Christmas Cooking Thread

[M_adz]

So Christmas is like a bit over a month away *gasp* and im getting in the mood for some Christmas cheer.

Anyone got any good Christmas food recipes?? Im interested in cooking a ham on the Weber this year...but i have never done it before so anyone who has done it, let me know.

[Milky Crate Kid]

Ham off the bone... :tenthousanddrools:

MCK

[Anselm]

Screw ham...butterflied leg of lamb is the way to go

[alternate_1959]

Being a vegetarian can be a real drag at Xmas time - I'm sure baby Jesus would mind if for one day a year I hoed into a turkey leg with cranberry sauce or made myself sick on crackling

But I make up for it with my puddings and trifle :love:

[Dollbaby]

i had my first turkey last year.

it was so juicy and tasty.

:fattyboombah:

[Maiden]

Christmas to me is all about the seafood, we have crayfish, prawns, oysters, crabs, pickled octopus..

The only thing we cook are the kilpatrick oysters.

we also have pavlova for dessert, guess i whip up the cream and cut up fruit for it but that is all

[sOuNdOne]

Thread needs more recipes.

[smilla]

im looking forward to:

Giant leg of ham
Juicy Turkey
and
Trifle

[Kimberley]

I cook a mean White Christmas.

But that's largely because there is no real cooking involved. :P

[M_adz]

ok...so mama usually does some chilli/garlic prawns at xmas, so i'll whack that recipe in here...ive only just started eating prawns but these taste awesome!!!

1 teaspoon chilli
1/2 teaspoon ginger
1/2 teaspoon garlic
juice from a quarter of a lemon
1 teaspoon sesame oil
1 tablespoon vegetable oil
1/2kg prawns - shelled (with tails left on) - can thread them onto skewers too.

marinade for about 1/2hr to an hour then either cook them on a hot bbq grill or in a heated frypan until cooked. Best when the marinade slightly caramelises.

[Lady Le Red]

Maybe il attempt a xmas pudding this year.
I feel the calories as December gets closer..

[Phil Collins]

a mate of mine has gotten me onto this bread recipe and damn it is so easy. I've never been able to make a decent loaf of bread (always truns out like a dense heavy rock!), but this one is ridiculously simple and near impossible to mess up if u watch the short video.

The key is that there is no kneading. U jus mix the ingredients, let it sit. Fold, then cook.

I jus thought i'd share this in the xmas cooking thread... ofcourse the turkey/ham/prawns will be the main event generally in the xmas thread but breaking of the bread def has a special symbolism and it def does not have the same divine appeal with a tiger loaf from Baker's Delight ;)

Video:
http://tinyurl.com/y4docz (http://tinyurl.com/y4docz)

Recipe:
http://tinyurl.com/ygbl8f


p.s. this info is off the NY Times website. you do need to register with the site to view the vid but that's quick and is worth it.

[trina]

OOOOOOOOO I have to make lots of yummy food for the kiddies at work:D
I will write down some tomorrow when I go in.

[lairymarc]

Xmas kebabs for the bbq.

On a standard skewer put.

Turkey meat, the boned and rolled variety is much easier to deal with and is better than the live feathered stuff for this.
Chipolatas or whatever sausage you like really,
Fresh Cranberries, soak them over night in some sherry or white wine for added wank factor if you want.
Whatever veggies ya like. Cooking time on a good effecient bbq is about 6 minutes so bear that in mind when selecting your veggies. You can always lightly steam anything that may need it.

Then wrap the whole thing in steaky bacon, the dirtier and fattier the better, it is xmas after all!!!

Bang it on the char grill, once the bacon is getting crispy get em into ya.

A side of tasty bread sauce to drizzle over is also a nice touch and damn easy to make so give it a stab:thumb:
Totally mental.

Im bangin a bird in the oven for the first time in years, im a chef and I havent cooked lunch for years so it will be the full show with all the trimmings but the old kebabs will be on for entree and thats all that matters if my stomach is asking.:rock:

[drater]

I'm so getting my Mum to write down her trifle recipe. Best trifle EVER.

And her seafood sauce recipe. Store-bought seafood cocktail sauce = shite.

I plan to make myself sick on fresh prawns this Christmas. Oh yes.

