Donna Hay - Dec 2017/Jan 2018

fast, fresh, simple.

THE

hristmas ISSUE

ISSUE 96 DEC/JAN 2018 www.donnahay.com

Your ultimate Christmas guide with glazed hams, no-fail turkey, desserts to impress, sweet gifts and more

Hello W

hether you’re cooking a Christmas feast for the first time, or you have everyone over each year, we’ve put this edition together so you have every recipe and idea you need in one place, from old favourites to fun new twists.

NEW BOOK

I’m very excited to share a few recipes from my new book, Basics to Brilliance Kids. It’s all about giving simple recipes a healthy spin, while having lots of fun!

For the exclusive extract, turn to page 83.

The approach of the festive season always fills me with the excitement of catch-ups with the people most special to me.

I’m already well into planning mode, making sure I tick all the key boxes, while including a few spins on tradition, plus all the final flourishes, of course! That’s what this bumper issue is all about. The recipes are designed to be mixed and matched with each other, making the big day simple to plan, but with your own special spin. We’ve also included a multitude of clever shortcuts. Our cheat’s hams (page 116) are a perfect example – there are three to choose from, and each one uses a brilliantly easy glaze. Then, of course, there are all the amazing cakes, puddings and desserts! I can’t wait to bake my pudding, whip up a pavlova and spend time with family. Thank you for spending a great year with us and happy holidays. Enjoy! joy

You can connect with me any time, any place. facebook.com/ @donna.hay donnahay @donnahaymagazine

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*Visit welleco.com.au/christmas for our Christmas Gift Sets. Terms of offer are subject to change.

Limited edition sets while stocks last. Not applicable with recurring delivery or any other offer.

Time to feed

your skin Nurture your body’s largest organ from within for radiant, youthful skin.

THE SUPER ELIXIR by WelleCo contains ingredients to get you glowing.

Horsetail & Dandelion Known for reducing skin damaging toxins Aloe Vera Juice Helpful in reducing skin inflammation Grape Seed Extract Antioxidants pack a punch at fighting free radicals Probiotics & Prebiotics Support digestion and reduce sugar cravings for positive effects on acne and aging For the modern woman who counts beauty ingestibles as a non-negotiable step in her beauty regime, THE SUPER ELIXIR is the solution.

Add it to your everyday, and see and feel the WelleCo difference. welleco.com

EXCLUSIVE CHRISTMAS GIFT SETS Limited edition Platinum Glass Caddy filled with 300g of SUPER ELIXIR greens, with complimentary Organic Berry Tinted Lip and Cheek Balm (pictured) in gift sets of your choice*. welleco.com.au/christmas

EDITOR-IN-CHIEF Donna Hay MANAGING EDITOR Francesca Percy SUB-EDITOR Yasmin Sabir

--------------------------------------------------------------------------------------------CREATIVE DIRECTOR Drina Thurston DEPUTY ART DIRECTOR Charlotte Matters DESIGNER Hannah Schubert SENIOR ART DIRECTOR – PROMOTIONS Elen Le Glanic

--------------------------------------------------------------------------------------------FOOD DIRECTOR Steve Pearce SENIOR FOOD EDITOR Jessica Brook FOOD EDITOR Amber De Florio ASSISTANT FOOD EDITOR Georgie Esdaile MARKET EDITOR Hannah Brady PHOTOGRAPHY Chris Court, Ben Dearnley, William Meppem, Con Poulos, Anson Smart OFFICE + EDITORIAL COORDINATOR Rebecca Skountzos (02) 9282 6500 DIGITAL EDITOR Virginia Ford BRAND MANAGER Nicole Crowley (02) 9282 6505 SPONSORSHIPS + COLLABORATIONS MANAGER Ruby Gillard (02) 9282 6500

--------------------------------------------------------------------------------------------GENERAL MANAGER, COMMERCIAL SOLUTIONS STUDIO Renee Sycamore GROUP SOLUTIONS MANAGER, FOOD Ed Faith GROUP SOLUTIONS MANAGER, PREMIUM FOOD Danica Robinson STRATEGY MANAGER, PREMIUM FOOD Thea Pillay COMMERCIAL SOLUTIONS SPECIALIST, PREMIUM FOOD Imogen Rafferty QLD COMMERCIAL DIRECTOR, LIFESTYLE Rose Wegner (07) 3666 6903 VIC GROUP SOLUTIONS MANAGER, LIFESTYLE Vanessa Seidel ASIA ADVERTISING Kim Kenchington, MediaWorks Asia (852) 2886 1106

Moo Sam Chun Tom Khem – Slow Cooked Pork Belly Preparation time – 20 minutes Cooking time – 1HOUR, 10 minutes Serves – 2 Ingredients 2 tbsp 4 stem 8 clove 1 tsp 320g 4 400ml

oil coriander roots, chopped garlic, chopped white pepper pork belly hard boiled eggs, peeled TCC coconut juice for cooking

400ml 2 tbsp 2 tbsp 2 tsp 4 tsp 4 4

water oyster sauce sweet soy sauce fish sauce soy sauce baby carrots, peeled broccolini

Method

--------------------------------------------------------------------------------------------NEWS LIFE MEDIA CHIEF DIGITAL OFFICER Nicole Sheffield DIRECTOR OF FOOD Fiona Nilsson EXECUTIVE ASSISTANT TO GROUP PUBLISHERS OF LIFESTYLE AND FOOD Peita Byrnes COMMERCIAL MANAGER Serene Soh DIRECTOR OF COMMUNICATIONS Sharyn Whitten GENERAL MANAGER, RETAIL AND CIRCULATION Brett Willis MARKETING AND COMMERCIAL INTEGRATION DIRECTOR Rachael Delalande MARKETING MANAGER Amanda Donald PRODUCT MANAGER – DIGITAL EDITIONS Danielle Stevenson SUBSCRIPTION ACQUISITION MANAGER Grant Durie DIGITAL PLATFORM MANAGER Stuart McDowell NATIONAL PRINT SERVICES MANAGER Mark Moes (02) 8045 4918 PRODUCTION MANAGER Leanne George (02) 8045 4921 ADVERTISING COORDINATOR Gina Jiang (02) 8045 4923 PRE-PRESS PRODUCTION News PreMedia

donna hay (editorial) Level 5, 83–97 Kippax Street, Surry Hills, NSW 2010 PHONE (02) 9282 6500 EMAIL enquiries@donnahay.com.au WEBSITE donnahay.com SUBSCRIPTIONS (Australia) 1300 656 933 (International) +61 2 9282 8023 EMAIL subs@magsonline.com.au

donna hay (accounts, production) NewsLifeMedia, Level 1, 2 Holt St,

1. In a large pot, stir fry the coriander roots, garlic and white pepper with oil on medium heat until fragrant.

2. Add all the remaining ingredients except baby carrot and broccolini and bring to boil.

3. Lower the heat, put a lid on and continue to cook for 25 minutes.

4. Add carrot and broccolini; continue to cook with the lid off for another 25 minutes.

5. Serve with steamed rice.

nature’s

versatile ingredient.

Now available in the Asian food section of selected Woolworths & Asian grocery stores.

Surry Hills NSW 2010 PHONE (02) 9288 3000 Published by NewsLifeMedia Pty Ltd (ACN 088 923 906), Level 1, 2 Holt St, Surry Hills NSW 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Limited (ACN 007 871 178). Distributed by Gordon & Gotch, Unit 2, Bldg 2B, mFive Industry Park, 1 Moorebank Ave, Moorebank NSW 2170. Printed by PMP Limited, Paper fibre is from sustainably managed forests and controlled sources.

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CONTENTS ENTS

CELEBRATE SPECIAL DAYS MAINS Inspired festive twists make these golden

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96

birds the centrepiece of your feast

122

SIDES Roasted sides get the special Christmas treatment with these easy ideas

106

HAMS The ultimate glazed ham is easy with this trio of cheat’s sticky glazes

116

DESSERTS Amazing showstoppers, including trifle, pavlova and more

122

ON TREND For homemade gifts, look no further than these creamy, buttery caramels

134

INSPIRED Packed as gifts or on a cheese board, these savoury biscuits are a merry treat

148

FAVOURITE THINGS shortbread to rich Christmas cake

162

SWEET Introducing the new all-stars – luscious ice-cream sandwiches in festive flavours

EVERY DAY

EVERY ISSUE

STAFF SHORTCUTS The clever pantry essentials team dh turn to for easy yet impressive dinners

134

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DIGITAL SUBSCRIPTIONS Try our award-winning app for iPad

FRESH + LIGHT

and Android with clever cook modes

Nourishing chicken zoodle salads from

PRINT SUBSCRIPTIONS

the new issue of Fresh + Light magazine

48

donna hay Popsicle Mould

Simple crowd-pleasers for sweet and

RECIPE INDEX 55

FAST WEEKNIGHT MEALS

190

Like what you see? Here’s where you’ll 71

BASICS TO BRILLIANCE KIDS

find the products in these pages

192

THINGS I LOVE

A sneak peek at a few of the stunning recipes from Donna’s new cookbook

Find all your favourite recipes here

132

STOCKISTS

With these new recipes on high rotation, tasty midweek meals are a cinch

46

Subscribe for one year and receive a

QUICK FIX savoury festive entertaining

176

I'm looking forward to one of my favourite 83

Christmas traditions with the kids

194

COVER PHOTOGRAPHY CHRIS COURT STYLING STEVE PEARCE COVER RECIPE GEORGIE ESDAILE

All the baking classics, from sweet

96

CHRISTMAS DESERVES

LURPAK p df

®

donna’s must-haves

christmas

CHEER

With the festive season well and truly underway, here are my picks for a few lovely treats and gifts.

SIMPLE AND CHIC With so much on at this time of year, I love having a dress that can go from coffee to afternoon drinks to dinner with friends. This shoestring slip dress from Bassike ticks all the boxes – elegant and comfy, it looks just as good with my favourite sneakers as it does with beautiful heels… or even barefoot! It’s great for a sunset walk on the beach, then all I need is my light Turkish beach towel to dry my feet.

FESTIVE SUNDOWNER During the busy Christmas season, it’s tradition at my place to make a refreshing sip to enjoy as we watch the sun go down. This year, I’m enjoying the Blood Orange Vodka by Whitley Neill. Zesty, with a little spice, it’s perfect with soda water, lots of ice

PHOTOGRAPHY CHRIS COURT STYLING HANNAH BRADY CHARCOAL TURKISH TOWEL AND SHOESTRING SLIP DRESS, BOTH FROM BASSIKE. WHITLEY NEILL BLOOD ORANGE VODKA, FROM DAN MURPHY’S.

and a sprig of thyme.

www.donnahay.com

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FINDS

I’m taking care of my skin with intensive moisturisers and sunscreen, and indulging with uplifting floral scents.

SWEETLY SCENTED I’m never without a spritz of perfume as I leave home – that final flourish of scent is essential! Lately I’ve been drawn to bright florals like tuberose, jasmine and orange flower, so Estée Lauder’s Aerin Tuberose de Jour has been on high rotation. And I love to have a candle burning at Christmas. The Bohemia candle by Byredo is rich and sweet.

SUMMER ESSENTIALS Now is the time of year when I need beauty products to do double duty as sunscreens, and the Superfluid range by Rationale is simply great, especially the Beautiful Cheeks and Beautiful Bronze, which give my skin a naturally radiant glow.

MAGIC FORMULA This range by Charlotte Tilbury really lives up to the name! The Magic creams are perfect for keeping my skin hydrated and looking its best, and the Mini Miracle Eye Wand makes my eyes look fresh and

recipe captiion

bright, no matter how busy I am.

BYREDO BOHEMIA CANDLE, BYREDO VELVET HAZE EDP AND DIPTYQUE DO SON EDT, ALL FROM MECCA. AERIN TUBEROSE LE JOUR EAU DE PARFUM, FROM ESTÉE LAUDER. BEAUTIFUL BRONZE SUPERFLUID SPF50, BEAUTIFUL CHEEKS SUPERFLUID SPF50 AND B3-T SUPERFLUID SUNSCREEN SPF50+, ALL FROM RATIONALE. MAGIC NIGHT CREAM, CHARLOTTE’S MAGIC CREAM AND MINI MIRACLE EYE WAND, ALL FROM CHARLOTTE TILBURY.

beauty

donna’s must-haves

festive

T R E AT S

I’m treating myself to new travel essentials, plus choosing a few luxurious pieces to add to my Christmas list.

FEEL THE BEAT Smart and comfortable, the wireless Beoplay H9 Headphones are my new best friend when travelling – they were brilliant on the flights for my recent European book tour! The Beoplay A2 Active speakers were also great for listening to music in the hotel room, and the iPhone 8 Plus (in gold, of course) meant that I could stay connected and take beautiful pictures, wherever I was.

GOT THE EDGE I really take pride in working with the best – the best ingredients, the best people and the best tools. For Christmas this year I’m treating myself to this gorgeous handmade leather knife roll and adding a couple of special new hand-forged knives to my collection.

CHRISTMAS CRACKER I love products that take traditional ideas and make them sleek and modern, BEOPLAY H9 HEADPHONES AND BEOPLAY A2 ACTIVE SPEAKERS, BOTH FROM B & O STORE. IPHONE 8 PLUS IN GOLD, FROM APPLE. CHEF PROFESSIONAL KNIFE ROLL, FROM CUT THROAT KNIVES. CHEFS’, PARING AND CHEESE KNIVES, ALL FROM 1803. PIOTR NUTCRACKER, FROM HERMÈS. SEE DIRECTORY FOR STOCKIST DETAILS.

like this Piotr Nutcracker, by Hermès. Made from Javanese rosewood, it looks stunning on display.

www.donnahay.com

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PHOTOGRAPHY CHRIS COURT STYLING HANNAH BRADY

donna’s style

festive SPIRIT There’s plenty of excitement in the air as I start choosing the perfect decorations and gifts for Christmas. This year, I’m incorporating eucalyptus tones and natural shades with bright golden highlights for a relaxed-meets-luxe feel.

FROM TOP • NUMERO 74 STAR LANTERNS IN SMALL AND MEDIUM,

from Leo & Bella • BRINGIER STRING LIGHTS COPPER COLOUR, ASTRA LANTERN AND SEGUINE VESSEL CLEAR IN SHORT, MEDIUM AND TALL, all from

Freedom • NUMERO 74 GARLAND MAXI DING DING BELLS IN CHARCOAL, from

Leo & Bella • ANTIQUE GREEN TABLE, from Longbarn & String

www.donnahay.com

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donna’s style

CHRISTMAS entertaining A few simple ideas can make for the perfect gathering – or a wonderful gift for friends who love to host. From candles and classic glassware to festive liqueur and essentials with a touch of gold, these are my top picks.

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/

tip

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CHAM PAGN E POUR 30 ML OF FIG LIQUE UR INTO BUBB LES FOR GLAS SES BEFO RE TOPPI NG UP WITH .

DROP RY RATO A CELEB

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5

/

p tip

ARR ANG E A GRO UP OF CAN DLES IN DIFFEREN T HEIG HTS IN THE CEN TRE OF THE TABL E, WITH A SIMP LE COIL OF VINE FRO M THE GAR DEN WEA VING THRO UGH .

1. A dash of fig liqueur makes a truly festive spritz. ESPRIT DE FIGUES FIG LIQUEUR, from Dan Murphy’s 2. The perfect gift for your favourite entertainer ALTO HIGHBALL AND TUMBLER GLASSES, from Country Road 3. A stylish cheese platter for parties. TELO CHEESE KNIFE SET AND MIMO BOARD/KNIFE SET, both from Country Road 4. Gold cutlery – how merry! NOLAN GOLD 16 PIECE CUTLERY SET, from Country Road 5. An elegant centrepiece. FENOMEN UNSCENTED BLOCK CANDLE, SET OF 5, from IKEA. KRAFT PAPER, from Officeworks

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www.donnahay.com

Mixing soft linens with handmade pieces and timeless glassware is my secret to a classic table setting.

FROM TOP • MATTE BAUBLE IN BLUE NIGHTS, SET OF 4, from Freedom • HAND WOVEN LINEN BLEND TEA TOWEL IN COFFEE, from Città • BRICK LANE 4-PIECE PLACE SETTING, from Spence & Lyda • ETOSHA BOWL WARM IN GREY WASH AND DINNER PLATE IN DUCK EGG WASH, from Wonki Ware • STAR ORNAMENT, from Mamapapa

STAR ornaments When decorating, I love to create a special focal point, whether it’s an entryway, side table or mantlepiece. The key is to gather items in a simple colour scheme, like this assortment of stars, bells and candles in shades of white, green and gold.

FROM LEFT • VINTAGE STAR, from Lunatiques • LARGE GLORIA BRASS RING, from Great Dane • ASTRA LANTERN, from Freedom • ASSORTED RIBBON, from E & M Greenfield and Paper2

• BRASS BELL, BIRD GARLAND, SILVER STAR AND SMALL AND LARGE BELL STARS, all from Mamapapa • NUMERO 74 GARLAND BUNTING FLAGS IN WHITE, from Mamapapa

donna’s style

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From classic chocolate to new tech, I have no doubt that these stocking stuffers will be happily accepted!

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p tip

SOMETHING ELEGA NT FOR THE KITCHE N – LIKE THESE GORGEOUS SALAD SERVE RS – MAKE A FANTA STIC GIFT FOR THE PERSO N WHO HAS EVERY THING .

1. A sweet delight. MILK SPECKLES TIN AND MILK CHOCOLATE CARAMEL PASTILLES IN GIFT BOX, from Haigh’s Chocolates 2. The good oil. ULTRA PREMIUM HOJIBLANCA EXTRA VIRGIN OLIVE OIL, from Cobram 3. Your new home helper. GOOGLE HOME, from Google 4. The final countdown. DIPTYQUE ADVENT CALENDAR 2017, from Mecca 5. Travel in style. BLACK TRAVEL CASE, from The Daily Edited 6. All served up. GOLDEN GALAXY SERVERS, from Ziporah Lifestyle

www.donnahay.com

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donna’s style

ALL wrapped UP I’m taking inspiration from natural materials for all my gift wrapping, whether it’s craft paper, twine or finds from the garden. I also enjoy making the wrapping part of the gift, using gorgeous linen tea towels or re-usable leather carriers.

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1. The essentials. PURE EUROPEAN FINE LINEN TWINE AND FOG LINEN LARGE BRASS NOAH BELL, both from Scout House. GLAZED LACING LEATHER, from Birdsall Leathercraft. SMALL KITCHEN SCISSORS, from Hay 2. Snip a leather ribbon. MILLINER SCISSORS, from The Society Inc. HOUSE DOCTOR LEATHER RIBBON, from Milligram 3. The perfect small gift. MISTLE BAUBLE IN PALE SEA FOAM AND SNOW, AND FROST DECORATION IN PALE SEA FOAM, all from Country Road 4. Giftwrap they’ll keep. HAND WOVEN LINEN BLEND TEA TOWEL IN COFFEE, from Città. SWAGGS BOTELLO BOTTLE CARRIER IN CHOCOLATE, from Hunt Leather

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SEE DIRECTORY FOR STOCKIST DETAILS.

/

tip

R GAR DEN UND ER TUCK DRIE D LEAV ES FROM THE RIBB ON THE TO TION ORA DEC A TIE THE TWIN E, OR AS TREE .

TO BE HUN G ON THEI R CHR ISTM

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Summer COLLECTION THE ULTIMATE

With the entertaining experts

TAKE A FRESH LOOK AT SUMMER ENTERTAINING WITH TIPS FROM SIX TOP LIFESTYLE EDITORS, AND EASY BUT IMPRESSIVE DISHES, ALL CREATED WITH THE LATEST APPLIANCES FROM HARVEY NORMAN®

DONNA HAY

VICTORIA CAREY

BRODEE MYERS-COOKE

CLAIRE BRADLEY

REBECCA COX

KERRIE McCALLUM

DONNA HAY MAGAZINE

COUNTRY STYLE

TASTE.COM.AU MAGAZINE

INSIDE OUT

SUPER FOOD IDEAS

DELICIOUS.

Editor-in-chief

Editor-in-chief

Editor-in-chief

Editor-in-chief

Editor

Editor-in-chief

FROM LEFT: SMEG 50s STYLE BLENDER IN PALE BLUE (BLF01PBAU), $299; KENWOOD CHEF SENSE XL MIXER IN PINK WITH INCLUDED WHISK ATTACHMENT (KVL6100P), $699; KITCHENAID COLD BREW COFFEE MAKER IN STAINLESS STEEL (5KCM4212ASX), $199; KITCHENAID SPICE & COFFEE GRINDER (5AKCG111OB), $99.

WHIP SMART THE

DESSERT QUEEN

KENWOOD CHEF SENSE XL MIXER IN BLUE (KVL6100B), $699.

On show: 6.7L stainlesssteel bowl & whisk attachment (included).

Five included attachments (and 20-plus optional tools) make this powerful, all-purpose mixer the home baker’s best friend.

“Light and delicate meringue makes the perfect summer dessert. With a creamy topping and drizzle of raspberry, it is sure to impress guests.”

DONNA HAY Editor-in-chief DONNA HAY MAGAZINE

R A SPBERRY MERINGUES WITH VANILL A BE AN M A SC ARPONE

For recipes, visit HN.COM . AU/ RECIPES

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BLEND THE RULES VITAMIX ASCENT A2500I BLENDER IN WHITE (063211), $1,195.

