{"id":7030,"date":"2025-12-04T10:00:00","date_gmt":"2025-12-04T13:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=7030"},"modified":"2026-10-15T15:09:12","modified_gmt":"2026-10-15T18:09:12","slug":"5-budget-friendly-christmas-roasts-that-arent-turkey","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/5-budget-friendly-christmas-roasts-that-arent-turkey\/","title":{"rendered":"5 Budget-Friendly Christmas Roasts That Aren&#8217;t Turkey"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>Budget-friendly Christmas roasts include chicken thighs, pork shoulder, beef chuck, brisket and pork ribs. Compare local prices and edible yield, allow for bones and cooking losses, and use the right cooking method for each cut. Simple sides can make a modest roast feel festive.<\/strong><\/p>\n<p><strong>Budget-friendly Christmas roasts<\/strong> can help you celebrate without making turkey the centre of the meal. Here are five alternatives, followed by a detailed herb-roasted chicken thigh recipe, serving estimates and ways to make the most of your shopping.<\/p>\n<p><\/p>\n<h2>Why choose a less expensive Christmas roast?<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/roast-chicken-pork-and-meatloaf-on-a-kitchen-table-7030-1.webp\" alt=\"Roast chicken, pork and meatloaf on a kitchen table\" title=\"Roast chicken, pork and meatloaf on a kitchen table\"><\/p>\n<p>Choosing <strong>affordable cuts<\/strong> leaves more room in the budget for side dishes and dessert. Prices vary by shop and season: compare the cost of the usable meat rather than assuming one cut is always cheapest.<\/p>\n<p><strong>Benefits of less expensive cuts<\/strong><\/p>\n<ul>\n<li><strong>A smaller food bill:<\/strong> reducing the cost of the main course can free up money for other dishes.<\/li>\n<li><strong>Versatility:<\/strong> different cuts suit roasting, braising or shredding, giving you several menu options.<\/li>\n<li><strong>Rich flavour:<\/strong> cuts with connective tissue can become tender with sufficiently long, moist cooking.<\/li>\n<li><strong>Straightforward preparation:<\/strong> simple seasoning and a suitable cooking method often matter more than elaborate techniques.<\/li>\n<li><strong>Useful leftovers:<\/strong> safely stored meat can become sandwiches, pies or warm salads.<\/li>\n<\/ul>\n<p><strong>Practical shopping tips<\/strong><\/p>\n<ul>\n<li>Compare prices per kilogram and buy larger packs only when you can use or safely freeze the extra.<\/li>\n<li>Look at chicken thighs, pork shoulder and beef chuck. Discounted tri-tip, known as maminha in Brazil, can be another option, but needs a method suited to that cut.<\/li>\n<li>Buy ahead when prices suit your budget, then freeze before the use-by date in clearly labelled portions.<\/li>\n<li>Compare a whole joint with ready-cut portions; a larger piece is not automatically cheaper once trimming and waste are included.<\/li>\n<li>Ask a butcher about preparation, tying and the weight needed for your guests, and confirm any additional charge.<\/li>\n<\/ul>\n<p><strong>Build an affordable, attractive meal<\/strong><\/p>\n<p>Balance the roast with mash, roasted vegetables, colourful salads or homemade bread. <strong>Simple seasoning<\/strong> such as garlic, citrus and dried herbs adds interest, while a well-arranged platter can make an everyday dish feel special.<\/p>\n<p><strong>Common mistakes to avoid<\/strong><\/p>\n<ul>\n<li>Choosing solely by the price per kilogram without considering bones, trimming and cooking losses.<\/li>\n<li>Giving a lean cut a long cooking time intended for a fattier braising cut.<\/li>\n<li>Leaving all preparation until the last minute; even one or two hours of marinating in the fridge can add flavour.<\/li>\n<\/ul>\n<p>With a suitable cut, realistic portions and a manageable menu, you can make a generous Christmas meal without relying on turkey.<\/p>\n<h2>Calculate quantities and plan the menu<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/meat-portions-on-a-kitchen-scale-beside-a-shopping-notebook-7030-2.webp\" alt=\"Meat portions on a kitchen scale beside a shopping notebook\" title=\"Meat portions on a kitchen scale beside a shopping notebook\"><\/p>\n<p>Plan around appetites, the number of dishes and how much leftover food you can safely store. The figures below are shopping estimates, not nutritional targets or guaranteed yields.<\/p>\n<p><strong>Serving estimates<\/strong><\/p>\n<ul>\n<li><strong>Bone-in meat:<\/strong> allow roughly 220\u2013300 g raw weight per adult for chicken thighs. Very bony ribs or heavily trimmed cuts may need more; ask the butcher about edible yield.<\/li>\n<li><strong>Boneless meat:<\/strong> roughly 150\u2013200 g raw weight per adult is a starting point for a meal with several sides. Large appetites and cuts that shrink heavily need a higher allowance.<\/li>\n<li><strong>Children:<\/strong> approximately 50\u2013100 g boneless raw meat may suit some younger children; adjust for age and appetite rather than using one figure for everyone.<\/li>\n<li><strong>Sides per person:<\/strong> around 150 g cooked mash, rice or pasta, 80\u2013100 g mixed salad and 100\u2013150 g roasted vegetables are possible starting points; reduce individual portions when offering many dishes.<\/li>\n<li><strong>Drinks:<\/strong> keep water available and estimate other alcohol-free drinks from the meal\u2019s length and your guests\u2019 preferences. Do not treat shopping quantities as a recommended alcohol allowance.