< STUFFED CHICKEN >

 ☆Ingredients (Serves4)☆
  Chicken (Whole)..................1
  Salt......................1 teaspoon
  Black pepper........1 teaspoon
~Filling~
  Bread Crumbs..............2 cups
  Egg.........................................1
  Onion.................................1/2
  Garlic.........................2 cloves
  Olive oil..............1 tablespoon
  Italian herbs....1/2 tablespoon
  Salt...................1/2 teaspoons
  Black pepper....1/2 teaspoons



 ☆Preparation☆

  １...........Defrost chicken (if frozen), warm to room temperature.
   Clean well,Sprinkle salt and black pepper.

  ２...........Preheat oven to 180°C, fan-forced.

  ３...........Mix chopped onion and garlic,beaten egg, olive oil, salt and pepper,
  italian herb, bread crumbs in a large bowl,combine well.
   Stuff up a chicken with the mixture.

  ４...........Pour 1cup water inro roast pan and place upside-down chicken,
   roast in oven for 50 minutes, turn over the chicken,
   roast for 30 minutes.

  ５............Roast the chicken another 40 minutes in 220°C oven,till well golden,
   juices run clear , when a skewer is inserted.

  ６...........To meke gravy source,put juices into small pan, add white wine , beef cube,
  flour, chopped garlic,salt and pepper,boil until smooth.

  7..........Serve with gravy source.(or BBQ source
   or sweet sour source, anyting you like.)

< ROAST CHICKEN >

 ☆Ingredients (Serves4)☆
  Chicken (Whole)................1
  Carrots........................2
  Onions.........................2
  Potatoes.......................4
  Garlic.........................2
  Olive oil..................100ml
  White wine ................100ml
  Water................about 800ml
  Italian herbs......1 tablespoons
  Salt.................2 teaspoons
  Black pepper.........2 teaspoons



 ☆Preparation☆

  １.....Defrost chicken (if frozen), warm to room temperature.

  ２.....Preheat oven to 180°C, fan-forced.

  ３.....Peel and halve potatoes, cut a scar approx. 5 mm depth, 2-3 cm
      long. Peel and halve carrots and onions.
      Peel and halve garlic lengthwise, remove bud.

  ４.....Sprinkle salt, black pepper and Italian herbs over chicken,
      rub into skin. Place chicken and vegetables in baking pan,
      pour olive oil over them; sprinkle salt, black pepper
      and Italian herbs over vegetables; pour wine and water
      into the pan, gently, and from an edge.

  ５.....Put baking pan into oven.

  ６.....Occasionaly spoon juices over chicken/vegetables to prevent
      drying/burning. Add water if necessary.

  ７.....Cook for approx. 2 hours (depending on chicken size and oven type)
until juices run clear when a skewer is inserted.
      Let stand for 15 minutes before carving.

< CHRISTMAS PUDDING >

 ☆Ingredients (1-litre pudding basin)☆
 Pudding
  Plain flour................1 cup
  White breadcrumbs.....1,1/2 cup
  Eggs...........................2
  Milk.....................1/4 cup
  Butter....................100 gm
  Cocoa Powder.......3 tablespoons
  Dried fruits..............300 gm
  Favorite nuts............1/2 cup
  Brandy.............1 tablespoons
  Icing suger......1 tablespoons
  Drained Cherry.................6
  Holly leaves...................2

 Custard
  Egg yolk.......................2
  Sugar..............3 tablespoons
  Vanilla essence....1/2 teaspoons
  Plain flour........1 tablespoons
  Milk.......................1 cup
  Butter.............1 tablespoons


 ☆Preparation☆

  １.....Grease a 1-litre pudding basin.

  ２.....Combine dried fruit,butter,sugar,2 tablespoons water
in a large saucepan.Bring to boil,stir to melt butter.

  ３.....Transfer to a large bowl,cool down, stirring occasionally.

  ４.....Add flour,breadcrumbs,beaten eggs,milk,nuts,brandy to 3,
stir to combine.Spoon the mixture into the basin,cover with
non-stick baking paper and foil.

  ５.....Put 4 into steamer,cook 2 hours,until skewer is crean when
it is inserted.

  ６.....Prepare custard.Whisk egg yolk and sugar in bowl,add vanilla
essence and flour,stir to conbine.

  ７.....Heat milk,pour into 6,whisk to combine.

  ８.....Transfer to sauce pan,add butter,Bring to boil,stir to melt
butter,stir till turn creamy,transfer to bowl,whisk to smooth.

  ９.....Take out pudding from steamer,invert onto serving plate,
dust with icing sugar,decorate with Drained Cherry and
Holly leaves,serve with custard.

< CHRISTMAS COOKIES >

 ☆Ingredients☆
 Cookies    (makes approx. 25)
 Plain flour...................360ml
 Caster sugar...................90ml
 Butter........................200gm

 Icing
 Icing sugar...................360ml
 Hot water.............2 tablespoons
 Food coloring .......several colors
 multicolor dragees....2 tablespoons



 ☆Preparation☆

  １.....Place flour, caster sugar, and chopped butter into food processor.
      Process in bursts, until mixture forms moist clumps.
      Turn out onto plastic wrap, and gather dough into a ball.
      Wrap dough neatly, put in refrigerator at least 30 minutes.

  ２.....Line 2 baking trays with non-stick baking paper.

  ３.....Preheat oven to 180°C, fan-forced.

  ４.....Remove dough from refrigerator, sprinkle a little flour
      on a cooking board,roll out dough until approx. 7 mm thick.
      Cut out shapes using about a cookie cutter or a knife.

  ５.....Place onto trays, bake for about 20 minutes, untl golden brown
      underneath (cooking time may vary).

  ６.....Remove tray from oven, allow to cool.
      (Note: cookies are very fragile until fully cooled.)

  ７.....Sift pure icing sugar into bowl, add 2 tblsp hot water and stir
      until smooth. Stir in food coloring. Spoon 1/3 into piping bag.

  ８.....Spread icing, pipe a pattern, and place dragees randomly
      on top of each cookie. Let stand until stiff.
 

STUFFED CHICKEN ・ ROAST CHICKEN ・ CHIRISTMAS PUDDING
CHIRISTMAS COOKIES

Life in Melbourne by Mihoko Nakahara is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License.