GREEK. FEASTING
ANNA POLYVIOU
“Our family normally has a WHOLE LAMB on the spit. This souvla is just as delicious, but is much simpler and less time-consuming.”
— FOLLOW ME: @annapolyviou
MIDDLE. EASTERN
MICHAEL RANTISSI
“This salmon pastrami is an interpretation of a dish my mother would make. It’s a bit different to most SEAFOOD dishes served at Christmas.” — FOLLOW ME: @michaelrantissi
MICHAEL’S CHRISTMAS
BRUSSELS SPROUTS, POMEGRANATE & FETA SALAD
SERVES 8 AS A SIDE DISH
½ cup (100g) Danish feta
2 tbs milk
1kg brussels sprouts, trimmed, halved
1½ tbs extra virgin olive oil, plus extra to drizzle
100ml pomegranate molasses
⅓ cup coarsely chopped flat-leaf parsley
¼ cup mint leaves
⅓ cup (60g) shelled pistachios, coarsely chopped
½ pomegranate, seeds removed and reserved
Place feta and milk in a food processor and whiz until smooth. Transfer to a small bowl and chill until ready to use.
Bring a large saucepan of water to the boil with a pinch of salt. Blanch the brussels sprouts for 30 seconds. Drain and refresh in iced water. Drain well.
Heat oil in a large frypan over medium-high heat. Add brussels sprouts and cook for 5-6 minutes, turning as little as possible, to get a chargrilled effect. Add molasses and cook, stirring occasionally, for 3-5 minutes until sprouts are caramelised.
Transfer sprouts to a serving dish. Add herbs and season with salt flakes. Toss to combine. Scatter over pistachios and pomegranate seeds,
