These Australian Christmas lunch ideas are perfect for a warm Australian summer Christmas feast. Swap roasts and vegetables for barbecue, seafood and salad and embrace the beautiful sunshine and delicious fresh produce we are so lucky to have in this country at this time of year.
Healthy Naked Pork Kebab Bowls
This is a delicious and fresh salad option that is perfect for Christmas Day. Because it doesn’t use lettuce like a lot of salads, you can prepare in advance and not risk soggy leaves! It’s the perfect accompaniment to tasty pork kebabs or for a meat-free option substitute firm tofu or haloumi.
Serves: 6
INGREDIENTS:
- 1/4 cup (60ml) rice malt syrup
- 1 tbs pomegranate molasses
- 2 tsp sumac
- 1 tbs dried oregano leaves
- 400g pork neck (ask your butcher), cut into long, thin strips
TABBOULEH
- 1 bunch mint, leaves chopped, plus extra whole leaves to serve
- 1 bunch flat-leaf parsley, leaves chopped
- 1/2 cauliflower, stalk removed, chopped
- 1 broccoli, stalk removed, chopped
- Finely grated zest & juice of 2 lemons
- 2 tbs extra virgin olive oil
- 500g cherry tomatoes, halved
- 1/2 cup (80g) tamari almonds, roughly chopped, plus extra to serve (we used Woolworths Macro)
METHOD:
- Combine syrup, molasses, sumac and oregano in a bowl. Season, then add pork and toss to coat. Set aside for 10 minutes to marinate, then thread onto skewers.
- Meanwhile, for tabbouleh, place the herbs in a large bowl with 2L (8 cups) cold water. Set aside for 5 minutes to soak, then drain. Whiz the cauliflower and broccoli in a food processor until mixture resembles couscous.
- Transfer to a bowl then toss with herbs, lemon zest and juice, oil, tomato and almonds. Season. Heat a chargrill pan or a barbecue to medium heat.
- Grill pork, turning frequently and brushing with remaining marinade, for 4 minutes or until cooked. Set aside to rest for 5 minutes. Serve with tabbouleh and extra mint leaves and almonds.
Recipe Link: www.delicious.com.au
Lemon, Rosemary and Anchovy Marinated Lamb
Nothing says (and smells like!) Australian summer like lamb on the barbecue. Delight your Christmas guests with this flavoursome marinated lamb featured on the menu. Pair with your favourite sides for the perfect Australian Christmas meal.
Prep: 40 Mins
Cook: 45 Mins
Serves: 6
INGREDIENTS:
- 1 bunch flat-leaf parsley, leaves picked, plus extra leaves to serve
- 1 bunch rosemary, leaves picked
- 4 garlic cloves
- 1/4 cup (50g) white anchovy fillets (from delis, or ask your fishmonger) or 5 anchovy fillets in oil, drained
- Juice of 1 lemon
- 1 cup (250ml) extra virgin olive oil
- 2kg leg of lamb, boned and butterflied (ask your butcher to do this)
METHOD:
- To make the herb marinade, place the parsley, rosemary, garlic, anchovy, lemon juice and oil in a food processor and whiz until smooth. Rub half the marinade over the lamb and reserve the remainder for serving. Set lamb aside for at least 30 minutes to marinate and reach room temperature.
- Meanwhile, heat a barbecue or chargrill pan to high heat. Cook the lamb fat-side down for 8-10 minutes until golden brown, then turn and cook for a further 8-10 minutes until golden brown.
- Reduce heat to medium-low and cook, covered (use aluminium foil if using a chargrill pan), for 15 minutes for medium or until cooked to your liking. Remove lamb from heat, cover loosely with foil and rest for 10 minutes, then slice against the grain into 2cm-thick slices.
- Serve with reserved herb marinade and extra parsley leaves.
Recipe Link: www.delicious.com.au
Prawn Laksa Skewers
If there’s anything else that comes close to a typical Australian summer meal, it has to be prawns on the barbie, right? Combine a popular favourite with yummy Asian flavours and Indian Roti for a taste-bud tantalising cultural fusion, in these Prawn Laksa Skewers.
Prep: 10 Mins
Cook: 10 Mins
Serves: Makes 8 Skewers
INGREDIENTS
- 1/2 cup (160g) laksa paste
- 1/2 cup (125ml) coconut milk, plus extra to serve
- 1/4 cup (60ml) sunflower oil
- 24 medium green prawns, peeled (heads and tails intact), deveined
- Mint leaves, fried Asian shallots and roti (from selected supermarkets), to serve
METHOD:
- Combine laksa paste, coconut milk and oil in a bowl. Transfer half the laksa mixture to a separate bowl. Add prawns and toss to coat. Cover and chill for at least 30 minutes or overnight to marinate.
- Place remaining laksa mixture in a saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, for 3 minutes or until warmed through.
- Heat a chargrill pan or barbecue to high heat. Thread laksa prawns onto skewers and grill, brushing regularly with warm laksa paste mixture, for 2 minutes each side or until prawns are just cooked through.
- Place skewers on a serving platter. Drizzle with a little extra coconut milk and scatter with mint and fried shallots. Serve immediately with roti and remaining extra coconut milk.
Recipe Link: www.delicious.com.au