Christmas Cooking Entertaining Ideas & Gifts and
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Welcome to Christmas, the Toolbox Way! Here at The Chefs Toolbox Christmas is our favourite time of year. It is the season that we get to share delicious food with the people we love the most. From quick meals to long lunches, right up to the big one – Christmas Day, there is a lot of cooking happening at this time of year, and we know that this can cause some of us a lot of stress! For that reason we have created this e-book, full of delicious recipes! From starters through to mains and desserts you will find the perfect recipes to add to your Christmas cooking and entertaining . We hope you enjoy every minute of the festive season!
For our Christmas Specials with HUGE Savings, contact your Consultant or visit our website.
David Mills, Founder and food lover The Chefs Toolbox
Click Here www.chefstoolbox.com
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Recipes
Entertaining
Pastry Cups Hummus with Tomato
4
Salad and Lamb 5 Baked Ricotta Timbales 6 Christmas Turkey Pizza 7 Chicken w Prosciutto & Basil 8 Thai Beef Salad 9 Warm Peach & Basil Salad 10 Roasted Vegetable Salad 11 Tahini Dressing 11 Lemon Thyme Vinaigrette 12 Mixed Grilled Veggies & Haloumi
14 Cranberry Seasoned Turkey Roast 15 Christmas Cake 16 Christmas Puddings 17 Orange Custard 18 Choc Caramel Tarts 19 Mango Pavlova Roll 20 Earl Grey Poached Pears
Quick & Easy Meals 22 Swordfish w Sticky Soy Sauce 23 Baby Fennel & Potato Frittata 24 Porcupine Meatballs
Gifts and Treats 26 Lemon Curd 27 Mango Chutney 28 Tomato Chutney 29 Belgian Chocolate Truffles 31 Chocolate Sleigh 32 Gingerbread House 33 Christmas Shortbread 34 Red Velvet Cupcakes
and Christmas Decorating Ideas
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Entertaining
Pastry Cups
Hummus with Tomato Salad and Lamb Prep: 20 mins / Cook: 20 mins / Makes: 24 THE CHEFS TOOLS
THE FUN
• como advanced 25cm Frypan • Fusion Wave Knife • Digital Timer/Thermometer • Electronic Scales • Mini Muffin x 2 • Acacia Chopping Board • Silicone Mixing Bowls
1. Preheat oven to 180°C. 2. Cut 12 x 6.5cm pastry rounds from each sheet of pastry and place in Mini Muffin pan, pressing down well. 3. Place a second Mini Muffin pan on top of the pastry shells, press down gently. 4. Bake in a medium hot oven for 15 minutes. 5. Remove top Mini Muffin pan and return pastry shells in lower pan to the oven for a further 5 minutes. 6. Cool pastry cups and store until required. 7. Marinate lamb in oil and paprika for 15 minutes in Silicone Bowl. 8. Heat Frypan over medium-high heat for 3 minutes. 9. Cook lamb for 2 minutes on each side. 10. Remove from heat and rest the meat for a few minutes before slicing very thinly. 11. In Small Silicone Bowl combine the tomatoes, parsley and onion, mix well. 12. Place a teaspoonful of hummus into each pastry cup. 13. Add a teaspoonful of the tomato salad and top with a thin slice of the cooked lamb. 14. Serve immediately, use Acacia Board for presentation.
INGREDIENTS • 2 sheets purchased ready rolled, frozen, short crust pastry, thawed • 1 lamb fillet • 1 tsp olive oil • 1/4 tsp smoked paprika • 2 tomatoes, finely chopped • 2 Tbs flat leaf parsley, chopped • 1/2 a small red onion • 250g hummus
Buy 1 Get 1 FREE
Chefs Tip • Grilled fish could replace the lamb. Lamb could be cooked the day before and sliced on day of serving. • Also try with prawns mixed with fresh herbs and mayo Silicone 24 Cup Muffin Pan
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Entertaining
Baked Ricotta Timbales Prep: 15 mins / Cook: 23 mins / Makes: 24 THE CHEFS TOOLS
THE FUN
• Digital Timer/Thermometer • Electronic Scales • Muffin (24-Cup)
1. Preheat the oven to 180°C (170°C fan forced). 2. In a food processor, combine ricotta, oil, salt and pepper and oregano. Process for 20 seconds or until well combined. 3. Roughly chop capsicum and divide equally between cups in Mini Muffin. 4. Spoon 1 teaspoon full of pesto over the capsicum. Then fill with ricotta mixture 1/2 full. 5. Smooth top of mixture so that it bakes evenly. 6. Bake for 20 minutes or until golden brown and firm to the touch. 7. Allow to cool in pan. 8. Serve with salad and crusty bread.
INGREDIENTS • 700g ricotta • 2 Tbs olive oil • 1/2 tsp salt and black pepper • 2 tsp fresh oregano, chopped • 2 red capsicum, roasted, skinned and seeded • 100g pesto
Perfect for all your sweet and savoury entertaining needs! Make bite sized quiches, pastry cups, cupcakes, fudge and much more!
