Easy Xmas Recipes for
Christmas Dinners: Starters, Roast Turkey, Ham...
holiday recipes and
menus for a country
Christmas. Find recipes here for starters, turkey,
ham, Christmas cakes and puddings and a lot more.
found here reflect the traditions of various countries around the
world. While many in colder climates traditionally sit down to roast
turkey and glazed hams, others, like Australia prefer a Seafood
Christmas. So trawl through these recipes we have here for
you, as you
are sure you will be able to put together a Christmas menu that you
will want to try.
However, don't forget, there are some
you will need to make in advance. One of those things is mincemeat
for your Christmas mince pies.
By going through the holiday recipes
will soon realize that these
recipes are dead easy, and
can be put together at no time at all. Which is good news for most! Why
slave over a hot stove on a day like Christmas? All the best using our
easy Christmas food recipes below and a very happy Christmas season to
you and your families!
And don't forget that bird in the fridge. There
are lots that you can make with turkey leftovers .
Xmas Recipes for Starters and Appetizers
Classic Prawn Cocktail
30 ml cream, whipped
12,5 ml tomato sauce
12,5 ml onion, finely chopped
2 ml Worcestershire sauce
5 ml brandy
1 ml castor sugar
24 medium-sized cooked, shelled prawns
4 extra cooked prawns for garnishing
1/2 small lettuce, shredded
1 lemon, for garnish
Take shredded lettuce and place in
bottom of serving glasses. Mix sauce ingredients together in a bowl.
Add prawns to sauce mixture and coat well. Place prawns in glasses on
top of lettuce. Top with a cooked prawn and a slice of lemon.
Recipe for Crab Stuffed
16 large prawns, cooked and shelled
1 cup crab meat
2 tablespoons mayonnaise
1 teaspoon lemon juice
2 teaspoons snipped chives
salt and pepper to taste
Carefully remove the back veins from
the prawns. Open up the prawn in butterfly-style without cutting
through to the other side.
Combine crab meat, mayonnaise, lemon
juice, chives and season to taste. Place mixture on top of opened
prawn. Chill well.
Serve on a bed of lettuce with cherry
Don't you just love simple recipes for
Especially for starters when you need to concentrate of getting the
roast turkey cooked as well as the baked ham, which is time consuming.
Forget about the Hollandaise sauce. A plain cheese sauce does the
trick, and is quick and easy to throw together just before everyone
Recipe for Asparagus
1 419g tin white or green asparagus
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 1/2 cups milk
1 cup grated sharp Cheddar
Melt butter taking care not to burn and
remove from heat. Stir in flour and seasonings. Gradually add milk,
stirring until well mixed. Put back on stove over low heat, stirring
constantly, until thick and smooth. Cook for 5 minutes longer and add
Stir until smooth and well blended. If
you have lumps at this stage, don't panic, just bring over the electric
beater and give it a whirl. Gently heat asparagus up in a saucepan.
Place on individual plates, poor over cheese. Serve. If you want to get
really fancy, you can slice up a small packet of smoked salmon. Place
salmon pieces on the top to finish. A simple Xmas recipe!
Recipe for Classic
Avocado Ritz (4)
2 ripe avocado pears
120 grams cooked shrimps, shelled
juice of a lemon
1 ml salt
1 ml pepper
black caviar, garnish (optional)
seafood dressing * See recipe below
Open up pears length-ways and discard
pip. Sprinkle pear halves with lemon juice to prevent pears from going
black. Combine shrimps with seafood dressing. Season to taste. Spoon
mixture back into pears and serve straight away.
300 ml mayonnaise
37,5 ml tomato sauce
37,5 ml cream
12,5 ml brandy
juice of half a small lemon
Mix mayonnaise and lemon juice
together. Add tomato sauce and stir. Add cream and last of all, add
brandy. Chill for one hour before use. Add shrimps to dressing and fill
the avocado pears. Garnish with black caviar, if chosen.
This is one of my favorite Xmas recipes for starters. It tastes divine,
Deep Fried Camembert
2 Camembert cheese rounds
2 eggs, lightly beaten
1 1/2 cups breadcrumbs
1 jar cranberry sauce, warmed
sunflower oil for deep frying
Cut Camembert cheeses into 8 equal
parts. Dip into egg and dip into breadcrumbs. I like using the herbed
breadcrumbs that comes out of a box. Place in refrigerator for 30
minutes. Repeat the process so that you have a good coating of
breadcrumbs. Place back in the fridge for at least 30 minutes before
When firm and just before serving, deep
fry until golden brown. Place on four plates, heat cranberry sauce and
pour over Camembert wedges.
