How to BBQ the perfect Christmas dinner

There’s just something special about food cooked on a BBQ.

That smoky, grilled flavour just takes your meat and your vegetables to the next level. But have you ever thought about trying this technique for your Christmas dinner?

Yes, that BBQ taste and smell is normally evocative of the height of summer, garden parties and trips to the beach. But there’s no law saying you can’t grill your food any day of the year.

It is likely going to be pretty chilly on Christmas Day, but the delicious chargrilled flavours might make braving the elements worth it. Just make sure your BBQ is set up in a place with plenty of protection, wrap yourself up warm and keep an eye on the weather forecast.

The experts at George Foreman have shared their clever recipes for creating your entire Christmas Day feast on the BBQ – no oven in sight. The good thing about the George Foreman BBQ is that it can be used indoors, as well as outdoors – so you don’t need to worry about a rogue snowstorm ruining your menu.

So, get your apron and your Santa hat out – it’s time to fire up the grill.

Honey glazed parsnips

Serves: 2

Preparation time: 5-10 minutes

Cooking time: 10-12 minutes

Ingredients:

  • 12 medium parsnips
  • 3 tbsp honey
  • 1 ½ tbsp olive oil
  • Salt and pepper to taste

Method:

Peel the parsnips then cut the top and tail off. Cut either side off to leave a thickness of approx. 1cm with two opposite flat sides.

Tip: Try to make sure all the parsnips are the same thickness; this allows them to cook evenly.

Tip: Keep the trimmings and use to make a soup or crushed parsnip.

Combine the honey, olive oil and seasoning. Brush the flat sides of the parsnips with the mixture. 

To cook, pre-heat your BBQ. Season the parsnips again and place onto the grill. Cook for 10-12 minutes or until cooked through.

Pigs in blankets

Serves: 4-6

Preparation time: 5-10 minutes

Cooking time: 8-10 minutes

Ingredients:

  • 12 chipolata sausages
  • 12 rashers smoked streaky bacon

Method:

Wrap a rasher of bacon around each sausage. Brush with olive oil.

Pre-heat the BBQ. Place the pigs in blankets on the grill and cook for 8 minutes or until cooked through.

Orange scented baby carrots

Serves: 4

Preparation time: 5-10 minutes

Cooking time: 10-15 minutes

Ingredients:

  • 2 bunches baby carrots
  • 2 oranges, zest
  • 2-3 tbsp olive oil
  • Salt and pepper to taste

Method:

Peel the baby carrots and trim the stalks slightly. Give them a good wash with cold water.

Combine the orange zest, olive oil and seasoning. Brush the carrots with the mixture.

To cook, pre-heat your BBQ. Place the carrots on the grill and cook for 10-15 minutes or until cooked through.

Stuffed and rolled turkey

Serves: 4

Preparation time: 45 minutes

Cooking time: 8-12 minutes

Ingredients:

  • Turkey breast
  • Salt and pepper
  • 4 pieces of string, approx. 15-20cm long

For the stuffing:

  • 200g sausage meat
  • 75g, approx. 2 shallot, finely chopped
  • 1 clove garlic, minced
  • 45g chestnuts, chopped
  • 30g cranberries soaked in 1 tbsp brandy for 20 minutes
  • 50g apricots
  • ½ bunch sage, chopped
  • 25g breadcrumbs
  • Salt and pepper to taste

Method:

For the stuffing. Firstly heat 2 tbsp olive oil in a saucepan over a high heat, add the shallots and garlic. Turn the heat down to medium and cook until light brown and soft, approx. 2-3 minutes. Make sure to stir regularly to avoid them sticking to the bottom of the pan. Remove from the heat and leave to cool.

Once the shallots and garlic have cooled, add to a bowl along with all the other stuffing ingredients and season to your taste. Mix well and set aside.

Butterflying the turkey breast. Place the turkey breast on a chopping board with the larger part at the bottom end of the board closest to you. Place your hand on top with your fingers slightly pointing up. Carefully run the knife from the top of the breast to the bottom whilst simultaneously moving the knife horizontally from right to left.

Tip: If in doubt or you are unsure this is something most butchers can do for you if you ask.

Lay the butterflied turkey breast out flat. Season all over. Take the stuffing mixture and lay out down the middle of the turkey along the longest distance, shaping into a cylinder as you are placing it down.  

Roll one side of the butterflied turkey breast over to meet the other. Tie the first piece of string approx. 2 cm from the end of the turkey. Tie the other 3 pieces of string at even points along the turkey breast. Trim each end of the turkey breast so they are flat. Keep the trimmed ends and you can cook them and have a little chef’s treat while the rest is cooking.

Roll the turkey in cling film and put in the fridge for about 20 minutes or until ready to cook.

Tip: This can be done the day before to save time on the day of cooking.

To cook, remove the turkey from the fridge and remove the cling film. Cut in the gaps between the string so you have 4 even pieces that are burger shaped.

Pre-heat your BBQ. Brush the turkey with some olive oil and lightly season. Place on the grill and cook for 8-12 minutes or until cooked through.

Duck fat potatoes

Serves: 2

Preparation time: 5-10 minutes

Cooking time: 20 minutes

Ingredients:

  • 12 medium sized potatoes
  • 3 tbsp duck fat
  • 2 sprigs rosemary, finely chopped
  • Salt and pepper to taste

Method:

Peel the potatoes and cut either side off to leave a thickness of approx. 1cm.

Tip: Try to make sure all the potatoes are the same thickness; this allows them to cook evenly. 

Tip: Keep the trimmings and use to make a soup, mashed potato or chips.

Brush the potatoes with the duck fat and season. Sprinkle evenly with the rosemary.

To cook, pre-heat your BBQ. Lay the potatoes out evenly and cook for approx. 20 minutes. The cooking time can vary depending on the variety of potato you use.  You can check after 15 minutes using the end of a knife through the middle.

Now that you’ve sorted your main course, it’s time to think about pudding.

Why not have a go at these simple mince pies that use white bread instead of pastry.

Or try your hand at these festive cinnamon stars.

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