CHRISTMAS WITH Matt Golinski AND NIL DESPERANDUM

Celebrate the holiday season in style with Chef Matt Golinski’s culinary masterpieces infused with the exquisite flavors of Nil Desperandum Rum. From delectable desserts to savory delights, these four Christmas recipes are guaranteed to add a touch of festive magic to your culinary repertoire.

Be sure to tag us in any pictures @nildesperandum_rum and @mattgolinski

Have a wonderful Christmas

RECIPES

Roast Chicken, Nectarine, Fetta and
Almond Salad with Rum, Honey and Mustard Dressing

Serves 6

Ingredients:

1 whole size 17 chicken
50ml Nil Desperandum Rum
50gm honey
30ml red wine vinegar
2 tsp whole seed mustard
50ml extra virgin olive oil
Salt and pepper
6 nectarines, sliced
100gm rocket
150gm Woombye Cheese fetta
100gm flaked almonds, toasted

Method:

Rub the chicken with oil and season with salt and pepper.
Roast for one hour at 180°C or until the juices from the leg run clear when pricked with a knife.
Allow the chicken to cool, then shred into pieces and refrigerate.
In a small saucepan, simmer the rum, honey and vinegar for 2 minutes, remove from the heat and whisk in the mustard and olive oil. Season with salt and pepper and cool.
Toss the chicken, rocket and nectarines with the dressing and transfer to a serving bowl.
Crumble over the fetta and sprinkle with the toasted almonds.

BBQ Prawn and Pineapple Kebabs
with Rum and Lime Glaze

Serves 6

Ingredients:

12 large green prawns, peeled, deveined and halved
½ pineapple, diced
2 tbs coconut oil
2 cloves garlic, crushed
1 tbs fresh ginger, grated
1 tsp fresh thyme
½ tsp allspice
1 tsp ground cumin
Pinch cinnamon
1 tsp salt
50ml Nil Desperandum rum
50gm brown sugar
Juice of 1 lime
1 red chilli, julienned
Coriander, shallots and lime cheeks to garnish

Method:

Combine the coconut oil, garlic, ginger, thyme, spices and salt and mix with the prawns and pineapple in a mixing bowl.
Thread the prawns and pineapple alternately onto skewers and refrigerate until required.
Stir the rum, brown sugar and lime juice together until the sugar has dissolved.
On a hot BBQ, grill the skewers until the prawns are just cooked through and the pineapple is lightly charred. Just as they are almost done, brush each skewer generously with the rum syrup.
Transfer to a platter and garnish with the coriander, shallots, chilli and lime cheeks.

Roasted Pork Loin with Rum and
Brown Sugar Pears, Currants and Thyme

Serves 6

Ingredients:

1.2 kg skin on pork loin
1 lemon, halved
2 tsp salt
½ cup brown sugar
60ml Nil Desperadum Rum
½ cup currants
6 pears, cored and cut into wedges
2 tbs fresh thyme

Method:

Preheat oven to 220°C.
Pour boiling water over the skin of the pork and dry well with paper towel. Rub with the lemon and sprinkle on the salt.
In a small saucepan, combine the currants, rum and brown sugar and simmer for 5 minutes.
Mix with the pear wedges in a bowl and set aside.
Roast the pork for 20 minutes at 220°C or until the skin crackles, then reduce the oven temperature to 160°C, add the pears and roast for another 30 minutes or until the internal temperature of the pork reaches 63°C.
Allow the pork to rest for 10 minutes before carving.
Serve topped with the pears and currants, plenty of the pan juices and a sprinkling of fresh thyme.

Mango, Coconut, Lime and Rum Trifle

Serves 8

Ingredients:

4 mangoes, diced
5 eggs
180 gm castor sugar
180gm plain flour, sifted
50gm desiccated coconut
100ml Nil Desperandum rum
100gm white sugar
100ml water
2 cups double thick custard
Zest and juice of 2 limes
250gm Coyo Greek style coconut yoghurt
250ml thickened cream

Method:

Line a 30cm springform cake tin with baking paper.
Preheat oven to 155°
Whisk eggs and sugar in the bowl of an electric mixer until very light and fluffy.
Gently fold in the coconut and flour and scrape into the cake tin.
Bake for 25 minutes, remove from the oven and cool.
In a small saucepan, bring the rum, sugar and water to the boil and simmer for 2 minutes. Cool.
Mix the custard with the lime zest and juice.
Whip the cream until quite stiff, then fold into the coconut yoghurt.
To assemble, dice the sponge and divide between 8 serving glasses, then drizzle with the rum syrup.
Add a layer of diced mango, then the custard and finish with a layer of the coconut yoghurt cream.
Sprinkle the tops with shredded coconut and refrigerate until required.