Easy Xmas recipes and Christmas menus for a country Christmas. Find recipes here for starters, turkey, ham, Christmas cakes and puddings and a lot more.
Xmas recipes and Christmas menus 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 things that you will need to make in advance. One of those things is mincemeat for your Christmas mince pies.
By going through the Xmas recipes below you will soon realize that these recipes for Christmas 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!
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.
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 tomatoes.
Don't you just love simple recipes for Xmas? 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 sits down.
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 cheese.
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!
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.
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 deep-frying.
When firm and just before serving, deep fry until golden brown. Place on four plates, heat cranberry sauce and pour over Camembert wedges.
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.
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(optional)
8 teaspoons of black caviar(optional)
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 1/2 hours.
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.
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 mint.
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 to taste.
Cool, stir in cream and chill well. To
serve, pour into bowls, top with a tablespoon of thick cream and an
pinch of nutmeg.
Place 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.
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.
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 sure.
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 bowl.
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.
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 tasteMix 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.
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.
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 off.
Halve 2 to 4 clementines and pop them in the cavity with a few more 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 roasting tray.
If 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 bird.
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 crispy.
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.
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