Check out these budget-friendly recipes perfect for the menu this Christmas. A handy tip to save but also impress is picking a key ingredient to tie across your whole menu. We’ve used oranges, but this can easily be swapped to other fruits or citrus! There is something for everyone and it will be sure to leave everyone smiling too.

Roasted Orange Maple Chicken

If you’re looking for a delicious way to cook your chicken this Christmas, look no further. This roasted orange maple chicken recipe will have mouths watering all around the table.

Ingredients:

1 x 2.5kg extra large chicken

2 oranges

1 tbsp extra virgin olive oil

1/2 tbsp salt

Glaze:

3 oranges, juice

3 orange, zest

3 tbsp balsamic vinegar

3 tbsp brown sugar

1 cinnamon stick

2 star anise

6 whole cloves

Method:

1.    Remove chicken from fridge 1 hour prior to cooking to bring to room temperature. Preheat oven to 190°C.

2.    For the glaze, combine orange zest, orange juice, vinegar, sugar, and spices in a small saucepan over low heat. Cook, stirring, for 2-3 mins or until sugar dissolves. Increase heat to medium and bring to a simmer. Simmer for 10 mins or until the glaze reduces and thickens slightly.

3.    Place chicken on a rack in a large roasting pan. Place two halves of oranges into the chicken cavity. Pour extra virgin olive oil over chicken and season with salt. Tie legs together with kitchen string. Brush chicken with glaze. Pour 1 1/2 cups (375ml) water into roasting pan. Roast for 1 hour 20 mins, brushing chicken with more glaze 3 times during cooking and covering with foil if necessary to prevent overbrowning, until chicken is cooked through and juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer the chicken to a plate and cover with foil. Set aside for 20 mins to rest.

4.    Carve rested chicken before transferring onto a platter to serve. Mix resting juices with the remaining glaze for the most delectable no-fuss sauce.

Cucumber Orange Salad with Chili Maple Cashews

Ingredients:
2 cucumber, cut into 1/4cm thick half-moons

50g red radishes, thinly sliced

1 orange, peeled, cut into thin half-moons

20g coriander, leaves picked with some of their stalks

Dressing:

2-3 tbsp orange zest

1 orange, juice (⅓ cup)

2 tbsp vinegar (white wine/apple cidar/ rice vinegar/champagne vinegar)

2 tsp honey

1 tbsp dijon mustard

⅓ cup extra virgin olive oil

2 tbsp shallot, finely diced

½ tsp sea salt

¼ tsp black pepper, freshly cracked

Chili Maple Cashews:

90g raw cashews

½ tsp chili flakes

1 ¼ tbsp maple syrup/golden syrup

2 tsp lime zest

1 ½ tsp lime juice

1 ½ tsp extra virgin olive oil

Method:

5.    For the chili maple cashews, place all ingredients in a pan over medium-high heat and cook, stirring often, for about 8 minutes, or until cashews are sticky and well coated.

6.    Transfer to a tray lined with baking paper and set aside to cool. Break apart into bite sized pieces.

7.    For the salad, put cucumber, radish, orange and coriander into a large bowl. In a small separate bowl, combine all dressing ingredients. Whisk well and pour over salad ingredients.

8.    Transfer to a large serving platter and top with half of the cashews, reserving the rest for dessert.

Orange Caramel Pavlova

Ingredients:

4 large egg whites

220g (1 cup) caster sugar

3/4 tsp cornflour

1 tbsp white vinegar

200ml thickened cream

½ tbsp vanilla paste

2 oranges

Orange Caramel:

⅔ cups caster sugar

¼ cup water

½ cup orange juice

½ cup thickened cream

50g unsalted butter

1 tsp sea salt

Method:

9.    Preheat the oven to 120°C. Line a baking tray with non-stick baking paper.

10. In a stand mixer, whisk egg whites until thickened and bubbles start to appear. Slowly pour in the sugar in thirds, until it’s a glossy meringue. Whisk in the cornflour and vinegar.

11. Dollop meringue mixture onto lined tray and using an upward motion shape the sides of the meringue with a spatula.

12. Reduce oven to 100C and bake for 2 hrs. Turn off the oven and leave them inside to cool completely. Store in an airtight container until needed.

13. To make the orange caramel, combine ⅔ cups sugar and ¼ cup water into a small pan and leave over a low heat until the sugar has dissolved. Increase the heat and boil without stirring until it’s a rich amber colour, occasionally brushing down the sides of the pot with a wet pastry brush. Take the pan off the heat to let it cool.

14. Carefully pour orange juice into the caramel, and once incorporated add in the cream, butter and salt. Set aside to cool. Can be made a day ahead.

15. To segment the orange, thinly top and tail each orange, then slice away all the skin and pith. Slice either side of the membrane to remove each orange segment neatly. Place in a dish, cover and set aside.

16. For the whipped cream, combine thickened cream and vanilla paste in a bowl and whisk until firm peaks form.

17. Before serving, spoon whipped cream over the surface of meringue. Top with segmented oranges followed by a generous drizzle of orange caramel, and chili maple cashews reserved from salad.

Drop into Bankstown Central for all your Christmas needs, including everything you need to bring these delicious recipes to life.

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