The Barbecue definitely gets a good run over Christmas and New Year and if you're lucky enough to be close to a good fish monger then then definitely try this fresh Barbecue Snapper recipe out. It will add a fresh dish to your family New Years day get together.
You will need 4 lots of 80cm pieces of foil and 4 lots of 60cm pieces of baking paper. Cook for 20 to 30 minutes, turning halfway, or until cooked through.
4 (400g each) whole baby snapper, cleaned (see note)
1 lemon, thinly sliced
8 fresh flat-leaf parsley sprigs
100g butter, chopped
Steamed baby potatoes, chopped parsley and lemon wedges, to serve
Preheat a barbecue on medium-high heat with hood closed. Rinse the fish inside and out under cold running water. Pat dry with paper towel. Make 3 shallow cuts, 1cm deep, in the thickest part of each side of the fish.
Place 1 piece baking paper in the centre of 1 piece of foil. Repeat with remaining baking paper and foil. Place 1 fish in centre the of each.
Divide the lemon and parsley between the fish cavities. Divide one-eighth of the butter between the cavities. Top with remaining butter. Season with salt and pepper. Bring 2 sides of foil up towards the centre the fold foil edges to create a seal. Roll up the remaining ends of foil to enclose fish.
Barbecue the fish, with the hood closed, for 8 to 10 minutes or until cooked through. Serve with potatoes, parsley and lemon wedges.
Everyone loves a roast turkey for Christmas but we're all put off by complicated recipes with more ingredients than you could poke a stick at.
This easy recipe uses only 5 ingredients which will get you roasting that Christmas turkey in no time.
1 hour, 55 minutes
1 hour, 55 minutes
Make sure you begin defrosting the turkey in the fridge the day before.
2kg frozen rolled turkey breast
1 orange, juiced
40ml (2 tablespoons) olive oil
Rosemary sprigs and gravy, to serve
1.5 kg baby desiree potatoes
Preheat oven to 180°C.
Defrost turkey in the fridge overnight. Place in a large roasting pan with the foil on and roast for one hour 15 minutes. Remove the foil.
Combine orange juice and oil together and use to baste the turkey breast. Return to the oven.
Place potatoes on a tray. Season. Drizzle with olive oil. Toss. Roast with the turkey for a further 40 minutes.
Slice the turkey, garnish with rosemary and serve with potatoes and gravy.
This is a modern take on the traditional Italian lasagne using meatballs.
you can shape the meatballs to suit your liking and grate extra parmesan and mozzarella to server.
500g pork and veal mince
35g (1/2 cup) fresh breadcrumbs
1 egg, lightly whisked
2 tbsp chopped fresh basil
1 tbsp extra virgin olive oil
2 x 400g bottle Napoletana sauce
10 dried lasagne sheets
200g thinly sliced smoked ham
250g (2 1/2 cups) coarsely grated mozzarella
375ml (1 1/2 cups) water
25g (1/3 cup) finely grated parmesan
Fresh basil leaves, extra, to serve
Line a baking tray with baking paper. Place the mince, breadcrumbs, egg and chopped basil in a large bowl. Season well. Use clean wet hands to mix until well combined. Shape heaped tablespoonfuls of the mince mixture into balls. Transfer to prepared tray. Cover and place in the fridge for 30 minutes, if time permits.
Heat the oil in a large non-stick frying pan over medium-high heat. Cook the meatballs, in batches, for 5 minutes or until browned, then transfer to a plate.
Preheat the oven to 180°C/160°C fan forced. Lightly grease a 19 x 26 cm baking dish. Lightly spread one-third of the Napoletana sauce over the base. Cover with a layer of lasagne sheets, breaking the sheets to fit, if necessary. Spread with one-third of the ham, half the meatballs and one-third of the mozzarella. Repeat with half of the remaining Napoletana sauce, another layer of lasagne sheets, half of the remaining ham, the remaining meatballs and half of the remaining mozzarella. Finish with the remaining sauce, lasagne sheets, ham and mozzarella.
Pour over the water and sprinkle with the parmesan. Cover with baking paper and foil. Bake for 40 minutes. Remove foil and paper. Bake for 10-15 minutes or until golden. Set aside for 10 minutes before serving. Sprinkle with basil leaves.