Christmas feast

Christmas has been and gone. So I guess I should show you what was cooked on the big day. Seen here are:

Avocarrdo, Hommus, and Beetroot dip.

Roast chicken with roast potatoes.

Glazed baked ham.

Ingredents:Dips:

Avocardo:

1 Prefectly ripe Avocarrdo.

2 cloves of garlic.

3 table spoons of sour cream.

Zest and juce of 1 lemmon.

Pinch of salt & pepper.

Method:

In a food processor, combine all ingredence.

Hommus:

1 440g tin of organic chick peas. Drained.

4 cloves of garlic.

1&1/2 tea spoons of ground cummin seeds.

Juce of 1 lemmon.

Salt & pepper.

Method:

Combine all ingredence in a food processor.

Beetroot:

300g of roasted peeled beetroots. (You can use tinned if you want.)

1&1/2 tea spoons of ground cummin seeds.

1 tea spoon of salt flakes.

1 tea spoon of cracked pepper.

3 table spoons of sour cream.

Method:

Combine all ingredence in a food processor.

Ingredence: Chicken:

1 free range size 16 (1.6kg) chicken.

1/2 lemmon.

2 spriggs of sage.

Handful of flat leaf parsley.

5 cloves of garlic.

2 stalks of spring onion.

1 fresh red chilli.

Salt & pepper.

Olive oil.

Method:

Stuff the chook with the lemmon, sage, parsley, garlic, spring onion, and chilli. Rub the skin with olive oil. Tie up the cavity and legs. Crack some pepper over the skin along with a sprinkleing of salt flakes. Roast in a kettle BBQ with a water filled drip tray for 2&1/2 hours. Rest for 7 minutes befor carving.

Glazed baked ham:

Ingredence:

1 leg of cured ham.

Cloves

Zest and juice of an orange.

1/2 a cup of white wine.

1/4 of a cup of brown sugar.

Method:

Remove skin from the ham. Score the fat in a diamond pattern, insert a clove into the middle of each diamond. Roast in a slow oven at 130c for 3 hours. Mean while, create a glaze from the oringe, wine, and sugar. Now for the next 1&1/2 hours, open the oven and baste the ham with the glaze every 15 minutes. Rest for 20 minutes before carving.