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  • Christmas

FOR MANY PEOPLE THIS IS THE BIGGEST EATING EVENT OF THE YEAR! MY MENU MAKES IT EASY TO HOST WITH APLOMB OR TAKE A DISH TO SOMEONE ELSE’S HOME – EITHER WAY, “YULE” BE THE HIT OF THE GATHERING.

My Christmas memories are of laden tables, wonderfully chaotic lunches and, as the afternoon eases into evening, armchairs occupied by snoring men! It’s a tradition based on togetherness and seasonal excess. A bountiful menu is at the centre of it all.

  • ZESTY AVOCADO WITH CRAB
    I love a cool soup on a summertime Christmas table, and I especially love the luxurious combination of avocado, citrus and crab. Add the crunch of celery and cucumber and you’ve got an entree that’s surprising and very pretty.
  • ASPARAGUS TART WITH SOUR CREAM PASTRY
    Perfect for the Christmas table but also great for picnics and light summer meals, it’s hard to decide whether the pastry or the filling is the star of this savoury tart. Sour cream pastry has just the right balance of crumble and crisp, and the filling is fresh and lush at the same time.
  • PRAWN SALAD WITH HORSERADISH CREAM
    Prawns and Christmas go together like kisses and mistletoe. This salad is a celebratory tumble of colours and textures with bright pops of flavour from the pickles, horseradish and caviar, if using.
  • TURKEY BUFFE AND HERBY QUINOA STUFFING
    A turkey buffe (often called ‘buffet’ in poultry shops) is turkey on the bone with the drumsticks removed. It’s much easier to cook evenly than a whole bird. The turkey is first brined to add moisture and flavour, and its skin given some butter-loving before being stuffed with festive tri-coloured quinoa.
  • CELEBRATION SAFFRON AND SAGE BREAD WITH GINGER BUTTER
    If you thought a sweet bread with fruit, nuts and a shiny glaze was as Yule as you’ll get, how about baking it in a Christmas tree shape? Saffron and sage give this loaf a piquant savoury edge, and the ginger butter is simply delicious.
  • PAVLOVA TOWERS
    Must have accessory: Piping Bags – SHOP NOW AU | SHOP NOW NZ
  • SPICY PEACH AND MANGO CHUTNEY
    Summer fruits and Sichuan pepper make for a chutney with plenty of vim. It’s the perfect partner for your Christmas ham, roast pork or turkey. I preserve plenty of this chutney in jars to last throughout the year, for gifts and for dressing up toasties, sliced meats and sausages.
  • BLACKBERRY VINEGAR CHOCOLATE TRUFFLES
    Berry-infused vinegar gives these truffles a tart finish, both undercutting and highlighting the richness of the chocolate ganache. The contrasting savoury topping ensures these are a very special treat that you will want to keep making throughout the year.
Hot Tips

Go to town! This menu stars some luxurious items such as crab, prawn, caviar and saffron because Christmas can be a time of munificence and generosity, but careful use of these same ingredients keeps the outlay realistic. Turkey and ham feature but there are new spins on both.

Decorating at Christmas can be as easy as crackers and tinsel, but you can also look for other reds, greens, gold and splashes of floral colour.

TO SERVE:

These dishes can all be eaten at room temperature to take any timing pressure away. I tend to do one plated dish (here it’s an easy entree soup) before kicking back with shared platters in the centre of the table, or on a separate bench or serving area.

Make Ahead

1 WEEK
Spicy peach chutney, Blackberry vinegar for the Truffles

4 DAYS
Ganache for the Truffles

3 DAYS
Ginger butter for the Bread

2 DAYS
Sour cream pastry for the Tart, Sweet pickled cucumbers and Horseradish cream for the Prawns

DAY BEFORE
Avocado purée for the Soup, assemble and bake Tart, Potatoes and prawns, brine the Turkey Meringues and Cherry syrup for Pavlovas

SAME DAY
Make Quinoa stuffing and roast the Turkey, Celebration bread, roll and coat Truffles, assemble Prawn salad and Meringue towers.

Hot Tips

Go to town! This menu stars some luxurious items such as crab, prawn, caviar and saffron because Christmas can be a time of munificence and generosity, but careful use of these same ingredients keeps the outlay realistic. Turkey and ham feature but there are new spins on both.

Decorating at Christmas can be as easy as crackers and tinsel, but you can also look for other reds, greens, gold and splashes of floral colour.

TO SERVE:

These dishes can all be eaten at room temperature to take any timing pressure away. I tend to do one plated dish (here it’s an easy entree soup) before kicking back with shared platters in the centre of the table, or on a separate bench or serving area.

Make Ahead

1 WEEK
Spicy peach chutney, Blackberry vinegar for the Truffles

4 DAYS
Ganache for the Truffles

3 DAYS
Ginger butter for the Bread

2 DAYS
Sour cream pastry for the Tart, Sweet pickled cucumbers and Horseradish cream for the Prawns

DAY BEFORE
Avocado purée for the Soup, assemble and bake Tart, Potatoes and prawns, brine the Turkey Meringues and Cherry syrup for Pavlovas

SAME DAY
Make Quinoa stuffing and roast the Turkey, Celebration bread, roll and coat Truffles, assemble Prawn salad and Meringue towers.

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