12 minute read
RECIPES
Xmas Recipes
6NEW RECIPES TO EXPLORE
Crackled Pork Rack with Tray-Roasted Bacon, Pistachio & Craisin Stuffing Easy Glazed IXL Christmas Ham
White Forest Crackle Cheesecake Log Asian Crispy Pork Belly with Sticky Dipping Sauce White Crackle Snowman
Violet Crumble Christmas Wreath
Prep Time: 30 minutes Cook Time: 31 hour 30 minutes Serves: 8 people
INGREDIENTS 1 x 2.5kg (8-bone) pork loin rack, scored (see tip below) 1 tablespoon olive oil 1 tablespoon sea salt flakes 8 baby red apples, scored apple skin horizontally around the middle
Tray-roasted bacon, pistachio & craisin stuffing 150g rindless Australian streaky bacon, thinly sliced crossways 3 cups white sourdough bread, torn into 1-2cm pieces (made from day old bread) 12 sage leaves, chopped ½ cup pistachios, roughly chopped ½ cup craisins 2 tablespoons olive oil 1 brown onion, finely chopped 3 garlic cloves, finely chopped
METHOD 1. Preheat oven to 240°C/220°C fan-forced. Rub pork rind with oil then rub with salt. Place pork on a rack in a large baking tray lined with baking paper. Roast pork for 35-45 minutes until skin is golden and crackled. 2. Meanwhile, to make the tray stuffing, combine torn bread, sage, pistachios and craisins in a large bowl. Set aside. Heat oil in a large non-stick frying pan over medium-high heat. Add onion, garlic and bacon and cook, stirring often, for 5 minutes until onion is tender and bacon is golden on the edges. Add bacon mixture to bread mixture and stir until bread is well coated with oil. Spoon stuffing mixture onto a large baking tray lined with baking paper.
Set aside. 3. Reduce heat to 170°C/150°C fan-forced. Roast pork for a further 45-50 minutes or until just cooked through. 4. In the last 30 minutes of cooking the pork, place tray with the stuffing on the top shelf of the oven and cook for 25-30 minutes until golden. 5. In the last 20 minutes of cooking the pork, place apples around the pork and cook for 20 minutes. 6. Remove pork from oven. Cover loosely with foil and rest for 10 minutes. Serve pork with the stuffing and apples. Team with gravy and steamed beans if liked.
TIP • For best results, dry the pork belly with paper towel. Place, uncovered, in the fridge overnight to air dry. Let pork stand at room temperature for 1 hour before roasting.
EASY GLAZED IXL CHRISTMAS HAM
Makes: makes approximately 2 cups of glaze (enough to glaze a 7-8kg ham)
IXL CHRISTMAS
INGREDIENTS • 480g IXL Breakfast Marmalade • 1/4 cup (60ml) maple syrup • 2 tablespoons brown sugar • 1 tablespoon dijon mustardHAM • Ham (7-8kg)
METHOD 1. Place all the ingredients in a small saucepan and stir over medium heat until sugar dissolves. 2. Bring to the boil and reduce heat e 3. to low. Simmer uncovered for approximately 15 minutes or until glaze thickens. 4. Set aside to cool slightly. 5. Carefully use a sharp knife to separate edge of rind from fat layer of ham. Use fingers to carefully remove rind. 6. Rcore the fat in a diagonal pattern being careful not to cut all the way through. 7. Brush the ham generously with a ce small heat sa to ucep low an and stir over medium heat IXL Breakfast Marmalade glaze and place on a wire rack over a baking dish or tray. 8. Fill dish with enough water to cover until sugar dissolves proximately 15 minutes or until glaze thickens 9. base. Cook in oven at 180ºC for approximately 15-20 minutes per kg. to separate edge of rind from fat layer of ha 10. m Brush over glaze throughout cooking. move rind. pattern being careful not to cut all the way through y with IXL Breakfast Marmalade glaze and place on a wire rack
er to cover base approximately 15-20 minutes per kg out cooking ely 2 cups of glaze (enough to glaze a 7-8kg ham)
WHITE FOREST CRACKLE CHEESECAKE LOG
Prep Time: 1 hour (+ chilling time) Cook Time: 10 min Serves: 8
