Australia celebrates a summer Christmas, unlike the Northern Hemisphere! The usual Christmas meals are often salads and cold meats. Some people adore a traditional British Christmas ceremonial dinner of roast turkey or ham, baked vegetables and rich plum pudding drenched in brandy and set aflame early it is carried to the table. The Christmas meal maybe either taken in the middle of the hot day, in the cooler evening hours or as the dinner on Christmas Eve.
Australian families love the outdoors and as such, they like to take the maximum advantage of the fine weather and grill their Christmas meals outdoors on the barbecue. So why don’t you buy a cheap BBQ smoker and gear up for an Australian Christmas! Here are some Christmas BBQ recipes suitable for your festive meal;
BBQ Beef Fillet with Sage and Prosciutto
- (500g X 2) Coles No Added Hormones Beef Eye Fillet
- Prosciutto slices – 12
- Sage leaves – 12
- Dijon mustard – 2 1/2 tbs
- Mayonnaise – 1/2 cup (150g
- Sour cream – 1/2 cup (120g)
- White wine vinegar – 1 tbs
- Horseradish cream – 2 tsp
- Finely chopped dill – 2 tbs
- Preheat your covered BBQ on medium.
- Spread the beef with 2 tbs of mustard. Top with Sage.
- Set 6 prosciutto slices in a way to form a large rectangle, the sides overlapping slightly on a clean work space.
- Place a piece of beef along with the short side of the rectangle and roll it up.
- Place on a baking tray.
- Repeat with remaining prosciutto and beef.
- Grill beef on both sides for 2 minutes each until golden brown and lightly charred.
- Transfer to a baking tray and roast in a covered BBQ smoker using indirect heat for 15 minutes in medium-rare or until cooked well.
- Cover with foil and set aside for 15 minutes to rest.
- Slice thickly.
- Whisk sour cream, vinegar, horseradish, mayonnaise, dill and remaining mustard in a bowl and season well.
- Arrange salad and beef on a serving platter.
- Season and serve with dressing.
Wrap the beef in prosciutto the day before, cover and store in the fridge. Bring to room temperature before cooking.
Glazed Christmas Ham with Sweet and Tangy BBQ Sauce
- 1 X (about 4.5kg) double-smoked ham leg
- 1/4 cup tomato sauce (ketchup)
- 1 cup golden syrup
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, very finely chopped
- 1 teaspoon chilli flakes
- 60g unsalted butter
- Prepare a covered BBQ for indirect cooking. For a charcoal BBQ, build a fire on one side of the charcoal grate, leaving the other side empty.
- Let it burn until the coals are covered with white ash. Do not spread out the coals.
- Line a large baking tray with foil.
- Remove all packaging from the ham.
- Separate the skin of the ham from the fat using a knife and your fingers.
- Place the ham on the tray and set it on the side of the BBQ that is off.
- Close the lid and leave to cook in 19oC for 1 ½ hrs.
- A meat thermometer inserted into the thickest area should register 42C when done.
- Whisk, golden syrup, Worcestershire sauce, tomato sauce, lemon juice, vinegar, butter, mustard, garlic and chilli flakes in a saucepan over medium heat, until butter melts and the mixture is well blended.
- Remove the glaze from the heat and set it aside.
- When the ham is warm, brush some of the glaze all over it using a pastry brush.
- Cook the ham, basting it about every 5 minutes with the glaze for 45 minutes.
- A meat thermometer inserted into the thickest area should register 52C when the ham is evenly caramelized.
- Remove the ham from the BBQ smoker and let it rest for 10 minutes on the carving board.
- Pour off the juices from the baking tray into a heatproof container and allow the fat to settle at the top.
- Skim it off.
- Combine equal parts of the skimmed juice and remaining glaze.
1. Serve ham with the BBQ sauce.