christmas menu

Bursting with Italian flavours, this pasta with Parmigiano Reggiano sauce and wild Mushrooms makes a great option for a cozy holiday dinner.

Pasta with Parmigiano Reggiano Sauce and Wild Mushrooms

hazelnuts

370 g pasta (tagliatelle, fettuccine, rigatoni)

tbsp butter

mushrooms

thyme

parsley leaves (finely chopped)

Sea salt and freshly cracked black pepper (to taste)

butter

g all-purpose flour

milk

130 g Parmigiano Reggiano 24 months (grated)

Preheat oven to 180°C/350°F and line with parchment paper a baking tray. Add the hazelnuts and roast for 15 minutes or until golden. Remove from the oven, chop them finely with a sharp knife and set them aside until needed.

For the Parmigiano Reggiano white sauce, melt the butter in a saucepan over medium-low heat. Sprinkle the plain flour over the butter to make a “roux”, which is basically the base of the sauce.

Once you have cooked the roux for a minute (don’t let it brown), slowly stir in the warmed milk, and stir, gently but continuously, until the sauce thickens, about 5-7 minutes.

If the sauce starts bubbling, turn the heat to low and continue to stir until the sauce has reached a silky creamy consistency.

Turn the heat off, whisk in the parmesan cheese, and set the sauce aside.

Place a large pot of water over high heat and bring to a boil. Lightly season with sea salt, then add the pasta and cook for about 7-9 minutes.

Look at the instructions on your pasta packaging. See how long it tells you to boil it for, and drain the pasta three minutes before this time to have it al dente.

In the meantime, prepare the mushrooms. Heat the butter in large pan over medium-low heat, add the mushroom, shallot and thyme, and sauté for 10 minutes or until cooked through, adding a splash of pasta water (or white wine) if necessary, then season with sea salt and black pepper to taste, and discard the thyme sprigs.

Drain the pasta al dente, add it to the pan with the mushrooms and sauté all the ingredients for one more minute.

Remove the pan from the heat, stir in the Parmigiano Reggiano sauce, chopped roasted hazelnuts and freshly-chopped parsley.

Season with freshly cracked black pepper and serve immediately.

"I'm one of the ‘lost generation' who hated cauliflower as a child - because it was always boiled to mush! Thankfully, we now know how versatile and delicious it can be." - Matt Moran.
We totally agree, Matt, particularly when it's paired with Moreton Bay bugs and jamon.

Matt Moran's Moreton Bay bugs with cauliflower and jamon

cauliflower,

chicken stock

milliliters pure (thin) cream

tsp mild curry powder

unsalted butter

olive oil

tsp cumin

Moreton Bay bug tails, shells removed, cleaned

thinly sliced jamon Serrano or prosciutto

Coriander leaves & baby celery leaves (optional), to serve

thinly sliced jamon Serrano or

prosciutto, roughly chopped

day-old sourdough bread, torn into small pieces

tbs coriander leaves

walnut oil

garlic clove, crushed

Dijon mustard

tbs white wine vinegar

tbs honey

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Revamp your traditional Sunday roast with a to-die-for Middle Eastern twist.

Preserved lemon roast chicken with spiced potatoes

unsalted butter, softened

tbs dried Aleppo chilli flakes (from Herbies.com.au)

thyme leaves

garlic cloves, finely chopped

chicken

pork and fennel sausages

(40 grams) almonds, roasted, crushed

bread

tbs rosemary leaves, finely chopped

chat potatoes, scrubbed

eschalot, finely chopped

tbs sherry vinegar or red wine vinegar

(125 milliliters) extra virgin olive oil

flat-leaf parsley leaves, roughly chopped

tsp smoked paprika (pimenton)

tsp fennel seeds, toasted, crushed

lemon

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“I love changing the hero protein on the table. Pork, with its succulent meat and crispy crackling, is paired here with a hint of spice,” says Justine Schofield.

Justine Schofield's roast pork belly with chargrilled peach salsa

1.2kg boneless pork belly, skin scored

tsp each ground white pepper, ground nutmeg and ground cloves

tsp extra virgin olive oil

onions, thinly sliced

garlic

bay leaves

Micro parsley, to serve

halved,

tomato,

red chilli, finely chopped

chives,

tsp balsamic vinegar

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A lamb roast fit for a weeknight. It's hard to resist when served with green beans, olives and tomatoes. So don't.

