish, pomegranate and herbs on top. Drizzle with pomegranate molasses and scatter with dukkah to serve.
Best Christmas Entertaining Recipes
2 Christmas Seafood Recipes + 1 Christmas Cocktail
Pistachio Bombe Alaska & Berry Spritz Recipes
Air Fried Spatchcocks + Cucumber & Coriander Salad Recipe
Bourbon Ham, Roast Potatoes and an Apple & Fennel Salad
Whisky Ginger Christmas Pudding with Salted Maple Butter and Ginger Custard