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According to Australian Lamb, "No matter who you are, there is one thing we can all agree on this summer. Lamb! It’s time to get everyone around the table and enjoy some great company, great conversation and some great Australian Lamb. Because You Never Lamb Alone!" Agreed!


Lamb Sausage Rolls with Harissa Yoghurt
Lamb, Capsicum and Onion Skewers
Beer-Barbecued Lamb Ribs
Sausage and Onion Jam Rolls
Lamb Cutlets with Charred Corn
and Yoghurt Dressing
Lamb Burgers with Buffalo Mozzarella
and Cucumber Salad
Barbecued Marinated Lamb Leg
Lamb Tikka Flatbreads
Sumac and Yoghurt Lamb Kebabs
with Raw Beetroot Salad
Lamb Sliders with Harissa and Mint
Slow-Cooked Lamb Shoulder with
Zucchini and Feta Salad
Lamb Cutlets with Rice Tabbouleh
and Tahini Sauce
Barbecued Butterflied Lamb
with Olive Oil Chips
Roast Lamb with Pomegranate Glaze
Lemon and Rosemary Loin Chops with
Pea and Lemon Dip
Lamb Sausage Rolls with Harissa Yoghurt

Lamb Sausage Rolls

Homemade sausage rolls are a winner anytime of the year and super easy to make!

Ingredients:
2 tbs extra virgin olive oil
1 white onion, finely chopped
3 garlic cloves, crushed
1 tbs finely chopped rosemary
1 tsp cumin seeds, crushed, plus extra
500g lamb mince
3 sheets frozen butter puff pastry, thawed
1 egg, lightly beaten
250g thick Greek-style yoghurt
1⁄4 cup (75g) harissa or tomato chutney
Micro mint to serve (optional)

1. Preheat oven to 200 ̊C. Heat oil in a frypan over medium heat. Add onion and cook for 3-4 minutes until softened. Add the garlic, rosemary and cumin and cook 1-2 minutes until fragrant. Remove from the heat, chill for 10 minutes, then combine with mince.
2. Divide the mixture between pastry sheets, laying it along one edge to form a log. Roll to enclose, brushing the last 3cm of pastry overlap with egg-wash. Seal and trim pastry.
3. Place on a baking tray lined with baking paper, seam side down and freeze for 10 minutes. This will make them easier to slice.
4. Cut each roll into 4 and leave on the tray. Brush with egg-wash and scatter with extra cumin seeds. Bake for 30 minutes or until pastry is golden and rolls cooked through.
5. Swirl harissa through the yoghurt and serve with the sausage rolls, scattered with mint.

Recipe and image courtesy of Delicious magazine.

Lamb, Capsicum and Onion Skewers

Lamb Capsicum and Onion SkewersA super easy and delicious recipe for the BBQ or grill.

Ingredients:
800g Australian lamb leg steaks, trimmed, cut into 2cm pieces
3 small red onions, peeled, cut into wedges
3 red capsicums, deseeded, cut into 2cm pieces
100ml lemon juice
1 tsp finely grated lemon rind
1 tbs finely chopped oregano leaves
2 garlic cloves, crushed
1 small red chilli, deseeded, finely chopped
3 tbs Olive Oil
Lemon wedges, to serve

1. Thread lamb, onion and capsicum onto 24 pre-soaked bamboo skewers. Place in a ceramic or glass dish.
2. Combine lemon juice, rind, oregano, garlic, chilli and oil in a bowl. Pour marinade over skewers, turning to coat. Refrigerate for 30 minutes or more to infuse flavour.
3. Heat a barbecue plate or chargrill over medium-high heat. Cook skewers, for 8-10 minutes, turning until browned all over and cooked to your liking. Transfer to a platter. Cover and rest for 5 minutes. Serve with lemon wedges.

Recipe and image courtesy of Delicious magazine.

Beer-Barbecued Lamb Ribs

BBQ Beer Lamb RibsNothing beats some flavoursome, flame grilled lamb ribs and charred corn to share with friends. Moist, delicious and very impressive!