Sorbets, smoothies, dips, sauces, nut butters, soups and more are a breeze to make with this highperformance appliance.

THE

PARTY GENIUS

“Entertaining is meant to be fun, so bring out the party spirit of your summer soirées with tangy cocktails and grown-up sorbets.”

KERRIE McCALLUM Editor-in-chief DELICIOUS.

NEGRONI JELLY WITH C ANDIED OR ANGE & RUBY GR APEFRUIT SORBET

For recipes, visit HN.COM . AU/ RECIPES

THE

HOMEGROWN EXPERT M AKE IT E A SY! LET THE RIGHT MIXER AT TACHMENT DO THE WORK

“All fresh produce picked from your own garden deserves special treatment; it creates a sense of satisfaction that makes paddock-to-table home cooking a joy.”

CURL POWER

KENWOOD CHEF XL TITANIUM MIXER IN SILVER (KVL8300S), $1,199.

On show: Spiralizer attachment (KAX700PL), $199.

The more versatile the mixer, the more adventurous you can get. ‘Zoodles’, whether serving as faux pasta or as the hero of a poke bowl, are super-simple to make with a spiraliser.

VICTORIA CAREY Editor-in-chief COUNTRY STYLE NORI SE ARED TUNA & ZUCCHINI POKE BOWL S

For recipes, visit HN .COM . AU/ RECIPES

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THE

AL FRESCO HERO

GARLIC & SUMMER HERB SC ALLOPS IN THE SHELL

For recipes, visit HN.COM . AU/ RECIPES

“Summer in Australia is all about enjoying balmy days and nights and nothing brings the flavour of the outdoors to life better than barbecue-style cooking.”

CLAIRE BRADLEY Editor-in-chief INSIDE OUT

TWIN SIZZLER SUNBEAM REVERSAGRILL BBQ GRILL (HG3300), $149.

On show: ribbed side of grill plate.

Flip the two-sided dishwashersafe hotplate on this compact table-top grill to fry, barbecue or sear with 2400W of heat.

CUPPA CLASS JURA Z8 AUTOMATIC COFFEE MACHINE (Z8ALU)*, $4,490.

On show: Milk pipe with stainless-steel casing* (sold separately), $29.95.

This coffee-lover’s go-to is an all-in-one beverage maker offering 21 preset programs and scope for custom settings.

THE

SHORTCUT PRO

“A barista-worthy brew needn’t only be enjoyed as a hot beverage – it can also step up as the centrepiece of classic indulgent desserts.”

REBECCA COX Editor SUPER FOOD IDEAS

ESPRESSO, CHOCOL ATE M A SC ARPONE TIR A MISU LOG

For recipes, visit HN.COM . AU/ RECIPES

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TIME MACHINE SMEG 50s STYLE STAND MIXER IN CREAM (SMF01CRAU), $799.

On show: 4.8L bowl and flat beater (included).

Don’t let the Smeg’s retro good looks fool you: this speedy, state-of-the-art mixer blends beautifully into any modern kitchen.

THE

QUICK-COOK ARTIST

WHITE CHOCOL ATE & R A SPBERRY L AYER C AKE WITH DARK CHOCOL ATE DRIZZLE

For recipes, visit HN.COM . AU/ RECIPES

“Turning your pièce de résistance into a spectacular celebration cake can be surprisingly easy when you give your imagination carte blanche.”

BRODEE MYERS-COOKE Editor-in-chief TASTE.COM.AU MAGAZINE

SHOP AT YOUR LOCAL STORE, ONLINE AT HN.COM.AU OR CALL 1300 464 278.

To find out what’s happening at your local Harvey Norman®, contact your store directly. Harvey Norman® stores are operated by independent franchisees.

Not available at all stores. *The Jura Z8 Automatic Coffee Machine and Milk pipe with stainless-steel casing are not available in-store until December. Ends 31/12/17.

new vintage-inspired glass storage jars, as beautiful as they are practical

on sale now donnahay.com

PHOTOGRAPHY CHRIS COURT

staff shortcuts Want to know what team dh are using to add easy flavour to weeknight dinners during the busy festive season? This collection of kitchen shortcuts are simple and tasty – and your new secret weapon for impressive meals when there’s no time to spare.

RECIPES JESSICA BROOK

photography WILLIAM MEPPEM styling STEVE PEARCE

y sherr e paste quinc at f duck ic glaze s m e balsa our cherri s dried rry sauce e cranb rd fruits ta mus

WE LOVE . staff shortcuts

SALAMI WRAPPED PRAWNS with GARLIC and SHERRY

Wrap each prawn in a slice of salami and set aside. Heat a large non-stick frying pan over high heat. Add the butter, garlic and prawns and cook for 3 minutes, turning,

20 medium green (raw) tiger prawns (shrimp), peeled and tails intact

or until golden and cooked through. Add the sherry and cook for a further minute. Sprinkle with the parsley, salt

20 slices spicy salami

and pepper and serve with lemon wedges. SERVES 4–6.

50g unsalted butter

+ Pedro Ximénez is a dark, sweet Spanish sherry.

4 cloves garlic, thinly sliced 2 tablespoons Pedro Ximénez sherry+ 2 tablespoons finely chopped flat-leaf parsley leaves sea salt and cracked black pepper lemon wedges, to serve

sherry “I always have a bottle of sherry in the pantry to bring quick flavour to sauces and desserts. Here, it adds a beautiful light glaze to the prawns.”

DONNA, EDITOR-IN-CHIEF

/

quince paste “If you’ve only had quince paste with cheese, you have to try it in these sausage rolls! It infuses them with amazing flavour.”

GEORGIE, ASSISTANT FOOD EDITOR

/ VEAL, QUINCE PASTE and SMOKED ALMOND SAUSAGE ROLLS www.donnahay.com

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WE LOVE . staff shortcuts

duck fat “It’s well-known that duck fat is the key to the best roast potatoes – the flavour also works its magic in this indulgent galette.”

FRANCESCA, MANAGING EDITOR

/

DUCK FAT POTATO and ONION GALETTE

balsamic gglaze “For a quick, easy sauce to balance the richness of this duck, balsamic glaze is absolutely perfect.”

STEVE, FOOD DIRECTOR

/

BALSAMIC and GREEN PEPPERCORN GLAZED DUCK BREASTS www.donnahay.com

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WE LOVE . staff shortcuts

VEAL, QUINCE PASTE and SMOKED ALMOND SAUSAGE ROLLS 1 cup (70g) sourdough breadcrumbs 2 tablespoons milk 250g pork mince 250g veal mince 150g quince paste, finely chopped ½ cup (80g) natural smoked almonds, finely chopped 1 clove garlic, crushed 2 tablespoons finely chopped dill 1 teaspoon sea salt flakes 1 teaspoon cracked black pepper 2 sheets frozen puff pastry, thawed and halved 1 egg, lightly beaten caraway seeds, for sprinkling tomato relish, to serve Preheat oven to 200°C (400°F). Place the breadcrumbs, milk, pork mince, veal mince, quince paste, almonds, garlic, dill, salt and pepper in a large bowl and mix well

PISTACHIO and ROCKET PENNE with CRISPY SPECK and SOUR CHERRIES

to combine. Divide the mixture into 4 even portions and roll into sausage shapes. Place down the centre of each pastry half and brush the edges with the egg. Roll to

400g penne pasta

enclose, ensuring the seam is underneath. Use a small

1½ cups (40g) baby rocket (arugula), plus extra to serve

sharp knife to make small cuts along each sausage roll.

½ cup basil leaves

Brush with egg and sprinkle with caraway seeds. Place

½ cup (40g) finely grated parmesan, plus extra to serve

on a large lightly greased oven tray lined with non-stick

1 teaspoon sea salt flakes

baking paper and cook for 25 minutes or until golden and

¼ cup (60ml) extra virgin olive oil, plus 1 tablespoon extra

cooked through. Serve with relish. SERVES 4–6.

¾ cup (105g) slivered pistachios, toasted 200g speck, sliced into lardons

DUCK FAT POTATO and ONION GALETTE

½ cup (100g) dried sour cherries, chopped cracked black pepper

1.2kg starchy potatoes, peeled and thinly sliced

Cook the pasta in a large saucepan of salted boiling

¼ cup (60ml) melted duck fat

water for 8 minutes or until al dente. Drain, reserving

sea salt and cracked black pepper

½ cup (125ml) of the cooking water. Set aside.

2 onions, thinly sliced into rounds

using a mandoline

Place the rocket, basil, parmesan, salt, oil and ½ cup (70g) of the pistachios in a food processor and process

Preheat oven to 200°C (400°F). Lightly grease the base

until finely chopped. Toss the pasta, pesto and reserved

of an 18cm non-stick ovenproof frying pan and line with

water together and set aside.

non-stick baking paper. Place the potato, duck fat, salt and

Chop the remaining pistachios. Heat the extra oil in

pepper in a large bowl and gently toss to combine. Layer

a medium non-stick frying pan over high heat. Add the

one third of the potato in the pan, overlapping the slices.

speck and cook for 4–6 minutes or until crispy. Add the

Top with half the onion. Repeat with the potato and onion,

cherries and toss to coat. Top the pasta with the speck

finishing with potato. Cook for 45 minutes or until golden.

mixture, extra rocket, chopped pistachios, extra parmesan and pepper to serve. SERVES 4–6.

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Carefully turn out onto a plate and sprinkle with salt and pepper to serve. SERVES 6.

dried sour cherries “I love adding a pop of sweetness to savoury dishes and dried sour cherries are just amazing in this easy pasta.”

DRINA, CREATIVE DIRECTOR

/ PISTACHIO and ROCKET PENNE with CRISPY SPECK and SOUR CHERRIES

cranberry sauce

“This roast is my go-to when I want to impress guests.

The cranberry sauce adds a great sticky sweetness.”

HANNAH, DESIGNER

/ While the pork is salting, heat the oil in a medium

CRANBERRY and HERB STUFFED CRISPY PORK LOIN

non-stick frying pan over medium heat. Add the onion and garlic and cook for 4–5 minutes or until softened.

Transfer the mixture to a large bowl, add the lemon rind,

3kg boneless pork loin, belly attached, trimmed

thyme, parsley, breadcrumbs, egg, salt and pepper and

¹⁄³ cup (40g) sea salt flakes 1 tablespoon extra virgin olive oil, plus extra for brushing

mix well to combine. Set aside.

1 onion, finely chopped

pork and pat dry with paper towel to remove any excess

2 cloves garlic, crushed

moisture. Turn the pork skin-side down, spread with the

1 teaspoon finely grated lemon rind

cranberry sauce and top with the stuffing. Roll to enclose

1 tablespoon thyme leaves, chopped

and secure with kitchen string. Brush the skin with the

1 cup flat-leaf parsley, finely chopped

extra oil and rub with the remaining salt, ensuring the

3 cups (210g) sourdough breadcrumbs

salt is rubbed into the cuts.

1 egg

Preheat oven to 220°C (425°F). Brush the salt from the

Place the pork on a lightly greased rack in a large

sea salt and cracked black pepper

baking dish lined with non-stick baking paper and cook

½ cup (160g) cranberry sauce

for 25 minutes. Reduce the temperature to 200°C (400°F) and cook for a further 30–40 minutes or until cooked to

Using a small sharp knife, score the pork skin at 1cm

your liking. Cover with aluminium foil and set aside

intervals. Rub the skin with 2 tablespoons of the salt

to rest for 15 minutes. Remove the kitchen string and

and refrigerate, uncovered, for 2–3 hours.

slice the pork to serve. SERVES 6–8.

WE LOVE . staff shortcuts

mustard fruits “Syrupy mustard fruits make this easy tray-baked chicken a little bit special for the festive season – it’s always a hit!”

JESSICA, SENIOR FOOD EDITOR

/

STICKY ROASTED CHICKEN DRUMMETTES with MUSTARD FRUITS www.donnahay.com

43

WE LOVE . staff shortcuts

STICKY ROASTED CHICKEN DRUMMETTES with MUSTARD FRUITS 380g jar mustard fruits + 2 teaspoons hot English mustard, plus extra to serve ¼ cup (60ml) apple cider vinegar 6 bay leaves 1.5kg chicken drummettes sea salt and cracked black pepper Preheat oven to 200°C (400°F). Place the mustard fruits in a small bowl and set aside, reserving the syrup. Place the mustard, vinegar, bay leaves and reserved syrup in a large bowl and mix to combine. Add the chicken and toss to coat. Set aside to marinate for 15 minutes.

Place the chicken and marinade on a large lightly greased baking tray and sprinkle with salt and pepper. Cook for 20 minutes. Turn the chicken, add the mustard fruits and cook for a further 20–25 minutes or until the chicken is golden and sticky. Serve with extra mustard. SERVES 4–6. + Mustard fruits are fruit poached in a spiced mustard syrup.

They’re available at specialty stores and some supermarkets.

BALSAMIC and GREEN PEPPERCORN GLAZED DUCK BREASTS 1 teaspoon finely chopped lemon thyme leaves 1 clove garlic, crushed 1 teaspoon finely chopped green peppercorns, plus 6 extra stems sea salt and cracked black pepper 6 duck breasts, trimmed and skin scored ¼ cup (60ml) balsamic glaze 2 tablespoons water Preheat oven to 220°C (425°F). Place the thyme, garlic, chopped peppercorns, salt and pepper in a small bowl and mix to combine. Place the duck, skin-side down, on a work surface and rub the flesh with the thyme mixture. Heat a large non-stick frying pan over high heat. Add the duck breasts, skin-side down, reduce heat to medium and cook for 6 minutes or until the skin is golden.

Place the duck, skin-side up, on an oven tray lined with non-stick baking paper. Place in the oven and cook for 4 minutes or until cooked to your liking. Drain any excess fat from the frying pan, add the balsamic glaze, water and extra peppercorn stems and cook for 3 minutes or until the glaze has reduced slightly. Serve the duck breasts with the glaze. SERVES 6.

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fresh + light extract

FOR A L I FE IN BAL ANCE

FR ESH + LIGHT

ns

g r r e e p e u s

ISSUE 10 www.donnahay.com

enjoy simple, energising food with new burgers lighter cupcakes balanced dinners and power snacks

In this sneak peek of the new issue of donna hay Fresh + Light magazine, you’ll find amazing dinners full of lively flavours and vibrant ingredients.

For more wholesome meals and energising snacks, pick up the quarterly issue of donna hay Fresh + Light.

on sale now 48

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Chhi cken

Salads

RECIPES GEORGIE ESDAILE MERCHANDISING HANNAH BRADY

photogr aphy

CHRIS COURT

st yling

STEVE PEARCE

d e t s a ro t h e l t o c hip icke n wiw and c h ini sla ss ing e h r c c d u o z a pe ñ jal

Zoodles have taken the world by storm, and we’re not jjust talking about zucchini! Bright g curls of nourishing vegetables bring a fresh twist to meals g and add fun to these easy chicken salads.

fresh + light extract

spi cy satay chicken skewers wi th carrot and dai kon s alad 50

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pu mp o r a n g k i n a nd wi t h e s al a d poac h a l m on ed ch d i c ke n

fresh + light extract

chipotle roasted chicken with zucchini slaw and jalapeño dressing

Bring to the boil and cook for 2–3 minutes or until reduced

¼ cup (80g) chipotle chillies in adobo, roughly chopped 4 x 180g chicken thigh fillets, trimmed 2 teaspoons smoked paprika 2 cloves garlic, crushed sea salt and cracked black pepper ¾ cup (210g) natural Greek-style (thick) yoghurt 1 jalapeño, sliced, plus extra to serve 1 cup coriander (cilantro) leaves 1 stalk celery, finely chopped 2 zucchini (courgette), spiralised (see note, below) 2 cups (160g) shredded green cabbage 2 green onions (scallions), finely shredded micro (baby) coriander (cilantro), to serve

the chicken skewers for 2–3 minutes each side or until lightly

slightly. Set aside.

Preheat a lightly greased chargrill pan over high heat. Cook

Place the chilli, chicken, paprika, garlic, salt and pepper in a large bowl and toss to combine. Set aside for 30 minutes to marinate.

Preheat oven to 240°C (475°F). Place the chicken mixture on a large greased oven tray and cook for 18–20 minutes or until

charred and cooked through. Divide the carrot, daikon, basil, coriander and skewers between bowls. Top with cashews and extra chilli and serve with the satay sauce.

SERVES 4.

pumpkin and orange salad with almond poached chicken 2 x 250g chicken breast fillets, trimmed 1 litre unsweetened almond milk 3 cloves garlic, crushed 2 tablespoons finely grated ginger 1 tablespoon extra virgin olive oil 800g butternut pumpkin, peeled and spiralised (see note, below) sea salt and cracked black pepper 2 oranges, peeled and thinly sliced into rounds ½ cup (40g) toasted natural flaked almonds ⅓ cup (80ml) orange juice purple shiso leaves, to serve

dark golden brown and cooked through. Slice and set aside.

Place the yoghurt, jalapeño, coriander, salt and pepper

Place the chicken, almond milk, garlic and half the ginger

in a small food processor and process until well combined.

in a medium saucepan over high heat. Bring to just below the

Place the celery, zucchini, cabbage and onion in a large bowl

boil. Reduce heat to low and cook for 12–15 minutes or until

with half the yoghurt mixture and toss well to combine. Divide

the chicken is cooked through. Set aside to cool slightly in the

between plates and top with the chicken, micro coriander and

pan. Transfer the chicken to a large bowl and shred using

extra jalapeño. Serve with the remaining dressing.

2 forks (discard the almond milk liquid).

SERVES 4.

spicy satay chicken skewers with carrot and daikon salad

Heat 1 teaspoon oil in a large non-stick frying pan over high heat. Add the pumpkin, salt and pepper and cook for 1 minute or until just softened. Divide the orange and pumpkin between plates. Top with the chicken and almonds. Place the orange

⅓ cup (110g) almond spread 1 tablespoon soy sauce 2 cloves garlic, crushed ¾ cup (180ml) coconut milk 1 birdseye chilli, finely chopped, plus extra, thinly sliced to serve 600g chicken breast fillets, trimmed and sliced into 1cm-wide strips ½ cup (125ml) water 3 carrots, peeled and spiralised (see note, right) 100g daikon, peeled and spiralised (see note, right) 1 cup Thai basil leaves 1 cup coriander (cilantro) leaves chopped toasted cashews, to serve Place the almond spread, soy sauce, garlic, coconut milk, chilli and chicken in a large bowl and toss to coat. Set aside for 30 minutes to marinate.

Thread the chicken onto metal skewers. Place the water and remaining marinade in a small saucepan over high heat.

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juice, salt, pepper and the remaining ginger and oil in a small bowl and mix to combine. Drizzle over the salad and top with shiso leaves to serve.

SERVES 4.

COOK’s NOTE If you don’t have a spiraliser, you can use a mandoline, julienne peeler or sharp knife to create the thin vegetable strands.

Our beautiful quarterly edition of donna hay Fresh + Light magazine is the ideal ingredient to help you live a balanced life.

For more recipes and ideas, this jam-packed issue is on sale now.

Just add S&W Australia’s favourite* whole egg mayonnaise, because you can’t improve on perfection. *Source: IRi Aztec Scan, National, to 16/07/17

Quick Fix

Make festive entertaining a breeze with these effortless ideas. Use crab in speedy snacks and mains, create flavoured butter for your sides or try store-bought nougat in our delightful sweet treats and desserts.

RECIPES GEORGIE ESDAILE

photography BEN DEARNLEY styling STEVE PEARCE

www.donnahay.com

55

quick fix

crab MISO CRAB DIP

Place the miso, crab, mayonnaise, lemon rind, lemon juice and sesame oil in a small food processor and pulse until

1 tablespoon white miso paste

just combined. Spoon into a serving bowl, sprinkle with

200g cooked picked crab meat

the togarashi, drizzle over the chilli oil and top with the

¼ cup (75g) mayonnaise

shiso. Serve with grissini. SERVES 4.

1 teaspoon finely grated lemon rind

+ Togarashi is a Japanese chilli powder. You can find it at Asian

1 tablespoon lemon juice

grocers and specialty spice shops.

½ teaspoon sesame oil togarashi+, chilli oil, micro (baby) shiso leaves and grissini, to serve

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CORIANDER AND CHILLI CRAB CAKES

Place the crab, onion, mayonnaise, chilli, fish sauce, coriander stalks, roots and leaves, and 1 cup of the

400g cooked picked crab meat 3 green onions (scallions), thinly sliced

breadcrumbs in a large bowl and mix well to combine.

Shape 2 tablespoons of the mixture into balls and

¼ cup (75g) Japanese mayonnaise, plus extra to serve

flatten slightly. Place the remaining breadcrumbs on

2 long red chillies, finely chopped, plus extra, thinly

a tray. Dip the crab cakes in the egg and then in the

sliced, to serve

breadcrumbs to coat. Heat half the oil in a large non-stick

1 tablespoon fish sauce

frying pan over medium heat. Cook the crab cakes, in

¼ cup finely chopped coriander (cilantro) stalks and roots

batches, for 1–2 minutes each side or until golden brown,

2 cups coriander (cilantro) leaves, chopped

adding more oil when necessary. Top with the shiso,

3 cups (210g) panko (Japanese) breadcrumbs

sea salt flakes and extra chilli, and serve with the extra

1 egg, lightly beaten

mayonnaise. MAKES 14.

