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Contents Christmas Nibbles Jenny’s Mini Quiches
06
Kate’s Fresh Fruit Mince Pies
08
Rhonda’s Rum Balls
10
Richelle’s Spinach Dip Cob Loaf
12
The Big Banquet Bev’s Glazed Ham
16
David’s Spicy BBQ Ribs
18
Ian’s Mexican Crowd Pleaser
20
Nerida’s Herb Roasted Potatoes
22
Sweet Indulgence Linda’s Apple Pie
26
Matt’s Rich Hedgehog Slice
28
Stephanie’s Butterscotch Trifles
30
Vanessa’s Chocolate Truffles
32
Christmas Nibbles
6
Jenny ‘s Mini Quiches Ingredients 2-3 sheets of puff pastry (thawed)
1-2 slices of finely chopped ham
3 eggs
½ cup of grated cheese
300ml milk
1 shallot finely chopped
Method 01
Preheat oven to 180° C.
02
In a small bowl add the milk and 3 eggs. Beat them together until
well mixed.
03
Using a round cookie cutter or coffee cup, cut 12 circles from the thawed
pastry sheets. Place each pastry circle into muffin moulds to form a case.
04
To each case add a little ham, cheese and shallot, leaving room to pour in
the egg & milk mixture.
05
Fill each of the moulds and then bake for 25-30 minutes or until the pastry
is a golden brown. Ready to serve warm or refrigerate until ready to
be eaten.
The Cook
Jenny is our Mailroom Supervisor. She loves cooking up a storm and trying new recipe’s with her children.
The Cook‘s Secrets
The quiches are best eaten on the same day either warm or cold.
7
8
Kate ‘s Fresh Fruit Mince Pies Ingredients Pastry
220g plain flour
2 tbsp of caster sugar
150g butter, chilled and chopped
2 tbsp of iced water
Filling
115g blueberries
30g caster sugar
200g peeled and chopped apple
125ml brandy
60g raisins
1 tsp of grated lemon rind
75g currants
½ tsp of mixed spice
60g sultanas
½ tsp of ground ginger
30g slivered almonds, toasted
Method 01
To make the pastry, sift the flour into a large mixing bowl and add the
chopped butter. Rub the butter into the flour with your hands until it
resembles fine breadcrumbs.
02
Stir in the sugar.
03
Make a well in the centre and add the water.
04
Mix using a flat-bladed knife until the mixture comes together in beads.
05
Gather the mixture into a ball and turn out onto a lightly floured surface.
06
Press together into a ball and flatten into a disc shape.
07
Cover with cling-wrap and refrigerate for 30 minutes.
08
Preheat oven to 180° C.
09
Between sheets of baking paper, roll the dough out to roughly 3mm thickness.
9
10
Using a round pastry cutter, cut 24 pastry rounds and line two 12 hole
11
Line each pastry case with baking paper and beads and bake for a further
12
Press together the pastry scraps and re-roll dough to 3mm thickness. Cut
13
To make the filling, place the blueberries, apple, raisins, currants, sultanas,
deep patty pans with the rounds. 10 minutes. dough into strips to form the pie lids. slivered almonds, sugar, mixed peel, brandy, lemon rind, mixed spice and ground ginger in a pan and simmer, stirring well until the mixture is thick and pulpy.
14
Spoon the filling evenly along the pastry cases and then top
15
Bake the pies for 20 minutes or until golden brown.
16
each case with a pastry lid. Use icing sugar for dusting before serving.
The Cook
Kate’s a media designer in our Marketing Department and enjoys travelling, computer games, reading ... and designing Cookbooks!
The Cook‘s Secrets These mince pies will keep for up
to seven days in an airtight container, although I can’t guarantee they’ll last this long as they’re so incredibly yummy!
