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We are so excited to share our Twistmas Spread with you!
Our recipe team has lovingly prepared a Twistmas spread full of family favourites. Our approach was simple; stress-free, fun recipes with just enough holiday indulgence!
Whether you're getting together on Christmas Eve, Christmas Day or Boxing Day we have everything you need for a full festive meal, available on the Marketplace! This means you can get the best quality ingredients delivered to your door, avoiding the shops altogether.
We have designed this menu with something for everyone; Ozzie Bush Herb Roast Chicken for those who love a classic, Festive Rost Cauliflower for our vegetarian friends at the table, sides aplenty including Honey Roasted Carrots, Cheesy Potato Bake plus a Black Forrest Brownie because it would be Christmas without a dessert. They can be found in the Marketplace under the Christmas tab!
If you have ordered yourself a dinner spread or any of the side dishes, you can follow the recipes below, plus the bonus tips and tricks from the team to make your life as easy and delicious as possible these holidays.
The Complete Twistmas Spread
Dishes:
- Honey Roasted Carrots
- Cheesy Potato Bake
- Gorgeous Lemon Greens
- Ozzie Bush Herb Roast Chicken
- Festive Roast Cauliflower
- Quinoa and Stone Fruit Salad
- Black Forrest Brownie
- Delegate a dish to each family member or dinner guest. Each dish has its own recipe card so no one can get confused!
- Clean/scrub all the vegetables when you receive your delivery.
- Cut any vegetables that are going to be cooked and store in an air-tight container.
- Have the Cheesy Potato Bake fully prepared up until baking. Refrigerate overnight.
- Marinate the chicken overnight.
- Cook the brownie for the Black Forest.
- Read all the individual recipe tips for any specific hints that can help make your festive season run as smoothly as possible!
Honey Roasted Carrots
Ingredients:
Tips:
- 2 bunches Dutch carrots
- 2 sachets of raw honey
- 1 tub feta cheese
From your pantry: oil, salt and pepper
Method:
- Preheat oven to 220ºC. Trim and scrub carrots. Toss with on a lined oven tray with honey, 1 tbsp oil, salt and pepper.
- Roast for 20-25 minutes until tender and cooked through.
- Arrange carrots on a serving plate. Crumble over feta cheese.
- Save the carrot tops and blend together with some lemon juice and olive oil to make a fresh salsa sauce to go on top.
- Coat carrots with spices from your pantry such as ground cumin/cumin seeds, ground coriander or sumac.
- For extra crunch finish the dish with a sprinkle of toasted seeds such as pepitas, sunflower seeds, nigella seeds or pine nuts.
- Blend feta to make whipped feta. Spread on the base of the serving dish and layer carrots on top. Follow the link for whipped feta recipe.
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Cheesy Potato Bake
Ingredients:
Tips:
- 1.2kg medium potatoes
- 1 red onion
- 250ml fresh cream
- 1 packet shredded cheddar cheese
- Preheat oven to 220ºC. Thinly slice potatoes and onion. Toss together in an oven dish with salt and pepper. Pour cream and 1 cup water (or milk) over potatoes and sprinkle with shredded cheese.
- Cover and bake for 40 minutes until potatoes are tender.
- Remove cover and bake for 10 minutes until cheese is golden and bubbly.
- Use a mandolin to thinly slice potatoes and onion.
- The potato bake tastes even better the next day; great motivator to prep the bake the day before serving!
- For added flavour bombs try adding a sprinkle of nutmeg or allspice to the bake, use liquid stock instead of water, or add some stock paste to the cream mixture.
- If preferred, roast the potatoes on a lined oven tray (toss with oil, salt and pepper, and roast until golden and tender). Blend the cream with feta and fresh herbs to make a sauce to serve on the side.
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Gorgeous Lemon Greens
Ingredients:
Tips:
- 2 bunches broccolini
- 1 lemon
- 80g walnuts
- Zest lemon (reserve zest for serving).
- Trim broccolini and halve lemon. Toss with olive oil, salt and pepper. Cook on the BBQ or griddle pan until tender (cook lemon cut-side down).
- Finish with lemon zest, juice and chopped walnuts.
- Add extras such as green beans, sugar snap peas, zucchini or courgettes to the BBQ.
- Use a food processor to pulse the walnuts into a fine crumb. Add a garlic clove, chilli flakes and the reserved lemon zest. Sprinkle over the cooked greens.
- BBQ, sauté or blanch the greens. Melt 2 tbsp butter in a frypan, stir in juice from 1/2 lemon (wedge remaining) and season with salt and pepper. Serve greens with lemon butter sauce.
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Ozzie Bush Herb Roast Chicken
Ingredients: (Serves 4 to 6):
Tips:
- 1 onion
- 2 garlic cloves
- 1 packet Ozzie herb mix
- 1 butterflied chicken
- 1/2 jar stock paste
From your pantry: plain flour (or flour of choice), oil, salt and pepper
Method:
- Preheat oven to 220ºC.