<\/li>\n<li><strong>A modest margin:<\/strong> add about 10\u201315% if needed for uncertain appetites, without counting the same allowance twice or ignoring the cut\u2019s yield.<\/li>\n<\/ul>\n<p><strong>A worked shopping example<\/strong><\/p>\n<p>For ten adults and two younger children, using boneless meat and the estimates above:<\/p>\n<ul>\n<li>Ten adults at 200 g each plus two children at 50\u2013100 g gives 2.1\u20132.2 kg. With a 10\u201315% margin, the total is about 2.3\u20132.5 kg; allocate roughly 1.5 kg to the main meat.<\/li>\n<li>Allow around 1 kg for a second boneless meat. This is approximately a 60:40 split of a 2.5 kg total, not an additional full portion for each guest. Recalculate if using bone-in cuts.<\/li>\n<li>For rice, 150 g cooked rice \u00d7 12 gives 1.8 kg COOKED rice, not raw. A shopping estimate of 50\u201375 g uncooked rice each means 600\u2013900 g for twelve adult-sized portions; adjust for the children and other sides.<\/li>\n<\/ul>\n<p><strong>Choose complementary dishes<\/strong><\/p>\n<ul>\n<li>Pair a rich roast with a different texture, such as shredded meat or a bean-based dish.<\/li>\n<li>Include something you can prepare ahead, such as mash, farofa or a chilled salad, with appropriate storage.<\/li>\n<li>Choose colourful roasted vegetables, bread and Brazilian-style chopped tomato vinaigrette for inexpensive variety.<\/li>\n<li>Check dietary needs and provide a suitable alternative, such as a substantial vegetable-and-bean dish. Check stocks and sauces for gluten and other allergens.<\/li>\n<\/ul>\n<p><strong>An example shopping list<\/strong><\/p>\n<ul>\n<li><strong>Meat:<\/strong> for the worked example, about 1.5 kg of one boneless cut and 1 kg of another. Increase and recalculate for bones or substantial trimming.<\/li>\n<li><strong>Starchy sides:<\/strong> 600\u2013900 g uncooked rice and up to 2 kg potatoes for a twelve-person spread; buy less of each if serving both generously alongside other dishes.<\/li>\n<li><strong>Vegetables and salad:<\/strong> an example shared supply is 1.5 kg carrots, 1 kg onions and 300\u2013400 g leaves, with some carrots and onions used in the roasting tins.<\/li>\n<li><strong>Seasonings and basics:<\/strong> oil, salt, garlic, citrus and dried or fresh herbs.<\/li>\n<li><strong>Drinks:<\/strong> plan water and other drinks separately, with a small spare supply where useful.<\/li>\n<\/ul>\n<p><strong>Preparation timetable<\/strong><\/p>\n<ol>\n<li><strong>Three to seven days ahead:<\/strong> buy and freeze meat in suitable portions before its use-by date. Label it and check how long each joint will take to defrost.<\/li>\n<li><strong>One to two days ahead, or earlier for large joints:<\/strong> defrost in the fridge in a covered container that catches drips. Prepare suitable desserts and sauces within their storage limits.<\/li>\n<li><strong>The day before:<\/strong> fully cook suitable sides, cool promptly and refrigerate. If preparing rice, cool it ideally within an hour and use within 24 hours.<\/li>\n<li><strong>On the day:<\/strong> allow enough time to cook the meat thoroughly and let it rest. Finish salads and fresh garnishes close to serving.<\/li>\n<li><strong>Before serving:<\/strong> arrange platters and reheat prepared sides until steaming hot throughout. Keep chilled dishes refrigerated until needed.<\/li>\n<\/ol>\n<p><strong>Save money without sacrificing the meal<\/strong><\/p>\n<ul>\n<li>Compare whole joints with prepared cuts and slice at serving time where that offers better value.<\/li>\n<li>Use garlic, citrus and herbs for a simple marinade; these add flavour but do not make raw meat safe.<\/li>\n<li>Share larger purchases with family or friends when the unit price is genuinely lower.<\/li>\n<li>Plan how to use leftovers and make fridge or freezer space before the celebration.<\/li>\n<\/ul>\n<p><strong>Quick planning summary:<\/strong> estimate portions, choose one or two complementary meats, make a measured shopping list and spread preparation across the available days.<\/p>\n<h2>Five Christmas roast alternatives: cuts and value<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/sliced-roast-meats-and-chicken-with-festive-accompaniments-7030-3.webp\" alt=\"Sliced roast meats and chicken with festive accompaniments\" title=\"Sliced roast meats and chicken with festive accompaniments\"><\/p>\n<p>These five cuts are often worth comparing for an affordable meal, but this is not a live price ranking. Cooking times are broad guides: joint size, bones, equipment and the chosen recipe all matter.<\/p>\n<p><strong>Chicken thighs<\/strong><\/p>\n<ul>\n<li><strong>Cost:<\/strong> often relatively inexpensive; compare packs locally.<\/li>\n<li><strong>Yield:<\/strong> roughly three or four portions per kilogram of bone-in thighs, depending on size and the rest of the meal.<\/li>\n<li><strong>Suitable method:<\/strong> roast skin-on thighs, beginning at 200\u00b0C conventional and reducing to 180\u00b0C; the detailed recipe follows below.<\/li>\n<li><strong>Approximate time:<\/strong> allow around 55\u201370 minutes for the staged method below, but check doneness rather than relying on the clock.<\/li>\n<li><strong>Seasoning:<\/strong> garlic, lime, paprika, salt and rosemary or thyme.<\/li>\n<li><strong>Advantages:<\/strong> flavourful individual portions and a shorter cooking time than a large braising joint.<\/li>\n<li><strong>Considerations:<\/strong> pieces vary in size, and excess fat can smoke if the tin becomes too hot or dry.