Christmas Superfoods

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Chris Jarmer's Christmas Super foods Menu
(low-fat & gluten free)
All super foods purchased at Westfield Tea Tree Plaza at the following stores:
*Tropicana Fruit & Veg at Westfield Tea Tree Plaza Phone: (08) 8263 0588
*Australia Fare Butcher Phone: (08) 8396 6366
For more great super food stores go to Westfield Tea Tree Plaza SA
http://westfield.com.au/teatreeplaza
976 North East Rd Modbury SA 5092
Phone (08) 8264 4011

Entrée
Atlantic Salmon Carpaccio with shaved fennel

Atlantic salmon 1kg
Continental parsley fine chopped 1 tablespoon
Chives fine chopped 1 tablespoon
Fresh red chilli fine chopped 1
Garlic fine grated ½ teaspoon
Red onion fine chopped 1/2
Capers fine chopped 1 tablespoon
Extra virgi olive oil 150ml
Balsamic vinegar 80ml
Sea salt flakes

Shaved fennel 1 small
Method
Drizzle a little virgin olive oil on a platter, slice the salmon into even thin strips and place onto platter, season with a little sea salt
In a bowl add the red onion, capers, fresh chilli, garlic herbs, lemon, lime juice, balsamic vinegar & virgin olive oil
Dress the salmon well then sprinkle the shaved fennel on top

Main course
Turkey breast fillet filled with oat & nut stuffing served with roasted tomatoes, broccoli & soybeans
Turkey breast fillet ½ large breast
Oats 2 cups
Walnuts chopped 1 tablespoon
Almonds chopped 1 tablespoon
Macadamia nuts chopped 1 tablespoon
Spinach blanched, refreshed & chopped 1 bunch
Eggs 2
Sage fine chopped 1 tablespoon
Marjoram fine chopped 1 tablespoon
Dry cranberries ¼ cup
Soybeans 500g
Cherry Vine tomatoes 12

Broccoli cut into small portions 18 pieces
Garlic fine chopped 1 teaspoon
Flaked almond pan roasted 1 tablespoon
Remove the skin from your turkey breast & cut into thin steaks, beat out between plastic sheets until even & thin
Place the rolled oats, chopped spinach, herbs, cranberries, garlic & eggs in a bowl mix well
Place a sheet of foil down on a board, the glad plastic sheet, put beaten out turkey on top
Place some stuffing in the centre then carefully roll up tight like a Christmas bonbon
Place in a pot of simmering water for 15-20 minutes
Blanch broccoli in boiling water & top with pan roasted almond & extra virgin olive oil
Sautee the broad beans in olive oil & garlic until hot, place on the bottom of a main course plate or platter
Place the slice of stuffed turkey breast on top
Drizzle cherry, cranberry glaze on top & around

Dessert
Fresh berry Christmas delight with yoghurt & a cherry
Blue berries 2 punnets
Raspberries 2 punnets
Cherries 6
Oats 1½ cups
Honey 1 tablespoon
Milk 250ml
Yoghurt ½ cup
Apple juice 125ml
Apple 1
Macadamia nuts 2 tablespoons
Extra yoghurt for top
Orange cut into segments
Fresh mint
Prepare the oats by placing oats, milk, juice, honey dried cranberries in a bowl. Cover & refrigerate overnight
Stir in grated apple, lemon & lime zest & yoghurt
In a large glass place some blue berries, then the oats mix, followed by fresh raspberries, more oat mix, then orange fillets, mint, top with yoghurt & a cherry to finish
Chris Jarmer @ Air
Chris Jarmer is a third generation chef. His grandmother was a chef and owned a hotel and his father is a chef: Peter Jarmer formally of Jarmers on Kensington Road.

Chris started working for his dad at the age of 10 and at 15 left school to commence his apprenticeship. He has worked in numerous hotels and restaurants around Australia.

His own unique style and innovative recipes have made him one of the leaders in his profession and together with the Air team you are guaranteed the best quality food.

For Chris the taste is very important, but presentation is his thing. You've got to visually stimulate those taste buds! And for Chris that means stacking, height and colour.

Restaurant Contact Details
David Jones Building
210 North Terrace Adelaide, South Australia 5000
P +61 8 8305 3271
F +61 8 8305 3305
E chef@chrisjarmer.com.au

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