• CWM

Three Christmas Festive Recipes.

Updated: Dec 10, 2020

Christmas is the perfect time to be merry and enjoy a delicious holiday feast! However, preparing a festive Christmas season dinner can be complicated when you still have other tasks to do like decorating your Christmas tree, buying and wrapping presents.

Worry no more, we've got you covered! With these easy and tasty Christmas dinner ideas, you'll have plenty of time to plan the best Christmas for your entire family.

Barbeque Stuffed Pork Loin

You’ll Need:

  • 50g butter

  • 3 rashers

  • bacon, rind removed, finely chopped

  • 1/2 small brown onion, finely chopped

  • 1/2 (70g) cup chopped unsalted pistachios nuts

  • 1 large granny smith apple, peeled, finely chopped

  • 1 1/4 cups fresh breadcrumbs

  • 1/4 cup chopped fresh flat-leaf parsley leaves

  • 2 tablespoons finely chopped fresh rosemary leaves

  • 5kg boned & rolled pork loin

  • 1 tablespoon olive oil

  • 2 teaspoons sea salt

  • Apple sauce, to serve


  1. Melt butter in a frying pan over medium-high heat. Add bacon and onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add pistachios. Cook, stirring, for 5 to 7 minutes or until pistachios are golden. Remove from heat. Stir in apple, breadcrumbs, parsley and rosemary. Preheat barbecue on high with hood closed.

  2. Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through the thickest part of the meat without cutting through to skin. Open pork out to form 1 large piece. Press stuffing, in a wide row, on cut side of loin. Roll up pork to enclose stuffing. Tie with kitchen string at 3cm intervals to secure. Rub with oil. Sprinkle with salt. Place in a large, disposable foil baking dish.

  3. Cook pork, with hood down, using indirect heat (see note), for 20 minutes. Reduce barbecue temperature to medium. Cook for 1 hour 30 minutes using indirect heat or until juices run clear when a skewer is inserted into centre. Remove pork. Cover with foil. Stand for 10 minutes. Slice and serve with apple sauce.

Glazed Roasted Beef

You'll need:

  • 1.5kg large beef roast

  • 1 tsp ground cumin

  • 1 tsp ground nutmeg

  • 1 large red onion, cut into wedges

  • 1 lemon, cut into wedges

  • 750ml pomegranate juice

  • 6 tbsp caster sugar

  • 1½ tsp cornflour, mixed with 3 tbsp water

  • 2-3 tbsp pomegranate seeds, to garnish

  • mint sprigs, to garnish (optional)


  1. Take the joint out of the fridge 30 mins before cooking. Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the cumin, nutmeg and seasoning, then rub into the beef.

  2. Put the onion and lemon wedges in the bottom of a roasting tin, place the beef on top and roast for 1hr 15 mins for medium beef.

  3. Meanwhile, place the pomegranate juice in a saucepan with the sugar. Simmer for 20-25 mins, stirring occasionally, until the sugar has dissolved and the mixture has reduced by half. Stir through the cornflour and water mix and bring the mixture to a vigorous boil, stirring continuously, for 3-5 mins until thickened and glossy.

  4. After the beef has been cooking for 40 mins, brush generously with the pomegranate glaze. Repeat 15 mins before the end of cooking time. Remove the beef from the oven and leave to rest for 20 mins before serving. Place on a serving platter and brush with some of the remaining glaze. Decorate with pomegranate seeds and mint sprigs, if using. Serve with the remaining glaze to drizzle over the beef.

Mustard Glazed Ham On The Bone

You'll need:


  1. Preheat oven to 200˚C (180°C fan forced).

  2. Prepare the ham by carefully cutting and peeling the skin off the top of the ham (do not remove the fat underneath). Score the top of the ham cutting approximately 1cm into the fat.

  3. Mix together the mustard powder, maple syrup and black pepper to form a paste and brush half of the mixture onto the top of the ham. Cover ham with foil and bake for 30 minutes.

  4. Baste the ham with mustard paste every 30 minutes for remaining hour and half of cooking time. Remove the foil cover for the final 30 minutes of cooking, and let the ham rest for 15 minutes before slicing.

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