Holiday faves: Our festive season must haves

The holiday season upon us and we know how important it is to have yummy treats to make you feel at home throughout the festive period. We’ve asked our Homebuyers Centre team to share their festive must haves, to inspire you to get cooking in your #homesweethomebuyers home!

Matt’s traditional roast turkey recipe:

Inspired by Gourmet Traveller

Ingredients:

1.4kg turkey

2 onions, cut into wedges

100g butter, softened

500 ml dry white wine (2 cups)

300 ml chicken stock

To serve: roast pumpkin and boiled peas

Method:

1. For brine, combine ingredients and 8 litres of water in a large stockpot, bring to the boil and simmer for 10 minutes over medium heat, then strain, discarding solids, and cool.
2. Submerge turkey in brine, use a large heavy plate to weight down and refrigerate for at least 24 hours. Five hours before cooking, remove turkey from brine, rinse under cold running water and pat dry with absorbent paper.
3. For sage and lemon stuffing, combine ingredients, season to taste with sea salt and freshly ground black pepper, then, using your hands, mix to combine. Spoon stuffing into turkey cavity, truss legs with kitchen twine and tuck wing tips under backbone.
4. Preheat oven to 180C. Scatter onion wedges over base of roasting pan, place turkey on top, rub with butter and season to taste. Add wine to pan, cover breasts with foil and roast, basting frequently (including breasts), for 1 hour. Add water to pan, if necessary, to prevent scorching. Remove foil and cook until golden brown and just cooked through (45 minutes for cooked breast and just cooked thigh to 1 hour for well-done breast and thigh).
5. Remove turkey and onion from pan, cover loosely with foil to keep warm and rest for 10 minutes. Meanwhile, place pan over medium heat, add verjuice and stir to deglaze pan, then add stock and simmer for 10-15 minutes over medium heat or until sauce has reduced and is rich, season to taste and strain into a serving jug. Carve turkey and serve with onion, pan juices, roast pumpkin and peas.

Tiff’s Christmas green salad:

Inspired by VJ Cooks

Ingredients:

500g Baby Spinach

500g Rocket

220g Bocconcini or Crumbly Feta

500g Cherry Tomatoes

150g Walnuts

2 Large Nectarines

100g Pomegranate seed (or sultanas for sweetness?)

Balsamic Glaze for decoration

Method:

1. Arrange spinach and rocket in a large salad bowl. Layer chopped tomatoes and your cheese of choice, alternating layers of leafy greens, tomatoes and cheese.
2. Toast your walnuts how every you would like – air fryer, cooktop or oven. Just make sure to set them aside and let them cool before you top them to your salad.
3. Slice your nectarines and place them into a large griddle pan. Grill for 5 minutes on medium or until they start to develop a syrup. You don’t want these to go too soft!
4. Dress your salad with your pomegranate seeds (or sultanas), grilled nectarines and balsamic dressing to taste

Em’s family trifle

A secret family recipe ?

Ingredients:

1x Packet of raspberry Aeroplane Jelly

4 – 6 x Swiss Rolls

1/3 cup Orange juice or Sweet Sherry

1/4 cup of Cointreau (optional)

500g Strawberries or Raspberries

500ml Pauls Vanilla Custard

250ml Thickened Cream (whipped)

1x Flake

Method:

1. Slice and soak Swiss Rolls in Sherry/Orange juice. Chop berries of your choice. Set aside
2. Prepare jelly as per packet directions and allow to cool
3. Place half of your Swiss Rolls around the bottom of your serving dish, cover with jelly and add half of your berries. Place in fridge, allow jelly to completely set.
4. Once set, place remaining Swiss Rolls around serving dish. Cover with custard and Cointreau, place back into the fridge.
5. Once the custard is firm. Get your arms ready to whip your cream. Once light and fluffy, top your trifle with the whipped cream.
6. Decorate with your remaining berries and crushed flake

We hope you enjoy cooking some of our Homebuyers Centre team’s Christmas must haves. We’re wishing you a very safe and happy holiday season. Here’s to 2023!