Ingredients:
Lamb ribs
4 ears of corn in their husks
75 g salted butter, softened
2 tbsp pickled jalapenos, drained and finely chopped
12 small new potatoes, parboiled until nearly tender
2 tbsp olive oil
1 tbsp cayenne pepper
Large pinch of sea salt
4 bamboo skewers, soaked in cold water for 30 minutes
2 large avocados, halved and stone removed but skin left on

Marinade:
30 g dark brown sugar
2 tsp fine salt
2 tbsp smoked sweet paprika
2 tsp ground white pepper
660 ml pale beer

Vinaigrette:
Handful coriander sprigs, finely chopped
2 tbsp olive oil
1 tbsp apple cider vinegar
½ tsp sugar
Sea salt and freshly ground black pepper, to taste

To make the marinade:
Place the sugar, salt, paprika and pepper in a small bowl and stir to combine well. Rub all over the ribs, then place in a wide dish and pour the beer over the top. Cover and refrigerate overnight.

You will also need to soak the cobs of corn overnight to prevent them burning in their husks as they cook. To do this, simply place the corn in bowl, cover with cold water and stand overnight.

The following day, preheat a charcoal or wood barbecue and allow the flames to die down until the coals are white. Drain the corn cobs, then place around the coals and cook for 15-20 minutes, turning every 5 minutes.

To make the vinaigrette:
1. Combine all the ingredients in a small bowl and set aside.
2. Meanwhile, stir the soft butter with the chopped jalapeños until well combined.
3. Toss the parboiled potatoes in a bowl with 1 tablespoon olive oil, the cayenne pepper and salt. Thread 3 potatoes onto each soaked skewer.
4. Place a metal grill on top of the fire. Drain the ribs, then place on the grill with the potato skewers. Cook for 30 minutes, turning both the ribs and the skewers half way through. Be aware that the fat on the lamb has a tendency to catch, so move them away from the flames if fat is causing them to perk up! When the lamb ribs are nearly done, drizzle the avocado halves with the remaining oil and cook, cut-side down for 5 minutes or until nice and charred.
5. Remove everything from the barbecue and place on a massive serving platter. Drizzle the vinaigrette over the ribs, and season the avocados. Remove the husks from the corn and slather with the jalapeno butter. Tuck in and enjoy!

Recipe and image courtesy of SBS Food.

Sausage and Onion Jam Rolls

Sausage and Onion Jam RollsThese tasty party food, sausage snacks have the jam contained within, making them easy to eat and the kids love them!

Ingredients:
1 tbsp olive oil
2 red onions, finely sliced
1 tbsp brown sugar
1 tsp balsamic vinegar
2 sheets frozen puff pastry, defrosted
500g beef chipolatas
1/2 cup good quality tomato chutney
1 egg, beaten

1. Preheat oven to 210°C (190°C fan-forced).
2. Place oil and onions in a saucepan with a lid, and cook over very low heat, stirring occasionally, for 10 minutes. Add sugar and vinegar and cook for a further minute until caramelised and sticky. Set aside.
3. Cut each pastry sheet into nine equal squares. Place a teaspoon of onion jam in the centre of a square and top with a sausage. Spoon over a little chutney then bring up two diagonally opposite corners and seal well, encasing the filling. Continue with remaining pastry.
4. Place sausage rolls on an oven tray lined with baking paper. Brush the pastry with beaten egg. Bake for 15-18 minutes until puffed and golden.

Recipe and image courtesy of Kidspot Kitchen.

Lamb Cutlets with Charred Corn
and Yoghurt Dressing

Lamb CutletsFrom Masterchef judge and mentor Matt Moran who says that lamb cutlets are the ultimate finger food!

Ingredients:
12 French-trimmed lamb cutlets
50g unsalted butter, softened
¼ cup (60ml) olive oil
1 garlic clove, crushed
1 tsp smoked paprika
Pinch chilli chipotle powder (optional)
4 corn cobs, husks folded back
Micro mint and sliced spring onion to serve (optional)

Yoghurt dressing:
300g Greek-style yoghurt
½ bunch each mint and coriander, leaves picked
Finely grated zest and juice of ½ lemon
½ tsp ground coriander
1 garlic clove, crushed

1. For the yoghurt dressing, place ingredients in a food processor, season and whiz until smooth. Place one-third into a large bowl with cutlets. Season, toss to coat and leave to marinate for 20 minutes or longer. Cover and refrigerate remaining two-thirds.
2. In a bowl, combine butter, 2 tbs olive oil, garlic, paprika and chipotle powder, if using.
3. Heat barbecue over high heat. Brush 1 tbs olive oil over corn and season. Cook, turning regularly, for 8-10 minutes until tender and lightly charred. Place on a plate, spread with half the butter mixture and loosely cover with foil. Cook lamb on barbecue 2 minutes each side for medium-rare, or until cooked to your liking. Rest, loosely covered with foil.
4. Place lamb and corn on a platter and spread remaining butter over corn. Scatter with mint and spring onion (if using) and drizzle with reserved yoghurt dressing.

