The Australian Women's Weekly Food - Issue 11 2015

BROUGHT TO YOU BY
RECIPES TESTED BY US, TRUSTED BY YOU

FOODTOLOVE.COM.AU
stmas issue
We’re counting down the few weeks left until Christmas and
holiday time.
No matter what kind of food you’re thinking of preparing over the
holiday season, you can be sure that we have it covered in this
wonderfully practical, time-saving and stress-free issue. In fact,
it’s our mission to help you make this Christmas your best ever!
Check out our mouth-watering array of recipe suggestions. Next,
work out a menu and make a list of what you need; what has to be
ordered; what you can do in advance and, lastly, what has to be
done or bought a day or so ahead. Do these simple tasks and you’ll
find that the last minute things somehow get done – so don’t panic!
If you haven’t yet made a cake or pudding, don’t worry, we’ve got
you covered. Take a peek at our processor fruit cake, this recipe
came about because my son doesn’t like the pieces of fruit in a fruit
cake (go figure!) so he suggested the mixture be processed for a
‘smoother finish’. I scoffed, but we tried it and the result is amazing.
It tastes just like a sumptuously moist fruit cake without the lumps.
We love the ‘Make it then break it’ feature − gorgeous treats or gifts.
Plus, we’ve also thought about the ‘remains of the day’ and included
recipes making the best of leftovers. And for a finale, we’ve also
PORTRAIT PHOTOGRAPHER YIANNI ASPRADAKIS
given you the low-down for a fabulous New Year’s Eve party.
The team who create this wonderful magazine wish you
a safe, happy festive season and thank you for supporting
our one-year-old magazine. Our next issue comes out in late
December, just before 2016 kicks in, so we’ll see you then!
EDITORIAL AND FOOD DIRECTOR

DRIED FRUIT SMOOTH & SAUCY
herries Dating back to ancient A Christmas pudding
artists times, drying fruit is one without a creamy sauce
inally of the world’s oldest food or custard is a travesty!
ebrate this preserving techniques. These Our selection of luscious
y fruit with days, it’s a pantry staple with sauces will give your
us recipes. a wide variety available. perfect pud pizzazz.
11
3 6 8 10 28 32 42 48
A LETTER
FROM TEST KITCHEN TEST KITCHEN IN SPOTLIGHT DESSERT OF IMPECCABLE MADE FROM
PAMELA Q&A SECRETS SEASON ON THE MONTH SAUCES SCRATCH
ON THE COVER
Moist, succulent flesh and
crispy skin are hallmarks
of the perfect roast turkey.
Our Herbed butter roast
turkey with prosciutto and
pear stuffing ticks all the
boxes (p51)
ZUCCHINI CAKES & PUDS FOR ALL TURKEY TALK
P H OTO G R A P H ER
J O H N PAU L U R I Z A R
The zucchini is incredibly Cakes and puddings are a Sometimes a roast turkey
ST YLIST versatile because it can be delicious part of the Christmas doesn’t quite live up to
S O P H I A YO U N G
P H OTO C H E F
eaten raw, or cooked in so food festivities. Here we expectations. Fear not, here’s
ANGEL A DE VLIN many ways. Zucchini flowers have traditional and modern how to prepare and cook
are also delicious as our classics, including a gorgeous a turkey to succulent
selection of recipes show. frozen pud for a hot day. perfection.
4 AWW FOOD • ISSUE ELEVEN • 2015

Contents
November-December
MADE WITH LOVE MAKE IT AND BREAK IT REMAINS OF THE DAY
A homemade gift is a Homemade shards of sweet The Christmas feast was
thoughtful one and when or savoury yumminess make fabulous, but what about
that gift is edible, it’s a gift a creative and delicious gift all those leftovers? Well, it’s
from the heart. We have or table centrepiece. Our a crime to waste and these
sweet and savoury gift ideas cut-out-and-keep recipes are recipes give a new lease of
with everyone in mind. irresistible! life to all that good food.
HAM IT UP
A beautifully glazed baked
ham is a regal sight at any
feast. Here, the AWW Test
Kitchen’s very own Pamela
Clark gives it shine with
20 gorgeous glaze ideas.
52 56 62 68 86 104 120 128

MADE FROM SIDE EDIBLE MADE TO MAKE IT CHEAT’S CLEVER FOOD IN A
SCRATCH DISHES GIFTS SHARE BREAK IT DESSERTS COOKING FLASH
142
BOOK
EXTRACT
144
RECIPE
INDEX
147
CONVERSION
CHART
WINNING SIDES HOLIDAY EATING ... LAST-MINUTE SHOW COUNTDOWN NYE

Turkey: check. Ham: check. ... and drinking! Gathering STOPPERS Say goodbye to 2015 and
But what about the side family and friends together is You thought of everything a big hello to a bright New
dishes? We have some dishy all part of the holiday season. except dessert. Well, we Year with some fabulous
side players that will be We have party platters and have some spectacular food to make your party
a welcome addition to any plates to share, plus some desserts with a cook’s secret! the best in town.
festive menu. ‘yes please’ thirst quenchers!
AWW FOOD • ISSUE ELEVEN • 2015 5

Test Kitchen Q&A
6
THE AWW
TEST KITCHEN
ESTABLISHED 1950
For the past 65 years, The Australian Women’s Weekly
Test Kitchen has been developing, triple-testing, styling and
photographing thousands of recipes for home cooks all around
Australia and across the world. Our wonderful chefs work hard
to deliver delicious fail-safe recipes for all cooks, young and
old. So whenever you see our trademark Triple Tested ‘seal of
approval’ stamp, this is our guarantee that what you make at
home will turn out looking as beautiful as our photographs.
Test Kitchen Secrets
PartyPLANNING
It’s the festive season and you want to enjoy every minute of it. With these party planning tips, you’ll
have more time to spend with guests and less time worrying about what’s happening in the kitchen.
★
FOR AN
As a general
OUTDOOR EVENT, A
GOOD-OLD-FASHIONED
serving guide for finger
BARBECUE IS A GOOD CHOICE. food for a cocktail party,
SALADS CAN BE PRE-PREPPED; MEAT, allow 4-5 pieces per person for
POULTRY AND SEAFOOD PRE-MARINATED. the first hour and 4 pieces for each
IF THE PARTY IS MORE ABOUT NIBBLES hour after that. For a party that’s to
THAN A MEAL, A SELECTION OF WARM AND last an entire afternoon or evening,
COLD FINGER FOOD AND SELF-SERVE think about 12-14 pieces per person.
PLATTERS IS A GOOD OPTION. GO FOR A Think, too, about having a couple of
RANGE OF ITEMS RATHER THAN THOSE self-serve platters of cheese, dips
★
THAT ARE ALL PASTRY-BASED OR
and antipasti. This will also give
CREAMY. LOOK FOR RECIPES THAT
you more time to spend with
CAN BE LARGELY MADE OR
★
PARTLY PREPARED IN
your guests, rather than
ADVANCE. in the kitchen.
★ P u ttin
g
Do as much as
Make two detailed
you can before guests
shopping lists. Decide what
arrive. Set up food tables and
items can be purchased in advance
organise drinks so people can help
and those that need to be purchased fresh
g
★ Puttin
themselves. Have bowls of nibbles like

either near to, or on the day. Also work out
nuts and olives ready so people have
what equipment you need. Do you need to hire
something to snack on while you greet other
tables or chairs? Do you have enough trays, serving
guests. These are also quick and easy to
bowls, glasses, crockery and cutlery? What about
replenish. Time the food because you don’t
★ P utti n
the fridge? You might need to clear it to make way
want to serve it all at once. It’s good to
for the party food and drinks, or perhaps ice and
alternate warm with cold because oven
eskies will help cover this. Don’t forget the
space could be an issue if you’re serving
stove. Do you have enough oven racks, and
g
all the hot food together. Don’t forget

enough trays and ovenproof bowls and
that with the antipasti platters as
plates to reheat or keep things
back-up, there’s no need
warm?
for you to rush.
g
★ P utti n
Final COUNTDOWN
THIS IS A HANDY CHECKLIST FOR PARTY PLANNERS
BAGS GARBAGE TRAYS

INVITATIONS FOOD PARTY MUSIC
OF ICE TO KEEP BINS DECORATIONS CUTLERY PLATTERS
& RSPVS PLANNING EQUIPMENT FURNITURE CUPS OR & GAMES
THINGS COOL & BAGS LIGHTS CROCKERY BOWLS
& SHOPPING LIST GLASSES
BALLOONS NAPKINS
LISTS

In Season
SPRING SPRING SUMMER SUMMER

Fruit Vegetables Fruit Vegetables
APPLES ARTICHOKES – GLOBE APRICOTS ASPARAGUS

BANANAS ASIAN GREENS BANANAS AVOCADOS
BERRIES – ASPARAGUS BERRIES – BEANS, BUTTER; GREEN;
BLUEBERRIES, AVOCADOS BLACKBERRIES, FLAT; SNAKE
MULBERRIES, BEANS – BROAD, GREEN BLUEBERRIES, CAPSICUM (BELL
STRAWBERRIES BEETROOT CURRANTS (RED & PEPPER)
CHERRIES BROCCOLI WHITE), RASPBERRIES, CELERY
GRAPEFRUIT CARROTS STRAWBERRIES CHILLIES
LEMONS CAULIFLOWER CHERRIES CHOKO (CHAYOTE)
LOQUATS CHILLIES FIGS CORN
MANDARINS – CORN GRAPES CUCUMBER
HONEY MURCOT CUCUMBER LIMES EGGPLANT
MANGOES GARLIC LYCHEES LETTUCE
ORANGES – BLOOD, LETTUCE MANGOES OKRA
SEVILLE, VALENCIA MUSHROOMS MANGOSTEENS ONIONS, GREEN
PASSIONFRUIT ONIONS – MELONS (SCALLIONS); SPRING
PAPAYA, PAPAW GREEN, SPRING NECTARINES PEAS, SUGAR SNAP
PINEAPPLE PEAS ORANGES, VALENCIA POTATOES
POMELO POTATOES PASSIONFRUIT RADISH
ROCKMELON SILVER BEET PEACHES SQUASH
TANGELOS SPINACH PEARS, WILLIAMS; TOMATOES
TOMATOES HOWELL WATERCRESS
WATERCRESS PINEAPPLE ZUCCHINI
ZUCCHINI PLUMS
ZUCCHINI FLOWERS RAMBUTANS

In Season
MAKE
AHEAD
SERVES
8
CHOCOLATE, HONEY AND

RED BERRY TERRINE
RECIPE ON PAGE
17

In Season
Cherries
PLUMP, JUICY CHERRIES - HOW BEAUTIFUL THEY ARE.
With their rich colour and subtle lustre, they have inspired
artists and poets for centuries. HERE IN AUSTRALIA, cherries
are among the few truly seasonal fruits still left in our markets.
While imported cherries are sometimes available
during the OFF-SEASON, every SUMMER the appearance
of locally grown cherries is anticipated with high excitement.
MOST OF THOSE THAT COME to market are BLACK CHERRIES -
the dark, fleshy varieties. But you will sometimes see
BRIGHT RED or ‘WHITE’ VARIETIES, which are actually cream with
a red blush. However all cherries have ONE THING IN COMMON.
They are absolutely delicious and bring
HAPPINESS AND ENJOYMENT TO MANY.
Perhaps life is “A BOWL OF CHERRIES” after all!

