Christmas lunch ideas for under $100

Christmas is a magical time of year, but it can also be stressful. Presents, decorations, and other festive extras to ensure you have a very merry Christmas can put enough of a strain on your budget, before you even consider food.

Not to worry, because Christmas lunch doesn’t have to blow your budget. In fact, doing Christmas lunch for under $100 can be equally delicious, filling, and memorable. Fit to feed 8-10 people, these two tasty Christmas lunch ideas for under $100 should suit any taste or timeframe, leaving you to have a joyous, jolly Christmas.

Lunch plan #1

If you’re a traditionalist, our first lunch plan might be the meal for you. Although this plan requires more cooking/preparation time, it’s well worth it in the long run for both the taste, and all the leftovers it makes.

Mains

  • Roast Turkey Thigh Roll
  • Roast Pork with Crackling
  • Roast Lemon Chicken

Sides

  • Crispy Hasselback Potatoes
  • Honey Glazed Carrots
  • Peas

Desserts

  • Pavlova
  • Easy Christmas Pudding with cream and custard

Roast turkey thigh roll

Prep: 0 mins
Cook: 90 mins
Serves: 6-8

Ingredients

1 x 1kg Turkey Thigh Roll

Method

  1. Preheat oven to 180C
  2. Remove the turkey from the plastic packaging, but leave it wrapped in the foil provided.
  3. Place the turkey into a baking dish and add 1/2 cup of water.
  4. Roast the turkey roll for 50 minutes before removing the foil.
  5. Baste with a small amount of oil to help the turkey brown.
  6. Place the turkey back into the oven for the remaining 40 minutes.
  7. Allow the turkey to rest for 10 minutes before carving.

Tip: Your turkey is cooked when the juices run clear after piercing it, or when the internal temperature reaches 82C.

Roast pork with crackling

Prep: 5 mins
Cook: 1.5 – 2hrs
Serves: 8-10

Ingredients

1 x 2kg pork roast, rind scored
2 tbs oil
2 tbs salt

Method

  1. Preheat oven to 230C.
  2. Use paper towel to pat dry the pork rind before rubbing the salt and oil onto the rind.
  3. Place the pork in a large baking dish and bake for 30 minutes or until the rind starts to crackle.
  4. Reduce the temperature to 180C and bake for a further 1-1.5hrs.
  5. Remove the pork from the oven and allow to rest for 10 minutes before carving.

Tip: If your rind hasn’t crackled enough near the end of the cooking time, turn the heat back up to 230C for the last 10 minutes.

Roast lemon chicken

Prep: 10 mins
Cook: 1.5-2hrs
Serves: 6-8

Ingredients

1 large chicken (2-3 kg)
1 lemon
1 tbs oil
Rosemary, to taste
Salt, to taste

Method

  1. Preheat oven to 190C.
  2. Place the chicken, breast side up, in a large baking dish.
  3. Cut the lemon in half, place half the lemon inside the cavity of the chicken and juice the remaining half.
  4. Combine the lemon juice with the oil. Brush the lemon mixture over the chicken and season with salt and rosemary.
  5. Roast the chicken for 1.5-2hrs, basting it with pan juices every 30 minutes.
  6. Remove the chicken from the oven and allow it to rest for 10 minutes before carving.

Tip: Your chicken will be cooked when the juices run clear after piercing the thigh with a sharp knife.

Crispy hasselback potatoes

Prep: 15 mins
Cook: 60 mins
Serves: 8

Ingredients

4 large potatoes, peeled
2-3tbs oil
1-2 cloves garlic, minced
1 tsp dried rosemary
Salt

Method

  1. Preheat oven to 200C.
  2. Halve the potatoes lengthways.
  3. With the cut side down, make thin evenly spaced cuts about 3mm apart to near the base of the potato. The cuts should not go through the base of the potato.
  4. Transfer potatoes to a baking tray lined with baking paper.
  5. Combine the oil, garlic and rosemary in a small bowl. Drizzle the mixture over the potatoes.
  6. Season with salt.
  7. Roast for 1 hour, turning occasionally.

Honey glazed carrots

Prep: 10 mins
Cook: 15 mins
Serves: 8

Ingredients

8 carrots, sliced in quarters
2 tbs honey
2 tbs butter

Method

  1. Steam the carrots until they are tender.
  2. Combine the honey and butter in a large frying pan over medium heat, stir until the butter has melted.
  3. Place the carrots in the frying pan in a single layer. Gently coat the carrots in the glaze. Serve.

