A Simple Christmas Feast: Santa Mojito + Peach & Prosciutto Salad + Barramundi with Pea Puree

What we look forward to most at Christmas is rarely the extravagant delicacies, but the warmth of gathering around the table with loved ones. Yet the moment many think about hosting a Christmas Feast at home, they’re immediately put off by complicated steps, the need for an oven, or the fear of being chained to the kitchen all night. This menu is designed precisely for those who want the food to look stunning and still have plenty of time to enjoy their guests: one signature cocktail, one appetiser, one main course – no oven required, everyday supermarket ingredients, straightforward steps, and effortlessly scalable for a crowd while still delivering Michelin-worthy presentation.

To Start the Christmas Feast - Strawberry Santa Mojito

Kick things off with a glass of blushing, irresistible strawberry mojito – the Christmas spirit arrives the second it’s served. Dice fresh strawberries, add a touch of maple syrup and lime juice, toss in a few mint leaves and gently muddle to release their juice and fragrance. Fill the glass with ice, pour in around 40 ml of vodka (white rum or gin works beautifully too), top up with chilled soda water, then garnish with a whole strawberry on the rim and a generous bunch of mint. It’s as photogenic as it is delicious. For a non-alcoholic version, simply skip the spirits – it remains refreshingly bright and universally loved. Ten minutes from start to finish, and the entire table will be wowing in unison.

Ingredients（2 glasses）：

Strawberries	150g
Lime	1 each
Maple Syrup	2 tbsp
Mint Leaves	a handful
soda Water	400ml
Vodka	80ml

Steps

1.

Add the strawberries, mint leaves, maple syrup, and lime juice into the glass. Muddle everything until crushed.

2.

Add ice.

3.

Pour in the vodka and soda water.

4.

Finally, garnish with strawberry pieces and mint leaves.

Strawberry Santa Mojito

Appetiser: White Peach & Prosciutto Salad

The star is lightly pan-fried white peach. Choose slightly firmer peaches, slice them, and sear both sides over medium heat until the surface just caramelises – the natural sugars awaken and release an intoxicating aroma. Lay the warm slices over a silky homemade white-peach dressing (perfectly ripe peach blended with white wine vinegar, honey, and extra-virgin olive oil until emulsified – so delicious you’ll want to drink it straight), then casually drape thin slices of Prosciutto on top; the interplay of salt and fruit is pure magic. Finish with toasted almond flakes, a drizzle of herb oil, and a scattering of red sorrel or micro-herbs. One elegant, vibrant, luxurious salad – refreshing, appetite-whetting, and the perfect opening act for a Christmas feast.

White Peach Salad (serves 3-4)：

White Peaches	2 each
Red Sorrel	a bit
Almond Flakes	25g
Prosciutto	100g
Herb Oil	a drizzle
White Peach Dressing:
White Peach	1 each (100g)
White wine vinegar	1 tbsp
Salt	1 pinch
Honey	1 tsp
Extra virgin olive oil	80ml

Steps

1.

Make the dressing first: peel 1 peach, place the peach flesh, white wine vinegar, salt, and honey into a blender and blend until smooth. Slowly drizzle in the extra virgin olive oil while blending to form a thick dressing.

2.

Toast the almond. Cut the remaining peaches into pieces and lightly pan-sear them until lightly caramelised.

3.

Spread a layer of peach dressing on a plate. Place the seared peaches, walnuts, salad leaves, and prosciutto on top. Finish with a drizzle of herb oil and enjoy.

Caramelised White Peach & Prosciutto Salad

Main Course: Pan-Fried Barramundi with Pea Purée

Many shy away from pan-frying fish, fearing stuck skin or uneven cooking, but barramundi is one of the most forgiving and rewarding choices. Pat the fillet completely dry, season evenly with salt, place skin-side down in a hot pan, and weigh it down (or press gently with a spatula) until the skin turns golden and shatteringly crisp. Flip, add a knob of butter, and continuously baste the flesh – the fish stays succulent throughout, cooked entirely on the stovetop. The sides are just as simple: frozen peas blended with a little homemade chicken stock into a velvety bright-green purée, plus pancetta rendered until fragrant, then quickly tossed with mushrooms and more peas for a salty-sweet, umami-packed medley. One bite of crackling skin, one spoonful of silky purée, one forkful of earthy mushrooms – layers of texture and flavour that linger on the palate.

Ingredients (serves 3-4)：

Barramundi fillet	500g
Pancetta	50g
Cup Mushroom	200g
Green Peas	300＋100g
Chicken Stock	100g
Butter	50g
Salt	to taste
Lemon Juice	2 tsp
Prawn Oil	a drizzle

Steps

1.

Make the pea purée: heat a pan over medium-low heat, add a little olive oil and 20 g butter, then add the peas and mix well. Add chicken stock and cook for 5 minutes.

2.

Transfer everything from the pan into a blender, add a little salt, and blend into a smooth pea purée. Set aside.

3.

Season the fish fillets evenly with salt. Heat a frying pan over medium heat and add some oil. Place the fillets skin-side down and sear until the skin turns golden. Flip the fish, add 30 g of butter, and baste the fillets for 2–3 minutes. Flip the fish again and continue basting for another 2–3 minutes. After about 7–8 minutes in total, the fish should be cooked. Transfer the fillets onto a rack and let them rest for 5 minutes.

4.

Dice the pancetta. Using the same pan, cook the pancetta to release its fat, then add mushrooms and peas. Sauté until softened, then finish with lemon juice and a pinch of salt if you like.

5.

To plate: spread pea purée on the plate, add the sautéed peas and mushrooms, place the fish on top, and finish with shrimp-head oil before serving.

Pan-Fried Barramundi with Pea Purée

The entire menu, from cocktail to main, takes under two hours including prep, yet guests will marvel, “We can really cook this well at home?” Most importantly, the host isn’t trapped alone in the kitchen but can leisurely raise a glass, laugh, take photos, and open presents – leaving the best moments for the best people. That, perhaps, is the true flavour of Christmas: delicious food paired with an even warmer atmosphere.

This year, give this “lazy-homecook-turns-masterchef” Christmas menu a try and let ease and delight share the table. Wishing everyone a very Merry Christmas! 🎄