In Season
SERVES
8
CHERRY SYRUP CAKE
RECIPE ON PAGE
17

GREAT
In Season
SIDE DISH
CHICKPEA, BARLEY,
ORANGE AND
CHERRY SALAD
RECIPE ON PAGE
16
PHOTOGRAPHER BEN DEARNLEY + STYLIST MICHELLE NOERIANTO + PHOTOCHEF DOMINIC SMITH

In Season
ABOUT CHERRIESS
ve, silvery bark. In the

he spring theyy burst
b rst
ith beautiful pink or white
h t blossoms,
how s the trees with the white blo
blossoms
soms that
bea blossomed trees are or
ornamental.
mental.
e y rega e
mid-to-late October to late DID YOU
, the Australian crop yields
PHOTOGRAPHER LOUISE LISTER+ STYLIST LUCY TWEED + PHOTOCHEF LAURA JENKINS
s of 12,000 t nes each

year for domestic export
consumpti
capi
the annual National
Cherry Festival which
is on the international
foodie calendar.

In Season
erries NOTES
COOK’S
CHICKPEA, BARLEY, ORANGE

AND CHERRY SALAD
To segment oranges: cut top
and bottom from oranges with
a small sharp knife. Cut
remaining rind and white pith
from oranges, following the
curve of the fruit. Holding the
oranges over a bowl, cut down
both sides of the white
EA, BA membrane to release each
segment. Squeeze membrane to
ORANGE AND CHERRY release any juices into the bowl.
SALAD This textural salad of grains,

nuts and fruits can be eaten as
PREP + COOK TIME 45 MINUTES (+ STANDING) a light lunch or serve it as a
SERVES 4 side dish with chhicken
cken or
chicken o lamb.
lam
lamb
e
You will need to soak the barley in cold water
for 3 hours before you start this recipe. Drain
barley before use.
1½ cups (300g) pearl barley 1 Preheat oven to 220°C/200°C fan.

500g butternut pumpkin, 2 Cook soaked barley in a largee
cut into 1.5cm pieces saucepan of boiling water for
1 tablespoon olive oil 25 minutes or until tender; drain n.
2 teaspoons cumin seeds Rinse under cold water; drain weell.
2 medium oranges (480g) 3 Meanwhile, combine pumpkiin,
400g canned chickpeas, olive oil and cumin seeds on
drained, rinsed a large oven tray; season. Bake
⅓ cup (55g) almonds, roasted, for 20 minutes or until tender an nd
chopped coarsely beginning to brown around edgees.
¼ cup (35g) sunflower seeds, 4 Remove rind from oranges with w
toasted lightly a zester, into long thin strips.
300g cherries, halved, pitted Segment oranges over a bowl to
¼ cup chopped fresh mint catch the juices (see Cook’s Notes); ) Cut the terrine with a large
2 tablespoons chopped fresh reserve 2 tablespoons of juice. straight-bladed knife. Serve
5 Place barley, pumpkin, orange with extra raspberries
flat-leaf parsley and cherries.
2 tablespoons pomegranate segments and rind in a large bowl
This dessert is easy to make
molasses with chickpeas, nuts, seeds, cherries
and doesn’t melt too quickly
½ cup (125ml) extra virgin olive oil and herbs. Combine reserved juice, which means it’s great
2 tablespoon small fresh mint pomegranate molasses and extra for entertaining.
leaves, extra virgin olive oil in a small jug. Drizzle
dressing over salad, season to taste;
toss gently to combine. Serve salad
topped with extra mint.

In Season
CHOCOLATE, HONEY AND

RED BERRY TERRINE
PREP + COOK TIME 40 MINUTES
(+ COOLING, FREEZING & STANDING) SERVES 8
You will need to start this recipe a day ahead.
½ cup (80g) almonds

1 vanilla bean
400g ricotta
⅔ cup (230g) honey
2 cups (560g) greek-style yoghurt
100g dark chocolate (70% cocoa),
chopped
100g raspberries CHOCOLATE, HONEY AND RED BERRY TERRINE CHERRY SYRUP CAKE
100g cherries, halved, pitted
2 tablespoons honey, extra
1 Preheat oven to 180°C/160°C fan. CHERRY SYRUP CAKE 1 Preheat oven to 170°C/150°C fan.
Grease a 8cm x 20cm loaf pan with
Line the base of a 10.5cm x 23.5cm
PREP + COOK TIME 1 HOUR 30 MINUTES a 1.25-litre (5-cup) capacity; line base
terrine or loaf pan with baking (+ COOLING) SERVES 8
paper, extending the paper over and long sides with baking paper,
two long sides. 125g unsalted butter, softened extending the paper 5cm over sides.
2 Spread nuts in a single layer on an 2 teaspoons finely grated 2 Beat butter, rind and sugar in
oven tray. Roast nuts for 10 minutes lemon rind a small bowl with an electric mixer
or until skins begin to split. Cool. ¾ cup (165g) caster sugar until light and fluffy. Beat in eggs,
Chop nuts coarsely. 2 eggs one at a time. Transfer mixture to
3 Meanwhile, split vanilla bean 1¾ cups (260g) self-raising flour a large bowl; stir in sifted flour and
lengthways; scrape seeds into a food ¾ cup (180ml) buttermilk buttermilk, in two batches. Spread
processor. Add ricotta and honey; mixture into pan.
process until smooth. Transfer CHERRY SYRUP 3 Bake cake 1 hour or until a skewer
mixture to a large bowl. 1 cup (220g) caster sugar inserted into the centre comes out
4 Fold in chopped nuts, yoghurt, 2 tablespoons lemon juice clean. Stand cake in pan 5 minutes
chocolate, raspberries and cherries. 1 long strip lemon rind before turning, top-side up, onto
Spoon mixture into pan; smooth top. ½ cup (125ml) water a wire rack placed over an oven tray;
Cover with foil. Freeze for 8 hours 200g fresh cherries, remove lining paper. Cool.
orr overnight
i h untilil firm.
fi t
stems tt h d
attached 4 Meanwhile, make cherry syrup.
5 Wipe base and sides of pan 5 Slowly spoon hot syrup and
w a warm cloth. Turn terrine onto
with cherries over cake. Place cake on
a chopping board; cut into slices. a plate; pour syrup from tray
D
Divide slices among shallow serving into a small jug.
dishes. Stand for 10 minutes before 6 Serve cake slices, drizzled with
seerving, drizzled with extra honey. remaining syrup.
CHERRY SYRUP Stir sugar, juice, rind

and the water in a medium saucepan
over heat, without boiling, until sugar
dissolves. Bring to the boil; boil,
without stirring, for 6 minutes. Add
cherries; remove pan from heat. Cool.

In Season
cchini 'Z'
WHILE it begins with , the Zucchini
earns an ‘A-PLUS’ for VERSATILITY.
Sometimes known as COURGETTE, zucchini is a member of the squash family
and it is one of our favourite summer vegetables. Long and tapered,
and with a mild and refreshing flavour, zucchini can be eaten raw or cooked and can be
an ingredient in everything from savoury dishes to SWEET CAKES.
Even its lovely flower can be eaten and the famous stuffed
ZUCCHINI FLOWERS dish has become a gourmet classic.

It is believed that Italy was the first country to cultivate modern varieties of zucchini
after encountering squash in its explorations of the Americas.
‘ZUCCA’ IS THE ITALIAN WORD FOR SQUASH, hence the name zucchini.
Word quickly spread about this gorgeously green-and-healthy veg and zucchini was
quick to find a place in many of the world’s cuisines. It finally arrived in
Australia back in the 1950s with post-WWII Italian migrants and now
it is well entrenched in the AUSTRALIAN diet.
PHOTOGRAPHER LOUISE LISTER+ STYLIST LUCY TWEED + PHOTOCHEF LAURA JENKINS

In Season
CLASSIC
LEMON AND
RICOTTA-FILLED
ZUCCHINI FLOWERS
YOU WILL NEED
12 zucchini flowers with
zucchini attached
RECIPE ON PAGE
20
PHOTOGRAPHER BEN DEARNLEY + STYLIST LUCY TWEED + PHOTOCHEF DOMINIC SMITH

In Season
LEMON AND RICOTTA-FILLED FLATBREADS WITH ROASTED

COOK’S ZUCCHINI FLOWERS PEPPERS AND ZUCCHINI
NOTES
PREP + COOK TIME 45 MINUTES SERVES 4 PREP + COOK TIME 40 MINUTES (+ STANDING) MAKES 4
250g firm ricotta 2 teaspoons (7g) dry yeast

2 tablespoons finely grated parmesan 1 teaspoon caster sugar
1 teaspoon finely grated lemon rind 1 cup (250ml) lukewarm water
LEMON AND
1 tablespoon lemon juice 2½ cups (375g) 00 flour, bread flour
RICOTTA-FILLED
ZUCCHINI FLOWERS 1 tablespoon finely chopped fresh mint or plain flour
Place a small piece of potato 2 tablespoons toasted pine nuts 2 teaspoons salt
in the cold oil and heat 12 zucchini flowers with zucchini ¼ cup (60ml) extra virgin olive oil
with the oil, once the potato
is a light golden colour attached (240g) 2 medium brown onions (300g),
you will know that the oil vegetable oil, for deep-frying sliced thinly
is sufficiently hot to start 1 medium lemon (140g), cut into wedges 285g bottled piquillo wood-roasted small
frying. Discard the potato.
whole peppers
Zucchini flowers wilt and TEMPURA BATTER 2 cloves garlic, sliced thinly
spoil within a day or two.
When buying, look for large,
¾ cup (105g) plain flour 1 medium green zucchini (120g), peeled
bright, fresh orange flowers ½ cup (90g) rice flour thinly lengthways into ribbons
with the green zucchini ½ teaspoon baking powder 1 tablespoon fresh oregano leaves
attached. Store flat on a
1 egg
tray, covered with damp
paper towel then wrap in 1¼ cups (310ml) chilled soda water 1 Combine yeast, sugar and the water in a
plastic wrap. Be sure to put medium bowl of an electric mixer. Stand in
them where they won’t be 1 Combine ricotta, parmesan, rind, juice, a warm place 10 minutes or until bubbly.
crushed by other produce.
mint and pine nuts in a small bowl. 2 Add flour, salt and 1 tablespoon of the
2 Carefully open zucchini flowers, oil to the bowl; mix with a dough hook on
taking care not to tear the petals; remove knead setting 8 minutes or until smooth
and discard the yellow stamen inside and elastic. Cover dough; stand in a warm
(See Cook’s Notes). Fill with ricotta place 30 minutes or until doubled in size.
mixture, twisting the tips of the petals 3 Meanwhile, heat 1 tablespoon of the oil
to enclose filling. in a large frying pan over medium heat;
3 Make tempura batter. cook onion, stirring, 5 minutes, or until soft.
4 Heat a large saucepan or wok one-third 4 Preheat oven to 240°C/220°C fan. Oil
full with oil. In batches, dip flowers in the two large oven trays.
OPEN OUT THE PETALS OF
THE FLOWER AND PINCH OUT batter, allowing excess batter to drain off. 5 Punch down dough with your fist. Knead
THE STAMEN INSIDE.
Deep-fry flowers, in batches, until browned dough on a floured surface until smooth.
lightly and crisp. Drain on paper towel. Divide dough into four equal portions. Roll
5 Serve immediately with lemon wedges dough on floured surface into 30cm ovals;
and seasoned with salt. place on trays.
6 Drain peppers; pat dry, cut into quarters.
TEMPURA BATTER Reserve 1 tablespoon Divide onion between bases; top with
plain flour. Sift remaining plain flour with peppers, garlic and zucchini. Brush zucchini
rice flour and baking powder into a large with remaining oil; season.
bowl; stir in egg and soda water until just 7 Bake flatbread 10 minutes or until bases
combined. The batter will still have lumps. are golden and crisp. Sprinkle with oregano;
USE A PIPING BAG TO FILL
THE CAVITY WITH STUFFING. Add reserved flour only if the batter seems serve immediately.
TWIST TIPS OF PETALS
TOGETHER TO CLOSE. too thin.