¼ cup (60ml) vegetable oil micro (baby) purple shiso leaves, to serve sea salt flakes, to serve

LIME, CHILLI AND CRÈME FRAICHE CRAB SANDWICHES

Place the crab, crème fraiche, mayonnaise, lime rind, chive, chilli, salt and pepper in a medium bowl and mix to combine. Divide the mixture between 4 slices

300g cooked picked crab meat

of bread and sandwich with the remaining bread. Cut

¼ cup (60g) crème fraiche

off the crusts and press the edges together to seal.

¹⁄ ³ cup (100g) mayonnaise

Cut each sandwich in half and sprinkle with lemon

1 teaspoon finely grated lime rind

balm and pepper to serve. MAKES 4.

1 tablespoon finely chopped chives 1 long green chilli, deseeded and finely chopped sea salt and cracked black pepper 8 slices white bread micro (baby) lemon balm, to serve

quick fix

ZUCCHINI AND CRAB FILO TART 6 sheets filo pastry, cut into 20cm squares

Preheat oven to 180°C (350°F). Working quickly, brush

melted butter, for brushing

each pastry sheet with butter and stack on top of each

1 zucchini (courgette), grated

other. Line a lightly greased 18cm pie tin with the pastry.

250g cooked picked crab meat

Add the zucchini and crab.

4 eggs

Place the eggs, cream, salt and pepper in a medium

1 cup (250ml) single (pouring) cream

jug, whisk to combine and pour over the crab mixture.

sea salt and cracked black pepper

Place on a large oven tray and cook for 30–35 minutes

1 teaspoon pink peppercorns, crushed

or until just set. Sprinkle with peppercorn and top with

¼ cup chervil leaves

the chervil to serve. SERVES 6. www.donnahay.com

59

quick fix

f lavoured butters MINT SAUCE BUTTER

Place the mint in a small food processor and process until finely chopped. Add the sugar, vinegar, butter, salt

4 cups mint leaves

and pepper and process until well combined. Place the

1 tablespoon brown sugar

mint sauce butter on a sheet of non-stick baking paper

1 tablespoon malt vinegar

and shape into a log. Roll to enclose, twisting the ends

250g unsalted butter, chopped and softened

to seal, and refrigerate for 2 hours or until firm.

1½ teaspoons sea salt flakes

60

Toss slices of the butter with peas and top with lemon

cracked black pepper

balm to serve. MAKES 1 LOG.

blanched peas, to serve

Note: You can keep extra butter wrapped and refrigerated

micro (baby) lemon balm, to serve

for up to two weeks.

www.donnahay.com

CAFÉ DE PARIS BUTTER

Place the butter, anchovies, capers, garlic, parsley, Worcestershire sauce,

250g unsalted butter, chopped

tomato paste, salt and pepper in

and softened

a small food processor and process

4 anchovy fillets

until finely chopped. Place the café

2 tablespoons baby capers

de Paris butter on a sheet of non-stick

1 clove garlic, crushed

baking paper and shape into a log. Roll

1 cup flat-leaf parsley leaves

to enclose, twisting the ends to seal.

1 tablespoon Worcestershire sauce

Refrigerate for 2 hours or until firm.

2 tablespoons tomato paste

Toss slices of the butter with

½ teaspoon sea salt flakes

potatoes to serve. MAKES 1 LOG.

cracked black pepper

Note: You can keep extra butter wrapped

roasted chat (baby) potatoes, to serve

and refrigerated for up to two weeks.

HONEY, FIG AND MUSTARD BUTTER

Place the butter, mustard, honey, tarragon, fig, salt and pepper in a medium bowl and mix well to combine. Place

250g unsalted butter, chopped and softened

the honey, fig and mustard butter on a sheet of non-stick

¼ cup (70g) wholegrain mustard

baking paper and shape into a log. Roll to enclose, twisting

1 tablespoon honey

the ends to seal, and refrigerate for 2 hours or until firm.

½ cup tarragon leaves, finely chopped

Toss slices of the butter with carrots to serve. MAKES 1 LOG.

¹⁄ ³ cup (65g) dried figs, chopped

Note: You can keep extra butter wrapped and refrigerated for up

2 teaspoons sea salt flakes

to two weeks.

cracked black pepper roasted baby carrots, to serve

quick fix

PISTACHIO, ORANGE AND CRANBERRY BUTTER 250g unsalted butter, chopped and softened ½ cup (65g) dried cranberries (craisins) ½ cup (70g) slivered pistachios 2 tablespoons orange zest 2 tablespoons thyme leaves 2 teaspoons sea salt flakes cracked black pepper steamed green beans, to serve Place the butter, cranberries, pistachio, orange zest, thyme, salt and pepper in a medium bowl and mix well to combine. Place the pistachio, orange and cranberry butter on a sheet of non-stick baking paper and shape into a log. Roll to enclose, twisting the ends to seal, and refrigerate for 2 hours or until firm.

Toss slices of the butter with green beans to serve.

MAKES 1 LOG.

Note: You can keep extra butter wrapped and refrigerated for up to two weeks. www.donnahay.com

63

quick fix

nougat FROZEN COCONUT AND NOUGAT SLICE

Place the ice-cream, rice cereal, coconut and nougat in a large bowl and, working quickly, stir to combine. Spoon

2 litres store-bought vanilla ice-cream, chopped and softened 1½ cups (50g) puffed rice cereal 1½ cups (115g) shredded coconut, plus extra to serve 200g almond nougat, finely chopped

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the mixture into a 20cm x 30cm lightly greased slice tin lined with non-stick baking paper. Smooth the top with a palette knife and freeze for 3–4 hours or until firm.

Slice into squares and sprinkle with the extra coconut to serve. MAKES 20.

ALMOND, CRANBERRY AND NOUGAT BARK 350g dark chocolate, melted, plus 50g extra, melted ¹⁄ ³ cup (55g) toasted almonds, chopped ½ cup (75g) dried cranberries (craisins) 150g almond nougat, chopped Using a palette knife, spread the chocolate over a large baking tray lined with non-stick baking paper. Top with the almond, cranberries and nougat.

Refrigerate for 1 hour or until firm.

Drizzle with the extra chocolate and return to the refrigerator for a further 10 minutes or until set. Break into pieces to serve. SERVES 8.

Note: You can store the bark in an airtight container refrigerated for up to three days.

quick fix

NOUGAT, GINGER AND MASCARPONE TRIFLE ¾ cup (185g) mascarpone 1¼ cups (310ml) single (pouring) cream 1 teaspoon vanilla extract 200g almond nougat, thinly sliced using a serrated knife ¼ cup (55g) crystallised ginger, finely chopped ginger syrup, to serve + Place the mascarpone, cream and vanilla in a medium bowl and whisk until soft peaks form.

Divide the mascarpone mixture, nougat and crystallised ginger between glasses. Drizzle with the ginger syrup to serve. SERVES 4. + You can find ginger syrup at specialty grocers or delicatessens. If unavailable, use honey instead.

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See the potential in every capsule Because aluminium is infinitely recyclable, every used Nespresso capsule has future potential. Help give your capsules a second life by returning them directly to Nespresso through our national recycling network.

Explore recycling at www.nespresso.com

quick fix

CHOCOLATE AND RASPBERRY DIPPED NOUGAT 100g 70% dark chocolate, melted ½ teaspoon vegetable oil 300g almond nougat, cut into 2cm lengths 1 tablespoon freeze-dried raspberries +, crushed Place the chocolate and oil in a small bowl and mix to combine. Dip one end of each nougat in chocolate, shaking off any excess, and place on a small baking tray lined with non-stick baking paper. Sprinkle with the raspberries and refrigerate for 15 minutes or until set. Serve. MAKES 10. + Freeze-dried raspberries are available from selected delicatessens and specialty grocers.

Note: You can store the nougat in an airtight container for up to three days.

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See the potential in every capsule Because aluminium is infinitely recyclable, every used Nespresso capsule has future potential. Help give your capsules a second life by returning them directly to Nespresso through our national recycling network.

Explore recycling at www.nespresso.com

easy weeknights

FA S T MEALS These fast feasts are an absolute breeze to prepare, giving you more time to enjoy the festive season. Fresh seafood, zesty salads, easy pizzas and more are just the ticket for relaxed summer evenings.

RECIPES GEORGIE ESDAILE & JESSICA BROOK

photography CHRIS COURT styling STEVE PEARCE

CRISPY CALAMARI and NOODLE SALAD

easy weeknights

MARINATED VEGETABLE and THREE CHEESE TART www.donnahay.com

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easy weeknights

AGNOLOTTI PASTA SALAD with RICOTTA 74

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CHEAT’S PISSALADIERE PIZZAS

easy weeknights

AGNOLOTTI PASTA SALAD with RICOTTA ¹⁄ ³ cup dill, finely chopped 1 cup flat-leaf parsley leaves, finely chopped 1 cup basil leaves, finely chopped

TRANSFORM FRESH INGREDIENTS and SIMPLE IDEAS INTO A SUMMER-READY MENU TO LOVE.

2 tablespoons white balsamic vinegar ¼ cup (60ml) extra virgin olive oil 500g four cheese agnolotti or ravioli ½ cup (120g) ricotta sea salt and cracked black pepper Greek basil leaves, to serve Place the dill, parsley, basil, vinegar and oil in a large bowl and mix to combine. Set aside.

Cook the pasta in a large saucepan of salted boiling water for 8–10 minutes or until al dente. Drain well and add to the herb mixture. Toss to combine.

Divide the pasta mixture between bowls and top with the ricotta, salt and pepper. Top with Greek basil leaves to serve. SERVES 4.

CRISPY SNAPPER TOMATO, CUCUMBER and GINGER SALAD with

MARINATED VEGETABLE THREE CHEESE TART

and

1 clove garlic, crushed 1 teaspoon finely grated ginger

¾ cup (180g) ricotta

2 teaspoons caster sugar

¼ cup (20g) finely grated parmesan

1 teaspoon finely grated lime rind

100g goat’s cheese, crumbled

1 tablespoon lime juice

1 teaspoon finely grated lemon rind

1 tablespoon extra virgin olive oil

sea salt and cracked black pepper

3 Lebanese cucumbers, peeled, deseeded and sliced

2 sheets frozen puff pastry, thawed and halved

250g cherry tomatoes, halved

¾ cup (150g) store-bought marinated capsicum (bell pepper)

1 small red chilli, thinly sliced

8 slices (200g) store-bought marinated chargrilled

1 long green onion (scallion), thinly sliced

eggplant (aubergine)

2 x 300g whole snapper

1 egg, lightly beaten

¼ cup (35g) plain (all-purpose) flour

Greek basil leaves, to serve

1 teaspoon salt flakes

tomato chutney, to serve

1 teaspoon cracked black pepper vegetable oil, for shallow frying

Preheat oven to 200°C (400°F). Place the ricotta, parmesan,

1 cup coriander (cilantro) leaves

goat’s cheese, lemon rind, salt and pepper in a large bowl

fried shallots, to serve (optional)

and mix well to combine.

Place the garlic, ginger, sugar, lime rind, juice and oil in

non-stick baking paper. Top with the ricotta mixture,

a large bowl and whisk to combine. Add the cucumber,

leaving a 2cm border. Top with the capsicum and

tomato, chilli and onion and toss to combine. Set aside.

eggplant. Gently fold the remaining pastry halves in half

Place 2 pastry halves on a large baking tray lined with

Cut 3 slits into each side of each fish. Place the flour, salt

a 1.5cm border. Carefully unfold. Brush the pastry borders

well. Heat 3cm oil in a large non-stick frying pan or wok

with egg and place the cut pastry halves over the filling

over high heat. Cook one fish for 6 minutes each side.

to create 2 parcels, pressing the edges to seal. Trim the

Repeat with the remaining fish.

edges and brush the tops with egg. Bake for 20 minutes or

Add the coriander to the salad and toss. Serve the fish topped with the salad and fried shallots, if using. SERVES 4.

76

lengthways. Cut slits into the pastry, 1cm apart, leaving

and pepper in a large bowl. Add the fish and toss to coat

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until golden and the pastry is cooked. Top with basil, salt and pepper and serve with tomato chutney. SERVES 4.

CRISPY SNAPPER with TOMATO, CUCUMBER and GINGER SALAD

PRAWNS with SEMOLINA and GARLIC CHILLI BUTTER

easy weeknights

DUCK and PINEAPPLE RED CURRY

www.donnahay.com

79

easy weeknights

PRAWNS with SEMOLINA and GARLIC CHILLI BUTTER

CRISPY CALAMARI and NOODLE SALAD ½ cup (100g) rice flour

2 eggs

½ teaspoon Chinese five spice

2 cups (140g) panko (Japanese) breadcrumbs

1 teaspoon sea salt flakes

12 large green (raw) tiger prawns (shrimp), peeled,

8 small cleaned squid tubes, thinly sliced

heads and tails intact

vegetable oil, for shallow frying

1 tablespoon extra virgin olive oil

150g vermicelli noodles, cooked following packet instructions

sea salt and cracked black pepper

2 long green onions (scallions), shredded

3½ cups (875ml) milk

2 cups (160g) shredded green cabbage

½ cup (80g) fine semolina

1 Lebanese cucumber, deseeded and sliced

80g unsalted butter, chopped

150g sugar snap peas, blanched and halved

2 cloves garlic, thinly sliced

1 cup coriander (cilantro) leaves

1 long red chilli, thinly sliced

thinly sliced green chilli, micro (baby) mint and lime

1 tablespoon lemon zest

wedges, to serve

watercress, to serve Place the flour, five spice and salt in a medium bowl and Preheat oven to 240°C (475°F). Lightly beat the eggs in a medium bowl. Place the breadcrumbs on a tray. Dip the

mix to combine. Add the squid and toss to combine.

Heat 3cm oil in a wok over medium heat. Working in

prawns into the egg and toss in the breadcrumbs to coat.

batches, cook the squid for 1–2 minutes or until crisp.

Thread onto 12 metal skewers and place on a large oven

Drain and set aside.

tray lined with non-stick baking paper. Drizzle with the

Place the noodles, onion, cabbage, cucumber, sugar snap

oil and sprinkle with salt and pepper. Cook, turning

peas and coriander in a large bowl and toss to combine.

halfway, for 8–10 minutes or until golden and crisp.

Serve with the squid, chilli, mint and lime wedges. SERVES 4.

While the prawns are cooking, place the milk in a medium saucepan over high heat and bring to just below the boil.

DUCK and PINEAPPLE RED CURRY

Gradually add the semolina, reduce heat to low and cook, whisking constantly, for 4–5 minutes or until smooth.

Heat the butter in a small frying pan over high heat.

1 tablespoon vegetable oil 5 eschallots, halved

Add the garlic and chilli and cook for 1 minute or until

1 stalk lemongrass, halved lengthways

golden brown. Remove from heat and add the lemon zest.

2 cups (300g) chopped fresh pineapple

Divide the semolina between plates, top with the

sea salt and cracked black pepper

prawns, and drizzle with the butter mixture. Serve with

½ cup (150g) store-bought red curry paste

watercress. SERVES 4.

4 kaffir lime leaves 1kg store-bought roast duck+

CHEAT’S PISSALADIERE PIZZAS

400g can coconut milk lime wedges, Thai basil leaves, micro (baby) purple shiso

2 large Lebanese flatbreads

leaves (optional) and steamed white rice, to serve

¼ cup (80g) store-bought caramelised onion 12 anchovies

Heat the oil in a large deep-sided heavy-based frying pan

¼ teaspoon dried chilli flakes

over high heat. Add the eschallot, lemongrass, pineapple,

½ cup (75g) pitted kalamata olives

salt and pepper and cook, stirring occasionally, for

1 tablespoon extra virgin olive oil

4 minutes or until the eschallot starts to brown. Add the

finely chopped flat-leaf parsley, cracked black

curry paste and kaffir lime leaves and cook for 1 minute.

pepper and watercress, to serve

Cut the duck into 4cm pieces, add to the pan with the coconut milk, salt and pepper, and bring to the boil. Cover

Preheat oven to 220°C (425°F). Top each flatbread with

with a lid, reduce heat to low and cook for 10 minutes.

the caramelised onion, anchovies, chilli flakes and olives.

Remove the lid and cook for a further 5 minutes.

Drizzle with the oil, place on a baking tray and cook for 10–12 minutes or until golden and crisp.

Sprinkle with parsley and pepper and top with watercress to serve. MAKES 2.

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Top the curry with lime wedges, basil leaves, shiso leaves (if using) and pepper. Serve with rice. SERVES 4. + You can buy cooked duck meat from supermarkets, or whole roast duck from Asian supermarkets.

Find us in the Health Food Aisle ˆFree from Gluten as found in Wheat, Rye, Barley and Triticale. Does not contain Oats.

book extract

Donna’s brand new cookbook, Basics to Brilliance Kids, gets the littlest cooks into the kitchen to experiment, create and have plenty of fun.

Taking favourite recipes and giving them Donna’s signature healthy twists, every meal and treat is designed to share with those you love. photography CHRIS COURT + WILLIAM MEPPEM styling JUSTINE POOLE

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red and white stripey

RASPBERRY RIPPLE MILKSHAKES

black and white stripey

CHOC-FUDGE MILKSHAKES 84

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snap, crackle and crunch

Chocolate PEANUT Slice

choc-fudge milkshakes ¹⁄ ³ cup (80ml) water 2 teaspoons cornflour (cornstarch) ¹⁄ ³ cup (80ml) maple syrup (for sweetness) 2 tablespoons cacao or cocoa powder 2 teaspoons vanilla extract cold milk, to serve Place the water and cornflour in a small saucepan and mix it into a paste, using a whisk. Add the maple and place the pan over medium heat. Cook, whisking gently, until the mixture bubbles and thickens.

Reduce the heat to low and sift in the cacao, using a sifter or sieve. Whisk to dissolve and simmer for

Burgers and shha kes p are a kid-approved combo, and these better-for-you versions are ideeal for anyy day of the week.

2 minutes or until the mixture has thickened. Remove from the heat, add the vanilla and whisk to combine.

hamburgers

Transfer the syrup to a small jug and place in the fridge until chilled. Pour about 5 thin strips of syrup

2 slices wholemeal bread, torn into small pieces

down the inside edge of each serving glass to make

¾ cup (120g) finely grated zucchini (courgette)

a stripey pattern. Place in the fridge until ready to serve, then fill the glasses with milk. MAKES 6.

(about 1 zucchini) ½ cup (70g) finely grated carrot (about 1 carrot) 500g beef mince (for classic beefy burgers)

raspberry ripple milkshakes

1 tablespoon tomato paste sea salt and cracked black pepper, to taste

1½ teaspoons cornflour (cornstarch)

1 tablespoon extra virgin olive oil

¼ cup (60ml) water

4 wholemeal rolls or burger buns, halved

1 cup (130g) frozen raspberries (ruby red)

1 baby cos (romaine) lettuce, trimmed and leaves

2 tablespoons honey (oh, honey!)

separated

cold milk, to serve

1 large tomato, thinly sliced

Place the cornflour and half the water in a small saucepan

Place the bread pieces in a big bowl. Place the zucchini

and mix into a paste, using a whisk.

and carrot in a colander over the bread and, using a

Place the remaining water and the raspberries in

spatula, press them to bring out their juice. Allow the

a blender and blend until smooth. Strain through a sieve

bread to soak in the juice for 5 minutes or until it’s soft.

(to remove seeds) into the pan with the paste.

Mash to combine, using a fork.

Place the pan over medium heat, add the honey and

Add the grated vegies, beef, tomato paste, salt and

whisk to combine. Bring to the boil, reduce the heat to

pepper to the bread mixture. Using a spatula or clean

low and simmer for 5 minutes or until thick.

hands, mix until it’s really well combined. Divide the

Transfer the syrup to a small jug and place in the fridge

mixture into 4 equal-sized balls. Flatten them out into

until chilled. Pour about 5 thin strips of syrup down the

10cm-round patties (or so they fit the size of your

inside edge of each serving glass to make a stripey

bread rolls).

pattern. Place in the fridge until ready to serve, then fill the glasses with milk. MAKES 6.

Place the oil in a large non-stick frying pan over medium heat (or ask a grown-up to help you with a barbecue). Cook the patties, using a turner to flip them,

Tip

If you’re only making a few milkshakes, keep the leftover syrup in an airtight container in the fridge for up to 1 week.

for 4–5 minutes each side or until well browned and cooked through.

Top each bun base with some lettuce leaves, tomato slices and a burger patty. Add your favourite sauce, relish, mustard or mayonnaise, then sandwich with the tops of the rolls. MAKES 4.

book extract

hunger-zapping

HAMBURGERS

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r e th e to e l g d d u h e w , A s du sk fal l s d n s k a c n s a e om s or f re around the fi day bi r a te g f a d re t i y l pi p stories, ha o f s un , sand and sal t.

88

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chocolate peanut slice

cinnamon doughnut puffs

20 soft fresh dates (400g), pitted

1¼ cups (185g) plain (all-purpose) flour

¹⁄ ³ cup (95g) natural smooth peanut butter

1½ teaspoons baking powder

2 teaspoons vanilla extract (always yum)

¹⁄ ³ cup (75g) caster (superfine) sugar

1 cup (15g) puffed brown rice (crisp and puffy)

125g unsalted butter

½ cup (70g) roasted unsalted peanuts, chopped

1 egg, lightly beaten (whisk it gently)

80g raw cacao chocolate or dark chocolate, melted

²⁄ ³ cup (160ml) milk cinnamon sugar coating

Line a 10cm x 20cm loaf tin with non-stick baking paper,

¹⁄ ³ cup (75g) white (granulated) sugar

leaving 4cm of paper overhanging on the long sides (this

½ teaspoon ground cinnamon

will help you later!).

