See How Your Weber BBQ Can Create The Best Christmas Feast
BREAKFAST
The Most Relaxed Christmas Breakfast
Christmas morning with all its anticipation and excitement from kids of all ages is wonderful, electric and overwhelming.
Make breakfast a relaxing break and treat the family to a Christmas breakfast cooked outside on your Weber BBQ.
Pancakes, a healthy frittata or a good Aussie
breakfast
fry-up will set the tone for a day of fun, family and
festivities.
SEAFOOD
Christmas In Summer Means Seafood
Summer in Australia is all about enjoying sun, sand, family and the freshest Aussie seafood.
Start your Christmas Feast with a selection of prawns, calamari, fresh fish even decadent oysters all cooked effortlessly and healthily on your Weber.
Discover Weber seafood recipes guaranteed to delight your guests this Christmas.
ROASTS
The Most Succulent Meat and Crunchy Crackling
Cooking your family Christmas roast lunch on your Weber is the easy way to get the most succulent meat and the crunchiest, most enviable crackling.
Weber BBQs retain your meat's flavour and nutrients and by cooking on a trivet or convection tray fats and oils drain away into the tray below.
Keep your kitchen cooler, your oven cleaner and cook the healthy way by roasting outside on your Weber this Christmas.
VEGGIES
Anyone For Crunchy Roast Potatoes?
Your Weber BBQ is not only amazing for cooking the perfect Christmas roast, it's also ideal for cooking all sorts of veggies this Christmas.
As a guide, most veggies can be popped in your Weber in the last hour of roasting.
Colourful roast vegetable medleys, chargrilled veggie stacks, stuffed capsicums and best of all...
Roast potatoes anyone?
DESSERTS
There's Always Room For Dessert
The ultimate Christmas feast needs a grand finale...
Did you know your Weber BBQ is not only the go-to for cooking your Christmas roast, it can also create the most delicious deserts.
Decadent brownies, melty chocolate fondants, eggnog croissant pudding, even everyone's favourite pav can be cooked in your Weber.
Spend more time outside with family and friends this Christmas.
Recipes For The Best Christmas - All Using Your Weber BBQ
Weber Christmas Pancakes
Ingredients - Serves 6
- 500ml milk
- 1 egg
- 1 tbsp Grand Marnier orange liqueur
- 2 tsp vanilla extract
- 2 cups self-raising flour
- 1 tsp mixed spice
- ¼ tsp bicarbonate of soda
- 1/3 cup caster sugar
- 25g butter, melted
- Canola cooking spray
- Assorted metal cookie cutters
- Ice cream, to serve
- Maple syrup, to serve
Method
- Prepare the BBQ for direct cooking over medium heat (180°C to 230°C) with a Weber frying pan or hotplate.
- Whisk the milk, egg, Grand Marnier and vanilla together in a jug until just combined.
- In a separate bowl, mix the flour, mixed spice, bicarbonate of soda and sugar. Make a well in the centre of the dry ingredients, add the milk mixture and melted butter. Whisk until well combined.
- Once the BBQ is preheated, carefully place metal cookie cutters in the frying pan or on the hotplate, leaving a gap between each cookie cutter. Spray the cookie cutters and hotplate/frying pan with cooking spray to grease.
- For each pancake, spoon a couple of tablespoons of mixture into each cookie cutter. Cook the pancakes over direct medium heat for 1 to 2 minutes, with the lid closed.
- Open the lid, flip the pancakes (still in the cookie cutters), continue to cook for a further minute.
- Pop the pancakes out of the cookie cutters. Serve the pancakes with ice cream and maple syrup.
Barbecued Seafood Feast With Homemade Aioli
Ingredients - Serves 8
- 4 large (600g) cleaned squid tubes
- 32 medium green prawns, peeled, deveined
(tails intact) - 6 snapper fillets, cut into 5cm pieces
(can use any firm white fish fillets) - ¼ cup extra virgin olive oil
- 1 tbsp lime juice
- 2 garlic cloves, crushed
- 2 tbsp fresh flat-leaf parsley, chopped
- 2 tbsp fresh oregano, chopped
- Pepper and salt to taste
Ingredients - Homemade Aioli
- 2 egg yolks
- ½ tsp salt flakes
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp white sugar
- 1 cup vegetable oil
To Serve
- 3 lemons, halved
- 2 limes, halved
- Flat bread
- Fresh oregano
- Flat-leaf parsley
- 1 chilli, finely sliced
Method
- To prepare the squid tubes, cut each tube in half lengthways. Make scorings on the inside of the flesh on an angle. Cut into 3cm pieces. In a large glass or ceramic bowl, combine the squid, prawns or snapper.
