If you love having a traditional Christmas feast with all the trimmings each year then this is the menu for you! Tuck in to these delicious mains and load up your plate with sides for a satisfying Christmas dinner.
Traditional Roast Turkey
You’ll need:
- 115g unsalted butter
- 1 lemon, zested and juiced
- 1 tsp chopped fresh thyme leaves
- 1 medium-sized turkey
- 1 large bunch fresh thyme
- 1 whole lemon, halved
- 1 Spanish onion, quarters
- 1 head of garlic
- Salt and pepper
Method:
- Preheat the oven to 180oC.
- Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of chopped thyme leaves to the butter, then set aside.
- Wash the turkey inside and out, then pat dry with paper towels. Place the turkey in a large roasting pan. Salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, the haled lemon, the Spanish onion and the garlic.
- Brush the outside of the turkey with the melted butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey
- Roast the turkey for approximately 2.5 hours, or until the juices run clear when you cut between the leg and the thigh, basting with the juices from the roasting pan periodically. Remove the turkey from the oven, set on a copping board and cover with foil. Let sit for 20 minutes before serving.
Cranberry Sauce
You’ll need:
- 1 cup sugar
- 1 cup water
- 4 cups fresh or frozen cranberries
Method:
- Rinse the cranberries and remove any damaged or bruised ones. Put the water and sugar in a saucepan and bring to the boil, stirring until the sugar is dissolved.
- Add the cranberries to the pan and return to the boil. Lower the heat and simmer for 10 minutes, or until the cranberries have burst.
- Remove from the heat and let cool completely at room temperature. Transfer to a bowl and chill in the refrigerator. The sauce will thicken as it cools. Serve with your turkey
Honey and Mustard Glazed Ham
You’ll need:
- 1 leg of ham on the bone
- Handful of whole cloves
- 85g Dijon mustard
- 125ml honey
- 45g brown sugar
- 250ml apple juice
- 250ml dry sherry
Method:
- Preheat oven to 160°C. Place an oven shelf in the lowest position and remove all the other shelves. Use a small, sharp knife to cut around the shank of the ham in a zigzag pattern, about 10cm from the end. Run a knife under the rind around the edge of the ham. Gently lift the rind off in one piece by running your fingers between the rind and the fat. Wrap the rind in a damp tea towel and place in the fridge for storage. Use a knife to score the fat in a diamond pattern, 1cm. Stud the corners of the diamonds with cloves.
- Use a pastry brush to brush the mustard over the ham. Bake in oven for 20 minutes or until the ham starts to brown.
- Combine the honey, sugar, apple juice and sherry in a saucepan over medium heat. Cook, stirring, for 2-3 minutes or until the honey and sugar melt. Gently pour over the ham.
- Bake, basting occasionally with the pan juices, for 1 hour or until golden brown. Transfer the ham to a serving platter and serve.
Green Beans with Pistachios
You’ll need:
- 600g green beans, topped
- 60g butter
- 2 garlic cloves, finely chopped
- 115g pistachios, chopped
- ¼ cup parsley, chopped
Method:
- Cook the beans in a large saucepan of boiling water for 2-3 minutes or until the beans are bright green and tender crisp. Drain.
- Heat the butter in a large frying pan. Add the garlic and cook, stirring, for 1 minute.
- Add the beans and pistachio to the pan. Cook for 2 minutes or until the beans are heated though. Season with salt and pepper. Stir in the parsley to serve.
Saffron and Sage Baked Potatoes
You’ll need:
- 3kg potatoes, peeled
- Large pinch of saffron threads
- 60ml olive oil
- ¼ cup fresh sage leaves
Method:
- Place potatoes in a large saucepan. Add the saffron and cover with cold water. Stir to combine. Set aside for 1 hour to infuse.
- Bring to the boil over high heat. Reduce heat to medium-high. Cook for 30 minutes or until tender. Drain and return to the pan. Place over medium-high heat and cook, shaking the pan, for 1-2 minutes or until the moisture has evaporated.
- Preheat oven to 180oC. Heat the oil in a large baking dish in oven for 5 minutes. Add the potatoes. Use a potato masher to flatten slightly. Toss to coat. Add the sage and bake for 30 minutes or until the potatoes are crisp. Season with salt and serve.