The Decadent Christmas Recipes Perfect for a Party of Two - JONES - The home of fashion, culture and style. (2024)

Freshen up your champagne co*cktail

INGREDIENTS

Grown Spirits Garden Grown Gin, to taste
Chilled champagne, to taste

Cucumber granita
½ cup caster sugar
3 Lebanese cucumbers, halved, seeds removed
¼ cup mint
Juice of ½ lemon
2 tbsp Grown Spirits Garden Grown Gin

METHOD

1. To make the cucumber granita, bring sugar and 1/3 cup water to the boil in a saucepan over high heat, stirring to dissolve sugar. Boil for 1 minute, then refrigerate until chilled. Spread cucumber on a tray and freeze for 2-3 hours or until semi-frozen. Combine in a blender with mint, lemon and gin and blend until smooth. With the motor running, add sugar syrup a little at a time to taste, then freeze until firm (2-3 hours).Scrape with a fork into ice crystals just before serving.

2. To serve, add a nip of gin into chilled champagne coupes and add a scoop of cucumber granita, top up with chilled champagne and serve.

Create a grazing platter to remember

INGREDIENTS

100g Prosciutto Parma 15-Month
100g Jamón Serrano Reserva 18-Month
David Jones Italian Olive Selection, to serve
Pyengana Mature Cheddar, Guilloteau Fromager d’Affinois and Cropwell Bishop Blue Stilton, to serve
Crackers, to serve

Pickled peaches
1½ cups dry white wine
1½ cups white wine vinegar
½ cup caster sugar
2 golden shallots, thinly sliced
2 thyme sprigs
2 peaches, cut into wedges

Olive twists
½ sheet defrosted Carême Puff Pastry
½ cup David Jones Kalamata Olives, finely chopped
1/3 cup finely grated parmesan
1 tbsp thyme sprigs
Finely grated rind of ½ lemon
1 small garlic clove, finely grated
½ lightly beaten egg

METHOD

1. To make the pickled peaches, stir wine, vinegar, sugar, shallots, thyme and 1 tsp sea salt in a saucepan over medium-high heat until sugar dissolves. Bring to the boil, reduce heat to medium, add peaches and simmer for 1-2 minutes. Remove from heat, transfer to a sterile jar, seal and cool to room temperature. Refrigerate for at least 1 week or until required.

2. To make the olive twists, preheat oven to 200°C. Roll out pastry on a lightly floured surface to 2mm thick. Combine olives, parmesan, thyme, lemon rind and garlic in a bowl. Lightly brush the pastry with egg, then scatter olive mixture over half the pastry. Fold remaining half over to cover, pressing gently with a rolling pin and trim edges. Cut into 1.5 cm strips, then place on a baking tray lined with baking paper, leaving about 3cm between each. Twist each strip two or three times, refrigerate to rest for 30 minutes, then bake for 12-15 minutes or until crisp and golden brown. Cool completely and store in an airtight container for 2 days.

3. Serve charcuterie and cheeses with pickled peaches, olive twists and crackers of your choice.

Don’t lose sight of the main with this showstopping salmon tian

INGREDIENTS

200g crème fraîche
1 tbsp Hartshorn Distillery Sheep Whey Vodka
Juice of ¼ lemon, plus 2 tsp finely grated lemon rind
2 tbsp finely chopped chives, plus extra to serve
2 tbsp finely chopped mixed soft herbs, such as dill, tarragon and chervil
6 slices Huon Premium Tasmanian Cold Smoked Salmon
4 slices sourdough bread
David Jones Italian Extra Virgin Olive Oil, for drizzling
1 garlic clove, halved, for rubbing
Salmon pearls and lemon wedges, to serve

Herb salad
½ cup mixed soft herbs, such as chive batons, dill sprigs, tarragon leaves and chervil sprigs
2 tbsp David Jones Italian Extra Virgin Olive Oil
1 tbsp lemon juice

METHOD

1. Whisk crème fraîche, vodka, and lemon juice and rind in a bowl until thick, season to taste and fold in herbs.

2. Lightly oil the ring of a 10cm-diameter spring-form cake tin and place on a plate lined with baking paper. Trim a smoked salmon slice to fit snugly in the ring and place inside. Spread a thin layer of crème fraîche mixture over and repeat, until you have 6 layers of salmon. Cover and refrigerate overnight.