Buy 1 Get 1 FREE
Silicone 24 Cup Muffin Pan
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Entertaining
Christmas Turkey Pizza Prep: 10 mins / Cook: 20 mins / Serves: 4 THE CHEFS TOOLS
THE FUN
• como advanced 28cm Saute Pan • Fusion Knife • Digital Timer/Thermometer • Electronic Scales • Silicone Egg Flip • Silicone Measuring Set • Silicone Spatula • Silicone Spoon • Acacia Chopping Board • Silicone Mixing Bowls
1. Combine all dough ingredients in Sauté Pan and mix well until combined. 2. Press dough out flat using the tips of your fingers, until the base of the pan is covered. 3. Spread pesto onto the dough taking it as close to the edge as possible. 4. Add tukey, brie, cherry tomatoes and sprinkle with cranberries and thyme. 5. Place the pan (with pizza inside) over medium heat; cook covered with lid on, vents closed, for 5 minutes. 6. Turn lid to open side steam vents, reduce heat to medium-low and cook for a further 20 minutes. 7. Remove from heat and use the Silicone Egg Flip to lift pizza from pan onto Acacia Board. 8. Top with fresh rocket and serve immediately.
INGREDIENTS Dough: • 1 cup self-raising flour • 1 cup plain flour • 1 pinch of salt • 1 tsp (rounded) dried yeast • 1/2 cup lukewarm water • 1 tsp honey topping: • 1 Tbs pesto • 100g roasted turkey breast, shredded • 125g brie, sliced • 1/2 cup cherry tomatoes, halved • 1/4 cup cranberries • 1/2 tsp thyme • 1/2 cup rocket
Chefs Tip • Any toppings can be used.
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Entertaining
Chicken w Prosciutto & Basil Prep: 20 mins / Cook: 8 mins / Serves: 30 THE CHEFS TOOLS
THE FUN
• como advanced 25cm Griddle Pan 1. Cut chicken breast fillets in half horizontally, then cut into strips about 1 cm in width. • Fusion Knife 2. Thread chicken strips onto skewers. • Silicone Tongs 3. Place a small strip of basil on chicken and wrap a length • Baking Sheet of prosciutto around chicken to enclose basil. • Skewers 4. Heat Griddle over medium heat for 3 minutes. 5. Place chicken skewers in pan with a small amount of oil. INGREDIENTS Cook chicken for 3 minutes on each side. • 500g chicken breast (or thigh fillets) trimmed of fat • 1 bunch fresh basil Chefs Tip • 15 very thin slices prosciutto, sliced • Place in layers with foil or silicone sheet between the in half lengthways layers in an airtight container and refrigerate. • 1 Tbs olive oil (not extra virgin)
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Entertaining
Thai Beef Salad Prep: 15 mins / Cook: 40 mins / Serves: 8 THE CHEFS TOOLS
THE FUN
• como advanced 25cm Frypan or Griddle • Fusion Knife • Digital Timer/Thermometer • Electronic Scales • Silicone Measuring Set • Silicone Spoon
1. Preheat oven to 180°C. 2. Heat the pan over medium heat, add oil and brown meat all over. 3. Place beef in pan in the oven (uncovered), roast for 25 minutes then test with the Thermometer. The beef’s temperature should be at 60-65°C for medium rare if using a whole roast. Remove from oven when temperature is reached, cover loosely with foil (so that it doesn’t steam) and rest for 10 minutes. INGREDIENTS 4. Slice beef very thinly and set aside while you make the • 600g rump steak or scotch fillet dressing. • 2 cloves of garlic - crushed • 1 long red chilli - seeded and diced 5. Place all dressing ingredients in a screw top jar and shake well to combine. • 1 Tbs Lemongrass - finely chopped 6. Place combined salad ingredients on a serving platter • 2 Kaffir lime leaves - finely and top with beef slices. shredded
FREE Kitchen Essentials Bundle
• 1 Tbs fish sauce • 1 cup fresh lemon juice • 2 Tbs caster sugar • 1 small red onion - finely diced • 1 cup fresh mint leaves • 1 cup fresh coriander leaves • 2 Lebanese cucumbers - halved, seeded, sliced • 1 cup snowpea sprouts - cut to 3cm lengths • 1 packet rice noodles (optional)
Chefs Tip • This is a great salad to serve with rice noodles for a complete meal.
Acacia Chopping Board + Baby Acacia Chopping Board
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Entertaining
Warm Peach & Basil Salad Prep: 10 mins / Cook: 10 mins / Serves: 4 THE CHEFS TOOLS
THE FUN
• como advanced 28cm Saute Pan • como advanced 25cm Frypan • Fusion Wave Knife • Electronic Scales • Silicone Measuring Set • Silicone Spoon
1. Melt the butter in the frypan, add the peaches or nectarines, then cook both sides until slightly softened, about 3 minutes. 2. Add honey and stir well. 3. Add orange juice and allow to cook for 2 minutes. 4. Add basil, stir to combine. 5. Serve warm with ice cream.
INGREDIENTS • 25g unsalted butter • 2 ripe peaches or nectarines, stone removed and cut into wedges • 2 Tbs honey • 1/2 cup orange juice • 8 basil leaves, shredded • vanilla ice cream to serve
Chefs Tip • Pears can be used in autumn and winter.
