Christmas Lunch Ideas 

Cherry Floral Water

While we might not get to enjoy a white Christmas, an Australian Christmas lunch can always take advantage of the great outdoors, and with Summer in full swing you can guarantee it’s going to be a hot one. So, to cool down and get your guests into the ‘Christmas Spirit’ try this deliciously refreshing Cherry Floral Water from our friends at Soda Stream.

Ingredients - Serves 4-6

• Juice of 1 lemon
• 350g cherries, pitted and sliced in half
• 240ml Gin (optional)
• 2 tsp edible flowers (or dried rose petals)
• 1 litre sparkling water

Method

1. You can make this using store bought soda water, but we recommend the Sodastream Art White Sparkling Water Maker, that way if your guests want a second round you’ll never have to worry about running out.
2. Pour the freshly made soda water into a sealable jar or jug, followed by all the other ingredients and leave to infuse overnight.
3. Pour into a glass and garnish with fresh cherries and ice.

TIP: For a special touch, freeze some ice-cubes with rose petals inside and use those to garnish.

Recipe Courtesy of Soda Stream.

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Sweet Potato Beetroot Salad

One of the biggest challenges when it comes to Christmas lunch is making sure you have enough kinds of food to suit any dietary requirement. If you have any non-meat-eaters in attendance there are plenty of vegan and vegetarian Christmas recipes available online, but you’ll also find most of the classic Christmas salad recipes are also vegan friendly, just make sure to check the ingredients first! For a filling salad with a zesty twist, try this delicious recipe from our friends at Sunbeam.

Ingredients: Salad

• 400g sweet potato, thinly sliced
• 300g beetroot, peeled and thinly sliced
• Salt and black pepper, to taste
• ¼ cup roasted cashews
• 1 cup coriander leaves
• 1 cup mint leaves
• 1 cup basil leaves

Ingredients: Dressing

• 2 tsp fennel seeds, toasted
• ¼ cup olive oil
• 3 tsp fresh lemon juice
• 3 tbsp finely chopped shallot (1 large)
• 1 tsp salt
• ½ tsp sugar

Method: Salad

1. Preheat your Sunbeam Deep Fryer to 180°C.
2. Toss the sweet potato and beetroot in the salt and pepper.
3. To give the sweet potatoes and beetroot that deliciously crispy texture, use a deep fryer like the Sunbeam 5L Multicooker Deep Fryer, or for a healthier option with all the crunch, try air frying with the Sunbeam Multi-function Oven & Air-fryer. Just make sure you fry the sweet potatoes and beetroot separately.
4. Place the cashews, coriander, mint and basil in a bowl with the sweet potato and beetroot, toss to combine.
5. To serve, arrange the sweet potato and beetroot in alternate layers.
6. Spoon dressing over salad.

Method: Dressing

1. Grind fennel seeds in grinder until ground but not powdery.
2. Transfer to a small bowl, then stir in oil until combined. Let stand for 15-minutes.
3. Using a food processor like Sunbeam Multi Processor Plus, blend the lemon juice, salt and sugar together until salt and sugar are dissolved.
4. Stir fennel oil, add to lemon mixture in a slow stream, whilst the motor is going until combined.
5. Stir through shallots.

Recipe Courtesy of Sunbeam.

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Christmas Ham with Mustard Fruits

This is the big one, the course that everyone has been waiting for – The Christmas Ham. No Christmas lunch is complete without one, and we have the perfect recipe to get all your guests grinning from ear-to-ear. Our friends at Fisher & Paykel have created the ultimate Christmas ham recipe with a little fruity flavour to give it that extra kick.

TIP: If you haven’t attempted to cook a Christmas Ham, check the capacity of your oven compared to the size of your ham. If you’re planning to cook a large ham alongside other dishes you may need a larger oven like the Fisher & Paykel 90cm Dual Fuel Freestanding Cooker, otherwise, you’ll need to plan out your cooking schedule to make sure your oven doesn’t become a bottleneck.

