Graceway Supermarkets Top Picks for Christmas Dinner

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With the holiday season comes the opportunity to reflect on the past year and to enjoy precious time with loved ones—and usually there’s a shared meal involved somewhere in between.

For the most wonderful time of year, we think you and your family deserve the most wonderful meal. Fortunately, we’re here to help with some simple recipe ideas for this year’s Christmas dinner, from starter to dessert. Ready to prepare a special holiday dinner that really shines bright? Let’s get started…

Goat’s cheese, pear and walnut tartines

This recipe from BBC Good Food is as easy as it is delicious. You’ll only need a few minutes to prep, followed by a cooking time of only 15 minutes. And the result is something out of a gourmet cookbook. The pairing of goat’s cheese and pear creates a rich yet refreshing flavour, with the walnuts adding a satisfying crunch.

Ingredients

  • 4 small pears

  • 1 tbsp Il Casolare organic white truffle extra virgin olive oil*

  • 2 tbsp honey

  • 4 slices Crust bread, sliced

  • 200g log soft goat's cheese

  • small handful chives, chopped

  • 50g walnuts, roughly chopped

  • 2 tbsp good-quality balsamic vinegar

*Available exclusively at Graceway Supermarkets

Instructions

  • Heat a griddle pan. Cut the pears into quarters or eighths, brush with the truffle oil and season. Cook for a few minutes until charred on all sides, then drizzle with the honey.

  • Toast the bread. Spread with the goat’s cheese and top with the sticky pears, chives and walnuts. Drizzle over the balsamic vinegar and serve with some dressed salad leaves.

Maple and mustard glazed ham

You can never go wrong with the classics. This baked ham from Gordon Ramsay will be the star of your Christmas dinner. The perfect combination of tangy mustard and sweet maple syrup make this one a standout.

Ingredients

  • 1 whole leg of gammon, smoked or unsmoked, around 5kg weight bone-in

  • 1 cinnamon stick

  • 1 tsp peppercorns

  • 1 tsp coriander seeds

  • 2 bay leaves

  • about 25 whole cloves

For the glaze

  • 200ml maple syrup

  • 2 tbsp coarse-grain mustard

  • 2 tbsp Worcestershire sauce

  • 2 tbsp soy sauce

Instrctuctions

  • Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to a boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water if necessary. Scoop off any scum that rises to the top every now and then.

  • Carefully pour the liquid away if you wish to reuse, then let the ham cool while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.

  • Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.

Lemon meringue cheesecake

Let’s end this on a sweet note, courtesy of Delish. Preferably a creamy, lemony sweet note with a homemade graham cracker crust that’s as pleasing to the eye as it is your tastebuds.

Ingredients

CRUST

  • Cooking spray

  • 12 graham crackers

  • 1/2 cup (1 stick) unsalted butter

FILLING

  • 4 (8-oz.) packages cream cheese, room temperature

  • 1 cup (200 g.) granulated sugar

  • 1/2 cup full-fat sour cream 

  • 1 tbsp cornstarch

  • 1 tbsp finely grated lemon zest (from about 1 lemon)

  • 1 tsp pure vanilla extract

  • 1/4 tsp kosher salt 

  • 3 large eggs

  • 8 cups boiling water

LEMON CURD

  • 4 large egg yolks

  • 1/2 c (100 g.) granulated sugar

  • 1 tbsp finely grated lemon zest (from 1 lemon)

  • 1/2 cup fresh lemon juice (from about 4 lemons)

  • 1/8 tsp kosher salt

  • 4 tbsp room temperates unsalted butter, cut into 6 pieces

MERINGUE

  • 3 large egg whites

  • 1/4 tsp cream of tartar

  • 1/8 tsp kosher salt

  • 1/2 cup (100 g.) granulated sugar

Instructions

CRUST

  • Arrange racks in upper and lower thirds of oven; preheat to 350°. Grease a 9" springform pan with cooking spray. 

  • In a food processor, process graham crackers until fine, even crumbs form, about 30 seconds.

  • In a large heatproof bowl, microwave butter in 30-second increments until melted. Add cracker crumbs to bowl and stir until combined. Pour into prepared pan. Using bottom of a glass or a measuring cup, evenly press crumbs into bottom and up sides of pan by about 1 1/2". 

  • Place pan on a large baking sheet. Bake until fragrant and just beginning to brown on edges, 10 to 12 minutes. Allow to cool.

FILLING

  • In the large bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, granulated sugar, sour cream, cornstarch, lemon zest, vanilla, and salt on medium speed until smooth, about 1 minute (a few lumps of cream cheese are fine). With mixer on low speed, beat in eggs until fully combined, about 1 minute. Pour filling into crust. 

  • Pour boiling water into a roasting pan and place on lower rack of oven.

  • Place cheesecake on upper rack. Bake until top is pale golden and sides are set but center is still slightly wobbly when you shake pan, 60 to 70 minutes.

  • Turn off oven, crack door open or prop it open with a wooden spoon, and let cheesecake cool 1 hour.

    LEMON CURD

  • Once cheesecake has cooled 30 minutes, pour water into a medium saucepan to a depth of 1 to 2 inches. Bring to a simmer over medium-high heat.

  • In a medium heatproof bowl, whisk egg yolks, granulated sugar, lemon zest, lemon juice, and salt until just combined.

  • Place bowl over pot of simmering water (do not let bowl touch water) and continue to whisk until mixture becomes thick, similar to hollandaise sauce, 8 to 10 minutes. Remove bowl from pan. Whisk in butter 1 piece at a time until melted and incorporated. 

  • Set a fine-mesh strainer over another medium bowl and strain curd. 

  • Remove cheesecake from oven. Pour curd over and smooth in an even layer. Refrigerate, uncovered, at least 3 hours or up to 24.

    MERINGUE

  • In a large clean bowl of stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt on medium-high speed until soft peaks form, 1 to 2 minutes. Gradually add granulated sugar, 1 tablespoon at a time, and beat until incorporated. Increase mixer speed to high and beat until meringue is glossy and stiff peaks form, about 2 minutes.

  • Place cheesecake on a large baking sheet and gently release clamp on springform pan. Remove ring, keeping cheesecake on base. Spoon meringue on top of lemon curd. Spread it to edge of cheesecake and make swirls with a spoon.

  • Arrange an oven rack about 7" from broiler and set to high. Broil, watching carefully and turning as needed, until meringue is lightly and evenly browned, 1 to 2 minutes. Alternatively, use a kitchen torch to toast meringue. Slice and serve immediately.

Don’t feel like cooking this year?

We’ve got you covered, too. Order from the Graceway Supermarkets Christmas menu so you can sit back, relax and enjoy a fresh-cooked meal without the hard work.

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