Your festive menu: “Queen of the Kitchen” shares her Christmas 2021 spread – including succulent roasted turkey with citrus fruits, tangy butterfly shrimp and a peach salad
- Julia Busuttil Nishimura shared her party menu before December 25
- She prepares delicious butterfly shrimp and roast turkey in citrus brine.
- There is also a tasty peach salad and pandoro ice cream dessert
Cook Julia Busuttil Nishimura, known to many as the ‘Queen of the Kitchen,’ shared her Christmas 2021 broadcast to help with party menu planning.
Julia, from Melbourne, is known for her popular Ostro cookbooks and recently appeared on Channel 9’s Christmas special Good Food alongside fellow chefs Adam Liaw and Tony Tan.
“I put together the ultimate Christmas menu to make sure you are completely covered for the big day – I got you,” she said, in partnership with Chadstone – The Fashion Capital .
“I start with grilled butterfly shrimp with arugula salsa verde and the highlight is my citrus roasted turkey with a pancetta, sage and pine nut stuffing.
Next to it is a super bright and fresh tomato, basil and peach salad and a sessert could not be more festive if tried: my pandoro filled with ice cream flavored with chocolate, morello cherries and hazelnuts .
Cook Julia Busuttil Nishimura, known to many as the ‘Queen of the Kitchen’, shared her Christmas 2021 broadcast to help with party menu planning
SNACK STARTER: GRILLED BUTTERFLY SHRIMPS WITH SALSA VERDE ARUGULA
Nothing says Christmas like fresh, mouthwatering shrimp. Julia fluttered and toasted hers until they were just cooked through to keep them soft and lovely. Served with a tangy salsa verde, it’s the perfect starter to start your Christmas feast.
How to make butterfly shrimp with a tasty arugula verde salsa verde
For 4-6 people
24 whole raw prawns
Extra virgin olive oil, for brushing
3 cloves of garlic
A handful of parsley leaves
1 tbsp salted capers, rinsed
Zest of a lemon
2 tablespoons of red wine vinegar
4 tablespoons extra virgin olive oil, plus extra if needed, and salt and pepper
1. For the salsa verde, finely chop the garlic with a pinch of salt, then add the arugula and parsley and continue chopping, adding the capers and continuing to chop until everything is coarsely incorporated. Transfer to a small bowl, add the vinegar and pour in enough olive oil so that the sauce has a runny consistency. Season as desired.
2. Butter the shrimp by placing them flat on your board, legs down. Working one at a time, use the tip of a sharp knife to cut along the back of the shrimp, making sure not to cut on the other side. Open the shrimp, gently flatten it and remove the intestinal tract. Reserve and continue with the remaining shrimp.
3. Drizzle with a little olive oil and season with salt.
4. Heat a grill or barbecue over high heat and when smoking, place the shrimp, shell side down. Cook for 3 to 4 minutes until the shrimp flesh is opaque and just cooked through. It is not necessary to return them. Transfer to a serving platter and drizzle with salsa verde.
THE MAIN EVENT: TURKEY RTI WITH SAGE, PANCETTA AND PINE PINK STUFFING
The roast turkey is such a stopping-off sight for the Christmas main course and it really couldn’t be easier. Just be sure to brine the turkey well in advance. The brine will ensure an incredibly crispy skin and tender, juicy meat.
Stuff it with Julia’s gorgeous pancetta, sage and pine nut stuffing for a real treat. Instead of using the cooking juices to baste the turkey, which can get really messy, she instead made a simple herb butter that can be applied to the bird while cooking.
How to make a delicious roast turkey with sage, pancetta and pine nut stuffing
For 6-8 people
1 x 4kg of turkey
150 ml dry white wine
1 onion, halved
1 apple, halved
125 g unsalted butter
A few sprigs each of thyme and sage
2 bay leaves
1 tablespoon of lemon juice
6 tablespoons of fine sea salt
1 tablespoon of brown sugar
Zest of one lemon and one orange
1 teaspoon coriander seeds, crushed
1 teaspoon of peppercorns, crushed
1 tablespoon of thyme leaves
Pancetta, sage and pine nuts stuffing
150g flat pancetta, rind removed, cut into diced bacon
1 red onion, finely chopped
4 garlic cloves, finely chopped
50 g toasted pine nuts
50g red currants
8 sage leaves, roughly chopped
Leaves of 3 sprigs of thyme
200g sourdough bread, crusts removed and roughly torn
Zest of a lemon
Sea salt and black pepper
1. Pat the turkey dry with paper towels inside and out. Combine the dry brine ingredients in a small bowl, then rub over the turkey, making sure it is evenly distributed on both sides and inside the cavity. Place turkey, breast side up, on a roasting pan or platter and cover tightly with cling film. Let stand in refrigerator for 24 hours or up to 36 hours.
