Jingle bells jingle bells jingle all the way.... Its time to discuss the main event on the Christmas Day Menu.
Growing up our main meal traditionally was chicken and ham on my Mum's side of the family and the addition of turkey or pork on my Dad's side of the family.
I love the fact that as the years have gone on people are constantly rewriting the book as to what is the perfect Christmas main meal. Whether it be a grilled or cold seafood platter, an Asian fusion meal or a feast of smoked cooked meats, one thing is for sure Aussie's are getting creative and ambitious on Christmas Day!
Again, for me living in the tropics, my perfect main meal would be a combination of cold ham and seafood, however, these two creations I have for you just may change my mind particularly my favourite the beef dish!
Spiced Beef Roast Tenderloin
here is honestly nothing better than a beef tenderloin that has been roasted to medium rare. I have a great butcher that prepares the sirloin in removing the sinew and ties it with kitchen twine. Most butchers will do this for you so just ask and you will receive!
The star of this dish is the dry spice rub I created to give it extra flavour and the creamy red wine sauce (yes creamy it sounds odd but it is divine). The songs that sing in your mouth with every bite is worth every minute you spend making this dish.
1 2 kg beef tenderloin trimmed
2 tsp salt
2 tsp pepper
1 tsp dried thyme
2 tsp garlic powder
2 tsp onion powder
`/2 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
Rest beef at room temperature for 30-45min before roasting.
Preheat oven to 220 degrees and ensure your oven rack is in the middle of the oven.
Mix all spices together in a small bowl and lightly coat the tenderloin in the olive oil.
Gently rub the spice mix over all sides of the tenderloin.
Heat a pan over a high heat and sear the tenderloin on all 4 sides for 3 minutes each side.
Transfer to either a roasting pan or leave in the pan and roast for 20-25 min for medium rare (thermometer temperature should be 120-125).
Transfer to a carving board and let rest for 15 minutes (reserve the juices for the sauce).
After 15 minutes slice the beef into thick slices and arrange on a plate.
1 shallot finely chopped
1 cup dry red wine
2 cloves garlic crushed
1 1/2 cup liquid beef stock
1/2 cup of cream
salt and pepper to season
Cooking juices from the pan
Heat juices in pan over a medium heat and add shallot and garlic and saute for 3 min ensuring you scrap off any beef pieces from pan.
Add sprig of thyme and season with salt and pepper. Pour in red wine and cook until its reduced by half.
Add beef stock and bring to the boil and continuously whisking until it begins to thicken.
Reduce heat to low and add the cream and whisk until the sauce has reduced and thickened.
Serve along side the meat.
Whole Roast Vodka Chicken
I had never used alcohol with chicken other than white or red wine. I then discovered how using spirits could enhance the flavour of chicken and I have not looked back since.
There are many vodka chicken recipes around and it usually involves chicken breasts and pasta. While those recipes are fantastic, pasta is not a dish we often see at Christmas so I decided to take the concept and pimp up the traditional Christmas chicken roast!
1 whole chicken
5 cloves garlic crushed
1 tsp chili flakes
1 cup vodka
1 tsp dried oregano
1 tsp dried basil
2 tsp onion flakes
1 tsp dried thyme
Salt and pepper to season
1 tbs olive oil
1 lemon cut in half
Preheat oven to 220 degrees and wash and pat dry whole chicken.
In a small bowl add olive oil, garlic, chili flakes, oregano, basil and onion powder in a bowl and rub over the chicken and add cut lemon to the chicken cavity.
Place the chicken in a roasting tray and pour over the vodka.
Roast for 10 minutes at 220 degrees and then reduce the heat to 180 degrees and roast for a further 75 min.
Remove the chicken from the oven and remove the lemon from the cavity and cover loosely with foil on a carving board and reserve the juices for the sauce.
1 cup thickened cream
1/2 cup liquid chicken stock
Reserved juices from the roasting pan
Salt and Pepper to season
2 cloves garlic crushed
In saucepan add drizzle of oil and saute the garlic until soft and aromatic.
Pour in the juices from the pan and the liquid chicken stock and bring the boil while whisking continuously.
When the liquid has reduced by half add the cream and reduce to a low heat until the sauce has thickened.
Serve with the chicken.