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Entertaining
Roasted Vegetable Salad Prep: 15 mins / Cook: 50 mins / Serves: 6-8 THE CHEFS TOOLS
THE FUN
• Roasting Tray • Cookie Tray • Baking Mat and health mat • Fusion Knife • Baking Sheet • Electronic Scales • Silicone Measuring Spoons • Silicone Measuring Cups • Cookie Tray
1. Preheat oven to 180°C (160°C fan-forced) for 15 minutes. 2. Place sweet potatoes, parsnips and beetroot in Roasting Tray and Health Mat and drizzle with oil. Sprinkle with thyme and season with salt and pepper to taste. 3. Place tomatoes and onions on Baking Sheet on a Cookie Tray, drizzle with oil and season to taste. 4. Roast vegetables together for 40 minutes, or until tender, turning occasionally. 5. In a large bowl, place all the roasted vegetables, rocket, INGREDIENTS basil leaves, lemon zest and lemon vinaigrette and toss • 500g sweet potatoes (kumara), peeled gently to combine. Place on serving plates. and cut into 2cm x 7cm sticks 6. Whisk all tahini dressing ingredients together • 500g parsnips, cut same as sweet and drizzle over salad or serve potatoes • 6 fresh baby beetroots, washed and all separately on the side. but 2cm of stem removed 7. Scatter with roasted almonds and • splash of olive oil serve immediately. • 6 sprigs fresh thyme • 4 Roma tomatoes, halved lengthways Chefs Tip • 2 red onions, peeled and quartered lengthways • Baby spinach could also be • 180g roasted capsicum (home roasted used instead of rocket. • • • • •
or purchased) 2 cups wild rocket 1 cup small fresh basil leaves finely grated zest of 2 lemons 40g flaked almonds, roasted Tahini Dressing and Lemon Thyme Vinaigrette (page 11) or your own favourite dressing.
Our Baking Sheet makes any tray non-stick! Bake biscuits, roast veggies or roll out pastry. Classic Oven Set
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Entertaining
Tahini Dressing and Lemon Thyme Vinaigrette Prep: 15 mins / Cook: 2 mins / Makes: 1 jar each THE CHEFS TOOLS
THE FUN
• como advanced 2L Saucepan • Fusion Knife • Silicone Measuring Spoons • Silicone Whisk
Lemon thyme vinaigrette: 1. Combine onion, oil, thyme and peppercorns in the 2L Saucepan. 2. Cook over low heat until just warm. 3. Remove from heat, cover and stand for 1 hour. 4. Strain through a fine sieve into bowl. 5. Discard solids and gradually whisk in white wine vinegar and salt until emulsified. Tahini dressing: 6. Whisk all ingredients together.
INGREDIENTS Lemon thyme vinaigrette: • 1/2 onion, thinly sliced • 100mL olive oil • 1/2 bunch fresh lemon thyme sprigs • 10 peppercorns • 3 Tbs white vinegar or verjuice • 1/4 tps salt Tahini dressing: • 100mL tahini • 2 Tbs lemon juice • 150mL water • pinch cumin • salt and pepper to taste
Chefs Tip • Tahini dressing is also great over lamb kebabs. • The dressings will keep for 1 week in a screw-top jar in the refrigerator.
Kitchen Essentials Bundle
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Entertaining
Mixed Grilled Veggies & Haloumi Platter Prep: 5 mins / Cook: 5 mins / Serves: 4 THE FUN
THE CHEFS TOOLS
• como advanced 25cm Griddle Pan 1. Heat the pan over medium heat, add oil and grill all the ingredients until cooked, turning food only once to get • Fusion Knife clear grill marks. 2. Serve on Acacia Board as an antipasto or side dish. INGREDIENTS • 1 packet of haloumi cheese, cut into strips • 1 red capsicum, cut into broad strips • 1 yellow capsicum, cut into broad strips • 1 zucchini, cut into broad strips • 1 punnet of cherry tomatoes • 1 cup of whole mushrooms, cut in half • olive oil
Chefs Tip • Toss in some raw leafy greens and a bit of dressing for a delicious salad.
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The flavour of an outdoor grill with the ease of cooking on your stovetop! Comfortably holds two large steaks, 6 skewers or 2 chicken breasts.
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Entertaining
Cranberry Seasoned Turkey Roast Prep: 20 mins / Cook: 8 mins / Serves: 30 THE CHEFS TOOLS
THE FUN
• como advanced 25cm Frypan • como advanced 30cm Square Roaster • Fusion Wave Knife • Digital Timer/Thermometer • Electronic Scales • Silicone Measuring Cups • Silicone Measuring Spoons • Silicone Spatula • Silicone Spoon • Silicone Mixing Bowls • Acacia Chopping Board
Turkey roll: 1. Ask your poultry supplier to bone the turkey breast for you. 2. Preheat the oven to 180°C. Heat the oil in the Frypan over medium heat for 2 minutes. 3. Cook onion and bacon for 5 minutes, stirring occasionally. Transfer to a clean Silicone Bowl to cool. 4. Add breadcrumbs, sage, craisins and salt and pepper to onion mixture and stir well to combine. 5. Lay turkey out on a Acacia Board skin side down. 6. Place a piece of plastic wrap over flesh and pound with a rolling pin to form a rectangle. Remove wrap. 7. Place stuffing mix at one end of the rectangle. Roll up as tightly as possible, cover with strips of prosciutto and tie at intervals with kitchen twine. 8. Place in Roaster and cover with lid. Place in oven for 1 hour. Remove the lid and cook for a further 15 minutes. Gravy: 9. Combine all ingredients in Frypan and stir over medium heat until slightly thickened. 10. Taste and season with salt and pepper. To serve: 11. Cut string from turkey roll and discard. 12. Slice and serve the turkey with roasted vegetables, turkey gravy and salad.
