I don’t know about you, but for me – living in the Southern Hemisphere – the last thing I want to sit down to on a hot Christmas day is a heavy meal that takes hours to prepare and even longer to digest. So my take on a Christmas lunch or dinner is to make things as light, quick easy and delicious as possible so there’s less time spent in the kitchen and more time around the table with friends and family having a laugh, pulling crackers, being thankful for blessed times and tucking in to some delicious fare.
Here then is my ideal menu …
For starters:
Chilled Mango, Coconut & Lime Soup with Chili-Prawn Skewers
Serves: 6. Time: 20 minutes
Ingredients
For the soup:
3 large mangoes, peeled and chopped
1½ cup coconut milk
Juice of 2 limes
1 tbsp honey (optional)
½ tsp grated ginger
Pinch of salt
For the skewers:
18-24 prawns, peeled
1 tbsp olive oil
¼ tsp chili flakes
Salt and pepper
1 lime, cut into 6 wedges
Instructions
Blend the soup: Combine mango, coconut milk, lime juice, honey, ginger and salt in a blender. Chill for at least an hour. Toss prawns with oil, chili, salt and pepper. Grill or pan-sear 1–2 minutes per side. To serve: Pour soup into shallow bowls. Rest 3 or 4 prawns on a small skewer across each bowl. Squeeze lime over prawns before serving.
The Main Event
Grilled Citrus-Herb Salmon with Watermelon & Feta Salad
Serves: 6 Time: 30 minutes
Ingredients
For the salmon:
1½kg side of salmon
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 tbsp olive oil
1 tbsp honey
1 tbsp fresh dill, chopped
1 tbsp fresh basil, chopped
Salt and pepper
For the watermelon-feta salad:
6 cups watermelon cubes
1 cup crumbled feta
½ cup sliced cucumber
¼ cup mint leaves
Juice of 1 lime
Drizzle olive oil
Pinch of flaky salt
Instructions
Whisk citrus zest, juices, oil, honey, dill, basil, salt and pepper in a small bowl and then brush marinade over the salmon. Place salmon skin-side down on a medium grill and cook for 12–15 minutes until flaky but still moist and slightly pink inside. Toss the watermelon, cucumber, mint and feta with lime juice and olive oil. To serve, plate slices of salmon with a big scoop of bright, chilled watermelon salad.
For Dessert
Passionfruit Pavlova with Kiwi & Summer Berries
Serves: 6 to 8 Time: 1 hour (plus cooling time)
Ingredients
For the pavlova:
4 egg whites
1 cup caster sugar
1 tsp white vinegar
1 tsp cornflour
For the topping:
1½ cups whipped cream
4–5 fresh passionfruit
1 cup sliced strawberries
2 kiwis, sliced
Raspberries, blueberries and mango pieces
Instructions
Preheat oven to 150°C. Whip egg whites until soft peaks form. Add sugar gradually, whipping until glossy and thick. Fold in the vinegar and cornflour. Spoon onto a baking sheet in a round, making a shallow well. Bake for an hour, then turn off oven and let cool completely without opening the door. Once cooled, spread whipped cream into the pavlova’s well. Spoon passionfruit pulp over the top. Add kiwi fruit, mango pieces and berries. Serve immediately so the pavlova stays crisp outside and marshmallowy inside.
For the Grown-Ups!
Pineapple & Lime Christmas Spritz
Serves: 2 Time: 5 minutes
Ingredients
1½ cups fresh pineapple juice
¾ cup lime juice
6 oz white rum (or alcohol-free spirit)
3 tsp simple syrup (optional)
Prosecco
Ice
pineapple wedges and mint sprigs
Instructions
Fill glasses with ice. Equally into each glass add the pineapple juice, lime juice, rum and syrup. Stir briefly. Top with prosecco. Garnish with pineapple and mint.