- In a separate bowl, combine the olive oil, lime juice, garlic, parsley and oregano. Season the marinade with pepper. Add the marinade to the seafood, toss and refrigerate for 15 minutes.
- To make the aioli, place the egg yolks, salt flakes and Dijon mustard into a bowl or food processor. Start whisking/turn on food processor on low to blend together. While whisking/blending, add the oil in a slow gentle stream until fully combined. The aioli should gradually thicken. Stir in the lemon juice and add the sugar to taste. Set aside until required.
- Set your BBQ up with a hotplate on the left hand side and cooking grills on the right hand side (please refer to you handbook for further instructions).
- Preheat your BBQ on START/HIGH for 10 minutes (please refer to your handbook for further instructions).
- Once the BBQ is preheated, lightly oil your hotplate and turn the left and centre burner control knobs to MEDIUM, leaving the right burner on HIGH (hotplate direct medium/cooking grills direct high).
- On the hotplate cook the fish for 3 to 4 minutes per side or until just cooked through. If you wish to BBQ the lemon and lime halves place on the grill for 3 to 4 minutes. Cook the squid and prawns directly on the grill for 2 to 3 minutes or until the squid is cooked through and the prawns have changed colour.
- Toast the flatbread on the grills for 1 minute per side.
- Arrange the seafood on a serving platter. Garnish with lemon and lime halves, oregano, parsley and chilli. Season with salt. Serve with homemade aioli and toasted flatbread.
Crackling Roast Pork
Ingredients - Serves 4
- 1 to 1.5kg rack of pork
- Olive Oil
- Salt
Method
- Prepare the BBQ for indirect cooking over high heat (230°C to 260°C). If using a Weber Q BBQ, set up your BBQ with a convection tray and a trivet.
- Dry the skin of the pork and score the skin if the butcher hasn’t done so already. Score through the rind and just into the fat, about 3mm deep and score at approximately 1cm intervals.
- Rub a little olive oil all over the pork. Season and rub salt all over, especially giving the rind a good coating with salt.
- Roast the pork over indirect high heat with the lid closed for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time. Adjust the BBQ temperature to indirect medium heat (190°C to 230°C – ‘roast setting’), continue to cook for the remaining cooking time.
- Once the pork has cooked, remove from the BBQ and allow to rest for
at least
5 to 10 minutes before carving.
TIPS: If the pork has cooked but the rind hasn’t crackled, remove the rind and return the rind to the BBQ and roast over indirect medium heat (190°C to 230°C) for 15 minutes to crackle whilst the pork roast is resting.
Crunchy Roast Potatoes
Ingredients - Serves 6-8
- 4 large red potatoes, peeled and quartered
- 4 tbsp olive oil
- 2 tsp sea salt
- 1 tsp freshly ground pepper
- 2 tbsp finely chopped fresh rosemary leaves
- ½ lemon, roughly cubed
Method
- On a side burner or stove top, bring the potatoes to the boil in hot water. Boil for 20 minutes or until softened enough to pierce with a knife. Drain all the liquid from the potatoes.
- Prepare the BBQ for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q BBQ, set up your BBQ with a convection tray and a trivet.
- Add the olive oil, salt, pepper, rosemary and lemon cubes to the pot with the potatoes. Vigorously shake the pot to roughen the potatoes and evenly coat with the olive oil and seasonings.
- Roast the potatoes over indirect medium heat for 40 to 50 minutes, with the lid closed or until golden.
- If desired, finish with an extra season of salt and pepper.
