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2 Christmas Lunch Ideas

Barbecued Citrus Chicken

Ready in:40min


4 skinless, boneless chicken breast fillets
4 tablespoons lemon juice
4 tablespoons lime juice
300ml orange juice
small handful fresh mint leaves
2 tablespoons honey


  1. Place the chicken into a large bowl, and pour in the lemon, lime and orange juice. Sprinkle over the mint leaves, and drizzle with honey. Cover and refrigerate overnight.
  2. To cook; lightly brush the hot barbecue plate with oil.
  3. Place the chicken onto the preheated barbecue and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

Roast Beef, Root Vegetables And Fresh Apricots


-1.5 kilos of scotch fillet
-One onion
-Two gloves of garlic
-1/2 cup white wine, preferably sweet
-1 tablespoon fresh parsely
-Pinch dry oregano
-2 tablespoons corn flour
-Olive oil


  1. Pat the meat dry with paper towels
  2. Heat 2 tablespoons of olive oil in a plan. Place the meat in and brown it on all sides
  3. Remove the meat from the pan and place on a plate
  4. Added the chopped onion and garlic to the pan and fry for 30 seconds
  5. Add the wine, parsely, oregano and one tablespoon of cornflour
  6. Cook for 2 minutes
  7. Coat the inside of a oven bag with flour and shake out the excess
  8. Salt the meat and place it in the bag. Pour the contents of the pan into the bag along with a pinch of pepper
  9. Seal the bag and poke two holes next to the sealed section
  10. Place in a baking tray for an hour at 160 degrees
  11. Once cooked allow to rest for 15 minutes
  12. Open the bag and poor the meat and the juices into the baking dish
  13. Slice and serve with seasonal vegetables

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