The perfect menu for Christmas lunch




Christmas is only a few days away, so to give you some inspiration, we’ve put together a delicious, filling, and healthy Christmas lunch menu that you can prepare for your loved ones to enjoy.

This mouth-watering Christmas menu features roast lamb with honey, mustard and thyme frosting, creamy mashed potatoes, bacon-coated asparagus, roasted pumpkin and malva pudding cupcakes, to enjoy for dessert and served with your choice of ice cream or custard.

Roast lamb glazed with honey, mustard and thyme

Roast lamb with honey, mustard and thyme glaze. Image: iStock

Ingredients

  • 2.5 kg roast leg of lamb
  • 2 garlic cloves, thinly sliced
  • 1/4 cup (60 mL) olive oil
  • 1 tablespoon of honey
  • 1 tablespoon of Dijon mustard
  • 2 teaspoons of thyme leaves
  • 2 brown onions, peeled, cut into 1 cm rounds
  • 1kg brushed potatoes, peeled, chopped
  • 1kg pumpkin, seeded, cut into large wedges
  • Steamed green peas, for serving
  • Sprigs of fresh thyme, for serving

Instructions

  1. Preheat the oven to 200 degrees Celsius. Butter and line a baking sheet with greaseproof paper.
  2. Cut 1 cm deep notches in the skin of the lamb and press a slice of garlic into each notch. Combine 2 tablespoons of oil, honey, mustard and thyme in a small jug. Season with salt and pepper. Brush the honey mixture over the lamb. Place the onion in a single layer at the bottom of a large roasting pan. Garnish with the lamb. Bake for 35 minutes.
  3. Meanwhile, put the potatoes in a saucepan with salted boiling water. Cook 10 minutes or until just tender. Drain. Return the potatoes to the pot and shake to scrape their edges.
  4. Arrange the potatoes around the lamb. Drizzle with half of the remaining oil and season with salt. Place the pumpkin on the prepared platter. Drizzle with the rest of the oil. Season with salt and pepper. Roast the lamb, potatoes and pumpkin for an additional 45 minutes, so the lamb is cooked through. Take the lamb out of the oven and let it rest for 15 minutes. Keep the potatoes and pumpkin warm.
  5. Garnish the lamb with sprigs of fresh thyme, slice and serve with your mashed potatoes, roasted pumpkin and bacon-coated asparagus.

This recipe was found on taste.com.au

Mashed potatoes with cream

Christmas lunch
Creamy mashed potatoes. Image: iStock

Ingredients

  • 1kg of potatoes
  • 1 teaspoon of salt
  • 1/2 cup of hot milk or more
  • 1/3 cup unsalted butter, softened
  • 6-8 fresh garlic cloves, finely chopped
  • 1/4 cup sour cream
  • 1/4 cup grated fresh Parmesan, optional
  • Salt and pepper to taste
  • 1 tbsp chopped fresh parsley for garnish (optional)

Instructions

  • Peel and cut the potatoes into quarters lengthwise. Remove any spots, lumps or knots.
  • Place the potatoes in a large saucepan and cover with cold salted water an inch. Bring to a boil, reduce the heat to medium-low and simmer until tender with a fork (about 15-20 minutes).
  • When the potatoes are almost cooked (almost tender with a fork), heat 1 tablespoon of butter in a small pan over medium-high heat. Sauté garlic until fragrant, about 1 minute. Reserve and keep warm.
  • Drain the cooked potatoes, add the remaining butter, the cooked garlic, hot milk and sour cream.
  • Mash the potatoes with a potato masher until smooth, adding a little more milk if necessary.
  • Add the Parmesan. Season with salt and pepper to taste and serve with the other Christmas lunch dishes.

This recipe was found on cafedelites.com

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Asparagus and bacon bundles

Asparagus and bacon bundles
Bundles of asparagus and bacon. image: iStock

Ingredients

  • 24 asparagus stalks, trimmed
  • 12 bacon slices, center cut preferred
  • 1 teaspoon of olive oil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon of black pepper

Instructions

  1. Preheat the oven to 204 degrees C.
  2. Place an ovenproof rack on a cookie sheet.
  3. Cut the asparagus by breaking them off and discarding the woody ends.
  4. Drizzle with olive oil. Sprinkle with garlic salt and black pepper to taste.
  5. Cut the bacon slices lengthwise to make narrower strips.
  6. Wrap each bacon slice tightly around an asparagus stalk, overlapping the bacon only slightly on each stalk.
  7. Place the gasket down on the grid.
  8. Bake for 10 minutes.
  9. Use pliers to turn over.
  10. Bake an additional 10-15 minutes, until the bacon is almost crisp.
  11. Set the oven to broil, then place it under the broiler for 1 to 2 minutes to crisp the asparagus.
  12. Serve with other Christmas lunch dishes.

This recipe was found on eazypeazymealz.com

Roasted pumpkin

Christmas lunch
Roasted pumpkin. Image: iStock

Ingredients

  • 1 small pumpkin or 1/4 large pumpkin
  • 2 tablespoons of olive oil
  • 1/8 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons packed brown sugar
  • 2 teaspoons of sea salt

Instructions

  1. Heat the oven to 204 degrees C. Using a large metal spoon, remove the seeds and the inside of the pumpkin. Save the seeds for roasting. Use a sharp chef’s knife to cut pumpkin slices.
  2. Place the pumpkin slices on a baking sheet. Drizzle with olive oil and rub both sides of the pumpkin. Season with salt, spices and brown sugar. Roast for 18-20 minutes, depending on the thickness of the pumpkin slices (check at 15 minutes).
  3. Serve with other Christmas lunch dishes.

This recipe was found on steamykitchen.com

Malva Pudding Cupcakes

Malva Pudding Cupcakes
Malva pudding cupcakes. Image: iStock

Ingredients

  • 1 cup of sugar
  • 2 large eggs
  • 1 tablespoon of apricot jam
  • 1 teaspoon of baking soda
  • ⅓ cup of milk
  • 1 cup all-purpose flour
  • ½ teaspoon of salt
  • 1 tbsp unsalted butter
  • 1 teaspoon of vinegar

For the sauce

  • 8 tbsp unsalted butter
  • ⅓ cup of sugar
  • ¼ cup hot water
  • ¾ cup heavy cream
  • 2 teaspoons of vanilla extract

Instructions

  1. Beat butter and sugar together; add eggs and beat until light and fluffy.
  2. Add the jam and mix.
  3. Dissolve the baking soda in the milk.
  4. In a separate bowl, combine the flour and salt.
  5. Add the dry ingredients to the wet mixture, alternating with the milk. Stir in the vinegar. Combine it all together.
  6. Pour into prepared muffin pan and bake until cakes are golden brown around edges (about 30-45 minutes, or about 60 minutes if not using a muffin pan).

For the sauce

  1. In a saucepan, add all the ingredients and heat over medium heat until the butter is melted and everything is well combined.

Assembly

  1. Take the cakes out of the oven and poke holes all over them with a toothpick. Pour the sauce over the hot pudding cakes.
  2. Let the cakes sit for about 20 to 30 minutes for the sauce to soak in completely.

This recipe was found on all-thats-jas.com


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