Believe it or not, it’s that time of year again.
Despite city councils and shopping centres giving us the heads up months in advance with Christmas carols and decorations, the festive season has a funny way of sneaking up on you.
For those hosting Christmas lunch or dinner, in addition to sending out greeting cards and making gift purchases, there’s the added pressure of making sure the house is neat and tidy for guests.
And then there’s the food. But anyone who has hosted and cooked for an event of this calibre will agree that the key to success is being organised.
If you haven’t already, get your menu ideas down on paper; calculate the number of guests and whether there are any special dietary requirements to cater to and get to the shops at least a week in advance.
Many of the ingredients you need will have a long shelf life, or will keep well with refrigeration, but leave purchasing fresh foods until two to three days before the big day.
Identify any menu items that can be made in advance, such as sauces and desserts, and be sure to do so as it will save you precious time on the day.
Another way to take the stress off is by asking others to bring a plate of food. Everyone has an aunty that is known for making the best spanakopita, and she’ll be pleased and flattered you asked.
Aside from the food, check through all your table linens, crockery, glasses, silverware and decorations to make sure you have everything you will need.
And make sure you don’t forget the drinks – almost as important as food. Don’t underestimate the power of a well-paired wine, beer or spirit. Not only will they be a great accompaniment to your dishes, they can also make being around certain family members that bit more bearable!
On Christmas Eve it’s a good idea to set the Christmas table, that way you can rest assured that it’s done and you have everything you need.
Put all white wine and Champagne in the fridge to chill, and remove any frozen vegetable or meat from the freezer. Another useful tip is that you can parboil veggies such as potatoes for just 15 minutes and then cool and refrigerate to make the day’s cooking easier.
But above all else, while Christmas does take thought and organisation, don’t allow it to overwhelm you to the point of forgetting the true meaning of the day, which is ultimately about being surrounded by those you love and consider family.
To get you into the Christmas spirit and help remind you what it’s all about, Neos Kosmos spoke to Greek Australian bloggers Penny Zalalas (flavoursandflair.com) and Helen Tzouganatos (hungryandfussy.com) about what Christmas means to them and what they’ll be bringing to the table this year.
Καλές γιορτές και ευτυχισμένος ο καινούριος χρόνος!
Merry Christmas and happy New Year!
What does Christmas mean to you?
Penny Zalalas (PZ): Christmas is a special time for me as it symbolises faith, family, friends, love, peace and hope. It’s a reminder of what is really important in life and how lucky and blessed my family and I really are; especially at the moment, with so much unrest and uncertainty in the world – it’s a good time to sit back and actually put things into perspective and appreciate what we have.
Helen Tzouganatos (HT): Family, ecstatic kids and copious amounts of delicious food.
What is the one dish that in your opinion completes the perfect Christmas feast?
PZ: Christmas day at my parents includes kodosouvli, souvlakia, roast turkey, roast chicken, lemonatikes patates, rice dishes, spanakopita, makaronopita, kolokithopita and a variety of salads, plus more. The one thing that completes this feast though, is the Christopsomo (Christmas bread) that my Mum makes.
HT: No Christmas feast is complete without lamb souvlakia eaten straight off the BBQ. I love them sizzling!
What is a stand out memory from your Christmas celebrations over the years?
PZ: It would have to be 2012, the first Christmas with our little girl. It was a beautiful experience celebrating Christmas day as first-time parents.
HT: My favourite part of the day is watching my three kids run down the stairs to see how many koulouria Santa and the reindeers ate from the plate we left out the night before.
Will you be cooking this year for Christmas? If so, what will you be contributing?
PZ: We have a large family gathering with grandparents, aunties, uncles, cousins and all the grandchildren and we all bring a few dishes each. This year I will be making a lahanosalta and a maroulosalta, which are so nice and refreshing. I will also be making an ekmek kataifi for dessert, which is loved by most of our family members!
HT: I am hosting Christmas this year, so all the cousins will be over for the traditional Christmas feast and swim in the pool. Everyone brings a dish, usually their ‘signature’ platter. I love baking, so I usually have dessert covered. I’m thinking of creating a gingerbread inspired cookie or cake recipe this year. Still working on it.
