Christmas with Chef Kate McAloon

November 21, 2018

TO PURCHASE KATES NEW COOKBOOK "THE FLAVOUR OF JOY" CLICK THIS LINK:

www.theflavourofjoy.com

 

Looking for some healthy and delicious recipes that are quick and easy to prepare for your holiday gatherings...well look no further. Chef Kate McAloon...Chef to the stars shares several of her celebrity client favourites with us. These recipes are idea for easy entertaining as most of them can be made a day or two ahead and you'll just need to add the finishing touches before serving.

 

*Bubbles Of Joy Cocktail or Sparkling Mocktail

*Hummus 3 Ways

*Green Pea or Avocado and Fetta Dip/Mash

*Quinoa Tabouli with Seeds and Fresh Herbs

*Super Duper Coleslaw with Coconut Citrus Dressing

*Chocolate Coconut Pot de Creme with Coconut Caramel Sauce

 

Bubbles of Joy Cocktail or Sparkling Mocktail

This is an easy, yet elegant drink that’s sure to add a little sparkle to your gatherings, or it’s perfect for a special dinner. I’ve used this recipe for many client parties. The recipe is made with champagne or sparkling wine, but you can also use sparkling water or sparkling apple juice and leave out the liquor for a non-alcoholic version.

If using sparkling water, you may need to add a little more pomegranate juice. Kids love the non-alcoholic version and will feel so special that you shared this with them.

 

NOTE The portions are for 1 serving. Increase the amounts as needed. If you are making cocktails for several guests you can mix enough liqueur, fruit juice and champagne in a large glass jug and add fruit to each glass before pouring and serving.

 

TIP  You can use other organic, naturally sweetened fruit juices like raspberry or cranberry, or try using 2 tablespoons Raspberry Coulis in place of the fruit juice. Chill all the ingredients before making the drinks.

 

SERVES 1 person

PREP TIME 5 minutes

 

Ingredients

1 tbsp Chambord or Cassis liqueur per glass

2 tbsp pomegranate juice or Raspberry Coulis (recipe follows) per glass

Champagne or sparkling wine (approx. 120–175ml per glass)

A few raspberries and/or pomegranate seeds (for serving)

 

Method

1.      Pour the liqueur and fruit juice in champagne flutes or festive glasses and slowly fill with champagne, sparkling water, or sparkling juice. You may have to stop for a moment and wait till it stops fizzing to finish filling the glass, or it may bubble over.

2.      Add raspberries and/or pomegranate seeds and serve immediately. If making a drink for children, only use the fruit juice (2–4 tablespoons per glass), not the Chambord or Cassis and add sparkling apple juice or sparkling water.

 

 

Raspberry Coulis/Sauce

This raspberry coulis is wonderful with cakes or poured over ice cream and non-dairy ice creams. Try adding to yoghurt for a delicious swirl of flavour. It’s also great in sparkling water, sparkling juice or champagne. Frozen (thawed) raspberries or others berries work well, but you can use fresh berries if you have them.

 

NOTE You can also make this recipe using pieces of mango, peaches, apricots and or nectarines to make a wonderful fruit coulis/sauce.

 

SERVES Approx. 1 cup

PREP TIME 5 minutes

 

Ingredients

1 cup raspberries or other berries

2–3 tbsp honey or maple syrup (to taste)

A little filtered or spring water

1 – 2 drops culinary lemon oil (optional, to taste)

 

Method

1.      Place the ingredients in the blender and blend until well combined. You may need to add a little more water while blending, but not too much because it will be too thin.

2.      Strain out the seeds and check for sweetness. Add a little more honey, or maple syrup if needed and refrigerate for up to 4 days. You can freeze the coulis for up to 1 month and thaw when needed.

 

 

Hummus with Lemon and Garlic

Hummus makes a wonderful healthy dip that’s great served with crackers and veggie sticks or as a vegetarian spread for sandwiches. It’s my go-to recipe for snacks and appetizers for my clients. It is extremely versatile and it’s a great source of protein, calcium, magnesium and potassium.