50g unsalted butter (melty goodness)

Place the dates, peanut butter and vanilla in a food processor and process for 2–4 minutes or until the

Preheat oven to 180°C (350°F). Grease 24 x ¹⁄ 8 -cup-capacity

mixture turns into a paste. You might need to scrape

(30ml) non-stick patty tins.

down the sides of the processor with a spatula between pulses, just to make sure everything combines.

Transfer the date mixture to a big bowl. Add the puffed rice and peanuts. Mix well with a spatula to combine.

Press the mixture into the prepared tin, using the back

Using a sifter or sieve, sift the flour and baking powder into a big bowl. Add the sugar and, using a spoon or spatula, dig a small well in the middle.

Place the butter in a small saucepan over low heat, stirring with a spatula, until melted. Break the egg into

of a spoon to help you smooth it (rub the spoon with a

a medium jug and add the milk and melted butter. Mix

little oil if it’s a bit sticky). Pour the melted chocolate over

to combine, using a whisk. Pour the egg mixture into the

the slice and spread it with the back of the spoon to coat.

well in the flour mixture and whisk until smooth.

Place in the fridge for 20–30 minutes or until set.

Use the paper to help you lift the slice from the tin.

Carefully heat a sharp knife under hot water, dry it, then

Divide the mixture between the prepared tins, filling each one just to the top. Bake for 12 minutes or until puffed up and golden brown.

cut the slice into squares (the hot knife cuts the fudgy

To make the cinnamon sugar coating, place the sugar

slice more easily). Place them in the fridge until ready

and cinnamon in a medium shallow bowl, mix to combine

to eat. MAKES 20.

with a spatula and set aside. Place the butter in a small saucepan over low heat, stirring with the spatula, until melted. Allow to cool a little.

Wearing oven gloves, remove the puffs from the oven and allow to cool in the tins for 1 minute. Move the puffs carefully onto a wire rack and, using a pastry brush, brush them all over with the melted butter while they’re still hot. Toss them in the cinnamon mixture to coat.

Serve the doughnut puffs warm, or allow them to cool completely back on the rack. MAKES 24.

on sale now

Basics to Brilliance Kids is available at bookstores or online at donnahay.com

Turn to paag e 92 for our special offer, including a signed edition of Basics to Br i llliaance Kids!

buttery soft

cinnamon doughnut puffs

TIP

If you can’t find patty tins, you can make these puffs in 24 x 1⁄8-cup-capacity (30ml) non-stick mini muffin tins – just bake them for an extra 3 minutes.

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new book OUT now

BON GIFTUS *

—

All the recipes from the tv series, plus many more! *Your signed copy of Basics to Brilliance Kids comes with a free gift (valued at $32.85) + donna hay pot holder + donna hay silicone measuring spoons + donna hay fabric covered notebook

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ON EEN S S A

Once made exclusively for Australia’s best chefs.

Now a small batch is saved for you.

With our superior, batch crafted mayonnaise, it’s no wonder Australia’s top chefs have made Birch and Waite their preferred choice. Made in small batches, with free range whole eggs and Dijon mustard for a rich, creamy taste guaranteed to lift the favours of any cuisine. Tis sublime mayonnaise, once made exclusively for Australia’s chefs, is now available for you.

EXCLUSIVELY AVAILABLE IN THE FRESH SALAD SECTION AT WOOLWORTHS STORES

Discover this recipe at birchandwaite.com.au

PHOTOGRAPHY CHRIS COURT

christmas . mains

your perfect hristmas

 magical feast awaits with this ultimate collection of Christmas stars for you to choose from and create your own unique celebration. Start with a dazzling roasted bird, then add all the trimmings for an unforgettable day filled with love.

RECIPES JESSICA BROOK MERCHANDISING HANNAH BRADY

photography CON POULOS styling STEVE PEARCE

96

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bacon-wrapped spatchcocks with fig and herb stuffing

CHEF'S KNIFE, FROM 1803.

red wine and red currant glazed roast turkey

christmas . mains

stunning

Making this smoked chicken at home is easy. Simply use rice and tea leaves to the tender meat with flavour, then brush with a glaze for a glossy colour.

ROCKY ROAD NECK APRON IN OLIVE, FROM WORKTONES.

tantalising

infuse

beautiful

fragrant rich

smoked chicken with marsala glaze www.donnahay.com

99

bacon-wrapped spatchcocks with fig and herb stuffing

spice-rubbed roast duck with cherry sauce 2.3kg whole duck

4 x 500g spatchcocks

4 cloves

¾ cup (240g) fruit chutney, plus extra to serve

1 teaspoon fennel seeds

20 slices streaky bacon

½ teaspoon cumin seeds

6 x 3cm-thick slices brioche

1 teaspoon ground allspice

¼ cup (60ml) extra virgin olive oil

1 teaspoon brown sugar

1 bunch sage

2 teaspoons sea salt flakes

fig and herb stuffing

1 small orange, quartered

1 tablespoon extra virgin olive oil

1½ cups (330g) caster (superfine) sugar

1 onion, finely chopped

¼ cup (60ml) Campari

2 cloves garlic, crushed

2½ cups (375g) frozen cherries

¼ cup (50g) dried figs, chopped

3 cinnamon sticks

1 tablespoon currants

4 star anise

2 tablespoons dried cranberries, chopped

4 strips orange peel

2 tablespoons red wine vinegar

5cm-piece ginger, thinly sliced

½ cup flat-leaf parsley leaves, finely chopped ¼ cup sage leaves, finely chopped

Using a skewer, pierce the skin of the duck all over. Cover

2 teaspoons Dijon mustard

with boiling water and stand for 30 seconds. Transfer to

2½ cups (450g) torn brioche

a greased wire rack.

sea salt and cracked black pepper

Place the cloves, fennel seeds and cumin seeds in a mortar and pound with a pestle until fine. Place the

Preheat oven to 180°C (350°F). To make the fig and herb

ground spices in a small bowl with the allspice, brown

stuffing, heat the oil in a large non-stick frying pan over

sugar and salt. Pat the duck dry and rub all over with the

medium heat. Add the onion, garlic, fig, currants and

spice mixture. Place the orange quarters in the cavity

cranberries and cook, stirring, for 4 minutes or until

of the duck and fasten the cavity with a metal skewer.

softened. Add the vinegar and cook for 2 minutes. Place

Refrigerate for 1 hour or until the skin is dry.

in a large bowl. Add the parsley, sage, mustard, brioche, salt and pepper and mix well to combine.

Spoon the stuffing into the cavity of each spatchcock and

Preheat oven to 180°C (350°F). Place the wire rack in a large deep-sided roasting tray and cook the duck for 45 minutes. Carefully remove the duck from the tray

tie the legs with kitchen string. Brush 1 tablespoon chutney

and drain any excess fat. Place the caster sugar, Campari,

over each spatchcock and wrap in the bacon. Place the

cherries, cinnamon, star anise, orange peel and ginger

brioche in a large, deep-sided roasting tray and spread with

in the bottom of the tray and mix to combine. Top with

the remaining chutney. Top with the spatchcocks and cook

the wire rack and duck and cook for a further 1 hour or

for 30 minutes or until golden and cooked through.

until the sauce is sticky and reduced and the duck is

While the spatchcocks are cooking, heat the oil in a medium frying pan over high heat. Working in batches, carefully cook the sage for 30 seconds or until crisp.

Sprinkle the spatchcocks with pepper and serve with the sage and extra chutney. SERVES 4.

golden. Serve the duck with the cherry sauce. SERVES 4–6.

christmas . mains

spice-rubbed roast duck with cherry sauce www.donnahay.com

101

christmas . mains

roast turkey with pear and potato gratin

with salt. Pour over the hot cream. Top with the turkey.

Cover with aluminium foil and cook for 1 hour. Remove

1 cup (175g) brown sugar

the foil, reduce heat to 180°C (350°F) and cook for 1 hour

1 onion, quartered

or until the turkey is golden and juices run clear when

1 bulb garlic, halved

tested with a skewer. Cover with aluminium foil and set

2 cups (600g) rock salt

aside to rest for 20 minutes before serving. SERVES 6–8.

1 cup (250ml) apple cider vinegar

+ Stem ginger is ginger that has been preserved in sugar syrup.

5cm-piece ginger, thinly sliced

It is available from specialty grocers and Asian supermarkets.

5 litres water

If unavailable, you can use crystallised ginger instead.

1.25 litres dry ginger ale

++ Non-reactive materials include glass, plastic or stainless steel.

5kg turkey 80g unsalted butter, softened

red wine and red currant glazed roast turkey

cranberry sauce, to serve pear stuffing

1 sprig bay leaves

2 tablespoons extra virgin olive oil

2 sprigs rosemary

1 onion, finely chopped

1 cup (320g) red currant jelly

2 cloves garlic, crushed

2 tablespoons Dijon mustard

2 William pears, peeled and chopped

1 cup (250ml) red wine

¹⁄ ³ cup rosemary leaves, chopped

½ cup (125ml) maple syrup

sea salt and cracked black pepper ¼ cup (95g) stem ginger+, chopped

2 cups (500ml) chicken stock 12 x single clove garlic +, unpeeled

1 tablespoon Djion mustard

4kg turkey, butterflied and halved++

½ cup (80g) toasted pinenuts

sea salt and cracked black pepper

4 cups (280g) sourdough breadcrumbs

¼ cup (60ml) extra virgin olive oil

1 egg

12 sprigs tarragon

pear and potato gratin 2.5kg sebago potatoes, peeled

Preheat oven to 180°C (350°F). Place the bay leaves,

4 William pears, peeled

rosemary, jelly, mustard, wine, maple syrup and stock

½ cup (125ml) hot single (pouring) cream

in a medium saucepan over medium heat and bring to the boil, whisking until combined. Pour into a large,

Place the sugar, onion, garlic, salt, vinegar, ginger and 1 litre

deep-sided roasting dish and add the garlic. Add the

water in a large saucepan over high heat. Bring to the boil,

turkey, skin-side up, and sprinkle with salt and pepper.

stirring to dissolve the salt. Pour the brining liquid into a large (10-litre-capacity) non-reactive container++. Add the

Cover with aluminium foil and cook for 1 hour. Remove

ginger ale and remaining water and stir to combine. Using

roasting juices, for 45 minutes or until the turkey is sticky

your hands, carefully loosen the skin of the turkey at the

and golden. Carefully remove from the pan, loosely cover

breasts. Place the turkey, breast-side down, in the brining

with aluminium foil and set aside to rest for 20 minutes.

liquid. Cover and refrigerate for 6 hours (but no longer).

To make the pear stuffing, heat the oil in a large non-stick

Heat the oil in a medium non-stick frying pan over medium heat. Working in batches, carefully cook the

frying pan over high heat. Add the onion and garlic and

tarragon for 30 seconds or until crisp. Serve the turkey

cook for 4 minutes. Add the pear, rosemary, salt and

with the tarragon sprigs and glaze. SERVES 6–8.

pepper and cook for 2 minutes. Place in a large bowl with

+ Single clove garlic is available from greengrocers. If you can’t

the ginger, mustard, pinenuts, breadcrumbs and egg and

find it, you can use large unpeeled garlic cloves.

mix well to combine. Remove the turkey from the

++ Butterflying a turkey allows it to cook faster and more evenly.

container, discarding the brining liquid. Pat the turkey

To butterfly a turkey, position the turkey, breast-side down, on

dry and spoon the stuffing into the cavity. Carefully

a board so the back is facing up and the drumsticks are facing

spread the butter under the turkey skin, tie the legs with

towards you. Using sharp kitchen scissors or chicken shears, cut

kitchen string and tuck the wings underneath.

closely along either side of the backbone, remove the bone and

Preheat oven to 200°C (400°F). To make the pear and

102

the foil and cook, brushing every 15 minutes with the

discard. Turn the turkey breast-side up, and press down firmly

potato gratin, lightly grease a 40cm x 29cm deep-sided

on the breastbone to flatten. To halve, use a sharp knife to cut

oven tray. Layer the potato and pear in the tray, sprinkling

the turkey down the centre.

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CHEF'S KNIFE, FROM 1803.

roast turkey with pear and potato gratin

prosecco-brined turkey breast with brussels sprouts and speck 104

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BASIX TABLE NAPKIN IN ARGENT, FROM HALE MERCANTILE CO. SEE DIRECTORY FOR STOCKIST DETAILS.

christmas . mains

prosecco-brined turkey breast with brussels sprouts and speck ¼ cup (75g) rock salt

smoked chicken with marsala glaze

¼ cup (45g) brown sugar 2 sprigs tarragon

1.6kg whole chicken

12 sprigs thyme

½ cup (60g) orange pekoe tea leaves

1 lemon, thinly sliced

2 cups (400g) white rice

1.25 litres water

½ cup (90g) brown sugar

3 cups (750ml) prosecco

marsala glaze

2 x 1.5kg turkey breast fillets, skin on

½ cup (90g) brown sugar

100g unsalted butter, softened

¼ cup (60ml) marsala

1 clove garlic, crushed

¼ cup (60ml) malt vinegar

1 teaspoon finely grated lemon rind

hazelnut stuffing

1 tablespoon extra virgin olive oil

150g unsalted butter, chopped

sea salt and cracked black pepper

1 onion, finely chopped

350g speck, chopped

4 cloves garlic, crushed

500g Brussels sprouts, halved

sea salt and cracked black pepper

6 sprigs thyme

¹⁄ ³ cup (55g) pitted prunes, chopped 1 tablespoon chopped tarragon

Place the salt, sugar, tarragon, thyme, lemon and 2 cups

1 tablespoon marsala

(500ml) water in a medium saucepan over high heat. Bring

¼ cup (35g) hazelnuts, chopped

to the boil and cook for 4 minutes, stirring to dissolve

3 cups (210g) sourdough breadcrumbs

the sugar. Pour the brining liquid into a 5-litre-capacity non-reactive container+. Add the prosecco and 2 cups

1 egg

(500ml) water.

Remove the chicken from the refrigerator and set aside at room temperature for 15 minutes.

To make the hazelnut stuffing, melt the butter in a large non-stick frying pan over medium heat. Add the onion,

Using your hands, carefully loosen the skin of the turkey breasts. Lower the turkey, skin-side down, into the brine and refrigerate for 2 hours (but no longer).

Remove the turkey from the container, discarding

garlic, salt and pepper and cook, stirring, for 5–6 minutes

the brining liquid. Pat dry. Place the butter, garlic and

or until softened. Place in a large bowl. Add the prune,

lemon rind in a small bowl and mix to combine. Carefully

tarragon, marsala, hazelnut, breadcrumbs and egg, and

spread the butter mixture under the turkey skin. Heat the

mix well to combine. Spoon the stuffing into the cavity

oil in a large heavy-based frying pan over medium heat.

and tie the legs with kitchen string.

Sprinkle the turkey with salt and pepper and add 1 turkey

Preheat oven to 180°C (350°F). To make the marsala

breast to the pan, skin-side down. Cook for 4 minutes or

glaze, place the sugar, marsala and vinegar in a small

until golden. Carefully turn and cook for 4 minutes.

bowl and mix to combine.

Repeat with the second turkey breast. Return both turkey

Line a large, deep-sided roasting tray with foil. Add

breasts to the pan. Add the remaining water, cover with

the tea leaves, rice and sugar and mix to combine.

a lid and cook for 20 minutes or until golden and cooked

Place over high heat and cook until the mixture starts

through. Carefully remove the turkey breasts and loosely

to smoke. Place the chicken on a lightly greased wire

cover with aluminium foil. Pour the cooking liquid into

rack, brush with the marsala glaze and place over the

a medium bowl and set aside.

smoking mixture, making sure the chicken doesn’t touch

Wipe out the pan and return to medium heat. Add

the mixture. Cover with aluminium foil. Reduce the

the speck and cook, stirring, for 4–6 minutes or until

temperature to low and cook for 30 minutes. Carefully

crispy and golden. Remove and set aside. Increase the

remove the foil, place the chicken on a roasting tray and

heat to high, add the Brussels sprouts and cook, stirring,

brush with the marsala glaze. Place in the oven and cook,

for 1 minute or until lightly charred. Add the thyme and

brushing with the glaze every 10 minutes, for 30 minutes

reserved cooking liquid and cook for 2 minutes. Serve the

or until the chicken is golden and sticky and the juices

turkey with Brussels sprouts and crispy speck. SERVES 4–6.

run clear when tested with a skewer. Serve. SERVES 4–6.

+ Non-reactive materials include glass, plastic or stainless steel.

christmas . sides

sides to shine

These extra-special sides will add a spark of creativity and style to your Christmas table.

With clever new spins on classic flavours, each one is simple to prepare, then cooked in the oven for that amazing golden finish

amaretti, prosciutto and herb-stuffed apples 106

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RECIPES GEORGIE ESDAILE MERCHANDISING HANNAH BRADY. ROCKY ROAD NECK APRON IN OLIVE, FROM WORKTONES.

photography CON POULOS styling STEVE PEARCE

potato and herb pull-apart bread wreath

christmas . sides

whole-roasted white wine and butter cauliflower

potato and herb pull-apart bread wreath

1.5kg cauliflower, leaves on

1kg rock salt

2 cups (500ml) white wine

1.5kg sebago potatoes

1 cup (250ml) vegetable stock

1½ cups (375ml) milk

100g unsalted butter, chopped

75g unsalted butter, chopped

2 tablespoons Dijon mustard

1½ tablespoons caster (superfine) sugar

1 small bunch thyme

3 teaspoons dry yeast

8 cloves garlic, skin on

4½ cups (675g) plain (all-purpose) flour

4 strips lemon peel

½ teaspoon sea salt flakes

sea salt and cracked black pepper

3 eggs 3 cups flat-leaf parsley leaves, finely chopped

Preheat oven to 220°C (425°F). Place the cauliflower, wine,

¼ cup rosemary leaves, finely chopped

stock, butter, mustard, thyme, garlic, lemon, salt and

¼ cup thyme leaves

pepper in a deep-sided roasting tray. Cover tightly with

¹⁄ ³ cup (80ml) extra virgin olive oil

aluminium foil and cook, basting with the cooking liquid every 30 minutes, for 1 hour 30 minutes or until tender.

Preheat oven to 220°C (425°F). Place the rock salt on an

Remove the foil, baste and cook for a further 15 minutes

oven tray and top with the potatoes. Prick the potatoes

or until golden brown. Serve. SERVES 6.

all over with a metal skewer and cook for 1 hour or until soft. Set aside to cool slightly before cutting in half and

amaretti, prosciutto and herb-stuffed apples

scooping out the flesh, discarding the skins. Reduce oven temperature to 180°C (350°F).

1 tablespoon extra virgin olive oil

While the potato is cooling, place half the milk in a

1 onion, finely chopped

small saucepan over high heat and bring to just below the

2 cloves garlic, thinly sliced

boil. Remove from heat, add the butter and sugar and stir

sea salt and cracked black pepper

until the butter is melted. Add the yeast and remaining

6 slices prosciutto, chopped

milk and stir to combine. Set aside for 5 minutes or until

2 cups (160g) fruit sourdough breadcrumbs

the surface is foamy.

8 amaretti biscuits (30g), crushed

Place the flour, salt, eggs and yeast mixture into the

1 cup flat-leaf parsley leaves, chopped

bowl of an electric mixer fitted with a dough hook and

¼ cup marjoram leaves

beat for 5 minutes or until the dough is smooth and

1 egg

elastic. Place the dough in a lightly greased bowl, cover

2 tablespoons sherry vinegar

with plastic wrap and set aside in a warm place for

12 x Royal Gala apples

30 minutes or until doubled in size. Sprinkle the dough with the potato and gently knead together. Roll the dough

Preheat oven to 180°C (350°F). Heat the oil in a large non-stick frying pan over high heat. Add the onion, garlic,

into walnut-size balls (about 34).

Place the parsley, rosemary, thyme and oil in a small

salt and pepper and cook for 4–5 minutes or until golden

bowl and mix to combine. Lightly grease a 24cm cake tin

brown and softened. Transfer to a large bowl. Add the

and line with non-stick baking paper, allowing a 3cm

prosciutto, breadcrumbs, biscuits, parsley, marjoram, egg

overhang. Place a lightly greased 8cm-tall, 8cm-wide ovenproof ramekin+ in the centre of the cake tin to create

and vinegar and mix to combine.

Slice the tops off the apples and set aside. Using a

a wreath shape. Roll the potato dough balls in the herb

teaspoon, scoop out the apple cores and discard. Fill the

mixture and place in the tin. Cover with plastic wrap and

apples with the breadcrumb mixture and place on a large

set aside for 30 minutes or until the dough has risen.

oven tray lined with non-stick baking paper. Cook for

Cook for 25 minutes or until golden brown and cooked

35–40 minutes or until golden brown and the apples are

through. While still warm, remove the ramekin and set

softened. Serve. MAKES 12.

the bread aside to cool slightly. Serve. SERVES 8-10. + You could also use a 7cm-wide 9cm-tall (1¼-cup-capacity) ramekin. It’s important the ramekin is at least 8cm tall, as the dough will continue to rise when cooking.