2. Take the turkey out of the refrigerator and rinse the brine in cold water. Dry the turkey again, inside and out. Place on a rack over a roasting pan and return to refrigerator, uncovered, for 3-4 hours to dry.
3. Meanwhile, prepare the stuffing by placing the pancetta in a cold pan and then heating it over medium heat. Slowly cook the pancetta until the fat is melted and begins to turn crisp. If the pancetta doesn’t have too much fat, you may need to add a little olive oil to help it cook. Remove the pancetta with a skimmer and drain it on paper towels. Cook the onion in the pan with the remaining oil until tender and starting to brown, about 5-6 minutes. Add the garlic and cook for another 2-3 minutes, stirring constantly to prevent it from burning. Place in a large bowl with the pancetta and the rest of the ingredients.
4. Preheat the oven to 200C.
5. Take the turkey out of the refrigerator and fill the cavity with the prepared stuffing. Tie the legs together with kitchen twine to secure them.
6. Place the apple and onion at the bottom of the tray, along with the wine and 150 ml of water. Return the turkey to the grill and place it on top of the roasting pan.
7. Bake for 30 minutes at 200C then lower the oven to 180C. Melt the butter in a small saucepan with the herbs and lemon and brush the turkey. Cook the turkey for another 1h30 to 2h, basting it with melted butter every 30 minutes. To check doneness, insert an instant-read thermometer into the thickest part of the thigh. It should record at around 75 ° C and the juices should be clear.
8. Cover loosely with foil and let stand 30 minutes before carving. The pan juices can be used to make a sauce, if desired.
SIDE SALAD: PEACH, TOMATO AND BASIL
This is a light and vibrant salad to serve with your turkey this Christmas.
Choose a variety of different colors and sizes of cherry tomatoes to add interest to the salad. Pickled shallots add a sparkle to the salad that contrasts with the sweetness of the peaches.
How to make a fresh salad of peaches, tomatoes and basil
For 4-6 people
4 yellow peaches, cut into wedges
250 assorted cherry tomatoes, halved
1 shallot, minced
2 tablespoons of red wine vinegar
3 tablespoons extra virgin olive oil
A handful of basil leaves
Sea salt and pepper
1. Place the shallots in a small bowl or non-reactive container and pour over the red wine vinegar. Let sit for 10 minutes to marinate lightly.
2. Arrange the peaches and tomatoes in a serving bowl and garnish with the pickled shallots and any additional vinegar. Drizzle with olive oil, sprinkle with basil leaves and season with salt and pepper.
DESSERT: ICE CREAM FILLED PANDORO
“This is one of my favorite festive desserts,” said Julia.
Not only does it look amazing and taste wonderful, it’s so easy to make and relies on good quality, store-bought ingredients to do the heavy lifting. It can also be prepared well in advance, which really takes the pressure off of the big day.
How to make pandoros stuffed with ice cream
For 6-8 people
1 x 750g of pandora
500 ml vanilla ice cream, softened
80g of 70% chocolate, finely chopped
60g toasted hazelnuts, coarsely chopped
1 teaspoon ground cinnamon
1 tablespoon of Pedro Ximenez sherry
40g of dried sour cherries
500 ml chocolate ice cream, softened
1. Cut the base of the pandoro and gently scoop it out with a spoon. Set the hollowed-out pandoro aside for another use (or just eat it for breakfast)!
2. Combine ingredients for vanilla ice cream topping in large bowl until combined. Pour into the hollowed-out pandoro. Repeat with the ingredients for the chocolate ice cream filling and pour over the vanilla layer. Seal with the base of the pandoro then use a plate to invert it so that it is again the right way round. Place immediately in the freezer and freeze until stiff, about 4 hours. ]
3. Sprinkle the frozen pandoro with icing sugar and serve with fresh cherries.