An easy breezy Christmas lunch
Lennox Hastie and Elizabeth Hewson combine their skills for a very Australian Christmas feast featuring a moreish potato salad and a showstopping take on the classic turkey.
The festive season arrives in Australia amid radiant sunshine and warm breezes. We celebrate Christmas in our unique style – effortless, easy-going, with an emphasis on relaxed entertaining, and making the most of the great outdoors. Gone are the days when we would feel we needed to slave away in a hot kitchen in the summer heat. The beauty of Christmas lunch nowadays lies in its simplicity, allowing you to spend less time fretting over intricate recipes and more time in the company of loved ones.
For me, the heart of an Aussie Christmas celebration lies in firing up the barbecue. It is a social affair where everyone gathers around the grill, enjoying icy drinks and casual conversation while the aromas of cooking fill the air. The laid-back atmosphere sets the tone for a day filled with laughter, shared stories, and a true sense of camaraderie. From juicy mangoes and cherries to fresh seafood and vibrant salads bursting with flavour, there is no shortage of fresh, seasonal ingredients that naturally lend themselves to creating a feast without the fuss.
Succulent grilled butterflied prawns, infused with the vibrant flavours of a zesty mango, caper and finger lime salsa, are sensational ingredients that are best cooked simply, allowing you to embrace the true joy of the season. – Lennox Hastie
Some other recipes you might love:
- A David Herbert Christmas feast
- A classic shortbread biscuit recipe
- A ginger-laced cake that’s perfect for Christmas
‘Shrimp’ on the barbie
Ingredients
- 12 fresh king prawns
- ½ mango, finely diced
- 3-4 finger limes, halved and vesicles squeezed out
- ½ long red chilli, finely diced
- ½ bunch coriander, finely chopped
- 2 spring onions, finely sliced
- 1 tablespoon baby capers
- 1 teaspoon pink peppercorns, crushed
- Zest and juice of 1 lime
- 100ml fruity olive oil
- Sea salt
Method
- Preheat your grill to medium-high heat. Use a sharp knife to cut along the back of each prawn, splitting the head open, and slicing deep enough to butterfly open. Carefully remove the stomach sac from the head and the digestive tract that runs along the body of each prawn. Gently press the prawns flat, allowing the shell to act as a barrier against the heat from the grill. In a medium bowl combine the diced mango, chilli, capers, finger lime, spring onions, pink peppercorns, coriander, lime juice and zest, and olive oil. Season to taste.
- Place the prawns on the preheated grill, season lightly with sea salt, and cook for 2-3 minutes. The shell will transform from a light bluish-grey to an orangey-pink while the translucent flesh will firm up and turn opaque. Avoid overcooking to maintain their juiciness. The prawns are cooked when the juices in the head begin to bubble gently. Remove from heat and set aside. Top the grilled butterflied prawns with the mango, caper and finger lime salsa, and serve immediately. Serves 4-6
My potato salad
My hassle-free Christmas dish is a quintessential potato salad that embodies both comfort and a touch of elegance.
Ingredients
- 1kg kipfler potatoes
- 1200ml water
- 40g salt
- 30ml olive oil
- 2 sprigs thyme
- 2 bay leaves
- 1 head garlic, halved
- 1 egg
- 1 teaspoon Dijon mustard
- 1 teaspoon grainy mustard
- ½ teaspoon sea salt
- 1 teaspoon white wine vinegar
- 250ml grapeseed oil
- Zest and juice of ½ lemon
- 150g crème fraiche
- Black pepper
- Sea salt
- 1 medium red onion, finely chopped
- 30ml red wine vinegar
- 4 spring onions, finely chopped
- ½ bunch dill
- ½ bunch chives
Method
- Wash the potatoes well, leaving the skins on for added texture and flavour. Place them in a pot and cover with the water, adding the salt, olive oil, garlic, thyme and bay. Bring the water to a gentle simmer and cook the potatoes gently for 25-30 minutes until tender but still holding their shape. Remove from the heat and allow them to cool in the liquid.