Weber Tim Tam Pavlova
Ingredients - Serves 10
- 6 egg whites
- 1 ½ cups caster sugar
- 1 tsp white vinegar
- 2 tsp vanilla extract
- 500ml thickened cream
- 2 tbsp icing sugar
- 1 x 200g packet Tim Tams Original,
roughly chopped - 1 x punnet strawberries, hulled and halved
- 100g cherries
Method
- Using an electric mixer, beat the egg whites over a medium speed for 3 minutes or until soft peaks form.
- While still beating, gradually add the caster sugar, a tablespoon at a time. Once all the sugar has been added, beat until all the sugar has dissolved. To test if the sugar has dissolved, rub a little of the mixture between two fingers and once you can no longer feel the sugar granules it is ready for the final ingredients.
- While the beater is still running, add the vinegar, cornflour and vanilla, beat for a further 30 seconds to combine.
- Prepare the BBQ for indirect cooking over indirect very low heat (110°C to 130°C).
- Line a baking tray or pizza serving tray with baking paper. Spoon the meringue mixture onto the tray and shape into a mound approximately 25cm in diameter.
- Bake the pavlova over indirect very low heat for 1 hour 30 minutes, or until the pavlova is dry to touch. Turn the BBQ off and leave to sit in the BBQ for at least 15 minutes.
- While the pavlova is baking, make the whipped cream. Beat the thickened cream and icing sugar until firm peaks form. Cover and refrigerate until required.
- Once the pavlova has completely cooled, top with the whipped cream, Tim Tam pieces, strawberries and cherries.
Aussie Breakfast
Ingredients - Serves 6
- Butter
- Bacon
- Eggs
- Mushrooms, finely sliced
- Tomatoes, halved
- Salt
- Freshly ground black pepper
Method
- Preheat the BBQ with one half grill and one hotplate, for direct cooking. Once the BBQ is preheated, turn the burners to medium.
- Melt the butter on the hotplate. Place the mushrooms, tomatoes and bacon on the hotplate. Season the mushrooms and tomatoes with salt and pepper.
- With the lid closed, cook for approximately five minutes and then turn the mushrooms, tomatoes and bacon.
- Melt a little more butter on the hotplate and crack the eggs on to it. Season the eggs with salt and pepper and put the lid back down.
- With the lid closed, cook for a further five minutes.
Turkey Roulade With Cranberry Reduction
Ingredients - Serves 10-12
- 1 x 2kg turkey breast
- 4 x pork sausages, casings removed
- ½ cup pistachios, roughly chopped
- ½ cup dried cranberries
- 8 sage leaves, finely chopped
- 6 slices prosciutto
- 5 sage leaves, to garnish
Ingredients – Cranberry Reduction
- 1 cup dried cranberries
- ½ cup port
- ½ cup chicken stock
- 2 tbsp unsalted butter
- ½ tsp sea salt
- ½ tsp black pepper
Method
- Butterfly the turkey breast. Cover with plastic wrap and pound to a 1.5cm thickness. In a bowl, combine the pork sausages, pistachios, dried cranberries and finely chopped sage leaves.
- Spread the sausage mixture over the turkey breast and tightly roll into an even cylindrical shape. Lay the prosciutto over the rolled turkey breast. Tightly wrap the rolled turkey breast in plastic wrap and refrigerate for 1 hour.
- After one hour, set up your BBQ for indirect cooking. Preheat your BBQ for roasting. Please refer to your handbook for further instructions.
- Remove the turkey roll from the refrigerator and discard the plastic wrap. Secure the turkey roulade with string.
- Once the BBQ has preheated, adjust the burner(s) to the roasting setting. Place the turkey roulade on the BBQ. Cook for 40 minutes and place the 5 sage leaves on top of the turkey roulade. Continue to cook the turkey for an additional 10 to 20 minutes, or until cooked through.
- While the turkey is cooking, make the cranberry reduction. On a side burner or stovetop, simmer the cranberries, port and chicken stock for 10 minutes or until reduced, stirring as required. Add the butter and continue to cook for a further 2 minutes. Remove from the heat and season with salt and pepper.
- Once the turkey has cooked, remove from the BBQ and allow to rest for 10 minutes.
- Once rested, slice the turkey and serve with cranberry reduction. TIP: Refrigerating the turkey roll will allow the flavours to enhance and the turkey roulade to firm up.
