How to (stress less) and prepare your Christmas menu on a budget
With Christmas around the corner after what has been a financially stringent year for many families, many are preparing to tighten the belt – but CQUniversity Student Residence Head Chef Stacey Morton has a “hamper” full of budget-friendly tips and tricks for preparing those festive-favourite meals that may have you loosening your belt instead.
Having been a chef for almost three decades and around the food industry for four through her mother’s business, Stacey Morton’s seasoned experience has been shaping her own business ‘200 Degrees Catering’ as well as running the Student Residence Kitchen at CQUniversity’s Rockhampton North campus.
She has recently been featured on ABC News to deliver cooking advice on how to prepare gourmet meals on a budget and even preparing international cuisines from grocery items and produce from local food banks, a regular occurring segment on ABC Capricornia radio.
“Always use items in season – planning is key,” Stacey advised.
“And to make your food go further, use vegetables – they add flavour, texture and colour which is especially key for festive dishes.”
Stacey said that shopping at farmers’ markets and roadside stalls can also help to keep costs down, as well as supporting local growers.
“Shopping locally will also often mean your produce is a lot fresher, which can also assist in making some of your own pantry items to save costs – for example by preserving fruits and pickling vegetables. They are very easy to make and there are some great recipes readily available online.
“If you are good in the kitchen and can prepare dishes quickly, do your shopping half an hour before the supermarkets shut to grab a last-minute bargain, and create your menu from there. There are usually some considerable end-of-day markdowns on festive items.”
So what happens when the thought of cooking over the Christmas season sends you silly?
Stacey’s advice is to make the experience of cooking enjoyable, and to give yourself time to really understand the process.
“If you want to enjoy cooking and be stress-free – research. It can take years to develop your palette so give it time and be patient with yourself,” Stacey said.
“But the key is to understand what you are using and what to do with it – and have fun!
“Pour a glass of your favourite wine, put some music on and play with new ingredients, textures and flavours. And do it with friends so that it becomes social and not a chore, I guarantee you’ll have fun.”
See Stacey’s Christmas recipe below!
Christmas Chicken Roll with Mango, Cranberry and Pistachios
Ingredients
- 1 whole large chicken w/ skin on size 18
- 1 x Mango Diced
- 100g chopped cranberries
- Zest of 1 lemon
- 6 slices bread
- 3 TBS melted Butter
- 6 sprigs thyme
- 80 g pistachios chopped
- 2 cloves garlic
- 1 small onion diced and sauteed
- Salt & pepper to taste
Method
Make the stuffing first:
Pull Bread apart with hands, add sprigs of thyme (remove the sticks), zest of lemon, grated garlic, mango, onion, pistachios, cranberries, butter, salt & pepper.
Mix with hands until all ingredients are incorporated and refrigerate.
Cut wings off closest to the breast. Chop knuckles off drumsticks. (You can boil with water and onion and carrot peelings to make stock for your gravy.)
Gently pull the skin off in one whole piece and place on absorbent paper.
Remove the breast with a sharp knife. Follow along the breastbone and slowly along the ribcage…take your time. Do the same with the thigh and then remove the drumstick.
Put the drumstick in the stock pot.
Run your knife down the thigh bone and carefully scrape the meat away from the bone.
Lay your Chicken skin out in 1 piece, you will need to make small incisions so that it is flat.
Take a breast and butterfly-cut it out flat, then do it to the second breast and lay flat on skin. Sprinkle with salt.
Take the thigh and butterfly both out and place on top of the breast.
Grab your stuffing and make a log in the centre.
Wrap the meats around the stuffing and then the skin.
Roll on baking paper and then tightly in foil.
Cook on 120 for 55 mins. Take off the foil and baking Paper and turn the oven up to 200 degrees Celsius. Should take about 10 mins to go golden and crunchy.
Slice into perfect rounds and serve with your favourite sides…Bone-free Christmas Roast Chicken.