 

NOTE I suggest using a food processor to make the hummus because it makes it creamier, but you can also use a blender. When using a blender use a little more water and blend in 2–3 batches depending on the strength of your blender.

You can also use your Thermo Mix and do 1 recipe at a time if you are making more than 1 recipe in total.

*There's a beetroot hummus and 'green' hummus versions below the main recipes too.

 

MAKES approx. 1½ cups

PREP TIME 10–15 minutes

 

Ingredients

1½ cups cooked (approx. 400gm can) chickpeas, drained (reserve liquid)

2 tbsp tahini (optional)

1 – 2 tbsp fresh lemon or lime juice

1 clove garlic, finey minced (to taste)

3 tbsp reserved chickpea liquid or water (or more if needed while blending)

1 tbsp olive oil

½ tsp sea salt

Freshly ground pepper (to taste)

1–2 drops culinary lemon or lime oil (to taste)

 

Method

1.      Place all ingredients in a food processor and blend for 1 minute, then stop and scrape down the sides with a spatula. You may need to add a little liquid if it is too thick while blending.

2.      Check for seasoning and add a little more salt and lemon juice if desired and continue blending until smooth.

 

Pink Hummus

Add approx. ½ cup coarsely chopped, then cooked beetroot, 1 extra tablespoon of water (to desired consistency) and up to 1 tablespoon of honey or maple syrup (to taste) to the traditional recipe. Try adding 1 – 2 drops culinary orange oil it really works well with the beets!

 

Green Hummus

Add approx. 1 cup of fresh spinach leaves to the traditional recipe. You can also add a few more tablespoons of fresh herbs and a little kale, if desired. Try adding a little culinary basil oil to this version...a little goes a long way so use the toothpick method with basil oil so you can control the amount and add a little more if desired.

 

 

 

Green Pea and Fetta Mash/Dip

This mash is really easy to make, full of flavour and perfect for entertaining. If you are planning a holiday brunch try spreading some on muffins, toast or corn fritters and topping with poached or scrambled eggs. It's great served as a dip with crackers or cut veggies for a healthy starter. It also makes a wonderful vegetarian sandwich filling.

 

TIP If you prefer to make the recipe vegan try soaking some cashew for a couple of hour to soften and then chop them, salt them a little and add to the dip in place of the fetta. I like the flavour and texture of Danish fetta for this recipe, but use any kind you like.

 

NOTE Frozen peas work great in this recipe and you can run them under warm water to quickly thaw when needed. You can use fresh peas in place of frozen if you are lucky enough to have them. You can also use 2 – 3 ripe avocados in place of the peas if you prefer.

 

Makes approx. 1½ cups

Prep Time 10 minutes

 

Ingredients

1½ cups green peas (thawed if using frozen) (or 2 – 3 ripe avocados)

1 tbsp olive oil

1 – 2 tbsp honey or maple syrup (to taste)

1 tsp tamari or coconut aminos (optional, to taste)

1 tbsp fresh lemon juice (to taste)

½ tsp sea salt (to taste)

Freshly ground pepper (to taste)

¼ cup loosely packed fresh herbs (mint, parsley and/or coriander)

2 – 4 drops each culinary lemon and lime oil (optional)

½ cup crumbled Danish fetta (reserve a little for serving)

 

Method

1.      Place all the ingredients except the fetta in a food processor or Thermo Mix and pulse to combine. I like to leave the mixture a little chunky, but you can also blend until smooth.

2.      Place the mixture in a bowl and check for seasoning and add a little more sea salt and culinary oils if desired and mix to combine.

3.      Gently stir in the crumbled fetta and serve immediately or refrigerate up to 2 – 3 days.

 

 

 

Quinoa Tabouli with Seeds & Fresh Herbs

This salad is bursting with flavour! It’s a lighter gluten-free version using quinoa in place of the couscous, which is made from processed wheat. This dish was requested often by Orlando Bloom when I cooked for him in Los Angeles. The seeds add a delightful crunch and the fresh herbs and citrus work together beautifully, making this dish pop. I love using assorted colours of tomatoes too, but use whatever you have.

 

NOTE For this recipe you’ll need 3 cups of cooked quinoa, cooked and refrigerated for at least half an hour.

