Try our go-to potluck dishes for the perfect bring-and-share sunshine soirée. 

Croque Monsieur skillet 

Serves 6 • Total time 25-30 minutes

Ingredients 

150g sliced ham or salami (cooked bacon works well, too) 
12 slices ciabatta or sourdough, toasted 
2 cups grated cheddar or mozzarella 
2 tubs (250ml each) store-bought cheese sauce 
½ cup milk or cream 
Salt and milled black pepper 
2 Tbsp chopped fresh parsley  

Method

1. Preheat oven to 200°C. 
2. Divide sliced meats and half the cheese between toasted ciabatta or sourdough slices to create 6 sandwiches. 
3. Whisk together cheese sauce and milk or cream and season well. 
4. Arrange sandwiches in a greased skillet and pour over cheese sauce. 
5. Top with remaining cheese and bake for 15 minutes or until golden and cheese has melted. 
6. Sprinkle with fresh parsley and serve immediately.

Curried steak subs 

Serves 6 • Total time 15 minutes

Ingredients 

2 Tbsp canola oil 
2 onions, sliced 
2 cloves garlic, chopped 
6 minute steaks, 50-100g each, sliced into strips 
Salt and milled black pepper 
2 Tbsp butter 
3 Tbsp medium curry powder 
¼ cup chutney 
2 Tbsp chopped fresh coriander, plus extra for garnish 
6 soft rolls, halved and toasted 
¼ head red cabbage, shredded  

Method

1. Heat oil in a large pan and sauté onions for 3-5 minutes or until softened and lightly golden. 
2. Add garlic and fry for 2 minutes. 
3. Season steaks well and add to pan. 
4. Add butter and curry powder and cook for 2-3 minutes. 
5. Add chutney and coriander and stir to coat evenly, cook for another minute, then remove from heat. 
6. Fill rolls with cabbage and steak and garnish with coriander to serve.

Quick chicken tortillas 

Serves 6-8 • Total time 10-15 minutes

Ingredients 

4 cups shredded rotisserie chicken 
½ cup BBQ sauce 
¼ cup sweet chilli sauce 
Salt and milled black pepper
6-8 flour tortillas, lightly toasted 
2 avocados, cubed 
½ can corn kernels, drained and rinsed 
Handful fresh coriander  

For serving

Lime juice 
Lime wedges  

Method

1. Combine chicken and sauces in a bowl. Season well. 
2. Fill tortillas with chicken mixture, avocado, corn and fresh coriander. 
3. Drizzle with lime juice and serve with lime wedges on the side.

Chicken and spring onion meatballs  

Serves 4-6 • Total time 20-25 minutes

Ingredients 

500g chicken mince 
4 spring onions, sliced 
2 tsp garlic and ginger paste 
1 Tbsp Worcestershire sauce 
2 Tbsp chopped fresh coriander 
Salt and milled black pepper 
Canola oil for frying  

For serving
Spring onions, sliced 
Sesame seeds, toasted  

Method

1. Add mince, spring onion, garlic and ginger paste, Worcestershire sauce and coriander into a large bowl. Season and mix to combine. 
2. Roll portions of the mixture between your palms to form golf ball-sized meatballs. 
3. Heat oil in a large pan and fry meatballs in batches for about 8-10 minutes or until golden and cooked through. 
4. Place meatballs onto a platter, scatter with spring onions and sesame seeds. Serve with your favourite dipping sauce.

Chef’s tip 
Top bruschetta with cream cheese, smoked salmon or ham, celery and pickled red onions for a quick fix. 

Chilli con carne 

Serves 4-6 • Total time 1 hour 30 minutes 

Ingredients 

4 chicken breast fillets 
Salt and milled black pepper 
2 tsp smoked or regular paprika 
Glug olive oil 
2 onions, chopped 
4 cloves garlic, grated 
1 tsp chilli flakes 
1 Tbsp ground coriander 
1 Tbsp ground cumin 
1 red pepper, deseeded and chopped 
2 cans (400g each) chopped tomatoes 
¼ cup tomato purée ¼ cup tomato sauce 
1 cup water 
1 Tbsp cocoa powder  

For the pineapple and tomato salsa 

2 limes, zested and juiced
Glug olive oil 
1 Tbsp sugar 
1 Tbsp red wine vinegar 
1 punnet (350g) exotic or cherry tomatoes, quartered 
4 red salad onions or 3 spring onions, sliced  

For serving

Nacho chips Charred corn 
Fresh coriander 
Avocado  

Method

1. Season chicken with salt, pepper and paprika. 
2. Heat oil in a large pan and fry chicken over a high heat for 15-20 minutes or until cooked through and golden. Set aside to cool before shredding. 
3. Add an extra glug of oil to the same pan and fry onions for about 3-5 minutes until softened.
4. Add garlic and fry for 1 minute. 
5. Stir through chilli flakes, coriander and cumin and fry for 2 minutes. 
6. Add pepper, chopped tomatoes, tomato purée and tomato sauce. 
7. Whisk together water and cocoa powder and stir through tomato mixture. 
8. Add chicken and simmer for 45 minutes, stirring often.
9. Season to taste and simmer for another 10-12 minutes.
10. For the salsa, combine lime zest and juice, oil, sugar and vinegar in a small bowl. Toss through tomatoes and salad or spring onions. 
11. Serve chicken hot, with nacho chips, charred corn, fresh coriander, avocado and salsa.

Tear and share camembert ciabatta  

Serves 6-8 • Total time 35-40 minutes

Ingredients 

1 loaf ciabatta 
1 wheel Camembert cheese 
⅓ cup melted butter 
Handful fresh rosemary, plus extra for serving 
Handful fresh thyme, plus extra for serving 
1 clove garlic, grated  

For the caramelised onions

Glug olive oil 2 onions, sliced 
2 Tbsp brown sugar 
2 Tbsp balsamic vinegar  

For serving

Fresh herbs 
Fresh figs 
Honey, for drizzling   

Method

1. Preheat oven to 180°C. 
2. Cut a hole in the centre of the ciabatta, big enough for the Camembert to fit inside it (taking care not to cut all the way through). 
3. Slice the remaining top of the bread in a criss-cross pa ern, about 1cm deep. 
4. Nestle Camembert into hollowed-out hole. 
5. Combine butter, herbs and garlic and brush bread liberally, making sure to get into each slit. 
6. Bake bread for 15-20 minutes until cheese is melted and gooey and bread is brown and crispy. 
7. Meanwhile, heat oil in a large pan and sauté onions over medium heat for 10 minutes until translucent and brown. 
8. Stir through sugar and balsamic vinegar and cook until reduced and sticky. 
9. Serve ciabatta on a serving platter topped with caramelised onions, fresh herbs, fresh figs and drizzled with honey.

Cheat’s chocolate and caramel tiramisu jars 

Serves 3-4 • Total time 20 minutes plus chill time

Ingredients 

1 box (90g) instant chocolate pudding (we used Moirs) 
1 2/3 cups cold milk 
3 Tbsp + 1 tsp strong coffee, cooled 
1 cup fresh cream 
½ cup mascarpone, softened 
1 can store bought caramel 
1 packet (200g) boudoir biscuits, each finger cut into 3 

Method

1. Combine chocolate pudding powder with milk and coffee according to packet instructions.
2.  Chill in the fridge for 30 minutes or until set. 
3. Whip cream into stiff peaks and stir through mascarpone. 
4. Lightly fold through caramel to create a rippled effect.
5. Layer chocolate pudding, biscuits and caramel rippled cream in serving jars, repeating the process at least twice per jar.
6. Serve immediately or set again in the fridge for about 30 minutes if preferred

Words: Chad January

Photography: Fresh Living Magazine

The post Potluck dishes for the perfect get together appeared first on MyKitchen.

Vive la France! Well, kind of. It’s not only the French who have a way with cheese – we looked all across Europe for this Continental cast of delicious dairy starters.

1. Caprese salad Christmas tree

Serves 8-10

Total time 15-20 minutes

You will need:

• Baby gem lettuce hearts, leaves separated 4
• Fior di latte Mozzarella, drained and torn into chunks 2 balls
• Bocconcini, drained 1 tub
• Cherry tomatoes, halved handful
• Salad tomatoes, sliced 2-3
• Fresh basil leaves
• Olive oil
• Salt and coarsely ground black pepper

Method

1. Arrange the baby gem lettuce leaves on a large serving platter to resemble a Christmas tree.
2. Fill each lettuce cup with mozzarella. Top each cup with both cherry and sliced salad tomatoes.
3. Garnish with basil leaves, drizzle with olive oil and season with salt and pepper. Serve immediately.

