Plummeting prices make lamb the meat of choice this Christmas.
By Mel Fernandez, Food Editor – www.halohalo.nz
AUCKLAND – Surprisingly Santa’s resounding ‘Ho Ho Ho’ has been supplanted by ‘Baa, Baa, Baa’ – because there has been a significant change in meat choice for Christmas lunch across Aotearoa.
In Asian households for example, ham has traditionally been the go-to meat of choice for Christmas feasting. But this year an interloper has given ham the elbow. No, it is not turkey that we will be gobbling down but instead it is lamb roast that will feature as part of the Christmas spread.
In the midst of a cost-of-living crisis families are making the switch to lamb in droves for one simple reason – lamb prices have plummeted, which is very unusual during Christmas time.
A word of warning though, if you have not done it before, it can be stressful preparing a lamb roast for your friends and family.
Greg Egerton from Princes Street Butcher and Kitchen has some calming words of advice for Kiwis keen for a relaxed festive period.
“My advice to everyone is prep like a pro. For me, Christmas is about spending time with my friends and family, so I don’t want to be spending it holed up in the kitchen away from everyone.
“If you’re planning on cooking a leg of lamb this year, have a look at recipes.co.nz for some tips on prepping your meat or ask your local butcher for their top tips on reducing your kitchen time this Christmas.”
On the other hand if you are expecting friends and family to stream in on the day, a whole lamb spit roast might be the way to go.
But for Pinoys, I guess, there can only ever be one dish that will be at the centre of the table – the classic Filipino lechon. “The best pork dish ever,” to quote Anthony Bourdiain.
Fortunately, you don’t have to toil over a hot barbecue pit to whet your appetitie, you can order a whole lechon in advance from popular suppliers like Lechon Ta Bai or Enrico’s Lechon.
What makes up the rest of the Kiwi’s Christmas plate is most likely to be potatoes and mixed salads. What Pinoys will have in common with Kiwis is Hamon (boneless ham), but that’s where the similarity ends.
Pinoys will have a host of unique festive dishes on their menu: Pancit Malabon – the stir-fried noodle dish topped with shrimps, squid, mussels and oyster, Pancit Canton – wheat-flour egg noodles or Pinoy-style spaghetti featuring hot dog slices and ground beef. Then there’s Lumpiang Uubod, the fresh egg rolls, Marcaroni Salad and the list goes on …
The Pavlova is the pick of the Christmas puddings for Kiwis, followed by trifle, strawberries with ice cream and a fruit salad. On the Filipino menu some of the traditional sweet staples are Bibingka, the popular rice cake, the eggstravagant Leche flan, the purple rice cake – Puto Bumbong and a refreshing Filipino-style fruit salad featuring condensed milk.
For those who cooked the Noche Buena treats themselves or ordered it from a restaurant can look forward to enjoying your Pineapple Glazed Christmas Ham, Chicken Inasal, Filipino Spaghetti, Beef in Creamy Mushroom Sauce, Lumpiang Shanghai, Pork BBQ Skewers and the Fruit Salad over the next couple of days.
While Kiwis might make Boxing Day sandwiches with their leftover ham and turkey, Pinoys will cook Lechon Paksiw, a tasty Filipino stew made using the leftover pork. And if you are brave enough you can use the pig’s head to make sisig.
Regardless of what kai you’ll be eating, be merry and enjoy Christmas with those you love.
Maligayang Pasko!