INGREDIENTS Turkey roll: • 1 small onion - diced • 2 rashers of bacon - diced • 70g fresh breadcrumbs • 8 sage leaves - chopped • 100g craisins • 1.6 kg turkey breast - boned, skin on Gravy: • 250 mL chicken stock • 1 cup cranberry sauce • 1 tsp Worcestershire sauce • 7-8 prosciutto slices
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Entertaining
Christmas Cake Prep: 15 mins / Cook: 1 hour 15 mins / Makes: 1 THE CHEFS TOOLS
• como advanced 3.5L Brazier • Fusion Wave Knife • Digital Timer/Thermometer • Electronic Scales • Large Silicone Mixing Bowl • Silicone Measuring Set • Silicone Spatula • Silicone Spoon
INGREDIENTS
• 150g butter • 150g brown sugar • 1/2 Tbs golden syrup • 6 eggs • 150g plain flour • 30g self-raising flour • 1/2 tsp salt • 1/2 tsp ground ginger • 1 tsp mixed spice • 150g currants • 150g sultanas • 150g raisins, chopped • 90g mixed peel • 25g pitted dates, chopped • 75g pitted prunes, chopped • 1 ring glace pineapple, chopped • zest and juice of 1/2 orange • 75 mL sweet sherry or brandy • 1 packet soft icing (optional)
THE FUN
1. Preheat oven to 150°C (or 130°C fan forced) for 15 minutes. 2. Line the sides of the pan with a layer of baking paper and line base with a disc of baking paper. 3. Cream butter, sugar and golden syrup together in large bowl with an electric mixer. 4. Add eggs one at a time and beat for 1 minute before adding next egg. Continue until all eggs have been added. 5. Stir in flour and spices. 6. Stir in fruit, juice and sherry or brandy. Mix well with hands to combine. 7. Bake in 3.5L Brazier on middle shelf for 1 hr 15 min or until probe of Digital Thermometer comes out clean when inserted into the middle of the cake or when temperature reaches 100°C. Cool in Pan.
8. Decorate as desired.
Chefs Tip
• Fruit can be soaked in sherry or brandy for a few hours before making the cake.
3.5L Brazier
Ideal for one-pot meals for one or two people, roasts and pastas. www.chefstoolbox.com
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Entertaining
Christmas Puddings Prep: 10-15 mins / Cook: 55 mins / Serves: 4-6 THE CHEFS TOOLS
THE FUN
• 7L Pressure Cooker • Silicone Rack • 1-Cup Muffin (set of 6) • Silicone Spatula • Silicone Measuring Cups • Electronic Scales • SIlicone Measuring Spoons • Large Silicone Mixing Bowl • como advanced™ 2L Saucepan
1. Place fruit, sherry/OJ/brandy, butter and sugar in a small silicone bowl. Microwave 2 minutes. 2. Stir until butter melts and all combined. 3. Add eggs. Mix well. 4. Add other ingredients and stir until combined. 5. Divide the mixture evenly between the 1-Cup Muffins. Press down firmly. Cover each with aluminium foil. 6. Place 2-3 cups water in bottom of Pressure Cooker. Place the 1-Cup muffins on top of the Silicone Rack in 2 layers. 7. Bring to pressure. Reduce heat and cook under pressure for 25 minutes. Release pressure naturally. Remove the puddings from the Pressure Cooker by lifting the Silicone Rack and leave to cool for 5 minutes. 8. Turn out on plate and cool for another 5-10 minutes. Serve with Orange Custard - See Orange Custard Recipe over.
INGREDIENTS • 400g mixed dried fruit • 100g prunes • 1/4 cups OJ, brandy or sherry • 95g butter • 110g brown sugar • 2 eggs (lightly beaten) • 75g self raising flour • 1 tsp mixed spice • 100g almond meal Pressure Cooker Family Set
Chefs Tip • The recipe can also be made in the Small Silicone Mixing Bowl for a more traditional shaped Christmas Pudding. Please adjust cooking time to 40 minutes in this case.
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Entertaining
Orange Custard Prep: 2 mins / Cook: 10 mins / Serves: 6 THE CHEFS TOOLS
THE FUN
• como advanced 2L Saucepan • Silicone Measuring Spoons • Sillicone Measuring Cups • Silicone Whisk
1. In the 2L Saucepan, beat yolks and sugar until combined. 2. Pour in the sugar, cream and orange juice (and Brandy if desired) and mix thoroughly. 3. Mix a tablespoon of corn flour with a few drops of milk to form a paste and stir through custard mix. 4. Transfer saucepan to stove top and stir over low heat for 7-8 minutes.
