Whether it be a sweetly-glazed Panettone, a Yorkshire pudding with all the trimmings or prawns sizzling on the barbie, we all have our favourite Christmas meals.
So we’ve compiled a list of festive dishes from our friends at Gourmet Traveller that are sure to send your loved ones into that oh-so-revered, post-Christmas lunch slumber.
CHAR-GRILLED BRUSSEL SPROUTS WITH APPLE AND PEPITAS
A twist on the old divisive Christmas favourite, these Brussel sprouts are sure to win over any non-believers.
400 gm Brussels sprouts, tough outer leaves discarded, tender outer leaves reserved separately, hearts thickly sliced lengthways
1 tbsp olive oil
2 Granny Smith apples, cut into julienne and tossed in juice of ½ lemon
4 radishes, thinly sliced on a mandolin
1golden shallot, thinly sliced
½ cup coarsely chopped flat-leaf parsley
Toasted pepita dressing
1½ tbsp each olive oil and hazelnut oil
2 tbsp pepitas
1 garlic clove, finely chopped
Finely grated rind and juice of ½ lemon
1 tbsp red wine vinegar, or to taste
- For toasted pepita dressing, heat oils in a saucepan over medium-high heat, add pepitas and cook, stirring occasionally, until just starting to change colour (1-2 minutes).
- Remove from heat, stir in garlic and lemon rind, cool slightly, then stir in lemon juice and vinegar to taste. Season to taste and set aside.
- Heat a char-grill pan or barbecue to high heat. Combine Brussels sprouts hearts and oil in a bowl, season to taste and toss to coat evenly.
- Grill in batches, turning occasionally, until tender and lightly caramelised (10-15 minutes).
- Transfer to a bowl, add outer leaves and toss to combine.
- Add apple, radish, shallot and parsley, drizzle with toasted pepita dressing to taste, toss to coat and serve warm or at room temperature.
BAKED HAM WITH PINEAPPLE AND STAR ANISE GLAZE
As far as Christmas centerpieces go, the ham is always our favourite. Whilst your family squabbles in the kitchen about who has the best glaze, this pineapple infused knockout will settle any arguments.
100ml vegetable oil
35gm (4cm piece) ginger, thinly sliced
3 ripe pineapples
800gm dark palm sugar
500gm light palm sugar
4 cinnamon quills
1 tsp cardamom pods
1 tsp ground cloves
Juice of 4 limes
1leg ham, bone in (about 8kg), skin removed, fat scored
- Combine oil and ginger in a jar and set aside to infuse (2 days).
- Thickly slice two pineapples into rings, remove core with a cutter, set aside. Coarsely chop remaining pineapple, process in a food processor to a coarse purée, set aside.
- Preheat oven to 200C. Strain ginger oil (discard solids) and heat in a large frying pan over high heat. Add pineapple rings in batches and cook, turning once, until golden (3-4 minutes), drain on absorbent paper, place in a large roasting pan.
- Melt palm sugars and 100ml water in a saucepan over medium heat (5-7 minutes).
- Add cinnamon, cardamom, pineapple purée and half the star anise, simmer until thick (15-20 minutes).
- Add clove and half the lime juice, strain (discard solids).
- Pour over pineapple and roast until caramelised (10-15 minutes), set aside.
- Meanwhile, reduce oven temperature to 160C.
- Place ham in a large roasting pan, brush with pineapple caramel (from roasting pan), stud with remaining star anise, scatter pineapple rings on top and around pan and roast, basting occasionally, until ham is caramelised and warmed through (1¼-1½ hours).
- Season to taste with remaining lime juice and serve warm.
PAULINE KWONG’S PAVLOVA
4 egg whites
330 gm (1½ cup)caster sugar
1½ tsp white vinegar
1½ tsp vanilla essence
300ml thickened cream
500gm strawberries, hulled and sliced
To Serve: icing sugar
- Preheat oven to 180C.
- Using an electric mixer, beat eggwhites and a pinch of sea salt until soft peaks form, then, with the motor running, gradually add caster sugar and beat until sugar is incorporated, then add vinegar and vanilla and beat until combined.
- Spoon onto a baking paper-lined oven tray and form into a 22cm round.
- Reduce oven to 150C and bake for 1½ hours.
- Turn off oven and, leaving door ajar, stand pavlova in oven for at least 2 hours (but preferably overnight) to cool.
- In a large bowl, whisk cream until soft peaks form, spread over pavlova and scatter with strawberries.
- Dust with icing sugar and serve immediately.