Prepare your entire Christmas feast on the barbecue! Find finger food, mains, sides and even desserts.
Here are two great Christmas BBQ recipes:
Barbecued Christmas Turkey with Lemon, Parsley and Garlic Butter
Try cooking your Christmas turkey on a barbecue and free up your oven for all the accompaniments!
- Prepare the barbecue for roasting (in-direct method) at approx. 180°C.
- Put the butter in a large bowl and season with salt and pepper. Add the olive oil, lemon zest and juice, crushed garlic and chopped parsley and mix well.
- Gently loosen the skin on the breast from both ends of the bird (be careful not to tear the skin). Feel your way down towards the legs from the lower side of the breast, working your way under the skin of the legs to loosen the gap.
- Stuff half the butter mix under the skin and gently massage the butter around the breasts and down over the legs so that the meat is evenly covered. Finally, insert the bay leaves under the breast skin.
- Put the vegetables and sliced lemon in a roasting tin with the parsley and thyme. Place the bird on top, breast side up. Spread the rest of the butter all over the outside of the skin. Season well and drizzle with a little olive oil.
- Roast the turkey on the barbecue for 10–15 minutes. Then baste and lay the bacon over the breast. Baste again and put back on the barbecue with the lid closed. Cook for about 2 3/4 hours (or 30 mins per kg) basting occasionally.
- Check that the juices are running clear or check the internal temperature is over 75°C using a meat thermometer before removing from the barbecue.
- Leave to rest for at least 45 minutes. Remove the bay leaves from under the skin before carving. Use the veg and pan juices to make your gravy.
Pesto barbecued lamb with warm potato salad
You’ll need unwaxed kitchen string.
- 750g easy carve lamb forequarter roast (shoulder)
- 2 tablespoons basil pesto
- 70g piece chargrilled red capsicum, halved (see note 1)
- 1/3 cup extra virgin olive oil
- 600g chat potatoes, halved
- 1/3 cup frozen peas
- 1/3 bunch watercress, cut into small sprigs
- 1/4 cup fresh mint leaves
- 60g Danish feta, crumbled
- 2 tablespoons white balsamic vinegar
Preheat barbecue on high with hood closed. Remove string from lamb. Unroll. Place on a board, fat-side down. Slice horizontally through thickest part of the lamb, without cutting all the way through. Open lamb out to form 1 large piece. Spread pesto over cut-side of lamb. Arrange capsicum over pesto in a single layer. Roll up to enclose. Secure with kitchen string at 2cm intervals. Drizzle with 1 tablespoon oil. Season with salt and pepper. Place lamb in a large disposable foil baking tray. Arrange potatoes around lamb. Drizzle with 1 tablespoon oil. Season with salt and pepper.
Reduce temperature to medium. Cook lamb, with hood closed, using indirect heat (see note 2), for 40 minutes, for medium or until cooked to your liking. Remove from barbecue. Transfer potatoes to a large bowl. Cover lamb. Set aside for 5 minutes to rest.
Cook peas in a saucepan of boiling water for 1 to 2 minutes or until tender. Drain. Refresh in a bowl of chilled water. Drain.
Add peas, watercress, mint and feta to potatoes. Drizzle with balsamic and remaining oil. Season with salt and pepper. Toss gently to combine. Slice lamb and serve with potato salad.