<\/li>\n<li><strong>Budget tip:<\/strong> compare family packs and freeze spare raw portions promptly rather than cooking more than you need.<\/li>\n<\/ul>\n<p><strong>Pork shoulder<\/strong><\/p>\n<ul>\n<li><strong>Cost:<\/strong> often low to moderate compared with premium pork cuts.<\/li>\n<li><strong>Yield:<\/strong> depends on whether the joint includes bone, rind and a thick fat layer. Allow for these and for shrinkage rather than applying the boneless estimate unchanged.<\/li>\n<li><strong>Suitable method:<\/strong> slow-roast or braise covered, then uncover to brown; it can also be cooked until tender enough to pull apart.<\/li>\n<li><strong>Approximate time:<\/strong> some joints take 2\u00bd\u20134 hours at 160\u2013170\u00b0C conventional, but larger joints need longer. Use a recipe matched to the weight and check both safe cooking and tenderness.<\/li>\n<li><strong>Seasoning:<\/strong> salt, pepper, garlic and herbs, with stock in the tin. Beer is an optional adult-menu ingredient, not an alcohol-free substitute for stock.<\/li>\n<li><strong>Advantages:<\/strong> rich flavour and useful leftovers for sandwiches or fillings.<\/li>\n<li><strong>Considerations:<\/strong> allow enough cooking time and skim excess fat from the juices.<\/li>\n<li><strong>Budget tip:<\/strong> roast potatoes and carrots alongside the meat when their cooking times and the space in the tin allow.<\/li>\n<\/ul>\n<p><strong>Beef chuck<\/strong><\/p>\n<ul>\n<li><strong>Cost:<\/strong> often lower than premium roasting beef, but compare current prices.<\/li>\n<li><strong>Yield:<\/strong> calculate from the trimmed boneless weight, allowing for cooking losses and the size of portions you want.<\/li>\n<li><strong>Suitable method:<\/strong> covered, slow cooking with some liquid helps soften this working-muscle cut; uncover near the end if browning is needed.<\/li>\n<li><strong>Approximate time:<\/strong> a suitable joint may take 2\u20133 hours at 160\u2013170\u00b0C conventional or longer. Follow a weight-specific braising recipe and cook until tender.<\/li>\n<li><strong>Seasoning:<\/strong> garlic, onion, pepper and salt, with optional soy sauce or wine. Check soy sauce for allergens and use stock if avoiding alcohol.<\/li>\n<li><strong>Advantages:<\/strong> a pronounced beef flavour and several uses after slow cooking.<\/li>\n<li><strong>Considerations:<\/strong> it can remain tough if cooked too quickly or without enough time.<\/li>\n<li><strong>Budget tip:<\/strong> ask whether tying the joint would help it hold its shape, and check the preparation charge.<\/li>\n<\/ul>\n<p><strong>Beef brisket<\/strong><\/p>\n<ul>\n<li><strong>Cost:<\/strong> can be good value on offer, although prices vary considerably.<\/li>\n<li><strong>Yield:<\/strong> substantial shrinkage and trimming may reduce the usable weight; ask for a serving estimate for the actual joint.<\/li>\n<li><strong>Suitable method:<\/strong> long, gentle cooking with moisture, such as a covered pot roast, until the connective tissue softens.<\/li>\n<li><strong>Approximate time:<\/strong> often 3\u20135 hours or more, depending on size and method. A general time range is not a complete brisket recipe.<\/li>\n<li><strong>Seasoning:<\/strong> paprika, garlic, salt and pepper; acidic ingredients add flavour, but do not replace the slow cooking needed for tenderness.<\/li>\n<li><strong>Advantages:<\/strong> a tender texture when cooked appropriately and leftovers that work well in sandwiches.<\/li>\n<li><strong>Considerations:<\/strong> it needs time, moisture control and a method suited to the joint.<\/li>\n<li><strong>Make-ahead tip:<\/strong> cook it completely the day before, cool promptly in smaller portions and refrigerate, then reheat once until steaming hot. Do not partly cook it one evening and finish it the next day.<\/li>\n<\/ul>\n<p><strong>Pork ribs<\/strong><\/p>\n<ul>\n<li><strong>Cost:<\/strong> often low to moderate, but account for the proportion of bone.<\/li>\n<li><strong>Yield:<\/strong> around two or three portions per kilogram can be a useful starting point for very bony ribs; check the rack and your guests\u2019 appetites.<\/li>\n<li><strong>Suitable method:<\/strong> cook slowly, covered with some moisture, then uncover or briefly grill to colour the surface.<\/li>\n<li><strong>Approximate time:<\/strong> a rack may take 2\u20133 hours at 150\u2013170\u00b0C conventional, depending on thickness. Check that the pork is thoroughly cooked and tender.<\/li>\n<li><strong>Seasoning:<\/strong> pepper, salt, brown sugar, mustard and a homemade barbecue sauce; add sugary coatings late enough to avoid burning.<\/li>\n<li><strong>Advantages:<\/strong> a striking sharing platter and individual pieces that are easy to divide.<\/li>\n<li><strong>Considerations:<\/strong> bones reduce edible yield, and cutting up the rack takes some serving time.<\/li>\n<li><strong>Budget tip:<\/strong> serve cut ribs with filling sides and sauces separately, rather than relying on ribs alone for the whole meal.<\/li>\n<\/ul>\n<p><strong>Choose the cut to suit your plans<\/strong><\/p>\n<ul>\n<li><strong>For relatively quick preparation:<\/strong> chicken thighs are a useful starting point.<\/li>\n<li><strong>For a larger sharing joint and leftovers:<\/strong> consider pork shoulder.<\/li>\n<li><strong>For a beef pot roast:<\/strong> compare the price of chuck.<\/li>\n<li><strong>For a slow-cooked texture:<\/strong> brisket is an option when you have plenty of time.<\/li>\n<li><strong>For a platter of individual pieces:<\/strong> pork ribs can work well.