09
What’s inside
Easy Entertaining 09
Delicious nibbles perfect for sharing
Stars of the Cheeseboard 10
Hand-selected by our experts for your summer entertaining
Cocktail Hour 33
Dust off your cocktail shaker, it’s party season
Edible Gifts 47
Gifts made with love are the best present of all. Surprise and delight with a homemade treat.
Entree 59
Tantalising ideas to get the celebrations underway
Mains 73
Recipes to inspire and delight
Vegan 95
Delightful options for a vegan Christmas
Sides & Salads 103
No feast would be complete without the scrumptious sides
Dessert 115
Leave room for something sweet, ‘tis the season after all!
Recipe Index 155
Find your favourite recipes
How to order 157
We make ordering easy so you can enjoy entertaining
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Hello!
We’re very excited to bring you our 2024 Christmas Entertaining Magazine.
Inside you’ll find our jam-packed line up of scrumptious recipes, tips and tricks to see you all the way through the festive season, from pre-Christmas parties to Christmas Day and New Year’s entertaining.
Once again, we are providing our Christmas order service this year. You will find our curated collection of the best old favourites and amazing new products on our Christmas order form, that is available online at occasions.shop.ritchies.com.au/offers/ Christmas-2024. We have featured the festive season top products to enable you to order in advance to avoid the crowds.
We are sure you will find our magazine a valuable resource for your festive season entertaining. We know how important it is to celebrate Christmas with family and friends and how much planning goes into creating a magical day. So, we invite you to sit back, put your feet up and let us take you on a fantastic food adventure through the pages of our magazine.
Enjoy!
Grazing BOXES
We provide all the variety and creativity you need to create a memorable event with our vast array of interesting and on trend grazing box choices.
Whether you’re planning a dinner with friends or a small picnic with family you can always count on us to ensure your guests are well fed and served with the freshest quality products.
We take the hard work out of entertaining with an excellent choice of delicious fresh grazing box selections for any occasion.
For more information visit ritchies.com.au
Antipasto
Sweet Treats
Picnic Time
Vegetarian Grazing Box
Wrapped Up Lunch
Sandwich Heaven
Weekend Entertainer
Seafood Banquet
Simply Feasty
Grazing Box For Two
Easy Entertaining
These delightful cheeses have been hand-selected by our expert cheesemongers for your summer entertaining. Don't forget to add the delicious extras ... crackers, lavosh, honeycomb, panforte, bread, and muscatels.
1. Le Dauphin Double-Crème
Made from rich cow’s milk collected from the beautiful green mountain pastures surrounding the Rhône Valley, this is a wonderful cheese from the Will Studd Collection.
2. Le Marquis Chèvre du Pélussin
This unique goat milk cheese has an exceptionally soft silky texture. Slowly ripened until it develops a mild, sweet milky flavour with a satisfying lingering lemony tang.
3. Pyramide de Chabris
The cheese is covered with salted, ground charcoal and cellared for four weeks. When mature, it looks quite rustic with flecks of blue mould on the rind and a sweet, slightly acidic flavour and soft, mousse-like texture.
4. Fromage D’affinois Brebicet
A soft-ripened sheep milk cheese, brimming with personality. Ripened for three weeks under a thin white mould rind, the cheese gradually develops a velvety texture and a salty and zesty flavour with a slight bite to it.
5. Comté
This hard cooked raw milk cheese is made at small dairies or fruiteries using the milk from several herds of Montbeliard cows.
6. Papillon Roquefort
Made from raw sheep milk, this Roquefort is matured in underground caves producing a rich, creamy mouth feel and a spicy finish.
7. Meredith Dairy Marinated Goat Cheese
An award-winning creamy goat cheese marinated in a garlic and herb infused oil. With a refreshing tang, and soft spreadable texture it is a fabulous picnic table cheese.
8. Cashel Blue
An iconic Irish farmhouse blue cheese with a creamy rich texture and marbled nutty blue moulds.
9. Snowdonia Black Bomber
A delicious extra mature cheddar, loved for its immense depth of flavour and smooth creamy texture.
10. Will Studd Brillat Savarin
Delicate and elegant, it has a dense curd with a slightly chalky centre when young, with the texture gradually breaking down until it can be scooped from the box with a spoon close to its best before date.
11. Saint Agur
The rich creamy texture and distinctive blue flavour are developed using a combination of traditional blue moulds cultured on rye bread and modern cheese making techniques.
12. Snowdonia Red Storm
Smartly dressed in deep red wax, Red Storm boasts serious vintage credentials. Typically aged for 18 months, creating an intense, nutty flavour and refined texture. It is a firm favourite.
13. Cropwell Bishop Blue Stilton
This pungent washed rind cheese is a special commission for Will Studd. Best enjoyed when the chalky centre has broken down to a soft fudgy texture with a deliciously mild creamy finish.
14. Cropwell Bishop Shropshire Blue
Featuring blue veins running through its deep orange body, it is buttery and crumbly in texture, with a nutty flavour that culminates with a delicate blue spice in the finish.
15. Fromager D’Affinois Excellence
The smoothness and infinite sweetness of this decadent cheese is due to the extra cream that is added which also gives an elegant, silky-buttery mouth feel.
16. Brie Mon Pere
An enduring Ritchies favourite made from milk from the Vosges Mountains. It has a soft creamy texture and mild rich flavour with a hint of mushrooms from the rind.
17. Fromagerie Germain Langres Plateau
Ripened under a washed rind with a red dye extracted from the South American rocou that gives the cheese a natural orange colour.
GLACÉ CHRISTMAS CHEESE TORTE
This festive cheese torte makes a beautiful centrepiece for your Christmas table
PREPARATION: 15 MINUTES COOKING: 10 MINUTES SERVES: 2-3*
* Recipe can be scaled up to serve more by adding additional wheels of Tasmanian Heritage Double Brie to create a tower, and multiplying other ingredients.
INGREDIENTS
• 200g wheel of Tasmanian Heritage Double Brie
• 1 tablespoon brandy
• 2 teaspoons honey
• 1 clove
• 1 cinnamon stick or a pinch of cinnamon
• 60g assorted glacé and/or dried fruit
• A few walnut halves
METHOD
Remove the Tasmanian Heritage Double Brie from the refrigerator one hour before serving to come to room temperature.
Combine the brandy, honey, cinnamon stick and cloves in a saucepan and bring to the boil. Simmer for 5 minutes and refrigerate until cooled and syrupy.
Just prior to serving, place the Tasmanian Heritage Double Brie on a serving platter and decoratively arrange the glacé fruit and walnuts on top. Drizzle with syrup, garnishing with cinnamon stick and cloves. Serve with crispbreads or thinly sliced baguette.
TIPS
Any combination of glacé and/or dried fruit can be used.
Our version has glacé pineapple, glacé apricots, glacé figs, glacé pears, glacé orange slices, dried pears, dried apricots and maraschino cherries.
Christmas Char-cutie Board
ISN’T THIS JUST THE SWEETEST IDEA FOR CHRISTMAS ENTERTAINING? FILLED WITH TASTY MORSELS INCLUDING A BRIE SANTA CLAUS, IT’S BOUND TO GET YOU IN THE CHRISTMAS SPIRIT. THE BEAUTY OF A CHARCUTERIE BOARD IS THAT YOU CAN FILL IT WITH THE THINGS THAT YOU AND YOUR GUESTS LIKE. LOVE BLUE CHEESE? PUT SOME ON. CAN’T EAT NUTS? LEAVE THEM OFF. HAVE FUN CUSTOMISING YOUR CREATION AND SHARING IT WITH YOUR NEAREST AND DEAREST.
What do I need?
THESE ARE SOME SUGGESTED INGREDIENTS:
Assorted crackers and crispbread
Salami
Ham
Pastrami
Cucumber
Gingerbread cookies
TAKES 20 minutes SERVES 10
Cheese of your choice
Cherry truss tomatoes
Green grapes
Black grapes
Red grapes
Cherries
Almonds
Dried apricots
Blueberries
Pretzels
Pitted green olives
Pomegranate
Honey
How do I make it?
1. Select the size board you will use before you go shopping. This will help determine how much you need to buy.
2. Because he’s the star of the show, begin by placing your brie Santa Claus on the board, including his hat made of salami. From there you can work out the placement of the other elements, starting with larger items such as cheese and crackers, and any items that you wish to serve in containers like the green olives.
3. Once you have the bigger items positioned, fill in the board with the other ingredients. Use smaller items like nuts and dried fruit to fill empty spaces.
4. Don’t forget to provide knives and serving utensils on the table with the charcuterie board.
Bacon Wrapped Jalapeno Poppers
THERE’S NO DENYING THAT EVERYTHING TASTES BETTER WITH BACON SO OF COURSE WE WRAPPED THESE CREAMY, SPICY, CHEESY BITES IN IT. THESE GO PERFECTLY WITH A COLD DRINK AT A HOT PARTY. TAKES 35 minutes MAKES 24
What do I need?
12 jalapenos
250 g cream cheese, softened
1 cup cheddar cheese, grated
1 clove garlic, minced
½ tsp onion powder
½ tsp salt
½ tsp freshly ground black pepper
12 slices bacon
How do I make it?
1. Preheat oven to 200C. Line a baking tray with baking paper.
2. Cut jalapenos in half lengthwise and scoop out seeds.
3. Add cream cheese, cheddar, garlic, onion powder, salt, and pepper to a bowl and mix well to combine.
4. Fill each jalapeno half with the mixture.
5. Cut bacon in half lengthwise and wrap a piece around each jalapeno half. Secure bacon with a toothpick.
6. Arrange jalapenos on baking tray and cook for 20 – 25 minutes or until the bacon is crisp and browned.
7. Serve immediately.
Spicy Corn Croquettes
CHEESY, SPICY, AND TOTALLY MOREISH, THESE LITTLE FLAVOUR BOMBS ARE FINGER FOOD AT ITS FINEST.
TAKES 1 ½ hours MAKES about 25
What do I need?
6 corn cobs, husks and silk removed
120 g unsalted butter
120 g plain flour
75 g pickled jalapenos, drained and finely diced
2 tbsp Italian parsley, finely chopped
1 red chilli, seeds removed, finely diced
200 g Manchego cheese, finely grated
60 g goat’s cheese, roughly chopped
2 cups breadcrumbs
2 eggs, lightly beaten
300 g plain flour
Vegetable oil, for frying
Sea salt, for sprinkling
How do I make it?
1. Line a 20 x 30-centimetre dish with baking paper and set aside.
2. Bring 1 ½ litres water to the boil in a large saucepan. Add 3 corn cobs and cook for 10 minutes, then reduce heat to a simmer and cook for a further 20 minutes. Strain and reserve 1 litre of the cooking liquid. Discard corn cobs.
3. Cut kernels from remaining 3 corn cobs and set aside.
4. Melt butter in a saucepan over medium heat. Add flour and cook, stirring continuously until smooth, then add 250 mL corn liquid and cook, stirring, until the liquid thickens. Repeat with remaining liquid, then reduce heat to low. Add corn kernels, pickled jalapenos, parsley, and red chilli and stir well. Remove from heat and add Manchego and goat’s cheese and stir to combine. Pour mixture into prepared baking dish, spreading evenly. Refrigerate until firm, but still workable, about 3 hours.
5. Use a dessertspoon to scoop mixture out and work into balls (about golf ball size) with your hands.
6. Add breadcrumbs, flour, and egg to separate bowls and dip balls, one at a time, into flour first, then egg, then breadcrumbs.
7. Heat oil in a large saucepan over high heat to 180C. Fry balls in batches until golden brown, then drain on paper towel. Sprinkle with salt and serve hot.
The corn cobs cooked in the liquid will be very tender, bordering on mushy, but you can use them for salsa, risotto, in cornbread, quiches, or stews, so they are not wasted.
Lightly flour your hands when rolling the balls to stop the mixture sticking to your hands.
Quickly fry corn husks in oil to create a garnish for the croquettes.
Barramundi Fritters with Saffron Aioli
CRUNCHY ON THE OUTSIDE AND SOFT AND TASTY ON THE INSIDE, THESE BITE-SIZED BALLS ARE THE PERFECT FINGER FOOD FOR PARTIES.
TAKES 1 ½ hours
MAKES approximately 48 fritters
What do I need?
500 g barramundi fillets, skinless and boneless
1 bay leaf
450 g potatoes, peeled and roughly chopped
2 tbsp olive oil
300 mL water
55 g plain flour
2 eggs, lightly beaten
3 cloves garlic, minced
2 tbsp dill, finely chopped
Zest of 1 lemon
1 tbsp lemon juice
Salt, to taste
Freshly ground black pepper, to taste
Vegetable oil for frying
FOR THE SAFFRON AIOLI
1 tbsp lemon juice
1 tsp white wine vinegar
Pinch of saffron
2 cloves garlic, minced
2 egg yolks
300 mL olive oil
How do I make it?
1. Add barramundi to a saucepan with just enough water to cover it. Add bay leaf and bring to a simmer over medium heat. When simmering, reduce heat to very low, cover and cook for 10 minutes. Remove fish from saucepan and flake it into a bowl. Set aside.
You can prepare these ahead of time and reheat in a 140C oven for 10 minutes before serving.
2. Cook potatoes in a saucepan of boiling water until tender. Drain well and set aside.
3. Add olive oil and 300 mL water to a large saucepan and bring to the boil over high heat. When it comes to the boil remove from heat and whisk in flour. Leave to cool for 5 minutes, then add eggs and beat until the mixture is smooth.
4. Mash potatoes well, then fold through barramundi, garlic, dill, lemon zest and juice, salt, and pepper. Add this mixture to the saucepan with the flour mixture and stir to thoroughly combine. Cook over low heat for 5 minutes, stirring constantly, until the mixture thickens and comes away from the sides of the saucepan. Transfer to a bowl, cover with clingfilm and leave to cool.
5. When cooled, form the mixture into balls about half the size of a golf ball.
6. Next, make the aioli by heating the lemon juice and vinegar in a small saucepan. Add saffron and stir to dissolve. Remove from heat and set aside for 10 minutes. Meanwhile, add garlic and egg yolks to a food processor and blend. Slowly drizzle in olive oil, until it is all added and the mixture has thickened. Gradually add in the saffron mixture, then taste and season if desired.
7. Heat vegetable oil to 190C in a large saucepan or use a deep fryer. Working in batches fry the balls for 3 – 4 minutes or until they are golden brown. Drain on paper towel and serve hot with aioli.
Salmon, Dill & Horseradish Pâté Bites
TAKES 15 minutes SERVES 8
What do I need?
200 g smoked salmon, roughly chopped
150 g cream cheese, softened
50 g Greek yoghurt
50 g mayonnaise
Zest of 1 lemon
10 g fresh dill
2 tbsp freshly squeezed lemon juice
2 tsp horseradish cream
Pinch of salt
1 loaf sliced bread
Caviar, to garnish
IF YOU CAN SWITCH ON A FOOD PROCESSOR AND OPERATE A TOASTER, YOU CAN MAKE THESE DELICIOUS PÂTÉ BITES; THEY REALLY ARE THAT EASY.
How do I make it?
1. Add all ingredients except bread and caviar to a food processor and blitz to make a chunky pâté. Taste and adjust seasoning if required. Transfer to a bowl and refrigerate.
2. Meanwhile lightly toast bread, then use a cookie cutter to cut shapes from the toast (we used a star shape).
3. To assemble spoon or spread pâté onto toast, top with a second piece of toast and secure with a skewer. Garnish with caviar and serve.
Any type of sliced bread will work for this recipe. You can mix things up by using different styles such as rye, sourdough, white, wholemeal, multigrain, or seeded.
The pâté will keep in the fridge for up to 5 days. If stored in the fridge, you will need to give it a good stir to loosen it up a bit before spreading on the toast.
Because the festive season is so busy, we’ve made this recipe as simple as possible by using store-bought taco seasoning, guacamole and salsa. If you prefer you can make your own to give these cups your own special spin.
Seven Layer Mexican Dip Cups
FORGET DOUBLE-DIPPING WITH THESE INDIVIDUAL CUPS. IDEAL FOR A BARBECUE OR OUTDOOR ENTERTAINING, THEY’RE FULL OF MEXICAN FLAVOUR AND REQUIRE NO COOKING.
TAKES 20 minutes MAKES 8 cups
What do I need?
435 g can refried beans
35 g taco seasoning
1 cup salsa
1 cup guacamole
240 mL sour cream
1 cup finely grated cheddar
1 red onion, finely diced
How do I make it?
¼ continental cucumber, finely diced
2 tomatoes, diced
70 g sliced black olives, drained
½ cup sliced spring onions, green part only, to garnish
Tortilla chips, to serve
1. Add refried beans to a bowl with taco seasoning and stir to combine.
2. Spoon a layer of the beans and taco seasoning mix into the base of each cup, then add a layer of salsa, a layer of guacamole, and a layer of sour cream. Add a layer of cheddar cheese.
3. In a bowl combine red onion, cucumber, and tomato and then layer this on top of the cheese. Top with olives and spring onions. Serve with tortilla chips.
Prawn Wonton Chips
CRISPY AND CRUNCHY WITH TENDER CHUNKS OF FLAVOURED PRAWNS IN THE CENTRE, THESE ARE A DELICIOUS ADDITION TO ANY CELEBRATION.
TAKES 30 minutes MAKES 48
What do I need?
700 g green prawns, peeled and deveined
½ cup spring onion, sliced
2 egg whites
4 tsp soy sauce
2 tsp cornflour
2 cloves garlic, minced
2 tsp minced ginger
1 tsp salt ½ tsp cayenne pepper 48 square wonton wrappers
2 eggs, lightly beaten Vegetable oil for frying
How do I make it?
1. Add prawns to a food processor and pulse until finely chopped. Transfer to a bowl and add spring onion, egg whites, soy sauce, cornflour, garlic, ginger, salt, and cayenne pepper and mix well.
2. Brush both sides of wonton wrappers with beaten egg. Place a small spoonful of prawn mixture in the middle of each wonton wrapper.
3. Add about 3-centimetres of vegetable oil to a highsided frying pan and heat to 180C.
4. Cook, prawn side up, in batches so as not to overcrowd the pan. When the bottom is golden, flip to cook the other side. Transfer to a plate lined with paper towel.
Create your best platter
Cocktail Hour
White Christmas
GET INTO THE CHRISTMAS SPIRIT WITH THIS QUICK AND EASY COCKTAIL
What do I need?
1 lime
Desiccated coconut, for the rim
TAKES 5 minutes SERVES 2
How do I make it?
120 mL vodka
30 mL lime juice
60 mL coconut milk
Ice
1. Prepare the glasses by cutting lime in half and rubbing it around the rim of the glasses. Dip the rim into a plate of desiccated coconut. Set glasses aside.
2. Add vodka, lime juice and coconut milk to a cocktail shaker with a handful of ice. Shake vigorously, then strain into the prepared glasses
Pineapple Mango Margarita
SUMMER IN A GLASS, THIS LIGHT AND FRUITY COCKTAIL IS WONDERFUL FOR ENTERTAINING.
TAKES 5 minutes MAKES 4
What do I need?
1 ½ cups mango, roughly chopped
1 ½ cups pineapple, roughly chopped
240 mL tequila
2 tbsp simple syrup
30 mL fresh lemon juice
30 mL fresh lime juice Ice, to serve Chilli, to serve
How do I make it?
1. Add mango, pineapple, tequila, simple syrup, lemon, and lime juice to a blender. Blend on high speed until smooth.
2. Serve in glasses rimmed with salt and add ice and a round of fresh chilli for garnish.
You can use frozen fruit to make a frozen margarita if you prefer.
You can omit the pineapple if you would prefer an all-mango margarita.
If you’re catering for a crowd, double or triple the recipe and serve in a jug so that guests can help themselves.
Salted Caramel Kahlua Cream
THIS RICH AND CREAMY COCKTAIL IS AN IDEAL AFTER-DINNER DRINK
TAKES 5 minutes MAKES 1
What do I need?
