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How to make a traditional Christmas lunch

Traditional Christmas Lunch

T r a d i t i o n a l  C h r i s t m a s  l u n c h

Traditional doesn't have to mean boring - take a look at our beautiful festive menu as a case in point. The ham, the turkey and all the trimmings are there - all with a gorgeous twist, sure to impress even the most traditional of guests.

The best part? You can find each and every ingredient in store at David Jones.


R h u b a r b  a n d  c h e r r y  g l a z e d

e a s y  c a r v e  l e g  o f  h a m

INGREDIENTS

  • 3 x 400g bunch rhubarb, chopped
  •  Zest and juice of 2 oranges
  • 180ml (¾ cup) Maggie Beer Vino Cotto
  • 55g (¼ cup) brown sugar
  • 175g (½ cup) maple syrup
  • 1tsp whole cloves
  • 200g fresh cherries
  • 2 whole star anise
  • 2 cinnamon sticks
  • 250ml (1 cup) white wine
  • 1 x 6 kg David Jones Easy Carve Leg Ham, skin removed and scored

METHOD

  1. Preheat oven to 180°C.
  2. Place rhubarb, orange zest and juice, vino cotto, sugar, maple syrup, cloves and 1 cup of water in a large saucepan over high heat.
  3. Bring to the boil and stir until sugar dissolves.
  4. Reduce heat and simmer for 10-15 minutes or until glaze begins to thicken.
  5. Strain through a sieve and discard the solids. Return glaze to a clean saucepan. Add cherries, star anise and cinnamon. Continue to cook for 8-10 minutes or until cherries start to soften and glaze is glossy and thick.
  6. Put wine and ham in a large roasting pan, wrap the shank end in foil and spoon over the glaze.
  7. Cook for 50-60 minutes, basting occasionally, or until ham is golden, sticky and warmed through.
  8. Add extra water to the pan if glaze begins to burn.
  9. Remove foil from ham shank and wrap with muslin.
  10. Allow to cool. Slice thinly to serve.

Serves 8-10 as part of a banquet.

Rhubarb and Cherry Glazed Easy Carve Leg of Ham, Fig and Watercress Salad with Green Beans, Layered Crispy Potato Bake with Sage and Pink Peppercorns.

ABOVE: Rhubarb and Cherry Glazed Easy Carve Leg of Ham, Fig and Watercress Salad with Green Beans, Layered Crispy Potato Bake with Sage and Pink Peppercorns.


F i g  a n d  w a t e r  c r e s s  s a l a d  w i t h

g r e e n  b e a n s  a n d  s m o k e d  a l m o n d s


INGREDIENTS

For salad:

  • 8 figs, halved
  • 200g water cress, washed and picked 
  • 200g green and yellow beans, blanched 
  • 80g (½ cup) David Jones Dry Roasted Smoked Almonds, roughly chopped

For dressing:

  • 2 eschallots, peeled and finely diced
  • 2 tbsp Forum Red Wine Vinegar
  • 80ml (⅓ cup) David Jones Extra Virgin Olive Oil
  • 1 tbsp each of finely chopped tarragon , chervil , parsley and chives

METHOD

  1. To make dressing, put eschallots, vinegar, olive oil and herbs into a bowl. Whisk to combine.
  2. Arrange figs, watercress and beans on a platter. Drizzle with dressing and sprinkle with almonds to serve.

Serves 8-10 as part of a banquet.


L a y e r e d  c r i s p y  p o t a t o b a k e

w i t h  s a g e  a n d  p i n k  p e p p e r c o r n s


INGREDIENTS

  • 4 kg sebago potatoes , peeled
  • 180 ml (¾ cup) David Jones Extra Virgin Olive Oil
  • 1 tbsp sea salt flakes
  • 2 tsp David Jones Pink Peppercorns, crushed  
  • ½ cup sage leaves

METHOD

  1. Preheat oven to 200°C.
  2. Thinly slice potatoes with a mandolin. Place in a large bowl with olive oil, salt and peppercorns. Toss to combine.
  3. Lightly oil a baking dish large enough to hold the potatoes. Stack in even rows, randomly placing sage leaves between potato layers.
  4. Roast for 1 hour 20 minutes or until golden and crisp.

Serves 8-10 as part of a banquet.

ABOVE: Crab Remoulade Brioche Sliders, Tarragon and Chervil Spiced Turkey Roll.

ABOVE: Crab Remoulade Brioche Sliders, Tarragon and Chervil Spiced Turkey Roll.


C r a b  r e m o u l a d e  b r i o c h e  s l i d e r s


INGREDIENTS

  • 12 mini brioche sliders
  • 227g Seavory Blue Swimmer Crab Meat, drained
  • 120g Yea Brand French Style Creme Fraiche
  • 1 tbsp Colman’s Horseradish
  • 1 tbsp finely grated lemon zest
  • Sea salt and freshly cracked black pepper
  • Malossol trout caviar and fresh chervil to serve

METHOD

  1. Warm brioche rolls in the oven and slice down the middle.
  2. Mix crab, crème fraîche, horse radish and lemon zest.
  3. Season mixture with salt and pepper and spoon into warm rolls.
  4. Top with trout caviar and chervil to serve.

Makes 12.


T a r r a g o n  a n d  c h e r v i l

s p i c e d  t u r k e y  r o l l


INGREDIENTS

  • 200g unsalted butter, chopped, at room temperature
  • 9 garlic cloves, finely chopped
  • 1 ½ tsp David Jones Ground Coriander  
  • 1 ½ tsp David Jones Ground Cumin
  • ¼ cup finely chopped tarragon
  • ¼ cup finely chopped chervil
  • ¼ cup finely chopped chives
  • 200g fresh ricotta
  • Zest and juice of 1 lemon
  • Sea salt and freshly ground black pepper
  • 1 x 3 kg deboned rolled turkey from the David Jones Butcher
  • 125ml (½ cup) white wine
  • Olive oil for brushing

METHOD

  1. Preheat oven to 200°C.
  2. Put butter, garlic, coriander, cumin, tarragon, chervil, chives, ricotta, lemon zest and juice in a bowl. Season with sea salt and pepper. Mix to combine.
  3. Unroll turkey and place skin side down on a clean work surface.
  4. Spread butter mixture evenly over whole turkey. Roll neatly to enclose. Tie with kitchen string at intervals to retain shape while cooking. Brush with oil and season with salt and pepper.
  5. Pour wine and 1 cup of water into the base of a large roasting tin. Add turkey and cook for 1 hour-1 hour 20 minutes, basting occasionally, until turkey is golden and cooked through. Juices should run clear when the thickest part of turkey is pierced with a skewer.
  6. Rest in a warm place until ready to serve.
  7. Slice turkey.
  8. Drizzle with hot pan juices to serve.

Serves 8-10 as part of a banquet.


Want more ideas for your Christmas lunch? Perhaps a relaxed seafood banquet? Or maybe a Christmas turkey feast that’s quick and easy? Keep reading for more of our delicious festive menus…


R e l a x e d  s e a f o o d  l u n c h


C h r i s t m a s  t u r k e y 

w i t h  b a c o n  l a t t i c e