5 Christmas Day Lunch shortcuts

A sponsored post for Woolworths Created with Jamie

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With Rob and I both having parents that have divorced Christmas time is a VERY busy time indeed. There are 4 potential Christmas lunches, lots of catch ups and for the girls, lots of presents! Throw in catching up with friends from home, other family members and extended friends this is one BUSY time.

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For this very reason I want as many shortcuts as I can find if I am hosting one of these catch ups or if I am on for the main event on Christmas Day. This is why I watch every cooking show available this time of year – getting all my hints and tips from the experts. And I’ve also got some great shortcuts to show you with the Created with Jamie range from Woolworths this Christmas.

Table Collage

Shortcut # 1: Created with Jamie Citrus & Herb Turkey breast

I love to cook turkey on Christmas Day as it’s something that I never normally cook with. I love the taste…and the spectacle but I will admit that I have never had the guts or inclination to cook the entire bird – usually just going with the breasts. These packs of free range Citrus and Herb turkey breasts are perfect for smaller numbers – feeding 4 of us without any trouble at all. The fact that it’s marinated in great flavours I know will work, and with an Australian bird that has been chosen from the team at Jamie’s PLUS it’s so easy to cook…well it’s a winner for your Christmas Day bird.

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1.Open the pack ensuring that the bird has defrosted over night in your fridge (refer to the pack for instructions) and place onto a large piece of foil in a baking tray. Loosely cover the bird and place in a 160 degree oven for 1 hour.

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2. After 1 hour turn the oven up to 200 degrees, open the foil and cook for a further 25 minutes – basting in the juices at the bottom of the foil.

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3. After 25 minutes check that the juices are running clear and if so let the bird rest for 15 minutes. I wrap loosely in new foil and then a tea towel. Then carve the bird ready for serving.

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Created with Jamie Turkey with Fresh herbs & lemon 1.1kg $32.24

(Found in the frozen section)

Crackers Collage

Shortcut #2: Veggie prep ahead of the day

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I reckon that cooking lunch on Christmas Day can have your kitchen at absolute full capacity. I am lucky enough to have 2 ovens and they are both in use, stove top bubbling away with gravy and veggies and the benches full of resting meats and salads and seafoods. For this reason if I can get something done ahead of the day that means less mess on the bench on the day then I’ll take it. For this reason I prep my veggies for roasting a couple of days before the big day and have them marinating in a zip lock bag in the fridge. I usually use – potatoes (skin on who has time for peeling? Not me!) sweet potato, red onion, whole garlic cloves and parsnip. I also add in fresh thyme and rosemary.

Veggie Collage

1. Into a bowl throw in some olive oil, salt and pepper and a good squeeze of lemon juice. Give it a mix and then throw it over the chopped veggies in the zip lock bag. Leave in the fridge for up to 2 days and then transfer into your roasting pan on the day for an hour in a hot 200 degree oven.

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 Shortcut #3: Throw your greens in to be roasted

Why waste another pot to be washed up when you can whack your greens in with your other veggies that have been roasting away. 10 mins before they are ready trim your greens (I usually use green beans) but you could use kale or baby spinach, trimmed silverbeet etc and then add them into the roasting pan to finish off for the last 10 minutes (reduce the time if using a leafy green like spinach).

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Shortcut #4: Created with Jamie Orange & Black pepper Smoked Salmon starter

Salmon Collage

Nothing says Christmas Day more to me than a seafood starter (whether that’s a retro prawn cocktail or oysters) and this one has been trotted out in my family over many years. You can prep the wontons ahead of time, make the sauce a few days ahead and then all you have to do is construct! This salmon is perfect with the black pepper and orange salmon adding great flavour.

Smoked Salmon Stacks
Serves 6

2 x 100gram packs of Created with Jamie Orange & black pepper salmon
Wonton wrappers
2 Avocados
Snow pea sprouts
Bunch of dill (finely chopped)
Sweet chilli sauce
Drops of Tabasco
Whole egg mayonnaise

1. Into a bowl add in a cup of mayo and a cup of sweet chilli sauce, bunch of dill finely chopped, a few drops of Tabasco and some pepper and give it a good mix. You can make this a few days before and store in the fridge in an airtight container.

Salmon sauce Collage

2. Next you need to fry up the wonton wrappers. Put about 1-2cm depth of oil into a hot frying pan (I use rice bran) but vegetable will work.