1 tbsp caramel sauce or syrup, plus extra to drizzle
60 mL vodka
30 mL Kahlua
30 mL thickened cream
Ice cubes
Sea salt, to garnish
How do I make it?
1. Prepare cocktail glass by pouring a little caramel sauce onto a small plate and some sea salt onto a separate plate. Dip rim of glass in the sauce and then dip it in the salt. Set aside.
2. Add 1 tbsp caramel sauce, vodka, Kahlua and cream to cocktail shaker with a handful of ice cubes. Shake vigorously, then strain into glass.
3. Drizzle with a little extra caramel sauce and serve.
Baileys Chocolate Raspberry Martini
CHOCOLATE AND RASPBERRIES? YES, PLEASE!
What do I need?
How do I make it?
TAKES 5 minutes MAKES 1
60 mL Baileys Chocolate
30 mL Don Julio Blanco
15 mL Simple Syrup
5 raspberries
2 dashes of Peychaud's Bitters
1. Add raspberries to cocktail shaker.
2. Add remaining ingredients to cocktail shaker.
3. Shake and fine strain into coupe glass.
4. Garnish with skewered raspberries.
Pine Lime Divine
IT’S G&T BUT NOT AS YOU KNOW IT IN THIS REFRESHING SUMMERY COCKTAIL
TAKES 5 minutes SERVES 2
What do I need?
1 cup pineapple juice
1 cup tonic water
60 mL gin
2 tbsp freshly squeezed lime juice Ice cubes
How do I make it?
1. Fill 2 glasses with ice cubes.
2. Add all remaining ingredients to a cocktail shaker and shake vigorously.
3. Pour over ice and serve.
Christmas Mimosas
GET YOUR FESTIVE ON WITH A CHRISTMAS MIMOSA.
TAKES 5 minutes SERVES 6
What do I need?
750 mL De Bortoli Este Cuvée NV
180 mL cranberry juice
Rosemary sprigs, to garnish
Fresh or dried cranberries, to garnish
How do I make it?
1. Add 30 mL cranberry juice to the bottom of each champagne flute.
Top with sparkling wine.
2. Garnish with rosemary and cranberries and serve.
You can swap the cranberry juice for pomegranate juice if you prefer
Peach Mojito
TAKES 5 minutes MAKES 4
BEAT THE HEAT WITH A DELICIOUS PEACH MOJITO
What do I need?
4 peaches
120 mL white rum
Juice of 2 limes
1 tbsp honey
¼ cup fresh mint
600 mL sparkling water
Ice
How do I make it?
1. Cut peaches in half, remove the stones, and thinly slice. Add half the peach slices to a blender with rum, lime juice, and honey and blitz until smooth.
2. Divide remaining peach slices and mint between four glasses, add ice and the rum mixture. Top with ice and sparkling water and serve.
Eggnog
NOTHING SAYS “CHRISTMAS” LIKE A DELICIOUS GLASS OF HOMEMADE EGGNOG. TRY OUR EASY RECIPE FOR SOME FESTIVE CHEER THAT WILL HAVE YOUR GUESTS FEELING MERRY AND BRIGHT.
TAKES 30 minutes MAKES 6
What do I need?
6 egg yolks
½ cup caster sugar
1 cup cream
2 cups milk
½ tsp ground nutmeg
Pinch of salt
¼ tsp vanilla extract
¼ cup brandy (optional)
How do I make it?
1. Whisk egg yolks and sugar in a bowl until light and creamy.
2. Add cream, milk, nutmeg, and salt to a saucepan over medium-high heat. Stir until the mixture reaches a gentle simmer.
3. Add a large spoonful of the hot milk mixture to the eggs and whisk vigorously. Repeat, adding a spoonful of hot milk to the eggs at a time.
4. When most of the hot milk has been added to the eggs, pour the mixture back into the saucepan and return to the heat. Whisk constantly until the mixture has thickened slightly, then remove from heat and add in vanilla and brandy.
5. Strain through a fine mesh strainer into a jug, cover with clingfilm and refrigerate until chilled.
6. Serve chilled.
Don’t be tempted to rush adding the hot milk to the eggs. It is important to do this gradually to temper the eggs and avoid them scrambling.
Brandy is the traditional alcohol ingredient of eggnog, but you can substitute it with rum, whisky, cognac, or bourbon if you prefer.
Omit the alcohol for an eggnog the whole family can enjoy.
To thin the eggnog out to serve, add a little milk and stir well.
Eggnog will keep in the fridge for up to one week.
MORE TIME LAUGHING SQUEEZING LESS TIME
CLASSIC MARGARITA
1 Serving: 45 mls Tequila
30 mls Orange Liqueur (Cointreau, Grand Marnier Or Triple Sec)
1 X Frozen Naked Rivals 100% Lime Cube Agave Nectar or Simple Syrup to taste Ice
Scan here for more recipe inspiration!
PREP YOUR GLASSES
If you would like to salt the rims of your glasses, simply run a Frozen Naked Rivals 100% Lime Cube around the rims and then dip the rims in a course Kosher salt. Set the glasses aside until ready to use.
METHOD
1. Add tequila, orange liqueur, lime juice and a few ice cubes to a cocktail shaker
2. Cover and shake vigorously for 10 seconds
3. Give the mix a taste and stir in a teaspoon or two of sweetener if desired
4. Fill the prepared serving glass with ice
5. Strain in the margarita mix, serve and enjoy!
Lychee Lemonade
COOL OFF THIS SUMMER WITH THIS REFRESHING ICED DRINK.
TAKES 15 minutes, plus cooling time SERVES 4
What do I need?
20 lychees (canned)
120 mL syrup from the canned lychees
120 g sugar
60 mL freshly squeezed lemon juice
750 mL chilled water
How do I make it?
1. Make a lychee syrup by adding lychees and syrup to a blender and blitz thoroughly.
2. Strain through muslin into a small saucepan and discard pulp. Add sugar to the saucepan and cook over low heat until the sugar is fully dissolved. Bring the syrup to a boil and then turn off heat. Set aside to cool.
3. To serve, pour some lychee syrup into each glass, add 15 mL lemon juice and top with chilled water. Stir and serve immediately.
ORDER NOW FROM YOUR LOCAL RITCHIES
Edible Gifts
Gifts made with love are the best present of all. Surprise and delight with a homemade treat.
Crispy Grissini PAGE 49
Antipasto Jars
THESE ANTIPASTO JARS ARE QUITE POSSIBLY THE EASIEST “HOMEMADE” CHRISTMAS GIFT EVER! THERE’S NO COOKING REQUIRED, IN FACT ALL YOU NEED IS SOME STERILISED JARS, A CUTE GIFT TAG AND A TRIP TO YOUR LOCAL RITCHIES STORE, AND YOU’VE GOT ANOTHER CHRISTMAS GIFT SORTED.
TAKES 10 minutes MAKES 4 x 500 mL jars
What do I need?
300 g mixed pitted olives
100 g pitted Kalamata olives
200 g semi-sundried tomatoes
200 g feta
100 g feta stuffed olives
100 g green split olives
150 g stuffed pepper dews
150 g caperberries
100 g balsamic onions
Olive oil
How do I make it?
1. Add all antipasto ingredients to a large bowl and mix. Spoon mixture into sterilised jars leaving room for the olive oil. Pour olive oil over antipasto to fill the jars, then seal and attach a gift tag.
Crispy Grissini
MAKE THESE CLASSIC ITALIAN BREAD STICKS AS A TASTY GIFT. GIVE THEM ON THEIR OWN OR COMBINE WITH THE ANTIPASTO JAR (SEE OPPOSITE PAGE) FOR A FAB PRESENT FOR A FOODIE FRIEND.
TAKES 2 hours MAKES approximately 24
You can customise these by brushing with a little olive oil before baking and sprinkling with sesame seeds, poppy seeds, or Parmesan cheese.
If you’d prefer a shorter or thinner Grissini, roll them
out to you desired size, remembering that they will expand a little during baking. Make sure you adjust the baking time if you make them thinner.
Grissini will keep for up to a week in an airtight container.
What do I need?
380 g plain or bread flour
1 tsp dry instant yeast
195 mL warm water
60 mL olive oil
30 g unsalted butter, melted and cooled slightly
1 ¼ tsp table salt
How do I make it?
1. Mix all ingredients on low speed using an electric mixer with the dough hook fitted, until well combined, about 2 minutes. Increase speed to medium and mix for a further 5 minutes, then cover bowl with clingfilm and set aside for 1 hour at room temperature.
2. Preheat oven to 190C. Line 2 baking trays with baking paper.
3. Divide dough into 24 pieces, each weighing approximately 25 grams. Roll each piece into a log about 25-centimetres long and ½-centimetre wide. Lay on baking trays, leaving room between each to allow for expansion when they bake.
4. Bake for 20 – 25 minutes or until lightly golden and crisp. Remove from oven and set aside to cool on a wire rack.
Cheddar & Sage Crackers
THESE CHEESY, BUTTERY CRACKERS ARE DELICIOUS EATEN AS IS OR SERVED ON A CHEESEBOARD. THEY MAKE A GREAT GIFT FOR A CHEESE-LOVING FRIEND.
TAKES 1 hour plus chilling time MAKES approximately 60 crackers
What do I need?
1 ¾ cups plain flour
1 ¼ tsp salt
½ tsp freshly ground black pepper
3 tbsp fresh sage, finely diced
6 tbsp chilled unsalted butter, cubed
150 g cups sharp cheddar, finely grated
1/3 cup milk, plus 2 tbsp milk
¼ cup sea salt
5 g dried sage leaves
How do I make it?
1. Pulse flour, salt, pepper, and sage in a food processor. Add butter cubes and pulse until the mixture resembles fine sand.
2. Add cheddar and pulse to combine, then drizzle in 1/3 cup milk and blend until the mixture just comes together.
3. Turn dough out onto a lightly floured surface and divide in half. Roll each half into a log about 15-centimetres long and 5-centimetres wide. Wrap logs in clingfilm and refrigerate until very firm, at least 2 hours.
4. Preheat oven to 180C. Line a baking tray with baking paper.
5. Remove dough from the fridge and slice into ½-centimetre thick rounds. Place rounds 2-centimetres apart on baking tray. Brush rounds with 2 tbsp milk and sprinkle with sea salt and dried sage leaves
6. Bake until golden brown, about 15 minutes.
7. Transfer to a wire rack to cool completely.
Lime Pickle
ELEVATE CURRIES TO THE NEXT LEVEL WITH THIS DELICIOUS LIME PICKLE. IT HAS THE PERFECT BALANCE OF TART FLAVOURS AND SPICE TO BRING TASTE WITHOUT OVERPOWERING HEAT.
TAKES 40 minutes, plus 2 days infusion time MAKES approximately 1 litre
What do I need?
8 limes, choose limes that feel heavy for their size
1 tbsp salt
2 tbsp vegetable oil
2 tsp mustard seeds
2 tsp black sesame seeds
2 tsp fennel seeds
3 cloves garlic, finely chopped
2-centimetre piece of fresh ginger, peeled & finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp chilli powder
125 mL water
125 g brown sugar
2 tbsp white vinegar
How do I make
it?
1. Wash limes thoroughly, then dry and cut into wedges. Place lime wedges in a large bowl and sprinkle with salt. Cover with clingfilm and set aside in a cool, dry place (not the fridge) for 2 days. During the 2 days, give the limes a stir occasionally.
2. Heat oil in a medium saucepan over medium heat. Add mustard seeds, black sesame seeds, and fennel seeds and cook for 30 seconds, then add garlic, ginger, cumin, coriander, and chilli powder.
Cook, stirring constantly, for 30 seconds. Add lime and salt mixture to the saucepan together with water, brown sugar and vinegar and bring to the boil. Reduce heat to low and simmer, stirring occasionally, until the mixture has thickened, about 20 minutes.
3. Remove from heat and spoon into sterilised jars.
The flavour of this Lime Pickle will develop over time, so make it at least 1 week before you want to gift it.
Unopened Lime Pickle will keep for up to 6 months. Once opened, store in the fridge for up to 2 months.
Fruit Leather
THIS HEALTHIER TAKE ON FRUIT ROLLUPS USES JUST THREE INGREDIENTS AND IS A GREAT GIFT FOR KIDS AND ADULTS ALIKE.
TAKES 6 hours MAKES 8
What do I need?
3 cups fresh fruit of your choice
2 tbsp maple syrup
1 tsp freshly squeezed lemon juice
How
do
I make it?
1. Preheat oven to the lowest temperature setting, ideally between 65C and 80C. Line a rimmed baking tray with baking paper.
2. Puree fruit in a food processor with the maple syrup and lemon juice until very smooth. Pour fruit mixture onto the baking paper and spread evenly so that it is about 3-millimetres thick. Leave a border of 1 ½ centimetres around the edge of the baking paper.
3. Cook in oven for 4 – 6 hours, or until set and no longer sticky to touch. Remove from oven and set aside to cool completely.
4. Cut cooled fruit leather into strips using a pizza cutter or a sharp knife and peel away baking paper. Roll up and wrap in baking paper or greaseproof paper and tie ends with ribbon for gifting.
You can use any fruit you like, or a combination of fruits. We used strawberries, raspberries, mangoes, and apricots for our fruit leather.
Other fruits that work well are blueberries, blackberries, peaches, and kiwi fruit.
Fruits that brown easily when exposed to air such as bananas, apples, and pears will make brown coloured fruit leather.
Fruit leather will keep in an airtight container for up to 2 weeks.
Peppermint Chocolate Meringue Kisses
PACKAGED IN CELLOPHANE BAGS OR A CUTE BOX OR TIN, THESE ADORABLE LITTLE MERINGUES MAKE A FANTASTIC CHRISTMAS GIFT.
TAKES 1 ½ HOURS MAKES 20
What do I need?
70 g egg whites (from about 2 medium eggs)
200 g caster sugar
¼ tsp pink or red gel food colouring
75 g dark chocolate, broken into pieces
4 peppermint candy canes, broken into fine pieces
How do I make it?
1. Preheat oven to 120C. Line two baking trays with baking paper.
2. Add egg whites to the bowl of an electric mixer and whisk on medium speed until stiff peaks form.
3. Once at stiff peaks stage, add sugar one tablespoon at a time, whisking well between each addition. When all sugar is added, continue to whisk for 5 minutes or until the mixture is smooth and glossy. Test mix by rubbing a small amount between your finger and thumb. If you can feel sugar, continue whisking.
4. Fit piping bag with a 1-centimetre nozzle then turn inside out and use a pastry brush to paint stripes of food colouring on the inside of the bag. Turn piping bag back the right way and add meringue mix. Holding the piping bag vertically over the baking tray, pipe kisses onto trays by gently squeezing and pulling up and away to create the tip of the kiss. Bake in the oven for 50 – 60 minutes or until the kisses lift off the baking paper with no resistance. Set aside to cool completely.
5. Melt chocolate in a glass bowl in the microwave in 15 second increments until smooth. Carefully dip the bottom on the meringues into the melted chocolate and then into the crushed candy canes.
Change things up by using different colour gels, by dipping in white chocolate, or by using different types of lollies to decorate. Meringue kisses will keep for 1 week in an airtight container.
Melting Snowmen
What do I need?
2 ½ cups plain flour
½ tsp baking powder
½ tsp salt
175 g butter, softened
¾ cup caster sugar
1 egg
1 tsp vanilla extract
1 cup icing sugar
1 ½ tbsp milk
24 white marshmallows
Black food colouring
Red food colouring
Yellow food colouring
OOPS … LOOKS LIKE THE HEAT OF AUSSIE SUMMER IS TOO MUCH FOR THESE LITTLE SNOWMEN. GET THE KIDS IN THE KITCHEN TO HELP MAKE THESE CUTE COOKIES FOR THEIR FRIENDS OR TEACHERS.
TAKES 2 hours MAKES 24
How do I make it?
1. Sift flour, baking powder and salt into a bowl. Set aside.
2. In the bowl of an electric mixer beat butter and sugar until pale and creamy, then add egg and vanilla and stir to combine. Fold flour mixture into the butter and sugar mixture, stirring to make a dough.
3. Turn dough out onto a lightly floured surface and knead until smooth. Divide dough in half and shape each piece into a ball. Wrap in clingfilm and refrigerate for 30 minutes.
4. Preheat oven to 180C. Line 2 baking trays with baking paper.
5. Roll out one portion of dough to ½ centimetre thickness. Use a round cutter to cut out 12 circles and place them on the baking trays about 2 centimetres apart. Bake for 15 minutes or until lightly golden. Repeat with remaining dough.
6. When biscuits have cooled, sift icing sugar into a bowl and add enough milk to make a thick spreadable icing. Use a knife to spread the icing over the biscuits making a “melted” shape. Divide leftover icing between two bowls. Add black food colouring to one and make an orange colour using the red and yellow colouring in the other bowl.
7. Press marshmallows onto the iced biscuits and use a toothpick dipped in the coloured icing to add arms, buttons, and a face. These biscuits will keep in an airtight container in a cool place for up to one week
Mini Chocolate Ganache Tarts
YOU’LL BE UBER POPULAR WITH FRIENDS AND FAMILY IF YOU MAKE THEM THESE DECADENT DARK CHOCOLATE TARTS THIS CHRISTMAS.
TAKES 30 minutes, plus chilling time MAKES 6
What do I need?
FOR THE PASTRY
150 g plain flour
75 g unsalted butter, cubed and cooled
50 g icing sugar
Pinch of salt
1 egg yolk
FOR THE FILLING
200 mL thickened cream
300 g dark chocolate, finely chopped
100 g roasted hazelnuts
How do I make it?
1. Make pastry by sifting flour into a food processor. Add butter and pulse until the mixture resembles fine breadcrumbs. Add icing sugar, salt and egg yolk and pulse again. If the pastry is too dry to form a dough, add 1 tbsp cold water. Shape dough into a flat disc, cover with clingfilm and refrigerate for 30 minutes.
2. Roll dough out on a lightly floured surface to a thickness of 2 millimetres. Grease six 10-centimetre loose bottomed tart tins with a little butter, then line bases and sides with pastry. Place pastry in the freezer to chill for 20 minutes.
Short on time? Buy a ready-made shortcrust pastry so all you have to do is make the ganache.
3. Preheat oven to 200C. Place a piece of baking paper on top of the pastry in each tin and weigh down with pie weights or rice. Bake for 15 minutes, then remove the pie weights and cook for another 4 – 5 minutes, or until the pastry is golden. Remove from oven and set aside to cool.
4. Meanwhile, pour cream into a small saucepan and bring to the boil. Remove from heat and add chocolate. Set aside for 5 minutes to let the chocolate melt, then gently stir until combined.
5. Spoon ganache into each of the tart cases, sprinkle with hazelnuts, and transfer to the fridge for at least 3 hours, or until set.
Mini Fruit Mince Pies
THESE BITE-SIZED FRUIT MINCE PIES ARE AN EXCELLENT ADDITION TO FESTIVE PARTIES, OR BOX THEM UP AND GIVE AS GIFTS TO FRIENDS AND FAMILY.
TAKES 35 minutes MAKES approximatley 24 pies
What do I need?
350 g plain flour, plus extra for dusting
175 g chilled butter, cut into 1-centimetre cubes
8 tbsp cold water
250 g fruit mince
30 mL milk
How do I make it?
1. Preheat oven to 220C.
2. Grease 2 x 12-hole cupcake trays.
3. Sieve flour into a bowl and add cubed butter. Use your fingers to rub the butter into the flour until it resembles breadcrumbs.
4. Add a tablespoon of cold water and stir into the mixture. Continue adding water, one tablespoon at a time, until the mixture just comes together. Use your hands to work the pastry into a ball.
5. Turn pastry out onto a lightly floured surface and roll out to 2-millimetre thickness. Use a circleshaped cutter to cut out 24 circles from the pastry and place them in the prepared cupcake trays.