 

TIP Soak your cut onions and spring onion in a little filtered or spring water for a few minutes, then drain well before using, to mellow bite and smell of the onion. You can also sprout seeds to activate their life force by soaking them overnight in filtered or spring water, then drain before using.

 

MAKES Approx. 5 cups

PREP TIME 10 minutes (add 20 minutes if cooking quinoa)

 

Ingredients

3 cups cooked quinoa (chilled or room temp.)

1 cup finely chopped tomatoes or cherry tomatoes cut in half

3 tbsp each finely chopped parsley, coriander and mint (reserve a few leaves for serving)

3 tbsp finely chopped red onion (optional)

2 spring onions, finely chopped

¼ cup fresh lime or lemon juice (to taste)

1½ tsp honey or maple syrup (to taste)

3 tbsp olive oil

1 tsp sea salt (to taste)

Freshly ground pepper (to taste)

A little lime or lemon zest

¼ cup each raw pumpkin and sunflower seeds

1–2 drops culinary lemon oil (optional)

 

Method

1.      Place chilled/cooled quinoa in a large bowl, add all the other ingredients and gently mix well to combine.

2.      Check for seasoning and add a little more, salt, pepper, lime or lemon juice, or olive oil if desired. Serve immediately or chill and serve later. The salad will keep for up to 4 days refrigerated.

 

Cooking Quinoa Instructions

1.      Quinoa has a protective coating so you must rinse it well in water first and drain before using. The ratio for quinoa is 1 to 2, so you will need 1½ cups uncooked quinoa, 3 cups of water and a little salt. I usually make extra quinoa to have on hand and also freeze some for later use.

2.      Place the rinsed quinoa in a medium size pan, add the water and bring to a boil. Cook for about 7–10 minutes. Reduce the heat to medium/low and cover the pan with a lid and continue cooking for about 3–5 more minutes or until most of the liquid is absorbed. You can also cook quinoa in a rice cooker just like rice.

3.      I then use this handy little step. Remove the pan from the heat and cover the pan with a couple of paper towels. Put the lid back on and leave for approx. 10 minutes. This step helps to make the quinoa or other grains light and fluffy. You can serve the quinoa right away or chill for later use.

 

 

Super Duper Veggie Coleslaw with Coconut Citrus Dressing

This coleslaw was the perfect side dish to serve at Courteney Cox and David Arquette’s Sunday gatherings. The dressing is light and flavourful and the coleslaw is packed full of nutritious veggies. You do not have to use all the veggies listed in the recipe and I’ve suggested amounts/weights as a guideline only.

Use your favourite combinations and come up with you own super-duper signature coleslaw. You can grate or julienne the veggies and cut the cabbage a fine as you like. The dressing gives a great tangy flavour to this dish and you can also use it for other salads or on steamed veggies and fish.

 

NOTE I usually make the salad a few hours in advance so the flavours can mingle. If you have any leftovers it’s great to add to wraps and sandwiches, or serve it with some cooked chicken, seafood or a slice of frittata for a healthy brunch, lunch or dinner choice.

 

TIP Try adding finely chopped red capsicum, a little grated ginger, sesame seeds and a touch of roasted sesame oil to the recipe for an Asian flavour twist.

SERVES 6–8

MAKES approx. 6–8 cups

PREP TIME 25–30 minutes

 

Ingredients

2 cups (200g) finely shredded green and/or purple cabbage

1 cup (100g) peeled and grated carrot

½ cup (50g) grated zucchini

½ cup (50g) peeled and grated broccoli stems

1 apple (1cup/200g) grated

1 medium spring onion, chopped

3 tbsp finely chopped parsley or cilantro coriander

¼ cup (40g) each sunflower seeds and pumpkin seeds (optional)

 

Coconut Citrus Dressing

½ cup coconut milk

½ cup fresh orange or tangerine juice

2 tbsp fresh lemon or lime juice

2 tsp maple syrup or honey (to taste)

1 tbsp coconut aminos (optional)

½ tsp sea salt (to taste)

Freshly ground pepper (to taste)

1–2 drops lemon, lime, orange, tangerine and/or lemongrass oil (optional, to taste)

 

Method

 

1.      Mix all the salad dressing ingredients together in a small bowl or blender and set aside or chill until needed.

2.      Place all veggies, herbs and seeds in a large mixing bowl. Pour dressing over and gently mix to combine. Check for seasoning and add more salt, pepper and citrus juice if desired. Serve immediately or chill for a couple of hours to let the flavours combine, or for up to 2 days.

