Embrace the magic of Christmas

As the festive spirit blankets the world in a warm embrace, THE STAR invites you to celebrate the magic of Christmas with a culinary symphony that will enchant your taste buds and fill your home with the warm aroma of festive joy. Whether you're hosting a grand Christmas feast or craving a cosy evening with loved ones, our Christmas Eats is your guide to turning ordinary meals into extraordinary memories.

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Christmas Punch

INGREDIENTS

* 1 large bag of ice

* 5 cups 100% cranberry juice

* 2 bottles very dry sparkling wine

(750ml bottles)

* 2 cups apple cider

* 1 1/2 cups diet ginger ale (12 ounces)

* 1 1/2 cups dark rum or brandy (12 ounces)

* 2 oranges, thinly sliced into rounds

* 1 cup fresh cranberries

DIRECTIONS

* Make sure all of the ingredients are well chilled. Fill a large punch bowl with ice. Top with the cranberry juice, sparkling wine, apple cider, ginger ale, and rum.

* Stir gently to combine. Top with the orange slices and fresh cranberries. Enjoy!

Source www.wellplated.com

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Marinated Jerk Pork Tenderloin

Recipe makes 6 servings

INGREDIENTS

* 2 (1 1/2 pound) pork tenderloin, trimmed of silver skin

* 1/2 onion, chopped

* 1/3 cup fresh thyme leaves

* 1/4 cup white vinegar

* 4 cloves garlic

* 2 Scotch bonnet peppers, seeded, or more to taste

* 2 tablespoons minced fresh ginger

* 2 tablespoons soy sauce

* 2 tablespoons vegetable oil

* 1 tablespoon brown sugar

* 2 teaspoons ground allspice

* 1/2 teaspoon ground black pepper

* 1/4 teaspoon cayenne pepper

* 1/4 teaspoon ground nutmeg

* 1/4 teaspoon ground cinnamon

DIRECTIONS

1. Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.

2. Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. puree until smooth, stopping to scrape down sides.

3. Pour jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.

4. Preheat an outdoor grill for high heat, and lightly oil the grate.

5. Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side.

6. An instant-read thermometer inserted into the centre should read 145degF (63degC).

Chef Noel Cunningham