108

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BASIX TABLE NAPKIN IN ROY, FROM HALE MERCANTILE CO. PARING KNIFE, FROM 1803.

whole-roasted white wine and butter cauliflower

salt and vinegar slow-roasted mixed onions and garlic

CARVING SWORD, FROM 1803.

christmas . sides

rosemary, mascarpone and potato tart www.donnahay.com

111

christmas . sides

upgrade simple sides with these special ideas.

Turn homemade It’s easy to

herb bread into a gorgeous wreath,

use store-bought pastry to create an elegant tart or use a classic technique to

add flair to roast pumpkin. It’s the ideal way to delight your guests.

112

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honey almond hasselback butternut pumpkin 1 x 1.8kg butternut pumpkin, halved, peeled and deseeded 1 tablespoon extra virgin olive oil ½ cup (125ml) honey 2 tablespoons malt vinegar 14 bay leaves ½ cup (80g) almonds, toasted and chopped sea salt and cracked black pepper Preheat oven to 220°C (425°F). Place one pumpkin half, cut-side down, on a chopping board. Place a chopstick or thick skewer, lengthways, on either side of the pumpkin.

Using a very sharp knife, carefully slice through the pumpkin to the chopstick at 5mm intervals. Repeat with the remaining pumpkin half. Place on a large oven tray lined with non-stick baking paper and drizzle with the oil. Cover tightly with aluminium foil and cook for 1 hour.

Remove the foil and cook for a further 20 minutes or until golden brown.

Place the honey, vinegar and bay leaves in a small saucepan over high heat. Bring to the boil and cook for 4–5 minutes or until slightly reduced. Spoon half the honey mixture over the pumpkin and place the bay leaves into the slits. Cook for a further 5–10 minutes or until dark golden. Sprinkle with the almond, salt and pepper and drizzle with the remaining honey mixture to serve.

SERVES 6.

honey almond hasselback butternut pumpkin

christmas . sides

salt and vinegar slow-roasted mixed onions and garlic

rosemary, mascarpone and potato tart 1 x 375g sheet frozen puff pastry+, thawed

2kg rock salt

1 cup (75g) finely grated manchego

¼ cup (60ml) white balsamic vinegar 800g mixed onions and garlic cloves +

½ cup (120g) mascarpone 350g Dutch cream potatoes ++, peeled and thinly sliced 1 tablespoon extra virgin olive oil

Preheat oven to 180°C (350°F). Place the salt and vinegar

sea salt and cracked black pepper

in a large deep-sided oven tray and toss to combine. Add

4 sprigs rosemary, chopped

the onions and garlic, toss to coat and cook for 40 minutes or until tender. Remove the onions and garlic from the

Preheat oven to 200°C (400°F). Place the pastry on a large

tray, remove the skins and serve. SERVES 6–8.

oven tray lined with non-stick baking paper. Using a small

+ We used a mixture of eschalots (French shallots), baby red

sharp knife, gently score a 2cm border around the edge

onions and single-clove garlic.

of the pastry and prick the centre with a fork. Refrigerate until needed.

Place the manchego and mascarpone in a small bowl and mix to combine. Place the potatoes, oil, salt and pepper in a medium bowl and toss to coat. Spread the mascarpone mixture over the pastry, top with the potato and cook for 25–30 minutes. Add the rosemary and cook for a further 2 minutes or until golden and pastry is cooked. Serve. SERVES 8. + If you can’t get a single sheet of 375g puff pastry, place 2 sheets of puff pastry together, overlapping by 4cm. Using a rolling pin, roll the sheets together to secure, then trim the edge. ++ You can use other waxy potatoes such as kipfler potatoes in place of Dutch cream.

broccoli with lemon butter and thyme breadcrumbs 1.5kg broccoli, cut into florets 100g unsalted butter, chopped 1 tablespoon lemon rind 1 tablespoon lemon juice ¼ cup (60ml) white wine sea salt and cracked black pepper ½ cup (35g) sourdough breadcrumbs ¼ cup lemon thyme leaves 1 tablespoon extra virgin olive oil Preheat oven to 200°C (400°F). Place the broccoli in a large heatproof bowl and cover with boiling water. Stand for 2 minutes, drain well and place in a large roasting dish.

Place the butter, lemon rind, lemon juice and wine in a small saucepan over medium heat and stir until melted.

Pour over the broccoli and sprinkle with salt and pepper.

Place the breadcrumbs, thyme and oil in a medium bowl and mix to combine. Sprinkle over the broccoli and cook for 20 minutes or until golden. Serve. SERVES 6.

114

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ROCKY ROAD NECK APRON IN OLIVE, FROM WORKTONES. SEE DIRECTORY FOR STOCKIST DETAILS.

broccoli with lemon butter and thyme breadcrumbs

celebration hams

Many of us consider a spectacular glazed ham to be a Christmas essential, so we’ve created a trio of cheat’s glazes to make the big day easy, yet impressive. Each amazing sticky sweet ham is wonderfully worthy of being your centrepiece.

RECIPES JESSICA BROOK MERCHANDISING HANNAH BRADY. OPPOSITE PAGE: CARVING SWORD, FROM 1803.

photography CON POULOS styling STEVE PEARCE

christmas . hams

spiced pomegranate and orange glazed ham www.donnahay.com

117

christmas . hams

key ingredient

Vibrant citrus is the in these glazed hams. Whether it’s a festive layer of freshly sliced oranges or a finish of tart the fruit brings out the natural of the ham.

eye-catching

marmalade, sweetness

glistening

tender

spiced pomegranate and orange glazed ham

bourbon marmalade and ginger glazed ham

2 cinnamon sticks

1½ cups (510g) orange marmalade

4 star anise

6cm-piece ginger, thinly sliced

1 cup (250ml) orange juice

1 clove garlic, crushed

1½ cups (265g) brown sugar

2 cups (350g) brown sugar

¼ cup (60ml) pomegranate molasses

3 cups (750ml) water

¼ cup (90g) honey

2 tablespoons Dijon mustard

1.6kg ham, rind removed+

¼ cup (60ml) bourbon

4 oranges, peeled, thinly sliced and patted dry

1.6kg ham, rind removed+ whole cloves, for decorating

anise, orange juice, sugar, molasses and honey in a

Preheat oven to 180°C (350°F). Place the marmalade,

medium saucepan over medium heat and bring to the

ginger, garlic, sugar, water and mustard in a medium

boil, stirring to dissolve the sugar. Cook for 3 minutes

saucepan over medium heat and bring to a simmer,

or until syrupy.

whisking to combine. Cook for 15 minutes or until slightly

Place the ham on a lightly greased wire rack in a large, deep-sided roasting tray lined with aluminium foil. Brush

118

reduced. Add the bourbon and remove from the heat.

Using a small sharp knife, score the fat of the ham in

with the glaze and layer with orange slices, overlapping

a diamond pattern and place a clove in the centre of each

slightly. Carefully brush again with the glaze. Cook,

diamond. Place the ham on a lightly greased wire rack in

brushing with glaze every 20 minutes, for 40 minutes.

a large, deep-sided roasting tray lined with aluminium

Increase oven to 200°C (400°F). Brush again with the glaze

foil and pour over the glaze. Cook, brushing with the glaze

and cook for 5 minutes or until golden and caramelised.

every 15 minutes, for 1 hour or until golden and sticky.

Serve the ham with the remaining glaze. SERVES 12.

Serve the ham with the glaze. SERVES 12.

+ Use a sharp knife to score the skin around the hock before using

+ Use a sharp knife to score the skin around the hock before using

your fingers to remove the skin from the ham.

your fingers to remove the skin from the ham.

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ROCKY ROAD NECK APRON IN OLIVE, FROM WORKTONES.

Preheat oven to 180°C (350°F). Place the cinnamon, star

bourbon marmalade and ginger glazed ham

The bonus after the big day? Generous slices of leftover ham in a

fresh, fluffy roll.

Enjoy this amazing,

syrupy mustard-spiked at the main event, with then the best sandwiches of

version take it easy

the whole year.

juniper, blackcurrant and vincotto glazed ham 1 tablespoon juniper berries 6 cups (1.5 litres) apple and blackcurrant juice 2 tablespoons Dijon mustard 1 sprig bay leaves 1 sprig rosemary 2 cloves garlic, crushed 2 cups (350g) brown sugar 1 cup (250ml) vincotto 1.6kg ham, rind removed+ Place the juniper berries, juice, mustard, bay leaves, rosemary, garlic, sugar and vincotto in a medium saucepan over high heat. Bring to the boil, reduce heat to medium and simmer for 30 minutes.

Preheat oven to 200°C (400°F). Place the ham, top-side down, in a large, deep-sided oven tray, pour over the glaze and cook for 20 minutes. Turn and cook, basting every 10 minutes, for a further 20 minutes. Serve the ham with the glaze. SERVES 12. + Use a sharp knife to score the skin around the hock before using your fingers to remove the skin from the ham.

BASIX LINEN NAPKIN IN FOG, FROM HALE MERCANTILE CO. SEE DIRECTORY FOR STOCKIST DETAILS.

christmas . hams

juniper, blackcurrant and vincotto glazed ham

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121

christmas . desserts

showstopper desserts

This year, impress your guests by adding a sprinkle or swirl of something new to make favourite Christmas desserts even more joyful. The blissful twists make every spoonful a moment to savour and celebrate.

RECIPES GEORGIE ESDAILE

photography CHRIS COURT styling STEVE PEARCE

individual ginger and caramel trifles with almond praline www.donnahay.com

123

pandoro and vanilla bombe alaska

Place the ice-cream and raspberries in a large bowl and mix to combine. Working quickly, spoon the ice-cream

1kg pandoro +

mixture into the pandoro, top with the reserved pandoro

¼ cup (60ml) sloe gin++

base and press to secure. Place, base-down, on a baking

3 litres vanilla ice-cream, softened

tray lined with non-stick baking paper and freeze for

2 cups (300g) frozen raspberries

3–4 hours or until completely set.

italian meringue

While the ice-cream is setting, make the Italian

¹⁄³ cup (80ml) water ½ teaspoon cream of tartar

meringue. Place the water, cream of tartar and half

2 cups (440g) caster (superfine) sugar

stirring, until the sugar has dissolved. Bring to the boil,

150ml eggwhites (about 4 eggwhites)

reduce heat to medium and cook for 4 minutes. Place

the sugar in a small saucepan over high heat. Cook,

the eggwhites in the bowl of an electric mixer and whisk Using a serrated knife, slice the base off the pandoro,

on high speed until stiff peaks form. While the motor

about 2cm-thick. Using a 13cm-round plate as a guide,

is running, add the remaining sugar, 1 tablespoon at

cut a round from the removed cake base and reserve.

a time, whisking until thick and glossy. Gradually add

Using the same plate as a guide and leaving a 2cm-thick

the hot sugar syrup in a thin steady stream and whisk

edge, cut into the cake and remove the centre, to make

for 4 minutes, or until cool.

Using a palette knife, spread the meringue over the pandoro. Using a kitchen blowtorch, toast the meringue until golden brown. Serve immediately. SERVES 8. + Pandoro is an Italian star-shaped sweet yeasted bread, available from delicatessens and selected greengrocers. If you can’t find pandoro, use plain or fruit panettone. ++ Sloe gin has a fruity flavour which works beautifully with the bombe alaska. If unavailable, omit from the recipe.

+ PANDORO SUPPLIED BY BASILE IMPORTS.

a hollow. Brush the inside of the pandoro with the gin.

christmas . desserts

Looking elegant and mas terful, this is the ultimate in cheat’s desserts, thanks to the help of a few simple store-bought ingredients. lice into the bombe for the big reveal – rich, sweet layers to delight.

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125

steamed sticky date pudding with spiced rum and maple glaze

Line the base of a well-greased 7-cup-capacity (1.75-litre) metal pudding bowl with non-stick baking paper. Set aside. Place the dates, bicarbonate of soda and water in a

15 fresh dates (225g), pitted

large jug and set aside for 10 minutes to soften. Using

1 teaspoon bicarbonate of (baking) soda

a hand-held blender, blend until smooth.

½ cup (125ml) boiling water

Place the butter, brown sugar and vanilla in the bowl of

60g unsalted butter, chopped and softened

an electric mixer and beat for 4–5 minutes or until pale

¾ cup (135g) dark brown sugar

and creamy. Add the eggs, one at a time, beating well after

1 teaspoon vanilla extract

each addition. Add the flour, almond meal, mixed spice

4 eggs

and date mixture and beat on low until just combined.

¾ cup (110g) self-raising (self-rising) flour, sifted

Spoon the mixture into the prepared pudding bowl. Top

¾ cup (90g) almond meal (ground almonds)

with a circle of non-stick baking paper, cover with

1 teaspoon mixed spice

aluminium foil and tie with kitchen string to secure. Place

spiced rum and maple glaze

in a large saucepan over low heat and fill with boiling

½ cup (125ml) maple syrup

water until it reaches three-quarters up the sides of the

½ cup (125ml) spiced rum

bowl. Cover and cook for 2 hours, adding more boiling

1 teaspoon vanilla extract

water if necessary. Remove the bowl from the saucepan and stand for 15 minutes.

While the pudding is standing, make the spiced rum and maple glaze. Place the maple syrup, rum and vanilla in a small saucepan over high heat. Bring to the boil and cook for 5–6 minutes or until thickened and reduced.

Carefully turn the pudding out onto a plate and spoon over the spiced rum and maple glaze to serve. SERVES 6–8.

christmas . desserts

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127

individual ginger and caramel trifles with almond praline

raspberry swirl pavlova wreath

½ cup (110g) caster (superfine) sugar

225ml eggwhites (about 6 eggwhites), at room temperature +

¼ cup (60ml) water

1½ cups (330g) caster (superfine) sugar

¼ cup (40g) almonds

1½ teaspoons white vinegar

2½ cups (625ml) single (pouring) cream

2 teaspoons cornflour (cornstarch)

2 tablespoons icing (confectioner’s) sugar, sifted

1½ cups (375ml) single (pouring) cream, whipped

1 teaspoon vanilla extract

250g fresh raspberries

½ cup (125ml) dulce de leche or thick caramel

2 tablespoons pistachios, finely chopped

1 tablespoon butterscotch schnapps

1 tablespoon freeze-dried raspberries, finely crushed (optional) ++

24 gingersnap biscuits

raspberry swirl Line a small baking tray with non-stick baking paper.

½ cup (75g) frozen raspberries

Place the sugar and water in a small saucepan over low

2 tablespoons caster (superfine) sugar

heat and cook for 4–5 minutes or until the sugar is

1 teaspoon vanilla extract

dissolved. Increase the heat to high and cook, without stirring, for 8–9 minutes, or until dark golden brown. Add

To make the raspberry swirl, place the frozen raspberries,

the almonds and pour immediately onto the prepared

sugar and vanilla in a small saucepan over medium

tray. Set aside to cool completely.

heat and cook, stirring occasionally, for 3–4 minutes or

Once the praline has cooled, place in a mortar and pound with a pestle until crushed.

Place the cream, icing sugar and vanilla in a large bowl

until slightly reduced. Strain, discarding the seeds, and refrigerate to cool completely.

Preheat oven to 150°C (300°F). Place the eggwhite in the

and, using electric beaters, beat until soft peaks form.

bowl of an electric mixer and whisk on high speed until

Place the dulce de leche and schnapps in a small bowl

stiff peaks form. Gradually add the sugar, 1 tablespoon at

and mix to combine.

a time, waiting 30 seconds between each addition. Once

Divide the cream mixture and biscuits between

all the sugar has been added, scrape down the sides of the

6 glasses. Spoon over the dulce de leche mixture and

bowl with a spatula and whisk for a further 6 minutes or

sprinkle with the almond praline to serve. SERVES 6.

until the mixture is stiff and glossy. Place the vinegar and cornflour in a small bowl and mix to combine. Add to the eggwhite mixture and whisk for 2 minutes or until glossy and combined.

Draw a 22cm circle on a sheet of non-stick baking paper and place, pencil-side down, on a large baking tray.

Place 12 heaped spoonfuls of the meringue mixture around the inside of the circle to create a ring. Drizzle the raspberry mixture over each meringue and use a teaspoon to swirl. Place in the oven, reduce temperature to 120°C (250°F) and cook for 1 hour. Turn the oven off and allow the pavlova to cool completely in the oven.

To serve, top with cream, raspberries, pistachio and freeze-dried raspberries, if using. SERVES 6–8. + Be sure to measure your eggwhites carefully, as instructed in the recipe, remembering egg sizes do vary. Also, use fresh, room temperature eggs, as this will help the eggwhites to become more voluminous when beaten. ++ Freeze-dried raspberries are available from selected delicatessens and specialty grocers.

christmas . desserts

Christmas pavlova extra special with a dreamy raspberry swirl. The luscious wreath is perfect for revelling in the magic of the day.

Make your

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129

LET THE SWEET AROMA OF VANILLA AND CINNAMON FILL YOUR HOME WITH QUEEN CINNAMON BAKING PASTE AND QUEEN CELEBRATING 120 YEARS PURE VANILLA EXTRACT.

Strong and intensely fragrant, new Queen Cinnamon Baking Paste is a treat for the senses. Designed for baking, it is made with concentrated cinnamon and a subtle hint of warming bunspice flavour. Those cherished memories of cinnamon scrolls, dusted doughnuts and gingerbread, fresh from the oven will be more delicious than ever before.

To celebrate 120 years of baking with Australia, Queen also brings you a heady, rich and fragrant Master Blend Pure Vanilla Extract. Made with Tahitian and Madagascan vanilla, it adds unrivalled depth and complexity to your most loved Christmas recipes. You’ll fall in love with this very special, limited edition vanilla, worthy of your very best baking.

When these two baking greats come together, the world truly is a sweeter place. We hope you and your loved ones enjoy our Festive Gingerbread Fudge.

CINNAMON, REIMAGINED Made with pure and concentrated cinnamon, Queen Cinnamon Baking Paste is designed specifically for baking. Use 1 for 1 in place of ground cinnamon for a superior baking flavour. It is truly a baker’s secret this Christmas, but also ideal for every day baking such as banana bread, carrot cake, crumbles, pies, doughnuts and more!

DGE FE ST I V E G I NGE R B R E AD FUD Creamy and fragrant with Queen Vanilla and Cinnamon, this fudge is an indulgent festive treat. It makes a lovely edible gift too!

395g can sweetened condensed milk 220g caster sugar 125g butter

MET HO D Grease and line a 16x26cm slice tray.

In a saucepan, gently heat condensed milk, sugar, butter & glucose until butter is melted & sugar dissolved.

2 tbsp Queen Glucose Syrup Bring to a simmer, stirring continuously for 5-6 minutes. Remove from 4 tsp Queen Vanilla Bean Paste 2 tsp Queen Celebrating 120 Years Pure Vanilla Extract 1 tsp Queen Cinnamon Baking Paste

heat, then add Vanilla Bean Paste, Vanilla Extract, Cinnamon Baking Paste & chocolate, stirring until smooth. Pour into prepared pan then cool to room temperature.

Prepare Royal Icing according to packet instructions and transfer mixture to a piping bag or snap lock bag with corner tip cut. Pipe

200g white chocolate, chopped

decorations and allow to dry before chilling.

330g packet Dr. Oetker Royal Icing

Cut into small pieces & keep chilled until ready to serve.

FOR MORE INSPIRATION D OW NLOA D O UR F R EE CH R I ST M AS BA KI NG E BOO K: Q UE EN .CO M. AU/ BA KI NG PASTES

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on trend . caramels

RICH, CREAMY

THE SWEETEST GIFT AT CHRISTMAS IS A homemade treat TO SHARE. THIS AMAZING ASSORTMENT OF soft and buttery caramels IS THE PERFECT NOD TO TRADITION, WITH A FEW new flavours TO entice and impress.

ADD SPICES, SALT FLAKES, CHOCOLATE AND MORE TO THE melt-in-your-mouth MIXTURE, TO BRING A SPARKLING SENSE OF wonder and delight TO YOUR favourite people. photography CHRIS COURT styling STEVE PEARCE

134

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RECIPES GEORGIE ESDAILE MERCHANDISING HANNAH BRADY CHRISTMAS ORNAMENTS THROUGHOUT, FROM MAMAPAPA. SEE DIRECTORY FOR STOCKIST DETAILS.

caramel

coffee and black salt caramels

classic vanilla caramels

on trend . caramels

WRAP THE little caramels IN PAPER WITH A twist AT EACH END, THEN DECORATE WITH DAINTY ornaments .

salted peanut caramels www.donnahay.com

137

on trend . caramels

coffee and black salt caramels 1¼ cups (310ml) double thick cream 2½ cups (550g) white (granulated) sugar 100g unsalted butter, chopped 2 teaspoons vanilla extract 1 cup (350g) golden syrup

classic vanilla caramels

¹⁄³ cup (15g) instant coffee 1 tablespoon boiling water black sea salt flakes +, to serve

1¼ cups (310ml) double thick cream 2½ cups (550g) white (granulated) sugar

Line a lightly greased 20cm square tin with non-stick

100g unsalted butter, chopped

baking paper. Place the cream, sugar, butter, vanilla and

2 teaspoons vanilla extract

golden syrup in a large saucepan over high heat and

1 cup (350g) golden syrup

cook, stirring occasionally, until the sugar is dissolved and the mixture comes to the boil. Reduce heat to

Line a lightly greased 20cm square tin with non-stick

medium, insert a sugar (candy) thermometer, and cook,

baking paper. Place the cream, sugar, butter, vanilla and

without stirring, for about 9–15 minutes or until the

golden syrup in a large saucepan over high heat and cook,

temperature reaches 124°C (255°F) (see note, page 140).

stirring occasionally, until the sugar is dissolved and the

Set aside to cool for 5 minutes.

mixture comes to the boil. Reduce heat to medium, insert

Place the instant coffee and boiling water in a small

a sugar (candy) thermometer, and cook, without stirring,

bowl and mix to combine. Add to the hot caramel and mix

for about 9–15 minutes or until the temperature reaches

well to combine. Carefully pour the hot caramel into the

124°C (255°F) (see note, page 140). Set aside to cool for

prepared tin. Set aside to cool, at room temperature, for

5 minutes, before carefully pouring the hot caramel into

8 hours or overnight, or until firm. Slice and sprinkle with

the prepared tin.

black sea salt to serve. MAKES 20.