In Season 40
MINS
FLATBREADS WITH
ROASTED PEPPERS AND
ZUCCHINI
RECIPE OPPOSITE

In Season

In Season
1
GREEN AND
YELLOW ZUCCHINI
Both taste the same. Use 2 LEBANESE, OR GREY
OR WHITE ZUCCHINI
a combination of colours
for effect. Zucchini
grow very quickly from
the flowering stage to the
zucchini stage, and
the smaller they are, the
sweeter they will be.
GREEN AND
Zucchini has a generally
mild, slightly acidic 1 YELLOW ZUCCHINI
and sweet flavour with
a spongy flesh that
softens when cooked.
2 LEBANESE, OR GREY
OR WHITE ZUCCHINI
This variety is sometimes
3
considered to have
SQUASH, PATTYPAN,
a superior taste to green
OR BUTTON SQUASH
and yellow varieties. They
are thicker and smaller in
size. They can be prepared
and eaten in the same way
as other zucchini.
3 SQUASH, PATTYPAN,
OR BUTTON SQUASH
Squash range in colour
from pale green to yellow
and have a sweet flavour
that is very similar to
zucchini. Take care not to
cook squash too little or
3 SQUASH, PATTYPAN,
OR BUTTON SQUASH
too much, as the taste and
texture can suffer greatly
from either. 4 ZUCCHINI FLOWERS
4 ZUCCHINI FLOWERS
PHOTOGRAPHER STUART SCOTT + STYLIST KATE BROWN
These flowers have a subtle

zucchini flavour. They are
usually stuffed with a mild
filling and either served
as is or deep fried in a light
batter. They are limited
in supply by their delicate
structure and short growing
season as they rapidly
develop into the zucchini
gourd. They are available
in summer.

In Season
COOK’S ZUCCHINI FRITTERS WITH

NOTES SKORDALIA
PREP + COOK TIME 1 HOUR (+ STANDING) SERVES 6
4 medium zucchini (480g)

CHICKEN AND ZUCCHINI 2 teaspoons coarse cooking salt
CAKES peanut oil, for deep-frying
Keep cooled cakes in airtight
containers. Store in the fridge
SKORDALIA
for up to 2 days. Not suitable
to freeze. 4 slices stale white sandwich bread
(180g), crusts removed
ZUCCHINI FRITTERS 4 cloves garlic, crushed
WITH SKORDALIA ½ cup (125ml) olive oil
Fritters are best made just 1 tablespoon lemon juice
50 before serving. Skordalia is 1 tablespoon water, approximately
TAKE TO BBQ
WORK CHOOK MINS best made day of serving;
keep, covered, in the fridge.
BATTER
ABOUT ZUCCHINI 1 cup (150g) self-raising flour
CHICKEN AND ZUCCHINI ¾ cup (180ml) warm water
CAKES CHOOSE Zucchini should be
unblemished, firm, glossy. 1 tablespoon olive oil
1 egg yolk
PREP + COOK TIME 50 MINUTES MAKES 12
STORE Zucchini can be
stored for up to 4 days in a
7 eggs
plastic bag in the fridge. Eat
1 Make skordalia.
1½ cups (225g) self-raising flour zucchini flowers on the day 2 Cut zucchini into 1cm diagonal slices.
1½ cups (180g) grated cheddar purchased. Place zucchini in colander, sprinkle with salt;
⅓ cup (80ml) olive oil stand 30 minutes. Rinse zucchini under
PREPARE Zucchini do not
¼ cup finely chopped fresh require peeling, although cold water; drain on absorbent paper.
flat-leaf parsley strips peeled in intervals can 3 Make batter.
¼ cup finely chopped fresh mint leaves increase the tenderness of a 4 Heat oil in large saucepan. Dip
large zucchini. Top and tail
1 large brown onion (200g), zucchini before using. Raw zucchini into batter, carefully lower into
chopped finely grated zucchini can be tossed hot oil; cook zucchini until browned and
4 medium zucchini (500g), through warm pasta, or into crisp; drain on absorbent paper.
a salad.
grated coarsely 5 Serve zucchini fritters with skordalia.
300g barbecued chicken, chopped finely BOIL Avoid boiling
6 baby grape tomatoes (25g), halved as zucchini becomes SKORDALIA Briefly dip bread into a bowl
waterlogged.
of cold water, then gently squeeze out the
1 Preheat oven to 200°C/180°C fan. STEAM Zucchini can be water. Blend or process bread and garlic
Line two 6-hole (¾-cup/180ml) texas steamed for 6 minutes or until combined. With motor operating,
muffin pans with muffin wraps or until tender. gradually add oil, juice and enough of
paper cases. MICROWAVE Zucchini is the water, in a thin steady stream, until
2 Whisk eggs in a large bowl; whisk in suitable to microwave. mixture is smooth and thick. Transfer
sifted flour, cheddar, oil and herbs. Add to a serving bowl.
GRILL OR BARBECUE Thin
onion, zucchini and chicken; mix well. slices can be grilled or
Season to taste. Spoon ½ cup mixture into barbecued until tender for a BATTER Sift flour into medium
each pan hole; top with tomato. smoky flavour, then marinate bowl; whisk in combined remaining
in olive oil and use on an
3 Bake cakes for 30 minutes. Stand cakes ingredients until smooth. Stand batter
antipasto platter, a burger,
in pan 5 minutes before turning, top-side or toss through pasta. 10 minutes. If batter thickens too much,
up, onto a wire rack to cool. whisk in a little extra water to give it
SERVING SUGGESTION Serve with a green salad. a coating consistency.

In Season
PARTY
FOOD
ZUCCHINI FRITTERS
WITH SKORDALIA
YOU WILL NEED
stale white
sandwich bread
RECIPE OPPOSITE
PHOTOGRAPHER IAN WALLACE + STYLIST LOUISE PICKFORD + PHOTOCHEF AMAL WEBSTER

LIGHT
In Season
LUNCH
ZUCCHINI QUINOA
SALAD WITH CANDIED
WALNUTS
AND HALOUMI
YOU WILL NEED
6 zucchini flowers
RECIPE OPPOSITE
PHOTOGRAPHER IAN WALLACE + STYLIST LOUISE PICKFORD + PHOTOCHEF ADAM CREMONA

In Season
Zucchini FLOWERS
are beautiful, delicious and impossible to ignore
DID YOU
KNOW?
Strictly speaking,
a single zucchini
when at the greengrocer’s. is a ‘zucchina’.
Zucchini is a
LOOK OUT for them when in season to serve plural word.
in this summer GARDEN SALAD.
ZUCCHINI QUINOA SALAD 1 Make candied walnuts, then white

balsamic dressing.
CHOOSING
WITH CANDIED WALNUTS 2 Bring quinoa and the water to the boil in
& STORING
AND HALOUMI a medium saucepan; cook, covered, over low
The best zucchini are
firm, brightly coloured
heat about 15 minutes or until tender. Drain.
PREP + COOK TIME 45 MINUTES SERVES 4 and seem heavy for
3 Meanwhile, combine zucchini, zucchini
their size. Avoid any
1 cup (200g) quinoa flowers and 1½ tablespoons of the oil
that are bruised or
3 cups (750ml) water in a medium bowl; season to taste. Cook
blemished. They can
2 medium yellow zucchini (240g), zucchini on a heated oiled barbecue
be stored in a plastic
sliced thinly (or grill or grill plate) about 5 minutes
bag in the crisper
1 medium green zucchini (120g), or until tender.
section of the fridge
sliced thinly 4 Brush haloumi with remaining oil;
for up to one week.
6 zucchini flowers, stems cook on the cleaned oiled barbecue about
attached (120g), 1 minute each side or until browned.
halved lengthways Tear roughly.
2 tablespoons olive oil 5 Place quinoa, zucchini and haloumi ZUCCHINI GOES
180g haloumi cheese, sliced thinly in a large bowl with walnuts, herbs and WELL WITH
1 cup loosely packed fresh mint leaves dressing; toss gently to combine. Season ¢ Antipasto platters
¼ cup coarsely chopped fresh chives to taste. ¢ Pasta dishes
¢ Stir-fries
CANDIED WALNUTS CANDIED WALNUTS Preheat oven to ¢ Warm & cold salads
1 egg white 200°C/180°C fan. Line an oven tray with ¢ Dips
2 tablespoons caster sugar baking paper. Whisk egg white in a medium ¢ Quiches & fritattas
½ teaspoon cayenne pepper bowl until foamy; stir in sugar, cayenne and
½ teaspoon sea salt flakes salt, then nuts. Place nuts, in a single layer,
1 cup (100g) walnuts on tray. Bake about 8 minutes, stirring
once, or until golden. Cool.
WHITE BALSAMIC DRESSING
1 clove garlic, crushed WHITE BALSAMIC DRESSING Whisk
2 tablespoons white balsamic vinegar ingredients in a small bowl until combined.
2 tablespoons olive oil Season to taste.
2 teaspoons dijon mustard
1 teaspoon sugar
27
Spotlight On
Dating back to the earliest DAYS OF CIVILISATION,

drying fruit is one of the WORLD’S OLDEST food preserving techniques.
The ANCIENT PHOENECIANS and EGYPTIANS were particularly fond of
dried fruits and spread their popularity as their empires grew.
These days dried fruit has a cherished place in many
cuisines and Australia’s is no exception.
1 FIGS 2 PEARS 3 CURRANTS 4 MUSCATELS

Dried figs have been found in Dried pears are usually sold Currants are tiny black grapes These are muscatel grapes that
ancient tombs in the Middle halved and decored. They that have been dried. They are have been dried in bunches.
East. Delicately sweet, dried make an excellent lunchbox seedless and make a delicious They pair beautifully with blue
figs are a versatile ingredient in snack, or a sweet and textured addition to savoury stuings, cheese, or served with chocolates
both sweet and savoury dishes. addition to a cheeseboard. pilaf and couscous dishes. and after-dinner cofee.
5 PINEAPPLE 6 SULTANAS 7 PAPAYA 8 MANGO

Dried pineapple is best The sultana is a variety of With its deep, russet colour, Australian dried mango has
enjoyed as a gourmet snack, white, seedless grape. Dried dried papaya is chewy and a chewy texture and a rich
but glacé pineapple has a full sultanas have a sweet, almost sweet. It is often found finely mango flavour. Asian dried
range of culinary use in both nectar-like flavour and are chopped in trail mixes and mango is softer as it is often
sweet and savoury dishes. golden in colour. other snack blends. dipped in syrup prior to drying.
9 RAISINS 10 PEACHES 11 KIWIFRUIT 12 CRANBERRIES

Raisins are sold either seedless Dried peaches add a delicious A gourmet snack, dried Dried cranberries are often
or seeded. They are used sweetness to muesli and other kiwifruit also makes a lovely marketed as ‘craisins’ and
in sweet baking, or savoury cereal blends. Reconstituted in baking garnish and adds make a great lunchbox snack.
dishes, or mixed with other sauces, they are fabulous with dimensions of colour and They are also used in cakes,
dried fruits for puddings. pork and poultry dishes. texture to a cheeseboard. muins and puddings.
13 APPLES 14 CITRUS PEEL 15 PRUNES 16 APRICOTS

Excellent topping for breakfast Bright and colourful, dried and Dark, moist and wrinkly, prunes Dried apricots make what is
cereal, or poached for a candied citrus peel is a zesty are dried plums. They are arguably the most flavourful jam
dessert, dried apples are also addition to sweet loaves and delicious brandied or poached. of all! They are also hard at work
used in pies, puddings and breads and is a traditional They are also sumptuous in as a snack, and an ingredient in
savoury stuings. ingredient in hot cross buns. sauces for rich meats like pork. many sweet and savoury dishes.