 

 

Chocolate Coconut Pot de Crème with Coconut Caramel Sauce

This rich and creamy dessert is quick and easy to make. I served it many times to happy guests attending talks that Therese Kerr and I presented regarding healthy cooking and eating. The coconut oil adds a delicious and nutritious twist tastes amazing with a little culinary orange or rose oil mixed in. Remember a little culinary rose oil goes a long way and is beautiful in chocolate!

 

TIP It’s also great served warm right over your favourite frozen treat or cake.

They need a couple of hours to set in the refrigerator, or about half-an-hour in the freezer.

 

NOTE You can use 1 cup raw cacao powder and 1 jar of raw coconut chocolate butter instead of 2 of the chocolate bars (200gm). You may have to add a little more sweetener to taste. In Australia, Loving Earth has chocolate bars sweetened with coconut sugar instead of sugar.

 

MAKES 4–6 ramekins or 12–16 shot glasses

PREP TIME 15–20 minutes

CHILLING TIME 30 minutes to 3 hours

 

Ingredients

3 dark (70%) chocolate bars (approx. 300gm)

1 cup coconut milk

¾ cup honey or maple syrup (to taste)

2 tbsp melted coconut oil

1 tsp vanilla essence (optional)

A tiny pinch of sea salt (to taste)

2 – 3 drops culinary orange oil (optional, to taste)

 

Method

1.      Melt the chocolate in a double boiler. When melted, completely remove from heat, but leave the pan with the melted chocolate in the warm water.

2.      Then add the rest of the ingredients and stir well to combine. Check to see if it is sweet enough and add more sweetener if desired and stir well. The mixture should be like very thick hot chocolate. You may need to add just a little more coconut milk to get it to this consistency.

3.      Spoon or pour the chocolate mixture into little ramekins, small bowls, or heat-proof glasses (shot glasses). Loosely cover with baking paper and chill until set for about 3 hours or overnight. You can also put straight into the freezer to chill and set quicker.

4.      Spoon the Coconut Caramel Sauce, if using, over the top of the Chocolate Pot de Crème and chill. You can also serve with fresh berries or orange slices.

 

Coconut Caramel Sauce

This sauce is so rich and luxurious that anyone who has tasted it exclaims, ‘Oh my goodness, this is incredible!’ I use this caramel sauce on just about anything! Try it over pancakes to make a very special treat on a weekend. The recipe makes more than enough for the Chocolate Pot de Crème so you’ll have some left over, unless you eat it while making the dessert.

 

NOTE You can use coconut oil in place of the butter and coconut cream instead of cream for a vegan version. You will have to stir a little harder to combine if using coconut oil.

 

MAKES Approx. 1¼ cup

PREP TIME 5 minutes

COOKING TIME Approx. 5 minutes

 

Ingredients

½ cup butter or coconut oil

1 cup coconut sugar

¼ cup cream or coconut cream

1 tsp vanilla essence

Pinch of salt (add more for a salted caramel flavour, but not too much)

2 – 3 drops culinary orange oil (optional, to taste)

 

Method

1.      Prep all the ingredients so they are ready to use before you start the sauce.

2.      Place the butter in a medium saucepan over medium/high heat and start to melt. Then whisk in the coconut sugar.

3.      Continue whisking until the coconut sugar has melted and is starting to bubble. Be careful not to burn. Add the cream or coconut cream, vanilla and salt and continue whisking until combined and the sauce thickens a little. This should take a couple of minutes.

4.      Remove from heat and add the culinary orange oil and stir to blend. The sauce is now ready to enjoy, or you can keep refrigerated for up to 1 week or freeze for 1 month—but it never lasts that long in my home or clients’ homes!

 

 

 

 

 

 

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