Stilton Cheese with
150 g Stilton Cheese
65 ml thick cream
30 ml port
freshly ground black pepper
4 walnut halves
Mash cheese with a fork and add cream
and port until well blended, but still rough-textured. Season to taste
and pack into 4 individual ramekin dishes. Top each with walnut halves.
Serve with Melba toast.
Xmas Soup Recipes
Roasted Tomato Soup
with Sour Cream (8)
2 kg tomatoes, quartered
700 g red onions, peeled and quartered
8 garlic cloves, peeled only
6 rosemary sprigs, bruised
4 red peppers, de-seeded and quartered
8 tablespoons olive oil
600 ml chicken stock
2 tablespoons red wine vinegar
4 dashes Tabasco
8 dashes Worcestershire sauce
8 tablespoons sour cream
2 tablespoons vodka
8 teaspoons of black caviar
Preheat oven to 220°C and put tomatoes,
red onions, garlic, rosemary and peppers on a baking tray and drizzle
with the olive oil. Season well. Place in oven and roast for about 1
Remove the rosemary sprigs and place
vegetables that are left over into a food processor. Whiz until smooth.
Strain further if you want a smooth soup.
Place back into large saucepan and add
the stock, vinegar, Tabasco and Worcestershire sauce. Warm over low
heat and add the vodka. Place into bowls and serve with a tablespoon of
cream and a sprinkling of caviar.
Sweet Potato and Pear Soup Recipe (4)
25 g butter
1 small onion, chopped
750 g orange sweet potatoes (kumera), peeled, and diced.
2 firm pears, peeled, cored and diced
3 cups hot chicken stock
1 cup cream
chopped mint to garnish
Melt butter in large saucepan over
medium heat. Add onion and cook until transparent. Do not burn. Add
diced sweet potatoes and pear and cook, stirring for a few minutes. Add
the hot stock and bring to boil. Cook for 20 minutes or until soft.
Cool slightly and then whiz in a
blender or food processor. Blend in batches until smooth.
Return to large saucepan and heat
through gently without boiling. Add cream and season to taste. Pour
into individual bowls and garnish with ground black pepper and chopped
Chilled Avocado Soup Recipe (4-6)
2 large, ripe avocados
3 3/4 cups hot chicken stock
2 teaspoons lemon juice
salt and pepper to taste
150 ml cream
extra thick cream for garnish
Peel the avocados, remove stones and
mash the flesh. Put into a saucepan and add chicken stock and lemon
juice. Heat gently, stirring. Cool slightly and place in blender or a
food processor. Return to saucepan and reheat without boiling. Season
Cool, stir in cream and chill well. To
serve, pour into bowls, top with a tablespoon of thick cream and an
pinch of nutmeg.
Cold Melon Soup Recipe
1/2 large cantaloupe, cubed
1 small honeydew melon, cut into 1 inch balls
2 1/2 cups orange juice
1/4 teaspoon ground cinnamon
3 tbsp fresh lime juice
fresh mint leaves for garnish
the cantaloupe cubes, cinnamon, and 1/2 cup orange juice into a
blender. Blitz until you have a puree. Combine remaining orange juice
and lime juice, and stir into puree. Pour the mixture into soup bowls.
Refrigerate for at least 1 hour before serving. Garnish with the
honeydew balls and sprigs of mint.
Holiday Recipes for a Christmas Lunch
1 corned leg lamb
1 small orange, sliced
3-4 bacon bones
2 tablespoons brown sugar
2 tablespoons vinegar
1/2 onion, studded with 4 cloves
4 whole all spice
hot orange juice
Rinse meat in cold water, and place in
a large saucepan or dutch oven. Add orange slices, bacon bones, brown
sugar, vinegar, clove-studded onion, allspice and warm water to cover.
Cover and bring to a simmer over a
medium heat. Cook gently for 2 hours. Remove from heat and cool in the
liquid for 30 minutes. Remove meat and place in a baking dish.
Score a diamond pattern on the lamb and
brush with melted butter and hot orange juice. Cover with breadcrumbs,
and place a clove in the center of each diamond.
Put into a moderately hot oven and bake
for 20 minutes until crumbs are crisp. Remove from oven, cool and place
in fridge overnight before carving.
