Modern Australian Christmas

Up to 3 weeks ahead

• Make the condiments. 3 days ahead
• Make the tarator and aïoli for the prawns.
• Store in separate airtight containers in the fridge.
• Score and stud the ham. Store in the fridge.

Christmas Eve

• Prepare the watermelon for the punch.
• Make the honey dipping sauce but don’t add the almonds. Cover with plastic wrap and store at room temperature.
• Cook the ham if you’re serving it cold. Store in the fridge.
• Make the dressing for the peach salad. Store in the fridge.
• Make the tarts, but don’t roast the tomatoes. Store in the fridge.
• Make the meringue for the vacherin. Store in an airtight container in a cool, dry place.

Up to 3 weeks ahead

• Make the condiments.

3 days ahead

• Make the tarator and aïoli for the prawns.
• Store in separate airtight containers in the fridge.
• Score and stud the ham. Store in the fridge.

3 hours before serving main

• Prepare and roast the beef.
• Make the linguine salad. Store in the fridge.
• Roast the tomatoes for the tarts.

3 hours before serving dessert

• Make the cream mixture and assemble the vacherin. Store in the fridge.

2 hours before serving main

• If serving the ham hot, cook it now.
• Finish the peach salad.

When guests arrive

• Finish the punch.

Just before serving starter

• Stir the almonds into the honey dipping sauce.

Source

Taste.com.au - November 2011 , Page 35

Author

Leanne Kitchen