6. Add 1 teaspoon of fruit mince to each circle of pastry.
7. Take remaining pastry and work it back into a ball and roll out again. Cut out 24 stars using a starshaped cutter. Place a star on top of the fruit mince and press down slightly so that it sticks.
8. Use a pastry brush to brush a little milk over the top of the stars, then cook in oven for 15-20 minutes or until the pastry is golden brown.
9. Remove from oven and set aside to cool.
You will need a circle-shaped cutter and a star-shaped cutter for this recipe.
If desired, you can dust cooled mince pies with icing sugar before serving. The pastry can be made in a food processor by pulsing the flour and butter until it resembles breadcrumbs, and then adding water gradually.
These Mini Fruit Mince Pies can be frozen for up to 3 months so you can prepare them in advance.
RESPONSIBLY SOURCED RESPONSIBLY SOURCED
GREATSOURCEOF
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PROTEIN
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PROTEIN
Starter's orders
Entrée
Tantalising ideas to get the celebrations underway
Shellabrate the festive season with oysters
Plump and creamy oysters are a wonderful addition to your table. There are many ways to enjoy them –fresh on the half shell with a squeeze of lemon or your favourite condiment; grilled or baked Kilpatrick or Rockefeller style; or crumbed and fried. Here’s a few ideas to help you shellabrate with oysters this festive season.
Oysters Salsa Verde
FRESH AND VIBRANT, THIS SALSA VERDE IS A DELICIOUS SUMMERY ACCOMPANIMENT TO OYSTERS.
TAKES 10 minutes MAKES 12
What do I need?
1 clove garlic, minced
1 ½ tbsp dill, finely chopped
1 ½ tbsp mint, finely chopped
1 ½ tbs capers, finely chopped
1 ½ tbsp chives, finely chopped
1 ½ tbsp freshly squeezed lemon juice
2 tsp olive oil
Salt, to taste
Freshly ground black pepper, to taste
12 oysters
How do I make it?
1. Combine all ingredients except the salt, pepper, and oysters in a small bowl. Taste, then season as desired.
2. Spoon salsa verde over oysters and serve immediately.
Beurre
Noisette
Oysters
FRESH OYSTERS TOPPED WITH BEURRE NOISETTE (BROWN BUTTER) IS AN INCREDIBLY SIMPLE BUT AMAZINGLY TASTY ENTRÉE.
TAKES 10 minutes MAKES 12
What do I need?
12 oysters
75 g unsalted butter
How do I make it?
1. Cut butter into evenly sized small cubes.
Use a light coloured pan to brown the butter. This will allow you to see the colour changes more easily than in a dark pan. You need to watch the butter carefully and use your eyes and nose to judge when to remove it from the heat.
2. Add butter to a frying pan over medium heat. Let butter melt, stirring occasionally. Once melted, the butter will start to bubble and sputter. When the sputtering stops reduce the heat to low. Continue stirring while the butter colours. It will change to a light golden colour, then it will begin to foam and change to a golden brown colour. Continue cooking until the butter reaches a toasted brown colour and smells nutty. Remove pan from the heat and transfer to a bowl to stop it continuing to darken in the hot pan.
3. Spoon butter over oysters and serve immediately.
Ponzu Oysters
A LOVELY BALANCE OF SWEET, SOUR, AND SALTY FLAVOURS
TAKES 10 minutes MAKES 12
What do I need?
2 tbsp soy sauce
2 tbsp mirin
4 tsp freshly squeezed lemon juice
4 tsp freshly squeezed orange juice
12 oysters
Lemon zest, finely grated, to serve
Orange zest, finely grated, to serve
Spring onion, green part, finely diced, to serve
How do I make it?
1. Combine soy, mirin, lemon juice, and orange juice in a small bowl.
2. Combine grated lemon and orange zest in a small bowl.
3. Spoon sauce over the oysters and garnish with zest and a sprinkling of diced spring onions.
Crumbed Oysters with Homemade Tartare Sauce
THESE CRUMBED OYSTERS ARE A REAL TREAT. A CRISP PANKO CRUMB ADDS A NEW TEXTURAL ELEMENT TO OUR FAVOURITE MOLLUSCS.
TAKES 30 minutes MAKES 12
What do I need?
12 oysters
¼ cup plain flour, plus 3 tbsp, divided
1 egg
2 tbsp cold water
1 ½ cups panko breadcrumbs
2 cups vegetable oil for frying
2 tbsp mayonnaise
2 tbsp lemon juice
1 tbsp capers, finely chopped
2 tbsp chives, finely chopped
1 tbsp spring onion, finely chopped
How do I make it?
1. Remove oysters from their shells and pat the shells and the oysters dry with paper towel.
2. Combine ¼ cup flour, egg, and water together in a bowl, stirring to make a smooth batter.
3. Add breadcrumbs to a small bowl and 3 tbsp flour to a separate bowl.
4. Dip each oyster into the flour, then the batter, and finally coat with the breadcrumbs. Place oysters onto a plate lined with baking paper and refrigerate for 15 minutes.
5. Meanwhile, make tartare sauce by adding mayonnaise, lemon juice, capers, chives, and spring onion to a small bowl and mixing well to combine. Set aside.
6. Pour vegetable oil into a deep saucepan over high heat. Add oysters and fry for 2 minutes, or until crisp. Remove oysters from the oil and drain on paper towel.
7. To serve, place oysters back in their shells and top with tartare sauce.
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Lobster Salad
THIS SALAD IS A BREEZE TO PUT TOGETHER WHICH MAKES IT PERFECT FOR SUMMER ENTERTAINING. FEATURING FRESH FLAVOURS AND A VIBRANT DRESSING IT IS A DELIGHT FOR THE TASTEBUDS.
TAKES 20 minutes SERVES 4
What do I need?
FOR THE DRESSING
1 cup mayonnaise
2 tbsp runny honey
1 tbsp pineapple juice
1 tbsp white vinegar
1 tbsp freshly squeezed lemon juice
1 tsp mustard powder
2 tsp fresh tarragon, finely chopped
Pinch of finely chopped flat leaf parsley, plus extra for garnish
Pinch of finely chopped chives
FOR THE SALAD
1 iceberg lettuce, washed and leaves torn
2 Granny Smith apples, thinly sliced (use a mandolin if you have one)
½ red onion, finely sliced
1 cooked lobster, meat removed and finely chopped
½ tsp smoked paprika
How do I make it?
1. Add mayonnaise and honey to a small bowl and whisk to combine. Add pineapple juice, vinegar, lemon juice, and mustard powder and whisk to combine. Toss in tarragon, parsley, and chives and fold through. Set aside.
2. Arrange lettuce in serving bowls. Spoon over some of the dressing, then add slices of apple, red onion, and lobster. Dust with paprika, garnish with parsley, and serve.
The tartness of the apples offsets the sweet flavours in this recipe. Use a mandolin to slice the apples as thinly as possible, or if you don’t have a mandolin use a very sharp knife.
Dressing can be prepared in advance and stored for up to 1 week in the fridge.
Spiced Coconut Mussels
INSPIRED BY THE FLAVOURS OF THAILAND, THESE FRAGRANT MUSSELS ARE COOKED IN A SAUCE OF COCONUT MILK, GARLIC, GINGER, AND CHILLI WHICH CREATES A LOVELY BALANCE TO THE SWEET MEAT OF THE MUSSELS.
TAKES 45 minutes SERVES 4
What do I need?
125 mL water
375 mL fish stock
25 g fresh ginger, thinly sliced
1 small red chilli, thinly sliced
2 cloves garlic, thinly sliced
1 curry leaf
50 g shallots, thinly sliced
½ tbsp fish sauce
½ tsp lemon rind, finely grated
1 tsp lemon juice
125 mL coconut milk
1 kg mussels
½ cup coriander leaves, chopped
How do I make it?
1. Add water and stock to a large saucepan with ginger, chilli, garlic, curry leaf, shallots, fish sauce, lemon juice and rind, and coconut milk and bring to the boil. Reduce heat and simmer, covered, for 20 minutes.
2. Add mussels and simmer, covered for 5 minutes, or until the mussels open.
3. Serve mussels in bowls, with the cooking liquid poured over. Garnish with coriander leaves.
Dial the spiciness up or down by either including or removing the seeds from the chilli
Blue Cheese Mousse with Honey Glazed Walnuts
A SENSATION FOR THE TASTEBUDS, THIS CREAMY BLUE CHEESE MOUSSE IS PAIRED WITH SALAD LEAVES, WALNUTS AND A SWEET HONEY GLAZE.
TAKES 30 minutes SERVES 4
What do I need?
¼ cup honey
1 tbsp brown sugar
1 tbsp butter
80 g walnuts
300 mL thickened cream, divided
2 shallots, finely diced
2 sprigs thyme
170 g blue cheese
Salad leaves, to serve
Parmesan cheese, grated, to serve
How do I make it?
1. Add honey, brown sugar and butter to a small saucepan over medium heat. Bring to a simmer and cook for 1 minute, then add walnuts and toss to coat. Remove from heat and set aside.
2. Add 200 mL cream, shallots, and thyme sprigs to a frying pan over low heat. Simmer until reduced by half. Remove thyme sprigs and transfer cream to a food processor. Add blue cheese and process until smooth. Set aside.
3. Whip remaining 100 mL cream until stiff peaks form. Fold into blue cheese mixture, then transfer mix to a piping bag and refrigerate until needed.
4. To serve, arrange salad leaves on plates. Pipe blue cheese mousse on to plates, top with walnuts and drizzle over honey glaze. Serve with a light grating of parmesan cheese.
The mousse can be made up to 2 days ahead and kept refrigerated until needed.
Italian Beef Carpaccio with Balsamic Caviar
THIS CLASSIC ITALIAN DISH MAKES AN ELEGANT STARTER
What do I need?
400 g beef tenderloin
¼ bunch fresh oregano, chopped
¼ bunch fresh basil, chopped
Grated zest and juice of 2 lemons
2 cloves garlic, chopped
200 mL olive oil
Pinch of salt
Pinch of freshly ground black pepper
100 g rocket
12 green olives
16 cherry bocconcini
100 g cherry tomatoes, halved FOR THE BALSAMIC CAVIAR
2 g agar agar
160 mL balsamic vinegar
210 mL olive oil
A serrated knife or a really sharp chef’s knife are the best choices for cutting the beef. The slices should be paper thin.
If you have trouble slicing the beef thinly enough, you can place slices between two sheets of baking paper or cling film and roll them with a rolling pin.
The Balsamic Caviar will keep in the fridge for up to 1 week.
You can use vegetable oil instead of olive oil for the Balsamic Caviar but the combination of olive oil and balsamic produces a classic flavour profile.
It’s important to make sure the oil does not stay in the freezer for too long or it will start to solidify. The oil must be cold enough that the balsamic vinegar is able to form into caviar before it hits the bottom of the glass but not so cold that it has solid components that impede the vinegar.
TAKES 1 hour, plus chilling time SERVES 4
How do I make it?
1. Place beef tenderloin in freezer for 1 hour to make slicing easier.
2. Make the Balsamic Caviar by filling a tall freezer safe glass with olive oil and placing in the freezer for 30 minutes.
3. Meanwhile, add agar agar and balsamic vinegar to a saucepan over medium heat and stir well. Bring mixture to the boil and stir to make sure the agar agar is fully dissolved. Remove from the heat and set aside to cool for 10 minutes.
4. Remove oil from the freezer. Pour balsamic mixture into a squeezy bottle (like an old sauce bottle) and slowly add droplets of the vinegar mixture into the cold olive oil. Continue until all balsamic is used. Drain Balsamic Caviar through a fine sieve and transfer to a clean container. Set aside.
5. Prepare beef marinade by adding oregano, basil, lemon zest and juice, garlic, olive oil, salt, and pepper to a bowl and mixing well.
6. Remove beef from freezer and slice very thinly. Arrange slices on a chilled plate and top with marinade. Add rocket, olives, bocconcini, and tomatoes and sprinkle with Balsamic Caviar.
Avocado & Salmon Layered Salad
EASY TO PREPARE, THIS CHILLED ENTRÉE REQUIRES NO COOKING, JUST A QUICK ASSEMBLY JOB. THE RESULT IS AN ELEGANT ENTRÉE THAT IS JUST RIGHT FOR A SPECIAL OCCASION MEAL.
TAKES 20 minutes SERVES 4
What do I need?
2 avocados, mashed
1 lime, zested and juiced
¼ cup olive oil
1 tsp Dijon mustard
2 large tomatoes, thinly sliced
1 long red chilli, thinly sliced
100 g edamame
150 g Ocean Blue Smoked Salmon
2 continental cucumbers, finely sliced
1 tbsp black sesame seeds
1 tbsp white sesame seeds
50 g hand milked trout caviar
50 g baby spinach leaves, to serve
How do I make it?
1. Add avocados to a bowl with lime zest. Combine olive oil, mustard, and lime juice in a separate bowl and mix well. Add half the olive oil mixture to the avocado and stir. Reserve remaining olive oil mix.
2. Divide half the avocado mixture between 4 plates, shaping into a round. Top with tomatoes and chilli, then add half the edamame, and half the remaining avocado. Arrange salmon over the avocado, then top salmon with the remaining avocado mixture. Carefully arrange most of the cucumber slices on top, ensuring that they are overlapping to completely cover the stack.
3. Lay a row of caviar down the middle of the cucumber layer, and drizzle stack with reserved olive oil mixture. Sprinkle one side of stack with black and white sesame seeds.
4. Arrange baby spinach leaves, remaining cucumber, and remaining edamame on plates next to the stack and serve immediately.
Use an egg ring or similar to help you shape the
salad stack
Seared Scallops on Mango with Pistachio Pesto
THERE'S NO BETTER WAY TO HIGHLIGHT SCALLOPS THAN WITH THIS FRESH AND LIGHT STARTER. IT'S ONE OF THOSE DISHES THAT LOOKS IMPRESSIVE AND COMPLEX BUT IS IN FACT, INCREDIBLY EASY TO MAKE.
TAKES 20 minutes SERVES 4
What do I need?
2 ripe mangoes
1 small red chilli, seeds removed, roughly chopped
1 bunch asparagus, trimmed 12 scallops
¼ tsp salt
1 tbsp unsalted butter
1 tbsp olive oil
2 small radishes, finely sliced 20 g pistachio nuts, roughly chopped, to serve
FOR THE PISTACHIO PESTO
100 g pistachio nuts
½ clove garlic
1 handful basil leaves
1 handful mint leaves
10 g parmesan, finely grated
40 mL olive oil
Salt, to taste
Freshly ground black pepper, to taste
How do I make it?
1. Peel mangoes and remove the stone. Roughly chop and add to a food processor with chopped chilli. Blend until smooth. Set aside.
Prepare the mango, Pistachio Puree, and asparagus in advance and refrigerate until serving. Then you just need to sear the scallops and plate up.
2. Trim bottoms off asparagus to remove any tougher pieces. Bring a pot of salted water to the boil over high heat. Add asparagus and cook for 1-2 minutes, or until bright green and fork tender. Remove from heat and transfer to a bowl of iced water to stop the cooking process. Set aside.
3. Make the Pistachio Pesto by adding nuts, garlic, basil, mint, parmesan, and olive oil to a food processor. Blitz until well combined, then taste and season with salt and pepper as desired. Set aside.
4. Pat scallops with paper towel and season on both sides with salt. Heat olive oil and butter in a frying pan over high heat. When very hot, add scallops and cook for 2 minutes, then flip and cook for an additional 1 minute.
5. To serve, add spoon pureed mango and chilli onto plates and top with Pistachio Pesto, asparagus, and radish. Sprinkle with pistachios and top with a scallop. Serve immediately.
Sumac Labneh
WITH ITS VIBRANT COLOUR AND SIGNATURE TARTNESS, SUMAC IS A POPULAR INGREDIENT IN MIDDLE EASTERN COOKING. HERE WE HAVE COMBINED IT WITH A CREAMY LABNEH AND FRESH INGREDIENTS TO MAKE THE PERFECT STARTER FOR A DAY OF FEASTING.
TAKES 10 minutes, plus 24 hours setting time for labneh SERVES 6
What do I need?
1 kg Greek yoghurt
1 tsp salt
3 grapefruit, peeled and sliced into thin rounds
Olive oil, to serve
300 g roasted beetroot, peeled and finely diced
1 pomegranate, arils removed 2 tsp ground sumac Fennel leaves, for garnish Pita bread, to serve
How do I make it?
1. Make labneh by lining a sieve with muslin. Add yoghurt and salt to a bowl and mix well. Pour into the muslin, then bring corners of muslin together to form a tight ball. Place the sieve over a bowl to collect liquid and put in the fridge to drain for 24 hours.
2. Dollop labneh onto serving plates. Sprinkle lightly with sumac and drizzle olive oil over labneh. Arrange grapefruit, beetroot, and pomegranate arils on plates and garnish with fennel leaves. Serve with pita bread.
Lobster Stuffed Jumbo Prawns
THERE’S NO BETTER WAY TO KICK OFF A SPECIAL MEAL THAN WITH PREMIUM AUSSIE PRAWNS STUFFED WITH A FILLING OF LOBSTER, HERBS, AND BREADCRUMBS.
TAKES 1 hour MAKES serves 4
What do I need?
2 lemons, divided
350 g unsalted butter, softened
1 ½ tbsp minced garlic
2 tbsp flat leaf parsley, finely chopped
Salt, to taste
Freshly ground black pepper, to taste
1 cup mayonnaise
1 egg, beaten
1 egg yolk
1 tbsp fresh chives, finely diced
1 tsp Dijon mustard
¼ tsp celery salt
¼ tsp paprika
Pinch cayenne pepper
450 g cooked lobster meat, finely chopped
¼ cup fresh breadcrumbs
12 green jumbo prawns, peeled, deveined, tails intact
How do I make it?
1. Zest 1 lemon into the bowl of a stand mixer. Cut the zested lemon in half and squeeze juice into the bowl, then add softened butter, garlic, salt, and pepper and mix until combined. Turn out onto a large sheet of clingfilm and form into a log shape. Twist ends to secure and refrigerate.
When cutting the prawns be careful not to cut all the way through
2. Add mayonnaise, egg, egg yolk, chives, Dijon, celery salt, paprika, and cayenne to a large bowl and mix well. Fold in lobster and breadcrumbs, then cover and refrigerate until the mix is firm.
3. Cut a slit on the inside of each prawn, then flip over and spit open the back side of the prawn to form a pocket for the stuffing.
4. Preheat oven to 200C.
5. Remove lobster mixture from the fridge when it is firm. Stuff the mixture into each prawn. Remove butter log from the fridge and slice into rounds. Melt half the butter in an ovenproof baking dish, then arrange prawns, stuffed sides up, in the dish. Bake for 8 minutes, or until the prawns are cooked through.
6. While prawns are cooking slice reserved lemon into rounds and add them and the remaining butter to a frying pan over medium heat. Sauté until lemons are gently caramelised, then remove from heat.
7. Serve stuffed prawns on a platter with caramelised lemons. Pour butter from the frying pan into a small dish to serve with the prawns.
You can substitute crab meat for the lobster if you prefer. Jumbo prawns are best for this recipe as their large size holds a decent amount of the delicious stuffing.
DEDICATION YOU CAN TASTE
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For nearly 20 years, passionate Lilydale farmers have been perfecting free range farming based on one simple belief: raised better, tastes better Make Christmas extra special with Lilydale Turkey.
Create magical festive moments
Roasted Turkey with Lemon and Herbs
TAKES 3+ hours depending on size of turkey SERVES 10+
A PERFECTLY COOKED TURKEY IS UNDOUBTEDLY THE STAR OF ANY CHRISTMAS CELEBRATION. HERE THE TURKEY IS INFUSED WITH A BUTTERY BLEND OF LEMON AND HERBS RESULTING IN SUPER-SUCCULENT MEAT AND A PERFECTLY CRISP SKIN.
What do I need?