How to Cook your
If you don't prepare your ham properly it will be too salty and will be
Wash and scrub your ham the day before Christmas or Thanksgiving in
warm water and then soak the ham in the water overnight.
Whether you have a whole ham or a half a ham, place the joint in a
large pot and cover with cold water. Bring to the boil and cook over a
medium heat until cooked and tender.
Let it cool in the water it has been boiled in, and then remove the
skin carefully. Don't take off the fat, you just want to remove the
skin. Now score the fat into diamonds by slicing the fat at 1 inch
angles one way, and then the other.
At this stage you want to stud the fat with either just cloves or
cloves and glace cherries, or if you come to my festive table you will
have ham studded with cloves, glace cherries and pineapple pieces cut
up small enough to fit into the 1 inch diamond. The cloves can be
placed directly into the fat. If you are using the cherries or the
pineapple pieces then you will need to secure them with toothpicks.
Just remember to warn your family and guests that they are there!
Take a cup or so of brown sugar and sprinkle liberally over the meat
and put it in a baking dish filled with 2 cups of cider. Place the ham
in a hot oven at 450 degrees F. for 45 - 50 minutes. Baste often. If
you are using the cherries make sure that they don't burn due to their
high sugar content.
Recipe for Xmas Dinner Turkey
I am a Jamie Oliver fan and have all his cook books as I like his easy
style of cooking. So this is one of his Xmas recipes and it really is
one of the
best Xmas dinner recipes going. It came from his magazine: http://www.jamieoliver.com/magazine/
Rosemary, bay or thyme sprigs
3 onions, peeled
2 celery sticks
Method: How to make the best turkey in the
world 1. This year I am using a
flavored butter to give a bit of extra love to my turkey, and this is
a job you can do the day before. Get your turkey and use a spoon to
work your way between the skin and the meat. Start at the side of the
cavity just above the leg and work gently up towards the breastbone and
towards the back so you create a large cavity.
Pick up half of your
butter and push it into the cavity you have created. Use your hands to
push it through the skin right to the back so it coats the breast meat
as evenly as possible. Do the same on the other side then rub any
leftover butter all over the outside of the bird to use it up.
you have got any herb stalks left over, put them in the cavity of the
turkey for added flavor as it cooks. Cover the turkey in cling film
and keep in the fridge until you need it.
2. Take your turkey out of the
fridge a few hours before you are ready to put it in the oven so it has
time to come up to room temperature. That flavored butter will already
be under the skin so you will only need a few tweaks to finish it
Halve 2 to 4 clementines and pop them in the cavity with a few
sprigs of fresh herbs like rosemary, bay and thyme. The fruit will
steam and flavor the birds in a really lovely way.
Take a sprig of
fresh rosemary, pull off the leaves at the bottom then spear that
through the loose skin around the cavity to hold it together and keep
it from shrinking back as the turkey cooks.
3. Open up the neck cavity and
pack as much stuffing as possible in there, then carefully pull the
skin back over the cavity, tuck it under the bird and pop it in the
you have already made your gravy like I have done, you will not need a
vegetable trivet, if not, do that now by roughly chopping
2 or 3 carrots, 3 peeled onions and 2 celery sticks.
Preheat your oven
to full whack and get the turkey in the roasting tray. As soon as it
goes in the oven, immediately turn the heat down to 180ºC/350ºF/gas 4.
4. As a rough guide, you want to
cook the turkey for about 35 to 40 minutes per kilogram, so a 7kg
turkey will want about 4 to 4½ hours in the oven. But there are so many
variables such as the sort of oven you have and the quality of your
Check on your turkey every 30 minutes or so and keep it from
drying out by basting it with the lovely juices from the bottom of the
pan. After 3½ hours, remove the foil so the skin gets golden and
If you are at all worried just stick a meat thermometer in the
thickest part of the breast. When the internal temperature has reached
65ºC for a good quality bird, and about 82ºC for a cheaper bird, it’s
ready to come out.
5. Carefully put a metal skewer
in the cavity and use it to lift the bird and angle it over the
roasting tray so all of the juices from the cavity run out. Move the
turkey to a platter then cover it with a double layer of tinfoil and 2
tea towels to keep it warm while it rests for at least 30 minutes.