<\/li>\n<\/ul>\n<p><strong>Final value-for-money checks<\/strong><\/p>\n<ul>\n<li>Allow for bones and shrinkage first, then add a modest margin only if needed; a flat 10% does not cover every cut\u2019s cooking losses.<\/li>\n<li>If serving two meats, split the total allowance between them rather than buying a full main-course portion of each.<\/li>\n<li>Use slow cooking where appropriate to make the most of less tender cuts.<\/li>\n<li>Add colour with simple vegetables and herbs rather than expensive decoration.<\/li>\n<\/ul>\n<h2>Herb-roasted chicken thighs: ingredients<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/golden-herb-roasted-chicken-thighs-in-a-ceramic-serving-dish-7030-4.webp\" alt=\"Golden herb-roasted chicken thighs in a ceramic serving dish\" title=\"Golden herb-roasted chicken thighs in a ceramic serving dish\"><\/p>\n<p>For <strong>herb-roasted chicken thighs<\/strong>, gather the following ingredients. The quantity makes a sharing main course; the number of servings depends on the size of the pieces and the sides.<\/p>\n<ul>\n<li><strong>1.8\u20132 kg bone-in chicken thighs, around 8\u201310 pieces<\/strong> \u2014 a mixture of thighs and drumsticks is possible, but check each type for doneness.<\/li>\n<li><strong>3 tbsp olive oil<\/strong> \u2014 or a neutral vegetable oil.<\/li>\n<li><strong>4 garlic cloves, chopped or crushed<\/strong> \u2014 alternatively use about 1 tsp garlic powder, adjusting for its strength.<\/li>\n<li><strong>Salt, up to 1 tbsp for the whole batch<\/strong> \u2014 start with less, particularly with salted stock; salt crystal sizes vary.<\/li>\n<li><strong>1 tsp ground black pepper<\/strong> \u2014 white pepper is an alternative with a different flavour.<\/li>\n<li><strong>Juice of 1 lime, approximately 2 tbsp<\/strong> \u2014 fruit yield varies; cider vinegar is another option in the same measured quantity.<\/li>\n<li><strong>About 2 rosemary sprigs, leaves chopped, roughly 2 tbsp<\/strong> \u2014 or 2 tsp dried rosemary.<\/li>\n<li><strong>2 tbsp chopped fresh thyme leaves<\/strong> \u2014 or 2 tsp dried thyme.<\/li>\n<li><strong>1 tsp dried oregano<\/strong>.<\/li>\n<li><strong>1 tsp sweet paprika<\/strong> \u2014 smoked paprika gives a different flavour.<\/li>\n<li><strong>1 tbsp honey or brown sugar, optional<\/strong> \u2014 reserve for a late glaze, or omit. Do not use honey for children under one.<\/li>\n<li><strong>30 g butter, optional<\/strong> \u2014 for the finishing glaze; a suitable margarine is an alternative.<\/li>\n<li><strong>1 medium onion, sliced<\/strong> \u2014 or about \u00bd cup sliced carrot for the base of the tin.<\/li>\n<li><strong>120 ml chicken stock or water<\/strong> \u2014 check the salt content of stock.<\/li>\n<li><strong>A handful of chopped parsley or chives<\/strong> \u2014 to finish.<\/li>\n<\/ul>\n<p><strong>Ingredient notes and substitutions<\/strong><\/p>\n<ul>\n<li>Use about one-third as much dried herb as fresh, then adjust for the particular herb\u2019s strength.<\/li>\n<li>Removing some skin reduces the amount of skin and fat served, but can leave the surface drier. A longer marinade does not guarantee moisture retention.<\/li>\n<li>Marinate in the fridge for one or two hours, or for 6\u201312 hours if time and the meat\u2019s use-by date allow.<\/li>\n<li>Reduce added salt when using a salty stock or seasoning blend.<\/li>\n<li>Cool leftovers promptly and refrigerate at 0\u20135\u00b0C for up to 48 hours, or freeze promptly. About two months is a practical freezer quality target, not a guarantee independent of handling.<\/li>\n<\/ul>\n<h2>How to make herb-roasted chicken thighs<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/chicken-thighs-with-butter-and-herbs-ready-for-roasting-7030-5.webp\" alt=\"Chicken thighs with butter and herbs ready for roasting\" title=\"Chicken thighs with butter and herbs ready for roasting\"><\/p>\n<ol>\n<li><strong>Preheat the oven to 200\u00b0C conventional, or 180\u00b0C fan.<\/strong> Keep the chicken refrigerated until preparation; do not leave it out to warm up. Pat it dry with kitchen paper without washing it.<\/li>\n<li><strong>Make the marinade:<\/strong> mix the 3 tbsp oil, 4 crushed garlic cloves, lime juice, salt, 1 tsp pepper, 1 tsp paprika, rosemary, thyme and 1 tsp oregano. Use the dried-herb quantities above if substituting.<\/li>\n<li><strong>Season the chicken:<\/strong> coat each piece, including carefully under the skin. Cover and marinate in the fridge for 1\u20132 hours, or 6\u201312 hours if appropriate. Wash hands and utensils after contact with raw poultry.<\/li>\n<li><strong>Prepare the tin:<\/strong> spread the sliced onion, or the alternative carrot, over the base. Arrange thighs skin-side up with space around them, then add the 120 ml stock or water around the meat.<\/li>\n<li><strong>Prepare for browning:<\/strong> the oil in the marinade coats the skin. Reserve the optional butter and honey or sugar for the later glaze rather than adding extra quantities now.<\/li>\n<li><strong>Start roasting:<\/strong> cook at 200\u00b0C conventional or 180\u00b0C fan for about 20 minutes.<\/li>\n<li><strong>Continue cooking:<\/strong> reduce to 180\u00b0C conventional or 160\u00b0C fan, cover loosely with foil and roast for around 25\u201335 minutes more. Larger pieces may need longer.<\/li>\n<li><strong>Brown the skin:<\/strong> remove the foil and return to 200\u00b0C conventional or 180\u00b0C fan for roughly 8\u201312 minutes, watching closely. A grill can brown more quickly, so do not use that time automatically under a hot grill.