Some dishes have been passed down through generations, others clipped from well-worn recipe books and a few have origins that remain a Christmas mystery. In this post, our team has shared a selection of those favourites; from classic glazed ham and comforting chicken casserole to delicate carpaccio & vibrant homemade salsas that grace our team’s Christmas tables.
Yuzu, Apple & Miso Glazed Ham
Business Development Manager, Erica’s Christmas staple comes from a classic Donna Hay Recipe that she’s tweaked over the years – A Yuzu, Apple & Miso Glazed Ham.
“I traditionally used to always do a Coca Cola glazed ham leg each year at Christmas (for like 10 years) as I love the way that sweetness can really complement the saltiness of leg of Ham.”
“Last year it was time for a change up, and I have always been inspired by Asian flavours so I found a Donna Hay recipe that I thought I might tweak slightly, by incorporating other bold Asian flavours I love.. like YUZU! So, I used Yuzu Juice to replace the Apple Cider Vinegar and part of the Cloudy Apple Juice. And here you go!”
GLAZE RECIPE:
Ingredients:
3 cups (1 litre) cloudy apple juice
2 cup (250ml) Yuzu Juice
2 cups (450g) firmly packed brown sugar
1 cup (250ml) pure maple syrup or rice syrup (I have used both)
2 tablespoons finely grated ginger
1/2 cup (55g) white miso paste
Method:
Place the juice, sugar, maple, vinegar, ginger and miso in a large saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil and cook for 20 minutes or until reduced by a quarter and mixture is syrupy. Remove from heat. Strain the glaze into a heatproof jug, discarding the ginger solids.
Pour the glaze over the scored ham and roast for 40 minutes.
Turn the ham over and arrange slices of apples, slightly overlapping, onto the topside of the ham, securing with a clove in the centre of each apple. Then roast for a further 40 minutes, glazing every 10 minutes or until golden.
Transfer the ham to a large serving platter. Brush the remaining glaze over the ham before carving to serve.
Chorizo & Orange Stuffing
Senior Project Event Manager, Sarah’s recipe is a favourite of her mum’s, from old recipe book clippings.
“Mum used this stuffing with turkey and added orange zest and a little squeezed juice for a bit of tang! We tried it a few years back and enjoyed it so have kept having it, admittedly we had it the first year with Chandon Garden Spritz’s and have kept the orange theme going but have with champagne now!“
STUFFING RECIPE:
Ingredients:
1 1/2 cups sourdough or French bread, ripped into bite-sized pieces
1/2 cup chopped rindless bacon
1 spicy chorizo sausage, thinly sliced
2 garlic cloves, finely chopped
Zest of 1 orange
200ml white wine
2 tbsp olive oil
2 tbsp chopped parsley
Salt & freshly ground black pepper
Method:
Combine all ingredients well in a mixing bowl, so everything is evenly distributed & soaked with the wine & oil.
Beef Carpaccio & Spicy Mango Salsa
Marketing Manager, Emily’s holiday classics don’t always come to mind when thinking of a Christmas dinner table spread, but have been a constant on December 25th for years.
“At my house, Christmas day is basically synonymous with my dad’s beef carpaccio. It’s the perfect appetiser before getting stuck into a massive family feast”
“Mum started making this simple Woolworths mango salsa about 3 years ago & I crave it for days after. So fresh, light & just the right thing to cut through that oncoming food coma”
CARPACCIO RECIPE:
Ingredients:
Denuded beef tenderloin
Basil leaves
Juice of 1 lemon
Cracked black pepper
Crushed garlic
Balsamic vinegar glaze
Olive oil
Capers
Shaved Parmesan
Method:
Lay tenderloin on sheets of plastic wrap
Season with basil leaves, lemon juice, black pepper, garlic & olive oil
Wrap as tightly as possible & leave in the fridge for 3 – 4 days
Slice very thinly
Served on a bed of rocket, dressed with capers, shaved parmesan & balsamic vinegar glaze
SALSA RECIPE:
Ingredients:
2 large mangoes, peeled & diced
1 avocado, finely diced
1 red onion, finely diced
1/2 bunch coriander, finely chopped
2 long red chillies, deseeded & finely chopped
1 lime, juiced
Method:
Combine all ingredients in a bowl, season with black pepper
Serve with extra lime segments
Chicken Casserole
Event Manager, Sara’s recipe comes from her brother, no matter how hot Queensland Christmas can get, a chicken casserole will always have a place at her table.
“Growing up in NZ our mum used to make a chicken casserole almost weekly for us from the NZ Radio and TV Cookbook, quite a famous cookbook in NZ. My brother took this recipe with him to Australia and cooks it each Christmas, this year was a bit more special as our parents have retired to Brisbane so for the first time in over 20 years we all enjoyed the casserole again as a family, even in the QLD heat.“
CASSEROLE RECIPE:
Ingredients:
Whole chicken
1 medium cut in wedges onion
1 bay leaf
1 tsp salt
3-4 black peppercorns
2 rashers bacon
100g butter
½ cup flour
2 tsps chicken stock powder
3 cups chicken stock
1 cup evaporated milk
2 cups whole kernal corn
Breadcrumbs
Method:
Simmer chicken gently in water which has the onion, bay leaf, salt and peppercorn. When cooked strip the flesh from the bones and shred into bit sized pieces.
To make the Sauce : cook chopped bacon in half the butter. Add flour and chicken stock powder.
Mix well and cook over a low heat for 1 minute.
Gradually add strained and skimmed chicken stock and the evaporated milk to make a medium white sauce. Add cooked chicken and corn.
Pour into a large casserole dish, sprinkle with breadcrumbs. Heat thoroughly at 180c until breadcrumbs are golden brown.
Sprinkle with some chopped parsley just before serving.
Natilla (Sweet Custard Dessert
Ops & Compliance Manager, Tim’s recipe brings dessert to the table, with a traditional Colombian Natilla.
“At Christmas, some dishes are more than just dessert, they’re a piece of home. For our family, that dish is Natilla. Creamy, gently sweet, and comforting, it’s a Christmas staple that instantly brings back memories, shared laughter, and waiting impatiently for it to set!”
“Originating from Colombia, this reminds us that the most special Christmas foods are the ones that carry tradition, culture, and family in every spoonful.“
NATILLA RECIPE:
Ingredients:
1L Full Cream Milk (No Skim milk, it’s the holidays!)
1 tin condensed milk (397g)
2 cinnamon sticks
½ teaspoon vanilla extract
140g Cornstarch
Pinch salt
Method:
Add condensed milk & 750ml of milk into a pot & heat.
Combine the remaining ingredients in a bowl, mixing thoroughly
When the milk comes to a simmer, add the second mixture & stir constantly on a simmer for 10 mins
Pour immediately into a pre-prepared tray or serving dish & garnish with sultanas.
Leave to set on the bench or in the fridge, slice & enjoy!
