5 Traditional Christmas Dishes

Growing up, each and every one of us has memories of a Christmas fare that has stuck with us- whether it was the traditional fare of Turkey, Roast Pork, Ham and all the trimmings or a bounty of Seafood in the form of lobster, fish and shrimps.

While over the years we have sampled and try new things, more often than not we tend to go back to the traditional Christmas fares that we know and love.

With Christmas edging closer and closer, it can be a difficult decision as to what to cook. We’ve compiled a list of five traditional Christmas dishes that are guaranteed to leave your guests happy.

Roast Turkey (serves 10)

Ingredients:

6kg frozen or thawed turkey

80g butter, melted

6 rashers rindless bacon

Stuffing (optional)

Preparation:

01.   Remove giblets, neck and excess fat from turkey cavities. Wipe turkey inside and out with paper towels. Preheat oven to 180c.

02.   Loosely stuff upper and lower cavities. Tie legs together with unwaxed kitchen string. Tuck wings and neck-flap underneath turkey. Brush turkey with half the butter. Lay bacon over breast.

03.   Place turkey on a roasting dish a little longer than the turkey, with 4-5cm high sides. Cover completely with baking paper and foil (Tuck foil over the dishes sides to seal). Place pan on the lowest shelf in the oven (This is so the turkey sits in the centre of the oven). Roast for one hour. Remove turkey from oven and baste with a little remaining butter. Recover and roast for 1 ½ hours, basting every 30 minutes.

04.   Remove bacon and baste turkey with pan juices (this will help to brown the turkey).  Roast, uncovered, for 30 minutes or until the turkey is a golden brown and just cooked through (Juices should be clear when the thickest part of the thigh is pierced with a skewer).

05.   Transfer the turkey to a warm plate. Carve meat and serve.

Mediterranean style Roast Chicken (Serves 6)

Ingredients:

2kg whole chicken

30g butter, softened

3 teaspoons of finely grated lemon rind

¼ cup chicken gravy powder

Stuffing

Preparation:

01.   Preheat oven to 200c/180c (If using fan-forced oven). Wash chicken, including cavity, under cold running water. Pat dry, inside and out with paper towel. Place on a board. Fill cavity with stuffing. Tie legs together with unwaxed kitchen string. Place in a large roasting pan.

02.   Combine butter and lemon rind in a bowl. Rub all over chicken. Season with pepper. Roast for 1 hour and 45 minutes – 2 hours or until juices run clear when the thickest part of the chicken is pierced with a skewer. (Cover chicken loosely with foil if overbrowning when cooking). Set chicken aside for 5 minutes.

03.   Meanwhile prepare gravy, following the packet directions. Serve chicken with vegetables and gravy.

Roast Potatoes (Serves 8)

Ingredients:

850g red rascal potatoes, cut into 5 cm pieces

850g sweet potatoes, cut into 5 cm pieces

2 tablespoons olive oil

1 bulb garlic, unpeeled and cloves separated

Preparation:

01.   Place potatoes and sweet potato in a large saucepan. Cover with cold water. Cover and bring to the boil. Reduce heat to medium. Cook partially covered for 5-10 minutes or until tender. Drain.

02.   Preheat oven to 220c. Line a large roasting pan with baking paper. Spread potatoes and sweet potatoes over pan. Drizzle with oil. Toss to coat. Roast, turning occasionally for 25 minutes. Add garlic. Cook for an additional 20 minutes or until vegetables are tender, turning occasionally. Season with salt and pepper. Serve.

Christmas Trifle (Serves 10)

Ingredients:

4 x85g packets of strawberry jelly crystal

2 ½ cups boiling water

½ x 800g light fruit cake, cut into 3 cm cubes

2 cups double thick French vanilla custard (or plain custard)

1 cup fresh or frozen raspberries

125g fresh strawberries, hulled and sliced

300ml thickened cream

1 teaspoon icing sugar mixture, sifted

50g white chocolate, grated

Fresh raspberries hulled and quartered strawberries to decorate

Preparation:

01.   Place jelly crystals in a heatproof bowl. Add boiling water, stir to dissolve crystals. Stir in 400ml of cold water. Refrigerate for 1 hour or until just starting to set.

02.   Arrange cake in a 13-cup capacity serving bowl. Drizzle with brandy. Spoon half the jelly over top. Top with custard. Sprinkle with raspberries and strawberries. Spoon remaining jelly over top. Refrigerate, covered, overnight.

03.   Using an electric beater, beat cream and sugar in a bowl until soft peaks form. Fold through chocolate. Spoon mixture over trifle. Top with raspberries and strawberries. Serve.

Chocolate-chip Tiramisu (Serves 8)

Ingredients:

1 cup boiling water

1 tablespoon instant espresso coffee powder

3 egg yolks

½ cup caster sugar

1 teaspoon vanilla extract

300ml double thick vanilla custard

10 sponge finger biscuits

310g packet chocolate-chip cookies, chopped

Grated milk chocolate to serve

Preparation:

01.   Combine boiling water and coffee powder in a heatproof bowl.

02.   Using an electric mixer, beat egg yolk, sugar and vanilla together until thick and creamy. Add cream. Beat for 2 minutes or until soft peaks form. Fold in custard.

03.   Dip sponge finger biscuits, 1 at a time, in coffee mixture. Arrange over bases of 7cm deep, 8 cup capacity dish. Spread over one third custard mixture over biscuits. Top with cookies and remaining custard mixture. Cover.

04.   Refrigerate overnight. Serve sprinkled with grated chocolate.