Recipe courtesy of Delicious magazine. Image courtesy of Nigel Lough.

Lamb Burgers with Buffalo Mozzarella
and Cucumber Salad

Lamb burgers with MozzarellaEasy to make and a bit of a twist on the traditional lamb burger.

Ingredients:
1kg lean lamb mince
3/4 cup (50g) fresh breadcrumbs
1 egg, lightly beaten
2 tablespoons Dijon mustard
2 teaspoons dried mint
1 Lebanese cucumber, chopped
1 bunch mint, leaves roughly chopped
Juice of 1 lime
2 tablespoons salted capers, rinsed, drained
1 teaspoon caster sugar
1/4 cup (60ml) extra virgin olive oil
Good-quality aioli*, to serve
6 sourdough bread rolls, split, toasted
125g buffalo mozzarella*, torn

1. Preheat the oven to 180°C. Line a baking tray with foil.
2. Combine mince, breadcrumbs, egg, mustard and dried mint in a bowl and season. Mix well, then shape into 6 patties. Cover and chill for 10 minutes.
3. Meanwhile, place cucumber, fresh mint, lime juice, capers, sugar and 1 tablespoon oil in a bowl and toss to combine. Set aside.
4. Heat remaining 2 tablespoons oil in a large frypan over medium-high heat. In batches, cook patties for 3-4 minutes each side until browned. Transfer to the tray and bake for 15-20 minutes until just cooked through.
5. To serve, spread aioli on the base of each roll. Top with a patty, mozzarella and cucumber salad. Season and replace tops.

Recipe and image courtesy of Delicious magazine. 

Barbecued Marinated Lamb Leg

There’s no rule that says you have to eat just ham and turkey at Christmas. Try this recipe for barbecued marinated lamb leg instead. This marinade works well with any cut of lamb. You can also choose to keep the leg in one piece, or chop it into smaller chunks – whatever suits your mood.

Ingredients:
1 x 2.5 kg leg of lamb, bone removed and butterflied
3 sprigs fresh rosemary, bruised and roughly chopped
8 garlic cloves, crushed
¼ cup olive oil
¼ cup honey
¼ cup chopped parsley
1 tbsp ground cumin
1 tbsp of salt
1 tbsp pepper
Zest and juice of two lemons

1. Trim the lamb of any excess fat and stab grooves into the meat with a sharp knife. Place the lamb in a shallow container where it will fit snugly.
2. Combine all the remaining ingredients and pour over the lamb, using your hands to rub it in well.
3. Cover, refrigerate and leave to marinate overnight.
4. When ready to cook, cook on a barbecue or in an oven on medium-high heat, turning constantly. A whole leg will take around 20-30 minutes to cook – less for smaller portions.
5. Leave to rest for 10 minutes before carving.

Lamb Tikka Flatbreads

Lamb Tikka FlatbreadEnjoy a laid back summer with these Indian-inspired flatbreads that your guests can assemble themselves!

Ingredients:
2 tablespoons tikka masala curry paste or tandoori paste
4 x 200g lamb rump steaks
1 tablespoon sunflower oil
4 naan breads, warmed
2 truss tomatoes, roughly chopped
1 red onion, halved, thinly sliced
1/2 bunch mint, leaves picked
1 cup (280g) thick Greek-style yoghurt

1. Brush the curry paste over the lamb. Heat oil in a large frypan over medium heat. Cook the lamb, turning, for 6-7 minutes for medium or until cooked to your liking. Set aside to rest for 3 minutes, then thinly slice.
2. To serve, divide the lamb among naan breads, top with with tomato, red onion and mint, and drizzle with yoghurt.

Recipe and image courtesy of Delicious magazine.

Sumac and Yoghurt Lamb Kebabs
with Raw Beetroot Salad

Sumac and Yoghurt LambA delicious summer share plate or light meal.