INGREDIENTS • 6 egg yolks • 1/2 cup white sugar • 1/2 cup cream • 1/2 cup orange juice • 1 Tbs cornflour • optional - 1/4 cup brandy
FREE Kitchen Essentials Bundle
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Entertaining
Choc Caramel Tarts Prep: 30 mins / Cook: 15 mins / Serves: 24 THE CHEFS TOOLS
THE FUN
• como advanced 2L Saucepan • Electronic Scales • Mini Muffin • Silicone Measuring Set • Silicone Spatula • Silicone Mixing Bowls
To make the base: 1. Preheat oven to 180°C. 2. Combine butter, flour and caster sugar in Large Silicone Bowl to make a dough. 3. Divide into 24 portions for mini muffins (14g per mini muffin). 4. Press into Mini Muffin and push out and around to form little pastry cups. 5. Bake for 12-15 minutes. To make the caramel: 6. Combine condensed milk, butter and golden syrup in saucepan, stir until smooth over a low heat (do not boil). 7. Using a teaspoon, measure caramel into Mini Muffin; return to oven for 5 minutes or until caramel browns around edges. 8. Stand for 5 minutes, then cool in the refrigerator while you melt the chocolate. Remove tarts from pans when cool. To make the topping: 9. Melt the chocolate in the 2L Saucepan on lowest heat whilst stirring. 10. Spread 1 tspn of chocolate on caramel tarts. 11. Refrigerate until set.
INGREDIENTS base: • 150g butter, melted • 240g plain flour • 100g caster sugar caramel: • 200g condensed milk • 20g butter • 1 Tbs golden syrup topping: • 50g dark/milk chocolate, melted
Chefs Tip • Can also make 12 Tartlets
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page 18
Entertaining
Mango Pavlova Roll Prep: 15 mins / Cook: 12 mins / Serves: 8 THE CHEFS TOOLS
THE FUN
• Paring Knife • Digital Timer/Thermometer • Electronic Scales • Silicone Measuring Set • Silicone Spatula • 2 Baking Sheets • Silicone Mixing Bowls • 2 Cookie Trays
1. Preheat the oven to 180°C. 2. Beat egg whites in a Large Silicone Bowl with electric beaters until soft peaks form. 3. Gradually add sugar beating well after each addition until sugar has dissolved. 4. Fold in cornflour and vinegar 5. Place Sheet on a Cookie Tray and spread meringue over the Sheet to form a rectangle. 6. Place in oven to cook for 12 minutes. Cool. 7. Place second Sheet and another Baking Tray over the cooked meringue and invert. Peel away the Sheet on which the meringue was cooked. 8. Beat cream in a Small Silicone Bowl with electric mixer until soft peaks form. Spread over the meringue and top with mango. 9. Roll the meringue firmly, from the long side, using the Sheet to guide roll into shape. Refrigerate for 10-15 minutes before serving.
INGREDIENTS • 4 egg whites • 150g castor sugar • 1 tps cornflour • 1 tps white vinegar • 300 mL cream • 1 x large or 2 medium, ripe mangoes, peeled and sliced
Chefs Tip Save
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• Replace mango with any fruit in season. Summer fruits are best.
NEW Roasting Tray, NEW Silicone Health Mat, NEW Silicone Baking Sheet and the Cookie Tray in one classic bundle!
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page 19
Entertaining
Earl Grey Poached Pears Prep: 5 mins / Cook: 10 mins / Serves: 4 THE CHEFS TOOLS
THE FUN
• 4L Pressure Cooker • Fusion Wave Knife • Acacia Chopping Board • Peeler • Silicone Slotted Spoon • Silicone Measuring Cups • Silicone Measuring Spoons • Silicone Mixing Bowl • Silicone Tongs • Digital Timer/ Thermometer
1. In the Pressure Cooker, combine water, sugar, lemon, cinnamon sticks, tea bags and vanilla essence. 2. Simmer until the sugar is dissolved. 3. Place the pears in the Pressure Cooker; it does not matter if they do not stand upright. 4. Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen) 5. Once at pressure, turn down the heat to minimum necessary to maintain pressure, and cook for 8 minutes. 6. Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds until red indicator is down. 7. Insert skewer into pears to check their softness. If more cooking is required, replace lid and return to pressure to cook for a further two minutes. 8. Use the slotted spoon to transfer the pears to a serving dish (discard the tea bags). 9. Boil sauce to reduce until it is syrupy. Drizzle the sauce over the pears and serve immediately with custard, cream or ice cream.
INGREDIENTS • 2 cups water • 1/2 cup sugar • 2 slices lemon • 2 cinnamon sticks • 1/4 tsp vanilla essence • 3 Earl Grey tea bags tied together • 4 firm pears, peeled not cored, stems on (Beurre Bosc are best)
New
4L Pressure Cooker Pot is only $70 in the Pressure Cooker Family Set!
Chefs Tip • To make ahead of time: cool the pears and place them in an air tight container. Pour the syrup over the pears and seal container. To serve, take the pears out of the container and heat for 2 minutes in the microwave on medium. Heat the syrup separately in the microwave for 1 minute.
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Quick and Easy Meals
Swordfish w Sticky Soy Sauce Prep: 10 mins / Cook: 47 mins / Serves: 4 THE CHEFS TOOLS
THE FUN
• como advanced 2L Saucepan • como advanced 25cm Griddle and Skewers • Fusion Knife • Digital Timer/Thermometer • Silicone Egg Flip • Silicone Measuring Set • Silicone Tongs • Silicone Whisk
Sticky soy sauce: 1. Combine soy sauce, kecap manis and honey in the 2L Saucepan and bring slowly to the boil, stirring constantly with the whisk. 2. Reduce heat and simmer sauce for 25 minutes or until it has reduced by half. Cool to room temperature. 3. Pour into a jug or squeezy bottle and refrigerate until cool. Fish: 4. Trim swordfish of skin and any fat. 5. Cut into cubes and place on Skewers 6. Heat Griddle over medium heat for 3 minutes. 7. Add oil and swordfish. 8. Cook for 3 minutes on one side. 9. Turn swordfish over and continue to cook for 2 minutes or until cooked to your liking. To Serve: 10. Serve swordfish with steamed rice, steamed green vegetables and a drizzle of sticky soy sauce.