Marco Pierre White's roasted lamb rump a la Provencale

lamb rumps, tied

rosemary, leaves

thyme, leaves

vine-ripened cherry tomatoes

green beans,

(60 grams) black olives, pitted, chopped

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With full flavor and half the guilt, this vegetarian gravy is the perfect substitution from the store bought, packet stuff.

You won't believe how good this vegetarian gravy is

white onions, thinly sliced

garlic cloves, thinly sliced

thyme sprigs, leaves picked

Vegemite

(80 grams) quince paste, redcurrant jelly, or cranberry sauce

tbs cornflour

apple cider vinegar

(165 milliliters) verjuice or white wine

A no-bake, decadent Christmas dessert made in under thirty minutes.


This gingerbread trifle is the answer to all your Christmas wishes

thickened cream

(330 grams) dulce de leche (or other caramel sauce)

sour cream

(40 grams) icing sugar, sifted

gingerbread cake (or other bought cake)

marsala

cinnamon

gingerbread biscuits (or gingernut), crumbled

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Christmas isn't Christmas without a pav - and this is our pick of the bunch! With sweet-yet-spicy peaches, smooth whipped cream and crisp meringue, this is the ultimate crowd-pleaser.




























Spiced peach and passionfruit pavlova

eggwhites

(330 grams) caster sugar

tsp cornflour

tsp white vinegar

mascarpone

vanilla bean paste

(110 grams) caster sugar

tsp allspice

cardamom pods

cinnamon quill

juniper berries

passionfruit, pulp removed

peaches, stones removed, thinly sliced

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Trifles are the perfect dessert to shared with friends, family and loved ones. Phoebe Wood's recipe features white chocolate and fresh peaches, and will surely go down a treat with everyone.

White chocolate and peach trifle

titanium-strength gelatine leaves

(375 milliliters) peach schnapps

caster sugar

shortbread biscuits, crushed

tsp vanilla extract

white chocolate, melted, cooled

peaches, stones removed, sliced

Freeze-dried raspberries and edible flowers (optional), to serve

peach, peeled, skin reserved

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It's not Christmas without a perfect trifle. Begin recipe 4 hours ahead. You will need a 2.5L dish and piping bag with plain nozzle.

Fruits of the forest Christmas trifle recipe

(about 300 grams) rhubarb, washed, chopped

orange

vanilla beans, split, seeds scraped

star anise

cherries

raspberries

(125 milliliters) Cointreau

(35 grams) cornflour

(180 grams) pure icing sugar, sifted

(500 milliliters) thickened cream

(500 grams) mascarpone

savoiardi biscuits

freeze-dried

Serve this people pleasing prawn dish before summer ends, and you'll have everyone smiling from ear to ear.

“I created this dish for the Ballina Prawn Festival, and it ended up winning the people’s choice award for the prawn dish of the day. I couldn’t make them fast enough. ” says chef Darren Robertson from Bronte's Three Blue Ducks.

Darren Robertson's barbecued prawns with charred kale and avocado

garlic bulb, cloves

extra virgin olive oil

green prawns

flat-leaf parsley leaves, finely chopped

avocados, flesh scooped

(80 milliliters) buttermilk

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977441057001&=domain=del

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Top 11 christmas menu recipes from across the web

The most viewed christmas menu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pasta with Parmigiano Reggiano Sauc...

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Top 11 christmas menu recipes from across the web

The most viewed christmas menu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pasta with Parmigiano Reggiano Sauc...

Matt Moran's Moreton Bay bugs with ...

Preserved lemon roast chicken with ...

Justine Schofield's roast pork bell...

Marco Pierre White's roasted lamb r...

You won't believe how good this veg...

This gingerbread trifle is the answ...

Spiced peach and passionfruit pavlo...

White chocolate and peach trifle

Fruits of the forest Christmas trif...

Darren Robertson's barbecued prawns...

The most viewed christmas menu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine