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.
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KaTra Dec 07, 2015
Horseradish-Crusted Steak Roulade

2 red bell peppers, stemmed, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
1 leek, white and light-green parts only, finely chopped
2 cloves garlic, minced
1 cup chopped fresh parsley
Kosher salt and freshly ground pepper
1 2 1/4 -to-2 1/2-pound flank steak, trimmed
1/2 pound sliced provolone cheese (about 8 slices)
3/4 cup breadcrumbs
3 teaspoons chopped fresh rosemary
3 tablespoons chopped fresh parsley
3 tablespoons drained horseradish
3 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper

Total Time: 1 hr 50 min
Prep: 50 min
Cook: 1 hr
Yield: 4 servings
Level: Easy

1. Preheat the broiler and place the peppers cut-side down on a foil-lined broiler pan.
2. Broil until the skin is charred, 8 to 10 minutes.
3. Transfer to a bowl, cover with a plate and set aside until cool enough to handle.
4. Peel the peppers with your fingers or a paring knife.
5. If necessary, lightly rinse to remove any remaining skin and pat dry.
6. Preheat the oven to 425 degrees.
7. Heat the olive oil in a large skillet over medium heat.
8. Add the leek and garlic and cook until soft, about 5 minutes.
9. Remove from the heat, add the parsley and season with salt and pepper.
10. Let cool.

11. Gently pound the steak with the flat side of a mallet or heavy skillet until 1/4 inch thick.
12. Lay out on a cutting board with the long side facing you and season with salt and pepper.
13. Place the roasted peppers evenly over the meat, leaving a 1-inch border all around.
14. Top with the cheese slices, then the leek mixture.
15. Roll the meat away from you into a tight cylinder, tucking in the filling as you roll.

Make the crust:
16. Mix the breadcrumbs, rosemary, parsley, horseradish, olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl until moistened.
17. Brush the steak roll with a bit of olive oil and press the breadcrumb mixture over the top and sides.
18. Tie the roll with twine in three or four places, making sure it's not too tight (you want the crust to stay intact).
19. Place the steak roll on a rack in a roasting pan and roast until the crust is golden and a thermometer inserted into the center registers 130 degrees for medium-rare, about 45 minutes.
20. Transfer to a cutting board and let rest 15 minutes.
21. Carefully cut off the twine, then slice the roll crosswise into 1-inch pieces.
The opinions expressed here are those of the individual and not those of Ray White.
Klt Dec 07, 2015
Fig-and-Orange-Glazed Ham

1 spiral-sliced half ham
1 cup fig jam
2 tablespoons dijon mustard
Grated zest of 1 orange
1/3 cup fresh orange juice

Total Time:
2 hr
1 hr 30 min
30 min
Yield:4 servings
Level: Easy

1. Preheat the oven as directed on the ham package and follow the instructions for baking the ham.
2. Remove the ham from the oven about 30 minutes before the end of the warming time.
3. Meanwhile, combine the jam, mustard, and orange zest and juice in a small saucepan over low heat.
4. Cook, stirring, just until the jam melts (do not boil).
5. Spoon half of the glaze over the ham and bake for the remaining 30 minutes.
6. Remove the ham from the oven and spoon the remaining glaze on top.
7. Transfer to a cutting board and carve.
The opinions expressed here are those of the individual and not those of Ray White.
Equality Dec 07, 2015
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The opinions expressed here are those of the individual and not those of Ray White.

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