- Crack the egg into a bowl, ensuring it is at room temperature, as this helps in emulsification. Remove 1 tablespoon of egg white and discard, before adding both types of mustard, salt, and the white wine vinegar. Whisk together to combine and gradually, in a very slow and steady stream, begin pouring in the grapeseed oil. This step is crucial for proper emulsification, so take your time. As you pour the oil, you’ll notice the mixture starting to thicken. Continue mixing until all the oil has been incorporated and the mayonnaise reaches a creamy consistency. Fold through the crème fraiche, lemon juice and zest. Season with salt and black pepper to taste.
- Put the chopped red onion in a sieve, pour boiling water over it, allow to drain and then place in a small bowl with the red wine vinegar. The onions should turn a vibrant pink hue. Drain the potatoes, before halving them and placing in a large bowl. Pass the cooked garlic cloves through a sieve and add to the potatoes together with the crème fraiche mixture, the spring onions, and most of the herbs. Add most of the finely chopped red onion for a touch of sharpness and texture. Combine well, adjusting the final seasoning as required.
- Scatter the remaining chopped herbs and onions over the top to bring a wonderful freshness and colour to the dish. Cover the bowl and allow to chill in the refrigerator for at least an hour before serving, which helps the flavours to meld together beautifully. Serves 4-6
Parsley & pepper turkey breast roll
A dish I always prep on Christmas Eve is a rolled turkey breast – a task that usually comes without any drama. Spending time on it the day before means it’s wrapped and ready to roll come Christmas Day (the secret to Christmas Day cooking).
A whole turkey can feel out of place on an Australian Christmas table but this zesty, herb turkey breast roll feels just right. It’s perfect served warm or at room temperature among a Christmas spread, and makes for the best left-over sandwiches.
While the beans aren’t compulsory, they are delicious swimming in the turkey jus. To settle any nerves around cooking a turkey breast, use a meat thermometer to take the guesswork out. Ask your butcher to butterfly the breast, too – another item you can tick off the to-do list.
May your day be filled with delicious food, and so much love. And remember, no tears over a collapsed meringue! Happy Christmas to all. I look forward to cooking with you next year. – Elizabeth Hewson
Ingredients
- 2 tablespoon olive oil
- 2 onions, finely chopped
- 1½ teaspoon fennel seeds
- 6 garlic cloves, finely chopped
- ½ cup parsley, finely chopped (1 bunch)
- 30g (3 tablespoons) pistachio, chopped
- Zest of 2 lemons
- 1.6kg-2kg turkey breast, butterflied, skin on
- 2 teaspoons salt
- ½ teaspoon pepper
- 150g marinated red peppers sliced into 1cm strips
- 12 slices pancetta thinly sliced or bacon
- 1 cup dry wihte wine
- 1 x 400g can butter beans, drained
Method
- Preheat oven to 180C (160C fan-forced). Heat olive oil in a pan over medium low heat. Add chopped onion and fennel seeds. Slowly cook for 10 minutes, stirring occasionally. Add garlic and cook for 3 or so more minutes. Turn off heat and leave to cool. Once cool, stir in parsley, pistachio and lemon zest. Put the butterflied turkey breast, skin side down, on a cutting board and open it up. If the breast is an uneven thickness, pound it with a rolling pin (or meat mallet) to roughly 3cm-4cm thick. This will make it easier to roll and allow the breast to cook evenly. You can ask your butcher to do this too.
- Sprinkle the turkey with salt and pepper, then evenly spread over your parsley mix. Arrange your marinated pepper strips across the breast. Now we’re ready to roll. Starting at one end, tightly roll the meat up to make a compact cylinder, ending with the seam side down. Depending on how it’s been butterflied, you might need to tuck in some of the meat to make a neat roll. Tie the cylinder tightly with kitchen twine at roughly 2cm intervals.