INGREDIENTS • 500g swordfish steaks • 2 tsp vegetable oil • 200 mL soy sauce • 200 mL kecap manis (sweet soy sauce) • 2 Tbs honey
Chefs Tip Save
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• Tuna, marlin, salmon, blue eye travella, ling or chicken can replace the swordfish.
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page 22
Quick and Easy Meals
Baby Fennel & Potato Frittata Prep: 10 mins / Cook: 15 mins / Serves: 6 THE CHEFS TOOLS
THE FUN
1. Heat frypan over medium heat for 3 minutes. 2. Add oil, fennel and chilli. Cook for 4 or 5 minutes until softened but not brown. 3. Slice cooked potatoes. 4. Add potatoes to pan, season with salt and pepper and cook until heated through. 5. Whisk buttermilk and eggs together in Silicone Bowl. 6. Preheat grill (or top heating element in your oven). 7. Pour egg mixture into pan and cook over low heat until INGREDIENTS almost cooked through. • 2 tsp olive oil 8. Place under hot grill for 2 minutes or until golden brown • 1 baby fennel, fronds removed and and slightly puffed. thinly sliced 9. Slide from pan onto Acacia Board. • 1 red chilli, de-seeded and finely 10. Serve hot or cold, cut into wedges with a rocket salad. chopped • 6 medium sized potatoes, cooked Chefs Tip until just tender • Leeks can be used in place of fennel. • 60 mL buttermilk • We love using Kipfler potatoes for this recipe. • 6 large, free range eggs • Frittata can be cut into small portions and served as • salt and pepper to taste finger food • como advanced 25cm Frypan • Fusion Knife • Digital Timer/Thermometer • Silicone Measuring Set • Silicone Spatula • Silicone Whisk • Acacia Boards
Save BIG when you buy the Kitchen Essentials Bundle! incl. 25cm Frypan, 3.5L Brazier and 2L Saucepan
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page 23
Quick and Easy Meals
Porcupine Meatballs Prep: 15 mins / Cook: 10 mins / Serves: 4 THE CHEFS TOOLS
THE FUN
1. Saute the oil, onion and garlic until soft in the Pressure Cooker. 2. Combine the passata, water, Worcestershire sauce and the herbs in the Pressure Cooker and heat until bubbling. 3. In a bowl, combine the egg, rice, parsley, salt and pepper. Crumble the mince over mixture and mix well. Shape into 3cm balls. 4. Place meatballs into sauce and ensure they are covered. 5. Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the INGREDIENTS red Pressure Indicator has risen). • 1 Tbs olive oil 6. Once at pressure, turn down the heat and cook for 10 • 1 Tbs of finely chopped onion minutes. • 2 cloves garlic, diced • 1 x 600-700g jar of tomato passata 7. Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds. sauce • 7L Pressure Cooker • Fusion Knife • Acacia Chopping Board • Silicone Measuring Spoons • Silicone Measuring Cups • Silicone Mixing Bowls • Silicone Spoon • Digital Timer/ Thermometer
Chefs Tip • Serve with pasta, or mash potatoes, crusty bread and salad. • For a lighter flavour, use a mixture of pork and veal mince
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The NEW Pressure Cooker Family Set helps you save on money, time and energy !
MO Y NE
• 1 cup water • 1 tsp Worcestershire Sauce • 1 Tbs Tuscan or Italian herb mix • 1 egg, lightly beaten • 1/2 cup long grain rice • 1/2 cup finely chopped fresh parsley • 1/2 tsp salt • 1/4 tsp pepper • 500g beef mince
TI M E
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NEW Christmas-themed MasterClass™
Book today!
Which
will you choose? • Your Consultant comes to you with all the tips, tricks, recipes COOKING PARTY and products that make cooking fun. • Invite your friends, pick up a few ingredients and let the fun begin!
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5 Minute Meals
Family Favourites
Christmas Favourites
Mexican Fiesta
Take the Pressure Off Cooking
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Gifts & Treats
Lemon Curd Prep: 5 mins / Cook: 10 mins / Makes: 2 jars THE CHEFS TOOLS
THE FUN
• como advanced 2L Saucepan • Silicone Measuring Set • Silicone Whisk
1. Combine all ingredients in Saucepan. 2. Place Saucepan over low heat. Cook for 5 min. 3. Whisk until thick and creamy. 4. Place over a bowl of iced water to cool quickly. 5. Place in a container with a lid, and refrigerate until firm.
