FESTIVE LUNCH
IN S P IRAT IO N FOR THE FE STIV E SE ASON BY PO N Y RI DE R
featuring Black Pantry
PINK LADIES (ruby grapefruit granita with oysters on the half shell) 12 freshly shucked oysters 2 ½ cups ruby grapefruit juice, room temp 1c boiling water 1/3 c castor sugar Mint leaves to garnish Combine juice, water and sugar Whisk until sugar has dissolved Pour liquid into 13 x 9 inch baking tray Freeze 3-4 hours Remove from Freezer and scrape with fork until you have about 12 tsps granita. Place oysters on a serving tray and spoon 1 tsp granita on each oyster, sprinkle with mint leaves and serve.
TURKISH SPRITZER (sparkling rosewater lemonade) 1 ½ c caster sugar 2 c boiling water 2 c lemon juice, strained 3 tsp rosewater essence 2 drops red food colour, optional Fresh mint leaves and ice cubes to serve Place sugar in a large heatproof jug or bowl Add boiling water, stir until sugar dissolves, chill fro an hour or until cold Stir in lemon juice and rosewater. Add 5-6 cups sparkling mineral water, adjust to taste, refrigerate until chilled. Add food colour to create rose colour, if desired. Add a handful of fresh mint and ice cubes to serve.
THE CHEERI CHERRY (cherry dacquari) 1c pitted cherries 3 tbls sugar syrup, see note 200ml white rum 1c ice cubes Sugar syrup 250ml hot water 500g sugar Stir together and chill 2 limes, juice only Throw all ingredients except the limes in the blender, blend until smooth. Squeeze in lime juice to taste, you may also need to add more sugar syrup to taste, blend to combine and divide among serving glasses.
STICKY PIGGY
(maple glazed leg ham) 1 leg ham (You can use any size or piece for this glaze recipe, just vary your cooking time a little) Sticky maple glaze Âź c maple syrup Âź c apple cider vinegar 1 x brown sugar 2 tsp mustard powder Preheat oven to 180c Gently remove skin from ham, sliding fingers between fat and skin, leave the fat on the ham, just remove the skin Score the fat into a diamond pattern, stab a clove into each corner Bake the ham in the oven for 45 minutes Mix all glaze ingredients together and pour the glaze over the ham Cook ham for another 45 minutes, baste ham every so often Then carve and eat!
CHEEKY PEACH SALAD
(peach/herb salad with spicy vinegar) ½ cup orange juice ½ tsp sugar 2 tbls chardonnay vinegar ¼ c extra virgin olive oil Sea salt and cracked black pepper to taste 4 c wild rocket, or green leaf of your choice ½ cup parsley leaves ½ c alfalfa sprout, or baby herbs, or other sprout 2 peaches cut into wedges 2 avocado, cubed ½ c fetta, crumbled For the dressing, combine all dressing ingredients in a jar, shake and season and set aside. For the salad, Place all salad ingredients in a large bowl except fetta, gently toss and arrange on serving platter, scatter fetta over salad, season with dressing and cracked black pepper and serve.
GREEN RABBIT (crisp radish and coleslaw salad) ½ savoy cabbage, shredded ½ bunch shallots, finely sliced in rounds 2 stalks celery, finely chopped 1 bunch radish, finely sliced 1 handful chopped flat leaf parsley 6 tbls mayonnaise 3 tbls lime juice sea salt cracked black pepper Place cabbage, shallots, celery, radish and parsley in a large serving bowl. For dressing, whisk together mayonnaise and lime juice, add a good sprinkle of sea salt and cracked pepper Toss the slaw with the dressing then serve.
SANTA’S ROCKET (buffalo mozzarella, heirloom tomato and sumac salad) 2 c wild rocket 4/ 5 ripe heirloom or regular tomatoes, thickly sliced 250 g buffalo mozzarella, roughly torn ½ c basil leaves, freshly torn ¼ c pomegranate seeds Extra virgin olive Good quality red wine vinegar Good pinch sumac Sea salt and cracked black pepper For this salad you can add extra mozzarella or tomatoes depending on your size crowd, this quality will serve around 4 people. On a serving platter, sprinkle with washed wild rocket, then scatter tomatoes over. Add torn buffalo mozzarella, then basil leaves. Toss pomegranate seeds on top and sprinkle with sumac. Season with salt and pepper to your liking. Eat!
CRISPY SPUD SALAD (Crispy Kipfler potato salad) 2 kg Kipflers potatoes, scrubbed and cut in half lengthways 1 head of garlic, unpeeled, cloves separated and lightly crushed with the back of your knife 10 fresh sprigs of thyme 1 lemon, zest only Âź cup olive oil sea salt and cracked black pepper Pre heat oven to 200c Toss all ingredients in a large mixing bowl Place all ingredients in a large roasting tray Roast for 1 hour or until golden, transfer to serving bowl.
CHERRY BOMB
(cherry galette- adaptation from the sprouted kitchen)
3/4 cup unbleached all purpose flour 1/2 cup spelt flour 1 Tbsp. natural cane sugar 1/2 tsp. sea salt 125g cold unsalted butter, cut in cubes 2 tsp. lemon juice 2 Tbsp. yogurt (I used goat yogurt, use what you have) 3 Tbsp. ice water 3 cups pitted cherries, about ½ kg. Pinch of salt 2 tsp. orange juice 1 Tbsp. unbleached all purpose flour 1/4 tsp. fresh grated nutmeg 1/3 cup raw sugar 1 egg Splash of water Raw sugar 1 cup toasted almonds, chopped Vanilla bean ice cream, for serving (continue for instructions)
(Cherry Bomb instructions) In a chilled bowl, combine flour, spelt flout, salt and sugar. Stir to combine. Workings quickly rub in the cold butter with your fingertips until it resembles small peas. In a ramekin mix the lemon juice, yoghurt and water, add it to the flour mix with your hands or wooden spoon, stir to combine, do not over mix here. Wrap in plastic wrap and chill for 2 hours. Pre heat oven to 200c, line a baking tray. Halve the cherries and place them in a bowl with the salt, orange juice, nutmeg and raw sugar, and stir to combine. On a lightly floured surface, roll out dough from fridge to about a 30cm circle. Pile cherry mix in the center and leave a 5cm border around the edge. Fold the border towards the center, pleating the dough to make it stick to each other. Mix egg and water together and brush it on the outer edges of the dough. Sprinkle with the raw sugar. Bake galette on the middle rack for about 45mins, or until the edges are nice and golden, let cool slightly before serving. Serve each wedge with a sprinkle of almonds and scoop of vanilla ice cream.
ROSE GARDEN DELIGHT (digestive rose tea) Makes 1 pot of tea/ serves 4 750ml boiling water 1 tbls dries Rose petals 2 sprigs fresh mint 1 10 cm stick lemon grass, bruised 1 small knob peeled ginger, bruised Combine all above ingredients, let steep for about 5 mins, or longer for a stronger flavour. Then drink.
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FEATURED FOODIE - BLACK PANTRY visit Belinda Black’s blog for more great food ideas belindablackcatering.blogspot.com.au FLOWERS BY FLOWER DRUM visit Holly Hipwell’s amazing floral blog for super floral affairs theflowerdrum.blogspot.com.au LOCATION visit Shayne Allen locations for super duper spaces shayneallen.com