350 g salted butter, softened
¼ cup freshly squeezed lemon juice
2 tbsp finely grated lemon zest
1 tbsp fresh thyme, finely chopped
1 whole turkey
2 tsp salt
2 tsp freshly ground black pepper
2 small lemons, cut in half
2 small brown onions, peeled and quartered
1 head garlic, cut in half
1 bunch fresh thyme
How do I make it?
1. Preheat oven to 180C.
2. Combine butter, lemon juice, lemon zest, and thyme in a bowl. Set aside.
3. Pat turkey all over with paper towel to remove any excess moisture. Sprinkle salt and pepper inside the cavity of the turkey and add lemon halves, onion, garlic, and thyme to the cavity.
4. Use your fingers to loosen the skin on the breast of the turkey. Place half the butter mixture under the skin, massaging gently to distribute it evenly.
5. Place turkey in a baking tray, breast side up. Brush remaining butter mixture all over turkey, cover loosely with foil, and roast for 2 hours. Remove foil and use any juices that are in the pan to baste the skin of the turkey, then continue roasting for a further 1 hour, or until a thermometer inserted into the thickest part of the leg measures 80C.
6. Remove from oven, cover, and allow to rest for at least 30 minutes, before carving.
This recipe is based on a turkey of approximately 7 kilograms in weight. If cooking a larger or smaller turkey, you may need to adjust the ingredient quantities to suit.
Christmas with Maille
Explore every flavour with the Maille touch
Ingredients:
• 2 x fillet steaks, removed from fridge 30 mins before cooking
• 70g butter
• 2 tbsp Maille Dijon Originale Mustard
• 1 garlic clove, lightly crushed
• 250ml double cream
• 6 sprigs of thyme
• Salt and pepper
• 3 tbsp Maille Wholegrain Mustard
• 4 large potatoes, finely sliced
• 200g grated cheese
Maille Steak with Dauphinois Gratin
Prep: 10 mins | Cook: 64 mins | Serves: 2 people
Method:
1. Heat the oven to 170C.
2. Place the cream, 50g of butter, the garlic clove, half the thyme and Maille Wholegrain Mustard in a saucepan on the stove. Season with salt and pepper and heat on low until the mixture reaches a low simmer. Remove from the heat and set aside to infuse and cool, then remove and discard the thyme.
3. In an ovenproof dish, arrange the potato slices in a neat, vertical spiral until they are tightly packed into the dish.
4. Ladle the cooled cream mixture over the potato slices and top with the grated cheese. Bake in the oven for 1 hour or until the potato is cooked through and a golden crust has formed.
5. Set a large frying pan on medium-high heat. Oil and season each side of the steaks and place in the pan. Cook on each side for 3-4 minutes for medium-rare. Add the remaining butter and thyme and the Maille Dijon Mustard to the pan and baste the steaks for a further minute. Remove the steaks from the pan and allow to rest for 10 minutes.
6. Serve the steaks with the dauphinois and sides of your choice.
Wholegrain Mustard & Maple Glazed Ham
THE HAM IS ALWAYS A FOCAL POINT OF CHRISTMAS, AND THIS GOLDEN, GLISTENING GLAZE ELEVATES IT TO DELICIOUS NEW HEIGHTS.
TAKES 2 hours MAKES This will glaze a ham up to 8kg
What do I need?
100 g maple syrup
50 g brown sugar
1 tbsp Worcestershire sauce
4 tbsp wholegrain mustard
1 leg ham (up to 8kg)
How do I make it?
1. Preheat oven to 160C.
2. Using a sharp knife, score the ham fat (not the flesh) at two-centimetre intervals into a honeycomb pattern. Wrap the ham hock with foil (this prevents it from burning).
3. Make glaze by combining maple syrup, brown sugar, and Worcestershire sauce in a small saucepan over low heat. Stir for 2-3 minutes, or until the brown sugar dissolves. Remove from heat and stir in wholegrain mustard.
4. Brush ham with half the glaze and bake for 1 hour and 20 minutes. Increase oven temperature to 180C. Brush ham with remaining glaze and cook for a further 15 minutes or until golden. Cover loosely with foil and set aside to rest for 20 minutes before carving.
Festive without the fuss
Christmas lunch, bringing people together to share a meal, raise a glass and enjoy each other’s company.
That’s why we’re not just Stegglers for quality.
Customise this recipe to add your own flavours –some delicious additions include sundried tomatoes, prosciutto, mushrooms, pine nuts, fresh herbs, and capsicum
Bacon Wrapped Stuffed Chicken
Rolls
FILLED WITH THE CLASSIC COMBINATION OF FETA, GARLIC, AND SPINACH, THESE TENDER CHICKEN BREASTS ARE A GREAT OPTION FOR ENTERTAINING. SERVE THEM WHOLE OR SLICED INTO ROUNDS TO SHOW OFF THEIR TASTY FILLING.
TAKES 1 ½ hours
SERVES 4
What do I need?
1 tbsp olive oil
2 tsp minced garlic
180 g baby spinach
½ tsp thyme leaves
4 large chicken breasts, boneless and skinless
200 g feta, crumbled
1 cup grated cheddar
1 tsp salt
½ tsp freshly ground black pepper
250 g streaky bacon
How do I make
it?
1. Preheat oven to 180C.
2. Lightly spray a baking dish with cooking oil and set aside.
3. Add olive oil to a frying pan over medium heat. Add garlic and cook for 1 minute, or until lightly golden. Add spinach and cook until wilted, then toss in thyme leaves and mix. Transfer to a bowl and set aside to cool for 10 minutes.
4. Meanwhile, prepare chicken breasts by slicing carefully into the side of each breast about 1 centimetre from the top. Slice ¾ of the way through the breast to make a butterflied breast. Repeat for remaining breasts. Set aside.
5. When spinach has cooled, add feta, cheddar, salt, and pepper, and mix well.
6. Add a scoop of the spinach mixture to the centre of the chicken breast and then fold the other half over the top. Take a piece of bacon and place it underneath the thickest part of the chicken. Wrap the bacon around the chicken, adding extra slices to fully enclose the breast in bacon.
7. Place wrapped breasts in prepared baking dish and bake for 55-60 minutes, or until the bacon is golden and the chicken is cooked through. Remove from oven and rest for 5 minutes before serving.
Cranberry, Apple & Walnut Pork Roulade
TAKES 2 hours SERVES 8
What do I need?
2 kg boneless pork roast, butterflied
3 apples, peeled and diced
½ cup chopped walnuts
¾ cup chopped dried cranberries
2/3 cup breadcrumbs
1/3 cup melted butter
Salt
Freshly ground black pepper to taste
How do I make it?
1. Combine apples, walnuts, cranberries, breadcrumbs and butter in a bowl and set aside.
2. Lay pork on work surface and spread the apple mixture over the pork, leaving a 1 ½ centimetre border on all edges. Roll about ¼ of the pork over, then continue to roll encasing the stuffing inside the pork. Use kitchen twine to tie the pork several times to hold it together. Refrigerate until ready to cook.
3. Preheat oven to 180C.
4. Place stuffed pork on a rack set over a roasting pan. Season with salt and pepper and cook for 1 ½ hours or until the internal temperature measures 70C.
5. Remove from oven and allow to rest for 15 minutes before slicing and serving.
WE ALL KNOW WHAT A GREAT PAIR APPLE AND PORK ARE, AND WITH THE ADDITION OF FESTIVE CRANBERRIES AND TASTY WALNUTS, THIS ROULADE IS SURE TO BE A WINNER ON YOUR TABLE THIS CHRISTMAS. YOU CAN PREPARE THE ROULADE IN ADVANCE AND REFRIGERATE OVERNIGHT READY FOR COOKING.
ROSEMARY ROAST LAMB
WITH GRAVY & MINT SAUCE
3 hrs 45 mins Serves : 6
INGREDIENTS
▪ 2 Onions
▪ 2.5kg Lamb Shanks
▪ 1 tbsp Olive Oil
▪ ½ tsp Sea Salt
▪ 1 tbsp Rosemary, Chopped
▪ Gravox Traditional Liquid Gravy 250g
▪ Fountain Thick Mint Sauce 250ml
▪ Mixed vegetables for roasting
METHOD
1. Preheat oven to 170.C fan forced.
2. Cut onions into wedges and add them to the base of an oven-proof casserole or cast-iron dish.
3. Pour in 2 cups (500ml) of water and place leg of lamb ontop of the onions. Brush over olive oil then sprinkle over salt and rosemary.
4. After 2 hours add an extra 1 cup of water to the base of the dish.
5. Peel and chop your chosen veggies, coat in olive oil and bake on a tray until golden and cooked through. 1-1.5 hours beforeserving.
6. After 3-3.5 hours the lamb will be tender and the fat crispy. Remove it from the dish and cover in tinfoil to rest until serving.
7. Heat Gravox Traditional gravy as per instructions before transferring to a gravy boat for serving.
8. Carve hot lamb and serve with Gravox gravy, roasted veggies, peas and Fountain mint sauce for a delicious, festive meal.
it’s a lobster
celebration!
We all know that hidden beneath the spiny, rough shell of a lobster is a treasure of sweet, delicate meat that’s perfect for eating during the long, lazy days of summer.
And while there’s a lot of different ways to enjoy lobster, we think that it’s just perfect served chilled from the shell, with a salad on the side, some crusty bread on the table, and with a tasty sauce to complement the flavour of the lobster.
Here’s five ideas to try this summer...
Bloody Mary Sauce
YOU LOVE THE DRINK, YOU’LL LOVE THE SAUCE! WITH JUST THE RIGHT AMOUNT OF ZING, THIS SAUCE IS A GREAT ACCOMPANIMENT TO CHILLED CRAYFISH.
TAKES 5 MINUTES SERVES 4
What do I need?
350 g tomatoes, roughly chopped
1 long red chilli, seeded, and roughly chopped
1 ½ tsp Worcestershire sauce
2 tsp vodka
2 tbsp lime juice
Salt, to taste
How do I make it?
1. Add tomatoes and chilli to a food processor and blitz until smooth. Add Worcestershire sauce, vodka, and lime juice and stir. Taste and season. Refrigerate until serving.
Citrus Butter Drizzle
THIS CITRUSY SAUCE IS SIMPLE AND ELEGANT. TRY IT DRIZZLED OVER LOBSTER AND SALAD
TAKES 10 MINUTES
SERVES 4
What do I need?
¼ cup freshly squeezed lemon juice
¼ cup freshly squeezed lime juice
200 g unsalted butter, cubed
2 tbsp chives, chopped
Salt
Freshly ground black pepper
How do I make it?
1. Add lemon and lime juice to a small saucepan over medium-low heat and bring to the boil. Reduce heat to a simmer, then whisk in butter, gradually until it is all melted and combined. Remove from heat and stir in chives. Taste, and season.
Thai Sweet Chilli Sauce
AUSTRALIA MEETS THAILAND WHEN YOU COMBINE A DELICIOUS AUSSIE LOBSTER WITH THIS DELIGHTFUL SAUCE
TAKES 5 MINUTES
SERVES 4
What do I need?
75 mL sweet chilli sauce
165 mL freshly squeezed lime juice
75 mL olive oil
1 clove garlic, minced
1 tbsp brown sugar
¼ cup coriander leaves, finely chopped
Salt, to taste
Freshly ground black pepper, to taste
How do I make it?
1. Add chilli sauce, lime juice, olive oil, garlic, and brown sugar to a bowl and whisk to combine. Toss in coriander and stir well. Taste, and season.
Mango Sauce
SUMMER PLUS MANGO PLUS LOBSTER EQUALS A TASTY TIME
TAKES 5 MINUTES
SERVES 4
What do I need?
1 cup fresh mango, roughly chopped
2 tbsp coriander leaves, roughly chopped
2 tbsp red onion, roughly chopped
1 tbsp soy sauce
1 tbsp sriracha
1 small red chilli, seeds removed, finely chopped
2 tbsp coconut milk
1 – 2 tbsp toasted desiccated coconut, to garnish (optional)
How do I make it?
1. Place all ingredients except toasted coconut in a food processor and blitz until smooth. Garnish with toasted coconut if desired.
Super Seafood Sauce
NOT JUST YOUR RUN OF THE MILL SEAFOOD SAUCE, THIS ONE IS SOMETHING EXTRA SPECIAL
TAKES 10 MINUTES
SERVES 4
How do I make it?
1. Add all ingredients except lime juice to a bowl and whisk to combine. Taste, and add lime to taste.
What do I need?
150 g mayonnaise
80 g tomato sauce
2 tbsp capers, drained and finely chopped
2 tbsp gherkin, finely chopped
2 tbsp spring onion (green part only), finely chopped
¼ cup dill leaves, finely chopped
2 tbsp flat leaf parsley leaves, finely chopped
1 tsp Worcestershire sauce
½ tsp Tabasco sauce
1 - 2 tbsp lime juice
To check if the fish is cooked, insert the tip of a sharp knife into one of the scores on the flesh.
If you can easily tease the flesh from the bone, the fish is cooked. You can use smaller sized fish if you prefer. Adjust the cooking time to suit the size and number of fish you are cooking.
Whole Baked Fish with Garlic & Tarragon Butter
TAKES 50 minutes SERVES 4
What do I need?
1 kg potatoes, peeled and sliced into 1cm thick rounds
2 large lemons, sliced into 3mm thick rounds
1 red onion, sliced into thick rounds
Bunch of fresh tarragon
6 cloves garlic
2 tbsp olive oil
Salt
Freshly ground black pepper
1+kg whole fish, scaled and gutted
80 g unsalted butter, softened
How do I make it?
1. Preheat oven to 200C.
2. Place potatoes, lemon slices, onion, half the tarragon, and 4 cloves garlic in the base of a baking dish. Drizzle with olive oil and season with salt and pepper. Cover loosely with foil and roast for 15 minutes, then turn and continue cooking for a further 10 to 15 minutes or until potatoes are tender.
3. Meanwhile, chop remaining tarragon finely and add to a bowl. Mince remaining 2 cloves of garlic and add to bowl along with softened butter.
THE BEAUTY OF THIS RECIPE IS THAT YOU CAN USE ANY TYPE OF FISH THAT YOU LIKE. FROM SALMON TO SNAPPER, THE CLASSIC FLAVOURS OF LEMON, GARLIC, AND TARRAGON WILL MARRY BEAUTIFULLY.
Mix tarragon, garlic, and butter together and set aside.
4. Increase heat to 220C.
5. Score the flesh of the fish 6 times, then place it on top of the potatoes and lemons. Spread butter mixture generously over the fish, pushing it into the scores for maximum flavour.
Season with salt and pepper.
6. Return baking dish to the oven and roast for 20 -25 minutes, or until the fish is cooked through.
Spicy Lemongrass & Lime Prawns
SPICE UP YOUR SUMMER WITH THESE AMAZING PRAWNS. FEATURING LEMONGRASS, LIME, AND CHILLI, THEY ARE JUST DIVINE SERVED WITH A CHILLED GLASS OF WINE AND A FRESH SALAD.
TAKES 45 minutes SERVES 4
What do I need?
1 kg green prawns
1/3 cup olive oil
4 cloves garlic, thinly sliced
20 g piece lemongrass, finely chopped
1 birdseye chilli, finely chopped
1 tbsp finely grated lime rind
Salt
Freshly ground black pepper
2 limes, halved
How do I make it?
1. Add prawns to a large bowl with olive oil, garlic, lemongrass, chilli, and lime rind. Toss to combine, then season with salt and pepper. Cover with clingfilm and refrigerate for 20 minutes to let the flavours develop.
2. Preheat oven to 220C. Line a metal roasting dish with baking paper.
3. Tip contents of bowl into the roasting dish, spreading them out evenly. Add lime halves and roast for 20 minutes, tossing halfway through cooking, or until prawns have turned pink in colour and are cooked through.
4. Serve prawns drizzled with pan juices and the juice from the roasted limes.
ExperiencethebestofsustainablygrownbarramundiwithHumptyDoo Barramundi.Ourfamilyfarm,nestledbetweenDarwinandKakaduNational Park,produceshigh-quality,Australiansaltwaterbarramundiusingeco-friendly techniques.Withadelicateflavourandfirm,moistfillet,it'sperfectforcooking athome.It’salsoagreatsourceofOmega-3fattyacidsandselenium.Make HumptyDooBarramundithechoiceforyourfamily.
WITHGREENPAPAYAAND RICENOODLESALAD CRISPYSKINHUMPTYDOO BARRAMUNDI
Fingerlime,fragrantherbsandcrisp-skinnedbarramundiareamatch madeinheaven—theflavoursarehot,sour,saltyandsweet,witha freshnessthatwillseethisdishonhighrotationonbalmysummerdays.
INGREDIENTS
•4HumptyDooBarramundiFilletportions
•2tbspneutral-flavouredoil, suchasvegetableoil
•375gdriedricenoodles
•120gbabybeans,trimmed
•1greenpapaya,shredded
•2/3cupeachmint,Thaibasilandcoriander
•3redshallots,thinlysliced
•Roastedsaltedpeanuts, coarselychopped,toserve
5SIMPLESTEPS
NUOCCHAM
•2birds-eyechillies,coarselychopped, ortotaste
•2garliccloves
•2tbspgratedpalmsugar
•60ml(1/4cup)fishsauce
•Juiceof2limes
•3fingerlimes,plusextratoserve
1.Tomakethenuoccham,poundthechilli,garlicandsugarinamortarandpestletoa paste.Addlimejuice,fishsauceand60ml(1/4cup)hotwaterandstirtodissolvethe sugar.Checktheflavours—thesauceshouldbeabalanceofhot,sour,salty,andsweet. Squeezeinthefingerlimepearls,stirtocombineandsetaside.
2.Cookthenoodlesinalargesaucepanofboiling waterfor5–6minutesuntiljusttender,adding thebeansinthelastminuteortwoofcooking. Drainandrinseundercoldrunningwater.Drain wellandtransfertoalargebowl.Addthe papaya,herbsandshallot,drizzlewithalittle nuocchamandtosstocombine.
3.Heatalargeheavy-basedfryingpanovermedium heat.Seasonbarramundialloverwithseasaltand freshlygroundpepper.Drizzlewith2tbspoliveoil andrubintotheskinandflesh.
4.Placebarramundi,skin-sidedownintheheated panandcookfor6minutes,turnandcookfor another7minutes.Transfertoaplatetorestfor 2minutes.
5.Dividenoodlesaladamongservingbowlsand topeachwithapieceofcrispy barramundi.Scatterwith peanutsthensqueezeoverthe fingerlimepearls.Servewith extranuocchamtodrizzle.
Seafood Tarts
IF YOU’RE LOOKING FOR AN ALTERNATIVE TO THE TRADITIONAL HAM AND TURKEY FOR CHRISTMAS, THESE INDIVIDUAL TARTS ARE FOR YOU. DIVE INTO LAYERS OF FLAKY PASTRY, AND SUCCULENT FRESH SEAFOOD FOR A MEMORABLE CHRISTMAS MEAL.
TAKES 1 ½ hours MAKES 6 tarts
How do I make it?
1. Prepare the pastry by adding flour, butter, salt, and cayenne pepper to a food processor and pulsing until the mixture looks like fine breadcrumbs. Add egg yolks and water and pulse until the mixture forms a smooth ball. Wrap in clingfilm and refrigerate for 30 minutes.
2. Preheat oven to 190C.
3. Lightly grease six 10-centimetre tart pans and place on a baking tray.
4. Roll pastry out to 5-millimetres thickness on a lightly floured surface. Cut out 6 rounds of pastry and place in prepared tart pans. Add a sheet of baking paper to each pan and weigh down with pastry weights or rice. Bake for 10 minutes, remove baking paper and baking weights, and cook for a further 3 minutes or until the pastry is golden and crisp. Allow to cool in the tart pans, then remove from pans and set aside.
5. Meanwhile, add olive oil to a large frying pan over high heat. Cook salmon for 3-4 minutes per side, then remove from pan and set aside to cool. Add scallops to the pan and cook for 1-2 minutes, then flip and cook for a further minute. Remove from heat and set aside to cool.
