Don’t you love that summery smell of sunscreen, salt water, and a barbecue burning? A Christmas barbecue is a popular Christmas tradition in Australia, and we love adding bursts of red and green and Christmas flavours into our barbecue recipes for the special day. Try these super simple, fresh ideas at your Christmas Barbecue this year.
Source: Kidspot.com
Christmas Bauble Appetisers
INGREDIENTS:
- 1 punnet cherry tomatoes
- 75g cherry bocconcini
- 24 basil leaves
And you’ll need mini-skewers
METHOD:
- Slice cherry tomatoes in half.
- Slice bocconcini into half-centimetre slices
- Place a basil leaf and piece of bocconcini on top of one half of the cherry tomato. Place the other half on top (like a sandwich), and skewer through the middle with a toothpick.
Christmas Coleslaw
INGREDIENTS:
- 1 cup light sour cream
- ½ cup mayonnaise
- ¼ cup white wine vinegar
- 2 tbsp sugar
- 1 tsp salt
- ½ small green cabbage, shredded
- ½ small red cabbage, shredded
- 4 medium stalks celery, thinly sliced diagonally
- 2 medium carrots, coarsely grated
METHOD:
- Mix together sour cream, mayonnaise, vinegar, sugar and salt in a bowl until thoroughly combined. Set aside.
- Mix together the cabbages, celery, and carrot in a large mixing bowl. Add dressing and toss through. Cover and refrigerate for two hours or until chilled.
Watermelon, feta and mint salad
INGREDIENTS:
- 1kg watermelon
- 1 cucumber
- 200g feta
- 1 tsp dried oregano or dried mint
- 1 cup loosely packed mint leaves, torn
- Cracked black pepper
- 2 tbsp rosemary, roughly chopped
- 1 red chilli, finely sliced
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
METHOD:
- Cut the watermelon into 1.5cm wide wedges or cubes and discard the rinds
- Stripe-peel the cucumber, halve and thinly slice
- Arrange watermelon and cucumber on a large serving platter. Top with crumbled feta, and scatter with oregano, torn mint and black pepper.
- Stir the rosemary, chilli, olive oil and lemon juice together. Spoon over the salad just before serving.
Prosciutto and Peach Salad
INGREDIENTS:
- 2 fresh ripe peaches
- 4 slices prosciutto
- 4 handfuls of salad mix
For the dressing:
- 2 tbsp white balsamic vinegar or white wine vinegar
- 4 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp ground black pepper
METHOD:
- Fry prosciutto. When cool enough to handle, snap each piece into 3-4 sticks. Tear of the rind if you wish.
- Halve peaches and cut into thirds again.
- Arrange salad leaves on a large plate, and top with peach slices and prosciutto.
- To make dressing, combine all ingredients in a glass jar, screw on lid, and shake will.
- Drizzle salad with dressing just before serving.