Ingredients:
2 teaspoons sumac
200g thick Greek-style yoghurt, plus extra to serve
Juice of 1 lemon
1 garlic clove, crushed
1kg chopped lamb shoulder
2 beetroots, peeled, grated
1/3 cup (55g) sultanas
1 bunch mint, leaves chopped
1 tablespoon red wine vinegar
1 teaspoon caster sugar
1/4 cup (60ml) olive oil, plus extra to serve

1. Soak 12 wooden skewers in water for 10 minutes. Mix sumac, yoghurt, lemon juice and garlic in a bowl. Add lamb and toss to coat. Stand while you make the salad.
2. Place beetroot, sultanas and two-thirds of the mint in a bowl. Combine vinegar, sugar and 2 tablespoons oil, then season and pour over the beetroot mixture. Set aside.
3. Thread the lamb onto skewers and season. Heat remaining 1 tablespoon oil in a large non-stick frypan over medium heat. In 3 batches, cook the skewers, turning, for 8-10 minutes for medium or until done to your liking.
4. Scatter lamb kebabs with remaining mint and serve with beetroot salad and extra yoghurt drizzled with oil.

Recipe and image courtesy of Delicious magazine.
 
 
Lamb Sliders with Harissa and Mint

Lamb Sliders with Harissa and MintThese are the ultimate summer share plate!

Ingredients:
1.8kg lamb shoulder (bone in)
2 tbs harissa, plus extra to serve
2 cups (500ml) chicken stock
1 onion, quartered
1 garlic bulb, halved
1 lemon, halved
1/3 cup (100g) mayonnaise
10 small brioche buns, partially split through the top
Mint leaves and snow pea sprouts, to serve

1. Preheat oven to 160°C. Place lamb in a deep roasting pan and rub all over with harissa. Add chicken stock, onion, garlic and lemon to the pan.
2. Roast for 4 hours or until lamb is very tender. Cool, then shred lamb into pieces, discarding bone.
3. Spread the mayonnaise inside the buns, adding extra harissa, then fill with lamb, mint leaves and snow pea sprouts. Serve warm.

Recipe and image courtesy of Delicious magazine.

 

Slow-Cooked Lamb Shoulder with
Zucchini and Feta Salad

Slow Cooked LambIs there anything better than slow-cooked lamb teamed with a fresh and fragrant salad? I think not!

Ingredients:
2kg lamb shoulder (bone in)
2 tbs olive oil
1 each onion, carrot and celery stalk, chopped
3 garlic cloves, bruised
1L (4 cups) chicken stock

Marinade:
3 garlic cloves, crushed
1/2 bunch thyme, leaves picked, chopped
1/2 bunch coriander, leaves picked, roots washed, finely chopped
5cm piece (25g) ginger, finely grated
2 tbs ras el hanout (from good grocers and Middle Eastern food shops)
2 tbs runny honey

Zucchini and feta salad:
1/3 cup (80ml) extra virgin olive oil
2 tbs runny honey
1 tsp ras el hanout
2 tbs red wine vinegar
2 zucchini, very thinly sliced (we used a mandoline)
1 bunch French breakfast radishes (substitute red radishes), larger radishes halved
1 red onion, thinly sliced
1/2 bunch each coriander and mint, leaves picked
250g Persian (marinated) feta, drained, crumbled

1. For the marinade, combine all ingredients in a bowl. Rub over lamb, cover and chill overnight. The next day, bring lamb to room temperature.
2. Preheat oven to 120°C.
3. Heat oil in a flameproof, deep-sided roasting pan over medium-high heat. Add onion, carrot, celery and garlic, and cook, stirring occasionally, for 6 minutes or until onion has softened. Add lamb and stock, and bring to the boil.
4. Cover with baking paper then enclose with foil. Roast for 6 hours or until very tender. Increase oven to 200°C, uncover pan and roast, basting occasionally with cooking juices, for 30 minutes or until lamb is browned.
5. For the zucchini and feta salad, whisk oil, honey, ras el hanout and vinegar in a bowl until well combined. Gently toss remaining ingredients in a separate bowl with 2 tbs dressing.
6. Arrange lamb on a serving platter. Scatter with salad and serve with remaining dressing.

Recipe and image courtesy of Delicious magazine.

Lamb Cutlets with Rice Tabbouleh
and Tahini Sauce

Lamb Cutlets with TabboulehReady in a snap and excellent for leftovers the day after!