INGREDIENTS • 125 mL lemon juice • 3 eggs • 4 egg yolks • 150g caster sugar • 200g butter • 2 tsp lemon zest, grated finely
Stove-top cakes
Sauces
Side-dishes
Due tothe Pan’s thick base and non-stick, no need to cook this recipe in a bowl over boiling water. The como advanced 2L Saucepan is an all-round essential, from sauces to side dishes and - thanks to built-in steam vents stove-top cakes! www.chefstoolbox.com
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Gifts & Treats
Mango Chutney Prep: 5 mins / Cook: 7 mins / Makes: 4 jars THE CHEFS TOOLS
THE FUN
1. Place Pressure Cooker on low to medium heat, add oil and saute onion and ginger for 1 min. 2. Add cardamom, cinnamon and chilli, cook for 1 min to release the fragrance of the spices. 3. Add remaining ingredients, and stir well to combine. 4. Close Pressure Cooker, lock Lid, and put on high heat to INGREDIENTS bring to pressure. • 1 Tbs vegetable oil 5. Once at pressure, reduce to lowest heat to maintain full • 1 small onion, finely chopped pressure and cook for 7 mins. • 2 Tbs fresh ginger, grated 6. Remove Pressure Cooker from heat and allow to come • 1/4 tsp cardamom powder off pressure naturally. • 1/4 tsp ground cinnamon 7. Open Lid, put Pressure Cooker back on medium heat and • 1/2 tsp chilli powder simmer for 10 mins to thicken the chutney. • 2-3 large mangoes (approx. 500g), 8. If you prefer a smoother chutney, use the Potato Masher peeled and chopped into large to mash chunks of mango, for a chunky chutney leave as chunks is and allow to cool in Pressure Cooker. • 1 apple, cored and diced but not 9. Pour into jars to give as delicious home-made Christmas peeled gifts, or store in airtight containers in the fridge. • 1/4 cup raisins • 2 tsp salt Chefs Tip • 1 1/4 cup raw sugar • For gifts, this recipe makes approximately 4 medium jars • 1 1/4 cups apple cider vinegar (or 1 of around 200ml capacity each. cup white wine vinegar) • Tip: You can also use 500g frozen mango chunks. Cook for 8 min if using frozen. • 4L Pressure Cooker • Silicone Spatula • Silicone Measuring Cups • Silicone Measuring Spoons
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Gifts & Treats
Tomato Chutney Prep: 5 mins / Cook: 10 mins / Makes: 6 jars THE CHEFS TOOLS
THE FUN
• 4L Pressure Cooker • Silicone Spatula • Silicone Measuring Cups • Silicone Measuring Spoons
1. For a smooth chutney, puree whole batch of peeled tomatoes with the grated ginger in a blender or food processor. For a chunky chutney with more texture, omit this step. 2. Put all the ingredients into the Pressure Cooker and stir well. 3. Lock Lid, place on high heat to bring to pressure on setting 2. Once at pressure, reduce heat but maintain pressure, and cook for 10 mins. 4. Remove Pressure Cooker from heat and allow to come off pressure naturally. 5. Open Lid, and stir well. 6. Allow chutney to cool in Pressure Cooker, then pour into jars to give as delicious home-made Christmas gifts, or store in airtight containers in the fridge.
INGREDIENTS • 1.5kg tomatoes, peeled (see tip) and roughly chopped, (or 4 small cans of tomatoes) • 3 cloves garlic, crushed • 1 x 5cm piece of ginger, finely grated • 1 3/4 cups caster sugar • 1 cup red wine vinegar • 2 medium onions, finely chopped • 1/4 cup raisins • 3/4 tsp ground cinnamon • 1/2 tsp ground coriander • 1/4 tsp ground cloves • 1/4 tsp ground nutmeg • 1/4 tsp ground ginger • 1 tsp chilli powder • 1 pinch sweet paprika
Chefs Tip • For gifts, this recipe makes approximately 6 medium jars of around 200ml capacity each. • Tip: To peel tomatoes, place in 8L Stockpot of boiling water for 1 min, or until skin splits and wrinkles. Remove immediately from boiling water and place in a large bowl of ice water. Skin will then slip off easily..
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Gifts & Treats
Belgian Chocolate Truffles Prep: 15 mins / Wait: 12 hours / Makes: 60 THE CHEFS TOOLS
THE FUN
• como advanced 3.5L Brazier • Digital Timer/Thermometer • Electronic Scales • Silicone Measuring Set • Silicone Spoon • Silicone Mixing Bowls
1. Combine cream and butter in 3.5L Brazier. 2. Cook over medium heat until just boiling. Remove from heat. 3. Add chocolate and stir until melted. 4. Pour mixture into a Large Silicone Bowl and beat with electric beater for 5 minutes. 5. Add egg yolks and continue to beat until cool (8-10 minutes). Refrigerate overnight in an airtight container. 6. Take a small amount of chocolate mixture and roll into 3cm balls. 7. Roll the balls in the sifted cocoa and package for gifts or serve at your next dinner party.
INGREDIENTS • 170 mL pure cream • 125g butter • 500g good quality chocolate • 2 egg yolks • 1/4 cup cocoa
Chefs Tip • Chocolate mixture will keep for up to 3 weeks in the refrigerator. Try chocolate balls dipped in melted white chocolate. To set, place a Baking Sheet on the Cookie Tray.
