Tired of the same old Christmas Day routine? This year, why not spice things up by adding a Thai accent to your festive feast? Kick things off with our favourite Thai finger foods, followed by a banquet of refreshing Thai flavours.
In Australia, the turkey takes centre stage on the Christmas table, but that doesn’t mean you must stick with tradition every year. This Christmas, why not add an Asian accent to your beautiful bird? One of the easiest ways to do this is to use a spiced butter for basting.
To make a zesty chilli-lime butter, soften a stick of butter (205g), then place in a bowl with 2 finely chopped long red chillies (remove the seeds a milder heat), 1 tbs grated lemon zest, and 3 kaffir lime leaves very finely shredded. Season with table salt and finely ground black pepper, then squish everything together with a fork.
Gently separate the skin from the turkey breasts (use your fingers or the back of a spoon to ease between the skin and the meat), then take half the butter and insert it under the skin, spreading to coat the meat. Use the remaining butter to cover the outside of the turkey. Insert 2 halved limes into the cavity of the turkey, then roast to standard instructions.
In our warm climate, the last thing we want is a table covered in piping-hot roast vegetables, but it’s still nice to have a slice of pumpkin with your turkey. Peel a pumpkin and chop it into large cubes. Slice red onions into wedges. Arrange on a baking tray, then drizzle with olive oil and maple syrup. Roast in the oven until tender. Once the pumpkin is cooked, place on a platter and garnish with finely chopped chilli, crushed roasted peanuts, and shredded mint leaves for an update on the classic roast veg.
Another faithful addition to the Australian Christmas table is the trifle. Often flavoured with cherries and berries, this indulgent dessert also goes down a treat with a tropical twist. Switch out the red fruits for lychee, passionfruit and mango for a tutti frutti trifle the whole family will love.
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