Christmas on the barbecue recipes: Anthony Hoy Fong’s festive menu
Anthony Hoy Fong, Photo Jonathan Pilkington
Have yourself a very merry Christmas barbecue with these show-stopping recipes by Anthony Hoy Fong
Words: Anthony Hoy Fong
Growing up in New Zealand, the festive season was an exciting time of year for our family. Being in the fruit and vegetable business, it meant a very busy period – long days, lots of special customer orders, and it was all hands on deck during the Christmas Eve rush as people clamoured to get their ingredients and prepare for the big day.
All this meant that when Christmas Day rolled around, the priority was rest and relaxation, with minimal stress when it came to the meal – although coming from a family of great cooks and being surrounded by incredible food all year, it had a lot to live up to. I soon learned that devising easily prepared meals is possible when you have quality ingredients.
For us, the fruit shop definitely had its benefits: boxes and boxes of the first summer cherries, new-season baby potatoes, fresh peas, sweet seedless grapes and early stone fruit. With an abundance of fantastic produce, taking the keep-it-simple approach is an easy one. Let the ingredients shine – it really reduce the stress around festive meals.
This year, for an even more relaxing experience, I’m preparing the Christmas meal outdoors on the barbecue.
ON THE MENU
Market Vegetables with Buttermilk Ranch & Bagna Càuda
Shrimp & Corn Fritters with Sriracha Aioli
Spatchcocked Turkey with Sage Chimichurri
Smoked Kumara with Peas & Parma Ham
Toasted Farro Salad with Blistered Red Grapes & Feta
Barbecued Bourbon Peach Cobbler
Moonshine Cocktail with Boysenberries & Mint
OUTDOOR CHRISTMAS TIPS
Timing is everything
The best game plan for Christmas is exactly that – to make a plan. This menu can be largely made ahead of time so you can focus on the turkey on Christmas Day. While the turkey cooks, have veggies and peas ready to throw on the grill while the meat rests.
Cook ahead
• Blanch the vegetables (grill the vegetables on the day)
• Make the fritter batter, aioli and chimichurri
• Smoke the kumara
• Prepare the salad ingredients, then store them separately
• Make the vinaigrette but don’t blister the grapes until the day, then add the juices to the vinaigrette on the day
• The farro can be cooked ahead but don’t sauté it until morning so it’s nice and crispy
Market Vegetables with Buttermilk Ranch & Bagna Càuda
Get the barbecue started with these delicious grilled veggies with ranch dressing and bagna càuda, an Italian anchovy dip.
Shrimp & Corn Fritters with Sriracha Aioli
These barbecue corn fritters might just be the best corn fritters you’ve ever tried.
Spatchcocked Turkey with Sage Chimichurri
Brine the turkey the night before for a super-moist turkey, prime for barbecuing.
Smoked Kumara with Peas & Parma Ham
Use this simple smoking technique to add oodles of flavour to kumara.
Toasted Farro Salad with Blistered Red Grapes & Feta
Blister grapes on the barbecue to turn up the flavour on a summer salad.
Barbecued Bourbon Peach Cobbler
Use a cast-iron skillet to cook this delicious dessert directly on the barbecue.
Moonshine Cocktail with Boysenberries & Mint
Say cheers to summer with this delicious berry cocktail.