Ingredients:
Finely grated zest and juice of 1 lemon
¼ tsp chilli flakes (optional)
2 garlic cloves, crushed
¼ cup (60ml) extra virgin olive oil
8 French-trimmed lamb cutlets
500g cooked rice, cooled (we used microwave brown and wild rice)
1½ cups (180g) frozen baby peas, thawed
3 spring onions, thinly sliced
150g cherry tomatoes, quartered
¼ bunch flat-leaf parsley, leaves picked, plus extra leaves to serve
½ bunch mint chopped, leaves picked, plus extra leaves to serve

Green tahini sauce:
¾ cup (200g) Greek-style yoghurt
¼ cup (70g) hulled tahini
½ bunch flat-leaf parsley, leaves picked
¼ bunch mint, leaves picked
Juice of ½ lemon
½ garlic clove, crushed

1. For green tahini sauce, place all ingredients into a blender, blitz until smooth, and season. Pour into a container and chill.
2. In a bowl, combine lemon juice, chilli flakes, garlic and oil. In another bowl, place lamb and pour over half the lemon mixture. Turn to coat. Marinate for 5 minutes.
3. Preheat a barbecue or grill over high heat. Meanwhile, place rice, peas, spring onion and tomato in bowl with remaining lemon and chilli mixture. Toss to combine.
4. On the barbecue or grill, cook lamb for 2 minutes each side or until cooked to your liking. Rest on a plate loosely covered with foil. Place rice tabbouleh onto serving platter and top with lamb cutlets. Scatter with extra herbs and serve with tahini sauce.

Recipe and image courtesy of Delicious magazine.

Barbecued Butterflied Lamb
with Olive Oil Chips

Lamb and ChipsBarbecued lamb and chips - a consistent winner!

Ingredients:
2.5kg lamb leg, butterflied
Olive oil, to deep-fry
1kg King Edward potatoes, peeled, cut into 1.5cm-long chips
Tomato, eschalot & basil salad (see recipe follows), to serve

Marinade:
2 garlic cloves, chopped
1 long red chilli, seeds removed, finely chopped
1 tsp chopped rosemary leaves
6 thyme sprigs, leaves picked
1 fresh bay leaf*, finely chopped
3 strips pared lemon zest and juice of
1/2 lemon, plus extra wedges to serve
1/2 cup (125ml) olive oil

1. Combine marinade ingredients in a shallow roasting pan and season. Add lamb, turning to coat well. Turn skin-side up, cover and chill for 1 hour.
2. Preheat barbecue to medium-high and bring the lamb back to room temperature. Half-fill a deep-fryer or large saucepan with oil and heat until 120°C on a kitchen thermometer.
3. Rinse potato under cold water to remove starch, then pat dry with paper towel. In 2 batches, deep-fry for 10 minutes or until just tender but not coloured. Remove with a slotted spoon and drain on paper towel. Increase oil heat until 190°C on a kitchen thermometer. In 2 batches, deep-fry chips for a further 6-8 minutes until crisp and golden. Remove with a slotted spoon, drain on paper towel and sprinkle with sea salt. If necessary, keep chips warm in an oven preheated to 150°C. Meanwhile, barbecue lamb, for 10-12
4. Meanwhile, barbecue lamb, for 10-12 minutes each side for medium-rare (a leg of lamb contains a good deal of fat, so you’ll need to keep moving it to different parts of the barbecue to avoid excessive flare-ups, which would cause the meat to burn). Transfer lamb to a board, cover loosely with foil and rest for 10 minutes.
5. Carve the lamb into thick slices and serve with olive oil chips and tomato salad.

Recipe and image courtesy of Delicious magazine.

Roast Lamb with Pomegranate Glaze

Roast Lamb with PomegranateLamb roast with the added punch of pomegranate!

Ingredients:
2 x 4kg lamb legs
1/2 cup (125ml) olive oil
1 tbs dried oregano
3 garlic bulbs
3 small pomegranates
1 cup (250ml) pomegranate molasses
1 tbs sumac
12 Asian (red) eschalots, peeled

1. Using a sharp knife, score the top of the lamb legs at 1cm intervals. Combine 2 tbs oil, oregano and 1 tsp each salt flakes and freshly ground black pepper in a bowl. Rub oregano mixture over lamb and set aside for 1 hour to come to room temperature.
2. Preheat the oven to 200°C.
3. Place garlic bulbs on a piece of foil, drizzle with 2 tbs oil and wrap to enclose.
4. To tear pomegranates, make a small cut in each with a sharp knife and tear apart from the cut. Juice half a pomegranate and place in a bowl with pomegranate molasses and sumac. Set aside with remaining pomegranate until needed.
5. Heat remaining 45ml oil in large, flameproof, heavy-based roasting pan and, working with 1 lamb leg at a time, cook, turning, for 10 minutes or until brown all over. Set aside and repeat with remaining leg.
6. Return both legs to roasting pan and top with eschalots. Add garlic and roast for 45 minutes. Remove lamb from oven and pour over pomegranate mixture. Add remaining pomegranate halves to pan, return to oven and roast for a further 30 minutes or until garlic is soft and a meat thermometer inserted into the centre of a leg reaches 54°C for medium-rare.
7. Rest lamb, loosely covered with foil, for 10 minutes, then serve with roasted eschalots, pomegranates and garlic.