10
Rhonda ‘s Rum Balls Ingredients 1 packet of milk arrowroot biscuits
1 cup of coconut
1 tin of condensed milk
Rum to taste (start with 1 tbsp)
2 dessert spoons of cocoa
Method 01
Crush the biscuits to a fine crumb.
02
Add all ingredients into a bowl and mix well (Leave a small amount of coconut for later).
03
Using your hands roll the entire mixture into balls.
04
Then roll the balls into coconut.
05
Store in an air tight container in the fridge.
11
The Cook
Rhonda works in our data processing department and enjoys cooking recipes with her daughter who absolutely loves helping out in the kitchen.
The Cook‘s Secrets
Best to use Bundaberg rum. To make the rum balls child friendly simply leave out the rum component.
12
Richelle ‘s Spinach Dip Cob Loaf Ingredients 450g cob loaf
250g Philadelphia creamed cheese, softened
250g frozen spinach, thawed
40g packet of French onion soup mix
300ml tub of sour cream
Method 01
Preheat oven to 180° C/160° C fan-forced.
02
Line a large baking tray with baking paper.
03
Cut 4cm off top of cob loaf to form lid. Scoop bread from centre of loaf leaving a 1.5cm edge. Tear or roughly chop bread pieces.
04
Squeeze out any excess moisture from spinach, discarding any liquid.
05
Combine spinach, cheese, sour cream and soup mix in a large bowl.
06
Season with salt and pepper.
07
Spoon mixture into loaf. Top with lid. Place on prepared tray.
08
Arrange bread pieces in a single layer around loaf. Bake for 20 minutes or until golden.
09
Serve with cut vegetables and extra crackers if desired.
The Cook
Richelle is our receptionist at the Deaf Lottery. She enjoys spending time with her 4 year old son. She is adventurous in the kitchen and enjoys hosting small dinner parties accompanied by a glass of delicious white wine.
13
The Cook‘s Secrets
A day old cob loaf is the best and you can also add an assortment of crackers and breadsticks for extra dipping. To add a bit of indulgence, simply place a layer of cheese on top which will melt quite nicely.
The Big Banquet
16
Bev ‘s Glazed Ham Ingredients ⁄3 cup of CSR brown sugar
2 tbsp of Dijon mustard
1
⁄3 cup of maple syrup
4kg smoked shoulder ham (serves 12 people)
½ tbsp of mixed spice
20-30 whole cloves
1
Method 01
Preheat oven to 220° C.
02
Combine sugar, maple syrup, mixed spice and mustard in a bowl.
Cut the rind away from the shank end of the ham. Carefully remove the
rind by running your finger around the edges and gently pull the rind
away from the meat.
03
With a sharp knife score across the fat in a diamond pattern and place
a clove in each intersection of the lines.
04
Brush the ham with the glaze mixture. Place the ham on a baking tray lined
with foil.
05
Bake for 30-40 minutes basting the ham from time to time until golden
brown. Serve hot or cold.
The Cook
Bev is our recruiting & training co-ordinator with the Deaf Lottery. She has been working at the Deaf Lottery for 19 years. Bev loves travelling & reading, especially finding wineries and trying all different varieties of wine.
17
The Cook ‘s Secrets
Black bits on the ham give it delicious flavour so don’t be afraid to cook the ham a little longer. Make sure that the roasting tray is lined well so that washing up is a breeze.
18
David ‘s Spicy BBQ Spare Ribs Ingredients 1kg pork spare ribs
3 tsp of Worcestershire sauce
⁄3 cup of BBQ Sauce
1 crushed garlic clove
⁄3 cup of tomato sauce
¼ cup of brown sugar
1 1
1 tbsp of Cajun seasoning
Method 01
Add BBQ, tomato and Worcestershire sauce into a small bowl. Mix well.
02
Next add the sugar, cayenne pepper and garlic. Mix well.
03
Place the spare ribs in a single layer in a square dish. Pour over the
marinade. Cover with cling wrap and place in the fridge for 4-5 hours.