<\/li>\n<li><strong>Check safe cooking:<\/strong> use a clean probe in the thickest part, avoiding bone. Aim for 75\u00b0C for 30 seconds, or 70\u00b0C for 2 minutes. Colour and clear juices alone are not as reliable as a temperature check; cook longer if necessary.<\/li>\n<li><strong>Rest before serving:<\/strong> once safely cooked, rest for around 8\u201310 minutes under loose foil before arranging the platter.<\/li>\n<li><strong>Optional glaze:<\/strong> before the resting stage, brush on the reserved 30 g melted butter and optional tablespoon of honey or sugar. Return briefly to the oven for 2\u20133 minutes, watching for burning; these are the listed quantities, not additional ingredients.<\/li>\n<li><strong>Serve:<\/strong> finish with parsley or chives. Set aside any planned leftovers for prompt cooling rather than leaving the whole tray out during the meal.<\/li>\n<\/ol>\n<p><strong>Tips for beginners<\/strong><\/p>\n<ul>\n<li><strong>Do not wash raw chicken:<\/strong> splashes can spread contamination. Use kitchen paper if drying the surface, discard it immediately and clean the work area.<\/li>\n<li><strong>Use a thermometer:<\/strong> check thick areas and differently sized pieces with a clean probe; it is more dependable than judging from the surface.<\/li>\n<li><strong>A short marinade is useful:<\/strong> one or two hours in the fridge can add flavour when there is little preparation time.<\/li>\n<li><strong>Organise before cooking:<\/strong> have the tin and ingredients ready before handling raw chicken, and leave enough time for the oven to heat fully. A hot tin is optional and needs careful handling.<\/li>\n<\/ul>\n<h2>Chicken thigh variations: fillings, sauces and simpler options<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/roasted-and-shredded-chicken-served-with-herbs-and-citrus-7030-6.webp\" alt=\"Roasted and shredded chicken served with herbs and citrus\" title=\"Roasted and shredded chicken served with herbs and citrus\"><\/p>\n<p>Adapt <strong>roasted chicken thighs<\/strong> with one of these fillings or coatings. They are alternatives to the main seasoning, not instructions to add every sauce at once; stuffed pieces may need longer cooking.<\/p>\n<p><strong>Simple Brazilian farofa<\/strong><\/p>\n<p>Farofa is a toasted cassava-flour side dish. Serving it separately keeps it crisp and makes checking the chicken easier; breadcrumbs offer a different, non-gluten-free variation.<\/p>\n<ul>\n<li><strong>160 g Brazilian cassava flour<\/strong> \u2014 or suitable Brazilian flaked maize flour; UK cornflour, which is corn starch, is not the same ingredient.<\/li>\n<li><strong>100 g chopped bacon<\/strong> \u2014 or calabresa sausage. Omitting the meat makes the farofa vegetarian, not the chicken meal.<\/li>\n<li><strong>1 medium onion, chopped<\/strong><\/li>\n<li><strong>1 garlic clove, chopped<\/strong><\/li>\n<li><strong>2 tbsp butter or oil<\/strong><\/li>\n<li><strong>Salt and pepper to taste<\/strong><\/li>\n<li><strong>Chopped parsley<\/strong> to finish<\/li>\n<\/ul>\n<ol>\n<li><strong>Cook the bacon:<\/strong> heat the butter or oil in a pan and fry the bacon until thoroughly cooked. If using sausage, follow its cooking instructions.<\/li>\n<li><strong>Add the aromatics:<\/strong> soften the onion, then add the garlic and cook without burning it.<\/li>\n<li><strong>Toast the flour:<\/strong> stir in the cassava flour and cook, stirring, until lightly golden.<\/li>\n<li><strong>Finish:<\/strong> season to taste, turn off the heat and stir in the parsley.<\/li>\n<li><strong>Serve alongside, or stuff cautiously:<\/strong> if placing 1\u20132 tbsp under each thigh\u2019s skin, use cooled filling and do not pack it tightly. Both the filling centre and chicken must reach a safe temperature; allow additional cooking time and check with a probe.<\/li>\n<\/ol>\n<p><strong>Creamy cheese and herb filling<\/strong><\/p>\n<ul>\n<li><strong>150 g ricotta or Brazilian requeij\u00e3o creamy cheese spread<\/strong> \u2014 compare prices locally; the textures differ.<\/li>\n<li><strong>1 tbsp chopped mixed herbs<\/strong> such as parsley, chives and thyme<\/li>\n<li><strong>30 g grated Parmesan or mozzarella, optional<\/strong><\/li>\n<li><strong>Pepper and salt to taste<\/strong><\/li>\n<\/ul>\n<ol>\n<li><strong>Mix:<\/strong> combine the ricotta or spread, herbs, optional grated cheese and seasoning.<\/li>\n<li><strong>Fill lightly:<\/strong> place a spoonful under each thigh\u2019s skin without overpacking.<\/li>\n<li><strong>Roast and check:<\/strong> use the base recipe\u2019s oven settings, allowing extra time if needed. Check the centre of the filling as well as the thickest meat for 75\u00b0C for 30 seconds, or an equivalent safe combination.<\/li>\n<\/ol>\n<p><strong>Citrus and garlic marinade<\/strong><\/p>\n<ul>\n<li><strong>Juice of 1 orange and 1 lime<\/strong><\/li>\n<li><strong>3 tbsp olive oil<\/strong><\/li>\n<li><strong>4 garlic cloves, crushed<\/strong><\/li>\n<li><strong>1 tsp honey<\/strong>, optional; omit for children under one<\/li>\n<li><strong>Salt, pepper and finely grated lime zest<\/strong><\/li>\n<\/ul>\n<ol>\n<li><strong>Mix:<\/strong> combine the juices, oil, garlic, optional honey and seasoning. Reserve some in a separate clean container before any of it touches raw chicken.<\/li>\n<li><strong>Marinate:<\/strong> coat the thighs with the remaining mixture and refrigerate for 1\u20132 hours.