Spotlight On
1 FIGS
SU N BA K ING IS M
YF
AV
OU
RITE
PA S T T I M E
3 CURRANTS
2 PEAR
5 PINEAPPLE
4 MUSCATELS
8 MANGO
7 PAPAYA
6 SULTANAS
N KE GR E AT SNACKS (LOL!
UT W E MA )
SA E R
RE ETH
PHOTOGRAPHER STUART SCOTT + STYLIST VICIKI LILEY+ PHOTOCHEF REBECCA MELI
O G
MY B ) & T
FF ( B E S T FR I E N D FO R E V
ER 8
11 KIWIFRUIT
10 PEACH
9 RAISINS
13 APPLES
12 CRANBERRIES
15 PRUNES
14 CITRUS PEEL
16 APRICOTS

Spotlight On
Whether it’s HEALTHY

SNACK
grapes, dates, figs,
berries, or other fruits, drying
fruit not only preserves it but
concentrates its sugars and changes
its texture from juicy to chewy or
leathery. The vitamin C content of
fresh fruit is lost in the drying process
but minerals, dietary fibre and other
vitamins are retained. And on the
market today, there are dried
fruit varieties that have BASE
become pantry staples. RECIPE
BASE BASIC FESTIVE

RECIPE
FRUIT MIX
PREP TIME 40 MINUTES (+ STANDING)
MAKES 16½ CUPS (3KG)
2⅓ cups (375g) sultanas

2 cups (320g) dried currants
2⅓ cups (375g) coarsely chopped raisins
1 cup (150g) finely chopped seeded dates
⅔ cup (120g) finely chopped pitted prunes
1 cup (200g) finely chopped dried figs
2 large apples (400g), grated coarsely
COOK’S TRAIL MIX
¼ cup (90g) golden syrup or treacle
2¼ cups (500g) firmly packed
dark brown sugar
NOTES PREP + COOK TIME 25 MINUTES
(+ COOLING) MAKES 2¼ CUPS
Preheat oven to 180°C/160°C fan.

2 cups (500ml) brandy BASIC FESTIVE FRUIT MIX Combine ½ cup each of unsalted raw
2 teaspoons ground ginger This basic fruit mix is enough to
make our festive fruit cake and cashews and almonds with ⅓ cup each of
1 teaspoon each ground nutmeg
festive boiled pudding recipes. coarsely chopped dried figs, dried apple
and cinnamon
and pepitas on baking-paper-lined oven
tray. Bake about 15 minutes or until
1 Combine ingredients in a large bowl; cover
golden. Cool; stir through ¼ cup
tightly with plastic wrap. Store in a cool, dark
dried cranberries.
place for a month (or longer, if desired) before
using. Stir mixture every two or three days.

Spotlight On
Storing
Unopened packets of dried fruit
can be stored at room temperature
for a month or two. Once opened,
the dried fruit should be transferred
to an airtight container and stored
Buying away from heat and light. Also check

the product’s label for any other
Try to purchase Australian storage advice. While lasting longer
dried fruits. They are produced to than fresh fruit, dried fruit won’t last
strict standards and are among the best forever, so always write the use
in the world as they start with quality by date on the storage
fruit and have been expertly sun-dried to container.
remain moist and pleasantly chewy. In a
variety where an Australian product may
not be avaialable, look for even,
bright, natural colour and a chewy
but not dry and leathery DRIED FIGS ARE AVAILABLE AS PREPARATION
firm but soft whole fruit, or as Dried figs can be tricky to cut, so
texture. glacé (candied) figs, or
place them in the freezer for an
hour or so prior to using them to
compressed into blocks for use in make slicing them a little easier.
cakes and puddings. They can be Dried figs are sticky, so it’s a
good idea to chop them using
DRIED DATES ARE ACTUALLY PREPARATION enjoyed as a snack on their own,
scissors. If the scissors become
semi-dried and come in Whole dried dates may be but they team so well with many clogged and sticky, dip them in
two styles, whole ones
purchased with or without varieties of cheese that they or run them under hot water.
stones, as preferred. Check
which are soft and juicy, lend other elements of flavour,
pressed dried dates for stones CHOOSING
and firmer ones that are and remove these before texture and colour to Depending on their variety,
pressed into blocks. Whole measuring or weighing. Some a cheeseboard. You can also chop some dried figs are large,
recipes call for softened dried figs, sprinkle them with plump and more moist than
dried dates are great as a dates, which can be obtained others – and they can also vary
snack or they can be by soaking them for a few spice, add them to mixed nuts and in colour. Avoid dried figs that
poached with sugar and minutes in boiling water with serve in an attractive dish or have torn or broken wrapping or
a little bicarbonate of soda. bowl as a pre- or after-dinner packaging. Good quality dried
spices and served with figs should be clean and dry and
cream or ice-cream. They CHOOSING nibble. Don’t forget, too, that
while they should be firm, they
can also be used in While dried dates are dried figs are delicious in savoury should also have a little ‘give’
couscous, tagines or pilafs,
wrinkled, they shouldn’t be cooking − particularly Middle to the touch.
overly so. They should still
or stoned and stuffed with Eastern and North African dishes.
be glossy, plump and have
Dried figs are also popular in
STORING
marzipan, chopped glacé an even colour. Unopened packaged dried figs
fruits or chopped dried Indian sweets. Reconstituted should be stored in a cool dry
STORING dried figs are great in baking, place. Once opened, store them
fruit and nuts and served Like all dried fruit, be aware in an air-tight container in the
in paper cases as petits of their use by date. Keep
and they can be poached or
fridge. Label the container with
fours. The pressed ones are dried dates in an airtight stewed with spices and other the product’s use by date. Be
usually chopped and used
container and store them in flavourings. They are also aware that if stored for some
a cool dark place, with the time, the natural fruit sugar in
for date scones, slices, a welcome ingredient in
container labelled with their dried figs may crystallise on the
cakes and puddings. use by date. many chutneys as well as surface, however they are still
making a classic jam. fine to eat.

Dessert of the Month

R F E C T PUD
PE S
CAKES FOR ALL

Christmas means moist, rich
CHRISTMAS CAKES AND PUDDINGS
served with lashings of custard and cream!
We’ve covered everything with a FABULOUS SELECTION
of traditional and modern classics.
There’s a cake that CAN BE MADE THE NIGHT before it’s needed,
plus puddings that can be whipped up quickly and
COOKED IN THE MICROWAVE.
There’s also a gorgeously cool frozen pud – along with
a gluten-free pudding, so no-one MISSES OUT!
P H O T O G R A P H E R JA M E S M O F FAT T
S T Y L I S T S O L I V I A B L AC K M O R E , A R U M S H I M &
PHOTOCHEFS KIRSTEN JENKINS, NADIA FRENCH
& CHARLOTTE BINNS-MCDONALD

Dessert of the Month MODERN
CLASSIC
NIGHT BEFORE
PAGE 42 FRUIT CAKE
Check out our gorgeous
YOU WILL NEED
sauces – the perfect toppers
an over-ripe banana
for Christmas cakes and
puddings for that final
wow factor. RECIPE ON PAGE
40

SMOOTH
STYLE
PROCESSOR FRUIT CAKE

YOU WILL NEED
a blender or food processor
RECIPE ON PAGE
36

Dessert of the Month 35
MINS
GLUTEN AND
DAIRY-FREE SUPEREASY
SPICY FRUIT CAKES
RECIPE ON PAGE
36

GLUTEN DAIRY SUPER NICE

FREE FREE EASY GIFT
GLUTEN AND DAIRY-FREE PROCESSOR FRUIT CAKE

SUPEREASY SPICY FRUIT PREP + COOK TIME 2½ HOURS (+ COOLING)
CAKES COOK’S SERVES 20
⅓ cup (45g) slivered almonds

½ cup (105g) finely chopped mixed
NOTES 500g mixed dried fruit
185g butter
¼ cup (90g) golden syrup
(or treacle)
glacé cherries GLUTEN AND DAIRY-FREE 1 cup (220g) firmly packed
2 tablespoons finely chopped SUPEREASY SPICY light brown sugar
glacé ginger FRUIT CAKES ¾ cup (180ml) sweet sherry
The easiest way to line
¼ cup (75g) finely chopped ½ teaspoon bicarbonate of soda
the base of the pan holes
glacé pear is to cut the bottom out of 2 eggs
100g dairy-free spread cupcake paper cases; 1 cup (150g) self-raising flour
1 cup (135g) gluten-free use the correct sized case
for the muffin pan. 1 cup (150g) plain flour
self-raising flour 1 teaspoon mixed spice
1 teaspoon ground ginger Don’t overbeat dairy-free
spread or it will break ⅓ cup (55g) blanched almonds
½ teaspoon ground cloves down; you just need to ¼ cup (60ml) sweet sherry, extra
½ cup (110g) firmly packed light break it up before adding
brown sugar the flour mixture.
1 Wash fruit under cold water; drain
¼ cup (60ml) rice milk Cakes will keep in an well. Chop butter; place in medium
1 egg airtight container at room
temperature for up to
saucepan with fruit, golden syrup,
1 egg white 3 days. sugar and sherry. Stir over medium
heat, without boiling, until sugar
1 Preheat oven to 180°C/160°C fan. PROCESSOR FRUIT CAKE dissolves. Bring to the boil. Remove
Grease 12-hole (⅓-cup/80ml) You can turn this into an
eggless processor fruit cake,
from heat; stir in soda. Cool.
standard muffin pan; line bases of pan if you like – omit the eggs, 2 Preheat oven to 150°C/130°C fan.
holes with rounds of baking paper. and increase the golden Grease deep 20cm round cake pan;
2 Combine nuts and glacé fruit in syrup by 1 tablespoon to
line base and sides with baking paper.
⅓ cup (155g). The cake
small bowl; sprinkle mixture evenly 3 Blend or process fruit mixture, in
doesn’t keep quite as well
into pan holes. without eggs, about 5 days, several batches, until smooth; transfer
3 Beat spread in small bowl with but will freeze for 3 months. to large bowl. Stir in lightly beaten
electric mixer for 1 second, just to eggs, sifted flours and spice. Pour
soften slightly (see Cook’s Notes). Sift THE GREAT AUSTRALIAN
CHRISTMAS PUDDING mixture into pan; smooth surface.
flour, spices and 2 tablespoons of the If you prefer, instead of Decorate cake with nuts.
sugar together. Beat flour mixture and using a food processor to 4 Bake cake about 2 hours. Brush
milk into spread only until combined. chop the fruit, you can chop
it finely by hand.
hot cake with extra sherry, cover with
4 Beat egg and egg white in small foil; cool cake in pan.
bowl with electric mixer about Use a warm knife to cut the
pudding if the white
5 minutes or until thick and creamy. chocolate is hard to cut
Add remaining sugar, beat until through neatly.
dissolved. Gradually beat egg mixture
into flour mixture.
5 Divide mixture between pan holes.
Bake cakes about 15 minutes. Stand
cakes in pan 5 minutes before
turning, bottom-side up, onto wire
rack to cool. Remove lining papers.