Recipe and image courtesy of Delicious magazine.

Lemon and Rosemary Loin Chops with
Pea and Lemon Dip

Lamb Loin ChopsTry these little beauties out at your next BBQ and keep your guests coming back for more!

Ingredients:
8 lamb loin chops, fat trimmed
1 tbsp olive oil
3 cloves garlic, crushed
Zest and juice of 2 lemons
1 1/2 tbsp rosemary leaves, finely chopped
1 cup (150g) frozen peas, blanched in boiling water
1/3 cup (100g) Greek yoghurt
1 tbsp tahini
1/4 cup fresh mint leaves, finely chopped
1/4 tsp chilli flakes
Chargrilled lemon wedges, to serve

1. Place the oil, 2 cloves garlic, half the lemon zest and juice, rosemary and lamb in a large snap lock bag. Season and set aside to marinate for 10 minutes.
2. Meanwhile, in a small food processor place remaining garlic, lemon zest and juice, peas, yoghurt, tahini, mint, and chilli, if using. Season and blend until combined.
3. Heat a chargrill pan or barbecue over medium-high heat and cook lamb for 3 to 4 minutes each side, or until cooked to your liking. Rest for 5 minutes.
4. Serve lamb with pea dip and lemon wedges.

Recipe and image courtesy of Australian Lamb.

Whether it's glazing a ham, nailing the perfect crackling or cooking the most
deliciously moist turkey, you'll find enough Christmas recipes here to satisfy the whole family.

Baked Glazed Ham
Brined & Roasted Turkey
Homemade Gravy
Classic Sausage Stuffing
Cranberry Sauce
Roast Pork Loin with Crackling
Barbecued Marinated Lamb Leg
Roast Chicken with Pistachio
and Cranberry Stuffing
Porchetta - Italian Christmas Rolled Pork
Baked Glazed Ham

Baked Glazed Ham

It’s not Christmas without a juicy, pink leg of ham to eat. This year, try serving it hot with a spiced sticky glaze to really impress your family and friends.

Ingredients:
Grated zest and juice of 2 oranges
4 tbsp Dijon or English mustard
½ cup brown sugar or 4 tbsp honey
1 leg of cooked ham
Cloves

1. Preheat oven to 180 degrees and line a baking dish with foil.
2. Mix zest, juice, mustard and brown sugar or honey together in a bowl.
3. Remove the rind from the ham with a sharp knife to expose the fat.
4. Score the fat in a diamond pattern and press a clove into the middle of each diamond.
5. Spread half the glaze over the ham.
6. Place ham in baking dish and pour in about ½ cup water – this stops the ham from sticking.
7. Bake for about 40 minutes, basting frequently with the remaining glaze, until the ham is shiny and rich in colour.

Brined & Roasted Turkey

Brined and Roasted TurkeyCooking turkey can be difficult. It’s a big bird and so it’s hard to cook it evenly – the breast meat is often overdone before the leg meat is cooked through! One way to avoid this is by brining the turkey before you cook it. Brining plumps the meat full of water that is retained throughout roasting, so your turkey stays juicy and delicious.

Ingredients for the basic wet brine recipe:
10 g salt
5 g sugar
1L water, will need to be multiplied as many times as possible in order to fully submerge the turkey. You can also flavour the brine with bay leaves, citrus, peppercorns and spices (like coriander seeds, mustard seeds, cloves and allspice) if you choose.

1. Bring the ingredients to a simmer, stirring to dissolve the sugar and salt.
2. Allow to cool completely before submerging the turkey in the brine.
3. Allow bird to brine for about 24-hours, turning it midway. Place a plate on top of the bird if it floats to keep it submerged in the liquid.

To cook:
2 garlic cloves
Olive oil
Salt
1 lemon, quartered
1 quantity of stuffing (optional)

1. Preheat oven to 180 degrees.
2. Remove the bird from the brine and pat dry with paper towel.
3. Rub the bird inside and out with some crushed garlic and lemon wedges, and rub oil and a little salt into the skin – be careful not to over-salt as the brine will have already seasoned the meat.
4. Stuff the bird lightly, if you want to (Classic Sausage Stuffing recipe in adjacent tab), then tie the legs together with kitchen string.
5. Weigh the whole bird, including the stuffing.
6. Roast for 35 minutes per kilogram, plus an extra 15 minutes, basting regularly. The internal temperature should be 75 degrees when tested with a meat thermometer.
7. Rest for at least 20 minutes before carving.