Tip: If you would like your carrots crispier, increase the heat for a few minutes and turn the carrots to avoid burning.

Pavlova

Prep: 20 mins
Cook: 1.5hrs
Serves: 6-8

Ingredients

6 egg whites
Pinch of salt
1 1/2 cups sugar
1 1/2 tbs cornflour
1 tsp white vinegar
300 ml thickened cream
Fruit to serve

Method

  1. Preheat oven to 100C.
  2. Beat the egg whites and salt with electric beaters until the eggs become frothy.
  3. Continue beating and gradually add the sugar, 1 tbs at a time, until all the sugar has been added.
  4. Continue to beat the mixture until it has become thick and glossy and you can’t feel any grains of sugar in the mix.
  5. Reduce the beater speed and mix in the vanilla, cornflour and vinegar. Mix until well combined.
  6. Spoon the meringue onto a baking tray lined with baking paper and shape how you wish.
  7. Bake for 90 minutes.
  8. Turn the oven off and leave the door slightly ajar. Leave the pavlova to cool inside the oven until the oven goes cold.
  9. Beat the cream until soft peaks form.
  10. Top the pavlova with the cream and fruit of your choice before serving.

Tip: It’s easy to get a round pavlova if you draw a circle onto the baking paper first. Simply draw the circle and then flip the baking paper over before placing it onto your baking tray. This way your meringue won’t touch your pencil/pen marks.

Easy Christmas pudding

Prep: 5 mins
Cook: 4.5hrs
Serves: 6-8

Ingredients

375g mixed dried fruit.
1/2 cup water
1/4 cup white sugar
1/4 cup brown sugar
100 g butter
1/2 tsp bicarb soda
1 egg
1/2 cup plain flour
1/2 cup self-raising flour
1/2 tsp mixed spice
1/4 tsp cinnamon

Method

  1. Mix together the mixed fruit, water, sugar and butter in a saucepan over low heat. Stir until the butter melts, then bring to the boil. Reduce the heat and simmer for 5 minutes.
  2. Stir in the bicarb soda and remove from the heat. Set aside to cool completely.
  3. Once the mixture has cooled, stir in the egg, flour and spices.
  4. Spoon the mixture into a greased pudding bowl and clip on the lid.
  5. Carefully lower the pudding bowl into a big pot of boiling water filled to 2/3.
  6. Simmer with the lid on for 4 hours.
  7. Lift the pudding bowl out of the pot and cool to room temperature. Refrigerate until needed.
  8. To heat the pudding up, you can boil it again for an hour or you can turn it out onto a plate and microwave individual pieces.
  9. Serve with cream and custard.

Tip: Tie a piece of string to the pudding bowl to form a handle, this will make it easier to get the pudding bowl in and out of the boiling water.
If you need to add more water during the cooking process, it is best to top it up using boiling water from the kettle so the temperature doesn’t drop.

Custard

Prep: 5 mins
Cook: 5 mins
Serves: 6-8

Ingredients

3 tbs custard powder
3 cups milk
3 tbs sugar

Method

  1. Place the custard powder and sugar into a saucepan.
  2. Blend with 1/3 cup of milk to make a smooth paste.
  3. Gradually add the remaining milk, whisking well.
  4. Slowly bring the custard to the boil, stirring continuously.
  5. Reduce to a low heat and simmer for 1 minute.
  6. Best served hot.

Shopping list

1kg Turkey thigh roast – $10
2kg Whole chicken – $8
2kg Pork roast – $16
1 lemon – 70c
1kg potatoes – $3
1kg carrots – $2
1 bulb garlic (pantry staple) – 90c
Fruit for pavlova – $5
Dried rosemary (pantry staple) – $1.30
Mixed spice (pantry staple) – $1.45
Cinnamon (pantry staple) – $1.50
Honey (pantry staple) – $4.50
Plain flour (pantry staple) – 75c
Self-raising flour (pantry staple) – 75c
Brown sugar (pantry staple) – $2.15
375g mixed dried fruit – $2.30
Sugar (pantry staple) – $1
Corn flour (pantry staple) – $1.50
Vanilla essence (pantry staple) – $1.95
1 dozen eggs – $3
600ml thickened cream – $2.75
2L milk – $2.20
250g butter – $2.80
1kg frozen peas – $2
Custard powder (pantry staple) -$1
Oil (pantry staple) – $2.25
Salt (pantry staple) – 90c
Bicarb soda (pantry staple) – $1.60
White vinegar (pantry staple) – $1.20