THE GREAT AUSTRALIAN

CHRISTMAS PUDDING
(+ STANDING & FREEZING) SERVES 8
1 cup (240g) mixed glacé fruit

¼ cup (60g) glacé cherries
¼ cup (40g) sultanas
¼ cup (60ml) brandy
4 large eggs, separated
½ cup (80g) icing sugar
¼ cup (25g) cocoa powder
60g dark (semi-sweet)
chocolate
⅓ cup (45g) roasted hazelnuts,
chopped coarsely
PROCESSOR FRUIT CAKE THE GREAT AUSTRALIAN CHRISTMAS PUDDING
45g chocolate honeycomb bar,
chopped coarsely
2 teaspoons powdered gelatine 5 Stir melted chocolate into egg
1 tablespoon hot water mixture. Pour chocolate mixture
1 cup (250ml) pouring cream over fruit, mix well. Stir in nuts
180g white chocolate and honeycomb.
¼ cup (35g) hazelnuts, extra, 6 Sprinkle gelatine over the hot
roughly chopped water in a small heatproof jug; stand
jug in a small saucepan of simmering
1 Place mixed glacé fruit into water, stir until gelatine dissolves.
a food processor fitted with a metal Cool slightly. Stir gelatine into
blade. Process for 3 seconds. Add chocolate mixture.
cherries, process 2 seconds. Place 7 Beat cream in a small bowl with an
fruit in a medium bowl, add sultanas; electric mixer until firm peaks form;
stir in brandy. Cover, store in a cool, fold into chocolate mixture. Pour
dark place overnight (fruit chunks mixture into pudding steamer.
GLUTEN AND DAIRY-FREE SUPEREASY SPICY FRUIT CAKES should not be too large or they will Smooth top; cover, freeze overnight.
tear the pudding when cutting). 8 Invert pudding onto a chilled
2 Line a 2-litre (8-cup) pudding serving plate; remove steamer,
Traditionally, steamer with plastic wrap, smoothing peel away plastic wrap. Return
Australians cooked the wrap to remove as many wrinkles to the freezer.
English-style puddings as possible. 9 Place white chocolate in a medium
at Christmas but, 3 Beat egg whites in a small bowl heatproof bowl over a medium
although we love with an electric mixer until firm saucepan of simmering water (don’t
them, a lighter peaks form; gradually beat in the let the water touch the base of the
pudding is more combined sifted icing sugar and bowl). Stir chocolate until smooth.
suited to a hot cocoa. Gradually beat in lightly Cool for 5 minutes, then spoon
climate, hence the beaten egg yolks. chocolate gently over top of pudding.
Great Australian 4 Place dark chocolate in a medium Return to freezer immediately to allow
Christmas pudding heatproof bowl over a medium chocolate to set. Top with extra
was created – light, saucepan of simmering water. Stir hazelnuts to serve.
creamy and cool. chocolate until smooth. Cool for
5 minutes.

50 Dessert of the Month
MINS
CLEVER
COOKING
THE GREAT AUSTRALIAN

CHRISTMAS PUDDING
YOU WILL NEED
RECIPE ON PAGE
37

Dessert of the Month 35
MINS
ZAP IT
MICROWAVE CHRISTMAS
PUDDINGS
YOU WILL NEED
6 1-cup microwave bowls
RECIPE ON PAGE
40

NIGHT BEFORE FRUIT

CAKE
PREP + COOK TIME 1¼ HOURS (+ COOLING)
SERVES 24
1½ cups (240g) mixed dried fruit

⅓ cup (60g) finely chopped
glacé ginger
410g bottled fruit mince
175g butter, chopped coarsely
⅔ cup (150g) firmly packed
brown sugar
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
½ cup (125ml) brandy
½ teaspoon bicarbonate of soda
3 eggs, beaten lightly
MICROWAVE CHRISTMAS ½ cup (120g) mashed banana
PUDDINGS (see Cook’s Notes)
PREP + COOK TIME 50 MINUTES SERVES 6
1½ cups (225g) plain flour
½ cup (75g) self-raising flour
125g butter
⅔ cup (150g) firmly packed dark
½ cup (70g) slivered almonds
COOK’S

brown sugar
2 eggs
2 teaspoons golden syrup
1 Combine fruit, ginger, fruit mince,
butter, sugar, rind, juice and ⅓ cup
of the brandy in a medium saucepan;
NOTES
1½ cups (240g) mixed dried fruit stir over medium heat until butter is
NIGHT BEFORE
½ cup (110g) canned pie apples melted and sugar dissolved. Bring
FRUIT CAKE
¾ cup (110g) plain flour mixture to the boil, remove from The cake can be made
1 teaspoon mixed spice heat; stir in soda. Transfer to a large a week ahead.
1 cup (70g) stale breadcrumbs bowl; cool. You need 1 large (230g)
¼ cup (60ml) sweet sherry 2 Preheat oven to 160°C/140°C fan. over-ripe banana to get
the amount of mashed
double cream, to serve Grease a 20cm x 30cm rectangular
banana required here.
pan; line base and two long sides
1 Grease six 1-cup (250ml) with baking paper, extending paper MICROWAVE
microwave-safe bowls. 5cm above sides. CHRISTMAS PUDDINGS
2 Beat butter and sugar in a small 3 Stir egg and banana into fruit This pudding can be
made a week ahead; store,
bowl with an electric mixer until light mixture, then stir in sifted flours. covered, in the fridge, or
and fluffy. Add eggs, one at a time, Spread mixture into pan; sprinkle freeze for up to 2 months.
beating well between additions; beat with nuts.
in golden syrup. 4 Bake about 45 minutes or until PUDDING TOPPERS
A slice of pud without
3 Stir in fruit, pie apples, sifted flour cooked when tested. Brush hot cake something creamy is a
and spice, breadcrumbs and sherry. with remaining brandy, cover with travesty! See page 42 for
Divide mixture between bowls. foil, wrap in a clean towel; cool in dreamy, creamy sauce ideas.
Microwave, uncovered, on LOW (30%) pan overnight.
30 minutes or until cooked when a 5 Cut cake into 24 squares. Dust
skewer comes out clean. Stand puddings with sifted icing sugar to serve, if
5 minutes, then turn onto serving plates. you like.
Serve immediately with double cream.

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RECIPE
SAVIOUR
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in creamy sauces and PERFECTION
Thickened Cream is a The new range of
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fresh strawberries and store-
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together and, voilà,
Eton Mess.
6 Ways
y With
A ri ,m
e
INN AM ON BR AN DY
SA UC
PHOTOGRAPHER JAMES MOFFATT + STYLISTS OLIVIA BLACKMORE + CHARLOTTE BINNS-MCDONALD

PREP + COOK TIME 2 INU
AR D SA UC RUM CREAM SAUCE ES UT 2¼ S
Combine 2 teaspoons ground

PT 10 MI ES PREP TIME 10 MINUTES
ABOUT 1 C
MAKES ABOUT 3 CUPS cinnamon, 3 teaspoons
Beat 125g softened unsalte arrowroot and ¼ cup caster
d butter Beat 125g softened cream
in a small bowl with an ele sugar in a small saucepan;
ctric cheese and 30g softened butter
mixer until light and fluffy gradually stir in 1½ cups water
. Beat in a small bowl with an electric
in 2 cups sifted icing sugar until smooth. Stir constantly
and mixer until light and creamy.
1 tablespoon brandy. Refrig over medium-high heat until
erate Beat in 2 cups sifted icing
until firm. sauce boils and thickens;
sugar, 1 egg and 1 teaspoon
TIPS The butter mixture can reduce heat, simmer,
be placed into lemon juice. Transfer mixture
a piping bag fitted with a flut
ed tube and
uncovered for 2 minutes
to a large bowl; fold in 300ml
piped into rosettes on a tray
; place in the r microwave on HIGH for
fridge until firm (or serve by whipped thickened cream and
onto servings of hot pudding
the spoonful about 2 minutes). Stir ¼ cup
2 tablespoons rum. Refrigerate
).
brandy and 15g butter into
Flavour the sauce with rum for several hours before serving.
any of your favourite liqueur
, whis , sherry or sauce until co ined.
s, or substitute TIPS This sauce can be made up e
with citrus juice. The sauce
can be made up to to 2 days ahead; store, covered, in TIPS Serve the sauce hot. The sauc
1 week ahead; store, covered ble to freeze. Arrowroot is
, in the fridge. It the fridge. The sauce is not suitable is not suita
in
can also be frozen for 3 mon
ths. to freeze. a thickening agent; it is available
the baking aisle in supermarkets.

ORANGE LIQUEUR
CUSTARD
REP + TIME
MAKES ABOUT 1 CUPS
Combine 2 tablespoons custard

w er an ¼ c caster su r
n a sma saucepan; gra ua y
stir in ½ cup oran e uice and
1 cup water. tir mixture
onstant y over me ium- ig
eat until it boil and thicken
or microwave on HIGH for about
minutes . Stir in ¼ cup sour
ream, 1 teaspoon finely rated
orange rin an 1 ta espoon
oran e- lavoured liqueur. Serve
u tard hot
TIP e custar can e ma e t e ay
be ore; store, covered, in the rid e.
Reheat custard entl when required.
ointreau an Gran Marnier are
citrus- lavoured liqueurs, but use
favourite brand. This reci e is no
uitable to reeze
AWW F D•I UE ELEVEN • 15 4

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Advertorial
HEALTHIER WAY EVERYDAY
PAN FRIED TURKEY BREAST FILLET WITH APPLES AND COLCANNON

4 Steggles turkey steaks cut from 1 Cook potatoes in boiling water a frying pan over
turkey breast fillets for about 15 minutes or until very medium heat. Brown the
750g potatoes, peeled and chopped soft. Drain well, and mash. Add the turkey in batches. Remove
½ cup hot milk milk, half the butter, and whip with from pan, set aside.
80g butter a wooden spoon until smooth. 5 Add remaining butter to pan,
cabbage, thinly sliced 2 Cook the cabbage in boiling Add, apples and gently fry until
6 shallots, chopped water for about 2 minutes, drain golden. Return turkey to pan, increase
salt and pepper to season well. Add to potato mixture with the heat. Pour in cider, add mustard and
½ cup flour
shallots, mix well. Season with salt jus. Bring to boil, and gently boil until
½ teaspoon cinnamon
and pepper. Cover and keep warm. sauce is a little syrupy and turkey has
2 apples, cut into wedges
3 Lightly pound turkey with a meat cooked through, about 5 minutes.
¾ cup apple cider
1 tablespoon wholegrain mustard mallet. Combine the flour and Serve with colcannon.
1 cup beef jus
cinnamon on large plate, season with
COOK’S NOTES Colcannon is traditionally
salt and pepper. Dust turkey steaks made from mashed potatoes and kale
with flour mixture. (or cabbage), with milk (or cream), butter,
4 Melt half remaining butter in salt and pepper.
Made from Scratch
TURKEY DELIGHT
A roast turkey is the star player on many festive menus, but
sometimes what comes out of the oven doesn’t quite live
up to expectations! Here’s how to prepare and ROAST A TURKEY
to ensure moist, SUCCULENT FLESH and crisp, golden skin.
P H O T O G R A P H E R J O H N PAU L U R I Z A R + S T Y L I S T S O P H I A YO U N G + P H O T O C H E F A N G E L A D E V L I N