Set aside to cool, at room temperature, for 8 hours or

+ Black sea salt flakes are available from selected delicatessens

overnight, or until firm. Slice to serve. MAKES 20.

and gourmet food stores. If unavailable, use regular sea salt flakes.

salted peanut caramels

COOK’S

tips

If the caramel is a little too soft to cut, place in the refrigerator for 10 minutes to firm slightly. Don’t leave the whole caramel in the refrigerator for too long, otherwise it will become brittle and too hard to slice.

These caramels are best served at room temperature. Once cut, individually wrap.

These caramels are best stored in an airtight container in a cool, dark place.

If making the caramels a few days ahead, they can be sliced and kept in the refrigerator.

Allow to come to room temperature to serve.

1¼ cups (310ml) double thick cream 2½ cups (550g) white (granulated) sugar 100g unsalted butter, chopped 2 teaspoons vanilla extract 1 cup (350g) golden syrup 3 cups (420g) roasted salted peanuts Line a lightly greased 20cm square tin with non-stick baking paper. Place the cream, sugar, butter, vanilla and golden syrup in a large saucepan over high heat and cook, stirring occasionally, until the sugar is dissolved and the mixture comes to the boil. Reduce heat to medium, insert a sugar (candy) thermometer, and cook, without stirring, for about 9–15 minutes or until the temperature reaches 124°C (255°F) (see note, page 140).

Set aside to cool for 5 minutes.

Add the peanuts and mix to combine. Carefully pour the hot caramel into the prepared tin. Set aside to cool, at room temperature, for 8 hours or overnight, or until firm. Slice to serve. MAKES 20.

138

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SPICED PECAN caramels

HONEY SESAME caramels

CHOCOLATE PEPPERMINT caramels

SALTED PEANUT caramels

COFFEE AND BLACK SALT caramels

CARDAMOM AND PISTACHIO caramels

CLASSIC VANILLA caramels

TART DRIED CHERRY AND THYME caramels

FOR THE PERFECT caramel

The cooking time may vary depending on the stove top and size of saucepan, but it is essential to bring the caramel to the correct temperature for it to set properly.

on trend . caramels

spiced pecan caramels www.donnahay.com

141

on trend . caramels

honey sesame caramels + tart dried cherry and thyme caramels 142

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chocolate peppermint caramels

cardamom and pistachio caramels

on trend . caramels

tart dried cherry and thyme caramels 1¼ cups (310ml) double thick cream 2½ cups (550g) white (granulated) sugar 100g unsalted butter, chopped 2 teaspoons vanilla extract 1 cup (350g) golden syrup 1½ cups (270g) tart dried cherries 2 tablespoons lemon thyme leaves Line a lightly greased 20cm square tin with non-stick baking paper. Place the cream, sugar, butter, vanilla and golden syrup in a large saucepan over high heat and cook, stirring occasionally, until the sugar is dissolved and the mixture comes to the boil. Reduce heat to medium, insert a sugar (candy) thermometer, and cook, without stirring, for about 9–15 minutes or until the temperature reaches 124°C (255°F) (see note, page 140).

Set aside to cool for 5 minutes.

Add the cherries and thyme and mix to combine.

Carefully pour the hot caramel into the prepared tin.

cardamom and pistachio caramels

Set aside to cool, at room temperature, for 8 hours or overnight, or until firm. Slice to serve. MAKES 20.

1¼ cups (310ml) double thick cream 2½ cups (550g) white (granulated) sugar

honey sesame caramels

100g unsalted butter, chopped 2 teaspoons vanilla extract

1¼ cups (310ml) double thick cream

1 cup (350g) golden syrup

2½ cups (550g) white (granulated) sugar

8 cardamom pods

100g unsalted butter, chopped

1½ cups (210g) pistachios

2 teaspoons vanilla extract 1 cup (350g) golden syrup

Line a lightly greased 20cm square tin with non-stick baking paper. Place the cream, sugar, butter, vanilla and

¹⁄³ cup (115g) honey ¼ cup (35g) sesame seeds

golden syrup in a large saucepan over high heat and cook, stirring occasionally, until the sugar is dissolved

Line a lightly greased 20cm square tin with non-stick

and the mixture comes to the boil. Reduce heat to

baking paper. Place the cream, sugar, butter, vanilla,

medium, insert a sugar (candy) thermometer, and cook,

golden syrup and honey in a large saucepan over high

without stirring, for about 9–15 minutes or until the

heat and cook, stirring occasionally, until the sugar

temperature reaches 124°C (255°F) (see note, page 140).

is dissolved and the mixture comes to the boil. Reduce

Set aside to cool for 5 minutes.

heat to medium, insert a sugar (candy) thermometer, and

Place the cardamom pods in a mortar and use a pestle

cook, without stirring, for about 9–15 minutes or until

to crack open, then crush the black seeds until fine,

the temperature reaches 124°C (255°F) (see note, page 140).

discarding the green shells. Add the cardamom and

Set aside to cool for 5 minutes.

pistachios to the caramel and mix to combine. Carefully

Add the sesame seeds and mix to combine. Carefully

pour the hot caramel into the prepared tin. Set aside to

pour the hot caramel into the prepared tin. Set aside

cool, at room temperature, for 8 hours or overnight, or

to cool, at room temperature, for 8 hours or overnight,

until firm. Slice to serve. MAKES 20.

or until firm. Slice to serve. MAKES 20. www.donnahay.com

145

on trend . caramels

HEAVENLY FLAVOURS AND classic SPICES ARE infused IN EVERY SWEET BITE OF THESE golden CARAMELS. spiced pecan caramels

chocolate peppermint caramels

1¼ cups (310ml) double thick cream

1¼ cups (310ml) double thick cream

2½ cups (550g) white (granulated) sugar

2½ cups (550g) white (granulated) sugar

100g unsalted butter, chopped

100g unsalted butter, chopped

2 teaspoons vanilla extract

2 teaspoons vanilla extract

1 cup (350g) golden syrup

1 cup (350g) golden syrup

½ teaspoon ground cloves

½ teaspoon peppermint extract

¼ teaspoon ground nutmeg

100g dark chocolate, melted

20 pecans Line a lightly greased 20cm square tin with non-stick Line a lightly greased 20cm square tin with non-stick

baking paper. Place the cream, sugar, butter, vanilla,

baking paper. Place the cream, sugar, butter, vanilla

golden syrup and peppermint extract in a large saucepan

and golden syrup in a large saucepan over high heat and

over high heat and cook, stirring occasionally, until the

cook, stirring occasionally, until the sugar is dissolved

sugar is dissolved and the mixture comes to the boil.

and the mixture comes to the boil. Reduce heat to

Reduce heat to medium, insert a sugar (candy) thermometer,

medium, insert a sugar (candy) thermometer, and cook,

and cook, without stirring, for about 9–15 minutes or until

without stirring, for about 9–15 minutes or until the

the temperature reaches 124°C (255°F) (see note, page 140).

temperature reaches 124°C (255°F) (see note, page 140).

Set aside to cool for 5 minutes, before carefully pouring

Set aside to cool for 5 minutes.

the hot caramel into the prepared tin. Set aside to cool, at

Add the cloves and nutmeg and mix to combine.

room temperature, for 8 hours or overnight, or until firm.

Carefully pour the hot caramel into the prepared tin.

Slice, drizzle with the melted chocolate and set aside for

Set aside to cool, at room temperature, for 20 minutes.

15 minutes or until set. Serve. MAKES 20.

Top with the pecans and set aside to cool for 8 hours or overnight, or until firm. Slice to serve. MAKES 20.

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meet your new pantry staple…

on sale now at Woolworths supermarkets and donnahay.com

inspired . savoury biscuits

148

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SAVO URY

biscuits

The festive season is full of fun opportunities to gather around a platter of nibbles, and these crisp, homemade crackers will be the star performer of your cheese board.

Studded with herbs, spice, olives and more, each of these beautiful bites is utterly addictive and wonderfully impressive.

RECIPES AMBER DE FLORIO MERCHANDISING HANNAH BRADY

photography ANSON SMART styling STEVE PEARCE

MIXE D O L IVE

and thyme biscotti

inspired . savoury biscuits

BASIL

lavosh

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151

inspired . savoury biscuits

mixed olive and thyme biscotti

Mix until a dough forms. Turn out onto a work surface and knead for 5–6 minutes or until smooth and elastic. Place in

3 cups (450g) plain (all-purpose) flour

a lightly oiled large bowl, cover with plastic wrap and set

2 teaspoons baking powder

aside in a warm place for 20 minutes or until risen slightly.

1½ cups (205g) pitted mixed olives +, sliced

Preheat oven to 180°C (350°F). Divide the dough into

½ teaspoon sea salt flakes

8 pieces and roll each out on a lightly floured surface to

2 tablespoons thyme leaves, finely chopped

1mm thick. Lightly brush with the eggwhite, top with the

1 cup (80g) finely grated pecorino

basil leaves and press to secure. Brush the lavosh with

2 eggs

extra oil and sprinkle with extra salt. Place half the lavosh

½ cup (125ml) milk

on 2 large baking trays and cook for 12 minutes or until puffed and golden brown. Transfer to a wire rack to cool

Preheat oven to 160°C (325°F). Place the flour, baking

and repeat with the remaining lavosh. Serve. MAKES 8.

powder, olive, salt, thyme and pecorino in a large bowl and mix to combine. Make a well in the centre, add the

wholemeal poppy seed lavosh

eggs and milk and mix well to combine.

Press the mixture into a lightly greased 20cm square

1 teaspoon dried yeast

tin lined with non-stick baking paper. Cook for 30 minutes

²⁄ ³ cup (160ml) lukewarm water

or until lightly golden. Remove from the tin and set aside

1 teaspoon caster (superfine) sugar

to cool slightly. Using a serrated knife, cut the dough into

1½ cups (240g) wholemeal plain flour

2mm-thick pieces and place on 3 baking trays lined with

2 tablespoons poppy seeds

non-stick baking paper. Cook for 20 minutes or until crisp

1 teaspoon sea salt flakes, plus extra to sprinkle

and golden. Place on wire racks to cool. Serve. MAKES 40.

¼ cup (60ml) extra virgin olive oil, plus extra for brushing

+ We used kalamata and Sicilian green olives.

Place the yeast, water and sugar in a small bowl and mix

basil lavosh

to combine. Set aside in a warm place for 5–10 minutes or until the surface is foamy.

1 teaspoon dried yeast

Place the flour, poppy seeds and salt in a large bowl and

½ cup (125ml) lukewarm water

mix to combine. Make a well in the centre, add the oil

1 teaspoon caster (superfine) sugar

and yeast mixture and mix until a dough forms. Turn out

2 cups (300g) 00 flour, plus extra for dusting

onto a work surface and knead for 5–6 minutes or until

1 teaspoon sea salt flakes, plus extra to sprinkle

smooth and elastic. Place in a lightly oiled large bowl,

¼ cup (60ml) extra virgin olive oil, plus extra for brushing

cover with plastic wrap and set aside in a warm place for

1 eggwhite

20 minutes or until risen slightly.

2 cups basil leaves

Preheat oven to 180°C (350°F). Roll the dough out on a lightly floured surface to 1mm thick. Using a 6.5cm and

Place the yeast, water and sugar in a small bowl and mix

7.5cm leaf cutter, cut out 40 leaves. Place half the lavosh

to combine. Set aside in a warm place for 5–10 minutes

on 2 large baking trays lined with non-stick baking paper,

or until the surface is foamy.

brush with extra oil and sprinkle with extra salt. Cook for

Place the flour and salt in a large bowl and mix to combine.

Make a well in the centre and add the oil and yeast mixture.

10–12 minutes or until puffed and golden brown. Transfer to a wire rack to cool and repeat with the remaining lavosh. Serve. MAKES 40.

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WHOL EM E AL

poppy seed lavosh

BURN T B UT TE R ,

honey and sage crackers

inspired . savoury biscuits

TH ESE C LE VE R

crackers are

PERF EC T F O R

a gathering or

TO G IVE AS G IF T S.

C RUNCH Y ALM OND

and chive crackers www.donnahay.com

155

inspired . savoury biscuits

burnt butter, honey and sage crackers

dill, rosemary and yoghurt biscuits

1¼ cups (200g) wholemeal plain flour

1¾ cups (245g) wholemeal spelt flour

1½ cups (135g) rolled oats

½ cup (140g) natural Greek-style (thick) yoghurt

½ cup (35g) finely grated parmesan

1 cup (125g) finely grated firm goat’s cheese

1 teaspoon sea salt flakes

1 teaspoon sea salt flakes

1 egg

½ teaspoon cracked black pepper

200g unsalted butter, chopped

50g unsalted butter, softened

¼ cup (90g) honey

¼ cup chopped dill sprigs

1 bunch sage

¼ cup rosemary leaves, chopped

1 eggwhite, extra Place the flour, yoghurt, cheese, salt, pepper and butter Place the flour, oats, parmesan, salt and egg in a food

in a food processor and process until the mixture comes

processor and process until the oats are finely chopped.

together. Add the dill and rosemary and pulse until just

Place the butter, honey and half the sage in a small frying pan over high heat. Cook for 2–3 minutes or until the butter starts to foam. Remove from the heat and set aside to cool slightly. Remove the sage, add the butter mixture to the food processor and process until

combined. Turn out onto a work surface and bring together into a ball.

Roll the dough out between 2 sheets of non-stick baking paper to 4mm thick. Refrigerate for 30 minutes.

Preheat oven to 180°C (350°F). Using a 7cm round cutter,

the mixture just comes together. Turn the dough out

cut out 28 rounds from the dough, re-rolling the dough

onto a work surface and bring together into a ball. Roll

as necessary, and place on 2 large baking trays lined with

out between 2 sheets of non-stick baking paper to a

non-stick baking paper. Cook for 15 minutes or until

4mm-thick, 40cm x 30cm rectangle.

golden and firm. Serve. MAKES 28.

Pick the remaining sage leaves off the stalks. Lightly brush the top of the dough with eggwhite, top with the

crunchy almond and chive crackers

sage leaves and press gently. Place a sheet of non-stick baking paper over the dough and gently roll over with the

½ cup (60g) almond meal (ground almonds)

rolling pin to secure the leaves. Cut the dough into 6cm

1 cup (150g) plain (all-purpose) flour

squares and prick with a fork. Slide the baking paper onto

1 cup (80g) finely grated manchego cheese

a baking tray and refrigerate for 30 minutes.

¼ cup chopped chives

Preheat oven to 160°C (325°F). Cook for 20 minutes or

1 egg

until golden and crisp. Set aside to cool on the tray before

1 teaspoon sea salt flakes

breaking into squares. Serve. MAKES 30.

½ teaspoon cracked black pepper 1½ tablespoons iced water Place the almond meal, flour, cheese, chives, egg, salt, pepper and water in a food processor and process until the mixture comes together. Turn out onto a work surface, and bring together into a ball. Roll the dough out between 2 sheets of non-stick baking paper to a 3mm thick, 40cm x 25cm rectangle. Cut the dough into 4cm wide diamonds, slide the baking paper onto a baking tray and refrigerate for 30 minutes.

Preheat oven to 180°C (350°F). Cook for 15 minutes or until golden and crisp. Set aside to cool on the tray before breaking into diamonds. Serve. MAKES 30.

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DIL L, ROS EM ARY A ND

yoghurt biscuits

CURRANT, JU NIP ER

and blue cheese biscuits

BASI C

parmesan biscuits PA RME SAN, FE NN EL AND

lemon thyme biscuits

T HR EE

cheese biscuits

PAR M ESAN AN D PI NK

peppercorn biscuits

inspired . savoury biscuits

basic parmesan biscuits

parmesan and pink peppercorn biscuits

1 cup (150g) plain (all-purpose) flour

2 teaspoons pink peppercorns

1 cup (70g) finely grated parmesan

1 x quantity Basic Parmesan Biscuit Dough

½ cup (45g) rolled oats

2 teaspoons cracked black pepper

100g cold unsalted butter, chopped ½ teaspoon sea salt flakes

Place the pink peppercorns in a mortar and grind with

1 egg yolk

a pestle until finely crushed. Follow the basic parmesan

1½ tablespoons iced water

biscuit dough recipe (see left). After rolling out the dough, sprinkle over both peppers and gently roll again to press

Place the flour, parmesan, oats, butter and salt in a food processor and pulse until the mixture resembles

the pepper into the dough. Refrigerate for 30 minutes.

Preheat oven to 180°C (350°F). Using a 6cm round cutter,

breadcrumbs. Add the egg yolk and water and process

cut out 20 rounds from the dough, re-rolling the dough as

until the mixture comes together. Turn the dough out

necessary, and place on 2 large baking trays lined with

onto a work surface and bring together into a ball. Roll

non-stick baking paper. Cook for 12–15 minutes or until

the dough out between 2 sheets of non-stick baking paper

golden and crisp. Set aside to cool for 5 minutes before

to 5mm thick. Refrigerate for 30 minutes.

transferring to a wire rack to cool completely. Serve. MAKES 20.

Preheat oven to 180°C (350°F). Using a 6cm round cutter, cut out 20 rounds from the dough, re-rolling the dough as

parmesan, fennel and lemon thyme biscuits

necessary, and place on 2 large baking trays lined with non-stick baking paper. Cook for 12–15 minutes or until

1 x quantity Basic Parmesan Biscuit Dough

golden and crisp. Set aside to cool for 5 minutes before

2 teaspoons fennel seeds

transferring to a wire rack to cool completely. Serve. MAKES 20.

2 tablespoons lemon thyme leaves

three cheese biscuits

Follow the basic parmesan biscuit dough recipe (see left), adding the fennel seeds and thyme with the egg yolk. Roll

1 x quantity Basic Parmesan Biscuit Dough ¹⁄ ³ cup (40g) finely grated cheddar

out the dough and refrigerate as directed.

Preheat oven to 180°C (350°F). Using a 7.5cm round cutter,

²⁄ ³ cup (80g) finely grated gruyère

cut out 16 rounds from the dough, re-rolling the dough

1 tablespoon iced water, extra

as necessary, and place on 2 large baking trays lined with

½ cup (40g) finely grated parmesan, extra

non-stick baking paper. Cook for 12–15 minutes or until golden and crisp. Set aside to cool for 5 minutes before

Follow the basic parmesan biscuit dough recipe (see above),

transferring to a wire rack to cool completely. Serve. MAKES 16.

adding the cheddar and half the gruyère with the 1 cup of parmesan and adding the extra iced water. Roll out the

currant, juniper and blue cheese biscuits

dough and refrigerate as directed.

Preheat oven to 180°C (350°F). Using a 5cm round cutter,

1 x quantity Basic Parmesan Biscuit Dough

cut out 30 rounds from the dough, re-rolling the dough as

1 tablespoon juniper berries

necessary, and place on 3 large baking trays lined with

50g firm blue cheese, crumbled

non-stick baking paper. Sprinkle with the remaining

¼ cup (40g) dried currants

gruyère and extra parmesan and cook for 12–15 minutes or until golden and crisp. Set aside to cool for 5 minutes

Follow the basic parmesan biscuit dough recipe (see left),

before transferring to a wire rack to cool completely.

adding the juniper berries with the parmesan. After the

Serve. MAKES 30.

mixture comes together in the food processor, add the blue cheese and currants and pulse until just combined.

Roll out the dough and refrigerate as directed.

Preheat oven to 180°C (350°F). Using a 8cm round cutter,

CO O K’ S TIP

cut out 16 rounds from the dough, re-rolling the dough as necessary, and place on 2 large baking trays lined with

You can store any of these savoury biscuits

non-stick baking paper. Cook for 12–15 minutes or until

in an airtight container for up to 1 week.

golden and crisp. Set aside to cool for 5 minutes before transferring to a wire rack to cool completely. Serve. MAKES 16. www.donnahay.com

159

ADVERTISING FEATURE

sweet tart With a vibrant layer of raspberry chia jam infused with CSR Unrefined Coconut Sugar, this decadent dessert puts a modern, summery spin on a classic chocolate tart.

chocolate, raspberry and coconut tart ½ cup (60g) almond meal (ground almonds) ½ cup (80g) wholemeal plain flour cup (45g) CSR Unrefined Coconut Sugar 2 tablespoons cacao powder 1 egg yolk 80g unsalted butter, chopped raspberry chia jam 250g raspberries, plus extra to serve ½ cup (70g) CSR Unrefined Coconut Sugar 1 teaspoon vanilla extract 2 tablespoons white chia seeds chocolate coconut cream 400ml can coconut cream, chilled in the refrigerator overnight ½ cup (50g) cacao powder, sifted 1 teaspoon vanilla extract 125g raspberries, to serve Preheat the oven to 160˚C (325˚F). Place the almond meal, flour, sugar, cacao and egg in a large bowl and stir to combine. Add the butter and, using your fingers, rub together to form a pastry. Press into a lightly greased 22cm fluted tart tin and place on a oven tray. Gently prick the base with a fork and bake for 25 minutes or until dry. Set aside to cool completely.

