Christmas Lunch

What’s on your menu for Christmas lunch this year? If you haven’t decided then maybe our tempting ideas will give you some inspiration!

Prawns with Caper Tartare

You’ll need:

• ¾ cup of mayonnaise
• 1 Tbsp. capers, finely chopped
• 2 gherkins, finely chopped
• 1 Tbsp. finely chopped parsley
• 2 tsp finely chopped dill
• 2 tsp Dijon mustard
• 2 tsp lemon juice
• 1kg cooked prawns of your choice

Method:

1. Place mayonnaise, capers, gherkins, parsley, dill, mustard and lemon juice in a bowl. Mix until well combined
2. Serve prawns on a platter, with the tartare on the side.

Christmas Ham with Maple and Mustard Glaze

You’ll need:

• 1 whole leg of ham, bone-in
• 1 cinnamon stick
• 1 tsp peppercorns
• 1 tsp coriander seeds
• 2 bay leaves
• 25 whole cloves

For the glaze

• 200ml maple syrup
• 2 Tbsp. coarse-grain mustard
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. soy sauce

Method:

1. Put the ham in a large pan and cover with cold water. Add the spices and bay leaves. Bring the water to the boil, then turn down and simmer for 1.5 – 2 hours, topping up the water as needed. Use a slotted spoon to clear any flotsam that rises to the top.
2. Carefully pour the water out of the pan and let the ham cool while you heat the oven to 190C. Place the ham in a roasting pan and cut away the skin, leaving a thick layer of fat. Criss-cross the fat with a sharp knife and press in the cloves evenly across the surface of the ham.
3. Mix the glaze ingredients in a jug. Pour half the mixture evenly over the ham and roast for 15 minutes. Take the ham out and pour the remaining glaze over it. Return to the oven for 35 more minutes. Remember to bate the ham as it bakes to prevent it from drying out. Remove from the oven and let rest for 15 minutes before carving. Serve hot or cold.

Smashed Potato Salad

You’ll need:

• 1kg chat potatoes
• 2 Tbsp olive oil
• ½ small red onion, thinly sliced
• ¼ cup chopped parsley
• ¼ cup fresh chives
• 1 crushed garlic clove
• 2 Tbsp. lemon juice
• 2 tsp wholegrain mustard

Method

1. Preheat barbecue plate on high. Cook the potatoes in a large saucepan of boiling, salted water for 8 minutes or until just tender. Drain and return to the pan. Add oil and toss until the potatoes are coated.
2. Place potatoes on barbecue. Press each potato gently with a potato masher to flatten slightly. Cook for 2 to 3 minutes each side or until browned and cooked through. Transfer to a bowl. Add onion, parsley, chives, garlic, lemon juice and mustard. Toss gently to combine.