1 2
STUFF THE TURKEY
PREPARE TURKEY FOR STUFFING Fill the large cavity until it is loosely stuffed. Make sure you
Pull open the neck cavity with your fingers and, using a large do not over-stuff the cavity as the stuffing needs room to
metal spoon, fill it loosely with the stuffing. expand during cooking.
3 4
PREPARE FOR THE OVEN BASTE THE TURKEY
Pull the skin over the stuffing and secure with skewers. After the turkey has been cooking for 2 hours, remove it from
Tie the legs together with kitchen string. the oven, uncover and baste. Return to the oven, uncovered
and cook until done.
Ma e from Scratch
WHEN A ROAST TURKEY TALKING TURKEY

COMES TO THE TABLE DRY
AND STRINGY WE COMPLAIN.
YET FOR TOO LONG WE’VE
BLAMED THE BIRD WHEN THE
PROBLEM IS IN THE COOKING. Stuffing
WHITE MEAT, WHEN PREPARED
PROPERLY, CAN BE JUICY,
THE TURKEY
TENDER AND DELICIOUS. Stuffing the turkey helps it to cook
evenly and provides the bonus of
Preparing a tasty side dish. Of course, it means
THE TURKEY you need to allow more time for the turkey
Turkeys are not usually trussed, to cook (see Cooking guide right) but the
but prepared for roasting by having wait is well worth it. If, however, you get to
the neck flap tucked under and the the point where the stuffing is not near
legs tied together. The opening may be done but the turkey is, scoop out the
closed, if desired, by threading small stuffing and finish in a dish
skewers (sold in sets as poultry pins) in the oven.
across it then lacing string across
Creating and around the skewers and
OVEN SPACE tying to close.
We used a Steggles 5kg turkey.
Large turkeys can take up a lot of
oven area. To co-ordinate cooking
times and oven space, roast the
ITE)
vegetables first, cover with foil and set
FING (RECIPE OPPOS

aside while the turkey cooks. When
the turkey is resting, return
vegetables to the oven and
reheat, uncovered.
TUF
EAR S
ND P
OA
T
IUT
SC
O
PR
ITH
W
EY
RK
TU
ST
ROA
T ER
HERBE D BUT
PERFECTLY
MOIST SLICES!
Hold turkey below its breast
with carving fork. With a sharp
knife, slice down one side of
breastbone with an even stroke.
Carve until enough meat has
been carved for first
servings.

Made from Scr tch
HERBED BUTTER ROAST Storing

TURKEY WITH PROSCIUTTO LEFTOVERS
AND PEAR STUFFING Remove the meat from the carcass
PREP + COOK TIME 3 HOURS 45 MINUTES (+ STANDING) Roast Turkey and store in an airtight container in the
fridge for up to one week. You can also
COOKING GUIDE
SERVES 12
use the carcass to make stock. To freeze
leftover meat, wrap in plastic wrap
5kg whole turkey
and place in an airtight container.
cooking-oil spray Freeze for up to 1 month. Thaw
¼ cup (35g) plain flour in the fridge overnight.
2 cups (500ml) chicken stock
SIZE SERVES THAW TIME COOK TIME
PROSCIUTTO & PEAR STUFFING

2.5kg 2-2½ 1½-2
60g butter (size 25)
4-6
days hours
1 small leek (200g), sliced thinly
2 cloves garlic, crushed
4.5kg 3-3½
8 slices prosciutto (120g), chopped finely

2 cups (140g) stale breadcrumbs
(size 45)
8-10 3 days
hours Food
1 small pear (180g), grated finely
6.75kg 3-3½ 4½-5
SAFETY TIPS
10-12 THAW FROZEN TURKEYS IN THE FRIDGE
(size 67) days hours
HERBED BUTTER – never on the kitchen bench. A large
125g butter, softened turkey can take more than three
9kg 6-6½ days to thaw. Once thawed, leave
2 cloves garlic, crushed 15-20 3½ days it in the fridge until it is ready
(size 90) hours
2 tablespoons finely chopped fresh sage to cook. Stuf the turkey
1 tablespoon finely chopped fresh thyme just before cooking.
1 tablespoon finely chopped
fresh rosemary
6 Meanwhile, make gravy by skimming fat
1 Make prosciutto and pear stuffing.
from pan drippings, leaving 2 tablespoons
2 Make herbed butter.
of drippings in the baking dish. Place dish
3 Preheat oven to 180°C/160°C fan. Discard
over high heat, add flour; cook, stirring, COOK’S
neck and giblets from turkey. Rinse turkey
under cold water, pat dry inside and out with
paper towel. Tuck wings under body. Gently
loosen skin over breast and tops of legs
until mixture thickens and bubbles.
Gradually stir in stock; stir until mixture
boils and thickens. Strain into serving jug.
7 Serve turkey sliced with gravy.
NOTES
using your fingers or the handle of a wooden TEST KITCHEN SECRETS
spoon (make sure you don’t puncture the REVEALED
PROSCIUTTO & PEAR STUFFING Heat
skin). Push herbed butter under skin of To test if turkey is cooked,
butter in a medium frying pan; cook leek, insert a skewer sideways
turkey, being careful not to break skin.
garlic and prosciutto, stirring, until leek is into the thickest part of
4 Fill turkey cavity with stuffing. Tie legs
tender. Stir in breadcrumbs; cook, stirring, the thigh then remove and
together with kitchen string. Place a wire rack press flesh to release the
for 2 minutes or until toasted lightly. Remove
in a large baking dish. Place turkey on rack, juices. If the juice runs
from heat, stir in pear; season to taste. Cool. clear, the turkey is cooked.
tucking neck flap under body; spray with oil, Alternatively, insert a
cover with foil. Roast 2 hours. Remove foil; meat thermometer into the
HERBED BUTTER Stir ingredients in
roast for 40 minutes, basting occasionally with thickest part of the thigh,
a small bowl until combined. without touching the bone;
pan juices, or until juices run clear when the
SERVING SUGGESTION Serve with roasted pumpkin and it should reach 190°C.
thickest part of thigh is pierced with a skewer.
red onion.
5 Transfer turkey to a large serving
platter; cover loosely with foil. Rest for
15 minutes.
51
Made from Scratch
20
WAYS WITH
GLAZED HAM
1 2 3
PEEL & SCORE BRUSH WITH GLAZE BAKE & BASTE
Let it shine
A moist, beautifully glazed baked ham
is a regal sight at any feast. More to the point,
it’s absolutely delicious! Here are 20 gorgeous glazes
from the Test Kitchen’s Pamela Clark that will
add lustre and another dimension of flavour
to a Christmas table favourite.
P H O T O G R A P H E R J O H N PAU L U R I Z A R + S T Y L I S T K R I S T I N E D U R A N T H I E S S E N + P H O T O C H E F D O M I N I C S M I T H

Made from Scratch SERVES
20
BLOOD ORANGE
MARMALADE
GLAZED HAM
RECIPE ON PAGE
54

Made from Scratch
PEELING RIND
Cut through rind about
10cm from shank end. Run
thumb around edge of the
rind, just under skin. Pull
rind from the widest side of
ham; pull rind gently from
fat to the shank cut.
CARVING HAM
Carve ham vertically
towards the bone in
SCORING FAT thin, even slices.
Using a sharp knife, score Left-over sliced ham
fat lightly at about 2.5cm is suitable to freeze
intervals, cutting just for up to one
through the surf ace of the month.
fat. Score in the opposite
direction to form a
diamond pattern.
BLOOD ORANGE MARMALADE

GLAZED HAM
PREP + COOK TIME 2 HOURS 20 MINUTES SERVES 20
9kg cooked leg of ham

whole cloves, to decorate
BLOOD ORANGE MARMALADE GLAZE

350g blood orange marmalade
¼ cup (55g) brown sugar
¼ cup (60ml) orange juice
1 Preheat oven to 180°C/160°C fan. 4 Make blood orange marmalade glaze.

Cut through the rind of the ham about 5 Line a large roasting pan with overlapping
BLOOD ORANGE MARMALADE GLAZED HAM
10cm from the shank end of the leg. sheets of baking paper (this will make
2 To remove the rind, run your thumb cleaning the dish easier). Place ham on a
around the edge of the rind, just under wire rack in the pan. Brush ham well with
the skin. Start pulling the rind from the the glaze; cover shank end with foil.
widest edge of the ham; continue to pull 6 Bake ham 40 minutes; decorate with
the rind carefully away from the fat up cloves. Bake for a further 40 minutes or
COOK’S to the cut. Remove the rind completely until browned all over, brushing
NOTES
When carving the ham,
(reserved rind can be used to cover the
cut surface of the ham to keep it moist
during storage).
occasionally with glaze during cooking.
7 Serve ham warm or cold.
3 Using a sharp knife, score across the BLOOD ORANGE MARMALADE GLAZE
if you don’t have a ham
stand, first cut a small fat very lightly at about 3cm intervals, Stir ingredients in a small saucepan over
slice from underneath cutting just through the surface of the low heat until sugar is dissolved.
so the ham sits flat. top fat. Don’t cut too deeply or the fat
will spread apart during cooking. Score TURN TO PAGE 81 for our Tropical barbecued ham recipe.
in the opposite direction to form a
diamond pattern.

