Posted in About Me

Lets Talk Christmas – The Preston Recipes – Meats

Our family have used these recipes over the last few years, and they have now firmly cemented themselves amongst our Christmas traditions.  Hope you enjoy them.  I really think the little extra effort is well worth it – just for the sake of the tastebuds!

Santa and Turkey

The Meats

The Turkey

4 kg whole Turkey

2 cups chicken Stock (may need extra)

60 gm butter melted

Peach, Pistachio and Orange Stuffing (for the Turkey)

80 gm butter

1 large red onion finely chopped

4 1/2 cups fresh breadcrumbs (I make my own from Helga’s wholemeal bread)

1/3 cup chopped dried pistachios

1/2 cup finely chopped dried peaches

3 teaspoons finely grated orange rind

2 tablespoons finely chopped fresh flat-leaf parsley leaves (straight from my garden!)

1 egg


Melt butter in a frying pan over medium heat.  Add onion.  Cook stirring for 10 minutes or until softened. (Sweat it, try not to brown it to much) Transfer to a heat proof bowl.  Stand for 5 minutes to cool.  Add breadcrumbs, peaches, pistachios, rind, parsley and egg.  Season with a little salt and pepper.  The recipe says to stir until combined, but I like to do this step with my hands.

Rinse turkey cavity under cold water.  Pat dry with paper towel.  Loosely fill neck cavity with stuffing and secure neck cavity with toothpicks.  Fill large cavity with remaining stuffing and secure skin over cavity with toothpicks.  Tie legs together with kitchen string and tuck wings under turkey.

Preheat oven to 180 degrees/160 degrees if fan forced.  Place turkey on a greased wire rack in a large roasting pan.  Pour stock into pan and brush turkey with melted butter.  Season with salt and pepper (I don’t salt the bird – just by choice).  Cover pan tightly with lightly greased foil and roast turkey for 1 hour.  Remove foil.  Roast for a further 1 hour and 40 minutes, basting turkey frequently with pan juices, or until turkey is golden and juices run clear when thigh is pierced with a skewer.

Add more stock to pan if stock dries up

Cover with foil and stand for 15 minutes, transfer to turkey platter

Invitation to Christmas Lunch

The Lamb

Honey-glazed Lamb with Mint and Macadamia Crumble

1.8 kg leg of lamb

1/3 cup honey

1/4 teaspoon dried mint leave

1/2 cup macadamia nuts roughly chopped

2 teaspoons extra virgin olive oil

2 middle bacon rashers trimmed, and finely chopped

2 tablespoons plain flour

2 cups chicken stock

2 tablespoons chopped fresh mint (for garnish – straight from my herb garden)


Preheat oven (we cook the lamb on the bbq) to 180 degrees/160 degrees if fan forced.  Lightly grease a large roasting pan.  Place lamb in pan, then place honey and dried mint in a small bowl.  stir well to combine.  Brush 1/2 the honey mixture all over the lamb.  Season with salt and pepper.

Roast lamb, basting with the remaining honey mixture every 20 minutes for 1 hour 30 minutes for a medium lamb leg, or until cooked to your liking.  Transfer lamb to a plate.  Cover loosely with foil and stand for 15 minutes.

Meanwhile heat a frying pan over medium heat and add macadamias.  Cook, stirring occasionally for 4-5 minutes or until toasted, and transfer to a bowl.  Add oil to pan and increase heat to medium-high and cook bacon stirring occasionally, for 3-4 minutes or until golden and crisp.  Add macadamias to bowl and season with salt and pepper (I don’t add additional salt and pepper at this stage).

Skim fat from roasting pan, leaving 1/4 cup of the juices.  Place pan over high heat, add flour and cook stirring for 3 minutes or until bubbling.  Slowly add stock, stirring until smooth (I remove the pan from the heat for this step, when combined I return to the heat).  Simmer, stirring occasionally for 3-4 minutes or until slightly thickened.

Toss fresh mint through the macadamia mixture and sprinkle over lamb.  Serve lamb sliced and drizzled with gravy  (YUMMMM!)


The Ham (Terry Preston’s own recipe)

Cooked leg of ham

2 heaped tablespoons of brown sugar

12 whole cloves

1 cup apricot jam

4 tablespoons Cointreau


We have never cooked a ham in the oven – why not try firing up the bbq?  Remove the skin from the ham – there will be some fat left on the ham.  Score the surface into diamonds.  Rub the ham with the brown sugar and stud with the cloves to decorate.  Place Ham in large baking tray (bought foil trays are easy and disposable!)  and place on bbq (or in oven). 

Whilst the ham starts to cook add the jam and the Cointreau to a small saucepan over low heat and stir to combine.  Take glaze out to bbq (don’t forget a small fly net to put over the top of the saucepan).  Glaze ham with apricot mixture and then repeat glazing every 1/2 hour until ham is cooked.

Six White Boomers
Six White Boomers


Roast Turkey with Peach, Pistachio and Orange Stuffing:  Super Food Ideas Easiest-Ever Christmas Cookbook, page 25

Honey-glazed Lamb With Mint and Macadamia Crumble:  Super Food Ideas Easiest-Ever Christmas Cookbook, page 29

Christmas Lunch:

Invitation to Christmas Lunch:

Santa and Turkey:


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