OClaire - Christmas on a Budget

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Simple Roast Chicken 10

30 Minute Chicken 12

Balsamic Roast Chicken 14

Moroccan Style Roast Chicken 16

Roast lamb with lemon and rosemary 18

Spicy marinated roast lamb 19

Simplest slow cooked roast beef 21

Crispy roast beef 22

Glazed pork roast 23

Garlic pork roast 24

Roast turkey with potatoes and peaches 25

Turkey with herb stuffing 27

Sage and walnut stuffed turkey 29

Roast ham 31

Glazed green peppercorn ham 33

Creamy Chicken Pesto Pasta 35

Chicken Con Chili 36

Penne with chicken, peas and rocket 37

Chicken Pasta Salad 38

Chicken Fettuccini 39

Lamb Casserole with vegetables 40

Shepherd's Pie 42

Lamb Pasties 44

Baked lamb with cheese crust 45

Coriander meat balls with yoghurt 47

Middle Eastern Lamb Salad 49

Lamb, spinach and avocado salad 50

Mini beef pies 51

Roast Beef Italian Stew 52

Thai Beef Salad 53

Roast beef sandwich with mustard and horseradish cream 54

Beef-stuffed baked potatoes 55

Pork and bean casserole 57

Ham and split pea soup 58

Macaroni ham casserole 60

Rice and bean salad 61

Stuffed tomatoes 62

Rice Pudding 63

Fried rice balls 64

Spinach and parmesan rice bake 66

Brown rice summer salad 68

Black bean stew 69

Calico beans 70

Ranch-style beans 72

Baked beans 74

Southern green beans 75

Green nutty beans 76

Quiche 77

Zucchini slice 79

Creamy potato soup 80

Greek roasted vegetables 82

Grilled vegetables 84

Maple-roasted root veggies 86

Roast vegetable tart 87

Baked penne with vegetables 89

Brown rice with vegetables 91

Lentil chilli with vegetables 92

Croutons 94

Christmas shortbread 95

Snowflake cookies 97

Finnish spiced biscuits 98

Golden panforte 100

Italian Amaretti 102

Gingerbread biscuits 103

Almond Nougat 105

Burnished bananas 108

Apple and banana bread 109

Christmas Cupcakes 111

Christmas pudding with vanilla bean custard 113

Pear cake 116

Delicious berry coulis 118

Peach cobbler with muffin crust 119

Mini sticky date puddings 121

Moroccan cinnamon oranges 123

Caramel apple pie 124

Chocolate fudge and cherry roll 126

GREAT BUDGET GIFT IDEAS

INDEX

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Christmas is a time for celebration, and it's easy to get caught up spending a lot of money on food, presents and decorating for the festivities. But it doesn't need to be that way! Christmas can be done on a budget and in this book are recipes, ideas, tips and hints on ways to save money while creating personalized gifts that will be treasured.
Enjoy!
Alana O'Claire

One 2-to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional) Unsalted butter
Dijon mustard

1. Preheat the oven to 450degF. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
2. Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
3. Now, salt the chicken--I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the
salt baked onto the crisp skin. Season to taste with pepper.

4. Place the chicken in a saute pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone--I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
5. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super elegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but