Christmas Day Lunch “Aussie Style”: Part 1

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I hope you enjoyed a taste (get it?!) of some of the French dishes that I love cooking and sharing during the holiday season. Over the next few posts I’ll show you what’s on my menu for an Australian Christmas Lunch, but with a small French twist of course!

Summer in the land down under is all about seafood, and we are so lucky to enjoy such great quality produce. It’s a must on the menu so for my Christmas Day entrée I’ve chosen Mussels in a white wine and garlic sauce. The sauce is just as important as the mussels in this dish and shouldn’t be left behind. So, make sure to pair with a fresh baguette or loaf of your choice.

Main is the classic turkey, but for those of you who find the whole bird daunting, why not try a Turkey breast roast! You can treat it almost like a pork loin roast, with a flavoursome stuffing (like the fig, hazelnut and orange one I’ve made), served with a sweet cranberry relish to top it off. It’s much easier, still looks impressive on the Christmas table and will also taste delicious as leftovers in a Boxing Day sandwich.

I’d never had a trifle before I’d come to Australia, but now I couldn’t imagine a Christmas day without one. Family secret ingredients abound with this dish, and I’d wager that no two taste the same. I love this kind of dish, which allows people to truly make it their own. It may not be haute cuisine, but it’s fun, casual and refreshing on a hot day, which to me describes the perfect Aussie Christmas dish to finish off a festive family gathering.

So dig in, and have a very Merry Christmas!

Garlic Mussels:

Ingredients:

  •  2kg Mussels
  • 1 bunch parsley
  • 1 Brown Onion
  • 200g butter
  • 6 clove garlic
  • 250mL Dry White Wine

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Method:

  1. Heat up a deep cooking pot on medium heat with a little bit of olive oil.
  2. Dice the onion and crush the garlic. Wash, dry and chop the parsley.
  3. Put the mussels into the hot cooking pot, pour in the white wine, onion and garlic, cover with a lid and cook for approximately 3-4 minutes until the mussels open up.
  4. Add the parsley and butter, cook for a few more minutes on low heat so that butter slowly melts and combines with the mussel juice.
  5. You can thicken the sauce a little bit if you want with a little bit of corn flour mixed with some water or leave the sauce as is, which is what I did as I find it refreshing.
  6. Serve straight away with some crusty, fresh bread to soak up all the delicious juice!

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I recommend a Chateau “Briand” Bergerac Blanc to go with the garlic mussels, available from www.airoldifinewines.com.au

 

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