Ingredients: Mustard Fruits

• 1 tsp coriander seeds
• 1 tsp yellow mustard seeds
• 1 cup white sugar
• 1 cup apple cider vinegar
• 2 tsp hot English mustard
• 1 tsp flaky sea salt
• 2-3 fresh bay leaves
• 300g dried fruit (apricots, peaches and cherries)
• 100g dried figs

Ingredients: Stout and Mustard Glazed Ham with Candied Oranges

• 1 free-range half ham
• 2 oranges
• ¾ cup brown sugar
• 500ml bottle of stout
• 2 tsp hot English mustard
• Toothpicks

Method: Mustard Fruits

1. In a small saucepan lightly toast the coriander seeds.
2. Carefully add the mustard seeds, sugar, vinegar, mustard and sea salt. Stir over medium heat until the sugar has completely dissolved.
3. Add the bay leaves and bring up to a simmer for 10-15 minutes (the liquid will reduce and thicken slightly).
4. Add the fruit and continue to simmer for 15-20 minutes.
5. Spoon into a sterilised jar, seal with a lid and once cool keep in the fridge for up to 3 months.

Method: Stout and Mustard Glazed Ham with Candied Oranges

1. Preheat the oven to 160°C.
2. To remove the rind from your ham, cut through the rind about 6cm up from the bone end.
3. Carefully slice under the rind on the underside so you can get your hand in and separate the rind from the fat. The idea is to leave as much of the fat on the ham as possible. You will get a much smoother finish if you use your hand but it is possible to use a small sharp knife if you prefer.
4. Using a sharp knife, score the fat in diagonal lines about 3cm apart. Then repeat from the other side to create a diamond pattern all over.
5. To serve the ham warm, place it in a roasting dish and pour over 400ml of the stout. Place into the preheated oven and every 20 minutes baste with the stout to keep the ham moist.
6. Place the brown sugar, 100ml stout and mustard in a small saucepan. Gently heat until it forms a glaze with a similar consistency to golden syrup.
7. Slice the oranges thinly and set aside.
8. After 2 hours, remove the ham from the oven and increase the heat to 180°C.
9. Brush a thin coating of the glaze onto the ham, then decorate with the orange slices, fixing them in place with toothpicks.
10. Brush another coating of the glaze over the ham and place into the oven.
11. Cook for a further 30 minutes, basting again with the glaze halfway through the cooking process.
12. Remove the ham from the oven and serve with mustard fruits and all your favourite trimmings.

Recipe Courtesy of Fisher & Paykel.

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Lemon Delicious

No matter how much you eat during Christmas lunch, there’s always room for dessert and our friends at Tefal have come up with some deliciously tasty morsels that will keep you guests coming back for more. Lemon Delicious is the ultimate Christmas dessert, its tart and sweet flavour cuts through everything to deliver a tasty hit of lemony goodness.

TIP: Creating new and novel desserts, is one of the best parts of Christmas lunch, but it can be so much better if you have the right tools, like Tefal Generous Cook Induction Non-Stick Frypan 32cm. With everything you need to melt, mix and whisk, you’ll have all the relatives asking for your recipes.

Ingredients - Serves 6

• 150g melted butter
• 1 finely grated rind and juiced lemon
• 1⅓ cup caster sugar
• ¾ cup self-raising flour
• 375ml milk
• 3 eggs, separated
• 6 x 8cm ramekins

Method

1. Whisk together all ingredients but egg whites.
2. Beat egg whites until soft peaks have formed.
3. Fold egg whites into the mixture.
4. Pour mixture into 8cm ramekins. Cover with baking paper and foil.
5. Place in steamer basket with 300ml water.
6. Cook for 33 minutes.

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For more great Christmas lunch ideas, check out some of our other recipes here or if this article has really put you in the Christmas spirit, visit The Good Guys Christmas Gift Ideas Hub and find the perfect gift for friends and family and maybe a little treat for yourself too!