Stuffed peppers with melted cheese
These stuffed peppers (gemistes piperies) feature warm, melted cheese, making for a mouthwatering entrée, side or mezze this Christmas.
Serves: 6
Ingredients:
6 sweet banana peppers
1 cup feta cheese, crumbled
1 cup ricotta cheese, crumbled
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
2 tbsp semolina
Cracked pepper to taste
2 tbsp olive oil, extra for drizzling
Method:
1. Wash and cut off top end of peppers. Take out seeds and set aside.
2. Add Feta, ricotta, basil, parsley, semolina, pepper and oil in a bowl and mix thoroughly with wooden spoon, until well combined.
3. Using a spoon, stuff each pepper with cheese mixture and lay flat on a baking paper lined tray.
4. Drizzle lightly with olive oil and place in 180 degrees (preheated oven) and bake for 25 minutes, or till peppers are cooked and cheese is completely soft.
Source: flavoursandflair.com/
Crispy pork belly with fennel, apple & potato
As an alternative to lamb or turkey this year, why not try this crispy and crunchy pork belly dish. It is the ultimate comfort food and wow factor dish; super easy to prepare and loved by all. Helen adds potatoes to make this one-tray wonder a complete meal for the family and guests.
Serves: 6-8
Ingredients:
2kg pork belly
sea salt
cracked pepper
2 tbs olive oil
1 fennel bulb, sliced
5 garlic cloves, crushed
6 star anise
1 tbs fennel seeds
300ml white wine
500ml chicken stock
1 large apple, sliced
2 large potatoes, cubed
Method:
1. Preheat oven to 180°C.
2. Score the pork belly skin at 2cm intervals and rub generously with sea salt and cracked pepper.
3. Heat olive oil in a roasting tray on the stove top on medium to high heat. Add sliced fennel, garlic, star anise and fennel seeds and cook for a couple of minutes.
4. Add pork belly skin side down and cook for about 8 minutes until blistering and golden brown.
5. Turn pork over, add white wine and chicken stock until liquid reaches fat layer of skin. Do not get the skin wet. Bring to a simmer and gently stir ingredients to combine.
6. Cook in oven for 1½ hrs. Remove tray, add apple and potato slices to the stock. Return tray to the oven for one more hour until skin is crispy and caramelised.
Source: hungryandfussy.com
Gluten-free mastiha shortbread
Give your shortbread a subtle Greek makeover this Christmas with the addition of mastiha, an ancient Greek spice with an intoxicating aroma unique to the island of Chios.
Makes 20 biscuits.
Ingredients:
125g softened butter, chopped
½ cup sugar
1 egg
½ tsp vanilla extract
1½ cups gluten free plain flour
¼ tsp baking powder
¼ tsp ground mastiha*
¼ tsp sea salt
*If you purchase mastiha in crystal form grind to a powder.
Method:
Conventional method
1. Preheat oven to 180°C. Line a baking tray with baking paper or prepare a silicone mat.
2. Beat butter and sugar until pale and fluffy.
3. Add egg and vanilla extract and beat until combined.
4. Add dry ingredients and beat until combined.
5. Refrigerate dough for 30 minutes so it is easier to shape.
6. Roll out dough between two sheets of baking paper and use a cookie cutter to cut shortbread into desired shape or slice into rectangular fingers. If dough is too sticky dust with extra flour.
7. Bake for 10-12 minutes until lightly browned.
3. Remove from oven and cool on tray.
Thermomix method
1. Preheat oven to 180°C. Line a baking tray with baking paper or prepare a silicone mat.
2. Beat butter and sugar in mixing bowl 20 sec/speed 5.
3. Add egg and vanilla extract and mix 10 sec/speed 5.
4. Add dry ingredients and mix 20 sec/speed 4.
5. Refrigerate dough for 30 minutes so it is easier to shape.
6. Roll out dough between two sheets of baking paper and use a cookie cutter to cut shortbread into desired shape or slice into rectangular fingers. If dough is too sticky dust with extra flour.
7. Bake for 10-12 minutes until lightly browned.
8. Remove from oven and cool on tray.
Source: hungryandfussy.com