04
While they are marinating turn the spare ribs over a couple of times to
ensure a good coverage with the marinade.
05
Preheat the oven to 200° C.
06
Place a wire rack over a large lined roasting pan. Place the ribs on the rack
and cook for 30-35mins.
07
During the cooking time brush the ribs with marinade a few times. Make
sure to turn the ribs over at least once to ensure an even bake.
08
After 30-35 mins take the ribs off the rack and place on a hot BBQ grill
for 15 mins or until golden brown.
09
If you prefer, the ribs can be solely cooked in the oven simply leave them in
for the extra 15 minutes until they are brown and tender.
19
The Cook
David is the Lottery Manager and has been at the helm of the Deaf Lottery for more than 25 years. He enjoys drinking different varieties of boutique beers and cooking on his BBQ.
The Cook‘s Secrets
Make sure the BBQ is hot before adding the meat to the grill as it helps to lock in the flavour. The Cajun seasoning can be left out of the recipe if you don’t like a little bit of heat in your food.
20
Ian ‘s Mexican Crowd Pleaser Chorizo Burritos and Crema Corn
Ingredients Chorizo Burritos Pico de Giallo
Crema Corn
5 large diced tomatoes
300g Sour Cream
2 large diced red onions
300g Feta or goat’s cheese
1 green and 1 red chilli
Fennel Seeds
1 cup of coriander, finely chopped
Coriander seeds
Lime juice
Cumin
½ clove of garlic
Smoked Paprika
Corn Cobs, husked and halved
Chorizo sausage, quartered lengthwise Soft Tortillas
Method 01
Chorizo Burritos: In a large bowl, combine the diced tomatoes, chilies,
onion, garlic and coriander and add to a large bowl with some lime juice to
create the salsa-like Pico de Giallo.
02
Place the sliced chorizo sausages on a large tray and bake them at
180°-200° C until browned.
03
Microwave the Tortillas for 40 seconds, or until warm.
04
At the table, guests can combine the chorizo slices, Pico de Giallo, and
some of your favourite hot sauce (the Sriracha sauce works great) and
create a burrito using the tortillas. Add some extra lime juice to taste.
01
Crema Corn: Place the husked, halved corn cobs in a large tray, and drizzle
generously with olive oil and salt.
02
Individually wrap the cobs in alfoil and return to the tray to bake for 30-35
minutes at 180° C.
21
03
In a bowl mix equal quantities of sour cream and feta cheese until it has
formed a creamy paste.
04
In a separate bowl, combine and crush the seeds and spices to create
a spice rub.
05
At the table lather the corn cob in crema, sprinkle on the spice and
squeeze some lemon on top for the best corn you will ever eat.
The Cook
Ian works in community support on our social networks – if you ask a question on Facebook or Twitter it will likely be him on the other end. He would love to claim this feast as his own, but all credit should go to Lachie, a former chef whose delicious Instagram based food and lifestyle blog can be found at instagram.com/laachie
The Cook ‘s Secrets
This recipe created a fantastic Mexican inspired Christmas meal for a group of friends. It’s a fun way to get everyone involved in the cooking and the end result is always delicious. The whole meal is best paired with a light pale ale.
22
Nerida ‘s Herb Roasted Potatoes Ingredients 1.5kg unpeeled red skinned
3 cloves of garlic
potatoes (Desiree or Pontiac)
¾ tsp of salt
1 large sweet onion
¾ tsp of black pepper
3 tbsp of olive oil
1
30g butter (melted)
oregano, rosemary, sage and thyme)
⁄3 cup of chopped mixed herbs (basil, chives,
Method 01
Preheat oven to 230° C.
02
Lightly spray a large shallow non-stick roasting tray with cooking spray.
03
Gently scrub potatoes under running water, rinse and dry well
(do not peel).
04
Cut the potatoes into small 4cm cubes.
05
Coarsely chop the onion.
06
Arrange the potato cubes and onion in the roasting tray.
