Christmas is just around the corner. You've got guests to invite, decorations to put up, gifts to buy – it's all too much. At least lunch doesn't have to be hard.
Do yourself a favour this Christmas and use a charcoal cooker to create the ultimate Christmas lunch. It’s easy, simple, and oh-so-delicious!
Read on to discover the best Christmas charcoal cooking recipes ever.
Christmas turkey
Cooking your Christmas turkey in a charcoal cooker is an excellent way to introduce a rich charcoal flavour into your meal. All you need is:
1 x 4.5 to 5.5kg whole turkey
2 brown onions
6 sprigs of fresh rosemary
100 grams butter, cubed
4 rashers smoked bacon, rindless, roughly chopped
4 garlic cloves
1½ teaspoon sea salt, plus extra to season
1 teaspoon freshly ground black pepper, plus extra to season
Olive oil
butcher's twine
Dry the skin of the turkey with paper towels. Fold the wings under the turkey.
Roughly chop half of one of your onions. Put the chopped onion and the leaves of four rosemary sprigs into a food processor along with the butter, bacon, garlic cloves, salt and pepper. Blitz it all into a paste.
Stuff the paste under the skin of the turkey's thighs and breast. Lightly coat the turkey all over with olive oil. Season with extra salt and pepper.
Chop the remaining onion into quarters. Place the onion quarters and the two remaining sprigs of rosemary into the turkey's cavity. Tie the legs together using kitchen string.
Roast the turkey over indirect medium heat, with the lid closed, for 2 hours or until the internal temperature has reached 71°C.
Cover with aluminium foil once the turkey has cooked and leave to rest for 20 to 30 minutes before carving. Enjoy!
Chilli Prawns
There are few things more inherently Australian than prawns on a barbeque. Add a little chilli, and it's the perfect Christmas entree!
1/2 kg prawns uncooked
1 tbs oil
1/2 cup fresh basil leaves chopped
2 tsp lime rind grated
1 tsp chilli chopped fresh
1 tsp garlic fresh minced
It couldn't be any easier. Simply combine all ingredients in a bowl and refrigerate for a couple of hours. Then cook the prawns over indirect heat for a few minutes on each side, until they’re cooked through. Serve with salad or salsa.
Cranberry Barbeque Sauce
Barbecue sauce makes everything better - it's just a fact. Now it comes with a bit of a Christmas twist.
1 14-ounce bottle of tomato sauce
1/4 cup cider vinegar
1/4 cup yellow mustard
1/4 cup Worcestershire sauce
2 tablespoons of honey
1/2 medium onion, minced
1 clove garlic, minced
1/2 cup canned jellied cranberry sauce, diced
1/2 teaspoon coarse salt
Combine all the ingredients in a saucepan and gradually bring it to a boil over medium heat, stirring or whisking steadily to dissolve the cranberry sauce. Then gently simmer for 15 to 20 minutes until thick and richly flavoured. Remember to occasionally stir the sauce to prevent it from burning. Store in an airtight container in the fridge. Delicious!
We're not just experts at Christmas - we design, build, and install unique and stunning outdoor kitchens! Call Justin on 0437 658 850 for a free quote today.
