Are you hosting this year and stuck on what to get on the table? Or are you on dessert duty? Here are some of the top recipes we have found for a very Aussie Christmas!
We hope you enjoy.
Aussie Caesar Salad with King Prawns and Mango
There is nothing better than some fresh prawns on Christmas day. Here is an Aussie twist on a summer classic.
- 20 large green King prawns, peeled and deveined
- 4 cloves garlic, minced
- ½ bunch thyme leaves
- ¼ cup extra virgin olive oil
- Sea-salt flakes and freshly-ground black pepper
- Leaves of 1 head Sweet Gem lettuce
- 4 cups baby rocket leaves
- ½ cup sliced almonds, toasted
- 2 cups pecorino, shaved
- 1 bunch chives, finely chopped
- 2 cup cooked pappadums, crumbled
- 2 mangoes
- 1 cup aioli
- Juice of 2 limes
- 2 tsp sesame oil
- 1 tsp Tabasco
- 2 tsp sweet mustard
- Toss the prawns with the garlic, thyme, and olive oil in a large bowl. Season with salt and pepper, then cook on a moderate barbecue grill.
- Toss the Sweet Gem lettuce, rocket, almonds, Pecorino, chives, and pappadum crumbs. Use a sharp knife to remove the mango cheeks, scoop out the flesh, and slice finely. Add to salad.
- Remove the remaining flesh from around the mango stone, then combine with the aioli, lime juice, sesame oil, Tabasco, and mustard. Puree until smooth. Drizzle over the salad, then serve with prawns.
Christmas Fig-Glazed Ham
Ditch the traditional honey mustard glaze, this will be a new favourite!
- 7-8kg whole bone-in double smoked ham
- 350ml water
- 3/4 cup brown sugar
- 1/2 cup fig jam
- 1/3 cup apple juice
- 2 Tbsp balsamic vinegar
- 1/4 tsp cinnamon
- Put ham, skin-side up, on a chopping board. Using a small sharp knife, cut around shank, through the rind, 10cm from end of shank bone.
- To remove the rind from ham, starting at the opposite end to shank bone, insert your fingertips between rind and fat. Run fingers from side to side, separating rind from fat, taking care not to tear rind or fat. You can then either discard the rind or reserve it for storing the leftover ham later (see tip below).
- Score fat lengthways, in diagonal lines 1-1.5cm apart. Cover shank with foil to prevent it from burning.
- Put one shelf in the lowest position in the oven and remove all other shelves. Preheat oven to 180°C fan-forced (200°C conventional). Place a large wire rack in a roasting pan, then transfer ham to pan on top of the rack, decorative side up. Pour water into the base of the pan.
- For fig glaze, put all ingredients in a small saucepan over low heat and stir for 5 minutes, until melted and smooth.
- Brush a little glaze over ham until fat is completely covered. Bake for 1 hour, basting with remaining glaze every 20 minutes, until lightly golden.
- Transfer ham to a large platter and serve.
Vanilla and Mango Pavlova Roll
A tropical twist on the most classic Aussie dessert.
- 6 free-range egg whites
- 1 tsp cream of tartar
- 275g caster sugar
- 2 tsp natural vanilla extract
- 2 tbsp rice flour
- 1 lime, juiced
- 500g mascarpone
- 300ml thickened cream
- 1½ cups icing sugar
- 2 tsp vanilla bean paste
- 2 mangoes, finely sliced
- 2 tsp pink peppercorns, crumbled
- bowl of an electric mixer and beat with the whisk attachment until soft peaks form. Begin adding 250g of the caster sugar, 2 Tbsp at a time, beating until thick and glossy.
- Beat in the vanilla extract and rice flour, then fold in the lime juice. Spread on a lined oven tray to make a rectangle 35cm long. Bake for 15 minutes, until lightly golden.
- Sprinkle the remaining caster sugar on a sheet of baking paper and invert the meringue onto it, then remove the top paper. Cool for 5 minutes.
- Whisk the mascarpone, cream, icing sugar and vanilla paste in an electric mixer to stiff peaks. Spread three-quarters onto the meringue, then top with three-quarters of the mango and pepper. Roll up gently, then top with the remaining cream, mango and pepper.
Gingerbread Christmas Cookies
Would it really be Christmas without gingerbread?
- 160g unsalted butter
- 140g caster sugar
- 180g brown sugar
- 3 free-range eggs
- 2Tbsp molasses
- 600g plain flour
- 1½tsp baking powder
- 2tsp ground cinnamon
- 3tsp mixed spice
- 2Tbsp ground ginger
- 1½ lemons, juiced
- 300g pure icing sugar, sifted
- Silver cachous, to decorate
- and process until combined. Add plain flour, baking powder and spices, and process until a smooth dough forms. The dough will be soft and slightly sticky. Rest in the fridge for 2 hours or overnight. The dough needs to be chilled and firmish to roll.
- Preheat your oven to 180°C fan-forced or 200°C conventional. Line an oven tray with baking paper.
- Halve the dough, leave the one half in the fridge. On a floured surface, roll out the other half to 1-1.5cm thick and cut out your cookies (reroll the scraps to use all the dough). Put shapes on prepared tray, leaving a couple of centimetres between each one, and bake for 10-12 minutes or until lightly golden. They will still be a little soft when they come out of the oven so leave to cool on the tray. Repeat with the remaining chilled dough.
- To make the icing, mix icing sugar and lemon juice until it reaches a thick honey-like consistency – adjust with more sugar or lemon juice if needed.
- Fit a piping bag with a small nozzle, or snip a small piece off the end of a snap-lock bag. Fill with icing and decorate cooled cookies with patterns and designs, decorating some with silver cachous. Or, loosen the icing further with lemon juice or water and dip cooled cookies into the icing. Leave iced cookies on a wire rack to set.
All recipes are sourced from Better Homes and Gardens.