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3. Place each wrapper into the hot oil and cook for approx. 1 minutes each side or until puffed and golden

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4. Set aside on paper towel to drain off excess oil. You could do these on Christmas morning or even the day before and place into an air tight container with paper towel.

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5. Now it’s time to construct the stacks. Place the wonton on the plate, then place on a layer of smoked salmon, a dollop of the sauce, two thin slices of avocado, some spouts and then repeat. I leave the sprouts on top and give it a good grind of pepper.

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6. Serve as an entrée with some champagne of course!

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Created with Jamie Orange & Black pepper Smoked Salmon pack 100grams $8.05.

Smoked Salmon Stacks

Serves 6
Prep time 20 minutes
Misc Serve Cold
Occasion Christmas

Ingredients

  • 200g smoked salmon
  • 1 packet wonton wrappers
  • 2 avocados
  • 1 packet snow pea sprouts
  • 1 bunch dill (finely chopped)
  • 1 cup sweet chilli sauce
  • 1 cup whole egg mayo
  • 4-5 drops tabasco

Directions

Step 1
Into a bowl add in a cup of mayo and a cup of sweet chilli sauce, bunch of dill finely chopped, a few drops of Tabasco and some pepper and give it a good mix. You can make this a few days before and store in the fridge in an airtight container.
Step 2
Next you need to fry up the wonton wrappers. Put about 1-2cm depth of oil into a hot frying pan (I use rice bran) but vegetable will work.
Step 3
Place each wrapper into the hot oil and cook for approx. 1 minutes each side or until puffed and golden
Step 4
Set aside on paper towel to drain off excess oil. You could do these on Christmas morning or even the day before and place into an air tight container with paper towel.
Step 5
Now it’s time to construct the stacks. Place the wonton on the plate, then place on a layer of smoked salmon, a dollop of the sauce, two thin slices of avocado, some spouts and then repeat. I leave the sprouts on top and give it a good grind of pepper.
Shortcut #5: Make ahead gravy

This another great shortcut from Jamie for the big day – this is a delicious gravy that can be made a few days or even weeks ahead and frozen. This is the perfect sauce for the cheat turkey we’ve made that gores perfectly with the roasted veggies.

10846094_739666019441593_2300622135206857802_n  All details on the gravy can be found here.

Jamie Oliver make ahead gravy

Serves 8-10
Prep time 5 minutes
Cook time 1 hour, 20 minutes
Total time 1 hour, 25 minutes
Meal type Condiment, Main Dish
Misc Freezable, Serve Hot
Occasion Christmas
Website Jamie Oliver

Ingredients

  • 2 stalks celery (trimmed and roughly chopped)
  • 2 carrots (roughly sliced)
  • 2 onions (peeled and quartered)
  • 5 Fresh bay leaves
  • 5 Fresh sage leaves
  • 4 sprigs Fresh rosemary
  • 2 star anise
  • 2 smoky bacon rashes
  • 8 chicken wings (Organic if you can get them)
  • olive oil
  • salt & pepper
  • 4 tablespoons plain flour
  • 60ml port ((optional))
  • 2 tablespoons cranberry sauce

Directions

Step 1
Bash out of chicken wings (use a rolling pin, back of a knife whatever) You just want to break the bones and release the flavour. Throw into roasting pan with 2 rashes bacon, 2 lots of onions, carrot & celery sticks, 5 bay leaves, sage leaves & rosemary sprigs. 2 star anise. Whack in 200 degree oven for an hour.
Step 2
Take out of oven after 1 hour and place on low heat on stove top. Using a masher, mash the Shiz out of everything and let it fry off As you mash. Gradually mix in 4 tablespoons plain flour until all mixed in.
Step 3
Add in 2 litres of hot water and bring to the boil for 10 mins
Step 4
Strain through sieve pushing through all that goodness and you're done! Once cool you can freeze...or whack into a container in the fridge for a few days before hand. On the day of serving heat up and add in any turkey/roasted meat juices from your roasting pan.

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So there are my 5 shortcuts for making Christmas day lunch a little easier. The salmon entrée is a breeze to construct on the day with a few preps in the days before. The turkey was absolutely delicious, full of flavour and just the right size. The veggies and gravy make the perfect sides…all together a pretty easy Christmas Day lunch for your friends or family.

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You can see the whole Created with Jamie Range at the Woolworths website as well as keep up to date with their Facebook page here.

Do you cook turkey for the big event or stick to a cold seafood lunch?
Got any Christmas day shortcuts to share with us?