INGREDIENTS Cheesecake Filling 100g Copha, chopped 90g (1/2 cup) white cooking chocolate, chopped 375g cream cheese, diced, at room temperature 55g (1/4 cup) caster sugar 2 tsp vanilla extract 80ml (1/3) cup thickened cream ½ cup (120g) stoneless black cherries in syrup, drained well, chopped White Chocolate Crackle Mixture 60g Copha, chopped 60g white cooking chocolate, chopped 60g (1 1/2 cups) Kellogg’s Rice Bubbles 60g (1/2 cup) icing sugar mixture 35g (1/3 cup) desiccated coconut 2 tbsp full cream milk powder 100g white chocolate melts, melted White chocolate curls (see tip) Fresh cherries, to decorate
METHOD Cheesecake filling 1. Combine the Copha and chocolate in a bowl over a saucepan of gently simmering water, stir until melted. Remove from heat. Stand for 10 minutes to cool slightly. 2. Beat cream cheese, sugar and vanilla in a large bowl of an electric mixer using the paddle attachment for 1 to 2 minutes or until soft. With motor operating on a low speed, beat in melted Copha mixture until combined.
Add cream and then beat on low speed for 10 seconds, or until thick. Fold in cherries. 3. Spoon filling onto a sheet of plastic wrap. Enclose in plastic wrap and roll into a 7cm wide x 23cm long log. Refrigerate overnight.
White chocolate crackle mixture 1. Combine the Copha and cooking chocolate in a bowl over a saucepan of gently simmering water, stir until melted. Remove from heat. 2. Combine the Rice Bubbles, icing sugar, coconut and milk powder in a bowl, add the Copha mixture and stir to combine. Press mixture over log to coat. Refrigerate for at least 1 hour, or until ready to serve. 3. Place log on a serving plate. Drizzle with white chocolate melts. Decorate with chocolate curls and cherries. Cut into slices to serve.
TIP • To make white chocolate curls, melt 180g block white cooking chocolate and pour over an up-turned oven tray. Spread evenly. Stand at room temperature for 1-2 hours or until set. Push a large, flat-bladed knife across the surface of the chocolate to create chocolate curls. Curls can be kept in the fridge for up to one week in an airtight container.
NOTE • Garnish can be changed from fresh whole cherries to maraschino cherries.
ASIAN CRISPY PORK BELLY WITH STICKY DIPPING SAUCE
Cook Time: Cooking times will differ slightly depending on the size of pork you use Serves: 6-10
Pork Belly is everyone’s favourite as long as it is tender and melting, with a wonderful crunchy crackling. This version will have you making it again and again. Try it as party or finger food, or whip up some roast potatoes and use it as a main.
INGREDIENTS
1–3 kg piece boneless pork belly, skin on Boiling water as needed 3 tbsp pink salt flakes 2 tsp five-spice powder Extra Virgin Olive Oil as needed Rice wine vinegar as needed White wine as needed
Sauce 1 clove garlic, minced 30g ginger, minced 1 red chilli, finely chopped 3 tbsp dark brown sugar 50g dark soy sauce Pinch five-spice powder METHOD 1. Ask your butcher to score pork belly skin all over in a diamond pattern without cutting the meat or do it yourself with a very sharp knife. 2. Preheat oven with grill to 160°C and line a baking dish with paper. 3. Place pork belly into a dish and place into a large sink. 4. Pour a kettle of boiling water over the pork, allowing it to drain away. Pat pork skin dry with a paper towel. Place pork onto prepared baking dish. 5. Mix the sea salt with five-spice powder and rub half onto the skin of the pork. Be generous. 6. Rub skin with 1 tbsp oil, then 1 tbsp vinegar, then repeat until all the scored skin has been well coated in flavour. 7. Place into the oven on the lowest shelf. Pour in enough white wine to reach fat layer of pork belly. Cover with foil and cook 60 minutes until starting to crisp up. 8. Increase heat to 200°C and cook until pork skin is crispy and golden, 35–45 minutes. If your oven allows for a higher temperature, do so for a few minutes now, but stand and watch as it can go from perfect to burnt in seconds. Remove from oven and cover loosely with foil for 15 minutes. 9. To make sauce, combine all ingredients and cook in a small pan for 3-4 minutes on a medium heat until fragrant and blended, stirring occasionally. 10. Cut pork into bite-sized pieces and serve hot with dipping sauce.