Total cost: $84.45
Cost of pantry staples: $24.70
Total cost (minus pantry staples): $59.75

Lunch plan #2

If time is of the essence but you don’t want to sacrifice taste, then lunch plan #2 might be perfect for you. Requiring much less kitchen and preparation time than lunch plan #1, this meal still packs a mighty punch in the flavour department.

Main

Brown Sugar Glazed Ham

Sides

Prawn Caesar Like Salad
Easy Potato Salad

Dessert

Pavlova
Easy Christmas Pudding with cream and custard

Brown sugar glazed ham

Prep: 15 mins
Cook: 1 hr 10 mins
Serves: 15 – 20

Ingredients

1 x 4kg leg ham
1/2 cup brown sugar
3 tbs honey
1 tbs dijon mustard
1 tbs butter

Method

  1. Preheat oven to 180C
  2. Combine the sugar, honey, mustard and butter in a saucepan over low heat, stir until the butter has melted and the sugar has dissolved. Set aside.
  3. Use a sharp knife to cut through the ham rind 8-10cm above the shank. Use your fingers to gently lift the rind away from the layer of fat underneath. Discard the rind.
  4. Score the fat to make a diamond pattern and wrap the end of the shank in alfoil to prevent it burning.
  5. Place the ham in a large baking dish and brush 1/3 of the glaze all over the layer of fat. Reserve the remaining 2/3 of glaze.
  6. Bake for 30 minutes, then remove the ham from the oven and brush on another 1/3 of the glaze.
  7. Cook for 20 minutes, before basting the ham with the last 1/3 of the glaze.
  8. Cook for a further 10 minutes, then remove the ham from the oven.
  9. Allow the ham to rest for 10 minutes before carving.

Prawn caesar like salad

Prep: 10 mins
Cook: 0 mins
Serves: 8

Ingredients

  1. 2 x baby cos lettuce
  2. 32 Tiger Prawns, peeled and deveined
  3. 6 eggs, hard boiled, sliced in half
  4. 150g bacon, diced and cooked
  5. Parmesan cheese, to serve
  6. Homemade mayonnaise, to serve

Method

Arrange the lettuce, prawns, eggs and bacon on a serving platter.
Drizzle over the homemade mayonnaise or serve it on the side.
Sprinkle with Parmesan cheese before serving.

Easy potato salad

Prep: 10 mins
Cook: 10 mins
Serves: 8

Ingredients

1.2kg potatoes, washed well
150g bacon, diced and cooked
4 eggs, hard boiled and diced
1 cup whole egg mayonnaise

Method

  1. Cut the potatoes into pieces (you may peel them if you’d prefer), and steam for 10 minutes or until tender.
  2. Cut the cooked potato into bite sized pieces.
  3. Combine all ingredients in a large bowl and stir through the warm potatoes.
  4. Serve warm.

Whole egg mayonnaise

Ingredients

1 egg, room temperature
Pinch of salt
1 tsp white vinegar
1 tsp dijon mustard
1 cup sunflower/vegetable or canola oil

Method

  1. Place the egg, salt, mustard and vinegar into a small bowl and mix for 10 seconds until frothy.
  2. Add a tablespoon of oil and mix until incorporated.
  3. Gradually add the oil, a bit at a time and blend until incorporated after each addition. If you have a helper, they can pour the oil in slowly while you blend the mixture.
  4. Taste the mayonnaise and add more salt, mustard or vinegar to suit your preferred taste.

Tip: If you over mix your mayonnaise or it’s a hot day, the mayonnaise may become runny. If this happens, put it in the fridge to cool down.