[Rica13]

mmm christmas pig out...all these ideas are making me oh so hungry...

if i knew how to cook i'd post something up.....i leave christmas cooking up to my mum....its better that way :meh:

[M_adz]

seafood sauce recipe:

Mayo
Tomato Sauce
Wostershire Sauce
Tabasco Sauce
Salt n Pepper


:)


A mean salad dressing is thus:

Balsamic vinegar
olive oil
mix 4 parts vinegar to one part oil in jar
add pinch sugar and 1 tsp (or more depending on taste) of Dijon/french/wholegrain mustard

:)

[madam meow]

there is this scrumptious chicken marinade i have been making, great for BBQ.

mix together:

4 tblsp soy sauce (ive been usin dark soy)
1 tblsp olive oil
juice of 1 lemon
6+ crushed garlic cloves (the more the merrier!)
lotsa lotsa fresh thyme (strip the tiny leaves from the stems)
1 jalapeno chili
1 tsp of brown sugar

+ slice chicken breasts into halves (lenghth wise),
+ then pour mixture over, ensuring it covers all the fillets.
+ leave for a min of 4 hours.
+ then BBQ!!!!!!

i found that it was also delicious as cold meat, so u can use leftovers in a salad the next day too. (IF you have left overs) :-D

and.. my father inlaw is a chef, so no doubt we will be spoilt as per usual.
last years was a feast better than any i have had before.
so again this xmas i will be stuffed, motionless on the floor.

[sway]

i make awesome shortbread christmas trees and decorate them with those decorative icing things. cutes! i will find the recipe tonight and post it.

though last year they were a complete disaster and i had to chuck them all out cause it was too hot and the icing melted everywhere. boo!

[Phil Collins]

Xmas kebabs for the bbq.

On a standard skewer put.

Turkey meat, the boned and rolled variety is much easier to deal with and is better than the live feathered stuff for this.
Chipolatas or whatever sausage you like really,
Fresh Cranberries, soak them over night in some sherry or white wine for added wank factor if you want.
Whatever veggies ya like. Cooking time on a good effecient bbq is about 6 minutes so bear that in mind when selecting your veggies. You can always lightly steam anything that may need it.

Then wrap the whole thing in steaky bacon, the dirtier and fattier the better, it is xmas after all!!!

Bang it on the char grill, once the bacon is getting crispy get em into ya.

A side of tasty bread sauce to drizzle over is also a nice touch and damn easy to make so give it a stab:thumb:
Totally mental.

Im bangin a bird in the oven for the first time in years, im a chef and I havent cooked lunch for years so it will be the full show with all the trimmings but the old kebabs will be on for entree and thats all that matters if my stomach is asking.:rock:

this thing sounds bloody awesome. where the hell does one obtain fresh cranberries? Fratelli Fresh for the Sydneysiders?

[lairymarc]

this thing sounds bloody awesome. where the hell does one obtain fresh cranberries? Fratelli Fresh for the Sydneysiders?

I get mine from Harris Farms but most good grocers will have them. You can also get them in tins at Coles etc, just be sure to wash them well if they're in syrup.
They will be too sweet when the syrup caramalizes on the grill imo. If do you like things a bit sweeter then leave it as is or you can also add some dried apricots or even a small slice of fig to jazz it up a bit.

The key to the flavour is the bacon and whatever fruit you add, play around with the things you like, it always comes out great.

Ive used pears, blueberries, apricots, figs, lychee and plum in this sort of thing. Fig with blue cheese squished around it works real well. It melts through the kebab giving it a cracking sauce right through it:thumb:

Just make sure you do a nice job with your bacon wrapping if you add cheese, it doesnt matter if the ends are open, just make sure there is a good lap along the guts of it to stop leakage. Take your time, it will be worth the effort.

Long streaky bacon is a must at all times, coles deli is the go.

[Bizzy]

I will have three chefs at my house cooking xmas dinner! ;) :xmas:

[Dollbaby]

that is just greedy X(

[Breakme]

I am making mini choc puddings! so cute.

