We already wrote about how Christmas is truly a special occasion in Australia. 2020 has been rough on everyone and with the holiday season coming up, people are going to want to spend time together, physically or virtually. Spotfood can help you organize your events this Christmas and help you stay connected to your family and friends.
In today's blog, we’re bringing you 5 recipes you can try this Christmas, that are sure to bring delight to your table.
Preparation time: 30 minutes
Cooking time: 90 minutes
Ham’s often a part of a Christmas table and Australia’s no exception. But, preparing it with pineapple and maple gives this meal a twist that makes it hard to forget.
For 8 servings, you’ll need about 2 kg of gammon joint, 2 onions and about 3 l of pineapple juice. For the glaze, prepare 2 teaspoons of dijon mustard, 125 ml of pineapple juice and 125 ml of maple syrup.
Place the gammon joint in a large pot and add the onions and pineapple juice. Bring to a boiling point, then reduce the heat to medium, cover, and simmer for 70 minutes. Once cooked, remove the gammon joint from the pot and place on a baking sheet to cool slightly. While heating the oven to 190°C, make the glaze.
In a small pan over a medium heat, combine the Dijon mustard, pineapple juice, and maple syrup. Cook for 10 minutes, until the mixture is slightly reduced and glossy.
Carefully remove the skin from the gammon joint, but leave a small layer of fat on top of the gammon. Score the fat in a diamond pattern and push a pineapple clove into each cross section. Brush the gammon joint with the glaze, making sure to reserve at least half of the glaze.
Roast the gammon joint for 40 minutes, glazing again halfway through.
Preparation time: 15 minutes
Cooking time: 10 minutes
Maybe the most popular Christmas food in Australia are prawns, or shrimps, as you may know them. Some studies say that 40% of Australian prawn consumption occurs during the holiday season. Australia is well known for high quality, local prawns, so, while eating great food, prawns also “feel” very Australian.
For 4 servings of this salad, you’ll need 400 g of long pasta, 2 tablespoons of olive oil, 75 g of whole-egg mayonnaise, 1 lemon, 2 tablespoons of cream, 1 teaspoon of tomato sauce, 1 teaspoon of Worcestershire sauce. Also, you’ll need 2 tablespoons of parsley, 1 gem lettuce, 12 prawns and 1 avocado. You can add tabasco sauce if you like spicy.
Cook the pasta al dente, drain and refresh. Leave it to cool down. In a bowl, mix the mayonnaise, lemon zest and juice, cream, tomato sauce and Worcestershire sauce. Pour over the cooled pasta.
To serve, divide the dressed pasta among serving bowls. Arrange a lettuce wedge on the side of each bowl and top pasta with peeled prawns and chopped avocado. In the end, pour over the remaining sauce and season with black pepper.
Preparation time: 30 minutes
White Christmas is quite a light dessert, but so tasty, you’ll always want a bite more.
To prepare this easy-to-make, but more-than-delicious dessert, prepare 250 g of copha, 3 cups of Kellogg’s Rice Bubbles, 1 cup of coconut, ¾ of a cup of icing sugar, 1 cup of milk powder, 30 g glace cherries, ½ cup of sultanas, 30 g of glace apricots and 30 g glace pineapple.
This dessert is so easy to make that it has become a popular “bring a dish”. Simply line a lamington pan with baking paper. Then melt the copha and mix with all the other ingredients. Press the mixture into a pan and refrigerate until firm.
And that’s it. It’s ready to be enjoyed.
Preparation time: 40 minutes
Cooking time: 45 minutes
Lamb is a great Christmas meal. Well, actually, it’s a great meal generally. But, when prepared on a barbecue it makes a perfect dish for a summery Australian Christmas.
To make this dish, you need 4 garlic cloves, 50 g of white anchovy fillets, 1 lemon, 250 ml of olive oil, 2 kg of lamb and one bunch of parsley and rosemary.
First, make the herb marinade. Mix together the parsley, rosemary, garlic, anchovy, lemon juice and oil. Rub half the marinade over the lamb. Set it aside for 60 minutes to marinate and reach room temperature.
Then, heat a barbecue or grill pan to high heat. Cook the lamb fat-side down until golden brown, then turn and repeat the process. Cover it, reduce the heat to medium-low and cook to your liking.
Remove lamb from heat, cover loosely with foil and leave for 10 minutes, then slice into 2 cm thick slices. Serve with the rest of the marinade.
Preparation time: 40 minutes
Cooking time: 40 minutes
We already wrote about the iconic Pavlova. This dessert has a crisp and crunchy outer shell and a soft, marshmallow-like center and it’s really, really delicious. It’s most commonly served as a part of Christmas dinner or other festive occasions and requires simple ingredients and little culinary skill to be made.
To bake Pavlova, prepare 6 egg whites, 200 g of caster sugar, 1 teaspoon of white vinegar and vanilla extract, one and a half spoon of corn flour and 300 ml of cream. You’ll also need 1 cinnamon stick, 225 g of sugar, 1 cup of apple vinegar, 3 peaches and equal quantity of passionfruit pulp and caster sugar.
Beat the egg whites with a pinch of salt until they are white and fluffy. Add the sugar gradually until the mixture makes firm, upright peaks. Sprinkle the vinegar and vanilla extract and on top of the egg whites. Then sift on the cornflour.
At this moment, heat the oven to 150°C. Line baking paper on a tray and mark a 20cm diameter circle in the baking paper. This is to guide you for keeping your pavlova circular.
Pile the billowy white meringue into the centre of your circle and spread it out gently. Put the pavlova into the centre of the oven and bake for 45 minutes. Turn off the oven and leave the pavlova there, with the door shut, for at least 1 hour.
Once the pavlova is quite cold, detach the base from the baking paper. Slide the pavlova onto a serving plate.
For the peaches and passionfruit glaze, tie the spices and put in a pan with the sugar and vinegar. Heat until sugar dissolves, then bring to a simmer. Peel and slice the peaches and add them to the syrup. Cook until soft, then remove from the pan.
Reduce syrup by simmering it for another 5 minutes. Then pour over the peaches. When cool, store in the refrigerator. To make preserved passionfruit, combine equal quantities of passionfruit pulp and caster sugar in a small jar. Stir well, close tightly and leave for 24 hours, shaking regularly, until sugar has dissolved.
About an hour before serving, whip the cream softly, pile it in the centre and top with peaches and passionfruit.
With these recipes, you and your loved ones are sure to enjoy these holidays. But, if some of you out there don’t have the time to prepare these wonderful meals, remember that you can use Spotfood to help you organize food and many other things for your events.