Cook some Christmas Kai

For many of us, a good Christmas involves plenty of delicious food with loved ones so we have compiled some holiday classics (and a couple from off the beaten track) for you to feed those hungry bellies. Enjoy.

Kumara Donuts

Serves 5 people
This recipe was donated by Manu from the Catering Collective who have catered for a number of our corporate events and this is one of our favorites.
Ingredients
  • 2 cups self raising flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 50g butter
  • 100ml milk
  • 60g sweet cooked kumara

Method
Combine ingredients and knead to form a smooth dough. (Add more flour if required).

​Roll into walnut size balls and deep fry at 170°C for 3-4 minutes.

Drain and roll in a cinnamon or horopito sugar while warm.

Bacon, Broccoli & Almond Salad

Salad ingredients
  • 2 broccoli heads
  • 1/2 cup sliced almonds
  • 2 cloves garlic
  • 3 Tbsp butter
  • 250g bacon (finely diced)

Method
Bring a large pot of salted water to boil. Cut broccoli into small florets and cook in the pot of boiling water for 3-4 minutes, until bright green and tender.

Drain and rinse under cold water.

Heat a large fry-pan on medium heat. Thinly slice garlic and add them along with almonds and butter to the pan and cook for 2-4, until lightly browned.

Add the finely diced bacon to pan and cook through.

​Add broccoli to pan and cook for a further 2 minutes. Toss to combine and serve.

Xmas pav with a twist: Mini vegan pavalova nests

Ingredients
  • 1 tsp vanilla essence
  • 1/2 tsp white vinegar
  • 3/4 cup icing sugar
  • 1/2 tsp lemon juice
  • 1 cup of liquid from a can of unsalted chickpeas

Toppings
  • 400ml canned coconut milk (chilled)
  • 3 tbsp icing sugar
  • 1 tbsp lemon juice 
  • Diced berries or summer fruit

Method
Preheat over to 150 degrees celsius.

Mix the liquid from chickpeas with white vinegar, lemon juice and vanilla essence in a large bowl.

Use an electric whisk on high speed and start adding icing sugar slowly.

Keep beating until stiff peaks hold in the meringue without it collapsing (approximately 10 minutes).

Line an oven tray and dollop large spoonfuls of the mixture, making sure you leave 5cm in-between them as they will spread.

Bake at 110 degrees celsius for 1 hour 20 minutes. Turn off the oven and leave them overnight (without opening the door).

Using an electric beater, whisk the coconut cream, lemon hike and icing sugar until stiff peaks form (approximately 8 minutes).

​Top the meringues with whipped coconut cream and fruit to serve.