Recipes

Easy Christmas lunch by Barbara Northwood

Dec 17 08:42am
Barbara-Northwood_150
Serves
6
Ingredients
  • ANTIPASTO PLATTER
  • 1 bunch asparagus, trimmed
  • 200 marinated red capsicum
  • 200g marinated eggplant
  • 200g marinated olives
  • Assorted sliced salami, to serve
  • PESTO CROUTONS
  • 1 small breadstick
  • 1/4 cup basil pesto
  • LEMON SEAFOOD SALAD
  • 1 butter lettuce, trimmed
  • 500g cooked, peeled prawns
  • 400g smoked salmon
  • 12 fresh oysters
  • 1 avocado, thinly sliced
  • 250g punnet cherry tomatoes, halved
  • 1 yellow capsicum, thinly sliced
  • 1 red onion, thinly sliced
  • Bread rolls, to serve
  • LEMON DRESSING
  • 2 teaspoons finely grated lemon rind
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons drained capers
  • 1 tablespoon Dijon mustard
  • Salt and pepper, to taste
  • HAM WITH CRANBERRY ORANGE SAUCE
  • 4kg leg ham
  • 1 orange, thinly sliced
  • Fresh herbs, to garnish
  • CRANBERRY ORANGE SAUCE
  • 275g jar whole cranberry sauce
  • 2 teaspoons finely grated orange rind
  • 2 tablespoons orange juice
  • 2 tablespoons maple syrup
  • ICE-CREAM CHRISTMAS PUDDING
  • 2 litres vanilla ice-cream
  • Chocolate Ice Magic and Christmas decoration, to decorate
  • FILLING
  • 1/2 x 200g packet Tim Tam Biscuits, finely chopped
  • 100g almonds, toasted, chopped
  • 1/2 cup sultanas
  • 100g packet red glace cherries, halved
  • EASY FRUIT MINCE TARTS
  • 2 x 12 frozen sweet pastry cases
  • 1/4 cup plum jam
  • Icing sugar mixture, to decorate
  • FILLING
  • 1 cup bottled fruit mince
  • 1 teaspoon grated orange rind
  • 1/4 teaspoon ground cinnamon
Method
  1. ANTIPASTO PLATTER
  2. Cook asparagus in a heated, oiled grill pan, on both sides, until tender. Remove.
  3. To make pesto croutons, slice bread stick into 1cm thick slices. Spread one side with pesto. Place on an oven tray lined with baking paper. Cook in a hot oven (200C) for about 5 minutes or until crisp.
  4. To serve, arrange asparagus, capsicums, eggplant, olive, croutons and meats on a serving plate.
  5. LEMON SEAFOOD SALAD
  6. To make lemon dressing, combine all ingredients in a jug. Whisk to combine.
  7. Arrange lettuce leaves on a large serving plate. Top with prawns, salmon, oysters, avocado, tomatoes, capsicum and onion. Drizzle with lemon dressing.
  8. Serve salad with bread rolls.
  9. HAM WITH CRANBERRY ORANGE SAUCE
  10. If you prefer, remove rind and some of the fat from ham. Decorate with orange slices and fresh herbs.
  11. To make cranberry orange sauce, combine all ingredients in a small saucepan. Stir over low heat until combined and warmed through.
  12. Serve ham with cranberry orange sauce.
  13. ICE-CREAM CHRISTMAS PUDDING
  14. To make filling, combine all ingredients in a bowl. Mix well.
  15. Allow ice-cream to soften slightly. Transfer to a bowl. Stir in filling.
  16. Pour mixture into an 8 cup-capacity pudding basin lined with plastic wrap. Cover and freeze overnight.
  17. Remove pudding basin from freezer. Turn out pudding onto a serving plate. Drizzle with ice magic.
  18. Top with Christmas decoration.
  19. EASY FRUIT MINCE TARTS
  20. Cook pastry cases for according to packet instructions for 10 minutes. Remove.
  21. Meanwhile, make filling by combining all ingredients in a bowl. Mix well.
  22. Spoon 1/2 teaspoon plum jam into the base of each tart shell. Top with 2 teaspoons filling into each one. Return tarts to a moderate oven (180C). Cook for a further 20 minutes or until golden brown. Remove and cool. Serve tarts dusted with sifted icing sugar.
This is an easy seafood Christmas lunch with prepare ahead food so leaves times for relaxing with the family. All food for the antipasto platter can be bought from the supermarket. Any seafood can be used in the seafood salad;

The cranberry orange sauce can be served with the ham or turn it into a glaze and pour over the ham and cook it. Ice-cream pudding can be made up to five days ahead. Fruit Mince Tarts can be made up to three days ahead. (Frozen tart cases available from the supermarket)
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