michelle picker cooks

With contributions from family and friends our indulgence on Christmas day began with antipasti which included roasted peppers, eggplant and olive caponata, Insalata Caprese (tomato, mozzarella and basil salad), prosciutto, salami and Sicilian olives all served with a fresh Ciabatta bread.

Two main course dishes followed, accompanied by a lettuce salad with feta dressing and a green bean salad with red onion. The ingredients in this Paella included prawns, scallops, octopus, salmon, chorizo, peas and pimiento (roasted and peeled red peppers).

This wonderful baked chicken dish, which I served with cous cous, is from a recipe given to me by my good friend Mary. In a bowl combine 12 finely diced cloves of garlic, ½ cup each of olive oil and red wine vinegar, 2 teaspoons each of fresh marjoram and thyme, 6 bay leaves, 250g each of dried pitted prunes and dried apricots, ½ a cup of pitted green olives and 3 tablespoons of marinated baby capers with 2 tablespoons of their liquid. Combine 12 boneless chicken pieces with this mixture and spread evenly in an oven dish. Cover and marinate for a few hours (or overnight in the fridge). Preheat the oven to 180ºC (350ºF). Now sprinkle the chicken with ½ a cup plus 2 tablespoons of brown sugar then pour over ¾ of a cup of white wine before baking uncovered for 45-60 minutes.

Finally dessert – 3 of them! This rolled Black Forest cake made by Carolynne was lovely and light.

These pears were poached in a bottle of red wine with the addition of ¾ of a cup of caster sugar, 2 cinamon quills, a vanilla pod and 4 star anise.

To make this thoroughly indulgent unbaked alcoholic chocolate and fruit cake, take 500g of dried fruit (this one has sultanas, glacé cherries, glacé ginger and currants) and soak for 1-3 days in 350ml of whiskey. For the next step melt 400 grams of dark chocolate in a double boiler, adding 2 tablespoons of butter (optional). Combine this with 10-12 crushed shortbread biscuits (cookies) and the alcoholic fruit. Press this mixture into a bowl or container of your choice and refrigerate until ready to serve. Remove from the container by gently heating in warm water.