- Slice onion and place on the bottom of a lined oven tray. Combine, 2 crushed garlic cloves, Ozzie herb mix, oil, salt and pepper.
- Slash chicken to the bone and rub herb oil over to coat. Place on top of sliced onion. Roast in oven for 40-45 minutes until cooked through.
- After chicken is cooked, remove onion from tray and add to a frypan over medium heat. Stir in 1 tbsp flour and 1/2 jar stock paste until the onions are coated. Slowly pour in 1 1/2 cups water and whisk until combined. Increase heat to medium-high and simmer for 3-5 minutes until thickened. Pour in resting juices from the chicken. Season with pepper to taste.
- Carve chicken at the table and serve with gravy and side dishes of choice.
- The Ozzie herb mix from GH Produce is made up of parsley, rosemary, saltbush, mountain pepper, kunzea, pepper berry, lemon myrtle and native thyme. It is available to buy separately on the Marketplace.
- The chicken can be roasted or chuck it on the BBQ! If you choose the BBQ cook with the hood down. If roasting in the oven, place on the middle rack to prevent the herbs from burning.
- Any leftover chicken can be stored in the fridge. Shredded chicken can be tossed through pasta salad, used to fill sandwiches or wraps, added to rice paper rolls or sushi. Click the links for inspiration.
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Festive Roast Cauliflower
Ingredients:
Tips:
- 1 cauliflower
- 1 packet lupin crumb
- 1 packet flaked almonds
- 1 packet fresh herbs
- 1 tub capsicum & eggplant dip
From your pantry: olive oil, salt and pepper, ground or smoked paprika
Method:
- Preheat oven to 220ºC. Combine 1 tbsp paprika with 2 tbsp olive oil, salt and pepper.
- Trim and wedge cauliflower. Rub with spice mix and place on a lined oven tray. Sprinkle lupin crumb over the top. Roast for 30-35 minutes until cooked through.
- Toast the almonds in a dry frypan for 5 minutes until golden. Rinse and chop herbs. Set aside.
- Spread capsicum and eggplant dip on a serving plate. Place roast cauliflower on top and garnish with nuts and chopped herbs.
- Transform this dish into a creamy cauliflower bake. Chop cauliflower into florets. Toss in an oven dish with cream or plant-based milk. Sprinkle over lupin crumb and drizzle over olive oil and bake.
- Make cauliflower steaks! Cut the cauliflower into individual steaks and cook on the BBQ.
- If you have extra time available, roast the cauliflower whole. Cover with foil and roast for 20 minutes, remove foil and roast for a further 20-30 minutes until cauliflower is tender.
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Summer Quinoa & Stone Fruit Salad
Ingredients:
Tips:
- 200g mixed quinoa
- 2 stone fruit
- 1 avocado
- 2 Lebanese cucumbers
- 3 sachets dressing
- 1 packet pistachio/cranberry mix
- Place quinoa in a saucepan and cover with water. Bring to a boil and simmer for 12-15 minutes or until tender. Drain and rinse with cold water.
- Slice or dice stone fruits and avocado. Slice cucumbers.
- Toss quinoa, prepared ingredients and dressing together in a large serving bowl or plate. Season with salt and pepper to taste. Sprinkle with pistachio/cranberry mix.
- Add soft feta, grilled halloumi or plant-based cheese to this salad.
- Grill the stone fruit on the BBQ for a lovely charred flavour and extra sweetness.
- Switch the quinoa for pearl couscous or brown rice if preferred (you can serve the quinoa on the side of your main dish).
- Prep-ahead! The quinoa can be cooked a day or two prior to serving.
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Black Forest Brownie
Ingredients:
Tips:
- 1 baking mix
- 1 block dark chocolate
- 600ml whipping cream
- fresh cherries
From your pantry: 2 eggs, 1/2 cup coconut oil
Method:
- Pre-heat oven to 180ºC. Melt 1/2 cup coconut oil. Mix contents from baking mix, 1/3 cup water and 2 eggs. Combine well to ensure no lumps. Chop dark chocolate and stir 3/4 through (reserve 1/4 for topping).
- Transfer to a lined baking dish (roughly 20x25cm) and bake for around 30 minutes or until set. Allow to cool before assembling.
- Beat 2 cups whipping cream with an electric mixer or whisk until stiff peaks form. Remove pips from cherries.
- Roughly cut cooled brownie cake and layer into serving glasses or ramekins (it’s ok to be rustic). Layer with even amount of cream and cherries. Garnish with remaining chopped chocolate pieces.
- You can serve this dessert as a cake instead of in cups if preferred! Keep the brownie whole, top with whipped cream, fresh cherries and chocolate shavings.
- You can whip all the cream and use to taste. Any leftovers can be served with fresh fruit or used for cooking!
- This dish can be prepared ahead of time before your dinner or big event! Construct portions in jars so they are easy to transport!
- The brownies are delicious as recommended, or top with berries and ice cream.
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