07
Combine olive oil, melted butter, crushed garlic, salt and black pepper into
a small bowl. Mix well and pour liberally over the potatoes and onions.
Toss well to combine.
08
Bake for approximately 30 minutes. Stir and then bake for a further 10
minutes. Then add chopped fresh herbs and toss well.
09
Continue baking for approximately 10-15 minutes until the vegetables are
tender and brown.
23
The Cook
Nerida has worked in the call centre of the Deaf Lottery for 3 ½ years. She enjoys cooking and gardening.
The Cook‘s Secrets
Best to use only fresh herbs as they add more flavour to the dish than dry herbs.
Sweet Indulgence
26
Linda ‘s Apple Pie Ingredients 5 large Granny Smith apples ⁄3 cup of sugar
1 cup plus 1 tbsp of plain flour ⁄2 cup plus 1 tbsp of self-raising flour
1
1
1 tsp of water
1 large egg, lightly beaten
150g cold butter, roughly chopped
1 tsp of caster sugar (for sprinkling on
⁄4 cup of caster sugar
1
top of pie)
Method 01
Peel apples and slice into quarters (remove the cores). Then slice the apple pieces into small chunks.
02
Place the chopped apple, the sugar and water in a large saucepan.
03
Cover saucepan and place over high heat.
04
When the mixture reaches the boil, reduce the heat to a simmer stirring every five minutes or so until approximately 15 minutes.
05
Remove the saucepan from the heat when the apple is tender.
06
Allow to cool to room temperature or store in the refrigerator until required.
07
Place butter, the caster sugar and flours in a food processor. Process on medium speed until the mixture is a fine breadcrumb subsistence.
08
Add the egg and process again until the egg is incorporated and the mixture clumps together.
09
Remove from processor and divide it into two pieces, making one slightly larger than the other. Then shape each piece of pastry into discs.
10
Wrap each disc individually in plastic wrap and store in the freezer for 20 minutes to firm up.
27
11
Preheat the oven to 200° C.
12
Grease a 23cm diameter by 2.5cm deep pie dish with butter. Roll out the larger piece of the pastry to form a 25cm diameter circle (5mm thick). Then place into the pie dish and gently press around the edges.
13
Roll out the remaining pastry into a 24cm diameter circle.
14
Spoon the apple filling into the pastry case and smooth the surface with the back of a spoon. Cover filling with pastry lid and press edges of pastry base and lid together.
15
Trim edges of pastry and cut a 3cm slit in the centre of the lid.
16
Sprinkle pie with about 1 1⁄2 tsp caster sugar.
17
Bake pie for 20 minutes at 200° C then reduce heat to 180° C and cook for a further 20 minutes or until pastry is golden. Remove from oven and set aside for 15 minutes to cool slightly.
18
Slice the pie into wedges and serve with ice cream.
The Cook
Linda is the Office Manager who has worked at the Deaf Lottery now for over 19 years. She loves cats of all descriptions from Jaguars and tigers all the way down to the common tabby.
The Cook‘s Secrets Granny Smith apples work best with
this recipe though you can use other apple varieties if you wish.
28
Matt ‘s Rich Hedgehog Slice Ingredients 540g of dark chocolate (broken into
¼ cup of raisins
chunks)
100g soft jubes (or other soft lollies)
¼ cup of shredded coconut
60g butter (chopped)
¼ cup of slivered almonds
125g Milk Arrowroot Biscuits
Method 01
Line a 19cm square cake tin with baking paper leaving a 2cm overhang on each side.
02
Slowly melt the butter & chocolate in a heat proof bowl over a saucepan of gently simmering water. Continue until you have a smooth mixture.
03
Break the biscuits into small chunks and place into a separate large bowl.
04
Add coconut, almonds, raisins & jubes to the biscuits and mix until all ingredients are well combined.
05
Pour the chocolate & butter mix over the biscuits and stir until well combined. Then pour the mixture into the cake tin and smooth out.
