Christmas Lunch Recipes

• 1 12-pound whole Turkey
• 3/4 cup Olive Oil
• 2 tablespoons chopped fresh Rosemary
• 3 tablespoons minced fresh Garlic
• 1 teaspoon freshly ground Black Pepper
• 1 tablespoon chopped fresh Basil
• 1 tablespoon Italian Seasoning
• 1 teaspoon Kosher Salt
• Rosemary Sprigs for garnish as per need

• Preheat oven to 325°F.
• Mix olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt in a small bowl.
• Wash the turkey from inside and outside and pat dry. Cut away any large fat deposits. Loosen skin from the breast to the end of the drumstick by slowly working your finger tips between the breast and skin. Be careful not to tear the skin off.
• Spread the earlier prepared mixture under the skin from the breast to the leg. Also rub the mixture on the outside of the breast. Use toothpicks to seal skin over exposed breast meat.
• Put the turkey on a rack in a shallow roasting pan. Pour about 1/4 inch of water to the bottom of the pan to prevent the drippings of the turkey from burning.
• Roast in the preheated oven for 3 to 4 hours.
• Allow the turkey to cool for 15 to 20 minutes before carving. To serve, garnish with additional rosemary sprigs.

• 1 5 pound cooked, skinned and trimmed of fat Ham
• 1 1/2 cup canned Beef Broth
• 1 sliced medium Onion
• 1 tablespoon Butter
• 1 sliced large Carrot
• 1 tablespoon Vegetable Oil
• 3 tablespoons fresh sprigs Parsley
• 1 leaf Bay
• 1/4 tsp dried Thyme
• 4 oz Madeira Wine
• 1/3 cup powdered Sugar

• Preheat oven to 350° F.
• Stir fry the onion and carrot in butter and oil for 10 minutes in a roasting pan until very lightly browned. Add parsley, bay leaf and thyme to the pan. Now, place ham over vegetables, fat side up; add beef broth and wine and bring to boil and then simmer on top of stove. Cover and place pan in the middle of preheated oven. Adjust heat so that liquid barely simmers for about 1 1/2 hours. Baste at regular intervals with juices in pan.
• Remove from oven and sprinkle powdered sugar over the top of the ham and return to oven for broiling. Watch closely until evenly browned. Cool and refrigerate.
• To serve, remove from refrigerator and cut thin slices and arrange attractively on platter. Serve at room temperature.

• 4 cups fresh Cauliflower
• 4 cups fresh Broccoli Florets
• 2 cups halved Cherry Tomatoes
• 1 chopped medium Red Onion
• 1 cup Mayonnaise
• 1/2 cup Sour Cream
• 1 tablespoon Vinegar
• 1 tablespoon Sugar
• Pepper to taste

• Chop the cauliflower and broccoli and combine together along with tomatoes and onion in a large salad bowl.
• Mix the mayonnaise, sour cream, vinegar, sugar and pepper together and beat until smooth; spread mix over the vegetables and toss to coat them.
• Cover and chill for at least 2 hours before serving.

• 4 oz Plain Flour
• 1/2 tsp ground Mixed Spice
• 1/4 tsp grated Nutmeg
• 8 oz fresh Breadcrumbs
• 8 oz soft Brown Sugar
• 10 oz shredded Suet
• 12 oz Raisins
• 2 oz Walnuts
• 2 oz Mixed Peel
• Zest of 1 small Orange
• 4 beaten medium Eggs
• 1/2 tsp Almond Essence
• 5 oz Milk
• 1 ½ oz Brandy or Dry Sherry

• Sieve flour, spice and nutmeg into a large bowl. Add breadcrumbs, sugar, suet, raisins, nuts, peel and orange zest to the bowl and mix well.
• Now add the eggs, almond essence, milk and brandy or sherry and mix till a paste forms.
• Divide the mixture in half and pour in two greased pudding basins. Cover them with buttered greaseproof paper. Pleat the paper once to allow pudding to rise.
• Secure the paper by tying with a string. Use a little extra string to make a handle for ease of removal. Place in the basins in a steamer over a pan of boiling water and cover. Steam steadily for almost 6 hours, replacing the water as it evaporates.
• Remove from the steamer and cool. Cover with foil and store in a cool place.
• To serve, cover and steam for 2 hours and take out in a warm dish. Serve with fresh cream or custard.