Roasted Tomatoes Stuffed With Ratatouille
Ingredients - Serves 4
- 4 large, ripe tomatoes
- Salt
Ingredients - Stuffing
- 1 medium red onion, cut crosswise
into 10mm slices - 1 medium red capsium, stem and seeds removed, cut into flat pieces
- 1 medium zucchini, cut lengthwise
in 10mm slices - Extra virgin olive oil
- Freshly ground black pepper
- ½ cup grated mozzarella cheese
- 1 tbsp finely chopped fresh basil
- 1 tsp balsamic vinegar
Method
- Cut a 10mm slice off the top of each tomato. Discard the tops. With
a small
knife cut around the inside of the fleshy part of the tomato
(do not cut through the bottom) to within 10mm of the skin. - With a teaspoon, scoop out the tomato flesh. Discard the juice and seeds to make room for the stuffing. Lightly salt the inside of the tomatoes and place them, cut side down, on a plate lined with paper towel.
- To make the stuffing lightly brush or spray the onion, capsicum and zucchini with olive oil. Season with salt and pepper to taste. Cook on a hotplate over direct/high heat until tender, about 4 to 5 minutes each side for the onions and about 3 to 4 minutes each side for the capsicum and zucchini.
- Transfer the cooked vegetables to a cutting board and chop them into 10mm pieces. In a bowl, combine the cooked vegetables with the cheese, basil and vinegar to create the vegetable stuffing.
- Spoon the vegetable stuffing into the tomatoes.
- Cook the tomatoes using the indirect setting until the cheese is melted and the vegetables are warm, 8 to 12 minutes. Serve immediately.
Grilled Strawberry Brandy Snap Baskets With Cinnamon Spiced Cream
Ingredients - Serves 12
- 60g butter
- 4 tbsp brown sugar
- 4 tbsp golden syrup
- 5 tbsp plain flour
- 2 tbsp brandy
- 1 tsp ground ginger
- 12 strawberries, hulled
- Mint leaves, to garnish
- Red currants, to garnish (optional)
Ingredients - Cinnamon Spiced Cream
- 500ml thickened cream
- 5 tbsp icing sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
Method
- Setup and preheat your BBQ for direct cooking. Please refer to your handbook for further instructions.
- Once the BBQ has preheated, adjust the burner(s) to medium. Place a small Weber casserole dish (without lid) onto the BBQ and add the butter, brown sugar and golden syrup. Cook for 6 minutes, or until the sugar has dissolved and the mixture has started to bubble, stirring as required.
- Using the detachable handles, remove the casserole dish from the BBQ and place on a heatproof surface. Cool the mixture for 3 to 4 minutes.
- Place the strawberries onto the cooking grills and cook for 1 minute, flip and cook for another minute. Remove the strawberries from the BBQ and set aside to cool.
- Set up your BBQ for indirect cooking, adjust the burner(s) to the baking setting.
- Add the flour, brandy and ginger to the caramel mixture and stir to combine. Leave the mixture to cool for a further 10 minutes.
- Line two baking trays with baking paper. Place small dollops (approximately 1 ½ tsp) of the mixture onto the trays leaving a 15cm space in between the mixture. Cook the brandy snaps in batches, placing a tray onto the BBQ and bake for 4 to 6 minutes, or until the mixture has spread and turned golden.
- As the brandy snaps have cooked, leave to cool for 2 to 3 minutes, or until just starting to firm up. Carefully lift the brandy snaps with a spatula and drape onto upside down glasses or dariole moulds. Leave each brandy snap basket to cool completely before lifting off.
- To make the cinnamon spiced cream; in a large mixing bowl, beat the cream, icing sugar, cinnamon and nutmeg.
- Serve the brandy snap baskets filled with the cinnamon spiced cream, top with the grilled strawberries, red currants and a small sprig of mint.
Discover The Range Of Weber BBQs
Weber Pulse
Electric BBQ ideal for balconies and courtyards. Comfortably cook for 6-8 people.
Weber Baby Q
Compact and portable Gas BBQ. Great for catering to smaller crowds up to 6 people.
