Recipe: Make A Christmas Wreath Salad - West Pack Lifestyle Blog
Impress your guests this Christmas with this easy, pretty as a picture salad. It resembles all the joys of Christmas with it’s wreath shape, and when assembling it even feels as though you are adorning the lettuce with wonderful tasty Christmas jewels.
 
Intrepid Chef and food blogger, Deirdre Gullan of DKOS Unique Culinary Experiences, shows us how to make one for your Christmas Day Family Feast:
 

Ingredients

• 160g baby lettuce leaves
• 30g wild rocket
• 4 peaches – grilled and cut into quarters
• 3 tbsp. honey
• 8 Parma ham slices
• 14 Parmesan shavings – use a carrot peeler
• 1 ripe avocado – thinly sliced ( squeeze some lemon on to prevent from browning)
• 2 tbsp. pomegranate rubies

 

Dressing (make in a bottle)

 • 3 parts olive oil
• 1 part red wine vinegar
• 2 tsps. wholegrain mustard
• 1tsp honey
• Salt and pepper to taste

 

Recipe

• Preheat a griddle pan until smoking hot
• Cut the peaches in half and remove the stones
• Brush with honey
• Place peach halves on griddle and cook for about 3 minutes – watch carefully so that they don’t burn. You are looking for griddle marks on the peaches
• Add all the dressing ingredients together and shake well

 

How to Assemble 

• Place the lettuce and wild rocket on a large board or plate in a ring/wreath shape leaving a hole in the centre.
• Place the grilled peaches on top of the lettuce leaves.
• Place the Parma ham casually in between the peaches.
• Add the Parmesan shavings.
• Add the avocado slices.
• Sprinkle with pomegranate rubies.
• Dress the salad very lightly with the vinaigrette just before serving.
• Pour the rest of the vinaigrette into a small bowl and place in the centre with a spoon.
 

With thanks to Deirdre Gullan of DKOS Unique Culinary Experiences.

 

Deirdre Gullan DKOS Unique Culinary Experiences

 

 

 

Gammon – Easy Peasy!

Cooking a gammon is quite a mission, and at this time of the year nobody wants to spend too much time in the kitchen. So here is our cheat version from Deirdre, owner of D.KOS Unique Culinary Experiences!

It’s very delicious and takes no time
At all.

Go and buy a ready cooked and smoked gammon for any good German butcher, Seaman’s has nice ones. Then cut the skin/rind off the top and discard , leaving the layer of fat behind. Take a sharp knife and score the fat – this is achieved by make crisscrossing lines through the fat but not into the meat. It will look like a diamond shape in the end.

Make a mixture of golden syrup and wholegrain mustard and baste the gammon fat, then place under the grill for 8-10 minutes. Be careful not to burn it so watch it all the time.

Once the fat is a bit golden then take
It out and baste it again liberally.

Carve and enjoy!

Bamboo Boat Starters

First make a pea and mint purée – this is done by combining frozen peas that are thawed and a good handful of mint, season well with salt and pepper and blitz to make a purée.
 
No one wants to spend a massive amount of time in the kitchen, so Deidre, owner of D.KOS Unique Culinary Experiences went out and bought ready made falafel and a jar of marinated cherry tomatoes 🤫
 
To assemble put a teaspoon of the purée on the  bamboo boat from West Pack Lifestyle, top with the falafel and a marinated cherry tomato.
 
Use a skewer to hold in place and sprinkle with micro herbs. Easy and yum! 

With thanks to Deirdre Gullan of DKOS Unique Culinary Experiences.