The weather is warming up, carols are being played on the radio, and there’s a certain magic in the air. It can only mean one thing - Christmas is here!
Putting your hand up to host Christmas lunch seemed like a great idea at the time, but now it’s time to put your money where your mouth is. And in amongst the hustle and bustle of gift buying, decorating and invites, you somehow have to plan a whole extravagant Chrissy lunch. No thank you.
Cooking for Christmas doesn’t have to be hard - in fact, it can be super simple. So take a load off and read on to discover our top 4 easy Christmas lunch ideas.
The perfect Christmas cheese board
If there’s one thing Aussies love, it's a good cheese board. Offer your guests the ultimate cheese board to nibble on while they wait for the main event.
The best cheese boards look complicated but are really very simple. Follow our formula for the perfect pre-lunch snack:
Start with a large wooden board - preferably with a handle.
Choose at least three different cheeses with different textures - soft, semi-soft, hard, and semi-hard - and flavour profiles, such as brie, stilton or cheddar.
Add some nibbles that enhance the flavour of your cheeses. Get a mixture of something aromatic, something pickled, and something sweet. Think olives, mustard or dried fruits.
Now throw in some carbs like crusty bread, crackers or breadsticks.
Garnishes such as rosemary, thyme or sage will give your board some serious wow factor. And don’t forget plenty of cheese knives and spreaders.
To turn your cheese board into a real statement, don’t be afraid to pile it on. Fill up any gaps with delicious treats your guests can enjoy.
Ham and leek and quiche
Christmas is always too hot to deal with a heavy roast. Opt for something light and easy, using a classic Christmas staple - ham.
All you need is:
Olive oil
2 medium leeks, chopped
1 small onion, chopped
Kosher salt and freshly ground black pepper
115g thinly sliced deli ham, torn into pieces
8 large eggs
1 cup crème fraîche
1 cup whole milk
1 tbsp. Dijon mustard
1 cup Gruyère cheese, grated
2 tbsp. chopped fresh chives
2 tbsp. chopped fresh parsley
Preheat the oven to 160℃ and lightly oil a baking dish.
Heat the oil in a large pan over medium heat. Add the leeks and onion, and season with salt and pepper. Cook until tender for roughly six to eight minutes. Add the ham and cook until the liquid has evaporated - which should take about two to three minutes.
Beat together the eggs, crème fraîche, milk, mustard, and salt and pepper in a bowl. Fold in the cheese, chives, parsley, and leek mixture and transfer it all to the prepared baking dish.
Bake until just set for 45 to 55 minutes. Let it stand for five minutes before serving.
Portuguese chicken skewers with mango
Time to fire up the barbecue! You can’t go wrong with chicken skewers. Try out this family favourite with a refreshing, exotic twist.
800g chicken thigh fillets trimmed
Olive oil
2 tbs Portuguese spice mix
1/4 cup oregano leaves only
2 Calypso mangoes diced and peeled
1 cup white sugar
2 limes juiced large
1/4 cup fish sauce
1/4 cup water
1 long red chilli finely chopped seeds left
4 spring onions thinly sliced
Cut the chicken into 2 cm pieces. Combine the oil and spice mix in a large bowl, and add the chicken and oregano - remember to stir it all together to coat. Thread the chicken onto eight skewers. Cover and refrigerate while making the saute chilli mango.
To do that, pour the sugar into a non-stick frying pan and then place it over medium-high heat. Stir occasionally until the sugar has melted and is a deep golden colour. Remove the pan from heat and add combined lime juice, fish sauce and water. Be careful - the mixture may spit.
Return the pan to heat and cook, stirring, over medium heat until the toffee dissolves and the syrup is smooth. Bring it to a boil and boil gently for five to eight minutes until the syrup thickens, then stir in the chilli. Add the mango and toss gently until the mango is well coated. Remove the pan from heat again and scatter over the spring onions.
Preheat the barbecue and barbecue the chicken skewers for ten minutes, turning until they’re cooked through.
Serve with sauteed chilli mango.
Green salad with roasted carrots and creamy tarragon dressing
Easy, fresh and oh-so-delicious, this salad is the perfect side dish for your favourite Christmas meal.
Gather together:
500g small, thin carrots, trimmed and halved lengthwise.
1 tbsp. olive oil
Kosher salt and freshly ground pepper
1/4 cup créme fraîche or sour cream
1 tbsp. chopped fresh tarragon, plus more for garnish
2 tbsp. whole milk
1 tbsp. fresh lemon juice
1 tbsp. mayonnaise
1 tsp. Dijon mustard
4 small heads of gem lettuce, leaves separated and torn
Preheat the oven to 230℃. Toss together the carrots and oil on a large-rimmed baking tray. Season with salt and pepper. Roast, tossing once, until golden brown and tender, for about fifteen to eighteen minutes.
While the carrots are roasting, whisk together créme fraîche, tarragon, milk, lemon juice, mayonnaise, and mustard in a serving bowl. Season with salt and pepper. Transfer four tablespoons of the dressing to another bowl and reserve.
Add lettuce to the serving bowl and toss to coat. Top with carrots and drizzle with the reserved dressing. Don’t forget to garnish with additional tarragon!
