Miranda Kerr's Christmas recipes

December 21, 2012, 4:57 pmYahoo!7

Christmas cooking tips from Miranda Kerr’s chef Kate McAloon.

Miranda Kerr s Christmas recipes
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Chef-to-the-stars Kate McAloon shares her healthy recipe secrets


If you want to know what celebrities eat at Christmas time it’s best to go straight to the source. So we did. We asked celebrity chef Kate McAloon, who regularly cooks up a storm for Hollywood’s A-list, including Australia’s own Miranda Kerr.

So what’s on the menu at the Kerr’s this Christmas?

“Miranda loves slow-roasted chicken with garlic, coconut oil, onion, lemon, and a little turmeric — served with roasted vegetables. It's probably hers and Flynn's favorite dish,” McAloon tells us.

Alongside this, the celeb chef will serve homemade gravy made with Vegemite and Promite (yes, really! recipe below).

Plus roasted sweet potatoes, capsicum and candied almonds. And for dessert? A traditional pudding or bread and butter custard.

As for her pick of festive fare, US-born McAloon can’t go past a family favourite: roasted turkey.

“To get the skin really crispy, the trick is to rub [the skin] with butter. Or I use coconut oil or olive oil. Then season well with sea salt, pepper and a little dried thyme. I cook it first at least 225 degrees for 20 minutes and then cover loosely with baking paper and reduce the heat to 180 and continue roasting,” she tells us.

For more of McAloon’s tasty (and healthy) Christmas cooking tips, see below:

Roasted Turkey Breast with Chia Seeds and Herbs

“This is the perfect Christmas dish when you don’t want to cook a whole turkey. The chia seeds and herbs create a nutritious crust,” she notes.

Line an oven tray with baking paper. Preheat oven to 180C. In a small bowl mix 2 tbsp chia seeds, 1 tbsp finely chopped parsley, ¼ tsp dried or fresh thyme.

Place 1 large turkey breast (skin on) in a roasting pan, rub with olive oil, then generously sprinkle both sides with salt and pepper.

Place breast skin side up, evenly sprinkle the chia mixture on top and bake for 45 – 55 minutes or until the juice runs clear. Let stand before slicing and serving. Use fresh thyme sprigs for serving. Serves 4.


Cranberry, Orange & Chia Relish

“This relish is delicious, great served with roast meats and perfect in sandwiches the next day. Adding chia seeds helps to boost the nutrition and thicken the relish. This relish also makes a lovely gift for your hosts if you are travelling for the holiday,” McAloon says.

Place ¾ cup orange juice, ½ tsp orange zest, 2 cups fresh or frozen cranberries, ¼ cup honey in a medium sauce pan on medium heat. Bring to boil, then reduce heat to medium and simmer. Stir often until the mixture has thickened and reduced by half.

Remove from heat, stir in 2 tbsp chia seeds and 2 tbsp chia oil (optional). Let rest for 5 minutes, and then stir again. Chill until ready to serve.

Keeps refrigerated for 4 – 5 days. Makes 2 cups.

Kerr Family Vegemite gravy

Promite
Vegemite
Coconut oil or gluten-free flour
Roasted garlic cloves
Himalayan sea salt, to taste
Water

Juices from the roasting pan

Remove the cooked turkey (or chicken) from the pan. On medium to low heat, heat the roasting pan on the stove and add the flour to thicken the gravy to a creamy consistency. Allow the mixture to brown slightly while stirring well.

Add the roasted garlic cloves, then mix through the salt, a squeeze of Promite and Vegemite, and blend together. Add a little water while stirring consistently.

Finally, remove from the heat and serve with the cooked meat and vegetables.

Kate McAloon’s top five essentials for healthy Christmas cooking

Coconut oil
Sea salt
Agave syrup
Fresh herbs

Champagne (organic sparkling)

Recipes courtesy of The Chia Company and Chef Kate McAloon

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