Some of us are lucky enough to escape away to a beautiful destination to enjoy the Christmas holidays. Or maybe you are at home, but you’re strapped for time, or would rather be anywhere but the kitchen! Here we have pulled together some menu inspiration to show you that it’s possible to have a 3 course Christmas meal that is full of delicious and tasty recipes that are quick and easy too.
Cooking a Christmas lunch while on holiday, and away from the comfort and familiarity of your home kitchen, doesn’t have to be time consuming or difficult. With a few adjustments you can whip together some quick and delicious dishes that are sure to satisfy your Christmas appetite. And leave you with plenty of time to enjoy your holiday!
Entrée – Tomato and Tarragon Prawn Skewers
Easy, fresh and filling with one of the festive summer season’s best offerings, prawns! You should alter the cooking time depending on what cooking appliances you have available.
Prep: 10 mins
Cook: 5 mins
Serves: 12 serves
Ingredients:
- 1⁄2 bunch basil, leaves picked, plus extra to serve
- 1⁄2 bunch tarragon, leaves picked Finely grated zest and juice of 1 lemon, plus extra wedges to serve
- 1 garlic clove
- 24 large green prawns, peeled and cleaned, tails intact
- 1⁄4 cup (60ml) extra virgin olive oil
- 6 medium truss tomatoes, halved
Method:
- To make the prawn marinade, place the basil, tarragon, lemon juice and zest, garlic and olive oil in a food processor (if available) or ensure everything is finely chopped and mix in a bowl, season, and whiz to a rough paste.
- Thread a prawn onto a skewer, then a tomato half, then another prawn. Repeat with remaining prawns and tomatoes to make 12 skewers. Brush all with the paste.
- Preheat barbecue or chargrill over a high heat. Cook the prawn skewers for 2-3 minutes a side until just cooked through. Serve with extra lemon wedges and basil leaves.
Source: Delicious.com.au
Main – Lamb cutlets with Rice Tabbouleh and Tahini Sauce
Give attention to lamb this season as there’s perhaps nothing more Australian than barbecuing lamb in Summer. This delicious recipe looks the part too with it’s festive bright green and red colours! Most holiday resorts have a barbecue, oven or stove available so keep an eye on your lamb until cooked as timing may vary depending on your cooking method.
Prep Time: 10 mins
Cook Time: 5 mins
Serves: 4 Serves
Ingredients:
- Finely grated zest and juice of 1 lemon
- ¼ tsp chilli flakes (optional)
- 2 garlic cloves, crushed
- ¼ cup (60ml) extra virgin olive oil
- 8 French-trimmed lamb cutlets
- 500g cooked rice, cooled (we used microwave brown and wild rice)
- 1½ cups (180g) frozen baby peas, thawed
- 3 spring onions, thinly sliced
- 150g cherry tomatoes, quartered
- ¼ bunch flat-leaf parsley, leaves picked, plus extra leaves to serve
- ½ bunch mint chopped, leaves picked, plus extra leaves to serve
Green tahini sauce:
- ¾ cup (200g) Greek-style yoghurt
- Juice of ½ lemon
- ½ garlic clove, crushed
- ¼ cup (70g) hulled tahini
- ½ bunch flat-leaf parsley, leaves picked
- ¼ bunch mint, leaves picked
Method:
- For green tahini sauce, place all ingredients into a blender and blitz until smooth (if you have one accessible), otherwise ensure ingredients are finely chopped then mix together in a bowl and season. Pour into a container and chill.
- In a bowl, combine lemon juice, chilli flakes, garlic and oil. In another bowl, place lamb and pour over half the lemon mixture. Turn to coat. Marinate for 5 minutes.
- Preheat a barbecue or grill over high heat. Meanwhile, place rice, peas, spring onion and tomato in bowl with remaining lemon and chilli mixture. Toss to combine.
- On the barbecue or grill, cook lamb for 2 minutes each side or until cooked to your liking. Rest on a plate loosely covered with foil. Place rice tabbouleh onto serving platter and top with lamb cutlets. Scatter with extra herbs and serve with tahini sauce.
Source: Delicious.com.au
Dessert – White Candy Bark
This dessert is a winner as the ingredients can easily be swapped for other goodies like candy canes, lollies or other types of nuts and dried fruit! Whatever flavours you like or have handy.
Prep: 20 mins
Cook: Until chilled
Serves: 24
Ingredients:
- 1 tablespoon butter, melted
- 2 packets white baking chips
- 1-1/2 cups walnut halves
- 1 cup dried cranberries
- 1/4 teaspoon ground nutmeg
Method:
- Line a 15x10x1-in. baking pan with foil. Brush with butter. Microwave white chips on high until melted; stir until smooth. Stir in walnuts, cranberries and nutmeg. Spread into prepared pan. Chill until firm. Break into pieces.
Source: Tasteofhome.com