<\/li>\n<li><strong>Roast:<\/strong> follow the base cooking method and safe temperature check. Use only the clean reserved sauce for later basting, then finish with zest. Discard marinade that held raw poultry; do not use it as a serving sauce.<\/li>\n<\/ol>\n<p><strong>Honey and mustard glaze<\/strong><\/p>\n<ul>\n<li><strong>3 tbsp mustard<\/strong> \u2014 Dijon or yellow mustard<\/li>\n<li><strong>2 tbsp honey or brown sugar<\/strong> \u2014 use sugar instead of honey for children under one<\/li>\n<li><strong>1 tbsp olive oil<\/strong><\/li>\n<li><strong>Salt, pepper and 1 tsp paprika<\/strong><\/li>\n<\/ul>\n<ol>\n<li><strong>Combine:<\/strong> mix the mustard, honey or sugar, oil, paprika, salt and pepper. Reserve any serving portion separately before touching the chicken or a used basting brush.<\/li>\n<li><strong>Glaze:<\/strong> brush onto the thighs during the final 15\u201320 minutes of roasting, watching closely so the sugar does not burn.<\/li>\n<li><strong>Serve:<\/strong> offer only the untouched reserved sauce alongside the fully cooked meat; discard sauce contaminated by raw poultry.<\/li>\n<\/ol>\n<p><strong>A simpler herb and lime version<\/strong><\/p>\n<ul>\n<li><strong>1.8 kg chicken thighs<\/strong><\/li>\n<li><strong>3 tbsp olive oil<\/strong><\/li>\n<li><strong>Zest and juice of 1 lime<\/strong><\/li>\n<li><strong>2 tbsp mixed chopped fresh rosemary and thyme<\/strong> \u2014 or about 2 tsp mixed dried herbs<\/li>\n<li><strong>Salt and pepper<\/strong><\/li>\n<\/ul>\n<ol>\n<li><strong>Mix:<\/strong> combine the oil, lime zest and juice, herbs, salt and pepper, then coat the chicken.<\/li>\n<li><strong>Marinate:<\/strong> refrigerate for about an hour, or at least 30 minutes if time is short.<\/li>\n<li><strong>Roast without stuffing:<\/strong> use the base recipe\u2019s staged oven settings and check the thickest meat with a clean probe. Browning alone does not confirm that it is safely cooked.<\/li>\n<\/ol>\n<p><strong>Shredded chicken using leftovers<\/strong><\/p>\n<ul>\n<li><strong>Previously roasted chicken thighs, promptly chilled and safely stored<\/strong><\/li>\n<li><strong>1 medium onion, chopped<\/strong><\/li>\n<li><strong>2 garlic cloves, chopped<\/strong><\/li>\n<li><strong>120 ml tomato sauce or stock<\/strong><\/li>\n<li><strong>Herbs and salt to taste, plus a little oil as needed for frying<\/strong><\/li>\n<\/ul>\n<ol>\n<li><strong>Shred:<\/strong> remove the bones and skin and pull the meat apart with forks.<\/li>\n<li><strong>Soften the aromatics:<\/strong> heat a little oil, soften the onion and garlic, then add the chicken.<\/li>\n<li><strong>Add moisture:<\/strong> stir in the tomato sauce or stock, adjust the seasoning and heat until steaming hot throughout. Reheat leftovers only once.<\/li>\n<li><strong>Serve in:<\/strong> sandwiches or pancakes immediately. For a pie, assemble with cold, safely stored chicken and let the baking be its single reheating stage instead of heating it twice.<\/li>\n<\/ol>\n<p><strong>Quick substitution tips<\/strong><\/p>\n<ul>\n<li><strong>Compare alternatives:<\/strong> ricotta and requeij\u00e3o, bacon and sausage, or fresh and dried herbs may vary in price. Check allergens and use roughly one-third as much dried herb.<\/li>\n<li><strong>Keep it simple:<\/strong> choose one filling or sauce that complements the meal rather than combining every option.<\/li>\n<li><strong>Taste safely:<\/strong> adjust a clean sauce before it touches raw meat, or taste the finished, thoroughly cooked food. Never taste raw-poultry marinade.<\/li>\n<\/ul>\n<h2>Affordable sides and festive presentation<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/vegetable-rice-and-bread-side-dishes-for-a-christmas-meal-7030-7.webp\" alt=\"Vegetable, rice and bread side dishes for a Christmas meal\" title=\"Vegetable, rice and bread side dishes for a Christmas meal\"><\/p>\n<p>Choose sides that are easy to prepare in useful quantities, fit your budget and add contrasting colours or textures.<\/p>\n<p><strong>Side dishes and planning portions<\/strong><\/p>\n<ul>\n<li><strong>Mashed potato:<\/strong> about 200 g raw potato per person is a starting point when it is the main starch. Milk and butter quantities depend on your recipe; cassava is an alternative only if available and economical locally.<\/li>\n<li><strong>Vegetable rice:<\/strong> allow about 50\u201375 g uncooked rice per person, adding grated carrot, peas or herbs for colour. Reduce this when serving several starchy sides.<\/li>\n<li><strong>Roasted vegetables:<\/strong> around 150 g per person, using potatoes, carrots and onions cut to cook at compatible rates.<\/li>\n<li><strong>Simple farofa:<\/strong> around 30\u201350 g prepared side dish per person. Toasted breadcrumbs make a different version and contain gluten unless specifically gluten-free.<\/li>\n<li><strong>Fresh salad:<\/strong> around 60\u201380 g leaves per person if salad is a substantial side; add tomatoes and red onion, or use fewer leaves for a smaller garnish.<\/li>\n<li><strong>Bread and toast:<\/strong> allow a small roll each or offer a shared basket, depending on the other sides.<\/li>\n<\/ul>\n<p><strong>Make simple dishes look inviting<\/strong><\/p>\n<ol>\n<li><strong>Use suitable serving dishes:<\/strong> mix platters and bowls already in your cupboard, keeping hot food in heat-safe dishes.<\/li>\n<li><strong>Contrast colours:<\/strong> put a neutral starch beside colourful vegetables or salad.