2. Christmas tree cheeseboard

Serves 6 – 8 

Total time 15-20 minutes

You will need:

• An assortment of cheeses such as Brie, Gorgonzola, Camembert, Gouda, Gruyère or Parmesan, and
• An assortment of crackers
• Preserves such as orange marmalade, onion marmalade or preserved peaches
• Fresh fruit such as berries, figs or grapes and honey for drizzling

Method

1. Use a sharp knife to cut the cheeses into rounds. Mix and match the rounds and stack into towers of varying heights. Place the bigger rounds at the bottom to prevent a landslide.
2. Decorate your cheese ‘tree’ with preserves and fresh fruit.
3. Drizzle the ‘tree’ with honey just before serving.

3. Mini croque monsieurs

Serves 6 

Total time 30 – 35 minutes

For the béchamel sauce, you will need:

• Butter 3 tbsp
• Flour 2 tbsp
• Milk 1 cup
• Salt to taste
• White pepper to taste
• Nutmeg pinch

For the sandwich, you will need:

• Sourdough loaves 2
• Olive oil 2 tbsp
• Dijon mustard 3 tbsp
• Gruyère cheese, grated 1 cup Streaky bacon, cooked 1 packet

Method

And for serving, you will need:

• Fresh basil or micro herbs
• Dijon mustard or wholegrain mustard

To make the béchamel sauce

1. Heat the butter in a saucepan until melted. Remove from heat.
2. Whisk in the flour until smooth and place the saucepan back onto the heat.
3. Slowly add the milk whisking constantly in a clockwise direction.
4. Keep the sauce over a low heat for about 6-8 minutes, stirring continuously.
5. Stir through the salt, white pepper and nutmeg. Set aside.

To make the sandwich

1. Preheat the oven to 180°C.
2. Slice the sourdough loaves along their length. Aim to have 8-10 slices.
3. Place the slices on a baking tray, drizzle with olive oil and bake for 3-4 minutes or until lightly golden. Remove and allow to cool.
4. Brush half of the slices with mustard, sprinkle with half the cheese and cover with a rasher of bacon.
5. Top each slice with the remaining cheese and a few generous dollops of the béchamel sauce.
6. Create a sandwich by placing another slice of sourdough on top. Spread a generous layer of béchamel sauce over the top of the sandwich.
7. Place the sandwiches on a greased baking tray and bake for about 8-10 minutes or until the bread is lightly golden and the cheese has melted.
8. Remove from the oven and slice each sandwich into thirds.

Method

And when you serve, arrange the sandwiches on a platter and garnish with fresh basil or micro herbs. Serve with extra mustard.

4. Festive cheese log

Serves 8

Total time 15 minutes + 1 hour refrigeration

For the cheese log, you will need:

• Plain cream cheese 2 tubs
• Sour cream 1 cup
• Blue cheese, crumbled 1 wedge
• Spring onions, sliced 3
• Preserved figs, drained and chopped 4-5
• Salt and coarsely ground black pepper

And for serving, you will need:

• Spring onions, sliced
• Preserved figs, halved
• Pomegranate rubies

Method

1. In a large bowl, combine the cream cheese, sour cream and blue cheese.
2. Fold through the spring onion and figs until well combined. Season well.
3. Line a loaf tin with clingfilm, making sure to overlap the sides to close any gaps.
4. Place the cheese mixture into the prepared tin. Press down on the top of the cheese log with a spatula or the back of a spoon to remove any air bubbles. Smooth the top so that it’s level and let it chill in the fridge for at least an hour.
5. Turn out the cheese log onto a serving platter and remove the baking tin and clingfilm.
6. Garnish the cheese log with extra spring onions, preserved figs and pomegranate rubies. Serve with Melba toast or any of your favourite crackers.

And for a touch of sophistication, you can slice spring onions lengthways and place them in a bowl of ice water. The cold water curls them to create a beautiful garnish.

Photography: Fresh Living Magazine; Zhann Solomons

Also read: Cook the cover: Red velvet trifle with cream cheese, icing, meringue and brandy snaps

The post 4 Cheesy dishes to serve this Christmas appeared first on MyKitchen.