[Bizzy]

that is just greedy X(


No Lani! 6 week holidays away not spending xmas with us is greedy! :p

[drater]

Ive used pears, blueberries, apricots, figs, lychee and plum in this sort of thing. Fig with blue cheese squished around it works real well. It melts through the kebab giving it a cracking sauce right through it :thumb:

My stomach just grumbled so loudly when I read this that the person at the next desk heard it. :|

Definitely making this at some point during Summer! :thumb:

[SydneyDiscoKIng]

Fig with blue cheese squished around it works real well. It melts through the kebab giving it a cracking sauce right through it:thumb:

:love:

[Dbauch]

I am having my family over my place this xmas... I want to do something special so I am going to attempt to make duck a l'orange... hope I dont kill it!

Anyone got a good recipe for duck?

[Phil Collins]

I get mine from Harris Farms but most good grocers will have them. You can also get them in tins at Coles etc, just be sure to wash them well if they're in syrup.
They will be too sweet when the syrup caramalizes on the grill imo. If do you like things a bit sweeter then leave it as is or you can also add some dried apricots or even a small slice of fig to jazz it up a bit.

The key to the flavour is the bacon and whatever fruit you add, play around with the things you like, it always comes out great.

Ive used pears, blueberries, apricots, figs, lychee and plum in this sort of thing. Fig with blue cheese squished around it works real well. It melts through the kebab giving it a cracking sauce right through it:thumb:

Just make sure you do a nice job with your bacon wrapping if you add cheese, it doesnt matter if the ends are open, just make sure there is a good lap along the guts of it to stop leakage. Take your time, it will be worth the effort.

Long streaky bacon is a must at all times, coles deli is the go.

thanks for the heads up. looks like i jus gotta open my eyes :)

[SydneyDiscoKIng]

^ Duck... yummo!

I have tried this recipe, :love:

I didnt make the stock, i just bought the chicken stock you can get in supermarkets so some of the ingredients you dont need... It looks alot of work but it tastes sooooo good!

ROAST MAGRET DUCK BREASTS WITH SHAVED BLACK TRUFFLES

Ingredients

1 tablespoon olive oil
1 1/2 pounds chicken wings
1 cup diced peeled carrots
1 cup diced celery
2 1/4 cups beef broth
2 cups low-salt chicken broth

2 ounces fresh black truffles or frozen, unthawed

3 boneless magret duck breast halves or Muscovy duck breast halves (about 3 pounds total)

2 tablespoons (1/4 stick) butter, divided
1/4 cup finely chopped shallots
1 cup Pinot Noir

Preparation

Heat oil in heavy large skillet over medium-high heat. Add chicken wings and sauté until deep brown, about 15 minutes. Add carrots and celery to skillet; sauté 5 minutes. Add both broths; bring to boil. Reduce heat, cover, and simmer 1 hour. Strain, reserving broth and discarding wings and vegetables. If necessary, return broth to skillet and boil until reduced to 1 cup; reserve for sauce.

Using small brush, scrub fresh or frozen truffles under cold running water. Using sharp thin knife, remove peel from truffles and reserve for sauce. Thinly shave truffles using V-slicer or truffle shaver; cover and set aside.

Pat duck breasts dry with paper towels. Cut off any sinew from breast meat. Place breasts on work surface. Using fingers or small sharp knife, pull or cut skin with fat away from meat from both long sides of duck breast almost to center, leaving 1-inch-wide strip of fat attached to meat in center (do not cut through center strip). Lift up flaps of duck skin and fat and arrange sliced truffles over breast meat under fat on each, dividing equally. Press skin flaps down over truffles to cover completely. Using sharp knife, score top of duck skin in 1/2-inch diamond pattern, being careful not to cut through fat. (Can be made 1 day ahead. Cover broth, duck, and truffle peel separately and chill.)

Preheat oven to 400°F. Heat heavy large ovenproof skillet over medium heat. Sprinkle duck breasts with salt and pepper. Place duck, skin side down, in skillet. Cook until skin is deep golden and crisp and fat renders, occasionally pouring off accumulated drippings from pan, about 10 minutes. Turn duck breasts over; place pan in oven and roast just until duck is cooked to desired doneness, about 8 minutes for medium. Transfer duck to platter; cover and let rest 10 minutes. Reserve skillet. Finely chop reserved truffle peel.