<\/li>\n<li><strong>Add simple garnishes:<\/strong> clean edible leaves, citrus slices and fresh herbs can finish a platter.<\/li>\n<li><strong>Offer sauces separately:<\/strong> small bowls let guests choose their own quantity and make dietary ingredients easier to identify.<\/li>\n<li><strong>Vary the arrangement:<\/strong> bowls and stable stands create different heights without needing more food.<\/li>\n<\/ol>\n<p><strong>Prepare ahead and make the most of leftovers<\/strong><\/p>\n<ul>\n<li><strong>Prepare selected sides ahead:<\/strong> cook fully, cool promptly, refrigerate and reheat once when required. Rice has a shorter 24-hour refrigerated limit.<\/li>\n<li><strong>Reuse safely stored meat:<\/strong> plan sandwiches, fillings or a warm salad rather than leaving leftovers forgotten in the fridge.<\/li>\n<li><strong>Shop thoughtfully:<\/strong> share large packs and freeze promptly when this reduces the overall bill.<\/li>\n<li><strong>Check the joint\u2019s yield:<\/strong> a cheaper price per kilogram may be offset by extra bone, fat or trimming.<\/li>\n<\/ul>\n<p><strong>Simple menu combinations<\/strong><\/p>\n<ul>\n<li><strong>A classic combination:<\/strong> roasted chicken thighs, mashed potato and green salad.<\/li>\n<li><strong>For a sharing meal:<\/strong> pork shoulder, vegetable rice and roasted vegetables.<\/li>\n<li><strong>For a beef-centred menu:<\/strong> sliced pot-roasted chuck, a leafy salad with black-eyed beans and bread.<\/li>\n<li><strong>For a Brazilian-style spread:<\/strong> pork ribs, crunchy farofa and chopped tomato vinaigrette.<\/li>\n<\/ul>\n<p><strong>Practical finishing touches<\/strong><\/p>\n<ul>\n<li><strong>Limit the number of dishes:<\/strong> focus on well-prepared food rather than too many options.<\/li>\n<li><strong>Use manageable portions:<\/strong> smaller initial servings with seconds available can reduce plate waste.<\/li>\n<li><strong>Share the work:<\/strong> arrange for family or friends to bring sides, agreeing on transport and chilling where needed.<\/li>\n<\/ul>\n<h2>Store and reuse leftovers<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/covered-containers-of-cooked-leftovers-arranged-in-a-fridge-7030-8.webp\" alt=\"Covered containers of cooked leftovers arranged in a fridge\" title=\"Covered containers of cooked leftovers arranged in a fridge\"><\/p>\n<p><strong>Safe storage and planned reuse<\/strong> help make your shopping go further. Portion, label and chill food promptly rather than judging its safety by smell later.<\/p>\n<p><strong>Storage basics<\/strong><\/p>\n<ul>\n<li><strong>Cool promptly and refrigerate within one to two hours<\/strong> of cooking, dividing large quantities into shallow portions. Do not leave a whole joint cooling slowly on the table.<\/li>\n<li><strong>Fridge storage:<\/strong> keep cooked meat at 0\u20135\u00b0C and use within 48 hours, or sooner if an ingredient has a shorter limit.<\/li>\n<li><strong>Freezer planning:<\/strong> freeze promptly in suitable packaging; about two months is a useful quality target for this dish, not a universal safety deadline.<\/li>\n<li><strong>Use sealed food containers<\/strong> or freezer bags, removing excess air where practical.<\/li>\n<li><strong>Label clearly:<\/strong> record the contents and the cooking and freezing dates.<\/li>\n<\/ul>\n<p><strong>Freeze in useful portions<\/strong><\/p>\n<ol>\n<li><strong>Divide:<\/strong> separate the amount you are likely to use in one meal.<\/li>\n<li><strong>Cool efficiently:<\/strong> use shallow containers and refrigerate within one to two hours; do not wait for a large mass of meat to become completely cold on the worktop.<\/li>\n<li><strong>Pack:<\/strong> use freezer-safe containers or bags, leaving appropriate space where liquids may expand.<\/li>\n<li><strong>Label:<\/strong> write the dish name and dates on the outside of the packaging.<\/li>\n<li><strong>Freeze flat where suitable:<\/strong> thin, sealed portions are easier to stack and defrost than a large solid block.<\/li>\n<\/ol>\n<p><strong>Defrost and reheat<\/strong><\/p>\n<ol>\n<li><strong>Defrost in the fridge:<\/strong> allow enough time for the actual portion size; overnight is not enough for every package. Use within 24 hours of full defrosting.<\/li>\n<li><strong>Avoid repeated cycles:<\/strong> defrost only what you need and do not keep reheating the same leftovers or refreezing food after serving.<\/li>\n<li><strong>Reheat once:<\/strong> heat until steaming hot throughout. A clean probe can check for 75\u00b0C for 30 seconds; surface heat or a little hot juice is not enough.<\/li>\n<li><strong>Microwave carefully:<\/strong> use a suitable cover, turn or stir partway through and follow standing-time instructions to avoid cold spots.<\/li>\n<\/ol>\n<p><strong>Ideas for another meal<\/strong><\/p>\n<ul>\n<li><strong>Sandwiches and pies:<\/strong> combine safely stored shredded meat with a suitable sauce; plan the pie baking as its single reheating stage.<\/li>\n<li><strong>Soup and stock:<\/strong> use promptly chilled bones and trimmings, adding vegetables and pasta as appropriate. Preparing stock does not rescue badly stored leftovers.<\/li>\n<li><strong>Baked rice:<\/strong> combine safely chilled rice with meat, vegetables and cheese, then heat thoroughly once. Cool rice ideally within an hour and use refrigerated rice within 24 hours.<\/li>\n<li><strong>Fillings:<\/strong> use the meat in pancakes, small pies or a Brazilian escondidinho topped with mash, with thorough final heating.