WHITE CRACKLE SNOWMEN
Prep Time: 2 hours Cook Time: 10 min Serves: 12
INGREDIENTS 2 ½ cups (435g) white chocolate melts 12 milk chocolate melts 12 pieces Dairy Milk Chocolate Roll Mini M&M’s, black writing icing and chopped orange jelly beans, to decorate Crackle Mixture 2 x 180g block white chocolate, chopped 75g Copha, chopped 2 cups (80g) Kellogg’s Rice Bubbles ½ cup (50g) desiccated coconut
METHOD Crackle mixture 1. To make crackle mixture, place chocolate and Copha in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted.
Remove from the heat. Stir in ½ cup of Rice Bubbles and coconut until well combined. Refrigerate until just firm. Snowman head and body 1. To make the snowman’s body, roll one level tbsp of mixture into a ball.
Repeat to make 12 large truffle balls. Place onto a lined baking tray and set aside. 2. To make the snowman’s head, roll 2 tsp of mixture into a ball then repeat to make 12 small truffle balls. Place onto prepared baking tray with the snowman’s body truffle balls. 2. Roll truffle heads and bodies in remaining Rice Bubbles to coat. Return to baking tray and refrigerate for 15 minutes. Coating snowman 1. Meanwhile, place white chocolate melts into clean heatproof bowl. Sit bowl over saucepan of simmering water and stir until melted. Remove from heat. 2. One at a time, dip all the truffle heads into the melted chocolate, allowing excess to drip away. Return to lined tray. 3. Repeat with the truffle bodies dipping so that only the bottom half is covered in chocolate. Place onto prepared tray with truffle heads and refrigerate for 15 minutes. Reserve remaining chocolate. Decorating the snowman 1. Using a sharp knife, trim top off truffle heads to sit flat. Using some of the reserved melted chocolate as glue, stick one milk chocolate melt on top of each truffle head, then stick one piece of Dairy Milk Chocolate Roll on top, for the hats. Stick truffle heads onto truffle bodies. 2. Using chocolate as glue, decorate snowman bodies with M&M’s for the buttons and glue the jelly bean piece on the truffle head for the nose.
Use writing icing to draw eyes and mouth.
TIP • Store in a sealed airtight container in the refrigerator. Snowmen will keep for up to one week.
VIOLET CRUMBLE CHRISTMAS WREATH
Difficulty: Easy Prep Time: 5 mins Cook Time: 8 hours including setting Serves: 8 -10 serves
INGREDIENTS 2L vanilla ice cream, softened 2 Violet Crumble bars, roughly chopped into tiny crumbed pieces 1 Violet Crumble bar, chopped for decorating Cherries, for decorating Mint leaves, for decoratingserving plate on top of ice-cream and turn over. Top with Violet Crumble pieces, cherries and mint leaves. METHOD 1. Line base and side of a 24cm springform pan with baking paper. 2. Wrap a 9cm round ramekin with a double layer of plastic wrap and place in the centre of the pan. 3. In a large bowl add softened ice cream and Violet
Crumble. Fold mixture until just combined. Spoon into the prepared pan and smooth the top. Transfer to the freezer for 4 hours or until frozen. 4. To serve, remove the ramekin and release the side from the pan (if necessary, rub outside of cake pan with a hot damp cloth). Place inverted serving plate on top of ice-cream and turn over. Top with Violet
Crumble pieces, cherries and mint leaves.
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