06
Refrigerate until firm.
07
Leave the mixture out of the fridge for 10-15 minutes then cut into slices.
08
Serve immediately or refrigerate until time to serve.
The Cook
Matt is the Lottery Marketing Manager and is an avid beach volleyball player. He also loves to watch the cricket on Boxing Day and loves the sound of rain on the roof at night.
29
The Cook ‘s Secrets
When melting the chocolate, don’t turn your back as it can easily burn.
30
Stephanie ‘s Butterscotch Trifles Ingredients 1 packet of port wine jelly
Pouring custard
1 packet of lime jelly
300ml thickened cream (for whipping)
40ml butterscotch schnapps
Tinned peach slices
Jam sponge roll
Method 01
Into 4 glasses place small thin slices of the jam roll.
02
Liberally pour butterscotch schnapps over the jam roll.
03
Make the port wine jelly as per packet instructions and allow to cool to warm.
04
Pour the jelly over the jam roll and place into the fridge to set. Leave overnight preferably.
05
Once set make the lime jelly as per packet instructions and allow to cool to warm.
06
Pour the warm lime mixture over pre-set port wine jelly and place into the fridge to set.
07
Once set, layer peach slices into the glasses.
08
Top with a layer of custard.
09
Whip the cream to soft peaks and add to the glasses as the final layer.
10
Sprinkle on some chocolate for effect.
11
Place in the fridge for 2-3 hrs before serving.
31
The Cook
Stephanie is the Lottery Sales Manager. She is a softball fanatic and has competed in numerous master’s games around the country.
The Cook ‘s Secrets
The butterscotch schnapps can be left out of the recipe to make it a children friendly dessert. Use bright coloured jelly as the contrast in colours makes it look even more delicious.
32
Vanessa‘s Chocolate Truffles Ingredients 300g Oreo Cookies 125g Philadelphia Cream Cheese, softened 150g chocolate of your choice, chopped
Method 01
Line a baking sheet with baking paper.
02
In a food processor, grind the cookies to a fine meal.
03
Add the cream cheese and blend until well combined.
04
Scoop out the portions of the mixture.
05
Roll into balls, place on the baking sheet, and refrigerate for 30 minutes.
06
In a microwave-safe bowl, melt the chocolate, stirring every 30 seconds until nice and smooth.
07
Using a fork or two tsp, dip the chilled balls one at a time and coat thoroughly; drain excess chocolate.
08
Place back on the tray.
09
When all are coated, refrigerate to set.
The Cook
Vanessa is our Digital Marketing Officer and looks after the Deaf Lottery website. She is an avid Doctor Who fan.
33
The Cook‘s Secrets
When ready to serve, remove the truffles from the fridge and let it sit out for 10-15 minutes so they begin to sweat. This makes it easier for coatings to stick. Here are some options: shredded coconut, crushed nuts, cocoa powder, melted white chocolate, edible glitter, decorating sugar crystals, sea salt flakes etc.
This Cook book is d
edicated to
Our generous VIP
...
supporters
The team here at Th e Deaf Lottery would like to thank all of ou support over the pa r VIPs for their st year. The only thing better than hearing receive the good ne our winners ws on draw day is to hear of projects and support is delivering programs your to Australia’s Deaf an d Hard of Hearing co mmunity. In putting this project together we would lik e to thank all of the who contributed their staff members recipes and fantastic stories about how th celebrate this special eir families time of year. Our sta ff are not professiona they have kindly prov l chefs, but ided these glimpses into their own Christm and we hope you en as favourites, joy them. From everyone at th e Deaf Lottery – Than k you and have a ha holiday period. ppy and sa
fe
Š COPYRIGHT 2015 by The Deaf Lottery All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher.
Address: 467 Enoggera Road, Alderley QLD 4051 Phone: 1800 773 678 Website: www.deaflottery.com.au