Traditional Christmas Menu Plan

Traditional Christmas Meal Plan

• Easy As Australian Rock Oysters with Caviar
• Edible Cheese Board
• The New Devilled Egg

• Roast Pork with Chutney Stuffing and Glazed Fruits
• Quick BBQ Prawns with Garlic and Chilli

• Classic Buttery Mashed Potato
• Honey Glazed Roast Carrots

• Tipsy Eggnog Trifle
• Mini Fruit Mince Tarts
• White Christmas

• Order meat, fresh produce and groceries for delivery or pick up on 21st of December.
• Order seafood for delivery or pick up on the 24th of December.

• For the Devilled Eggs, boil eggs, cool and peel. Blanch asparagus and cool immediately in cold water. Drain well and store eggs and asparagus in an airtight container. Refrigerate.
• Make White Christmas. Store in an airtight container in the refrigerator.

• Make the chutney stuffing for Roast Pork. Refrigerate. Unroll the pork loin and salt the rind. Leave in refrigerator on a rack to air dry.
• Make Classic Buttery Mashed Potatoes. Cool and cover. Refrigerate.
• Make custard for Tipsy Eggnog Trifle. Cover surface with plastic wrap and refrigerate.
• Make Mini Fruit Mince Tarts. Allow to cool and store in an airtight container.

• Remove yolks from hard boiled eggs, mash with other ingredients. Refrigerate in an airtight container. Cook bacon until crisp. Drain well on paper towel and refrigerate in an airtight container.
• Stuff and roll pork roast. Tie with string. Return to refrigerator.
• If having Quick BBQ Prawns with Garlic and Chilli out of the shell, peel prawns, cover and refrigerate. If cooking them in shell, no prep required.
• Peel and prepare carrots for Honey Glazed Carrots. Toss with garlic, oil, honey and sage. Cover and refrigerate. Pick fresh watercress. Refrigerate in an airtight container.
• Assemble trifle. Omit cream and garnishes on the top. Cover and refrigerate.
• Cut White Christmas slice into portions. Return to refrigerator.
• Prepare foil balls and tray for Edible Cheese Board.

• Bring dough for Edible Cheese Board to room temperature. Roll out and bake with prepared tray. Set aside to cool. Just before serving, arrange toppings and remaining cheese over the top and serve.
• Line trays with rock salt and arrange oysters on top. Garnish with caviar, chives and lemons just before serving.
• Pipe filling into Devilled Eggs and serve with asparagus just before serving. Garnish with chives, bacon and smoked paprika.
• Bring pork to room temperature. Salt rind again and roast.
• Prepare fruit and add to oven in the last 30 minutes of cooking. Rest pork for 15 minutes before serving and carving.
• Barbecue prawns with garlic and chilli butter and serve.
• Reheat mash potatoes either in the oven, microwave or on the stove. Stir only 2-3 times to keep mash light and fluffy.
• Roast carrots 30 minutes before serving. Toss through butter and garnish with watercress just before serving.
• Garnish trifle with whipped cream, extra cherries and Lotus biscuits 30 minutes before serving.
• Remove white Christmas from refrigerator 30 minutes before serving. Arrange on a serving platter.
• Dust Mini Fruit Mince Tarts with icing sugar and serve.

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