Nothing says an Australian Chrissy quite like ham, prawns on the barbie and pudding but why not mix things up this year? This turkey roulade with cranberry sauce and Christmas fruit cake recipe is the fix! So let's get this party started!
- 4 x 180g turkey or chicken breast fillets
- 2 tablespoons chopped sage, plus whole fried sage leaves to serve
- 4 thin pork and herb sausages, casings removed
- 24 flat pancetta slices, rind removed
- Roast potatoes and gravy, to serve
- Place fillets between sheets of baking paper and use a rolling pin to flatten to 1.5cm thick. Season and scatter with chopped sage. Divide sausage meat among fillets and roll up tightly to enclose.
- Arrange 6 pancetta slices on a work surface, slightly overlapping. Place 1 fillet at the bottom edge of the pancetta and roll up to enclose, then wrap tightly in foil. Repeat with remaining pancetta and fillets, then chill for 1 hour to firm up.
Preheat the oven to 180°C.
Place parcels on a baking tray and roast for 35 minutes. Remove foil and bake for a further 10 minutes or until pancetta is golden and the meat is cooked through.
Slice the roulades, garnish with fried sage leaves and serve immediately with roast potatoes and gravy.
- 1 1/2 cups (375ml) dry red wine
- 1 cup (220g) caster sugar
- 6 cloves
- 6 allspice berries*
- 2 cinnamon sticks
- 1 strip orange peel
- 275g jar whole-berry cranberry sauce
- 300g frozen cranberries, thawed
- Combine all ingredients, except sauce and cranberries, in a saucepan and bring to the boil, stirring to dissolve sugar. Reduce heat to low and simmer for 15-20 minutes.
- Strain and return to pan, discarding solids. Add the cranberry sauce and cranberries, stir over low heat to dissolve the sauce and simmer for 10 minutes. Pour into a serving dish and cool.
- Serve with the turkey roulade.
Christmas Fruit Cake
- 600g sultanas
- 400g raisins
- 200g currants
- 100g glace cherries, quartered
- 100g glace orange slices, finely chopped
- 80g glace ginger, finely chopped
- 290ml brandy
- 1 1/2 cups plain flour
- 1/2 cup self-raising flour
- 2 teaspoons mixed spice
- 1 teaspoon ground ginger
- 250g butter, softened
- 1 cup dark brown sugar
- 4 eggs, at room temperature
- 2 tablespoons orange marmalade
- Pure icing sugar, to serve
- Place dried fruit, glace fruit and 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
Method - continued:
- Lightly grease a 9cm deep, 20cm (base) square cake pan. Line base and sides with brown paper and baking paper (see note).
- Preheat oven to 150°C. Sift flours and spices into a bowl.
- Using electric beaters, cream butter and sugar in a large bowl until pale and creamy.
- Add eggs, 1 at a time, beating well after each addition.
- Add marmalade and 1 tablespoon flour mixture and beat until well combined.
- Using a large metal spoon, fold remaining flour mixture into butter mixture.
- Add fruit mixture to butter mixture and stir until combined. Press into pan. Smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles.
- Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean.
- Drizzle remaining 2 tablespoons brandy over cake while still hot. Wrap cake pan in a clean tea towel and allow to cool completely. Remove cake from pan and dust with icing sugar. Serve.