Christmas is a time for feasting, and acid reflux is like that weird uncle you always end up next to at the barbie – an unwelcome guest to say the least. Luckily, Gaviscon has your back (or rather your oesophagus). This medicine may not be right for you. Read the label before purchase. Follow the directions for use. If symptoms persist, talk to your health professional.
Christmas is a time for getting together with friends and family, which comes with the joy of indulging in a hearty meal or having a few drinks. For some, these celebrations can trigger heartburn or indigestion, but thanks to Gaviscon, you can enjoy this delicious time without hesitation. In celebration, we’ve partnered with Gaviscon to bring to you the 12 recipes of Christmas by some of our favourite Aussie chefs. See all 12 recipes here.
When it comes to prepping the ultimate Christmas Day lunch, there are a few non-negotiable menu items that simply can’t be left out – we’re talking a glazed ham, fresh seafood, a couple of salads, a pav and… spicy jalapeño poppers?
OK, so that last one may not be a traditional Chrissy dish, but hear us out. Chef Paul Carr – who whips up American-inspired comfort food at top Sydney venue Stitch Bar – makes a very convincing case as to why these zingy flavour bombs deserve a spot on the table come lunchtime.
“It’s the naughty treat on the side that’s still a vegetable, but it’s not too greasy and dripping in fat,” he says. “With a jalapeño popper you get a bit of spice, and a big hit of flavour – and who doesn’t like anything that’s deep fried and stuffed with cheese, right?”
After all, if there’s one thing lacking from many an Aussie Christmas feast, it’s an element of spice – so a much-needed hit of heat is exactly what these poppers will bring. But you do need to be extra careful when preparing the jalapeños, because a few rogue seeds left behind could leave an unsuspecting guest a bit hot under the collar.
“Some people love it, some people will want to cry – it depends on what your palate is like. But if you’re feeling dangerous (and lazy), leave the seeds in.”
The other pressure point occurs when you’re cutting the jalapeños – it’s a delicate operation and you’ll want to make sure you don’t split them in half entirely because then you won’t be able to fill them with the herby cream cheese stuffing.
“Probably the hardest part would be when you cut open the jalapeño,” says Carr. “You want to cut it down the middle so it still remains intact at the top, otherwise you’re going to end up with two halves and the stuffing is just going to fall right out.”
If the heat from the poppers does prove a bit too much though, or you just want something smooth to wash it all down with, Carr suggests (aside from a cold glass of milk) a festive nip of whisky – "whisky always goes really well with jalapenos,” Carr says.
While Carr won’t be taking much of a break from work until January or February, his festive celebrations will incorporate a touch of his English heritage, plus a few new Aussie traditions.
“Last year on Christmas Eve I made a beef Wellington,” he says. “And we always have the barbie running at home – I think I use it more than my oven to be fair – and we’ll have a hot and cold seafood platter on Christmas Day for sure. And plenty of wine, of course.”
And, after this chat, maybe a spicy jalapeño popper and a tipple of whisky, too.
Spicy Jalapeño Poppers
Ingredients
3 large jalapeños
100g cream cheese
5g chives
20g dill cucumber
2g salt
2g crushed pepper
50g tempura flour
50ml water
Gaviscon – if you suffer from heartburn or indigestion and want to eat and drink with confidence during the holidays!
Method
- Holding your jalapeño from the top, run your knife down the middle and slice open, making sure that it is held together in one piece at the top.
- Using a teaspoon, gently scrape out the seeds.
- Mix the cream cheese with the chives, dill cucumber, salt and pepper.
- Fill the jalapeños with the cream cheese stuffing.
- With a whisk mix your tempura flour with water to make a batter – make sure not to whisk too much, this will make the butter heavy and clumpy.
- Dip your stuffed jalapeños in the batter and fry in oil at 170 degrees Celsius until golden.
Heartburn an issue? Pick up Gaviscon from your local grocery store or pharmacy. Make it a Christmas to remember and win a $2,000 Visa Gift Card from Gaviscon to spend on summer entertaining – head to www.gaviscon.com.au/win to enter.