3. Just before serving, preheat a char-grill to medium-high heat. Drizzle both sides of bread slices with a little David Jones Italian Extra Virgin Olive Oil and season to taste. Char-grill until lightly charred on each side then rub with the cut side of the garlic.

4. To make the herb salad, toss ingredients lightly together to combine. Transfer the salmon tian to a small serving plate and remove the ring. Top with herb salad, season to taste, spoon salmon pearls around and drizzle with a little extra David Jones Italian Extra Virgin Olive Oil. Serve with grilled sourdough and lemon wedges.

Let the succulent flavours of David Jones Herb Crusted Lamb Rack sing

INGREDIENTS

1 David Jones Herb Crusted Lamb Rack
David Jones Italian Extra Virgin Olive Oil, to serve
Mint leaves and parsley leaves, to serve
Lemon wedges, to serve

Minty salsa verde
¾ cup firmly packed mint leaves
⅓ cup flat-leaf parsley
½ cup David Jones Italian Extra Virgin Olive Oil
Finely grated rind and juice of ½ lemon
2 tsp red wine vinegar
1 tsp drained capers
1 tsp Dijon mustard
2 anchovies
1 small garlic clove

METHOD

1. To make the minty salsa verde, process ingredients in a food processor or blender until smooth, season to taste and refrigerate until required. You can make the minty salsa verde up to 3 days ahead.

2. Preheat oven to 180°C. Remove David Jones herb Crusted Lamb Rack from packet, place on a baking tray lined with baking paper and bring to room temperature for 30 minutes. Drizzle with David Jones Italian Extra Virgin Olive Oil and roast for 30 minutes for medium-rare, remove from oven, cover loosely with foil and rest for 15 minutes.

3. Transfer lamb to a serving platter, drizzle with a little David Jones Italian Extra Virgin Olive Oil and scatter with mint and parsley. Serve with lemon wedges and minty salsa verde.

An easy way to dress up your potatoes this festive season

INGREDIENTS

1 packet David Jones Kipfler Potatoes
2½ tbsp David Jones Italian Extra Virgin Olive Oil
1 head of garlic, separated into individual cloves
½ small lemon, thinly sliced
Rosemary sprigs and thyme sprigs, to serve

METHOD

1. Preheat oven to 200°C. Combine David Jones Kipfler Potatoes in a saucepan with enough cold salted water to cover generously. Bring to the boil and cook for 15-20 minutes or until just tender. Drain well, then spread on a baking tray lined with baking paper.

2. Crush potatoes with the back of a large wooden spoon until the skins split, then drizzle with David Jones Italian Extra Virgin Olive Oil, season to taste and toss to coat evenly in oil. Roast for 10-15 minutes until beginning to colour, then add garlic and lemon, toss again to combine. 10-15 minutes until potatoes are golden brown. Serve hot, scattered with rosemary and thyme.

Show off with this exquisite medley of greens

INGREDIENTS

1 bunch asparagus, ends trimmed
150g sugar snap peas, trimmed
1 small baby cos lettuce, cut into thin wedges
¼ cup mint leaves
1 golden shallot, thinly sliced
2½ tbsp David Jones Italian Extra Virgin Olive Oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
Squeeze of lemon juice, to taste
2 tbsp David Jones Dry Roasted Australian Almonds, coarsely chopped, to serve

METHOD

1. Blanch asparagus and snap peas in a saucepan of boiling salted water for 1 minute or until bright green and just tender, drain and refresh under cold running water. Drain well and combine in a bowl with cos lettuce, mint and shallot.

2. Whisk David Jones Italian Extra Virgin Olive Oil in a small bowl with vinegar, mustard and lemon juice, season to taste and drizzle over salad mixture. Toss lightly to combine and serve scattered with David Jones Roasted Almonds.

For the sweetest finish, serve up a David Jones Chocolate Sponge Pudding

INGREDIENTS

1 David Jones Chocolate Sponge Pudding
Summer fruit, such as cherries, raspberries or plums, to serve

Spiked crème fraîche
200g crème fraîche
2 tbsp brandy
1 tbsp brown sugar
½ tsp vanilla bean paste
Pinch of David Jones Ground Cinnamon and David Jones Ground Cloves

METHOD

1. To make the spiked crème fraîche, whisk ingredients in a bowl until soft peaks form, refrigerate until required.

2. Cook David Jones Chocolate Sponge Pudding according to packet directions, then turn onto a serving plate. Serve with a dollop of spiked crème fraîche and summer fruits scattered with chocolate curls.

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