NEFF Christmas Classics with a twist

Christmas is going to look different this year, so why not break with tradition around the dinner table, too? Many of us will have more time to cook and less mouths to feed, so it’s the perfect chance to experiment… without worrying whether Auntie will approve.

We’re not suggesting losing those wintery comforts completely. The warmth and indulgence of festive food will be needed more than ever this year. But let’s raise a glass to making 2020 all about little Christmas Twists. From Italian-style turkey to curried roasties, let’s pair the familiar with fun and make it a celebration to remember.

Check out our exciting recipes for every course below.

Fancy giving your normal turkey a twist? Try introducing some classic Italian roast pork flavours.

By starting with a boneless, butterflied turkey breast, this dish is easy to create and carve. Simply roll the meat around a spiced sausage, parmesan and sage stuffing, then wrap it all up in indulgent pancetta, before roasting to perfection.

Want an impressive Christmas centrepiece, but don’t want to roast a whole bird? A turkey crown makes a great alternative.

First, stuff the top end of the crown with a savoury mix of roasted garlic, pork sausage, caramelised onion and pancetta cubes. Then lattice with even more lashings of flavoursome pancetta, before roasting gently for a deliciously succulent dish.

Give your Christmas day staple a zesty upgrade, using fresh herbs and citrus fruits.

The secret is to keep the turkey juicy and light in flavour. So begin by rubbing a soft butter under the skin, infused with orange and lemon peel, sage, oregano, rosemary, parsley and thyme. And for even more tender fragrance from within, add lemon halves and herbs inside the turkey too.

Want to give your traditional roasties a powerful flavour punch? This tasty alternative is a simple way to do it.

Selecting a creamy, nutty baby potato is key. Wash and halve the spuds, then toss them with sliced red chilli, rosemary sprigs, whole and unpeeled garlic cloves, a big glug of olive oil and a generous helping of sea salt flakes. Simply roast until golden. Just don’t forget to remove the chilli seeds if you prefer a milder heat.

Why settle for one comfort dish when you can have a dreamy, creamy mash-up of two? Try our crunchy golden potatoes draped in a bubbling cheese sauce.

Start with a batch of your usual roasties, and while they’re in the oven, whip up a thick rarebit sauce using stout, tangy cheddar and mustard powder. When the potatoes are done, stir even more freshly-grated cheese into the cooled sauce and spoon it over the top. Return to the oven until the cheese is gooey and starting to bronze. Perfect.

Take the humble sprout to a whole new level with this zingy, Asian-inspired sauce.

Begin by blitzing together crunchy peanut butter, honey, soy sauce, a dash of sesame oil, minced garlic and ginger, and a squeeze of lime juice. Then drizzle over tender steamed baby sprouts, and finish with a scattering of fresh chilli and chopped peanuts.

If you’re in the mood for a burst of flavour and eye-catching colour, put an exciting, Eastern-inspired spin on a festive favourite.

Begin by parboiling your potatoes, then roast them in a pre-heated mixture of ghee, turmeric, cumin seeds, black mustard seeds and curry leaves. Turn regularly for an even finish that surprises and delights with every bite.

What better way to put a twist on the classic Christmas veg than by making it taste even more, well, sprout-ier? Roasting your brussels in a hot oven brings out their natural nuttiness, while sweet shallots and savoury balsamic further elevate the flavour.

Trim, peel and halve the sprouts and shallots, before tossing them with olive oil in a roasting tin. Once roasted, drizzle over some balsamic and shake the tin to coat, before returning to the oven for a dark and sticky caramelised finish.

Treat your sprouts to an umami-rich crunch, so everyone around the table can enjoy a festive pop of flavour and texture.

First off, prepare the pangrattato by melting anchovies in a large frying pan with plenty of their own oil, adding chopped garlic and chilli flakes. Toss in some coarse breadcrumbs and stir until golden and crisp. Then add trimmed sprouts to a lightly-oiled sauté pan and shake over a medium heat until they’re scorched in places. Lastly, splash in a little water to ensure the sprouts are steamed through, before serving topped with generous handfuls of the pangrattato.

Here’s a fun twist on a yule log they’ll love.

Halve a standard swiss roll sponge to make two long strips, fill one strip with whipped cream, cherries and sweet black cherry jam, then roll up. Repeat and roll the next strip around the first, repeating again with two more swiss roll sponges. Now for the best part… lie the cake on its flat side and decorate with ganache and chocolate shavings.

Get tongues wagging, and drooling, with this striking striped yule log.

Prepare a sponge cake mixture, then infuse with a fresh mint essence and decadent melted white chocolate. Divide in two, turning one half red with a touch of food colouring. Pipe alternate sponge stripes onto parchment and bake, then fill and roll with whipped cream and lashings of grated white chocolate. For added festive flair, decorate with whipped cream and mini candy canes.

Liven up a classic yule with the boozy, indulgent flavours of tiramisu.

Begin by brushing a simple vanilla swiss roll sponge with espresso and brandy syrup, before filling with a creamy mascarpone filling – not forgetting another healthy splash of brandy. Dust with cocoa powder and roll, then smother with chocolate ganache and a final shower of cocoa. Here’s a décor tip: use a fork to create a bark-like pattern.