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Adrian Richardson's Christmas recipes

Posted by: Adrian Richardson | 11 December, 2012 - 1:41 PM
Adrian Richardson. (Photo: Eddie Jim)

Looking for some inspiring Christmas recipe ideas? Neil Mitchell's food expert, Adrian Richardson from La Luna Bistro gives you three delicious recipes for your Christmas lunch table: Sweet & sour stuffed spatchcock, Christmas Turkey Galantine, and Roast chicken with parsley butter and corn bread stuffing.

Give the recipes a try and let us know how you go!

Sweet & sour stuffed spatchcock



1 teaspoon saffron threads
½ tsp white sugar
½ cup olive oil
1 onion, chopped
2 cloves garlic, crushed
1 cup dried cranberries, chopped
1 cup, prunes, seeded, chopped
½ cup, dried sour cherries, chopped
½ cup dates, pitted & chopped
1 granny smith apple, peeled, cored & chopped
1 tspn cinnamon, ground
½ tspn ground cardamom
½ cup walnuts, chopped
¼ cup pomegranate molasses
4 x 500g spatchcock
Saffron rice steamed, pomegranate, pistachio & herbs


Pre heat the oven to 200°C
Grind the saffron & sugar until fine
Dissolve with 60 ml of water & set aside
Melt 3 tbspn of ghee in a fry pan over a medium heat
Add the garlic & onion & cook for 4 minutes until golden brown
Add the fruit & spices & walnuts & cook for 2 minutes (until fragrant)
Add the saffron water & cook until the dried fruit is slightly softened
Stir in the pomegranate, season & allow to cool.
Pat the spatchcock dry making sure the cavity is also dry.
Fill the cavity with the mixture & secure
Place the spatchcock on a greased baking pan & brush with the remaining ghee
Bake for 45 mins (or until cooked thru) basting half way thru
Serve with saffron rice

Christmas Turkey Galantine



1.5kg turkey, boned
Olive oil
Freshly ground black pepper
1 onion, quartered
4 garlic cloves, unpeeled
1 large carrot, quartered
1 stick celery, quartered

2 tablespoons olive oil
1 onion, finely diced
6 cloves garlic, finely chopped
6 button mushrooms
750g pork mince
100g duck livers, chopped
½ cup diced smoked ham
½ cup breadcrumbs
1 egg
50 ml whisky
2 tablespoons Dijon mustard
100g unsalted butter, cut into 1 cm dice
2 tablespoons chopped thyme
1 teaspoon ground allspice
¼ cup chopped parsley
1 tablespoon salt
1 tablespoon freshly ground black pepper
Olive Oil 


To make the stuffing, heat the olive oil in a large, non-stick frying pan. Add the onion & sauté gently until soft & translucent. Add the garlic & mushrooms & sauté for a few more minutes. Tip into a large mixing bowl & leave to cool.

Add the remaining stuffing ingredients to the bowl & mix well, making sure the butter is evenly distributed

Lay the boned turkey out on a work surface, skin-side down. Season with salt & pepper. Arrange the stuffing down the centre of the turkey, shaping it into a fat log. Bring the sides of the turkey up & over the

Roast chicken with parsley butter and corn bread stuffing


Roast chicken, hmmmm, cornbread stuffing, hmmm, what can I say! this is a crowd pleaser, the parsley butter keeps the breast moist and tasty, and the cornbread stuffing soaks up all the chicken juices to make it an almost complete meal


Corn bread stuffing:
3 cobs of corn, boiled in salted water till cooked, then cut kernels from cob,
1 cup breadcrumbs
½ cup parsley chopped
100 grams melted butter
2 tab thyme chopped
1 clove garlic, crushed
1 onion, finely diced and cooked in a little butter till soft, over a medium heat

Parsley butter:
¼ cup finely chopped parsley
100 grams soft butter
1 clove garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
Mix all together till well combined

1 large free-range chicken


Stuff butter from the pointy end of the breast under the skin to cover the breast
Stuff the cornbread stuffing into the cavity
Truss the chicken or tie the legs together with butchers twine to cover the cavity
Place chicken on a wire rack on a tray and roast in a pre-heated oven at 180°C for one hour, or until cooked
Rest for 10 to 15 minutes some place warm, while you finish the vegetables, set the table and pour your self a glass of wine


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