<\/li>\n<li><strong>Croquettes:<\/strong> combine chopped meat with mash or a suitable binder, shape and cook until the centres are steaming hot, not just the outsides browned.<\/li>\n<\/ul>\n<p><strong>Reduce waste through better storage<\/strong><\/p>\n<ul>\n<li><strong>Portion raw purchases:<\/strong> freeze what you will not use within its safe storage period.<\/li>\n<li><strong>Freeze small portions:<\/strong> avoid defrosting more cooked meat than you can use at once.<\/li>\n<li><strong>Use suitable bones and trimmings:<\/strong> make stock while they are still safely stored, then cool and store the stock promptly too.<\/li>\n<li><strong>Choose reusable containers:<\/strong> check that they are food- and freezer-safe; glass needs room for expansion and protection from sudden temperature changes.<\/li>\n<\/ul>\n<p><strong>A simple plan for the next day<\/strong><\/p>\n<ol>\n<li><strong>After cooking and serving:<\/strong> set aside leftovers in shallow portions early enough to meet the cooling limit, label and refrigerate.<\/li>\n<li><strong>The next day:<\/strong> choose a simple sandwich, soup or warm salad, using the meat within 48 hours of cooking and respecting any shorter ingredient limit.<\/li>\n<li><strong>Refresh the presentation:<\/strong> add fresh herbs, a cleanly prepared sauce or toasted crumbs; these improve the dish but do not extend its storage life.<\/li>\n<\/ol>\n<p><strong>Final habits to keep<\/strong><\/p>\n<ul>\n<li><strong>Use a short fridge timetable:<\/strong> cooked meat within 48 hours, cooked rice within 24 hours, or freeze promptly as appropriate.<\/li>\n<li><strong>Plan quantities:<\/strong> sensible shopping prevents waste before cooking starts.<\/li>\n<li><strong>Keep a simple routine:<\/strong> portion, label, chill and decide when each item will be used.<\/li>\n<\/ul>\n<h2>A Christmas meal that suits your budget<\/h2>\n<p>The right cut, well-chosen sides and a realistic preparation plan can make a festive meal without an expensive centrepiece.<\/p>\n<p>We hope these ideas help you plan your celebration. Follow our social channels for more recipes and cooking ideas.<\/p>\n<p>Visit the <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas blog<\/a> for more inspiration and share your festive table with us. Happy Christmas!<\/p>\n<h2>FAQ: Budget-Friendly Christmas Roasts<\/h2>\n<h3>Which cuts are worth comparing for an affordable roast?<\/h3>\n<p>Chicken thighs, pork shoulder, beef chuck, brisket and pork ribs can offer value, depending on local prices and edible yield. Match the method to the cut: chicken cooks relatively quickly, while chuck and brisket need longer, usually moist cooking.<\/p>\n<h3>How much meat should I buy per person?<\/h3>\n<p>For a meal with sides, start around 150\u2013200 g raw boneless meat per adult or 220\u2013300 g bone-in chicken. Very bony ribs or heavily trimmed cuts need more. Adjust for children\u2019s ages, appetites, shrinkage and a modest margin rather than using one rule for every cut.<\/p>\n<h3>Can I prepare the meat and sides ahead?<\/h3>\n<p>Yes. Marinate in the fridge within the meat\u2019s use-by date. Cook make-ahead dishes completely, cool promptly, refrigerate and reheat once until steaming hot. Never partly roast meat one day to finish the next; cooked rice should be chilled quickly and used within 24 hours.<\/p>\n<h3>How should I store and reuse leftovers?<\/h3>\n<p>Cool meat in shallow portions and refrigerate within one to two hours at 0\u20135\u00b0C. Use within 48 hours or freeze promptly; two months is a useful freezer quality target. Defrost in the fridge, use within 24 hours of defrosting and reheat only once until steaming hot throughout.<\/p>\n<h3>Which inexpensive sides make the meal feel festive?<\/h3>\n<p>Pair mash or rice with colourful roasted vegetables and a fresh salad. Herbs, citrus slices and serving dishes you already own can finish the table without a large extra cost.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/cooking-your-food\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: cooking food safely<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: chilling, freezing and defrosting<\/a><\/li>\n<li><a href=\"https:\/\/www.food.gov.uk\/print\/pdf\/node\/4286\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: home food fact checker, including cooked rice<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Compare five Christmas roast alternatives, plan portions and make herb-roasted chicken thighs with inexpensive sides and practical leftovers tips.<\/p>\n","protected":false},"author":7,"featured_media":18151,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":"","_links_to":"","_links_to_target":""},"categories":[142],"tags":[],"class_list":["post-7030","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas-recipes","entry","has-media"],"_links":{"self":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/7030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/comments?post=7030"}],"version-history":[{"count":1,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/7030\/revisions"}],"predecessor-version":[{"id":18180,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/7030\/revisions\/18180"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media\/18151"}],"wp:attachment":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media?parent=7030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/categories?post=7030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/tags?post=7030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}