- Place turkey roll into a deep-sided baking dish. Drape your pancetta or bacon slices over the turkey, in overlapping slices, tucking them under the roll. Pour the wine and 1 cup of water around the turkey roll. Roast for about 1¼ to 1½ hours or until the pancetta is golden, the juices from the turkey run clear, and/or the internal temperature has hit 62C-65C when you insert a meat thermometer into the thickest part of the breast. Remove turkey from oven and place on a warm plate, loosely cover with foil and rest for 30 minutes. Drain liquid from the turkey pan into a saucepan and throw in butter beans. Gently warm beans in liquid and set aside until ready to serve. To serve, remove the twine and place your rolled breast onto a serving platter with a lip. Give it a brush with the jus. Thickly slice turkey breast then pour beans with their liquid around turkey. Serves 6
Vanilla, clove & cherry Eton mess
I had a Christmas nightmare once. It was the night before Christmas, and all through the house, all you could hear was my meltdown over a collapsed, once-perfect pavlova. Let’s just say that as I looked at my soggy mess of a pav, it was not my finest moment. Through tears and short breaths, I first blamed the oven, then the humidity, followed by my mother, and finally my husband for rushing me in the making of it.
The fact is there are some pressure points when making this classic dessert, especially around Christmas when expectations are already heightened. It was probably a combination of all the above (OK, maybe not my mother or husband) that led to such a disaster. There are lots of great pavlova recipes out there, and I have an inkling that you might already have a family favourite you follow each year. So today, rather than adding to the (white) noise, I thought I’d share what I did on that fateful night once I had calmed down; I turned my disaster into a cherry, clove, and vanilla Eton mess. And it was a triumph.
Years on and many pavlovas later, this Eton mess will still take pride of place on my Christmas table. It’s a showstopper, and while I often make meringues just for the occasion, if you want to miss the baking altogether, store-bought meringues do the trick.
The meringues and cherries can be prepped up to three days in advance. Cream is best whipped in the moment to achieve lovely, billowy peaks.
Ingredients
For the meringue
- 3 egg whites
- ½ teaspoon cream of tartar
- Pinch of salt
- 180g (¾ cup) caster sugar
- 1 teaspoon vanilla bean paste
For the Eton mess
- 600g cherries
- 50g sugar
- 2 teaspoon vanilla bean paste
- 2 cloves
- 300ml thickened cream
- 1/3 cup icing sugar
- 250ml thick unsweetened Greek yoghurt
Method
- For the meringues, preheat oven to 150C (130C fan-forced). Line a flat, large tray with baking parchment. Wipe your bowl and whisk with white vinegar to ensure there are no traces of fat as this is the enemy of meringue. Leave to dry. Place egg whites into a bowl of an electric mixer. Beat on low for 1-2 minutes until frothy, add cream of tartar and salt. Increase speed and beat for 2-3 minutes until soft peaks form. While the motor is running, add one tablespoon of sugar at a time. Count to 10, then add the next spoonful of sugar. Continue until you have added all the sugar. Beat for a further 5-7 minutes. To test if the sugar has dissolved, rub a bit between your fingers, it should be grain free. If not, continue to beat until the sugar is dissolved. Fold through vanilla.
- Spoon 6 dollops of meringue onto the prepared tray and place in oven. Immediately turn temperature down to 110C (90 fan-forced), then bake for 1½-2 hours until crisp. The best way to check is to pick one up and give it a tap on the bottom. It should feel hollow. Turn off the oven and leave to cool inside. I tend to leave them overnight.
- For the cherries, pit most of your cherries, leaving a few to garnish. Place 2/3 of your pitted cherries in a small saucepan along with caster sugar, 1 teaspoon of vanilla and cloves. I like to keep 1/3 of the cherries fresh for texture. Simmer for 15 minutes until soft and syrupy. Leave to cool. Remove cloves.
- Add cream, vanilla and icing sugar to a large bowl (or stand mixer). Whip cream to form soft billowy peaks, then beat in yoghurt. Just before serving, fold all your pitted cherries into your cream mixture, reserving the liquid to drizzle at the end. Break the meringue into large chunks and fold that through. Spoon into serving dish. Garnish with reserved cherries and drizzle over cherry liquid. Serve immediately. Serves 6