Australian icon Donna Hay shares her Christmas menu. Here are her five fuss-free recipes that are sure to impress.
Place the orange juice, sugar, pomegranate molasses, juniper berries and mustard in a large saucepan over high heat and stir to combine. Bring to the boil, reduce the heat to medium and simmer, stirring occasionally, for 10 minutes or until reduced and syrupy.
Preheat oven to 200°C (400°F). Use a sharp knife to score the skin around the sides and hock of the ham, before using your fingers to gently remove the rind. Trim any excess fat. Wrap the ham hock in non-stick baking paper then aluminium foil. Place the ham, top-side (or fat-side) down, in a large deep-sided roasting pan.
Pour the glaze over the ham and roast for 20 minutes. Turn and roast, basting every 10 minutes with the glaze, for a further 20 minutes or until the ham is golden and sticky.
Serve the ham with any remaining glaze.
Beetroot and Maple-Glazed Salmon with Horseradish Cream
"I like to pass around this impressive starter before Christmas lunch, usually while presents are being opened. It’s great for parties, too. Needless to say, the salmon pairs perfectly with a glass of champagne and, between you and me, it’s simpler to master than it looks."
1 x 1.2kg side sashimi-grade salmon, skin on
4 large beetroot (1kg), trimmed and coarsely grated 2 tablespoons light brown sugar
2 tbsp fennel seeds
1/2 cup (100g) rock salt
1 bunch dill (about 6 sprigs), chopped
1/2 cup (125ml) maple syrup
baby rocket (arugula) leaves, to serve
sourdough baguette, sliced to serve
Horseradish Cream Ingredients
1 cup (240g) crème fraîche
1 1/2 tbsp grated horseradish
sea salt and cracked black pepper
Place the salmon, skin-side down, to fit snugly in a deep-sided non-reactive baking dish. Place the beetroot, brown sugar, fennel seeds, rock salt and dill in a large bowl and mix to combine. Pour the mixture over the salmon, ensuring the salmon is completely covered. Cover with plastic wrap and refrigerate for 2 hours. Turn the salmon over and re-cover with the beetroot mixture and plastic wrap. Refrigerate for a further 2 hours.
Preheat oven to 240°C (475°F). Line a large baking tray with non-stick baking paper. Remove the salmon from the dish, wipe off any excess beetroot mixture and place, skin-side down, on the tray. Place the maple syrup in a small saucepan over medium-high heat. Cook, stirring, for 5 minutes or until reduced and syrupy. Brush the salmon with the maple glaze and place in the oven. Roast, brushing every 8 minutes with the glaze, for 20–25 minutes or until dark golden.
To make the horseradish cream, place the crème fraîche, horseradish, salt and pepper in a small bowl and mix to combine.
Place the salmon, pickled onion, horseradish cream and rocket on a platter and serve with the sourdough slices.
Serves 8–12 as a starter.
Bring a large saucepan of water to the boil. Add the reserved basil stems and the salt. Simmer for 3 minutes before removing and discarding the stems. Fill a large bowl with iced water. In batches, add the tomatoes to the boiling water, blanch for 10–20 seconds and immediately transfer to the iced water to refresh. Allow to cool, drain and peel the tomatoes and set aside.
Add 1 cup of the basil leaves to the boiling water, blanch for 10 seconds and transfer to the iced water to refresh. Drain well, squeezing out as much water as possible, and roughly chop. Place in a blender and add the extra virgin olive oil and a pinch of salt. Blend until the oil is vibrant green in colour. Place a strainer lined with muslin over a bowl. Strain the oil, discarding any solids, and set aside.
Place extra oil in a small non-stick frying pan over high heat and add the remaining basil leaves. Cook for 1 minute or until crispy. Drain on absorbent kitchen paper and set aside.
Place the tomatoes and burrata on a serving plate. Drizzle with the basil oil, sprinkle with salt and serve with crispy basil leaves.
Serves 4–6 as a side.
"This cordial is a versatile base, mix with soda or tonic water to make a refreshing drink, or add it to your favourite vodka or gin and finish with strips of fresh rhubarb, mint and lime wedges. Add a splash to prosecco or champagne for a festive cocktail."
1 cup (220g) caster (superfine) sugar
1 1/2 cups (375ml) water
1/2 tbsp lemon juice
To make the raspberry cordial, place the raspberries, sugar, water and lemon juice in a medium saucepan over medium-low heat and simmer, stirring occasionally, for 8–10 minutes. Allow to cool slightly. Using a stick blender, blend until smooth. Strain the mixture into a 1½ cup capacity (375ml) bottle or jug, discarding any solids, and refrigerate until chilled.