What are the best Christmas recipes?

Question asked via Homely.com.au The opinions expressed here are those of the individual and not those of Ray White.
4 people following
this discussion


Summertime Dec 06, 2015

8 ounces pancetta, finely chopped
10 cloves garlic, minced
Grated zest of 3 lemons
Grated zest of 1 orange
1/2 cup chopped fresh flat-leaf parsley
Leaves from 4 sprigs fresh rosemary, chopped
2 tablespoons red pepper flakes
2 tablespoons rinsed capers, chopped
Kosher salt
1 10 -to-12-pound skin-on boneless fresh ham

Total Time: 4 hr 30 min
Prep: 1 hr
Cook: 3 hr 30 min
Yield: 12 to 15 servings
Level: Easy

1. Preheat the oven to 350 degrees F.
2. Put the pancetta in the bowl of a food processor and pulse until it forms a paste.
3. Transfer to a bowl and mix in by hand the garlic, citrus zests, parsley, rosemary, red pepper flakes, capers and 2 tablespoons salt until thoroughly blended.
4. Put the ham flesh-side up on a cutting board and score the meat with the tip of a sharp knife every inch or so in a cross-hatch pattern.
5. Rub the pancetta paste into the meat, making sure to get it into the score marks.
6. Flip the ham over and score the skin with the knife as you did the flesh.
7. Roll the ham up skin-side out and secure with kitchen twine.
8. Season the skin lightly with salt.
9. Put the pork in a roasting pan and transfer to the oven to roast for 2 hours.
10. Increase the oven temperature to 400 degrees F and roast until the pork reaches an internal temperature of 170 degrees F and the skin is nice and crisp, about 1 hour, 30 minutes.
11. Remove from the oven and let rest for 30 minutes.
12. Thinly slice the porchetta before serving.
The opinions expressed here are those of the individual and not those of Ray White.
KaTra Dec 07, 2015
Great website! Here is another tasty one from that site.

Sausage and Apple Stuffed Pork Roast

1/2 pound mild Italian sausage (or 2 links, casings removed)
1 yellow onion, chopped
2 stalks celery, chopped
1 tart apple, peeled and diced
Salt and freshly ground pepper
2 cloves garlic, minced
2 pieces white bread
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 tablespoons butter
1 (3-pound) boneless pork loin
1 tablespoon vegetable oil
1/2 cup white wine

Total Time: 1 hr 55 min
Prep: 45 min
Inactive: 10 min
Cook: 1 hr
Yield: 8 servings
Level: Intermediate

1. Preheat the oven to 375 degrees F.
2. In a large saute pan over medium heat, saute the sausage until no longer pink.
3. Remove the sausage (leave in the fat), and set aside.
4. To the pan, add the onion, celery, and apple and sprinkle with salt and pepper.
5. Cook until the apple is no longer crisp, about 5 minutes.
6. Add the garlic and cook an additional couple of minutes.
7. Remove from the heat, stir the sausage back in and set aside.
8. In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
9. Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn).
10.Mix the breadcrumbs into the sausage mixture.
11. Prepare the roast as if making a jelly roll.
12. Place the roast with the short side toward you, and fat facing down toward the counter or cutting board.
13. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through.
14. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat.
15. Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent.
16. Be careful not to pound the meat.
17. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
18. Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.
19. Heat a large saute pan over medium heat and add oil.
20. Add the roast and brown on all sides.
21. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer.
22. Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.
The opinions expressed here are those of the individual and not those of Ray White.
Equality Dec 07, 2015
I am a Christmas fanatic and love researching all things to do with the subject. I found the following posts that may be helpful.

Where can you buy real Christmas Trees in Melbourne?

Are there any Shops Open in Melbourne on Christmas day?

Christmas Lights - Best Streets in Melbourne

Are there any other Christmas window displays in Melbourne other than Myer and David Jones?

When is the Melbourne Christmas Parade?

Does Melbourne have miniature railways?

Where will Santa be this year in Melbourne?

Where is the place restaurant to have Christmas lunch in Melbourne's CBD or inner suburbs?

Where is the best roast dinner in Melbourne?

Events happening in this city this Christmas

What are some quirky and unusual Christmas gift ideas in Melbourne?
The opinions expressed here are those of the individual and not those of Ray White.

Add a comment