Pavlova

Prep: 20 mins
Cook: 1.5hrs
Serves: 6-8

Ingredients

6 egg whites
Pinch of salt
1 1/2 cups sugar
1 1/2 tbs cornflour
1 tsp white vinegar
300ml thickened cream
Fruit to serve

Method

  1. Preheat oven to 100C.
  2. Beat the egg whites and salt with electric beaters until the eggs become frothy.
  3. Continue beating and gradually add the sugar, 1 tbs at a time, until all the sugar has been added.
  4. Continue to beat the mixture until it has become thick and glossy and you can’t feel any grains of sugar in the mix.
  5. Reduce the beater speed and mix in the vanilla, cornflour and vinegar. Mix until well combined.
  6. Spoon the meringue onto a baking tray lined with baking paper and shape how you wish.
  7. Bake for 90 minutes.
  8. Turn the oven off and leave the door slightly ajar. Leave the pavlova to cool inside the oven until the oven goes cold.
  9. Beat the cream until soft peaks form.
  10. Top the pavlova with the cream and fruits of your choice.

Tip: It’s easy to get a round pavlova if you draw a circle onto the baking paper first. Simply draw the circle and then flip the baking paper over before placing it on your baking tray. This way your meringue won’t touch your pencil/pen.

Easy Christmas pudding

Prep: 5 mins
Cook: 4.5hrs
Serves: 6-8

Ingredients

375g mixed dried fruit.
1/2 cup water
1/4 cup white sugar
1/4 cup brown sugar
100g butter
1/2 tsp bicarb soda
1 egg
1/2 cup plain flour
1/2 cup self-raising flour
1/2 tsp mixed spice
1/4 tsp cinnamon

Method

  1. Mix together the mixed fruit, water, sugar and butter in a saucepan over low heat. Stir until the butter melts, then bring to the boil. Reduce the heat and simmer for 5 minutes.
  2. Stir in the bicarb soda and remove from the heat. Set aside to cool completely.
  3. Once the mixture has cooled, stir in the egg, flour and spices.
  4. Spoon the mixture into a greased pudding bowl and clip on the lid.
  5. Carefully lower the pudding bowl into a big pot of boiling water filled to 2/3.
  6. Simmer with the lid on for 4 hours.
  7. Lift the pudding bowl out of the pot and cool to room temperature. Refrigerate until needed.
  8. To heat the pudding up, you can boil it again for an hour or you can turn it out onto a plate and microwave individual pieces.
  9. Serve with cream and custard.

Tip: Tie a piece of string to the pudding bowl to form a handle, this will make it easier to get the pudding bowl in and out of the boiling water.
If you need to add more water during the cooking process, it is best to top it up using boiling water from the kettle so the temperature doesn’t drop.

Custard

Prep: 5 mins
Cook: 5 mins
Serves: 6-8

Ingredients

3 tbs custard powder
3 cups milk
3 tbs sugar

Method

  1. Place the custard powder and sugar into a saucepan.
  2. Blend with 1/3 cup of milk to make a smooth paste.
  3. Gradually add the remaining milk, whisking well.
  4. Slowly bring the custard to the boil, stirring continuously.
  5. Reduce to a low heat and simmer for 1 minute.
  6. Best served hot.

Shopping list

3.8kg ham – $26.60
32 tiger prawns – $16
300g bacon – $3.60
1.2kg potatoes – $3.60
Baby cos lettuce 2 pack – $3
Fruit for pavlova – $5
Brown sugar (pantry staple) – $2.15
Sugar (pantry staple) – $1
Dijon mustard (pantry staple) – $2
Corn flour (pantry staple) – $1.5
Custard powder (pantry staple) – $1
Plain flour (pantry staple) – 75c
Self-raising flour (pantry staple) – 75c
Bicarb soda (pantry staple) – $1.60
Vanilla essence (pantry staple) – $1.95
375g mixed diced fruit (pantry staple) – $ 2.30
Cinnamon (pantry staple) – $1.50
Mixed spice (pantry staple) – $1.45
2L milk – $2.20
2 dozen eggs – $6
600ml cream – $2.75
Parmesan cheese – $1.60
Oil (pantry staple) – $2.25
White vinegar (pantry staple) – $1.20
250g butter (pantry staple) – $2.80
Salt (pantry staple) – 90c
Honey (pantry staple) – $4.50

Total cost: $99.95
Cost of pantry staples: $27.3
Total cost (minus pantry staples): $72.65

These meal plans come courtesy of Mummy On A Budget

This post was brought to you by Budget Direct Home Insurance

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