The Ultimate Christmas Dinner Party Menu

The Ultimate Christmas Dinner Party Menu

Thinking of hosting your very own Christmas dinner party this year? Here are some ideas to help you create the ultimate Christmas dinner party menu! Beware… Your friends will be on your doorstep begging you for these recipes - the question is, will you be willing to share them!


Cocktail: Strawberry & Elderflower Fizz (Serves 2)

2-3 strawberries, sliced
30ml elderflower cordial
8-10 mint leaves, bruised
300ml chilled sparkling wine or champagne

Divide the strawberries, elderflower cordial and mint between 2 champagne flutes.
Top up with sparkling wine and serve.

Tip: For a refreshing non-alcoholic option, substitute the sparkling wine for soda water.

Entree: Prawn & Pomegranate Salad (Serves 6-8)

Dressing Ingredients:
1/4 cup pomegranate balsamic vinegar (or regular)
1/4 cup olive oil
1/2 tsp dijon mustard
1/2 clove garlic, grated

Main Ingredients:
200g mixed salad leaves
1 handful snow pea sprouts
3 tbsp pine nuts
1 avocado, diced
3 radishes, thinly sliced
32 (approximately 1kg) large cooked tiger prawns, peeled and deveined
1 pomegranate 

To make the dressing; combine all the dressing ingredients in a jar with a lid - shake well to combine.
Toss salad leaves and sprouts with half of the dressing.
In a dry pan, roast the pine nuts over medium heat for 1-2 minutes until golden.
Layer the salad leaves, radishes, avocado and prawns on a serving dish.
Scatter the pomegranate and pine nuts over the top of the salad - drizzle the remaining salad dressing.

Tip: Ready to use pomegranate arils can be bought fresh or frozen from the supermarket. If using a whole pomegranate; cut it in half across-ways, hold the cut-side down over a bowl and hit with a wooden spoon to release the arils.

Cider Glazed Ham (Serves 12-15)

1 litre dry apple cider
1/2 cup maple syrup
1/2 cup brown sugar
2 tbsp Dijon mustard
1 tsp ground allspice
3 sprigs fresh sage
1 x 6-8kg bone-in leg ham, rind removed

To make the glaze; combine the cider, maple syrup, sugar, mustard, allspice and sage in a large saucepan over high heat. Bring to a boil and cook for 20 minutes or until reduced and syrupy - then strain.
Preheat oven to 200C.
Place ham topside down into a deep roasting dish and wrap hock tightly with baking paper, then aluminium foil.
Pour glaze over the ham and bake for 1 hour.
Remove from oven, turn over, baste with glaze from bottom of the dish and return to the oven for a further 30 minutes or until golden and sticky.
Remove from oven, place on a serving platter and spoon over remaining glaze.

Tip: Serve with your favourite sides and salads. For a hot Christmas night try a roasted vegetable salad, potato salad and some fresh crusty bread.

Dessert: Peach and custard tart (Serves 6-8)

Base Ingredients:
250g ginger-nut biscuits
150g butter, melted 

Filling Ingredients:
500ml of milk
1 tsp vanilla extract
3 egg yolks
1 whole egg
125g sugar
50g flour
4-5 fresh peaches, sliced

Combine milk and vanilla in a saucepan, bring to the boil.
In a mixing bowl, combine the egg yolks, egg and sugar. Whisk vigorously until light and foamy.
Add the flour to the egg mixture and combine well.
When the milk boils, pour slowly over the egg mixture, mixing well.
Return the mixture to the saucepan and cook over medium heat for 4-5 minutes, stirring constantly.
The custard is ready when it has a thick consistency and coats the back of a spoon.
Transfer to a clean container, cover with plastic wrap directly touching the custard to prevent a skin from forming. Refrigerate for at least 1 hour. 
In a food processor, process the biscuits to a coarse crumb.
Add butter, mix well to combine.
Press into a greased loose bottomed tart tin, refrigerate for at least 30 minutes.
To assemble, fill tart case with the custard filling. Top with sliced peaches.

Tip: Short on time? Instead of home-made custard, use pre-prepared thick vanilla custard from the refrigerated section of the supermarket! 

Written by Dana MacRaild

Carols by the Beach