6. When salmon has cooled, break it into chunks and add to a large bowl. Roughly chop scallops and add to bowl. Add remaining filling ingredients to bowl and toss gently to combine.
7. To serve, fill tart shells generously with filling mixture, top with fresh dill and drizzle with lemon juice.
What do I need?
FOR THE TART PASTRY
300 g plain flour
150 g unsalted butter, chopped
Pinch salt
Pinch cayenne pepper
2 egg yolks
1-2 tbsp water
FOR THE FILLING
2 tbsp olive oil
240 g salmon fillet
12 scallops
12 cooked prawns, peeled, deveined, and finely chopped
2 avocados, peeled, stone removed, and finely diced
3 tbsp lemon juice
Zest of ½ lemon
1 cucumber, peeled, finely diced
1 small yellow capsicum, finely diced
1 spring onion, finely diced
1 tbsp capers, drained, finely diced
1 tsp mint, finely diced
1 tsp basil, finely diced
1 tsp flat leaf parsley, finely diced
1 tsp dill, finely diced
2 tbsp trout caviar
2 tbsp mayonnaise
1 tbsp tomato sauce
¼ tsp Tabasco sauce
TO SERVE
Fresh dill
Juice of 1 lemon
Milk-Poached Salmon Lasagne
SUMMER IS THE PERFECT SEASON TO ENJOY THIS FRESH TWIST ON CLASSIC LASAGNE. THE SALMON IS POACHED IN MILK RESULTING IN A CREAMY FLAVOUR. COMBINED WITH HERBACEOUS HITS FROM THE DILL AND SPINACH, AND THE OOZY, CHEESY GOODNESS OF A BECHAMEL SAUCE, THIS IS A LASAGNE THAT WILL PROVE TO BE VERY POPULAR. SERVE WITH FRESH SALAD LEAVES AND TOP WITH CAVIAR FOR A SPECIAL OCCASION.
TAKES 1 ¼ hours SERVES 6
What do I need?
2 tbsp olive oil
4 cloves garlic, finely chopped
4 shallots, finely chopped
100 mL dry white wine
300 g baby spinach
4 sprigs dill, chopped
800 mL milk
1 bay leaf
800 g fresh salmon fillets, skinless
80 g unsalted butter
80 g plain flour
1 tbsp Dijon mustard
150 g aged cheddar, grated, divided
80 g parmesan, grated, divided
Pinch of salt
¼ tsp freshly ground black pepper
500 g Rana Traditional Egg
Lasagne Sheets
Salad leaves, to serve
Caviar, to serve (optional)
How do I make it?
1. Heat olive oil in a large, lidded frying pan over medium heat. Add garlic and shallots and cook until softened. Add wine, bring to the boil, and cook for 2 minutes, then remove from heat and add spinach and dill. Cover with lid and set aside.
2. Preheat oven to 180C.
3. Bring milk and bay leaf to the boil in a saucepan over medium heat. Add salmon, reduce heat to low and cook for 10 minutes, or until the salmon is cooked through.
4. Remove salmon and bay leaf from the saucepan. Discard bay leaf and place salmon on a plate. Use a fork to flake the salmon into small pieces. Set aside.
5. In a separate saucepan, melt the butter over medium heat. Add flour and cook, stirring constantly for 1 minute. Add Dijon mustard, then gradually add the poaching milk over high heat, whisking well to ensure the sauce is smooth. Remove from heat, add half the cheddar and half the parmesan, and stir to combine. Fold flaked salmon through the sauce, and season with salt and pepper.
6. Assemble lasagne by spreading a thin layer of the sauce over the base of a rectangular baking dish. Cover the base with lasagne sheets, then spoon over salmon mixture, and some of the spinach mixture. Repeat until all ingredients have been used, finishing with a layer of sauce on the top.
7. Sprinkle the remaining cheddar and parmesan over the top layer of bechamel and cook for 25-30 minutes, or until the top is golden and the lasagne is hot throughout.
Summer Paella
TAKES 1 hour
SERVESS 6
What do I need?
1 cup white wine
3 cups vegetable stock
1 generous pinch Saffron threads
4 tbsp olive oil, divided
300 g firm flesh fish fillets, chopped into 2-centimetre cubes
1 large brown onion, finely chopped
3 cloves garlic, chopped
2 cups Bomba Paella Rice or medium grain rice
1 tsp sweet paprika
1 tsp cayenne pepper
½ tsp chilli flakes
1 red capsicum, chopped
2 large tomatoes, finely chopped
150 g squid, cut into 1-centimetre rings
12 large green prawns
12 mussels
2 tbsp flat leaf parsley, chopped, to serve
Lemon wedges to serve
FEEDING A CROWD IS EASY AND DELICIOUS WHEN YOU SERVE PAELLA. TAKE ADVANTAGE OF THE ABUNDANCE OF FRESH SEAFOOD AVAILABLE AT THIS TIME OF YEAR BY PACKING YOUR PAELLA WITH PRAWNS, MUSSELS, SQUID, AND YOUR CHOICE OF FISH.
How do I make it?
1. Add wine and stock to a large saucepan over medium heat and bring to a gentle simmer. Reduce heat and add saffron. Allow to simmer for 30 seconds then remove from heat and cover to keep warm.
2. Heat a large paella pan or a large deep frying pan over medium-high heat. Add 1 tablespoon olive oil, then add fish and cook until lightly golden on all sides. Transfer to a plate and set aside. Pour remaining olive oil in the frying pan, add onion and sauté, stirring frequently for 2 to 3 minutes or until onions are translucent. Add garlic and cook for a further 1 minute, then add rice and stir to coat.
3. Add wine and stock mixture to the pan, along with paprika, cayenne pepper, chilli flakes, capsicum, and tomatoes. Stir, then bring to a boil and reduce heat to low, and cook covered, without stirring, for 15 minutes.
4. Remove cover and arrange fish, squid, and prawns on top of the rice and cook for a further 10 minutes or until prawns are cooked.
5. While prawns cook, steam mussels by putting them in a large saucepan or frying pan with a couple of centimetres of water and cover with a tight-fitting lid. Discard any mussels that do not open. Arrange mussels on top of the rice and scatter with chopped parsley. Serve paella with lemon wedges.
Firm fleshed white fish are best for this recipe as they hold their shape when cooked.
You can customise paella to suit your tastes by adding other ingredients. Try scallops, chorizo, chicken, peas, and beans.
If you have a larger group to feed you can double or triple the quantities in this recipe.
Living on the veg
Vegan
Delightful options for a vegan Christmas
Cauliflower & Chickpea Soup
AN IDEAL ENTRÉE, THIS SOUP BRINGS ALL THE FLAVOUR HITS WITH ROASTED CAULIFLOWER AND CHICKPEAS LEADING THE WAY.
TAKES 45 minutes SERVES S 4 - 6
What do I need?
1 large cauliflower, cut into florets
400 g can chickpeas, rinsed and drained
4 cloves garlic, peeled
1 tsp ground cumin
Pinch salt
¼ tsp paprika
4 tbsp olive oil, divided
2 large potatoes, peeled and diced
Pinch freshly ground black pepper
4 cups vegetable stock
1 cup water
½ cup coconut milk
Fresh chives, chopped, to serve
How do I make it?
1. Preheat oven to 200C.
2. Combine cauliflower, chickpeas, garlic, cumin, salt, paprika, and 3 tablespoons olive oil in a large bowl and toss to combine. Tip onto a large baking tray and bake for 30 minutes. Remove from oven and set aside.
3. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add potatoes and pepper and cook, stirring frequently for 2 minutes. Pour in stock and water and bring to the boil. Reduce heat to a simmer and cook until the potatoes are tender.
Soup can be stored in an airtight container for up to 3 days or frozen for 3 months
4. Remove saucepan from heat and add in cauliflower and chickpea mix, reserving some for garnish. Using a stick blender puree the soup to a smooth consistency. Return saucepan to low-medium heat and add in coconut milk. Taste and season if desired.
5. Serve topped with reserved cauliflower and chickpeas and a sprinkling of chives.
Marinated Grilled Tofu
What do I need?
450 g firm tofu
4 tbsp soy sauce
3 tbsp rice wine vinegar
1 tbsp maple syrup
1 tsp sesame oil
2 cloves garlic, minced 2-centimetre piece of fresh ginger, grated 2 tbsp olive oil
FIRE UP THE BARBECUE TO MAKE THIS TASTY MARINATED TOFU. IT’S JUST THE THING FOR SUMMER ENTERTAINING SERVED WITH A FRESH SALAD.
TAKES 1 ½ hours SERVES 4
How do I make it?
1. Cut tofu into rectangles. In a small bowl combine soy sauce, rice wine vinegar, maple syrup, sesame oil, garlic, ginger, and olive oil. Place tofu rectangles into a shallow dish and pour marinade over the tofu. Cover with clingfilm and refrigerate for at least 1 hour.
2. Heat barbecue or a grill pan over medium-high heat and place tofu pieces on the grill (retain the marinade for later). Cook tofu until golden on both sides, then set aside in a warm spot.
3. Take leftover marinade and add to a saucepan over high heat. Cook for 2-3 minutes and then pour into a jug.
4. Arrange grilled tofu on a serving plate and serve with sauce on the side.
Herby Baked Mushrooms
TAKES 1 hour MAKES 18
What do I need?
18 medium sized mushrooms
5 tbsp olive oil, divided
2 medium shallots, finely diced
3 cloves garlic, minced
1 sprig rosemary, leaves finely diced
5 sage leaves, finely diced
4 sprigs fresh thyme, leaves picked and chopped
½ cup canned chickpeas, rinsed and drained
1 tbsp nutritional yeast
½ tsp salt
¼ tsp finely ground black pepper
¾ cup breadcrumbs
2 tbsp finely chopped walnuts
2 tsp white miso paste
Zest of 1 lemon
1 tbsp freshly squeezed lemon juice
FLAVOURFUL AND VEGAN-FRIENDLY, THESE MUSHROOMS ARE STUFFED WITH AN HERBY MIXTURE AND BAKED TO PERFECTION. SERVE AS AN ENTRÉE, OR WITH VEGETABLES OR SALAD FOR A TASTY MAIN COURSE.
How do I make it?
1. Preheat oven to 200C.
2. Brush mushrooms with a tea towel to remove any dirt (do not wash them). Remove stalks from mushrooms, dice stalks finely and set aside.
3. Lay mushroom caps on a baking tray and brush with 2 tbsp olive oil. Cook for 7 minutes, then flip mushrooms and cook for a further 7 minutes. Reduce oven temperature to 170C when you remove the mushrooms from the oven.
4. Meanwhile, add 2 tbsp olive oil to a large frying pan over medium heat. Add shallots and cook until translucent. Add garlic, rosemary, sage, thyme, chickpeas, nutritional yeast, salt, pepper, and finely diced mushroom stalks, and cook, stirring constantly until the mushroom stalks are cooked. Remove from heat and set aside. Add breadcrumbs and walnuts and fold through.
5. Remove mushrooms from baking tray and pour juices from the tray into a small bowl. Add miso paste, lemon zest, and lemon juice to the bowl and stir to combine. Pour over the herb mixture and stir to combine. Add 1 – 2 tbsp olive oil to the mixture if needed to ensure that the mix is moist but not soggy.
6. Stuff mixture into the mushrooms and bake for 15 minutes, or until the tops are golden brown.
Customise this recipe to add your own flavours –some delicious additions include sundried tomatoes, mushrooms, pine nuts, fresh herbs, and capsicum
Lentil Roast with Cranberry Glaze
PERFECT FOR YOUR VEGAN CHRISTMAS, THIS ROAST FEATURES FLAVOURS OF LENTIL, MUSHROOMS, NUTS, AND SWEET POTATO, ALL TOPPED WITH A FESTIVE CRANBERRY GLAZE.
TAKES 1 ½ hours
SERVES 4
What do I need?
2 cups sweet potato, peeled and diced
1 tsp coconut oil
3 cups button mushrooms, roughly chopped
Pinch of salt
Pinch of freshly ground black pepper
3 ½ tbsp soy sauce, divided
1 cup walnuts
1 cup pecans
2 tbsp fresh thyme leaves
400 g can brown lentils, rinsed and drained
4 tbsp tomato paste, divided
½ cup breadcrumbs
4 tbsp cranberry sauce
2 tbsp tomato sauce
How do I make it?
1. Preheat oven to 180C. Line a 19-centimetre x 9-centimetre loaf pan with baking paper and set aside.
2. Bring a saucepan of water to the boil over high heat. Add sweet potato and cook until tender. Remove from heat and drain. Set aside.
3. Heat coconut oil in a large frying pan over medium heat. Add mushrooms, season with salt and pepper, and add 1 ½ tablespoons soy sauce. Sauté, stirring frequently, until lightly caramelised. Remove from heat and set aside.
4. Add walnuts and pecans to a food processor and blitz until roughly chopped. Add in sweet potatoes, mushrooms, and thyme and blitz to combine. Add half the lentils and blitz to combine, then fold through remaining lentils with a spoon.
6. Spoon mixture into the prepared loaf tin, pressing it with a spoon to create an even layer. Make sure you pack it in firmly. Set aside.
5. Transfer mix to a large bowl and add tomato paste and stir. Add breadcrumbs, a little at a time, until you have a thick dough-like texture. Taste and season with salt and pepper if desired.
7. Prepare the glaze for the top of the loaf by adding cranberry sauce and tomato sauce to a food processor and blitzing until combined and as smooth as possible. Spread glaze over the top of the loaf and bake uncovered for 45 minutes or until the edges are golden brown. Remove from oven and set aside for 15 minutes before slicing and serving.
Leftover loaf will keep in the fridge for up to 5 days, or frozen for 1 month
Hand Pies with Mushroom Duxelle & Spinach
A BUTTERY, FLAKY CRUST ENVELOPS A FABULOUS SAVOURY FILLING OF MUSHROOMS AND SPINACH. YOU CAN COOK THESE IN THE OVEN, OR EVEN IN THE AIR-FRYER, AND THEY CAN BE PREPARED IN ADVANCE TO SAVE YOU TIME WHEN ENTERTAINING.
TAKES 1 ½ hours, plus chilling time
SERVES 6
What do I need?
FOR THE DOUGH
360 g plain flour
Pinch of salt
180 g cold vegan butter, cubed Ice cold water
FOR THE FILLING
250 g mushrooms
2 tbsp vegan butter, divided
¼ cup finely chopped shallots
1 ½ tbsp fresh thyme, chopped Salt, to taste
Freshly ground black pepper, to taste
¼ cup white wine
300 g baby spinach
30 mL water
FOR THE MILK WASH
1 tbsp plant-based milk
1 tbsp cold water
These can be served hot or cold.
They will keep for 3 days in an airtight container in the fridge or they can be frozen for up to 2 months.
Short on time? Use a storebought ready-to-cook pastry.
How do I make it?
1. Make pastry by placing flour, salt, and butter into the bowl of a stand mixer and blending on low until the mixture resembles coarse sand. Add just enough water to bring the mixture together. Use your hands to shape into a disc and wrap in clingfilm. Refrigerate for 1 hour.
2. Meanwhile prepare the filling by adding mushrooms to a food processor and blending until they are finely chopped. Place mushrooms inside a piece of muslin or an old tea towel and twist to wring out as much liquid as possible from the mushrooms.
3. Heat a frying pan over mediumhigh heat and add half the butter. Add mushrooms, shallot, thyme, salt, and pepper to the frying pan and cook until all liquid released by the mushrooms has evaporated, about 5 minutes. Add remaining butter and when it has melted add the wine. Cook until the wine has evaporated, then taste and season again if desired. Set aside.
4. Heat a non-stick frying pan over medium-high heat and add spinach and water. Cover with a lid and cook until the spinach wilts, then remove from heat and drain to remove any excess liquid.
5. Preheat oven to 200C and line a large baking sheet with baking paper.
6. Remove dough from fridge and let stand for 10 minutes to soften slightly. Roll dough out to 3 millimetres thickness. Cut dough into 15-centimetre circles and fill each with 2 – 3 tablespoons of filling, taking care not to overfill. Use a fork to poke some holes in the top to allow steam to escape during cooking.
7. Whisk milk and water together with a fork to make the wash, then brush outside edge of the dough with wash. Fold the dough over and use a fork or your fingers to crimp the edges together to seal.
8. Brush the tops of the hand pies with more milk wash, arrange on the tray and refrigerate for 20 minutes.
9. Bake for 20-25 minutes or until the pastry is golden and the filling is hot. Remove from oven and allow to rest for 10 minutes before serving.
Zucchini Rollatini with Tofu Ricotta
STUFFED WITH A HOMEMADE TOFU RICOTTA, THESE ROLLATINI ARE SERVED WITH A FLAVOURFUL TOMATO SAUCE
TAKES 1 ¼ hours
SERVES 6
What do I need?
FOR THE TOMATO SAUCE
1 tbsp olive oil
1 clove garlic, minced
400 g can diced tomatoes
1 tsp vegetable stock powder
1 tbsp tomato puree
1 tsp sugar
8 basil leaves, torn
FOR THE TOFU RICOTTA
400 g firm tofu
200 g cashews, soaked and drained
4 cloves garlic
½ tsp grated lemon zest
Juice of 1 lemon
2 tbsp nutritional yeast
1 tsp Italian herb mixture
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp chopped fresh basil leaves
2 tbsp chopped fresh parsley leaves
FOR THE ROLLATINI
3 large zucchini
Salt
Leftover rollatini will keep for up to 5 days in the fridge.
The Tofu Ricotta can be made up to 2 days before use. Store in an airtight container in the fridge.
To save time you can assemble the rollatini 1 day before cooking. Store in an airtight container in the fridge.
How do I make it?
1. Make sauce by heating oil in a frying pan over medium heat. Add garlic and cook for 1 minute. Add diced tomatoes, stock powder, tomato puree, and sugar. Increase heat and bring to the boil, then reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Remove from heat and add in torn basil leaves. Stir well and set aside.
2. Preheat oven to 200C.
3. Trim ends off zucchini and slice thinly lengthwise (use a mandolin if you have one). Line 2 baking trays with paper towel and lay zucchini strips in a single layer on the tray and sprinkle generously with salt. Flip to salt the other side. Cover with paper towel and set aside for 15 minutes to draw the excess moisture from the zucchini.
4. Meanwhile, prepare the Tofu Ricotta by adding tofu, cashews, garlic, lemon zest and juice, nutritional yeast, and Italian herb mixture to a food processor. Blitz to combine then transfer to a bowl and fold in basil and parsley. Set aside.
5. Use paper towel to wipe excess salt from the zucchini strips. Lay 6 strips on a chopping board making sure they overlap. Spoon a generous portion of the Tofu Ricotta over the strips and roll so that the Tofu Ricotta is enclosed in the zucchini. Repeat with remaining zucchini strips and ricotta.
6. Pour the tomato and basil sauce into the base of a casserole dish and add the rollatini. Bake for 25 to 30 minutes, or until the sauce is bubbling and the Tofu Ricotta is hot. Remove from oven and set aside for 5 minutes before serving.
Mediterranean Low-Carb Salad
What do I need?
1 large cauliflower
400 g can chickpeas, rinsed and drained
1 small red onion, finely chopped
250 g cherry tomatoes, halved
1 continental cucumber, chopped
2 spring onions, green part only, chopped
¼ cup mint leaves, chopped
¼ cup flat leaf parsley, chopped
Zest of ½ lemon, finely grated
1 cup feta, crumbled FOR THE DRESSING
150 mL olive oil
75 mL red wine vinegar
Juice of 1 lemon
1 tsp honey
Pinch of salt
Pinch of freshly ground black pepper
TRANSPORT YOUR TASTEBUDS WITH THIS MEDITERRANEANINSPIRED SALAD. MADE WITH LOW CARB CAULIFLOWER RICE, FRESH VEGETABLES, CHICKPEAS AND FETA, IT’S IDEAL FOR THE WARMER WEATHER.
TAKES 20 minutes
SERVES 8
How do I make it?