To make the raspberry chia jam, place the raspberries, sugar and vanilla in a small saucepan over medium heat. Stir, gently squashing the raspberries. Remove from the heat, add the chia and stir to combine.

Set aside for 30 minutes or until the mixture is thick.

Place the coconut cream, cacao and vanilla in the bowl of an electric mixer and whisk for 1-2 minutes or until thick. To assemble, spread the chia jam over the base of the tart shell. Top with the chocolate coconut

know your sugars

cream and refrigerate for 20 minutes. Top with raspberries to serve.

CSR Unrefined Coconut Sugar is a perfect alternative to white, raw or

SERVES 6-8.

palm sugar. In most recipes that call for these sugars, it can be used as a substitute, adding a unique depth of flavour with subtle caramel and butterscotch notes. Coconut sugar is the crystallised nectar of the coconut blossom, made by boiling the flower’s sap until it thickens and solidifies. CSR Unrefined Coconut Sugar is organically grown and harvested using traditional methods. As it’s unrefined, it retains minerals such as potassium, zinc, calcium and iron, all found in the nectar of the coconut blossom.

festive treats You know it’s really Christmas when the joyful scent of spiced cakes, buttery shortbread and fruity baked treats come wafting through the house. This merry assortment has something for everyone, wonderful for gift-giving or sharing at home to enjoy the generosity of the season. photography CHRIS COURT styling STEVE PEARCE

RECIPES GEORGIE ESDAILE

favourite things . christmas baking

smoked almond, pear and marsala christmas cake www.donnahay.com

163

cranberry jam swirl buns

favourite things . christmas baking

individual butterscotch, peach and ginger panettones www.donnahay.com

165

buttered rum fruit mince pies

To make the mince pie pastry, place the flour, butter and sugar in a food processor and process until the mixture

1 Granny Smith apple, peeled and grated

resembles coarse breadcrumbs. Add the eggs and vanilla

1 cup (160g) currants

and process until the pastry comes together. Divide the

1 cup (160g) sultanas

pastry into quarters and roll each quarter out between

½ cup (40g) sliced natural almonds

2 sheets of non-stick baking paper to 5mm thick. Refrigerate

1 tablespoon finely grated orange rind

for 30 minutes, or until firm.

¼ teaspoon mixed spice

While the pastry is chilling, place the apple, currants,

¹⁄³ cup (80ml) maple syrup ½ cup (90g) brown sugar

sultanas, almonds, orange rind, mixed spice, maple syrup,

125g unsalted butter, chopped

medium heat. Cook for 12–15 minutes, stirring occasionally,

½ cup (125ml) rum

until the fruit is softened and the liquid has been absorbed.

1 egg, lightly beaten

Set aside to cool completely.

icing (confectioner’s) sugar, for dusting

brown sugar, butter and rum in a medium saucepan over

Preheat oven to 160°C (325°F). Using a 7cm round

mince pie pastry

cookie cutter, cut out 24 rounds from the dough. Line

5¹⁄³ cups (800g) plain flour 400g cold unsalted butter, chopped

24 x 40ml-capacity lightly greased patty tins with the

1 cup (220g) caster (superfine) sugar

of non-stick baking paper to 5mm thick. Refrigerate for

4 eggs

15 minutes, or until firm.

2 teaspoons vanilla extract

rounds. Re-roll the remaining dough between 2 sheets

Divide the fruit mixture between the cases and brush the edges with egg. Using a 6cm round cookie cutter, cut 24 rounds from the dough. Place on top of the mince pies and press the edges to seal. Using a 5cm deer-shaped cookie cutter, cut out 24 deer from the dough. Brush the backs of the deer with egg and press into the top of each pie. Cook for 20–25 minutes or until golden brown and the pastry is cooked through. Set aside to cool in the tins for 5 minutes, before transferring to wire racks to cool completely. Dust with icing sugar to serve. MAKES 24.

buttered rum fruit mince pies

favourite things . christmas baking

With a delicate dusting of icing sugar, cute reindeer decoration and plump spiced fruit, these sweet mince pies are an enchanting festive offering. Add the decadence of buttered rum and pure maple syrup for an indulgent flavour you’ll want to enjoy year after year.

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cloth steamed plum puddings

Cut 4 x 40cm square pieces of unbleached calico.

Place in a large saucepan of boiling water and boil for

½ cup (80g) currants

20 minutes. Bring a second large saucepan of water to the boil. Wearing thick rubber gloves ++, remove one piece

½ cup (75g) raisins

of calico from the saucepan and squeeze out the excess

1 cup (170g) pitted prunes, chopped

water. Working quickly so the calico stays hot, spread the

½ cup (70g) slivered almonds

calico out on a clean surface and sift over ¹⁄³ cup (50g) of

²⁄³ cup (180ml) Pedro Ximénez sherry+, plus

the extra flour, ensuring the flour is a little thicker in the

½ cup (80g) sultanas

½ cup (125ml) extra, to serve

centre of the calico. Place one quarter of the pudding

125g unsalted butter, chopped and softened

mixture into the centre of the calico, and dust the top

½ cup (90g) brown sugar

with a little flour. Carefully gather the corners of the

3 eggs

calico together firmly. Using kitchen twine, tie the calico

½ cup (75g) plain (all-purpose) flour, sifted,

as close to the pudding mixture as possible, tying around

plus 1¹⁄³ cups (200g) extra, for dusting

several times to secure. Bring the ends of the cloth

¼ teaspoon bicarbonate of (baking) soda, sifted

together and tie a second piece of twine around the neck

2 cups (140g) fresh white breadcrumbs

of the cloth, about 5cm from the top of the calico, tying

½ teaspoon mixed spice

around several times to secure and ensure the pudding

1 teaspoon finely grated lemon rind

is watertight. Repeat with the remaining puddings.

Carefully lower the puddings into the second saucepan

Place the sultanas, currants, raisins, prune, almonds and

of boiling water. Cover with a small heatproof plate and

sherry in a large bowl and mix to combine. Cover with

cook for 2 hours, adding more boiling water as needed

plastic wrap and place in a cool, dark place for 24 hours,

to ensure the puddings are completely submerged.

stirring occasionally.

Place the butter and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until light and fluffy.

Working one at a time, remove the puddings from the pan and place in a colander. Immediately cut the string and carefully peel back the cloth. Invert the puddings onto

Add the eggs, one at a time, beating well after each

a plate and spoon over the extra sherry to serve. MAKES 4.

addition, until pale and creamy. Add the butter mixture,

+ Pedro Ximénez is a dark, sweet Spanish sherry which adds a

flour, bicarbonate of soda, breadcrumbs, mixed spice and

rich flavour to the puddings.

lemon rind to the fruit mixture and mix well to combine.

++ Use a new pair of washing up gloves for this. The gloves help protect your hands when working with the hot calico.

favourite things . christmas baking

cloth steamed plum puddings www.donnahay.com

169

favourite things . christmas baking

brandy cake with eggnog marshmallow 5 fresh dates (75g), pitted ½ teaspoon bicarbonate of (baking) soda ¹⁄³ cup (80ml) boiling water 2 tablespoons brandy 50g unsalted butter, chopped and softened 1 teaspoon vanilla extract ½ cup (90g) brown sugar 2 eggs ²⁄³ cup (100g) self-raising (self-rising) flour ½ teaspoon mixed spice ¼ cup (60g) almond meal (ground almonds) rosemary sprigs, to serve eggnog marshmallow 1½ cups (330g) caster (superfine) sugar 1¼ cups (310ml) water ¼ cup (60ml) brandy, plus 1 tablespoon extra 3 teaspoons powdered gelatine 1 teaspoon vanilla extract Preheat oven to 160°C (325°F). Place the dates, bicarbonate of soda and boiling water in a heatproof jug and set aside for 5 minutes to soften. Add the brandy, and, using a hand-held blender, blend until smooth. Set aside.

Line the base and side of a lightly greased 20cm round springform cake tin with non-stick baking paper, leaving a 2cm overhang at the top. Place the butter, vanilla and brown sugar in the bowl of an electric mixer and beat for 5–6 minutes or until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the flour, mixed spice, almond meal and date mixture and beat until well combined. Spoon into the cake tin. Bake for 30 minutes or until cooked when tested with a skewer.

Set aside in the tin to cool completely.

To make the eggnog marshmallow, place the sugar, water, brandy, gelatine and vanilla in a medium saucepan over medium heat and cook, stirring, until the sugar has dissolved. Bring to the boil and cook for 4–5 minutes. Set aside to cool completely.

Place the cooled marshmallow mixture and the extra brandy in the bowl of an electric mixer and whisk for 6–8 minutes or until thick and fluffy. Spoon the marshmallow mixture over the cake, smoothing the top and sides with a palette knife. Refrigerate for 1–2 hours or until set. Remove the cake from the tin and decorate with rosemary to serve. SERVES 6-8.

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Celebrate with this dreamy eggnog-inspired des sert.

Sitting tall atop the fragrant brandy cake, the snowy white topping has the fluffy texture of whipped marshmallow.

Crowne d with rosemary, it’s a modern twist on classic flavours.

brandy cake with eggnog marshmallow

favourite things . christmas baking

smoked almond, pear and marsala christmas cake 3 cups (450g) raisins 1½ cups (240g) sultanas ½ cup (90g) tart dried cherries 1 cup (160g) natural smoked almonds, chopped, plus 24 whole natural smoked almonds, extra 1 cup (190g) chopped dried figs 1½ cups (215g) peeled and grated pear 1¼ cups (310ml) marsala, plus ½ cup (125ml) extra 300g unsalted butter, chopped and softened 1¼ cups (220g) brown sugar 2 teaspoons vanilla extract 4 eggs 2½ cups (375g) plain (all-purpose) flour, sifted ¼ teaspoon bicarbonate of (baking) soda 1 teaspoon ground allspice Place the raisins, sultanas, cherries, almond, fig, pear and marsala in a large bowl and stir to combine. Cover with

cranberry shortbread heart cookies

plastic wrap and set aside in a cool dark place, stirring occasionally, for 24 hours to soak+.

150g unsalted butter, chopped and softened

and vanilla in the bowl of an electric mixer and beat for

¹⁄³ cup (55g) icing (confectioner’s) sugar, sifted 1 teaspoon vanilla extract

8 minutes or until light and creamy. Add the eggs, one

1½ cups (225g) plain (all-purpose) flour, sifted

mixture, flour, bicarbonate of soda and allspice in a large

2 tablespoons cornflour (cornstarch), sifted

bowl and mix well to ensure the fruit is coated in flour.

¾ cup (100g) dried cranberries (craisins), chopped

Add the butter mixture and mix well to combine.

Preheat oven to 140°C (275°F). Place the butter, sugar

at a time, beating well after each addition. Place the fruit

Line the base and side of a lightly greased 20cm x 10cm Preheat oven to 160°C (325°F). Place the butter, sugar

tall round cake tin with 2 layers of non-stick baking paper.

and vanilla in the bowl of an electric mixer and beat for

Spoon the cake mixture into the tin and smooth the top.

8 minutes or until pale and creamy. Add the flour, cornflour

Press the whole almonds into the top of the cake. Place

and cranberries and beat until just combined. Roll the

on a baking tray and cook for 2 hours 30 minutes or until

mixture out between 2 sheets of non-stick baking paper

cooked when tested with a skewer.

to 3mm thick. Refrigerate for 30 minutes or until firm.

Using an 8cm heart cookie cutter, cut out 14 hearts,

172

While the cake is still warm, spoon over the extra marsala. Serve. SERVES 12.

re-rolling the dough as necessary. Place on 2 large baking

+ If you don’t have time to soak the fruit overnight, place the

trays lined with non-stick baking paper. Using a 3mm

dried fruit, almond and marsala in a large saucepan over high

piping nozzle, punch a hole in the top of each cookie. Cook

heat and cook, stirring, for 8–10 minutes or until the liquid has

for 12–14 minutes or until lightly golden brown. Set aside

been absorbed and the fruit has softened. Stir through the pear

to cool on the trays. Thread with ribbon to serve. MAKES 14.

and set aside to cool completely.

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cranberry shortbread heart cookies

favourite things . christmas baking

cranberry jam swirl buns

individual butterscotch, peach and ginger panettones

1¼ teaspoons dried instant yeast ²⁄³ cup (180ml) lukewarm milk

2¾ teaspoons dried active yeast

2½ tablespoons caster (superfine) sugar 3¼ cups (485g) plain (all-purpose) flour

¹⁄³ cup (80ml) lukewarm milk 3 cups (450g) plain (all-purpose) flour

¼ teaspoon table salt

¼ cup (55g) caster (superfine) sugar

2 eggs 125g unsalted butter, chopped and melted

1½ cups (240g) mixed dried fruit (peach, apricot, pear and apple) +, finely chopped

1½ cups (240g) icing (confectioner’s) sugar, sifted

½ cup (110g) crystallised ginger, finely chopped

1 tablespoon boiling water

½ cup (125ml) butterscotch schnapps

cranberry jam

2 teaspoons vanilla extract

4 cups (600g) frozen cranberries

4 eggs

1 cup (220g) caster (superfine) sugar

275g unsalted butter, chopped and softened

2 tablespoons lemon juice 1 vanilla bean, split and seeds scraped

Place the yeast and milk in a medium bowl and mix to combine. Set aside in a warm place for 5 minutes or

To make the cranberry jam, heat a large non-stick frying

until the mixture is creamy. Add ½ cup (75g) flour and

pan over high heat. Add the cranberries, sugar, lemon

1 tablespoon caster sugar and mix well to combine.

juice and vanilla bean seeds and pod, and cook, stirring,

Cover with plastic wrap and set aside in a warm place

for 9–10 minutes or until reduced and sticky. Set aside to

for 1 hour or until the mixture is foamy.

cool completely. Discard the vanilla pod.

Place the yeast, milk and 2 teaspoons caster sugar in a small bowl and mix to combine. Set aside for 5–10 minutes

over high heat. Cook, stirring occasionally, for 6–7 minutes

or until the surface is foamy.

or until the liquid is absorbed. Set aside to cool completely.

Place the flour, salt, eggs, butter, yeast mixture and

Place the eggs, yeast mixture and the remaining sugar

remaining caster sugar in the bowl of an electric mixer

and flour in the bowl of an electric mixer fitted with a

fitted with a dough hook and mix for 5 minutes or until the

dough hook and mix to combine. With the motor running,

dough is smooth and elastic. Place in a lightly greased large

gradually add the butter, 1 tablespoon at a time, until fully

bowl and cover with a damp tea towel. Set aside in a warm

incorporated. Add the fruit mixture and mix for 1 minute

place for 1 hour or until the dough has doubled in size.

or until well combined. Transfer to a lightly greased bowl

Roll the dough out on a lightly floured surface to a 60cm x 25cm rectangle. Spread with the cranberry jam,

and set aside for 2 hours or until doubled in size.

Preheat oven to 180°C (350°F). Grease 12 x ¾-cup-capacity

leaving a 1cm border. Starting from one long side, roll up

(180ml) metal dariole moulds and line the bases with

the dough tightly to enclose the filling. Trim the edges

non-stick baking paper. Divide the dough into 12 pieces

and cut into 12 rounds. Arrange the buns in a lightly

and roll into balls. Place the balls inside the prepared

greased 20 x 30cm slice tin lined with non-stick baking

moulds and place on a large baking tray. Cover with

paper. Cover with plastic wrap and set aside in a warm

plastic wrap and set aside for 30 minutes or until risen.

place for 45 minutes or until doubled in size.

Preheat oven to 180°C (350°F). Cook the buns for

Cook the panettones for 20 minutes or until golden brown and cooked through. While still warm, carefully

25–30 minutes or until risen and golden brown. Set aside

remove from the moulds and place on a wire rack to cool.

in the tin to cool for 10 minutes before placing on a wire

Serve. MAKES 12.

rack to cool completely.

+ We used a packet of whole mixed dried fruit, available from the

While the buns are cooling, place the icing sugar and boiling water in a small bowl and whisk to combine.

Drizzle the icing over the buns to serve. MAKES 12.

174

While the yeast mixture is proving, place the mixed fruit, ginger, schnapps and vanilla in a small saucepan

www.donnahay.com

supermarket, but you can use any dried fruit you prefer.

Make your Christmas extra special with Sunbeam dried fruit & nuts, a kitchen favourite since 1926. We select only the very best Australian sultanas, raisins and currants from the sundrenched Mildura region. For this delicious raisin & chocolate pudding recipe, and all your Christmas baking needs go to Sunbeamfoods.com.au

sweet . ice-cream sandwiches

ice-cream

These must-make frozen treats are our new Christmas superstars! Each one takes store-bought ice-cream and swirls it with crowd-pleasing festive flavours. Sandwiched between mini meringues, simple shortbread, nutty florentines and more, they are perfect for entertaining and celebrating with friends. photography WILLIAM MEPPEM styling DONNA HAY

176

www.donnahay.com

RECIPES JESSICA BROOK MERCHANDISING HANNAH BRADY

sandwiches

vanilla star christmas pudding ice-cream sandwiches

gingerbread and maple brandy ice-cream sandwiches

sweet . ice-cream sandwiches

florentine ice-cream sandwiches www.donnahay.com

179

sweet . ice-cream sandwiches

Your guests will love these impressive new treats. What better way to serve classic festive flavours on a sunny Christmas day! raspberry and sherry trifle ice-cream sandwiches

vanilla star christmas pudding ice-cream sandwiches

1 litre store-bought vanilla ice-cream, softened

125g unsalted butter, chopped and softened

2 tablespoons sweet sherry

½ cup (110g) caster (superfine) sugar

1 litre store-bought raspberry sorbet, softened

1 egg

12 store-bought shortbread biscuits

2 teaspoons vanilla extract 1½ cups (225g) plain (all-purpose) flour, sifted

Place the vanilla ice-cream and sherry in the bowl of an

pudding ice-cream

electric mixer and beat on low speed until combined.

4 litres store-bought vanilla ice-cream, softened

Spoon the ice-cream mixture and raspberry sorbet into

300g store-bought Christmas pudding, chopped

a piping bag fitted with a 1cm star nozzle and freeze for

1 tablespoon brandy

15 minutes.

To make the pudding ice-cream, working in 2 batches,

the shortbread biscuits and sandwich with the remaining

place the ice-cream in the bowl of an electric mixer and

shortbread. Serve. MAKES 6.

beat on low speed until softened. Add the Christmas pudding and brandy and mix to combine. Press the

cook's notes You can serve any of these ice-cream sandwiches immediately or place on a tray lined with non-stick baking paper and freeze for up to 1 day. Any leftover ice-cream can be stored in an airtight container in the freezer for up to 1 month.

ice-cream mixture into a 25cm x 35cm slice tin lined with non-stick baking paper and freeze for 2 hours.

While the ice-cream is freezing, place the butter and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until pale and creamy. Add the egg and vanilla and beat for 2–3 minutes or until well combined.

Add the flour and beat until a smooth dough forms. Roll the dough out between 2 sheets of non-stick baking paper to 4mm thick and refrigerate for 30 minutes or until firm.

Preheat oven to 160°C (325°F). Use a 6cm star cookie cutter to cut out 24 stars, re-rolling the dough if necessary.

Place the stars on 2 lightly greased baking trays lined with non-stick baking paper. Cook for 12–15 minutes or until dry to the touch. Set aside to cool on the trays for 5 minutes before transferring to wire racks to cool completely.

Using the same cutter, cut out stars from the ice-cream and sandwich with the biscuits. Freeze until ready to serve. MAKES 12.

180

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HAND TORN SILK RIBBON IN GREEN FINCH AND FRIAR BIRD, FROM SONGBIRD SILK. SEE DIRECTORY FOR STOCKIST DETAILS.