Glaze of glory
We’re spoilt for choice! The Australian Women’s Weekly Test Kitchen’s very own Pamela Clark has
shared 20 of her favourite ham glaze recipes. Each one is quick, easy and delicious.
PINEAPPLE & GINGER HONEY & MUSTARD HONEYCUP MUSTARD APRICOT & MUSTARD
Mix 1 cup each of pineapple Mix ¼ cup each of seeded mustard Buy a jar of honeycup mustard Buy a jar of apricot jam, stir in a
juice and dark brown sugar with and honey with a good pinch of (we like the original) from a deli good slurp of white wine vinegar
¼ cup each of finely chopped cloves, stir in a cup of apple cider or butcher, use it to brush over the and about a tablespoon
glacè pineapple and glacè and a good slurp of balsamic ham before and during the ham’s of french mustard, stir in
ginger with a good pinch of vinegar. heating time in the oven. enough water to make the glaze
ground cloves. brushable.
CHAR SUI QUINCE & HONEY SMOKY PAPRIKA MAPLE SYRUP & MUSTARD
Buy a jar of char sui from the Chop 100g quince paste into a Mix 1 cup of tomato sauce with Mix 1 cup of dark brown sugar
supermarket or an Asian grocery bowl, add ½ cup boiling water, stir ⅓ cup brown sugar, 2 cloves with 2 teaspoons hot mustard
store, use it to brush over the until the paste is melted, stir in crushed garlic, 2 teaspoons powder, stir in ⅓ cup each
ham before and during the ham’s about ½ cup honey. smoked paprika and 2 tablespoons of apple cider vinegar and a
heating time in the oven. each of apple cider vinegar and good quality maple syrup.
Worcestershire sauce.
REDCURRAN & BRANDY PORT & MUSTARD FIG & GINGER

Buy a jar of redcurrant jelly, Spread ham fat with english Buy a jar of fig jam, mix in DOUBLE ORANGE
melt it over a low heat, stir in mustard, press brown sugar over ¼ cup each of dijon mustard, dark Buy a jar of marmalade
2 tablespoons each of brandy, mustard, bake 1 hour, baste with brown sugar and a tablespoon (we like blood orange best),
water and fresh lemon juice. a jar of melted redcurrant jelly, of grated fresh ginger. Stir in stir in ¼ cup each of dark brown
mixed with ¼ cup port and grated enough dry white wine to make sugar and fresh orange juice.
orange rind. the glaze brushable.
MANGO & CHILLI

Buy a jar of mango chutney, stir APPLE & HONEY
in a pinch of chilli flakes and Buy a small jar of apple jelly from BRANDIED FIG & ORANGE GINGERR BEER & MARMALADE
MARM
¼ cup each of brown sugar and a deli, empty the jar into a pan, fill Mix 1 cup of fig jam with Mix 1 cup of ginger beer with
water. Serve ham with a salsa the jar with honey, add to the pan, ⅓ cup fresh orange juice and ⅓ cup dark brown sugar and
made from chopped fresh mango, stir over low heat until the glaze 2 tablespoons each of dijon ¼ cup each of ginger marmalade
onion and lime juice. is brushable mustard and brandy. and orange marmalade
PINEAPPLE & SHERRY LIME & SHERRY

Mix 1 cup of brown sugar with BOURBON & BROWN SUGAR CRANBERRY & CURRANT Heat 1 cup of lime marmalade
2 tablespoons dijon mustard, Mix 1 cup each of water and dark Buy a jar each of redcurrant mixed with ¼ cup each of
a pinch of ground cloves, 2 cloves brown sugar with ¼ cup bourbon jelly and cranberry sauce, fresh lime juice, dark brown
crushed garlic and ⅓ cup and ¼ teaspoon ground cloves, boil together with ¼ cup sugar and sweet sherry in a
each of pineapple juice and glaze ham before and during lemon juice and 1 tablespoon pan, stir over low heat until
sweet sherry. heating in the oven. brandy, strain. marmalade is melted.

Side Dishes
30 15
MINS MINS
1 FRESH CHERRY AND

PISTACHIO TABBOULEH inning 2 LEMON PISTACHIO
COUSCOUS
5 RUBY GRAPEFRUIT, ENDIVE

AND POMEGRANATE SALAD
S DES 6 CHICKEN AND POTATO
SALAD
15 35
MINS MINS

Side Dishes
15 30
MINS MINS
The perfect side dish can

sometimes take the spotlight
3 BEETROOT AND
ORANGE SALAD away from the main player. 4 LYONNAISE POTATOES
Whether it’s for a festive feast,

a simple barbecue, or to serve
7 SPICE-ROASTED
VEGETABLES with leftovers, these sides are 8 GREEN MANGO AND
COCONUT SALAD
sure to steal the show!
1 15
HOUR MINS

Side Dishes
30 SERVE 15 15
MODERN LOW
WITH
CLASSIC MINS FISH MINS FAT MINS
FRESH CHERRY AND LEMON PISTACHIO BEETROOT AND ORANGE

PISTACHIO TABBOULEH COUSCOUS SALAD
PREP TIME 30 MINUTES (+ STANDING) SERVES 8 PREP + COOK TIME 15 MINUTES SERVES 4 PREP + COOK TIME 15 MINUTES SERVES 2
1½ cups (240g) burghul 1 cup couscous 340g asparagus spears, trimmed

2 cups (500ml) boiling water ¾ cup boiling water 100g curly endive, leaves separated
500g fresh cherries, seeded, halved 2 teaspoons finely grated 125g red witlof, leaves separated
1 cup (140g) pistachios, lemon rind 425g canned baby beetroot,
chopped coarsely ¼ cup lemon juice drained, halved
2 cups firmly packed fresh mint ½ cup pistachios 2 teaspoons toasted pine nuts
leaves, chopped finely 2 teaspoons olive oil 2 medium navel oranges (480g),
1 cup firmly packed fresh flat-leaf 1 clove garlic, crushed segmented
parsley leaves, chopped finely 1 small red onion, chopped finely 75g fetta, crumbled
1 red onion (100g), chopped finely ½ cup shredded fresh mint
½ cup each loosely packed mint ORANGE DRESSING
and flat-leaf parsley leaves, extra 1 Combine couscous, the boiling 2 tablespoons strained
water, rind and juice in a medium orange juice
RED WINE VINEGAR DRESSING heatproof bowl. Cover; stand about 2 teaspoons lemon juice
½ cup (125ml) olive oil 5 minutes or until liquid is absorbed, 2 teaspoons olive oil
⅓ cup (80ml) red wine vinegar fluffing with fork occasionally. 1 tablespoon white wine vinegar
2 Meanwhile, dry-fry pistachios in a
1 Combine burghul and the water heated small frying pan until fragrant; 1 Make orange dressing.
in large heatproof bowl. Stand about remove nuts from pan, chop coarsely. 2 Cook asparagus in medium saucepan
15 minutes or until burghul is tender 3 Heat oil in same pan, add garlic of boiling water, 1 minute; drain, rinse
and the water absorbed. and onion; cook, stirring, until under cold water, drain.
2 Make red wine vinegar dressing. onion softens. 3 Arrange leaves on serving plates;
3 Add cherries, nuts, chopped herbs 4 Fluff the couscous then stir top with beetroot, nuts, asparagus,
and onion to burghul. Stir in dressing; nuts, onion mixture and mint orange segments and fetta. Drizzle
season to taste. through couscous. with orange dressing.
4 Serve sprinkled with extra herbs.
ORANGE DRESSING Combine
RED WINE VINEGAR DRESSING ingredients in screw-top jar; shake well.
Whisk ingredients in small bowl;
season to taste.

Side Dishes
MODERN 30 MODERN 15 MODERN 25

CLASSIC MINS CLASSIC MINS CLASSIC MINS
LYONNAISE POTATOES RUBY GRAPEFRUIT, CHICKEN AND POTATO SALAD

PREP + COOK TIME 30 MINUTES SERVES 4 POMEGRANATE AND PREP + COOK TIME 25 MINUTES SERVES 4
900g desiree potatoes, peeled,

ENDIVE SALAD 750g kipfler potatoes, unpeeled
chopped coarsely PREP TIME 15 MINUTES SERVES 4 1 cup (120g) frozen peas
2 teaspoons olive oil, plus extra ½ barbecued chicken (450g)
3 ruby grapefruit (1kg)
2 thinly red onions, medium sliced 3 slices prosciutto (45g)
¼ cup (60ml) olive oil
3 cloves garlic, crushed ⅓ cup (80ml) white wine vinegar
2 tablespoons coarsely chopped
6 rindless bacon, chopped coarsely ¼ cup (60ml) extra virgin olive oil
fresh chervil
¼ cup coarsely chopped fresh mint 1 cup loosely packed fresh small
100g curly endive leaves
basil leaves
½ cup pomegranate pulp
1 Boil, steam or microwave potatoes ½ cup loosely packed fresh mint leaves
½ cup (55g) coarsely chopped
until just tender; drain. 3 green onions, sliced thinly
roasted walnuts
2 Meanwhile, heat oil in a large ½ cup (75g) drained sun-dried
frying pan; cook onions and garlic, tomatoes, halved
1 Juice half of one grapefruit;
stirring, until onion softens. Remove
reserve juice. Peel remaining
from pan. Cook bacon in the same 1 Place potatoes in a large saucepan
grapefruit; slice thickly.
pan, stirring, until crisp; drain on of cold salted water; bring to the boil.
2 To make dressing, combine
absorbent paper. Boil about 15 minutes or until tender.
reserved juice, oil and chervil in
3 Heat extra oil in the same pan; Add peas to pan for the last minute of
screw-top jar; shake well.
cook potato, stirring, about 5 minutes cooking time. Drain. Cut potatoes in
3 Toss endive and dressing in large
or until browned lightly. Return onion half crossways.
bowl. Layer endive, grapefruit and
mixture and bacon to pan; stir gently 2 Meanwhile, discard chicken skin
pomegranate on serving plate; serve
to combine with potato. Remove from and bones; coarsely shred meat.
sprinkled with nuts.
heat; stir in mint. 3 Heat a medium frying pan over
COOK’S NOTE You need 1 medium pomegranate high heat; cook prosciutto until crisp.
TIP You can also use sebago or ruby
for this recipe. Pomegranate pulp consists of
lou potatoes.
the seeds and the edible pulp surrounding
Drain on absorbent paper.
them. To remove the seeds, cut the fruit in half 4 Combine vinegar and oil in a serving
crossways and hold each half cut-side down bowl; season to taste. Add warm potatoes
over a bowl. Hit the outside skin of the fruit
and peas; toss to coat in oil mixture. Add
sharply with a wooden spoon − as hard as you
can − the seeds should fall out − if they don’t, remaining ingredients; toss gently
dig them out with a teaspoon. to combine.
TIPS You can use any firm, waxy potatoes, such
as pontiac or desiree, for this salad. You will
need about 1½ cups (240g) coarsely shredded
cooked chicken.

15 Side Dishes
MINS
GREEN MANGO AND

COCONUT SALAD
RECIPE OPPOSITE
Perfect with
CHILLI SALT
PRAWNS
PAGE 80

Side Dishes
SPICE-ROASTED PUMPKIN, SPICE-ROASTED PUMPKIN, CARROT AND PARSNIP
CARROT AND PARSNIP

PREP + COOK TIME 1 HOUR SERVES 8
900g piece pumpkin, unpeeled,

sliced thinly
1 tablespoon olive oil
4 large carrots (720g), halved,
sliced thickly
2 large parsnips (700g),
chopped coarsely
⅓ cup firmly packed fresh flat-leaf
parsley leaves
¼ cup (40g) roasted pine nuts
SPICE PASTE
2 cloves garlic, quartered
1 teaspoon each cumin seeds and
coriander seeds
½ teaspoon ground cinnamon
GREEN MANGO AND COCONUT COOK’S
NOTES
1 teaspoon sea salt
1 tablespoon olive oil SALAD
20g butter PREP + COOK TIME 15 MINUTES SERVES 4
¼ cup (55g) firmly packed light
brown sugar 200g vermicelli noodles
GREEN MANGO AND
1½ cups (375ml) apple juice ½ cup (25g) flaked coconut
COCONUT SALAD
1 medium green mango (350g), shredded Use a V-slicer or mandoline
1 fresh long red chilli, sliced thinly to thinly shred the mango.
1 Preheat oven to 200°C/180°C fan.
2 Place pumpkin and oil in large baking ⅓ cup (50g) roasted cashew nuts
dish; toss pumpkin to coat in oil. Roast, 90g baby rocket leaves
uncovered, about 25 minutes or until 1 cup loosely packed coriander leaves
just tender. ¼ cup (60ml) olive oil
3 Meanwhile, boil, steam or microwave 2 tablespoons lemon juice
carrot and parsnip, separately, until just
tender; drain. 1 Place noodles in a medium heatproof
4 Make spice paste. bowl; cover with boiling water, stand
5 Place vegetables, parsley and nuts in 3 minutes or until noodles are tender.
large bowl with spice mixture; toss gently Drain.
2 Cook coconut in a dry frying pan, VERMICELLI NOODLES
to combine.
stirring frequently, over medium heat,
SPICE PASTE Using mortar and pestle or about 2 minutes or until browned lightly.
small electric spice blender, crush garlic, 3 Place noodles and coconut in a large
seeds, cinnamon, salt and oil until mixture bowl with remaining ingredients; toss
forms a thick paste. Melt butter in large gently to combine.
frying pan; cook paste, stirring, about
3 minutes or until fragrant. Add sugar
and juice; bring to the boil. Cook, stirring,
about 10 minutes or until spice mixture
thickens slightly.
61
Edible Gifts
A home-made gift is a thoughtful one

and when that gift is edible,
it is truly a gift from the heart.
Our edible gifts have everyone in mind,
For those with a sweet-tooth
and those with more savoury tastes.
And to make it more special
we’ve included gift wrapping suggestions
worthy of the treasure within!
62
Edible Gifts
CREA Y CARA EL
PREP + K TIME MINUTE
+ STANDING MAKES 8
1 cup (220g) caster sugar