Turkey Stuffing Recipe
3 cups cooked rice
3 cups water
2 teaspoons salt
1 small onion, sliced
1/4 cup butter
1 teaspoon chicken seasoning
1/8th teaspoon pepper
4 cups chopped tart apples, granny smith are perfect
1 cup celery, chopped
2 1/2 cups raisins
1/4 cup walnuts, chopped
Combine rice, water and salt in a large saucepan. Mix together and
bring to the boil. Fluff rice once or twice with a fork, but do not
stir. Remove from heat and allow to stand for 10 minutes. Add
butter, chopped onion, seasoning and pepper. Mix well. Add the other
Now stuff the turkey with the mixture. If you have any over, loosen the
skin over the turkey breast. Now stuff the mixture in this area,
spreading it all around.
You can use this recipe with a couple of differences. Instead of rice,
sausage meat .
As a result you don't need the water. You can leave out the
too. Instead use chopped sage leaves. Bind
the whole lot with a beaten egg in the mixture.
Christmas Holiday Dessert
Recipe (12-16) Cooking time: 7 hours
375 g suet
6 cups fine fresh breadcrumbs
4 1/2 cups raisins
1 2/3 cups currants
1 1/2 cups chopped mixed peel
8 eggs, lightly beaten
2/3 cup brandy
Extra brandy for lighting.
Grease a 2 liter pudding bowl with melted butter. Place a
round of greaseproof baking paper in the bottom of the bowl.
Remove the membrane from the suet and discard. Grate the suet
finely. Transfer to a very large mixing bowl. Add the breadcrumbs,
raisins, currants and mixed peel. Mix until thoroughly combined.
Add the eggs to the fruit mixture and mix well. Gradually add
the brandy and combine thoroughly. Spoon the mixture into the bowl.
Place the bowl onto a large sheet of aluminum foil and seal
and wrap tightly to prevent water from entering. Double wrap to make
Place a trivet or an unturned saucer into a large pot and
place the bowl on top. Gently add boiling water to the pot along the
sides. Make sure that you do not pour water onto the aluminum covered
Cover with a tight fitting lid and simmer for 7 hours. Check
the level of water often and top up where necessary. Leave for 10
minutes before turning out onto a shallow flameproof serving dish.
Remove baking paper circle.
Pudding can be made the day before. To preheat, steam as above
for 2 further hours. To serve, pour a little brandy over the pudding,
light carefully. Serve with cream, brandy butter or custard.
Easy Christmas Steamed
1 cup raisins
1 cup sultanas
1 cup currants
1 cup suet
1 cup fine bread crumbs
1 cup flour
1/2 cup brown sugar
1/4 cup mixed peel
1 teaspoon vanilla essence
1 teaspoon lemon essence
1 teaspoon mixed spice
1/4 teaspoon salt
Take the dried fruit, place in a bowl and pour a generous
amount of brandy over the lot. Cover with a tea towel and leave to soak
The next day add the suet, the breadcrumbs, the flour the
sugar, the mixed peel, the vanilla and lemon essence and the mixed
spice. Beat the eggs, with the salt and add to the mixture.
Place in a buttered pudding basin and then cover
with buttered paper, and then cover it with a scalded and
floured clean tea towel.
In total this dessert needs to be boiled for 10 hours.
However, I always find that it is better to split the boiling time over
2 days as I am always worrying about forgetting to check to see if
there is enough water in the pot as it boils away, and being always so
busy, I really don't have time to put a whole day aside to watch a pot
Once cooked, remove from the pot. Allow to cool and then store
in your pantry for a week or so before using. If you want to
serve it hot, you can place it back in the bowl, cover with tin foil
and boil it for about an hour until it is warmed through. You can also
use this dessert straight away without storing it in your
250 g plain flour
500 g mixed fruit
125 g brown sugar
1 large potatoes, cooked and mashed
1 large carrot, cooked and mashed
1 tbsp treacle
spice and salt to taste
all ingredients together thoroughly, and leave to stand overnight.
Don't add any liquid. The following day place in a buttered pudding
bowl, cover with brown or greased proof paper and secure with
string to prevent steam from entering batter while cooking. Place an
saucer upside-down into the bottom of a large pot. Place covered
pudding bowl on saucer, and fill half-way up with hot water. Cover with
lid and boil for 6 hours. Top water up to keep water at half-way mark.
Serve with custard.
Ice Cream Christmas
Pudding Recipe (10)
1/3 cup almonds, toasted and chopped
1/4 cup mixed peel
1/2 cup raisins, chopped
1/2 cup sultanas, chopped
1/3 cup currants
1/3 cup rum
1/2 cup red and green glaced cherries, quartered
1 liter good quality vanilla ice cream
1 1/2 liters good quality chocolate ice cream
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Mix the almonds, peel, raisins, sultanas, currants and rum in
a bowl. Cover with plastic wrap and leave overnight. Chill a 2 liter
pudding basin in the freezer overnight.