Working quickly, pipe the ice-cream mixture onto half

raspberry and sherry trifle ice-cream sandwiches

spiced chocolate and christmas pudding ice-cream sandwiches

sweet . ice-cream sandwiches

cherry rocky road ice-cream sandwiches www.donnahay.com

183

sweet . ice-cream sandwiches

eggnog ice-cream sandwiches with chocolate hazelnut snaps

gingerbread and maple brandy ice-cream sandwiches

½ cup (50g) hazelnut meal (ground hazelnuts)

2 cups (300g) plain (all-purpose) flour, sifted

3 teaspoons plain (all-purpose) flour

¾ teaspoon baking powder, sifted

1½ tablespoons Dutch cocoa, sifted

2 teaspoons ground ginger

²⁄³ cup (150g) white (granulated) sugar

¼ teaspoon mixed spice

60g unsalted butter, chopped

1 cup (175g) brown sugar

1 tablespoon milk 1 tablespoon liquid glucose

¹⁄³ cup (125g) molasses 125g unsalted butter, melted

eggnog ice-cream

1 egg

2 litres store-bought vanilla bean ice-cream, softened

¼ cup (60ml) buttermilk

1 tablespoon rum

icing (confectioner’s) sugar, for dusting

¼ teaspoon freshly grated nutmeg, plus extra to serve

brandy ice-cream ¼ cup (60ml) maple syrup

Preheat oven to 180°C (350°F). To make the eggnog

¼ cup (60ml) brandy

ice-cream, place the ice-cream, rum and nutmeg in

2 litres store-bought vanilla ice-cream, softened

the bowl of an electric mixer and beat on low speed until combined. Transfer the ice-cream mixture to

To make the brandy ice-cream, place the maple syrup

a 2-litre-capacity loaf tin and freeze for 2 hours.

and 2 tablespoons brandy in a small saucepan over high

While the ice-cream is freezing, place the hazelnut meal,

heat. Bring to the boil and cook for 3 minutes. Transfer to

flour and cocoa in a small bowl and mix to combine. Place

a small bowl, add the remaining brandy and refrigerate

the sugar, butter, milk and glucose in a small saucepan over

until cold. Reserve 1 tablespoon of the brandy mixture.

medium heat and stir until the butter has melted. Bring

Place the ice-cream and remaining brandy mixture in

to the boil and cook for 1–2 minutes or until the mixture

the bowl of an electric mixer and beat on low speed

reaches 100°C (212°F) on a sugar (candy) thermometer.

until softened. Transfer the ice-cream mixture to a

Remove from the heat, add the hazelnut mixture and mix

2-litre-capacity loaf tin, swirl with the reserved brandy

until well combined. Set aside to cool for 1 minute.

mixture and freeze for 2 hours.

Drop 2 teaspoons of the mixture, in batches, on 2 large

Preheat oven to 180°C (350°F). Place the flour, baking

baking trays lined with non-stick baking paper, allowing

powder, ginger and mixed spice in a large bowl. Place the

plenty of room to spread. Cook for 8 minutes or until flat

brown sugar, molasses, butter, egg and buttermilk in a

and crisp. Set aside to cool on the trays for 5 minutes before

medium bowl and whisk to combine. Add the brown sugar

transferring to wire racks to cool completely. Repeat with

mixture to the flour mixture and mix well to combine.

the remaining mixture to make 16 snaps. Top half the snaps

Place 1½ tablespoons of mixture, in batches, on 2 large

with a scoop of ice-cream and sandwich with the remaining

baking trays lined with non-stick baking paper, allowing

snaps. Sprinkle with extra nutmeg to serve. MAKES 8.

room to spread. Cook for 8–10 minutes or until dry to the touch. Set aside to cool on the trays for 5 minutes before transferring to wire racks to cool completely. Repeat with the remaining mixture. Top half the biscuits with a scoop of ice-cream and sandwich with the remaining biscuits.

Dust with icing sugar to serve. MAKES 8.

184

www.donnahay.com

eggnog ice-cream sandwiches with chocolate hazelnut snaps

raspberry and passionfruit pavlova ice-cream sandwiches

florentine ice-cream sandwiches 2 litres store-bought vanilla ice-cream, softened

150ml eggwhites (about 4 eggwhites)

2 cups (160g) natural sliced almonds

1 cup (220g) caster (superfine) sugar

½ cup (75g) plain (all-purpose) flour

1 teaspoon white vinegar

1 cup (170g) mixed peel

raspberry ice-cream

½ cup (100g) glacé cherries, chopped

125g frozen raspberries

¾ cup (265g) honey

¹⁄³ cup (75g) caster (superfine) sugar ¼ cup (60ml) water

¾ cup (165g) white (granulated) sugar

1 litre store-bought vanilla bean ice-cream, softened

100g dark chocolate, melted

passionfruit ice-cream

1 teaspoon vegetable oil

¹⁄³ cup (80ml) passionfruit pulp (about 5 passionfruit) ½ cup (110g) caster (superfine) sugar

Place the ice-cream in the bowl of an electric mixer and

¼ cup (60ml) water

beat on low speed until smooth. Press the ice-cream into

1 litre store-bought vanilla bean ice-cream, softened

a 20cm x 30cm slice tin lined with non-stick baking paper

yellow food colouring (optional)

and freeze for 2 hours.

Preheat oven to 150°C (300°F). Place the eggwhites in the

mixed peel and cherry in a large heatproof bowl and set

bowl of an electric mixer and whisk on high speed until

aside. Place the honey, sugar and butter in a small

stiff peaks form. Gradually add the sugar, 1 tablespoon

saucepan over medium heat, stirring to dissolve the sugar.

at a time, waiting 30 seconds between each addition.

Bring to the boil and cook for 2–2½ minutes or until the

Once all the sugar has been added, whisk for a further

mixture reaches 118°C (244°F) on a sugar (candy)

6 minutes or until stiff and glossy. Scrape down the side

thermometer. Pour the honey mixture over the almond

of the bowl, add the vinegar and whisk for a further

mixture and mix to combine. Transfer to a lightly

2 minutes or until glossy and combined. Transfer the

greased 27cm x 34cm slice tin lined with non-stick baking

meringue to a piping bag fitted with a 1.5cm round nozzle.

paper. Place the tin on a large baking tray and cook for

Pipe 32 x 4cm discs on 3 baking trays lined with non-stick

18–20 minutes or until golden around the edges and

baking paper, allowing room to spread. Reduce the oven

bubbling. Set aside for 5 minutes to cool slightly. Using

to 120°C (250°F) and cook for 40 minutes or until crisp to

a lightly greased 8cm round cutter, cut out 12 rounds

the touch. Turn the oven off and let the meringues cool

from the florentine mixture. Place the rounds on a piece

in the oven for 40 minutes.

of non-stick baking paper for 15 minutes to cool and set.

20g unsalted butter, chopped

Preheat oven to 180°C (350°F). Place the almonds, flour,

While the meringues are cooling, make the raspberry

Place the chocolate and oil in a small bowl and mix to

ice-cream. Place the raspberries, sugar and water in a

combine. Dip the base of each florentine in the chocolate

small saucepan over medium heat, bring to the boil and

and place, chocolate-side up, on a tray. Refrigerate for

cook for 5–6 minutes or until syrupy. Transfer to a small

10 minutes to set. Using the same round cutter, cut

bowl and refrigerate until cold. Place the ice-cream and

6 rounds from the ice-cream. Sandwich the ice-cream

raspberry mixture in the bowl of an electric mixer and

between the florentines. Serve. MAKES 6.

beat on low speed until combined. Freeze for 30 minutes.

To make the passionfruit ice-cream, place the passionfruit, sugar and water in a small saucepan over medium heat and bring to the boil. Cook for 6–8 minutes or until syrupy. Place in a small bowl and refrigerate until cold. Place the ice-cream, passionfruit mixture and food colouring, if using, in the bowl of an electric mixer and beat on low speed until combined. Freeze for 30 minutes.

Top one quarter of the meringues with the raspberry ice-cream and one quarter with the passionfruit ice-cream and sandwich with the remaining meringues to serve.

MAKES 16.

sweet . ice-cream sandwiches

raspberry and passionfruit pavlova ice-cream sandwiches www.donnahay.com

187

sweet . ice-cream sandwiches

Stir pudding into ice-cream for an easy and festive filling for these chocolate trees

cherry rocky road ice-cream sandwiches 100g unsalted butter, melted and cooled ½ cup (90g) brown sugar ¹⁄³ cup (75g) white (granulated) sugar 1 egg 1 tablespoon milk ¼ teaspoon bicarbonate of (baking) soda ¼ teaspoon baking powder

spiced chocolate and christmas pudding ice-cream sandwiches

1 cup (150g) plain (all-purpose) flour, sifted ¼ teaspoon table salt ¼ cup (25g) Dutch cocoa, sifted

125g unsalted butter, chopped and softened

100g dark chocolate, chopped

½ cup (110g) caster (superfine) sugar

cherry ripple ice-cream

1 egg

2 cups (300g) fresh cherries, pitted and chopped

2 teaspoon vanilla extract

¼ cup (55g) caster (superfine) sugar

1½ cups (225g) plain (all-purpose) flour, sifted

¼ cup (60ml) water

¹⁄³ cup (35g) Dutch cocoa, sifted ½ teaspoon mixed spice

2 litres store-bought vanilla ice-cream, softened 1½ cups (120g) white marshmallows, chopped

pudding ice-cream 4 litres store-bought vanilla ice-cream, softened

To make the cherry ripple ice-cream, place the cherry,

300g store-bought Christmas pudding, chopped

sugar and water in a small saucepan over medium heat.

1 tablespoon brandy

Bring to the boil and cook for 6–8 minutes or until syrupy.

Transfer to a small bowl and refrigerate until cold.

To make the pudding ice-cream, working in two batches,

and reserve. Place the ice-cream and marshmallows in

beat on low speed until softened. Add the Christmas

the bowl of an electric mixer and beat on low speed until

pudding and brandy and mix to combine. Press the

combined. Swirl through the remaining cherry mixture,

ice-cream mixture into a 25cm x 35cm slice tin lined with

transfer to a 2-litre-capacity loaf tin and freeze for 2 hours.

non-stick baking paper and freeze for 2 hours.

While the ice-cream is freezing, place the butter and

Preheat oven to 160°C (325°F). Place the butter, brown sugar and white sugar in the bowl of an electric mixer

sugar in the bowl of an electric mixer and beat for

and beat on medium speed for 6–8 minutes or until

8–10 minutes or until pale and creamy. Add the egg and

combined and sandy. Add the egg and beat on high speed

vanilla and beat for 2–3 minutes or until well combined.

for 2 minutes or until pale and creamy. Place the milk,

Add the flour, cocoa and mixed spice and beat until

bicarbonate of soda and baking powder in a small bowl

a smooth dough forms. Roll the dough out between

and mix to combine. Add the milk mixture, flour, salt,

2 sheets of non-stick baking paper to 4mm thick and

cocoa and chocolate to the butter mixture and beat on

refrigerate for 30 minutes or until firm.

low speed until combined.

Preheat oven to 160°C (325°F). Use a 9cm Christmas

188

Place ¼ cup (60ml) of the cherry mixture in a small bowl

place the ice-cream in the bowl of an electric mixer and

Spoon tablespoons of the mixture, in batches, onto

tree cookie cutter to cut out 20 trees, re-rolling the

2 large baking trays lined with non-stick baking paper,

dough if necessary. Place the trees on 2 lightly greased

allowing room to spread. Cook for 15 minutes or until

baking trays lined with non-stick baking paper. Cook for

just firm to the touch. Set aside to cool on the trays for

12–15 minutes or until dry to the touch. Set aside to cool

10 minutes before transferring to wire racks to cool

on the trays for 5 minutes before transferring to wire

completely. Repeat with the remaining mixture. Top

racks to cool completely. Using the same cutter, cut out

half the biscuits with a scoop of ice-cream and sandwich

trees from the ice-cream and sandwich with the biscuits.

with the remaining biscuits. Serve with the reserved

Freeze until ready to serve. MAKES 10.

cherry mixture. MAKES 8.

www.donnahay.com

recipe index MEAT + POULTRY

VEGETABLES, PASTA + CHEESE

amaretti, prosciutto and

agnolotti pasta salad with ricotta ... 76

bacon-wrapped spatchcocks with fig and herb stuffing .................... 100 balsamic and green peppercorn glazed duck breasts ....................... 44 bourbon marmalade and ginger glazed ham ..................................... 118 chipotle roasted chicken with zucchini slaw and jalapeño dressing ............................................ 52 cranberry and herb stuffed crispy pork loin ............................... 42 duck and pineapple red curry ........ 80 hamburgers ......................................... 86 juniper, blackcurrant and vincotto glazed ham ..................................... 120 prosecco-brined turkey breast with brussels sprouts and speck ....... 105

broccoli with lemon butter and thyme breadcrumbs .................... 114 duck fat potato and onion galette ................................................ 40 honey almond hasselback butternut pumpkin ...................... 114 marinated vegetable and three cheese tart ....................................... 76 pistachio and rocket penne with crispy speck and sour cherries ... 40 potato and herb pull-apart bread wreath ............................................. 108 rosemary, mascarpone and potato tart ...................................... 114 salt and vinegar slow-roasted mixed onions and garlic ............. 114 whole-roasted white wine and butter cauliflower ......................... 108

almond poached chicken ............. 52 roast turkey .................................... 102 roast turkey with pear and potato gratin .................................. 102 smoked chicken with marsala glaze ................................................. 105 spice-rubbed roast duck with cherry sauce .................................. 100 spiced pomegranate and orange glazed ham ..................................... 118 spicy satay chicken skewers with carrot and daikon salad ................ 52 sticky roasted chicken drummettes with mustard fruits ....................... 44 veal, quince paste and smoked almond sausage rolls ..................... 40

bombe Alaska ................................. 124 raspberry and passionfruit pavlova ice-cream sandwiches ................. 186 raspberry and sherry trifle ice-cream sandwiches ................. 180 raspberry swirl pavlova wreath .... 128 salted peanut caramels ................... 138 smoked almond, pear and marsala christmas cake .............. 172 spiced chocolate and christmas pudding ice-cream sandwiches ..................................... 188 spiced pecan caramels .................... 146 steamed sticky date pudding with spiced rum and

SOMETHING SWEET almond, cranberry and nougat bark ...................................... 65 brandy cake with eggnog

tart dried cherry and thyme caramels .......................................... 145 vanilla star christmas pudding ice-cream sandwiches ................. 180

marshmallow ................................ 170 buttered rum fruit mince pies ...... 166

EVERYTHING ELSE

cardamom and pistachio

basic parmesan biscuits ................. 159

caramels ......................................... 145 cherry rocky road ice-cream sandwiches .................................... 188 chocolate and raspberry dipped nougat ................................. 68 chocolate peanut slice ...................... 90 chocolate peppermint caramels ......................................... 146 cinnamon doughnut puffs ............... 90 classic vanilla caramels ................. 138

basil lavosh ........................................ 152 burnt butter, honey and sage crackers ........................................... 156 café de paris butter ............................ 61 choc-fudge milkshakes .................... 86 crunchy almond and chive crackers ............................................ 156 currant, juniper and blue cheese biscuits .............................. 159 dill, rosemary and yoghurt

cloth steamed plum puddings ...... 168

biscuits ............................................ 156

FISH + SEAFOOD

coffee and black salt caramels ..... 138

honey, fig and mustard butter ........ 62

cheat’s pissaladiere pizzas .............. 80

cranberry jam swirl buns .............. 174

mint sauce butter ............................... 60

coriander and chilli crab cakes ...... 57

cranberry shortbread heart

miso crab dip ....................................... 56

crispy calamari and noodle salad .. 80 crispy snapper with tomato, cucumber and ginger salad ......... 76 lime, chilli and crème fraiche crab sandwiches ............................. 58 prawns with semolina and garlic chilli butter ...................................... 80 salami wrapped prawns with garlic and sherry ........................................ 36 zucchini and crab filo tart ............... 58 190

trifle .................................................... 66 pandoro and vanilla

maple glaze ..................................... 126

pumpkin and orange salad with red wine and red currant glazed

trifles with almond praline ........ 128 nougat, ginger and mascarpone

www.donnahay.com

cookies ............................................ 172 eggnog ice-cream sandwiches with chocolate hazelnut snaps .. 184 florentine ice-cream sandwiches .. 186 frozen coconut and nougat slice .... 64 gingerbread and maple brandy

mixed olive and thyme biscotti ... 152 parmesan and pink peppercorn biscuits ............................................ 159 parmesan, fennel and lemon thyme biscuits .............................. 159 pistachio, orange and cranberry

ice-cream sandwiches ................ 184

butter ................................................. 63

honey sesame caramels ................. 145

raspberry ripple milkshakes ........... 86

individual butterscotch, peach

three cheese biscuits ...................... 159

and ginger panettones ................ 174

wholemeal poppy seed lavosh ..... 152

PHOTOGRAPHY WILLIAM MEPPEM

herb-stuffed apples ..................... 108

individual ginger and caramel

our cake mixes have learned a few new tricks… check out the easy recipes on our website!

chocolate chunk brownie ice-cream

flourless chocolate fudge layer cake

on sale now

banana and blueberry muffins

Available at supermarkets and donnahay.com

stockists

directory + measures No matter where you live, you’ll be able to use our recipes by following these simple guidelines. For a more extensive conversion chart visit donnahay.com.

Where to find the suppliers used in this issue of donna hay magazine.

cup conversions for basic ingredients 1 cup almond meal (ground almonds)

110g

3¾ oz

1 cup brown sugar

175g

6 oz

+ 1803 0411 765 662; 1803.com.au

1 cup white sugar

220g

7 oz

+ Apple 133 622; apple.com/au/

1 cup caster (superfine) sugar

220g

7 oz

1 cup icing (confectioner’s) sugar

150g

5 oz

1 cup plain (all-purpose) or self-raising flour 150g

5 oz

+ B & O Store 1300 281 281; beostore.com.au + Birdsalls Leathercraft (02) 9316 6299; birdsall-leather.com.au

1 cup fresh breadcrumbs

70g

2²⁄³ oz

+ Città (02) 9360 7904; cittadesign.com

1 cup finely grated parmesan

80g

2½ oz

+ Cobram Estate 1300 558 828; cobramestate.com.au

1 cup uncooked rice

200g

7 oz

+ Country Road 1800 801 911; countryroad.com.au

1 cup cooked rice

165g

5¾ oz

1 cup uncooked couscous

200g

7 oz

1 cup cooked, shredded chicken, pork or beef 160g

5¾ oz

1 cup pitted olives

5¾ oz

+ Charlotte Tilbury charlottetilbury.com

+ Cut Throat Knives cutthroatknives.com.au + Dan Murphy’s 1300 723 388; danmurphys.com.au + E & M Greenfield (02) 8217 1900; emgreenfield.com + Estée Lauder 1800 613 783; esteelauder.com.au

160g

+ Freedom 1300 135 588; freedom.com.au + Google store.google.com

liquid measures

+ Great Dane (02) 9699 7677; greatdanefurniture.com

cups

+ Haigh’s Chocolates 1300 424 447; haighschocolates.com.au

metric

imperial

¼ cup

60ml

2 fl oz

¹⁄ ³ cup

80ml

2½ fl oz

½ cup

125ml

4 fl oz

+ Hunt Leather 1800 064 768; huntleather.com.au

²⁄ ³ cup

160ml

5 fl oz

+ IKEA (02) 8020 6641; ikea.com

¾ cup

180ml

6 fl oz

+ Leo & Bella leoandbella.com.au

1 cup

250ml

8 fl oz

+ Longbarn & String (02) 4842 2784; longbarn.com.au

2 cups

500ml

16 fl oz (1 American pint)

2½ cups

625ml

20 fl oz (1 Imperial pint)

4 cups

1 litre

32 fl oz

+ Hale Mercantile Co. (03) 9939 1267; halemercantilecolinen.com + Hay (02) 9538 0855; hayshop.com.au + Hermès 1300 728 807; australia.hermes.com

+ Mamapapa 0403 948 823; mamapapa.com.au + Mecca 1800 007 844; mecca.com.au + Milligram (03) 9314 4304; milligram.com + Officeworks 1300 633 423; officeworks.com.au + Paper2 (02) 9318 1121; paper2.com.au

solid measures

+ Rationale 1800 350 821; rationale.com

metric

+ Scout House (03) 9525 4343; scouthouse.com.au

20g

¾ oz

+ Songbird Silk songbirdsilk.com.au

60g

2 oz

125g

4 oz

180g

6 oz

250g

8 oz

+ Worktones worktones.com

500g

16 oz (1 lb)

+ Ziporah Lifestyle ziporahlifestyle.com.au

1kg

32 oz (2 lb)

+ Spence & Lyda (02) 9212 6747; spenceandlyda.com.au + The Daily Edited (02) 9195 3150; thedailyedited.com

imperial

+ The Society Inc (02) 9516 5643; thesocietyinc.com.au + Wonki Ware 0410 668 555; wonkiware.com.au

192

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IF ITEMS ARE NOT LISTED, THEY ARE FROM DONNA HAY’S PERSONAL COLLECTION OR FROM OVERSEAS. ALL PRICES LISTED ARE APPROXIMATE AND CORRECT AT THE TIME OF GOING TO PRESS. DETAILS WERE GIVEN BY THE SUPPLIERS AND MANUFACTURERS LISTED.

+ Bassike (02) 8457 6886; bassike.com

advertising directory EACH ISSUE, WE BRING YOU THE BEST AND THE LATEST PRODUCTS AND SERVICES FROM OUR ADVERTISERS.

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'tis the season

One of my favourite Christmas traditions is baking biscuits and gingerbread with my boys… and more often than not a few of the neighbourhood kids magically find out what’s going on and knock on the door just in time to join in the fun!

I have a beautiful vintage tin full of cookie cutters – reindeer, stars, snowflakes and baubles are eagerly grasped by little hands as they cut out their favourite shapes.

As the biscuits bake and fill the house with the scent of spices, the kids usually run outside and jump in the pool, then run back in just in time to see their creations come out of the oven. Once they’ve cooled, we mix up the icing and start decorating – it never fails to get messy, but it’s the most fun in the world, and sending everyone home with a little parcel of treats is a memory they will hopefully treasure.

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PHOTOGRAPHY WILLIAM MEPPEM STYLING HANNAH BRADY

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