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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. -
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.
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.
