We’re all aware that Christmas fever sets in well before December but with less than a month until Christmas day, the panic buying has already began. Mothers are beginning to store packets of twiglets and Cheeselets like they are going to go out of fashion and the discussion about who’s cooking Christmas dinner has begun.
To try and help out, we’ve been offering you simple recipes to create delicious dishes that you can serve up on Christmas day that look like a lot of effort has gone in to them when in reality it’s just a bit of fancy flavour work. Today’s recipe makes a great hot or cold starter and is perfect for vegetarians and meat eaters. You can mix and match your fillings – we’re going for mushroom and bacon but you can add whatever ingredients you like.
Ingredients: (serves four)
4 x Large Red Bell Peppers,
One packet of Cous Cous (choose a flavour to complement your fillings, we’re using mushroom!)
250g Halloumi cheese,
1 x Red Onion,
100ml vegetable stock (or one veg stock cube dissolved in hot water),
Pack of mushrooms,
1.) Pre-heat your oven to 200C/Gas 6/fan oven 180C.
2.) Chop the peppers in half from the stalk to the base of the pepper. Scoop out all of the seeds and lay the halves on a baking tray covered with tinfoil. Drizzle a tablespoon of olive oil over the peppers, season with salt and pepper and then bake for 20-25 minutes until they start to become tender.
3.) While the peppers are baking make your filling. Peel and slice the onions and chop the bacon up into bite sized pieces before frying. Slice the mushrooms up and add those last as they take the least time to cook. When the onions are soft, the bacon is cooked and the mushrooms are nice and brown, put the mixture to one side.
4.) Empty the contents of the cous cous into a bowl and cover with 100ml of vegetable stock. Cover with a tea-towel and leave to soak up the stock for five minutes. When the liquid is all absorbed, fluff the cous cous up with a fork and add the mushroom, onion and bacon mixture. Cut or tear the Halloumi into small pieces and add this to the mixture too.
5.)After the peppers have baked for 20-25 minutes, remove them from the oven and fill the pepper halves with the mixture. Return to the oven for a further 10-15 minutes until the cheese turns golden brown.
6.) Serve immediately with salad and garlic bread or leave to cool down, cover with cling film once cold and serve when ready.
These make brilliant healthy lunches too, so make a few extra and enjoy them at work.
If you don’t fancy cooking, or washing up on Christmas day, why not browse our Christmas restaurants? Just view Christmas restaurants in Nottingham, Christmas restaurants in Derby, Christmas restaurants in Leicester, Christmas restaurants in Leeds, Christmas restaurants in Sheffield, and Christmas restaurants in Northampton.