Celebrating Christmas in Australia is a unique experience unlike our friends in the Northern Hemisphere who are enjoying a winter wonderland. When we think about Christmas, it’s focused around beaches, backyards and barbecues. Here are a couple festive recipes to add onto your Christmas barbecue menu.
Christmas Bauble Appetisers
Ingredients:
- 1 punnet of cherry tomatoes
- 75g cherry bocconcini
- 24 basil leaves
Method:
- Halve cherry tomatoes
- Slice bocconcini in half or into half-centimetre slices if larger.
- Place a basil leaf and piece of bocconcini onto half a cherry tomato. Top with remaining half.
- Skewer through the middle with a toothpick and serve!
Source: Kidspot.com.au
BBQ Prawn sticks with green herb salsa
Ingredients:
- 12 large Australian king prawns
- Olive oil
For Salsa:
- 1 cup fresh parsley
- 1 tbs fresh chives
- 1 tbs fresh mint
- ¼ red onion (finely chopped)
- 1 tsp capers (chopped)
- ¼ cup olive oil
- ½ lemon (juiced)
Method:
- To make salsa, roughly chop herbs. Combine in a bowl with remaining ingredients and season well.
- Remove heads and shells from prawns, leaving tails intact. Pull out digestive tracts.
- Thread prawns onto skewers by pushing the sharp end of the skewer into the underside of the tail and carefully pushing it through the length of the body.
- Heat up a barbecue or grill plate. Brush prawns lightly with olive oil and season well. Cook for 2-3 minutes, turning often, until just cooked through. Remove to a plate a spoon over green herb salsa.
Source: Kidspot.com.au
Cherry quinoa salad with lamb
Ingredients:
- 3 cups water
- 1 cup tri-colour or white quinoa, rinsed and drained
- 6 lamb tenderloin fillets
- 1/3 cup (80ml) olive oil
- 1/4 cup (60ml) lemon juice
- 1½ cups pitted fresh cherries, halved
- 3 spring onions, thinly sliced
- ½ cup finely chopped parsley
- ¼ cup finely chopped mint
- 1/2 cup toasted pistachios, coarsely chopped
- 200g Greek feta
Method:
- Combine water and quinoa in a saucepan and bring to the boil.
- Reduce heat to a simmer, cover and cook for 15 minutes or until grains are tender.
- Drain, then transfer to a large bowl and set aside to cool.
- Lightly coat the lamb fillets in 2 tablespoons oil; season well with salt and freshly ground pepper.
- Heat chargrill pan over high heat then cook lamb for 6 minutes turning or until cooked to your liking.
- Transfer to a plate and cover loosely with foil. Set aside to rest for 5 minutes.
- Meanwhile, whisk remaining oil and lemon juice until combined, then add to the quinoa and toss to coat.
- Add remaining ingredients to bowl and toss well to combine.
- Slice lamb and serve on top of salad.
Source: Kidspot.com.au
For more Christmas cooking inspiration, head to our Pinterest page!