If 2019 is the year you’re feeling a bit more adventurous with your Christmas feasts, you might be interested in these quirky Christmas recipes from SuperValu.
Because Christmas is that time of the year when we look forward to good quality food shared around the table with family and friends. This year, SuperValu has some of the tastiest festive foods from bakery goodies to party food, cheese ranges to Spanish charcuterie and Italian meats – it’s all there at great value prices.
So, here are four quirky Christmas recipes to try your hand at this year.
Potato, Bacon and Parmesan Soup (serves six people)
This is certainly one of the quirky Christmas recipes you may not have even thought of.
What you’ll need:
250 g SuperValu Back Bacon Slices (shredded or cut into small strips), 1 pinch Black Pepper, 200 g Low Fat Butter, 250 ml Low Fat Milk, 80 g SuperValu Parmesan Cheese Shavings, 500 g SuperValu Potatoes (peeled and cut into large chunks), 500ml water (hot).
Method:
1. Preheat the oven to 200°C/gas mark 6. Line a baking tray with non-stick baking paper.
2. Cook the potatoes in plenty of salted boiling water until tender, then drain and set aside. If you’re using leftover roast potatoes, go straight to step 3.
3. Melt the butter in a medium-sized saucepan, then add the cooked potatoes and fry for a few minutes to let them get a little bit of colour. Add the hot water and milk and cook together for a few minutes more.
4. Meanwhile, place the cooked shredded meat on the lined baking tray and reheat in the oven for 5 minutes. If you’re using uncooked meat, then cook it for 8 to 10 minutes, until it’s completely cooked through and crispy.
5. Using a hand blender, blend the potatoes and milk together until a smooth cream is formed. If it’s too thick, add a little more milk or even water. Stir in most of the cooked meat and most of the grated Parmesan. Taste and season with a pinch of freshly ground black pepper.
6. To serve, ladle into warmed soup bowls and garnish with the reserved meat, Parmesan and another grinding of black pepper.
Christmas Pudding Baked Alaska
What you’ll need:
100g SuperValu Trifle Sponge, 100g Signature Tastes 6 Month Matured Pudding, 500ml Vanilla Spice Gelato, 2 tablespoons whiskey, 180g caster sugar, 40ml cold water, 3 egg whites and 100ml brandy (optional).
Method:
- Prepare a two-kilo pudding bowl with three layers of cling film, then set aside.
2. Cut the trifle sponge to fit the base of the pudding bowl and place into the bowl of a food processor. Pulse once or twice to break down into smaller pieces, quickly spoon in the ice cream and whiskey and pulse again to combine the pudding with the ice cream.
3. Then, transfer to the prepared pudding bowl, top with the prepared trifle sponge and place in the freezer for two hours.
4. When the ice cream is set very firm, dip the pudding bowl in warm water. Then use the clingfilm to help lift the mixture. Turn it onto a dish and put it into the freezer.
5. prepare the Italian meringue by putting the sugar and water in a medium-sized saucepan on a moderate heat.
6. Meanwhile, put the egg whites in the bowl of a freestanding mixer and whisk on medium speed until they are softly beaten. When the sugar reaches 121°C, reduce the speed and pour in the boiling sugar.
7. Cool the mixture by continuing to whisk at a slow speed. It should end up smooth and glossy. Then, transfer the meringue into a piping bag fitted with a star-shaped nozzle.
8. Finally, remove the ice cream mixture from the freezer and remove the cling film. Pipe the meringue to cover all the ice cream. Store in the freezer until ready to serve.
9. And there you have it: a gorgeous Christmas Pudding Baked Alaska that serves eight people. AND, you can get all of the ingredients for €12.80. So it’s cheap and easy.
Black pudding with chilli spiced melon (serves six people)
What you’ll need:
400 g SuperValu Signature Tastes Irish Black Pudding, 1 knob Butter, 1 tsp Honey, 2 tbsp Lime Juice, 1 tsp SuperValu Chilli Flakes, 1 bunch SuperValu Fresh Thyme (leaves stripped), 0.25 x SuperValu Honeydew Melon, 1 tbsp Szechuan Pepper.
Method:
1. Stir the lime juice, honey and thyme leaves together until combined. Season with the Szechuan pepper and chilli flakes.
2. Slice half the melon into 10mm pieces and use a melon baller for the rest. Place in a dish and cover with the marinade. Cover with cling film and place in the refrigerator for 1 hour.
3. Break up the black pudding and form it into patties about 3cm wide. Sauté the patties in butter for 2 minutes on each side over a medium heat.
4. To assemble, combine the black pudding with the melon on a toothpick and place on a serving platter.
Winter Hake Salad (serves two people)
What you’ll need:
2 x SuperValu Hake Fillets, 1 handfull SuperValu Kale (tough stalks removed), 1 pinch Black Pepper, 1 head Broccoli (finely chopped), 1 tbsp Olive Oil, 1 x Onion (roughly chopped), 1 pinch salt, 2 x SuperValu Beetroot Vacuum Pack, 1 small SuperValu Carrot (grated), 2 x SuperValu Parsnip (cut into wedges), 1 x SuperValu Pear (sliced), 1 tsp Cider Vinegar for dressing, 1 tbsp Wholegrain Mustard for dressing, 1 tsp SuperValu Extra Virgin Olive Oil for dressing.
Method:
1. Preheat the oven to 180°C/gas mark 4.
2. Place the beetroot, parsnips and onion in a roasting dish. Drizzle with the oil and roast in the oven for 20 minutes. Place the hake fillets on a separate baking tray, season with a pinch of salt and pepper and roast for 20 minutes.
3. Meanwhile, cut the kale leaves into bite-sized pieces and place in a bowl with the grated carrot, sliced pear and finely chopped broccoli.
4. Whisk all the dressing ingredients together, then pour over the vegetables in the bowl and lightly toss together. Add the roasted vegetables and toss again to combine.
5. To serve, divide the salad between two plates and top each one with a hake fillet.
For more handy and quirky Christmas recipes from SuperValu, head here.
For the best Christmas ever – it’s got to be SuperValu!