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Gifts & Treats
Chocolate Sleigh Prep: 20 mins / Cook: 5 mins / Makes: 1 THE CHEFS TOOLS
THE FUN
• Digital Timer/Thermometer • 3D Santa’s Sleigh • Silicone Mixing Bowl • Silicone Spatula
1. Melt 800g of chocolate in the Mixing Bowl in 30 sec bursts in the microwave. Stir each time before heating further. 2. Pour into mould and then allow to set for 2 hours, or until completely set. 3. Melt remaining chocolate. Spoon into a piping bag, twist top and begin building the sleigh and reindeer as per the assembly instructions. Royal icing could also be used with the chocolate sleigh.
INGREDIENTS • 900g chocolate
Chefs Tip • The sleigh can also be built with gingerbread.
$20AUD $25NZD
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Gifts & Treats
Gingerbread House Prep: 20 mins / Cook: 30 mins / Makes: 1 THE CHEFS TOOLS
THE FUN
• Paring Knife • Digital Timer/Thermometer • Electronic Scales • Fairytale Cottage • Rolling Pin • Silicone Measuring Set • Silicone Whisk
Gingerbread House 1. Preheat oven to 170°C for 15 minutes. 2. In a large bowl, beat the sugar, salt, treacle or golden syrup, ginger and butter together with an electric mixer on medium speed for 2 minutes. 3. Add remaining ingredients and whisk until mixture forms a thick dough. 4. Place on floured work surface. Roll out and press into Gingerbread Mould. 5. Place on a baking tray and bake in oven for 20 minutes or until firm to touch (dough will crisp up as it cools). 6. Cool thoroughly before removing from mould. Roayl icing 1. Place sugar and cream of tartar in a medium bowl. 2. Gradually add egg whites, whisking constantly with an electric mixer until the mixture forms a thick white paste. The whisk should be able to stand upright in the mixture. 3. Add more icing sugar if necessary. 4. Keep icing covered in an airtight container or covered with a damp cloth at all times to prevent hardening. 5. To use, place in a zip-lock bag and push the icing down to one corner. Snip a tiny corner from the bag and pipe icing. 6. Assemble house as per instructions.
INGREDIENTS
Save $9.90AUD $14.99NZD
Gingerbread House • 125g brown sugar • 1/4 tsp salt • 300g treacle or golden syrup • 1 Tbs ground ginger • 180g butter • 500g plain flour • 1/2 tsp bicarbonate of soda • extra flour for rolling Roayl icing • 500g pure icing sugar, sifted • 1 tsp cream of tartar • 3 egg whites (small eggs)
Silicone Fairytale Cottage Mould
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Gifts & Treats
Christmas Shortbread Prep: 5 mins / Cook: 35 mins / Makes: 1 batch THE CHEFS TOOLS
THE FUN
• Cake Cooling Rack • Digital Timer/Thermometer • Electronic Scales • Silicone Mixing Bowls • Cookie Tray • Baking Sheet • Silicone Spatula
1. Preheat the oven to 160°C. 2. In a mixing bowl, combine dry ingredients. 3. Mix butter through dry ingredients until mixture comes together to form a soft dough. 4. Knead to a smooth ball. 5. To make individual biscuits, using the Cookie Tray: Roll the dough out to 1cm thickness, and cut into fingers. Make a fork pattern down the length of the fingers. 6. Using a palette knife, place fingers on Cookie Tray and Sheet and bake for 15 minutes or until slightly golden in colour. 7. Cool on wire rack. These shortbread biscuits make wonderful gifts – wrap them in colourful cellophane paper with any decorations you like (ribbon, card, etc) for kids’ teachers, neighbours, work colleagues and friends.
INGREDIENTS • 150g plain flour • 40g rice flour • 60g caster sugar • 150g butter, softened
Save
$59AUD $78NZD
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Classic Oven Set
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Gifts & Treats
Red Velvet Cupcakes
s a e d I g n i t a r o c e D s a m t s i r and Ch
Prep: 15 mins / Cook: 15 mins / Makes: 12
Save
$24AUD $26NZD
THE CHEFS TOOLS
THE FUN
• Silicone Mixing Bowl • Electronic Scales • Silicone Measuring Spoons • Silicone Spatula • 12 x Patty Pans • 12-Cup Muffin Pan • Cooling Racks
1. Preheat oven to 170°C (150°C fan forced oven) 2. Beat the butter and caster sugar together until soft and white. Gradually add eggs, food colouring and vanilla essence. 3. Sieve the flour and cocoa powder together. 4. Gently fold both the flour and milk into the beaten butter, a little of each until mixed, taking care not to ‘overwork’ the mixture. 5. Fill Patty Pans with mixture between half and three quarters each (see Chefs Tip). 6. Bake for 15-18 minutes on the middle shelf of the oven. Check after 12 minutes by inserting a skewer into a cupcake. When the skewer is clean, the cupcakes are cooked. 7. When cooked, remove the pan from the oven and allow the cupcakes to cool for five minutes. Then carefully remove the cupcakes from the pan and cool completely on a cooling rack.
• INGREDIENTS • 100g butter, softened • 180g caster sugar • 2 eggs • 225g self-raising flour • 120ml buttermilk • 15g cocoa powder • 1 tsp vanilla essence • 1 tsp red food colouring
Cupcake Decorating Toolkit
Chefs Tip
174 pieces
• Fill Patty Pans half way to get an even flat shape or fill three quarters the way up to get a dome shape.
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AUS 1300 135 816 | NZ 0800 450 277 | www.chefstoolbox.com Š2014