When making the cauliflower rice you need to ensure that the cauliflower is completely dry.
Process the cauliflower in the food processor in batches; this will ensure that it doesn’t become mushy from being over processed.
You can make this salad ahead of time, but only add half the dressing, and cover and refrigerate. When ready to serve add remaining dressing and toss through the salad.
1. Make the cauliflower rice first. Ensure the cauliflower is completely dry before you begin. Chop the cauliflower into large pieces, including the stems. Discard the leaves. Add chopped cauliflower to a food processor and pulse until it has the texture of rice.
2. Place cauliflower rice into a large mixing bowl with chickpeas, onion, tomatoes, cucumber, spring onions, mint, parsley, lemon zest, and feta.
3. Add dressing ingredients to a bowl and whisk to combine.
4. Pour dressing over salad and toss to combine. Serve immediately.
Green Lentil Salad with Lemon Vinaigrette
FRESH AND LIGHT WITH A ZESTY LEMON VINAIGRETTE, THIS LENTIL SALAD WILL BECOME A SUMMER FAVOURITE TAKES 40 minutes SERVES 6
What do I need?
1 cup green lentils
1 litre water
1 bay leaf
1 cucumber, finely diced
½ red onion, finely diced
1 red chilli, seeds removed, finely diced
½ bunch flat leaf parsley, finely chopped
FOR THE LEMON VINAIGRETTE
2 ½ tbsp olive oil
1 ½ tbsp lemon juice
Zest of ½ a lemon
½ tsp Dijon mustard
¼ tsp honey
1 garlic clove, minced
Salt, to taste
Freshly ground black pepper, to taste
How do I make it?
1. Rinse lentils under cold running water.
2. Add 1 litre water, lentils, and bay leaf to a medium saucepan over high heat. When the water comes to the boil, reduce heat to low, cover with a lid and let simmer for 15 – 20 minutes or until the lentils are soft.
3. Drain lentils, discard bay leaf, and set lentils aside to cool.
4. Meanwhile make the dressing by adding all ingredients to a bowl and whisking well.
5. When lentils have cooled add them to a bowl with cucumber, onion, chilli, and parsley and toss to combine. Pour over vinaigrette and serve.
Watermelon Salad with Halloumi &Mint
THIS SIMPLE COMBINATION OF WATERMELON, HALLOUMI AND MINT IS JUST SO VERY DELICIOUS THAT YOU’LL KEEP IT ON ROTATION ALL SUMMER LONG.
TAKES 15 minutes SERVES 6
What do I need?
250 g halloumi, thinly sliced
1 ½ tbsp olive oil, divided
1 kg watermelon flesh, cut into triangles
Bunch of mint, roughly chopped
1 ½ tbsp balsamic vinegar
Salt
Freshly ground black pepper
How do I make it?
1. Heat barbecue or grill pan over high heat.
2. Lay halloumi on a baking tray and lightly oil with ½ tablespoon olive oil, then grill for 2 minutes per side or until golden.
3. Add watermelon to a bowl with mint, balsamic, and 1 tablespoon olive oil. Season with salt and pepper, then gently toss to combine.
4. Arrange watermelon on a serving plate with halloumi and serve.
Cucumber, Radish, & Green Pea Salad
ENJOY THE SEASONAL GOODNESS OF FRESH RADISH, CUCUMBER, AND PEAS IN THIS TASTY SALAD
TAKES 15 minutes SERVES 6
What do I need?
6 large iceberg lettuce leaves, torn
A large handful of rocket leaves, torn
4 radishes, finely sliced
1 continental cucumber, thinly sliced
250 g freshly shelled peas
Half a bunch of fresh dill, leaves picked
FOR THE DRESSING
1/3 cup sour cream
4 tbsp water
2 tbsp fresh dill, chopped
1 tbsp olive oil
1 tbsp lemon juice
½ tsp salt
¼ tsp freshly ground black pepper
How do I make it?
1. Combine lettuce, rocket, radishes, cucumber, peas, and dill leaves in a large bowl.
2. Mix sour cream, water, 2 tablespoons dill, olive oil, lemon juice, salt, and pepper in a small bowl and whisk.
3. Pour dressing over salad and toss to coat. Serve immediately.
If fresh peas are not available, you can replace with cooked and chilled frozen peas, or drained canned peas.
THIS SIMPLE SALAD IS BURSTING WITH GOODNESS
Quinoa Ribbon Salad
TAKES 10 minutes SERVES 4
What do I need?
2 cups cooked quinoa
1 cucumber, shaved into ribbons
1 carrot, shaved into ribbons
2 cups baby spinach leaves
1 cup sugar snap or snow peas
60 g pomegranate arils
1/3 cup olive oil
1 tbsp red wine vinegar
Juice of 1 lemon
Juice of 1 lime
Salt, to taste
Freshly ground black pepper, to taste
Lime wedges, to garnish
How do I make it?
1. Add quinoa to a large bowl with vegetables and pomegranate arils.
2. Add olive oil, red wine vinegar, lemon juice, and lime juice to a small bowl and whisk to combine. Taste, and season.
3. Pour dressing over salad and serve immediately.
Dressing can be prepared up to 4 days in advance and stored in an airtight container in the fridge. Shake well before using.
Barbecued Vegetable Rolls
THESE LITTLE VEGGIE ROLLS WILL BRING VIBRANT COLOURS AND FRESH FLAVOURS TO YOUR TABLE
TAKES 30 minutes
MAKES 12 ROLLS
What do I need?
1 red capsicum
1 yellow capsicum
1 large carrot
1 bunch asparagus
1 large zucchini
Salt, to taste
Freshly ground black pepper, to taste
¼ cup olive oil
How do I make it?
1. Soak 12 toothpicks in water for 15 minutes.
2. Preheat barbecue grill to medium heat.
Be sure you soak wooden toothpicks before barbecuing otherwise they will burn.
Make a quick and easy dressing to go with these rolls by combining 1 cup Greek yoghurt, the juice of half a lemon, 1 clove of minced garlic, and a tablespoon of freshly chopped mint leaves. Mix well and add a little water if you want to have a runnier consistency
3. Cut capsicums into strips approximately 6-centimetres long and 1-centimetre wide. Peel carrots and cut into pieces the same length as the capsicum. Cut asparagus to the same length.
4. Use a mandolin to slice zucchini into thin ribbons.
5. Lay a zucchini strip on a clean work surface. Season with salt and pepper on both sides. Arrange some capsicum, carrots, and asparagus at one end of the zucchini strip and roll up. Secure with a toothpick. Repeat until all zucchini and vegetables have been used.
6. Brush prepared rolls with a little olive oil, reserving some oil for the barbecue.
7. Brush barbecue grill with oil, then place rolls on the barbecue and cook for 10 minutes, turning regularly. When vegetables are softened and the zucchini is charred, remove from barbecue and serve.
Grilled Potato Salad with Spring Mustard Dressing
GRILLING THE POTATOES BRINGS A NEW DIMENSION OF TEXTURE AND FLAVOUR TO THIS SALAD. YOU CAN SERVE THE POTATOES WARM STRAIGHT FROM THE BARBECUE OR ALLOW THEM TO COOL BEFORE EATING. EITHER WAY, THEY TASTE FANTASTIC.
TAKES 30 minutes SERVES 6
What do I need?
1 ½ kg assorted potatoes, washed, roughly chopped
¼ cup plus 2 tbsp olive oil, divided
Salt
½ cup Greek yoghurt
2 tbsp Dijon mustard
2 tbsp wholegrain mustard
4 tbsp honey
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 clove garlic, minced ¼ cup dill sprigs
Freshly ground black pepper, to taste
How do I make it?
1. Bring potatoes to the boil in a saucepan of salted water over high heat. Cook for 10 minutes, or until tender then drain.
2. Preheat barbecue grill or a grill pan over high heat. Drizzle potatoes with 2 tablespoons olive oil and sprinkle with salt. Cook, until lightly charred on all sides.
3. Meanwhile prepare the dressing by combining ¼ cup olive oil, Greek yoghurt, both mustards, honey, lemon juice, apple cider vinegar, and garlic in a bowl and whisking well.
4. Serve potatoes drizzled with dressing and garnished with dill sprigs.
Crispy Potato Stacks
WHY JUST SERVE POTATOES WHEN YOU CAN SERVE THESE BUTTERY, CHEESY, STACKS OF GOODNESS?
TAKES 1 hour 10 minutes SERVES 6
What do I need?
6 medium potatoes
2 tbsp chopped fresh oregano
2 tbsp chopped fresh thyme
2 cloves garlic, minced
½ cup salted butter, melted
½ cup parmesan cheese, grated
½ cup aged cheddar, grated
Salt
Freshly ground black pepper
A mandolin is ideal for achieving the thin slices needed for this recipe. If you don’t have one make sure you use a very sharp knife. For best results slice the potatoes as thinly as possible, ideally paperthin slices.
If the stacks are stuck to the muffin pan, run a butter knife around the edge of each stack to release them. How do I make it?
1. Preheat oven to 200C.
2. Lightly grease a 12-hole muffin pan.
3. Cut potatoes into 2-millimetre-thick slices.
4. Combine butter, oregano, thyme, garlic, parmesan, and cheddar in a large bowl and season with salt and pepper. Add potato slices and toss to coat.
5. Arrange potato slices in the muffin pan, stacking slices to the top.
6. Cover muffin pan with foil and place on a lined baking tray. Cook for 30 minutes, then remove foil and cook for a further 20 minutes or until the potatoes are tender and golden.
Cheesy Baked Artichokes
TAKES 30 minutes SERVES 2
What do I need?
1 artichoke
Juice of 1 lemon
¼ cup olive oil
1 clove garlic, minced
Leaves from 2 stems fresh thyme
60 g gorgonzola cheese
Pinch of salt
Pinch of freshly ground black pepper
BAKED WITH GARLIC, THYME AND GORGONZOLA CHEESE, THESE ARTICHOKES ARE A DIVINE ACCOMPANIMENT TO ANY SPECIAL OCCASION MEAL.
How do I make it?
1. Preheat oven to 200C.
2. Fill a large bowl with water and add lemon juice.
3. Remove most of the artichoke stem, leaving a small piece and then dip the artichoke in the lemon water.
4. Slice the artichoke in half lengthways and dip again in lemon water.
5. Use a spoon to remove the hairy “choke” from the middle of the artichoke.
6. Add olive oil to a baking dish and place artichoke halves in the dish cut side up.
7. Combine garlic, thyme, gorgonzola, salt, and pepper in a small bowl. Stuff the mixture into the centre of the artichoke halves filling the space where the choke was.
8. Bake for 25 – 30 minutes or until the cheese is golden and melted, and the artichokes are tender
Artichokes turn brown when cut so dunking them in lemon water helps to prevent this discolouration.
This recipe is based on a serving size of half an artichoke per person. You can adjust quantities to suit the number of guests you are serving.
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Desserts
Leave room for something sweet, ‘tis the season after all!
Glazed Mango Cheesecake PAGE
Perfectly creamy chocolate mousse!
Ingredients
• 200g good quality dark chocolate, chopped
• 200ml milk
• ¼ cup soft brown sugar, to taste
• 500g Farmers Union Greek Style yogurt
• 2 tsp vanilla extract
• 1 punnet fresh raspberries to serve
• Mint to garnish
Method
Need inspiration for a yummy dessert? Try this delicious chocolate mousse recipe!
STEP 1
Place chocolate, milk and sugar in a microwave safe bowl and cook on Medium (50%) for 4 minutes, or until chocolate has melted. Remove and stir well until smooth. Allow to cool for 10 minutes.
STEP 2
Whisk yogurt in a large bowl for 5 minutes until slightly thickened. Stir the cooled chocolate mixture into yogurt until well combined. Add vanilla and adjust sweetness if desired. Divide mixture between 4-6 glasses or ramekins and refrigerate for 2 hours.
STEP 3
Remove mousses from fridge, garnish with fresh raspberries and mint and serve.
You will need a 2-litre capacity serving dish for this recipe.
For best results refrigerate overnight to allow the flavours to develop and the biscuits to soften.
Matcha Limoncello Tiramisu
A TWIST ON THE ITALIAN CLASSIC, THIS TIRAMISU HAS LIGHTER FLAVOURS THAN THE ORIGINAL MAKING IT AN IDEAL SUMMER DESSERT.
TAKES 30 minutes SERVES 8
What do I need?
3 eggs, separated
50 g caster sugar
Zest of 1 lemon, finely grated
1 tsp vanilla extract
500 g mascarpone
250 g sponge finger biscuits
120 mL limoncello (or other lemon liqueur)
225 mL cooled matcha tea
Matcha tea, for dusting Pomegranate arils, cherries, or raspberries, for garnish
How do I make it?
1. Whisk egg yolk in a large bowl with caster sugar, lemon zest and vanilla. Add mascarpone and mix until smooth.
2. In a separate bowl, whisk egg whites to stiff peaks then fold them through the mascarpone mixture, half at a time.
3. Combine limoncello and cooled matcha tea in a shallow bowl. Quickly dip sponge finger biscuits one at a time into the limoncello mixture so that they still retain their shape. Arrange a single layer of dipped biscuits in a serving dish and spoon over half the mascarpone mixture. Repeat with the remaining ingredients so that you have two layers of biscuits and mascarpone. Smooth the top of the mascarpone with a knife. Cover and refrigerate overnight.
4. To serve, dust with matcha and garnish with pomegranate arils, cherries, or raspberries.
Eggnog Mousse
ADD A LITTLE EXTRA FESTIVE CHEER TO YOUR HOLIDAY SEASON WITH THIS DREAMY DESSERT
TAKES 1 ½ hours, plus chilling time SERVES 6
What do I need?
6 g gelatine
2 tbsp cold water
1 cup full cream milk
1 cup eggnog (see recipe on page 41)
¼ tsp ground nutmeg
Pinch of ground cinnamon
6 egg yolks
2 tsp vanilla extract
½ cup + 2 tbsp caster sugar
1 tbsp + 1 tsp cornflour
2 cups cream
How
do I make it?
1. Sprinkle gelatine over water and set aside.
2. Add milk and eggnog to a bowl and stir to combine. Pour 1 ½ cups of the mixture into a saucepan and add nutmeg, cinnamon, and vanilla. Cook over medium heat, stirring frequently, until the mixture boils.
3. Meanwhile add caster sugar, egg yolks, and cornflour to the remaining ½ cup of milk/eggnog mixture and stir to form a thick paste. Whisking vigorously, slowly pour the hot milk over the paste, then return the combined mixture to the saucepan and cook, whisking constantly, over medium-high heat until it thickens and comes to the boil.
4. Remove from heat and stir in gelatine. Pour into a bowl, cover with clingfilm and refrigerate. When mixture has cooled, whip cream to stiff peaks. Fold whipped cream into cooled egg mixture. Pipe or spoon into ramekins, mason jars, or serving dishes and refrigerate for at least 2 hours.
Chill the bowl and whisk that you are going to use to whip the cream in the fridge for an hour or two before whipping. This will help to make the mousse fluffier.
Eggnog Mousse will keep in the fridge for 2-3 days so you can make it in advance
Raspberry Mousse Cups
TAKES 45 minutes MAKES 14 cups
DON’T FORGET SOMETHING SWEET WHEN YOU’RE HOSTING A PARTY. THESE BITE-SIZED, HANDMADE CHOCOLATE CUPS ARE THE PERFECT WAY TO SERVE A LIGHT AND FLUFFY RASPBERRY MOUSSE
What do I need?
FOR THE CHOCOLATE CUPS
14 small paper cups, muffin tins, or similar
470 g white chocolate, roughly chopped
1 ½ tsp vegetable oil Pink gel food colouring
FOR THE MOUSSE
2 ¼ tsp gelatine
¼ cup cold water
350 g fresh raspberries, plus additional to serve 2/3 cup sugar
¼ cup warm water
1 ½ cups thickened cream, chilled
How do I make it?
1. Lay out cups on a lined baking tray ready for the chocolate.
2. Place bottle or tube of food colouring in a zip lock bag and seal. Submerge the bag in a bowl of warm water while you melt the chocolate. This will bring the food colouring to a similar temperature as the melted chocolate and help prevent the chocolate seizing.
3. Place chocolate into a microwavesafe glass bowl. Microwave in 30 second intervals, stirring in between with a metal spoon until melted.
4. Combine vegetable oil and food colouring in a small bowl and mix well. Add enough food colouring to achieve you desired colour. Pour into the melted chocolate and mix with a metal spoon to combine.
5. Working one at a time, fill each cup about halfway with chocolate and rotate to coat the sides and base with chocolate. Pour excess chocolate back into the bowl and place cup upside down on baking paper while
you repeat for the remaining cups. When all cups have been filled, place in the fridge to set the chocolate.
6. Make mousse by adding gelatine to ¼ cup cold water and stirring. Set aside.
7. Add raspberries, sugar, and warm water to a saucepan over medium heat. Cook until raspberries soften and start to break down, then puree with a blender. Pass puree through a fine sieve to remove seeds, then return to the saucepan and add in gelatine mixture. Bring to the boil, then boil, stirring constantly for 1 minute. Remove from heat and set aside to cool to room temperature.
8. Meanwhile, add cream to the bowl of an electric mixer and whip to stiff peaks. When berry mixture has cooled fold it into the cream mixture.
9. Spoon or pipe into prepared chocolate cups and chill for 4 – 24 hours before serving.
10. Top with fresh raspberries to serve.
Chocolate cups can be prepared up to 2 days in advance and kept refrigerated until ready to be filled.
Use a gel food colouring rather than liquid food colouring to tint the chocolate.
Liquid food colouring is water based and will cause the chocolate to seize. Gel colours are also more concentrated, so you need less to achieve a vibrant colour. Make sure the cream is really cold before whipping, this will help to make your mousse light and airy. You can also chill the bowl and beaters.
The raspberry mousse can be made the day before serving and kept refrigerated.
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How do I make it?
1. Preheat oven to 200C.
2. Blitz almonds in a food processor until finely ground, then add to a bowl with icing sugar and stir to combine. Whisk egg whites with an electric mixer until soft peaks form, then add caster sugar and whisk until stiff peak stage. Fold egg whites through almond and icing sugar mixture. Spread mixture onto a 30-centimetre x 40-centimetre lined oven tray and bake for 10 – 15 minutes or until golden. Remove from oven and set aside to cool.
3. Cut watermelon into thin slices and place in a shallow bowl. Sprinkle with 20 mL of rosewater and 2 tbsp sugar. Refrigerate for 30 minutes, then remove watermelon and pat dry with paper towel.
4. Meanwhile, make cream by whisking cream and sugar together until soft peaks form. Slowly add rosewater, whisking to stiff peak stage.
5. Add strawberries, 2 tbsp sugar, 40 mL rosewater, to a bowl and set aside for 10 minutes.
Strawberry & Watermelon Patisserie
DELICATELY DELIGHTFUL, THIS CAKE IS MADE FOR SHARING
TAKES 1 ½ hours SERVES 8
What do I need?
FOR THE CAKE
150 g almonds, roughly chopped
150 g icing sugar
5 egg whites
135 g caster sugar FOR THE WATERMELON
250 g seedless watermelon
20 mL rosewater
2 tbsp caster sugar FOR THE ROSE CREAM
300 mL cream
30 g caster sugar
2 tbsp rosewater
FOR THE FILLING AND TOP
500 g strawberries, roughly chopped
2 tbsp caster sugar
40 mL rosewater
1 tbsp pistachios, chopped
1 tbsp dried rose petals
6. When cooled, cut cake in half lengthways. Spread one-third of the cream over one of the sponge pieces. Top with three-quarters of the strawberries, reserving the remainder for the top of the cake. Add another layer of cream and lay the second piece of sponge on top. Spread remaining cream over the top and refrigerate for 1 ½ hours.
7. Add watermelon to the reserved strawberries and arrange on top of the cake. When ready to serve, scatter with pistachios and rose petals.
Blueberry Mousse Petite Pavlovas
TAKES 10 minutes, plus chilling time SERVES 8
What do I need?
