Joyous feasting: Add some Tuscan Cream Chicken Tenders and Coconut Crumbled Prawns to your Christmas buffet

The holiday table is decked with a variety of festive dishes, from comforting sides to succulent roasted meats glazed to perfection, and sweet treats taking center stage thanks to the decadent desserts like Christmas cookies, fruitcakes, and the iconic yule log, all adorned with festive decorations. Christmas food is a delightful symphony of flavors that brings families and friends together in celebration. No pressure, but the key to setting up a warm and welcoming Christmas scene is providing food that not only pleases the taste but also is essential for generating special memories and a sense of community at this wonderful time of year.

We have some recipes to help you elevate your holiday spread with Chicken Tenders in Tuscan Cream and Coconut Crumbled Prawns to add to the delicious festive fare. It’s the season of Yuletide yummies when the mere thought of Christmas food delights waters the mouths of the whole family. In order to warm your heart as you celebrate with delicious food, check out the recipes below and wow your visitors with sophisticated and delectable festive flavors.

For marinating chicken
200 grams of chicken fillet or supreme
Salt: according to taste
One sprinkle of white pepper powder
One tablespoon of flour
Three tablespoons of olive oil
For dipping sauce
20 grams of butter
Sliced garlic, five cloves
One stick of celery slices
Partially onion – half onion
Ten grams of sun-dried tomato slices
One tablespoon of flour
100 milliliters of water
250 ml of cream
Two pinches of white pepper powder
Add salt to taste.
Cheese, cheddar: 50 grams
Chop parsley, one tablespoon
Technique:
Combine all the marinating ingredients with 200 grams of chicken fillet or supreme and set aside.
In a nonstick skillet over medium heat, add butter.
Garlic pieces should be added and sautéed to a light brown.
Add the celery and onion slices and sauté
Place the marinated chicken on the pan and cook it on both sides as soon as the onions become transparent.
Slice the sun-dried tomato into tiny pieces and toss it with the chicken while it’s grilling.
Then, thoroughly combine it with water.
When the water begins to boil, whisk in the cream and white pepper powder.
Let the chicken simmer in the creamy sauce until it thickens and covers the chicken evenly. Stir in the parsley and cheddar cheese. Let the sauce continue to thicken before transferring it to a platter and serving it with sautéed veggies and potato mash.
2. Prawns Crusted with Coconut

1 tablespoon powdered paprika
1-tsp. mustard powder
Chopped garlic, 1/2 teaspoon
One tablespoon each of water and refined oil
Two tsp of maida or flour
One egg
One teaspoon of lemon juice
A pinch of salt
250 grams of clean, whole prawns with tails on
Cereal – one hundred grams
50 grams of desiccated coconut
500 milliliters of deep-frying oil
Technique:

To make a fine paste, combine the pakrika powder, mustard powder, chopped garlic, maida or flour, egg, lemon juice, salt, refined oil, and water in a basin.
Remove the prawn’s shell and vein. Keep the tail on. Gently combine the marinade with the cleaned prawn.
Because the tail tips are sharp and might pierce the skin, use caution while combining the marinade.
In a dish, combine the breadcrumbs and desiccated coconut.
Holding the tail in place, take each prawn individually and cover it in the breadcrumb-coconut mixture.
Ensure that there are no breadcrumbs on the tail.
Coat each prawn individually and set aside.
Toss the prawns in enough oil in a kadai or saucepan to submerge them as they cook.
Once the oil is heated, carefully drop each prawn into the heated oil one at a time.
Fry the prawns in heated oil for a few minutes until they become golden.
Serve hot and crispy with one’s preferred sauce or tartare sauce.