Our Favourite Christmas Recipes
Christmas is officially less than one month away and here at AlibiOnline we are super excited for parties, family gatherings, BBQs and summer, all rolled into one month of fun! So what better way to get into the holiday spirit than by starting your Christmas cooking! We’ve got our favourite recipes below, including everything from a traditional roast to yummy sweets.
Something for lunch:
Traditional Roast Turkey:
What’s Christmas without a traditional roast turkey? This beautiful recipe will help you cook your turkey to the perfect time, creating a golden glow and mouth-watering taste!
- 1 turkey, around 3.5kg (8lb)
- 1 lemon, halved
- bunch fresh herbs, such as thyme, sage and rosemary
- 75g (3oz) softened butter
For the gravy:
- 600ml (1pt) rich turkey or chicken stock
- 300ml (½pt) red or white wine, dry sherry or Madeira
- 1 to 2tsp cornflour
You will need:
- 1 x roasting tin and trivet
- Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Stuff the neck end of the bird with the cornbread stuffing and weigh it to calculate the cooking time (see box, right). Place the lemon and herbs in the cavity, then place breast side down on the trivet. Rub with butter. Add 150ml (¼pt) water to the roasting tin and roast, covered with a tent of foil for the calculated time, then turn it breast side up, uncovered, for the last 40 minutes of the remaining cooking time. Use heavy-duty oven gloves to turn the bird, and tip out the juices in the cavity before turning. Baste the bird with the tin juices during cooking.
- Test the bird is cooked by inserting a skewer into the thickest part of the thigh to see if the juices run clear. Once cooked, let it rest for 30 to 45 minutes, covered with foil.
- To make the gravy, pour the tin juices into a pan, scraping up any residue. Skim off any fat, add the stock and wine, and bring to the boil. Taste; it may need reducing or further seasoning. To thicken, mix the cornflour with a little cold water and add. Stir, bubble and taste again.
- To carve, take the legs off then take each side of the breast off the bone and slice. Serve the stuffing on the side with trimmings.
Potato, Cucumber & Avocado Salad:
- 1kg Baby Cream Delight potatoes
- 1/4 cup dill sprigs, roughly chopped
- 2 tbs apple cider vinegar
- 1 tbs Dijonnaise
- 3 tsp honey
- 1/2 cup olive oil
- 1 large cucumber, halved, seeded, diagonally sliced
- 1 large avocado, destoned, sliced
- 100g bag baby spinach
- 4 spring onions, sliced
- mint leaves, to serve
- Place potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Simmer for 8 minutes or until just tender. Drain.
- Meanwhile, combine dill, vinegar, mustard and honey with half the oil in a food processor until smooth.
- Heat a char-grill pan over high heat. Thickly slice potatoes and combine in a bowl with remaining oil. Season. Cook potato on char-grill for 2 minutes each side or until golden.
- Combine potato, cucumber, avocado, spinach and onion on a platter. Drizzle dressing over and garnish with mint leaves to serve
TIP:It’s best to prepare potatoes on the day of serving, but you could prepare the rest of the salad the night before.
A little something sweet:
Honey Cinnamon Snowflakes:
Perfect to bring out for afternoon tea, or a post dinner snack, these honey cinnamon snowflakes not only taste delicious but look gorgeous as well.
- Place butter, flour, and 1 cup icing sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg and honey. Process until mixture just comes together.
- Turn onto a lightly floured surface. Knead gently until smooth. Divide mixture in half. Shape into 2 discs. Wrap in plastic wrap. Refrigerate for 30 minutes.
- Preheat oven to 170°C/150°C fan-forced. Line 3 baking trays with baking paper. Roll 1 dough disc between 2 sheets of baking paper until 5mm thick. Using a 6cm snowflake-shaped cutter, cut snowflakes from dough, re-rolling and cutting dough scraps. Place on prepared baking trays, 2cm apart. Bake, 1 tray at a time, for 6 to 8 minutes or until pale golden. Transfer to a wire rack to cool completely.
- Combine cinnamon and remaining icing sugar in a bowl. Thickly dust snowflakes with icing sugar mixture. Serve.
Christmas Truffle Tree:
Stunning, this Christmas Truffle Tree is the perfect centre piece for your Christmas meal.
You will need a 25cm-tall polystyrene cone, from craft stores.
- 500g light fruitcake, coarsely chopped
- 100g dark chocolate melts, melted
- 60ml (1/4 cup) brandy
- 2 tablespoons apricot jam
- White sprinkles
- Silver sprinkles
- Desiccated coconut
- 375g pkt white chocolate melts
- Place the cake in the bowl of a food processor and process until finely chopped. Transfer to a large bowl. Stir in the dark chocolate, brandy and jam. Place in the fridge for 30 minutes or until slightly firm.
- Line 2 large baking trays with non-stick baking paper. Stir the cake mixture. Roll 2-teaspoonful quantities of cake mixture into balls and place on the lined trays. Place in the fridge for 1 hour or until firm.
- Place white sprinkles, silver sprinkles and desiccated coconut on three separate plates. Melt a 375g pkt white chocolate melts following packet directions. Line a tray with non-stick baking paper. Use a truffle dipper or fork to dip 1 truffle in chocolate to coat. Remove, tapping fork or dipper on edge of bowl to shake off excess chocolate. Roll in sprinkles or coconut. Repeat with remaining truffles, white sprinkles, silver sprinkles and coconut. Place on lined tray. Set aside until set.
- Assemble the tree: Starting at the base of the cone, insert a toothpick at a right angle into cone. Place a coconut truffle onto the toothpick to attach. Repeat, alternating truffles, to create a row of truffles around base. Continue, inserting each toothpick at a 45-degree angle, with the remaining truffles to cover the cone completely. Decorate with ribbon and baubles.
Do you have a favourite recipe? We would love to hear! Let us know in the comments below!