Homemade Gravy

DC_Cooking_Homemade_GravyNo Christmas dinner is complete without gravy. This recipe is chicken stock based, but it can be served with any Christmas roast.

Ingredients:
2 tbsp plain flour
½ cup dry white wine
3 cups chicken stock
Salt and pepper

1. Once your turkey or chicken is cooked and has been set aside to rest, pour out excess fat from the roasting pan it was cooked in, being careful to retain about 3 tbsp of the meat drippings.
2. Place the pan over a medium heat and scatter in flour. Stir briskly to prevent lumps forming and cook for about two minutes, or until it has browned.
3. Add the wine and stir well, cooking to reduce slightly.
4. Slowly add the chicken or turkey stock, stirring until smooth.
5. Bring to a boil. If gravy is too thick, add water.

Season and strain into a serving jug.

Classic Sausage Stuffing

DC_Cooking_Sausage_Meat_StuffingThis classic stuffing goes well with chicken, turkey or veal. 

Ingredients:
80 g unsalted butter
400 g pork sausage removed from casing, or pork mince
200 g streaky bacon, finely diced
1 large onion, minced
2 large stalks of celery, finely chopped
1 clove garlic
1 tsp chopped fresh sage
4 cups fresh breadcrumbs
¼ cup chopped fresh parsley 
2-3 eggs (depending on size)
1 cup chicken stock
Salt and pepper

1. Heat butter in a pan and add bacon, onion, garlic and celery. Sauté gently until the vegetables have softened. 
2. Add sausage meat or mince and sage and cook until meat starts to change colour (about 5 minutes). Transfer to a bowl.
3. Stir in remaining ingredients. 
4. Use stuffing to stuff the bird, if desired. Transfer any remaining stuffing to a buttered baking dish. Cover tightly with foil and bake at 150 degrees for about 30-40 minutes. Remove the foil and bake until golden and crispy on top. 

Cranberry Sauce

DC_Cooking_Cranberry_SauceCranberry sauce is a delicious accompaniment to turkey and ham. You can buy it ready-made, but it is super easy to make yourself.

Ingredients:
4 cups fresh or frozen cranberries
1 cup sugar
½ cup water
¼ tsp cinnamon
¼ tsp salt

1. Combine all ingredients in a saucepan and bring to a boil over medium-high heat.
2. Cook, stirring occasionally, until a jam-like consistency is achieved.
3. Remove from heat and allow to cool. Adjust consistency with a small amount of water, if necessary.

Roast Pork Loin with Crackling

DC_Cooking_Pork_Loin_with_CracklingIf baked ham isn’t enough to satisfy your pork needs this Christmas, try this recipe for roasted pork loin with crackling. You can season the centre of the roll with finely chopped herbs and spices, if you choose.

Ingredients:
900-1kg boneless rolled pork loin
1-2 tsp olive oil
Lemon juice
Salt and pepper

1. Preheat oven to 240 degrees
2. Pat pork dry with paper towel, then score the skin with a sharp knife.
3. Rub a small amount of oil and lemon juice into the skin and season generously.
4. Put the pork in on a roasting rack and cook for 25 minutes
5. Turn oven down to 180 degrees and roast for a further 45 minutes, or until the internal temperature reads 63 degrees on a meat thermometer.
6. Leave the pork to rest in a warm place for at least 10 minutes before carving. Don’t cover the pork, as it may soften the crackling.

If the crackling isn’t as crisp as you would like, you can remove it from the meat and give it a blast under a hot grill.

Barbecued Marinated Lamb Leg

There’s no rule that says you have to eat just ham and turkey at Christmas. Try this recipe for barbecued marinated lamb leg instead. This marinade works well with any cut of lamb. You can also choose to keep the leg in one piece, or chop it into smaller chunks – whatever suits your mood.