For the Mousse
7 g gelatine
1/3 cup blackcurrant juice
2 cups Greek yoghurt
1 cup blueberries
3 tbsp maple syrup
To serve
8 The Country Chef Bakery Co. Petite Pavlovas
250 g blueberries
2 tbsp pistachio kernels, roughly chopped
How do I make it?
1. Add gelatine and blackcurrant juice to a small jug or bowl and set aside for 5 minutes.
2. Add yoghurt, blueberries, and maple syrup to a food processor and blend to combine.
3. Place gelatine and blackcurrant mixture in the microwave and heat for 25 seconds on high. Slowly add this to the yoghurt mix and blend until just combined.
4. Chill mixture in the fridge for 2 to 3 hours.
5. To serve, add a pavlova to the plate and pipe or scoop mousse on top. Garnish with fresh blueberries and sprinkle with chopped pistachios, then serve. A FABULOUSLY FRESH BLUEBERRY MOUSSE IS THE PERFECT TOPPER FOR PAVLOVA. SAVE TIME BY MAKING THE MOUSSE UP TO 3 DAYS IN ADVANCE AND TOPPING THE PAVLOVAS JUST BEFORE SERVING. COMBINED WITH FRESH BLUEBERRIES AND A LITTLE CRUNCH FROM THE PISTACHIOS, THIS IS AN EASY DESSERT THAT HAS IT ALL.
Fruit & Nut Cake
What do I need?
200 g plain flour
200 g hazelnut meal
1 tsp bicarbonate of soda
HOT DESSERTS CAN BE A BIT MUCH FOR OUR WARM WEATHER CHRISTMAS CELEBRATIONS, SO THIS SHOWSTOPPING NUT CAKE MAKES A PERFECT ALTERNATIVE. LAVISHLY DECORATED WITH FRESH FRUIT, IT GIVES TROPICAL HOLIDAY VIBES, AND IS EGG-FREE AND DAIRY-FREE.
TAKES 1 hour SERVES 6
2 tsp baking powder
160 mL sunflower oil
200 mL almond milk
1 tbsp apple cider vinegar
170 g brown sugar FOR DECORATING Icing sugar
Fresh fruit of your choice. We used banana, pomegranate, kiwi fruit, mandarin, dragon fruit, papaya, apple, and rockmelon.
How do I make it?
1. Preheat oven to 180C. Grease a 20-centimetre springform pan.
2. Add plain flour, hazelnut meal, bicarbonate of soda, and baking powder to a large bowl. In a separate bowl combine sunflower oil, almond milk, apple cider vinegar, and brown sugar and stir well to combine. Pour into dry ingredients and mix briefly to combine.
3. Pour batter into prepared pan and bake for 30 minutes or until cooked through (note: the cake will be quite moist).
4. Remove from oven and set aside to cool completely. Dust with icing sugar and then decorate generously with fresh fruit.
Lemon Tart
LOVELY AND LEMONY AS ALL GOOD LEMON TARTS SHOULD BE! THIS TART IS GLUTEN-FREE AND VEGAN AND WITH ITS WONDERFULLY BRIGHT AND TANGY FLAVOUR IS PERFECT FOR ENTERTAINING.
TAKES 2 ½ hours SERVES 10
What do I need?
FOR THE TART SHELL
2 cups almond meal
½ cup tapioca flour
¼ cup rice flour
2 tbsp maple syrup
Pinch table salt
5 to 7 tbsp water
FOR THE LEMON FILLING
360 g silken tofu
1 tbsp lemon zest
1 cup, plus 2 tbsp freshly squeezed lemon juice
2/3 cup maple syrup
3 tbsp cornflour
2 ½ tsp agar agar powder
¼ tsp ground turmeric
Pinch table salt
How do I make it?
The tart shell can be baked the day before to save time. Cover with clingfilm and refrigerate until ready to use.
Leftover tart can be stored in the fridge for up to 4 days.
The turmeric gives the tart its vibrant yellow colour but you can omit it if you would prefer a paler colour lemon filling.
1. Make the tart shell first to allow it time to cool. Preheat oven to 180C. Lightly grease the base of a 30-centimetre loose base fluted tart or quiche tin.
2. Whisk together almond meal, tapioca flour, rice flour, and salt. Add 4 tablespoons of water and mix with a wooden spoon. Combine maple syrup with 1 tablespoon of water and add to mixture, stirring to combine all ingredients. Continue adding water, 1 tablespoon at a time, until the dough is moist and holds together.
It should feel like playdough. Form dough into a ball and place on a large sheet of baking paper. Flatten into a disc, then roll out with a rolling pin to make an even circle large enough to cover the base and sides of the tart tin. Arrange dough in tart tin, using your fingers to press it into the tin, then trim excess dough from the edges. Prick the base of the tart with a fork and bake for 20 to 25 minutes, then remove from oven and set aside to cool.
3. Prepare tart filling by adding tofu, lemon zest and juice, maple syrup, salt and turmeric to a food processor and blending until smooth. Add cornflour and agar agar and blend again. Pour mixture into a saucepan over medium heat. Bring to a gentle simmer, whisking continuously until thickened, about 5 minutes.
4. Pour filling into tart shell and refrigerate until firm, about 2 hours.
5. Garnish with blueberries if desired
Caramelised Pineapple
TAKES 15 minutes SERVES 6
What do I need?
1 pineapple, peeled, cored and cut into spears
½ cup brown sugar
½ cup butter, melted
1 tsp ground cinnamon
How do I make it?
1. Arrange pineapple spears in a large grill pan. Whisk butter, brown sugar and cinnamon together and brush or pour over the pineapple.
2. Cook over medium-high heat for 7 – 10 minutes, or until the pineapple has softened and the butter and sugar have formed a caramel sauce. Turn during cooking to get grill marks on all sides.
3. Serve with ice cream if desired.
THIS COULD QUITE POSSIBLY BE THE EASIEST DESSERT YOU’LL MAKE THIS SUMMER SEASON. WITH JUST FOUR INGREDIENTS AND 15 MINUTES OF TIME, YOU’LL HAVE A THOROUGHLY MOREISH DESSERT ON THE TABLE.
Apple & Pistachio Cake
A SUMMERY SENSATION, THIS LIGHT AND MOIST
CAKE IS MADE FOR SHARING
TAKES 3 ½ hours SERVES 10
What do I need?
FOR THE CAKE
100 g shelled pistachio nuts
30 g rice flour
½ tsp baking powder
150 g ground almonds
6 eggs, separated
220 g caster sugar, divided
50 g apple, grated
50 g unsalted butter melted FOR THE FILLING
3 apples, peeled, roughly chopped FOR THE BUTTERCREAM
4 egg whites, at room temperature
265 g caster sugar, divided Pinch of salt
¼ tsp cream of tartar
450 g unsalted butter, cubed, at room temperature
80 mL water
1 tsp vanilla extract
50 g pistachio kernels, roughly chopped, to decorate Thyme sprigs, to decorate
How do I make it?
1. Preheat oven to 180C. Grease and line a 26-centimetre springform pan.
2. Add pistachios to a food processor with rice flour and blitz until the pistachios are finely ground. Add baking powder and almonds and blitz to combine.
5. Meanwhile prepare filling by peeling, coring and roughly chopping apples. Bring a saucepan of water to the boil over high heat. When boiling, reduce heat to medium-low and add apple. Cook, simmering, for 5-10 minutes or until the apple is tender but still holding its shape. Remove from heat and drain. Set aside to cool.
8. When sugar is at the desired temperature gradually pour it into the egg mixture and beat until the mixture has cooled. With the mixer still running, add room temperature butter into the mix, slowly adding one piece at a time. Add vanilla and beat until the butter is all added and the mixture has a silky consistency.
3. Beat egg yolks with half the caster sugar in the bowl of an electric mixer to soft peaks, then add remaining sugar and beat to firm peaks. Fold egg whites into the nut mixture and add to prepared pan. Cook for 50 minutes, or until cooked through.
4. Remove from oven and set aside to cool.
6. Make buttercream by beating egg whites, salt, and cream of tartar together while slowly adding in 1/3 of the sugar until soft peaks form.
7. Place remaining sugar and water into a saucepan over medium-low heat and cook, stirring, until the sugar melts and becomes clear in colour. Test the temperature of the sugar mixture and heat it until it is between 110C and 115C.
9. To assemble the cake, cut cooled cake into three layers horizontally. Place first layer on a serving plate and top with some buttercream and half the apples. Add second layer of cake and repeat topping with buttercream and apples, then add final layer of cake. Cover sides and top with remaining buttercream and decorate the top with pistachio kernels and sides with thyme sprigs.
INGREDIENTS
Gingerbread
125 g Western Star Chef’s
Choice Unsalted Cultured
Butter, chopped
¹⁄ ³ cup (60 g) brown sugar
¹⁄ ³ cup (80 mL) golden syrup
1 egg
2 ½ cups plain flour
1 tbsp ginger, ground
2 tsp cinnamon, ground
The Best Gingerbread
Prep 15 mins (plus chilling time) Cook 30 mins Serves 20
METHOD
1. Pre heat oven to 180°C / 160°C fan forced. Line baking trays with baking paper.
¼ tsp cloves, ground
1 tsp bicarbonate of soda
Icing
1 egg white
2 cups (approx) pure icing sugar, sifted
Gold & Red dragees, to decorate (decorating sugar balls)
2. Melt butter, brown sugar and golden syrup together in a saucepan, stirring until smooth. Cool slightly.
3. Whisk egg and butter mixture in a large bowl. Sift flour, spices and bicarbonate of soda over the butter mixture and mix until combined into a smooth dough. Flatten into a disc shape, cover with cling wrap and refrigerate for 30 - 40 minutes or until just firm.
4. Roll out the dough on a floured surface to ½ cm thickness. Cut into shapes using chosen cookie cutters and use a lifter to transfer onto lightly buttered trays. Bake for 8 - 10 minutes or until cooked and lightly browned. Cool for 5 minutes on trays before transferring to a wire rack to cool completely.
5. Once gingerbread has cooled, beat egg white until foamy then gradually beat in icing sugar until piping consistency. Spoon into a piping bag. Decorate gingerbread with icing, gold & red dragees.
Recipe Hint
· Experiment with different shaped cookie cutters. Gingerbread people and stars are great, but maybe you have a llama shaped cookie cutter that would be fun to try.
· Mix in a drop of food colouring when making the icing to create fun colours to decorate with.
Crimson Cake
WITH ITS STRIKING RED COLOUR AND SUMPTUOUS TEXTURE, THIS MOIST, RICH CAKE FEATURES THE CLASSIC COMBINATION OF VANILLA AND CHOCOLATE FLAVOURS. PERFECT FOR A SPECIAL OCCASION, THIS CAKE WILL BRING DELIGHT WITH EVERY SLICE.
TAKES 45 minutes SERVES 12
How do I make it?
1. Preheat oven to 180C.
2. Grease and line three 15-centimetre cake tins.
3. Add flour, cocoa powder, caster sugar, bicarb soda, and salt to a bowl.
4. Add lemon juice and milk to a jug and stir.
5. Pour lemon and milk mixture, oil, vinegar, vanilla, and food colouring into the dry ingredients and stir until just combined.
6. Divide batter between the prepared cake tins.
7. Bake for 20 minutes or until a skewer inserted comes out clean.
8. Allow cakes to cool completely before filling.
9. Make filling by whipping cream, icing sugar, and vanilla to medium peaks.
10. Place one of the cakes on a plate, top with some of the whipped cream, add a second cake, top with more cream, then add final cake.
11. Once cake is assembled, apply a thin layer of cream to the outside and top of the cake.
12. Combine food colouring and sugar in a small bowl and then sprinkle red sugar over the top and sides of the cake.
What do I need?
FOR THE CAKE
250 g plain flour
1 tbsp cocoa powder
200 g caster sugar
1 tsp bicarbonate of soda
Pinch of salt
1 tbsp lemon juice
220 mL plant based milk
120 mL vegetable oil
1 tbsp white vinegar
2 tsp vanilla extract
1 tsp red gel food colouring FOR FILLING AND TOP
400 mL Flora Thickened
Plant Cream
3 tbsp icing sugar
1 tsp vanilla extract
2 tbsp caster sugar
1 drop red gel food colouring
Glazed Mango Cheesecake
What do I need? FOR THE BASE
150 g plain sweet biscuits
100 g unsalted butter
2 tbsp caster sugar FOR THE FILLING
700 g mango flesh
4 ½ tsp gelatine powder
125 mL cold water
500 g cream cheese, softened
150 g caster sugar
300 mL cream FOR THE GLAZE
¾ tsp gelatine powder
65 mL cold water
1 tbsp lemon juice FOR GARNISH
Fresh flowers
Fresh mango pieces
White chocolate, shaved
PRETTY AS A PICTURE, THIS CHEESECAKE IS QUINTESSENTIALLY SUMMERY WITH ITS TROPICAL MANGO FLAVOUR AND CREAMY CHILLED FILLING.
TAKES 30 minutes, plus setting time SERVES 12
How do I make it?
1. Grease and line a 22-centimetre springform pan.
2. Add biscuits, butter and caster sugar to a food processor and blitz to form a fine-crumb mixture. Press into the base of the prepared springform pan and refrigerate while you prepare the filling.
3. Add water to a bowl and sprinkle gelatine over. Stir and set aside for 5 minutes. After 5 minutes, microwave on high power for 15 seconds, then stir and repeat. Stir again and set aside to cool for 5 minutes.
4. Blitz mango in a food processor until smooth. Divide pureed mango by removing ¾ cup for the glaze. Add cream cheese to remaining mango along with cream, sugar, and gelatine mixture and blend until smooth.
Pour into springform pan and refrigerate until the filling has set, at least 3 hours.
5. Prepare glaze by adding water to a bowl and sprinkling with gelatine. Set aside for 5 minutes, then microwave on high power for 10 seconds, stir, and microwave for a further 10 seconds. Stir again and set aside for 5 minutes.
6. Add reserved ¾ cup mango puree and lemon juice to a bowl and pour over gelatine mixture. Whisk well to combine. Pour over cheesecake in the springform pan and refrigerate overnight.
7. To serve, release the springform and place cheesecake on a serving plate. Decorate with mango pieces, fresh flowers and scatter white chocolate curls around the base.
Christmas Crepes
THESE CREPES ARE A FAB DESSERT OPTION. YOU CAN MAKE THE BATTER UP TO 24 HOURS AHEAD OF TIME SO YOU CAN QUICKLY COOK THE CREPES WHEN READY TO SERVE, OR EVEN COOK THE CREPES IN ADVANCE AND HEAT BRIEFLY IN A LOW TEMPERATURE OVEN. FILLED WITH FRESH FRUIT AND DRIZZLED WITH CHOCOLATE, THEY ARE FULL OF COLOUR AND FLAVOUR.
TAKES 20 minutes MAKES approximately 10 crepes
What do I need?
FOR THE CREPES
3 eggs
1 tbsp caster sugar
1 tsp vanilla extract Pinch of salt
3 tbsp Squeaky Gate Extra Virgin Olive Oil, The Mild One, plus extra for cooking
1 ½ cups milk
1 cup plain flour TO SERVE Fresh fruit of your choice
50 g dark chocolate, melted Icing sugar, to dust
How do I make it?
1. Add all Crepe ingredients to a blender and blitz until smooth. Set batter aside for 15 minutes, or cover and refrigerate overnight if making in advance.
2. Heat a non-stick frying pan over medium-high heat. Add a little olive oil to the pan and then add about ¾ cup of crepe batter to the pan, swirling to spread.
3. Cook until crepe starts to brown, then flip and cook on the other side for a further 30 seconds, or until gently browned.
4. Repeat with remaining batter.
5. To serve, fill crepes with fresh fruit, fold, drizzle with melted chocolate, and sprinkle with icing sugar.
Mint Choc Frozen Dessert Slice
RECIPE | SERVES 12
BASE INGREDIENTS
1 & 1/4 cup desiccated coconut
1/4 cup cocoa powder
6 medjool dates
1/4 cup ground flax meal
3 tbsp rice malt syrup
FILLING INGREDIENTS
Approx. 4 scoops of Pana Organic Vanilla Bean Frozen Dessert
Approx. 4 scoops of Pana Organic Double Chocolate Frozen Dessert
Approx. 4 scoops of Pana Organic Mint Chocolate Chip Frozen Dessert
GANACHE INGREDIENTS
¼ cup of dark baking chocolate
2 tbsp organic almond milk
METHOD
Using a high-speed blender or food processor, add all the base ingredients and blend until a sticky dough-like consistency forms. Line a loaf tin with baking paper and press down the base mixture evenly. Set aside in the freezer for at least 10 minutes. Once the base is set, add alternating scoops of the frozen desserts onto the base. Slightly flatten and spread with the back of an ice cream scoop or spoon to slightly mix the flavours together (ensuring not to over-mix).
Place in the freezer for at least 2 hours or until set.
Just before the ice creams are set, prepare the ganache by placing the chocolate in a small bowl, either melting in a double boiler or microwave. Add in the almond milk and stir until thick and creamy.
Once set, remove from the freezer and pour the ganache on top, moving quickly to prevent an uneven layer.
Set in the freezer for a further 10 minutes, slice into 12 even squares. Dig in and enjoy immediately.
Salted Caramel & Almond Pavlova Stack
THIS SIMPLE, YET SHOW STOPPING PAVLOVA IS CRISP ON THE OUTSIDE, LIGHT ON THE INSIDE AND FLAVOURED WITH THE IRRESISTIBLE COMBINATION OF SALTED CARAMEL AND ALMOND.
TAKES 2 hours, plus overnight cooling time SERVES 8
What do I need?
FOR THE PAVLOVAS
6 egg whites, at room temperature
1 tsp salt
310 g caster sugar
2 tsp cornflour
2 tsp white vinegar FOR THE SALTED CARAMEL SAUCE
250 g caster sugar
4 tbsp water
140 mL cream
½ tsp salt
50 g butter TO SERVE
250 mL cream
1 tbsp caster sugar
½ tsp vanilla extract
50g flaked almonds
Get ahead by making the pavlovas up to 2 days in advance and storing in a cool, dark place (not the fridge) in an airtight container. Then you just need to assemble on the day.
You can also make the Salted Caramel Sauce in advance; it will keep for up to 1 month in a glass jar or airtight container in the fridge. It will solidify in the fridge but you can reheat it in the microwave or on the stove to return it to that lovely runny stage. Store leftovers (if there are any) in the fridge and consume within 2 days.
How do I make it?
1. Preheat oven to 130C.
2. Line three baking trays with baking paper and lightly grease. Set aside.
3. Add egg whites and salt to the bowl of an electric mixer. Whisk for 1 minute on medium speed, then add half the caster sugar and increase the speed to high. Whisk until the mixture is stiff, then reduce speed to medium and gradually add remaining sugar, one tablespoon at a time, beating well between each addition. Add cornflour and beat, then add vinegar and beat.
4. Divide mixture amongst three baking trays, shaping each into a round about 20-centimetres round.
5. Cook for 15 minutes, then reduce heat to 120C. Cook for 1 ½ hours, then turn oven off and leave pavlovas in the oven to cool overnight with the door closed.
6. Make the Salted Caramel Sauce by adding caster sugar and water to a large heavy-based saucepan set over medium heat. When the sugar has dissolved, increase heat and let boil until it turns a rich golden colour, then stir in cream, butter and salt.
7. Whip cream to go between the layers of the pavlova by adding cream, caster sugar and vanilla to an electric mixer and whipping on high speed until stiff peaks form.
8. To assemble, lay one pavlova on serving plate and top with whipped cream and drizzle over a little salted caramel sauce. Sprinkle with one-third of the almonds, then top with another pavlova and repeat the layering of cream, sauce and almonds. Repeat for the final layer. Serve immediately.
Chocolate Fudge
THIS CHOCOLATEY VEGAN FUDGE USES JUST FIVE INGREDIENTS AND ONLY TAKES FIVE MINUTES TO MAKE
TAKES 5 minutes plus setting time MAKES approximately 40 pieces
What do I need?
