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Festive Feasting – Spanish inspired three course christmas lunch

December 21, 2015

spanish inspired christmas lunch

***This post is proudly brought to you by Steggles, and me. All recipes are my own***

Cooking this final feast was like the last supper for me. I’ve made a lot of Christmas meals in the last 6 weeks, and I’ve eaten more turkey in the last two months than I eaten anything else (wine and ice cream do not count.)

I’ve realised how versatile turkey is and it really is so much more than just a Christmas meat. That said, this Christmas particular Spanish inspired feast idea was the feast that inspired all of the other work!

spanish inspired christmas lunch

When I suggested that Steggles and I get together and create something yummo for Christmas, they took me very seriously it seems, because I have eaten six Christmas lunches since that fateful email. The luckiest part about this is I love Christmas lunch. What I love the most is doing a modern spin on the traditional vibe and creating something I haven’t done before.

What I love the most is doing a modern spin on the traditional vibe and creating something I haven’t done before.

That was this Spanish inspired meal, which I may add, my guests scoffed wholeheartedly and took home buttloads of leftovers because I was feeling under the weather so they hit the double jackpot!spanish inspired christmas lunch

Spanish Inspired Three Course Christmas Lunch Menu 


  • Chorizo, Roast Tomato and Squid Salad

  • Spanish Rice Stuffed Turkey with Patatas Bravas and Tomato Salad

  • Chocolate, Cherry and Pedro Xeminez Trifle

Lunch Serves 4-6

squid and chorizo salad

Chorizo, Roast Tomato and Squid Salad

What you will need:

  • 1 squid hood cleaned and scored
  • 1 chorizo sliced into 5mm slices
  • 1 garlic head, top chopped off
  • a truss of tomatoes with 6-8 tomatoes
  • a handful of cherry tomatoes
  • three handfuls rocket leaves
  • 30ml olive oil
  • 15 ml balsamic vinegar
  • a pinch of chili flakes
  • 1 teaspoon honey

What you will need to do:

Preheat oven to 180C.

Place your truss tomatoes and garlic onto an oven tray and chuck into the heated oven for 20 minutes, or until tomatoes collapse a little and garlic is soft. Remove from oven.

Slice your squid into strips. Heat a griddle pan, or fry pan on the stove, on a medium heat and cook off your chorizo slowly to render the fat out. When browned and a little crunchy on the edges, remove from pan and toss the squid into the pan.

Toss your rocket onto a plate, gently transfer your truss tomatoes to the plate and squeeze the garlic head until the roast cloves come out of their skins. Scatter around the plate.

Place your cooked chorizo and squid around the plate.

Mix your dressing ingredients together well, and drizzle all over the lot. So good!!!!

spanish turkey with rice stuffing

Spanish Inspired Turkey with Rice Stuffing

What you will need:

For the turkey –

  • 3kg Steggles turkey
  • 75g butter, room temperature
  • 1 lemon
  • 1 teaspoon smoked paprika
  • 1 clove garlic, minced
  • 3 sprigs thyme
  • salt and pepper
  • 2 onions, peeled and halved
  • 1 stick of celery, tops and all
  • 1/2 cup white wine
  • 1/2 cup water

For the stuffing – 

  • 1 cup Spanish rice, or short grain rice
  • 1 cup chicken stock
  • 1/2 Spanish onion diced
  • 1 chorizo diced
  • 2 stalks celery, finely chopped
  • zest of 1/2 lemon
  • 1/4 cup parsley
  • salt and pepper

For the gravy – 

  • 2 tablespoons cranberry jelly
  • 2 teaspoons corn flour
  • splash of white wine

What you will need to do:

Remove defrosted turkey from the fridge and bring to room temperature while you do rice.

Preheat oven to 220C

Pop your turkey on a roasting rack, and gently run your hands underneath the skin of the turkey so it comes away from the breast. Go slowly so as not to break the skin.

In a small bowl mix butter, zest from the lemon, thyme, garlic, and paprika together. Rub half of this mix under the skin, and rub the rest on top.

Season well. Cut the lemon in half and stick it in the butt cavity.

Add 1/2 cup white wine and 1/2 cup water to try, chuck in your onions and celery and pop the lot into the oven. Turn the oven down immediately to 180C, and you will cook the turkey for 25 minutes per 500g.

Cook your rice by absorption method in one cup of chicken stock and one cup of water. Meanwhile, cook chorizo over medium heat to get the fat to render out. When lightly brown add onion, stirring until translucent, then chuck in celery cooking until al dente.

Stir onion mix through rice, adding lemon zest and parsley. Season well.

Stick stuffing mix into a baking tray or cake tin and pop into the oven about 45 minutes before your bird is ready.

Turkey is cooked when you pierce the thigh joint and it runs clear. When cooked, set aside for 15-20 minutes to rest covered in foil, while you make your gravy.

Using the back of a fork smoosh your onion and celery into the pan juices. Add a slug of wine and turn it onto a low heat on the stove. Mix the corn flour ina little water to make a paste and add it to juices. Add cranberry jelly and mix well to combine.

When gravy thickens a little, pour into a jug. You could strain or just hold the chunky bits back with a fork.

patatas bravas

Patatas Bravas

What you will need:

  • 6 potatoes peeled and cubed
  • olive oil
  • chili aioli for serving if you want – I didn’t

What you will need to do:

Put 1cm olive oil into the baking tray in the oven for 15 minutes. Pop your cubed potatoes into the oil and toss well. Pop back into the oven, turning occasionally until brown and crispy. About 1 hour.

spanihs tomato and oregano salad

Tomato and Oregano Salad

What you will need:

  • a box of mixed tomatoes, chopped
  • 1/2 Spanish onion finely diced
  • shaved manchego cheese
  • 1/2 cup of fresh oregano leaves
  • 1/2 cup fresh parsley leaves
  • olive oil
  • balsamic vinegar
  • salt and pepper

What you will need to do:

Throw all ingredients into a bowl and a dress lightly with oil and vinegar. Shave some manchego cheese on top.

chocolate and pedro xeminez trifle

Chocolate, Cherry and Pedro Xeminez Trifle

What you will need –

For the chocolate custard- 

  • 1/3 cup caster sugar

To assemble – 

  • 12 savoiardi biscuits
  • 180 ml Pedro Xeminez Spanish sherry
  • 300ml double cream
  • 2 cups cherries, pitted
  • dark chocolate for shaving

What you will need to do:

Combine milk and cream in a medium saucepan. Add vanilla paste to milk. Cook, stirring, over medium heat for 5 minutes or until hot (do not boil). Remove saucepan from heat.Whisk egg yolks, cornflour and sugar in a large heatproof bowl until combined. Gradually pour hot milk mixture over egg yolk mixture, whisking constantly.

Whisk egg yolks, cornflour and sugar in a large heatproof bowl until combined. Gradually pour hot milk mixture over egg yolk mixture, whisking constantly.

Return mixture to saucepan. Add chocolate. Heat over low heat. Cook, stirring constantly, for 10 minutes or until custard starts to bubble and coats the back of the spoon (do not allow the custard to boil). Set aside to cool.

To assemble, soak two savoiardi biscuits in 30ml Pedro sherry, place into your serving glass. Top with a few cherries, and a couple of spoons of custard.

Add a dollop of cream and some more cherries and garnish with some shaved chocolate.



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1 Comment

  • Reply Sonia from Sonia Styling December 21, 2015 at 2:47 pm

    You are seriously an amazing cook. The recipes you’ve created with Steggles have been sensational. Well done, lady! x

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