Drain remaining fat from skillet. Add 1 tablespoon butter to skillet and melt over medium-high heat. Add shallots; sauté until golden, about 2 minutes. Add wine and boil until almost evaporated, about 4 minutes. Add reserved broth and any accumulated juices from duck; simmer until mixture is reduced to 1 generous cup. Strain mixture into small saucepan; add reserved chopped truffle peel. Season sauce to taste with salt and pepper. Stir in remaining 1 tablespoon butter.

Thinly slice duck breasts crosswise. Arrange duck slices on plates; drizzle with sauce and serve.

Makes 6 servings.

[phillis]

Xmas day for me is always about drinking a large vat of sangria in order to overcome the hangover from the night before!!
Maybe I should find the recipe its getting close to that time of year again!!!

[krafty_x]

Another one for salad and seafood christmas lunch here.

Oysters natural drizzled with lime juice.

Prawns.

Either mud crab or red spot crab depending on whether my folx have had any luck with the pots.

Maybe some whiting fillets cooked in a bit of egg and flour and lime.

And my mum's cocktail sauce recipe is

1/2 cup of mayonnaise
1/2 cup undiluted tomato soup
1/4 teaspoon worstershire sauce
1/4 teaspoon curry powder
1 teaspoon of lemon or lime juice.

Place in jar and shake the life out of it and presto.

Mum usually serves christmas ham and cold chicken with seasoning for the relatives who can't be arsed peeling prawns.

k_x oxo

[madam meow]

one way to get ya family trashed without knowin it.....

1 x bottle of melon/apricot/peach or mango vodka (i used an italian one that was 37%, but there are Absolut Apeach or Mandarin that might do just as nicely (40%) or Stolichnaya Peach (35%).
1 x coconut cream
1 x some palm sugar (it disolves) or i think brown sugar can do the trick too...
enough diced up EXOTIC fruits to fill a large bowl (mango/lychees/paw paw/rockmelon etc)

mix the vodka, sugar and coconut cream.
pour over the fruits.
let it sit in the fridge over night.


is totally orgasmic dish (thats right.. sex in your mouth) and gets ya quite trashed too! :-D

i got my family trashed on a mega bowl of this stuff, best effort yet!

[phillis]

one way to get ya family trashed without knowin it.....

1 x bottle of melon/apricot/peach or mango vodka (i used an italian one that was 37%, but there are Absolut Apeach or Mandarin that might do just as nicely (40%) or Stolichnaya Peach (35%).
1 x coconut cream
1 x some palm sugar (it disolves) or i think brown sugar can do the trick too...
enough diced up EXOTIC fruits to fill a large bowl (mango/lychees/paw paw/rockmelon etc)

mix the vodka, sugar and coconut cream.
pour over the fruits.
let it sit in the fridge over night.


is totally orgasmic dish (thats right.. sex in your mouth) and gets ya quite trashed too! :-D

i got my family trashed on a mega bowl of this stuff, best effort yet!
YUM!!!
I can't see me giving this to my family......I wouldn't want to share.....
I might try this for my dinner party this weekend!!
This is a great thred!

[Lady Le Red]

I am making mini choc puddings! so cute.


Il swap you a mini choc pudding for a special cookie??

[gravyishot]

Won't be able to get them in the UK unfortunately, but Balmain Bugs are the fucking shit. I miss them so.

[t a s h]

Im bangin a bird in the oven for the first time in years :lol:

anyhoo ...

Great thread. Interesting to see what others cook! Orthodox Christmas we have a big cook off with spit roast, kofthes, stuffed peppers, burek, garlic mushooms, piperki, manga, halva etc. Unfortunately I don't know the recipes :(

[Anselm]

Chargrilled baby occy baby:

bring a litre of vegetable stock, a cup of white wine and the juice of a lemon to the boil..chuck in a kg or so of baby occy and simmer til its tender. drain and cool

Make a marinade of olive oil, balsamic , white wine, lemon juice, garlic and black pepper...Pour over occy and let stand for a couple of hours.

Heat up grill part of bbq til really, really hot and quickly sear occy...so tender and tasty.

Then I'll make my nana's tiramisu but nobody gets that recipe...nobody.

[peepyfun]

my thoughts on catering for xmas is to keeop it simlpe. its usually too hot and busy to spend hours slaving away. just get buckets of seafood and alcohol and the rest will take care of itself