In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, Jules Of The Kitchen_CROPPED 2
straight from Jules of the Kitchen.   

Hello Everyone

Now that we roll into December I am delighted to let you all know in keeping with my FESTIVE theme for this month, I turn my attention to that often daunting task of cooking something special for the very popular ‘festive menu’. 

This week’s actual recipe selection are all very much favourites of mine, not only to cook but also to eat, and really not difficult to make when a small amount of preparation and thoughtful planning takes place.

My festive menu for this year is as follows: 

Baked Avocado with Prawns 

Brine Bath Turkey 

Festive Brussels sprouts

Festive Chicken Liver Stuffing

Yuletide Ice Cream Bombe

Baked Avacado with Prawns
Baked Avacado with Prawns
Roast Chicken
Roast Chicken
Festive Brussel Sprouts
Festive Brussel Sprouts
Chicken Liver Stuffing
Chicken Liver Stuffing
Yuletide Ice Cream Bombe
Yuletide Ice Cream Bombe

The starter is based around the popular avocado, filled with spiced prawns and smothered in a wonderful cheesy sauce. A truly festive treat and a delicious adaption on the standard cold prawn and avocado starter, as it is served hot for a simple yet effective change. 

The star of the show I am sure you will agree, is always the turkey and this roast turkey is an unbelievable show stopper – so moist and tender, guaranteed always to be golden brown all over and demands very little fuss during its long slow roast. Naturally a gravy made from the turkey juices should accompany this king of roasts, and of course, with any roast turkey a homemade stuffing cooked separately from the bird is a must. Vegetables are of your choice but for me a festive meal would be nothing without the famous Festive Brussels Sprout. 

Finally, and of course, dessert being a real priority to any festive menu, why not surprise everyone with a play on the traditional festive steamed pudding by making it in an ice cream form. How good does that sound and being predominantly made of ice cream, this dessert will definitely be a ‘lighter’ eat at the end of what is always a huge filling meal. 

Finally, as I always like to remind you, please do not forget the JULES rules for ENTERTAINING SUCCESS! Wee morsels of advice which I really hope will help you on your way, and definitely useful with this rather long festive menu. 

  • Always make a plan of action; which should include the shopping, preparation and the cooking.
  • Make a shopping list from the recipes selected and remember to take this list with you when go to the shops! 
  • Study the menu, read the instructions carefully and see what can be made ahead of time.
  • Keep calm and enjoy the experience!
  • Pull in loved ones, family & friends to help – as many hands make lighter work!
  • Remember to praise yourself – you are a culinary genius. 

STAY SAFE, STAY HOME, STAY COOKING & of course a sincere ‘Festive Bon Appétit’ to you all and your loved ones. 

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MENU 1

Beetroot Hummus

Chicken with Tarragon and Paprika

Lemon Yoghurt Cake

Beetroot Hummus
Beetroot Hummus
Chicken with Tarragon and Paprika
Chicken with Tarragon and Paprika
Lemon Yoghurt Cake
Lemon Yoghurt Cake

MENU 2

Stuffed Red Peppers

Spiced Thai Chicken

Chocolate Mars Bar Crunch

Stuffed Red Peppers
Stuffed Red Peppers
Spiced Thai Chicken
Spiced Thai Chicken
Chocolate Mars Bar Crunch
Chocolate Mars Bar Crunch

MENU 3

Fresh Tomato Bake with Rocket and Cumin

Salmon with Zingy Yoghurt Dressing 

Cool Banana Cheesecake

Fresh Tomato Bake with Rocket and Cumin
Fresh Tomato Bake with Rocket and Cumin
Salmon with Zingy Yoghurt Dressing
Salmon with Zingy Yoghurt Dressing
Cool Banana Cheesecake
Cool Banana Cheesecake

MENU 4

Don’t Rush Lamb with Tangy Mint Sauce

Honey Roasted Pumpkin

Mixed Berry Cobbler

Dont Rush Lamb with Tangy Mint Sauce
Dont Rush Lamb with Tangy Mint Sauce
Honey Roasted Pumpkin
Honey Roasted Pumpkin
Mixed Berry Cobbler
Mixed Berry Cobbler

 

Contributed by: Julia Toon, Jules of the Kitchen

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