1 kg icing sugar
100 g cocoa powder
250 g vegan butter, chopped
140 mL plant based milk
1 tbsp vanilla extract
How do I make it?
1. Line a 27.5cm x 17.5cm x 3cm slice tin with baking paper, leaving some overhang to make removing the fudge easier later.
2. Sift icing sugar and cocoa powder into a large bowl. Add butter and milk to a separate bowl and microwave on high for 4 minutes, until the butter is almost melted.
3. Add vanilla to bowl and mix with an electric hand mixer.
4. Pour liquid ingredients into the icing sugar and cocoa mix and blend with hand mixer to combine
5. Pour fudge into prepared slice tin and refrigerate for 1 hour, or until set.
6. Use the overhanging baking paper to lift fudge from tin. Cut into squares using a sharp knife.
Fudge can be kept in an airtight container in the fridge for 2 weeks or frozen for 3 months.
Customise your fudge by adding chopped nuts, dried fruit, chocolate chips, marshmallows, chilli, sea salt, cinnamon, or anything else you like.
Makes the Moment
It’s not Christmas without Pauls
Panettone French Toast with Chantilly Cream
IS IT DESSERT? IS IT BREAKFAST? IS IT A GREAT WAY TO USE UP LEFTOVER PANETTONE? HONESTLY, IT CAN BE ALL THREE! THIS VERSATILE DISH SEES THE ITALIAN CHRISTMAS FAVOURITE SANDWICHED TOGETHER WITH CHANTILLY CREAM AND TOPPED WITH SUMMER FRUITS.
TAKES 20 minutes SERVES 4
What do I need?
4 slices of panettone, cut 2-centimetres thick
3 eggs
80 mL cream
80 mL milk
2 tbsp caster sugar
½ tsp vanilla extract
40 g unsalted butter FOR THE CHANTILLY CREAM
300 mL cream
1 tsp vanilla extract
1 tbsp caster sugar TO SERVE
Blackcurrants
Cherries
Icing sugar, to dust
How do I make it?
1. Beat eggs, cream, milk, sugar and vanilla together in a wide, shallow bowl. Add panettone and leave to soak in the batter for 5 minutes, ensuring it is fully coated.
2. Heat 20 g butter in a non-stick frying pan over medium heat. Remove half the panettone slices from the batter and add to the pan, cooking for 2 minutes per side, or until it is richly golden. Repeat for the remaining butter and panettone.
3. Meanwhile prepare the Chantilly cream by whipping the cream, vanilla, and caster sugar together with an electric mixer until stiff peaks form.
4. To serve, spoon or pipe cream on top of one slice of panettone and then top with a second slice. Place blackcurrants and cherries in the centre of the top slice and pipe additional cream around the edges.
5. Dust liberally with icing sugar, scatter berries around the base, and serve immediately.
Beigli – Christmas Poppy Seed & Walnut Roll Cakes
BEIGLI IS A TRADITIONAL HUNGARIAN CHRISTMAS TREAT OF A SWEET YEAST BREAD THAT ENCASES A FILLING OF POPPY SEEDS OR GROUND WALNUTS. HERE WE SHARE BOTH VERSIONS SO YOU CAN MAKE ONE OR BOTH.
TAKES 3 hours
MAKES SERVES 8
What do I need?
FOR THE DOUGH
2 tsp sugar, divided
½ cup lukewarm milk
15 g dried yeast
500 g plain flour
200 g unsalted butter
2 eggs
50 g icing sugar
Pinch of salt
1 tsp vanilla extract
1 tsp lemon zest
FOR THE WALNUT FILLING
½ cup milk
100 g icing sugar
200 g walnuts, finely ground
1 handful walnuts, coarsely chopped
2 tbsp raisins
½ tsp lemon zest
½ tsp orange zest
Pinch of ground cinnamon
2 tbsp apricot jam
FOR THE POPPY SEED FILLING
½ cup milk
100 g icing sugar
250 g poppy seeds, ground
2 tbsp raisins (optional)
½ tsp lemon zest
OTHER
1 egg, separated
How do I make it?
1. Dissolve 1 teaspoon sugar in lukewarm milk, then add yeast, stir, and set aside for 5 minutes.
2. Meanwhile, work flour and butter by hand in a large bowl to make a crumbly mixture. Add eggs, icing sugar, salt, vanilla, 1 teaspoon sugar, lemon zest and the milk mixture. Stir to combine, then knead well to bring the dough together.
3. Divide dough into 4 balls, cover and set aside to rest for 30 minutes.
4. Meanwhile, make the fillings. To make the walnut filling add milk and icing sugar to a saucepan over medium high heat. Bring to the boil, then remove pan from the heat and add the ground and chopped walnuts, raisins, lemon and orange zest, cinnamon, and apricot jam. Stir thoroughly and set aside to cool completely.
5. For the poppy seed filling add milk and icing sugar to a saucepan over medium high heat. Bring to the boil, then remove pan from the heat and add ground poppy seeds, raisins, and lemon zest. Stir thoroughly and set aside to cool completely.
6. Line 2 baking trays with baking paper.
7. On a floured surface roll out each piece of dough into a rectangle measuring 30 x 35 centimetres.
8. Spread each rectangle with either walnut or poppy seed filling leaving a 1 ½ centimetre border around each edge. Roll up lengthwise and place rolls on baking tray.
9. Lightly whisk egg yolk and brush over rolls, then place in the fridge for 30 minutes to “dry”. Lightly whisk egg white and brush over top of egg yolk and refrigerate for 30 minutes.
10.Preheat oven to 180C.
11. Remove from the fridge and use a skewer to prick the tops and sides to allow steam to escape. Bake for 25 – 35 minutes or until golden brown
Store in a cool, dry place (not the fridge) for up to 4 days or freeze for longer storage.
Store unsliced for maximum freshness, slicing only when serving.
Classic Christmas Trifle
What do I need?
1 x 85 g packet raspberry jelly
250 mL boiling water
250 mL cold water
500 g jam rolls
½ cup sherry
1 kg vanilla custard
1 x 825 g can peaches, drained and roughly chopped
500 g strawberries, hulled and halved
125 g blueberries
1 ½ cups cream
1 tsp vanilla extract
1 tbsp caster sugar
If you want a zeroalcohol trifle you can substitute the sherry for orange or apple juice.
This recipe is designed for a 3 ½ litre trifle bowl. Adjust quantities to suit different sized bowls. Trifle is best made the day before serving as this allows the flavours to fully meld.
IS IT EVEN CHRISTMAS WITHOUT A TRIFLE? THIS CLASSIC VERSION OF THE FESTIVE FAVOURITE IS EASY TO MAKE AND THOROUGHLY YUMMY!
TAKES 6 ½ hours SERVES 12
How do I make it?
1. Make jelly by adding jelly crystals to a bowl with boiling water. Whisk until crystals have dissolved. Add cold water and stir well. Refrigerate overnight or until set. When set roughly chop.
2. Slice jam rolls into 1-centimetrethick slices. Arrange jam roll around the base and walls of the trifle bowl. Drizzle half the sherry over the jam rolls.
3. Spoon half the custard into the bowl, then add half the peaches, half the jelly, half the strawberries and half the blueberries.
Add a thin layer of custard, then add another layer of jam roll slices and drizzle with remaining sherry. Top with remaining custard, peaches, jelly, strawberries (reserve some for the top), and blueberries (reserve some for the top). Cover with clingfilm and refrigerate for at least 4 hours or until ready to serve.
4. To serve, whisk cream, vanilla extract and sugar to medium peaks. Spoon cream over trifle and decorate with reserved strawberries and blueberries.
S H Y O U
YUMMY
CHRISTMAS
Yummy’s range of fruit and nuts are perfect for sharing with family and friends this festive season.
Nectarine Granita with Blueberries
TAKE ADVANTAGE OF THE BOUNTY OF STONE-FRUIT WITH THIS FABULOUSLY REFRESHING DESSERT THAT'S PERFECT FOR THE WARMER WEATHER. BLUEBERRIES ARE THE IDEAL PARTNER TO THIS SWEET TREAT SO SPRINKLE THEM GENEROUSLY ON TOP.
TAKES 20 minutes plus freezing time MAKES 1 ½ litres
Christmas Croissant Pudding Christmas Croissant Pudding
You will need
5 Croissants
2 cups heavy cream
2 eggs
1/2 cup sugar
1 Tsp vanilla extract
Pinch of salt
1/3 cup fresh raspberries
1/3 cup fresh strawberries
1/4 cup slivered almonds
Whipped cream
Icing sugar to garnish
1. Preheat oven to 180 degrees 2. Break up croissants and place in baking tray
3. Whisk together eggs, cream, sugar, vanilla and salt in a bowl.
4. Pour custard mix over the croissants and let it soak for 15 minutes.
5. Bake for 30 minutes and garnish with berries, almonds and whipped cream
6. Enjoy together!
What do I need?
800 g nectarines
1 cup sugar
1 cup water
60 mL orange juice
185 mL sparkling rosé
Blueberries, to serve
How do I make it?
1. Remove stones from nectarines and coarsely cop.
2. Combine sugar and water in a small saucepan. Bring to the boil and allow to boil for oneminute, then set aside to cool slightly.
3. Place nectarines, orange juice, and 1 ¼ cups sugar syrup in a food processor and blend until smooth.
4. Add sparkling rosé and stir well.
5. Pour mixture into a freezer-safe container and place in the freezer until frozen.
6. Scrape into flakes using a fork and serve garnished with blueberries.
TRY IT WITH OUR LIMITED EDITION RASPBERRY CROISSANT!
INGREDIENTS
Vanilla Custard
750ml thick custard
Generous squeeze of Queen Vanilla
Bean Paste
Jelly
1 x 85g sachet strawberry jelly
Berry Coulis
200g frozen strawberries
1 tbsp lemon juice
1 tbsp sugar
Sponge
4 large eggs, room temperature
¾ cup (165g) caster sugar
½ tsp Queen Concentrated Vanilla Extract
2 tsp plain flour
½ tsp bicarbonate of soda
1 tsp cream of tartar
¾ cup+ (110g) cornflour
Chocolate & Coconut Icing
2 cups (300g) icing sugar, sifted
200g dark chocolate (70% is best)
20g unsalted butter
cup cocoa powder
¾ cup (180ml) milk
3 ¼ cups (300g) desiccated coconut
To assemble
300ml thickened cream
1 tsp Queen Organic Vanilla Bean Paste
Fresh seasonal berries (Raspberries & Strawberries)
Lamington Trifle
Serves: 10-12 | Preparation: 50mins | Cooking: 30mins
METHOD
Jelly
1. Prepare jelly as per pack directions, then pour into the base of a 20cm trifle bowl. Allow to set.
Berry Coulis
1. Place all ingredients in a medium saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, stirring regularly. Use a stick blender to puree, or allow to cool before pureeing in a blender. Chill in fridge until ready to use.
Sponge Cake
1. Preheat oven to 150C fan-forced. Grease and line the base of 2 x 20 cm cake pans. Dust the sides of your greased cake tins, tapping out the excess.
2. In the bowl of a stand mixer, or using a hand mixer, beat eggs, sugar and Vanilla Extract on highest speed for 8 minutes.
3. In a 1 cup measurement combine plain flour, bicarbonate of soda and cream of tartar. Then add cornflour to the measuring cup to make a combined amount measuring one full cup. Sift together 3 times.
4. Sift half the flour mixture over the egg mixture, fold through until just combined. Repeat with remaining flour mixture. Divide mixture between tins and bake for 20 minutes or until cake springs back when touched and is coming away slightly from sides of pan.
Chocolate & Coconut Icing
have some remaining chocolate icing and desiccated coconut, mix together to make little lamington truffle balls. Coat with an extra layer of coconut.
Vanilla Bean Custard
1. In saucepan over medium-low heat, pour in the milk and Vanilla Bean Paste. Bring just to the simmer, then remove from heat.
2. In a large mixing bowl, using a stand or hand mixer, whisk the egg yolks with the sugar and cornflour until pale and thick. Gradually add the warm milk a ½ cup at a time, whisking well before each addition.
3. Pour the mixture back into the pan and cook gently on a low heat for about 20 minutes or until thickened, whisking continuously. Strain through a sieve if you notice any lumps. Place a sheet of cling wrap directly on top of the custard, bring to room temperature, before popping into the fridge. To assemble
1. Place first lamington cake layer into trifle bowl on top of jelly layer. Spoon and spread custard over lamington layer, then lightly spread over berry coulis. Top with second lamington layer. Cover with cling wrap and place in fridge to chill. This trifle can be served straight away, but tastes best when left for 6 hours to overnight.
1. In a microwave safe bowl, melt chocolate and butter in 30 second increments until smooth. Add sifted icing sugar and cocoa powder, then whisk in the milk.
2. Place coconut in a baking tray. Dip cake layers one at a time in to the chocolate icing making sure they are completely coated, allowing any excess to drip off. Cover with coconut then place on wire rack to set. You should
2. Whip cream and Vanilla Bean Paste to firm peaks. Spoon onto trifle and top with fresh berries and lamington truffles to serve.
AD
Blueberry & Nut Tiramisu
Ingredients
4 eggs, yolks and whites separated
Pinch of salt
350g Tatua Mascarpone
100g caster sugar
Zest of 1 lime
1/3 cup mint, chopped (plus extra as garnish)
12 lady fingers
1 cup blueberry jam
1 cup fresh blueberries
1/2 cup Sunbeam Pistachios
1/2 cup Sunbeam Macadamias
Method
1 In a large bowl, beat egg whites with a pinch of salt until stiff. Set aside.
2 Add egg yolks, mascarpone and sugar to your mixer and beat until light and fluffy. Gently fold in egg whites, lime zest and chopped mint.
3 Break lady finger biscuits into small pieces.
4 Toast nuts in a frying pan until golden. Roughly chop and set aside.
5 To assemble: to a clear glass add a layer of lady fingers, drizzle with sweet blueberry sauce, top with blueberries, a layer of Tatua Mascarpone mix, then toasted nuts. Repeat again to fill the glass, then garnish with fresh mint leaves. Repeat with remaining serving glasses then serve or keep in the fridge.
This decadent blueberry tiramisu is perfect for the whole family, as it doesn’t contain caffeine. It’s a show-stopping dessert that’s surprisingly easy to whip up.
PCheesecake avLova
PREP TIME: 30 min
COOKING TIME : 2 hr 10 min SERVES: 8-10
WHAT YOU NEED
• 2 x 128g packets OREO cookies
• 40g butter, melted
• 2 x 250g PHILADELPHIA original block cream cheese, softened
• 1 cup (220g) caster sugar
• 2 tsp finely grated lemon rind
• 1½ tbsp cornflour
• 3 eggs
• 3 egg yolks
• 300ml thickened cream
• 4 egg whites, at room temperature
• ½ tsp cream of tartar
• 1 cup (220g) caster sugar, extra
• 1 tbsp cornflour
• 300ml thickened cream, extra
• 120g CADBURY Baking white chocolate
• 250g raspberries
• 2 x 30g CADBURY FLAKE bars, crumbled
MAKE IT
1. Preheat oven to 170⁰C. Grease a 24cm round springform pan, line base and side with baking paper.
2. Process OREO cookies until fine crumbs. Add butter, process until combined. Press mixture onto base of pan. Refrigerate for 20 Mins.
3. To make cheesecake, beat PHILADELPHIA cream cheese, sugar, rind, cornflour, 3 eggs and yolks with an electric mixer on medium speed until smooth. Add cream; beat until thickened. Pour filling over cookie base. Bake for 1 hour 10 mins.
4. To make pavlova top, beat egg whites and cream of tartar in a clean bowl with electric mixer on medium speed until soft peaks form. Gradually add extra sugar, 1 tablespoon at a time, until sugar is dissolved, and mixture is thick and glossy. Beat in cornflour. Remove cheesecake from oven. Reduce oven to 120⁰C. Spoon meringue over cheesecake, using the back of a spoon, swirling to create peaks.
5. Bake for a further 1 hour or until the pavlova top is dry to the touch. Turn oven off, cool in oven with door ajar.
PROUDLY MADE IN AUSTRALIA
6. To make chocolate cream, combine half the extra cream and CADBURY Baking white chocolate in a bowl; microwave in 20 seconds bursts, until smooth. Let it cool. Beat remaining cream in a medium bowl with an electric mixture until soft peaks form. Gradually fold in chocolate mixture until combined. Place cheesecake on a cake stand. Spread with chocolate cream, top with raspberries and crumbled CADBURY FLAKE bars.
Bakers Collection Festive Fare offers the perfect selection of bakery treats for all your entertaining needs.
festive SEASON
festive SEASON
Recipe Index
EASY ENTERTAINING 9
Bacon Wrapped
Jalapeno Poppers 18
Barramundi Fritters with Saffron Aioli 21
Christmas Char-cutie Board 17
Prawn Wonton Chips 29
Salmon, Dill & Horseradish Pâté Bites 23
Seven Layer Mexican Dip Cups 25
Spicy Corn Croquettes 19
COCKTAIL HOUR 33
Baileys Chocolate Raspberry Martini 37
Christmas Mimosas 39
Eggnog 41
Lychee Lemonade 43
Peach Mojito 40
Pineapple Mango Margarita 35
Pine Lime Divine 38
Salted Caramel Kahlua Cream 36
White Christmas 34
EDIBLE GIFTS 47
Antipasto Jars 48
Cheddar and Sage Crackers 51
Crispy Grissini 49
Fruit Leather 53
Lime Pickle 52
Melting Snowmen 55
Mini Chocolate Ganache Tarts 56
Mini Fruit Mince Pies 57
Peppermint Chocolate
Meringue Kisses 54
ENTREES 59
Avocado and Salmon Layered Salad 68
Beurre Noisette Oysters 60
Blue Cheese Mousse with Honey Glazed Walnuts 65
Crumbed Oysters with Homemade Tartare Sauce 61
and Chickpea
& Nut Cake
Hand Pies with Mushroom
and Spinach
Herby Baked Mushrooms
Italian Beef Carpaccio with Balsamic Caviar 67
Lobster Salad 63
Lobster Stuffed Jumbo Prawns 71
Oysters Salsa Verde 60
Ponzu Oysters 61
Seared Scallops on Mango with Pistachio Pesto 69
Spiced Coconut Mussels 64 Sumac Labneh 70
73
Bacon Wrapped Stuffed Chicken Rolls 82
Bloody Mary Sauce 86
Citrus Butter Drizzle 87
Cranberry, Apple & Walnut Pork Roulade 84
Lobster Celebration 86
Mango Sauce 87
Milk-Poached Salmon Lasagne 92
Roasted Turkey with Lemon and Herbs 75
Seafood Tarts 91
Spicy Lemongrass and Lime Prawns 89
Summer Paella 93
Super Seafood Sauce 87
Thai Sweet Chilli Sauce 87
Whole Baked Fish with Garlic and Tarragon Butter 88
Wholegrain Mustard and Maple Glazed Ham 77
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Tart
Lentil Roast with Cranberry Glaze 99 Marinated Grilled Tofu 97 Zucchini Rollatini with Tofu Ricotta 101
Vegetable Rolls
Baked Artichokes
Potato Stacks
Radish, and Green Pea Salad
Lentil Salad with Lemon Vinaigrette
Grilled Potato Salad with Spring Mustard Dressing 111
Low-Carb Salad
Quinoa Ribbon Salad
Watermelon Salad with Halloumi and Mint
and Pistachio Cake
Beigli – Christmas Poppy Seed and Walnut Roll Cakes
Mousse
Pineapple
Christmas Trifle
Mousse
Mango Cheesecake
Matcha Limoncello Tiramisu
Nectarine Granita with Blueberries 141 Panettone French Toast with Chantilly Cream
Salted Caramel and Almond Pavlova Stack 133
and Watermelon Patisserie 121 Raspberry Mousse Cups 119