So often the vanilla ice cream slightly and mix in the
cherries. Press this ice cream around the inside of the chilled pudding
basin. Return the basin to the freezer and leave overnight. Check on
ice cream to see that it hasn't collapsed on itself. Correct if it has.
Soften the chocolate ice cream slightly and mix with the
spices. Stir in the soaked fruit and nut mixture. Remove pudding basin
from freezer and spoon chocolate mixture into the center of the pudding
basin. Smooth the top.
Freeze overnight or until firm. Turn pudding out onto a plate.
Serve cut into wedges.
Christmas Cakes and Cookies Recipes
Best Ever Xmas Fruit Cake Recipe
1/2 lb (500 g) raisins
8 oz (250 g) pitted prunes, chopped
4 oz (125 g) sultanas
4 oz (125 g) currants
8 oz (250 g) pitted dates, chopped
7 oz (200 g) glace cherries
1 cup rum or brandy
8 oz (250 g) butter, cut into small pieces
1 1/2 cups dark brown sugar
1 tablespoon vanilla essence
7 oz (200g) dark chocolate
1/2 cup apricot nectar
1/2 cup apricot jam
2 cups plain flour
1/2 cup self raising flour
1 tablespoon cinnamon
1 tablespoon icing sugar
string for tying
Preheat oven to 320 degrees F (160 degrees C.)
Mix the dried fruit in a bowl and add the rum or brandy and allow to
a 9 inch deep (23 cm) round cake tin with a double layer of baking
paper on the sides and base. Wrap the outside of the tin with a double
layer of brown paper and tie the paper to the tin with string.
Beat butter, sugar and vanilla until creamy. Then beat in the eggs, one
at a time, beating well between each one.
Add to the fruit and mix well.
the chocolate in a small saucepan over simmering water, or in the
microwave oven for about 2 minutes. Now stir in the apricot jam and
nectar and pour over the fruit. Stir in.
Fold in the flours and
cinnamon, and tip the cake mixture into the prepared tin. Smooth the
top and tap the pan against the worktop to get rid of any air pockets.
for 2 1/2 - 3 hours until a skewer test comes out clean. Remove from
the oven and leave in the tin, wrap in clean tea towels and leave
Dust with icing sugar before serving.
Fruity Meringue Pies (Makes 24) Filling:
4 oz (125 g) dried mixed fruit, chopped
2 tablespoons nuts, (walnuts, brazil etc.) chopped
2 tablespoons honey
1 teaspoon finely grated orange rind
1 teaspoon mixed spice
1/4 cup brandy
1 1/2 cups plain flour
2 tablespoons castor sugar
4 oz (125 g) butter, diced
1 egg yolk and 1 tablespoon water, lightly beaten
2 eggs whites
1/2 cup castor sugar
Preheat oven to 390 degrees F. (200 degrees C.)
make the filling: Place all the filling ingredients, except for the
nuts in a saucepan. Stir over a medium heat until simmering. Let cool,
and then stir in nuts.
To make the pastry: Place flour, sugar
and butter in a food processor and process until crumbly. Add egg yolk
mixture and process until a ball forms. Wrap and refrigerate for 30
minutes. Take pastry mixture and form 24 balls. Place in holds of a
mini muffin pan, press onto base and sides. Continue until all holes
are filled. Bake at 350 degrees F. (180 degrees C.) for 15 minutes, or
until edges are lightly brown. Cool in pan, then remove to a baking
To make Meringues:
egg whites in a medium bowl. Beat with an electric mixer until peaks
form. Gradually beat in castor sugar. Continue beating until thick and
Fill cases with fruit mixture. Use a teaspoon to pile meringue onto
each pie. Bake 5 minutes or until meringue has set.
Christmas Drinks Recipes
Mint Punch Xmas Recipe
1 cup lemon juice
1 cup water
honey to taste
2 dsps finely grated lemon peel
2 cups fresh mint leaves, finely chopped
5 cups soda water
a pot place water, lemon rind, honey and mint leaves. Bring
boil for 10 minutes. Add the lemon juice. Cool and then add soda water.
To serve, place ice-blocks in tall glasses, fill with mint punch and
decorate with a sprig of mint and a slice of lemon on the side of the
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