Comments

  1. Those smoked salmon wonton stacks look fabulous!
    Merry Christmas Beth. x

  2. hi beth! … I see the baby has arrived … bless him!
    he already knows what’s what! … a wise one!
    hope your sister is well!
    thanks for all of those cooking tips beth, it all looks delicious and sooo home made which is the best! … you are a good country cook! … I bet it tastes amazing! … just like Jamie’s!
    I used to cook for 20 and I roasted many a turkey in a charcoal hot rock sunbeam gas barbeque … can still smell it! … it always turned out beautifully!
    have a good day! … love m:)X

  3. Great ideas and shortcuts Beth all looks delicious!

  4. What a great post Beth.
    I’m not the host this year so I’ll be the one on the couch with the champi in hand, but I loved seeing your beautiful pics.
    You are a marvel.

    I hope you and yours have a fab chrissy day, and I look forward to seeing the pics of course.

    And thank you for a great year. I have loved watching you get about your year in your gorgeous, funny (tall) style, both home and away.
    Thanks for taking the time to share your stories, your tips and tricks. You lighten our hearts and our load.
    (I don’t think I can ever thank you enough for teaching me how to boil an egg properly…it was especially gratifying when I was able to boast my skills to Jamie- it is interesting how many of us didn’t know how to do it before you!)

    Love ya!
    Ali
    xxx

    • Did you REALLY tell Jamie that I showed you how to boil an egg? SHUT UP NO YOU DITN’T! Thank you for your lovely comment…made my day xxx

      • I totally did SO, and I must say, he was impressed. Especially after he saw the extent of my culinary prowess when he was getting me to jizz up the raw egg on the steak tatare. (Yes, I know I said jizz, but you know, RAW EGG).
        I told him he should follow you and you would teach him how to fold fitted sheets (Hayls and I always used to laugh about that- she would check my linen and see it all awry, and tell me to watch your tutorial, BUT I REFUSE TO HAVE MY LINEN TAMED).

        You make us smile Babymac.

  5. I am hosting this year and am going to keep it simple. I love the look of Jamie’s turkey – very tasty!

  6. Oh, my goodness, your table looks Christm-ace and everything looks delicious. Salivating extra hard over those smoked salmon stacks. Bravo! Looks like the Macs are going to have a very happy and very delicious Christmas!

  7. Hi Beth ,
    Thanks for all the cooking tips !! Also , the table looks beautiful with your gorgeous styling skills ….love it all .
    Priya xx

  8. Wow!! This is all so amazing and gorgeous, you have my attention with everything but especially those smoked salmon stacks!
    Wishing you and your beautiful family a very safe, happy and delicious festive season. X

  9. I am coming to your place for Xmas! YUM YUM!!! My mouth is watering – looks delish!

  10. Awesome post … and the tablecloth came up a treat! Will trot mine out on Christmas Day. We’re doing the make-ahead gravy this weekend. x

  11. Lisa Mckenzie says:

    I love all your shortcutsBeth,I prep everything before the big day too,so I’m not the one in the kitchen all day,but we do the cold lunch it’s just too hot for baked veggies xx

  12. What great tips! I too love to cook a turkey roll cos I cant stand the boney mess carcass leftover. If I had a mate up to visit before Chrissy I would definitely pop that JO one on the shopping list. Hubby bought me home that JO smoked salmon a month back for a treat when he was in the big smoke. Well worth the 650km drive. So yummy! Love the veggie tip too 🙂 Am so going to try it this year. Great post Beth. xxx

  13. Great tips! Ill be doing your roast vegies for sure.

  14. I love this post! It’s got me right into the Christmas Spirit. This year we are going to a restaurant for Christmas lunch but I’m hosting supper. I might get some of that salmon. Love the photos! Hope you have an amazing Christmas Beth. Last one before Bub arrives in 2015! X

  15. OMG you are AMAZING as always. Can you cook my xmas lunch?

  16. I had to come back and read this post after spotting the Jamie O turkey on your blurb on Facebook he other day. I’ve tracked one down for the 7yo and it looks pretty good. Awesome veggie prep tip. Those salmon stacks I’m pinning for next time we have an all in family dinner with the in laws and I have to contribute a course! Perfect! We have one child allergic to seafood, so I think bacon would make a good substitute. Mmm bacon…

  17. I cooked Christmas lunch this year (13 people) in our new house. I also have two ovens that were both in use, plus we were roasting pork in the BBQ. I don’t know how people cook for Christmas without two ovens!!!!

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