Thursday December 17th

We all know how stressful it is to be the head honcho in charge of preparing and cooking the big Christmas Day blowout. Traditional turkey, ham, sprouts and roasties are great but there are plenty of tasty alternatives available to fire up the tastebuds and they may well be easier to get out on the plates!

We asked former Woking Food & Drink festival headliner, chef and author Sabrina Ghayour to rustle up her two favourite recipes for a tastily festive Woking Christmas. These delectable delights are definitely different and won’t break the bank this year. Of course, you don’t have to wait until Christmas Day to make them!

 

Yogurt & spice roasted salmon

If you’re tired of the same old turkey, oven-roasted salmon is a popular alternative and this recipe will provide a welcome break from the Christmas classics. Cooking salmon in the oven is easy, quick and the results are always impressive. Sabrina recommends her tried-and-tested method of cooking salmon bites at a high temperature which leaves them perfectly charred on the outside with soft, flaky meat on the inside. The leftovers also make a great addition for a Boxing Day sandwich the next day!

Serves 4

-500g skinless salmon fillet, cut into 4cm cubes

For the marinade

-4 tablespoons Greek yogurt

-1 tablespoon garlic granules

-1 heaped tablespoon rose harissa

-1 teaspoon ground turmeric

-1 teaspoon paprika

-finely grated zest of 1 unwaxed lime and a good squeeze of juice

-1 teaspoon olive oil

-Generous amount of Maldon sea salt flakes and freshly ground black pepper

 

To serve

-Tortilla wraps

-Sliced tomatoes

-Finely sliced onion

-Coriander leaves

-Greek yogurt

-Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper.

-Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade.

-Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. Remove from the oven and serve immediately with tortilla wraps, tomatoes, finely sliced onion, coriander leaves and Greek yogurt.

-Pear, chickpea & green leaf salad with maple harissa dressing

-Fresh salads can be hard to come by at this time of year but using fresh fruit gives salads a delightful twist. The intense sweetness of the pears means they can stand up to much bolder flavours like blue cheese, chilli and spice. The maple syrup and harissa works together to make a delectable dressing for the ingredients and will make sure this dish is a welcome addition to your dinner table.

Serves 4 – 6

 

For the salad

-50g rocket leaves

-50g watercress

-2 pears, halved, cored and thinly sliced

-400g can chickpeas, drained and rinsed

-Handful of sunflower seeds, to garnish

-For the dressing

-1 generous tablespoon maple syrup

-1 tablespoon olive oil

-Juice of ½ lemon

-1 teaspoon rose harissa

-Generous amount of Maldon sea salt flakes and freshly ground black pepper

-Arrange the salad leaves, pear slices and chickpeas in a large shallow bowl or on a platter. Mix all the dressing ingredients together in a jug or small bowl, then pour over the salad. Sprinkle with the sunflower seeds to garnish and serve immediately.

 

To find more of Sabrina’s mouth-watering recipes, check out Simply: Easy Everyday Dishes by Sabrina Ghayour, published by Mitchell Beazley, £26, www.octopusbooks.co.uk.

Share your cooking ideas with us by tagging #WeAreWoking.

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