Ingredients:
1 x 2.5 kg leg of lamb, bone removed and butterflied
3 sprigs fresh rosemary, bruised and roughly chopped
8 garlic cloves, crushed
¼ cup olive oil
¼ cup honey
¼ cup chopped parsley
1 tbsp ground cumin
1 tbsp of salt
1 tbsp pepper
Zest and juice of two lemons

1. Trim the lamb of any excess fat and stab grooves into the meat with a sharp knife. Place the lamb in a shallow container where it will fit snugly.
2. Combine all the remaining ingredients and pour over the lamb, using your hands to rub it in well.
3. Cover, refrigerate and leave to marinate overnight.
4. When ready to cook, cook on a barbecue or in an oven on medium-high heat, turning constantly. A whole leg will take around 20-30 minutes to cook – less for smaller portions.
5. Leave to rest for 10 minutes before carving.

Roast Chicken with Pistachio
and Cranberry Stuffing

Roast ChickenIf you're not so keen on turkey for Christmas, this Roast Chicken recipe is perfect for the big day. Stuffed with delicious pistachio and cranberries, this recipe will soon become a Christmas favourite!

Ingredients:
2 (about 1.5kg each) whole fresh chickens
2 teaspoons olive oil
Sea salt & freshly ground black pepper
1 bunch fresh continental parsley

Pistachio and Cranberry Stuffing:
1 1/2 tablespoons olive oil
2 small brown onions, halved, finely chopped
75g (1/2 cup) Craisins (dried cranberries), finely chopped
55g (1/3 cup) unsalted pistachio kernels, finely chopped
2 garlic cloves, crushed
245g (3 1/2 cups) fresh breadcrumbs (made from day-old bread)
2 eggs, lightly whisked
1/3 cup finely chopped fresh continental parsley

1. To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add the onion, Craisins, pistachio and garlic and cook, stirring, for 8-10 minutes or until onion softens. Set aside for 5 minutes to cool slightly. Place the pistachio mixture in a bowl. Add the breadcrumbs, egg and parsley and stir to combine. Season with salt and pepper.
2. Preheat oven to 190C. Rinse chicken cavities under cold running water. Pat dry with paper towel inside and out.
3. Spoon the pistachio mixture among chicken cavities. Close cavity openings with toothpicks. Tie the legs together with unwaxed white kitchen string.
4. Line a large roasting pan with non-stick baking paper. Place chickens in pan and brush with oil. Season with sea salt and pepper.
5. Roast for 1 hour 15 minutes or until juices run clear when a skewer is inserted into the thighs. Cover with foil and set aside for 10 minutes to rest. Place chickens on serving platters and serve with pistachio stuffing and parsley.

*Recipe courtesy of http://www.taste.com.au/recipes/roast-chicken-pistachio-cranberry-stuffing/756af520-d2f7-4a1f-83e9-829367967b6e

Porchetta - Italian Christmas Rolled Pork

Christmas Pork_PorchettaSalty crackling, succulent meat, zippy herb stuffing: what's not to love about Italian-style roast pork? You can either follow this recipe and make it yourself from scratch or ask Alf to prepare it for you in-store, take it home and pop it in the oven!

Ingredients:
2.8 kg piece of pork shoulder, skin on
30 gm (¼ cup) sea salt flakes
1 tbsp fennel seeds
1 bunch oregano, leaves picked
½ bunch of flat-leaf parsley, leaves picked
2 rosemary sprigs
4 garlic cloves

For rubbing:
Olive oil
250 ml dry white wine

1. Score pork skin at 1cm-2cm intervals.
2. Bring a saucepan of water to the boil over high heat. Place pork skin-side up in a colander over sink and pour over boiling water, then pat dry with absorbent paper.
3. Scatter salt over skin, rub into cuts, transfer to a tray lined with baking paper and refrigerate, uncovered, until skin is dried (overnight).
4. Dry-roast fennel seeds in a small frying pan (1 minute).
5. Crush fennel seeds in a mortar and pestle, add herbs and garlic, crush to a coarse paste and set aside.
6. Preheat oven to 130C. Place pork skin-side down on a board and make an incision from the centre horizontally outwards through the middle of the meat, stopping short of the end. Repeat with other half of pork then open out to make one long flat piece.
7. Spread with herb mixture, fold in ends, roll to enclose tightly and turn pork skin-side up.
8. Tie at intervals with kitchen string, rub with oil and roast in a roasting pan until pork is just cooked and juices run clear when meat is pierced (3-3½ hours).
9. Increase oven to 250C. Drain fat, add wine to pan (but not over pork) and roast until skin crackles (20-30 minutes). Set aside in a warm place to rest (30 minutes), remove crackling, carve meat, and serve meat and crackling hot with pan juices.

*Recipe courtesy of http://www.gourmettraveller.com.au/recipes/recipe-search/masterclass/2012/4/porchetta/