90 unsalted butter
2 ta es ons en s
⅓ cup (115g) glucose syru
½ cup (125ml) sweetened
con ense mi
Grease ee 19cm-s uare

cake an.
Com ine su ar, utter,
rups, and milk in a medium
heav -based sauce an; stir
over heat, without boilin ,
until su ar is dissolved.
WHIT RAN Bri to a boil; boil, stirri ,
THER HADE bout 7 minutes or until
REY A LLY-LEAF
llow bubbles to subside; pour
REEN ED & WHIT
into pan, stand 10 minutes.
LKA D T ARBLIN Mark squares usin reased
IN HA HE K HEVR metal atula. Cool be ore
cutt n nto squares.
LE AN RP RAT
E METRI
N MOODY MIDNIGHT BLUESN

Edible Gifts
RASPBERRY CORDIA
REP + K TIME 5 MINUTE
+ STANDING MAKES 8 CUP
ilute the cordial ith 500 resh raspberrie

n al amount of ice cup 180ml wate
water or chilled sparklin
ineral ater. .5 peac es, see e ,
SER in sses with chopped coarsely
ice s a min ea es. w ite su ar
It’s also delicious ser e
undiluted as a sauce o e
teas oon citric aci
-cream.
STO in the ridge ombine raspberries and
or to two weeks.
cup o the water in medium
sauc an; brin to the boil.
educe heat; simmer, mashin
with a potato masher, about
minutes or until pulp . Pour
ixture throu h muslin-lined
sieve into m ium . Stan
0 minutes, then s eeze
uslin to extract more uice
Meanwhile, combine peaches
and the remaining water in
a medium saucepan; simmer,
overed about 5 minutes or until
ixture is u . Mas eac
ixture wit a potato mas er.
COLOUR our mixture t roug a mus
PRIMARY BLU
sieve into arge a ow .
ANARY YELL KY BLUE
PA TEL PINK A E-LEAF REEN Stan 20 minutes, t en squeeze
us in to extract more juice
ombine fruit ices, su r and
itric aci in me ium saucepan;
stir over ig eat, wit out
IN HAM PAI LE TARTA
TYLE P LENT B L
oi ing, unti sugar isso ves.
LA I L X RI ring to t e oi .
WEE EX TI our ot syrup into ot steri ise
ott es; sea imme iate La e an
ate ott es en co

Edible Gifts
WHITE
CHOCOLATE JEWELS
(+ REFRIGERATION) MAKES 16
½ cup (70g) roasted

unsalted pistachios
¼ cup (50g) halved
green glacé cherries
¼ cup (50g) halved
red glacé cherries
¼ cup (60g) coarsely
PHOTOGRAPHER JOSHUA DASEY + STYLIST MARGOT BRADDON + PHOTOCHEF NICOLE DICKER
chopped glacé peaches

¼ cup (55g) coarsely
chopped glacé ginger
200g white eating
chocolate, melted Brown IS SO MAD
LY
COLOURS
W
1 Grease 8cm x 26cm bar WHITE _ ORANGE _

RA
ge
PP
cake pan; line base with PINK _ OTHER SHADES

ED
OF DARK BLUE _ MUSTARD _

Vn
baking paper, extending

UP I N _
GREY _ AQUA _ HOLLY-LEAF GREEN

paper 5cm over long sides.
_ A THREE WAY WITH RED & WHITE
UP I N _
2 Combine nuts, fruits and ginger PATTERNS PIN STRIPES _ PAISLEY

in medium bowl. Working quickly,
Vn
_ POLKA DOTS _ MARBLING _

stir in chocolate; spread mixture GINGHAM _ CHECKS _ CHEVRON
ED
STYLES
PP
into pan, push down firmly to POSH _ OPULENT

ge
RA
_ ELEGANT _ CORPORATE
flatten. Refrigerate until set.
W
LY _ GEOMETRIC
3 Turn bar onto board, Brown IS SO MAD
cut into slices.
N VINTAGE CHOCOLATE BROWN N

Edible Gifts
RACK R
REP + COOK TIME 0 MINUTES
+ REFRIGERATION MAKES 70
tablespoon curry powde

¼ c s 185g lain flour
¼ cup 35g self-raising flo
00g butter, chopped finely
egg, beaten lightly
teas oon water,
oximate
whit beaten lightl
teas oon sea salt
½ teaspoon caraway seeds
r -fry curry powder in small

r an over low heat until
ragrant. Cool.
Sift flours and curry powder
nto ar e ow ; ru in utter.
Stir in w o e egg an enou
ater to make a firm dough.
Knead do h on floured surface
until smooth. Cover; refrigerate
IN
ORANG _ IME GREE
reheat oven to 180 C 160 C
an. Grease oven tra s
HOCOLATE BROWN INDIG oll dou between sheets o
aki er to 2mm thickness.
Cut into 5cm rounds; lace
PO PAISLEY _ OLKA DOT
about 3cm apart onto oven tra s.
_ Brush li htl with a little e
_ ETRO _ hite; sprinkle with salt an
carawa seeds.
ake crackers about
12 minutes or until li htl
rowned. Cool on tra s
N RETRO BUTTERCUP YELLOW N

Edible Gifts
MINIATURE
APRICOT MACAROONS
¼ cup (40g) finely chopped

dried apricots
1 teaspoon orange-flavoured
liqueur
1 egg white
¼ cup (55g) caster sugar
1 cup (75g) desiccated
coconut
1 tablespoon finely chopped
white eating chocolate
PHOTOGRAPHER JOSHUA DASEY + STYLIST MARGOT BRADDON + PHOTOCHEF NICOLE DICKER
R
1 Preheat oven to 150°C/130°C

fan. Line two 12-hole
(1-tablespoon/20ml) mini
muffin pans with paper cases.
2 Combine apricots and liqueur
in small bowl.
HEAD OVE
3 Beat egg white in another L LS RH
FA EE
small bowl with electric mixer COLOURS LS
el
until soft peaks form; gradually ALL SHADES OF BLUE

IN
at
LO
add sugar, beating until _ PINK & ORANGE TOGETHER

y
VE
ORANGE _ RED & WATERMELON _

dissolved between additions.
_ Pre
WHITE _ CREAM _ PASTEL GREEN

ITH _ Pr
Fold in apricot mixture, _ BLACK _ SLATE GREY _ YELLOW

coconut and chocolate. _ CHOCOLATE BROWN _ INDIGO
IT H
4 Place 1 heaped teaspoon in PATTERNS DOTS & SPOTS

W
each paper case. Bake about _ WIDE STRIPES _ GINGHAM _

VE
PAISLEY _ FLORAL _ TICKING

LO
20 minutes; cool in pans.

a
STYLES FUN _ BEACHY

IN
tel
LS _ FESTIVE _ CALM
EE
RH FA
L LS
HEAD OVE
N PRETTY PASTEL BLUEN

Made to share
K I NG
AN I N
D DR
Gathering family and friends together is part of the festive fun, but
sharing the load saves time and also means that the responsibility of feeding
the multitudes isn’t left to one person. Whether it’s a buffet for
a crowd, a shared-plate meal for a smaller group, or just a salad to
take to a barbecue, we have the perfect plate for you to make
and take. And we haven’t forgotten drinks, either!

Made to Share 30
MINS
BLUE CHEESE, APPLE

AND BARBECUED
CHICKEN SLAW
RECIPE ON PAGE
72

Made to Share
HOW T O M A K E
Combine
1.5 LITRES
2 CUPS (6 CUPS) 1 CUP
1 CUP PIMM’S
CUCUMBER CHILLED GINGER WINE
NO 1
JUICE SPARKLING
APPLE JUICE
1 THINLY 1 THINLY 1 CUP LOOSELY

SLICED SLICED RED PACKED FRESH
LEBANESE APPLE MINT LEAVES
CUCUMBER
SERVE
SI E AND
MP I C
LY P O U R O V E R

Made to Share 30
MINS
TANDOORI LAMB
CUTLETS WITH TOMATO
AND CORIANDER SALSA
RECIPE ON PAGE
72

Made to Share
BLUE CHEESE, APPLE TANGY BEEF SALAD

AND BARBECUED PREP + COOK TIME 40 MINUTES
CHICKEN SLAW (+ REFRIGERATION) SERVES 4
PREP + COOK TIME 30 MINUTES SERVES 4 500g beef eye fillet

2 teaspoons vegetable oil
⅓ cup (45g) flaked almonds ⅓ cup (80ml) lime juice
2 medium carrots (240g) ¼ cup (60ml) fish sauce
1 large green apple (200g), 2 tablespoons caster sugar
unpeeled 2 cloves garlic, chopped finely
¼ red cabbage (450g), 10cm stick fresh lemon grass
shredded finely (20g), chopped finely
3 cups (480g) shredded 1 fresh long red chilli, seeded,
barbecued chicken chopped finely
⅓ cup chopped fresh chives 1 medium carrot (120g)
100g gorgonzola dolce or other 1 small red onion (100g),
mild blue cheese, crumbled
TANDOORI LAMB CUTLETS sliced thinly
DRESSSING WITH TOMATO AND 1 lebanese cucumber (130g),

cut into matchsticks
2 tablespoons mayonnaise CORIANDER SALSA 1 cup loosely packed fresh thai
1 tablespoon lemon juice PREP + COOK TIME 30 MINUTES SERVES 4 basil leaves
1 tablespoon water 1 cup loosely packed fresh
¼ teaspoon caster sugar ⅔ cup (130g) basmati rice mint leaves
¼ cup (75g) tandoori paste 1 cup loosely packed fresh
1 Make dressing. ¼ cup (70g) greek-style yoghurt vietnamese mint leaves
2 Place nuts in a dry small frying 1 tablespoon lemon juice ½ cup (70g) roasted peanuts,
pan over low heat, tossing frequently, 12 french-trimmed lamb chopped coarsely
for 2 minutes or until golden. cutlets (600g) 2 tablespoons fried shallots
Transfer to a large bowl.
3 Cut carrots and unpeeled apple TOMATO AND CORIANDER SALSA 1 Cut beef in half lengthways. Heat
into matchstick-sized pieces. 200g grape tomatoes, halved oil in a large frying pan over high
4 Add carrot and apple to large bowl 1 small red onion (100g), heat; cook beef 10 minutes or until
with cabbage, chicken, chives and chopped finely browned well all over and cooked as
cheese; toss gently to combine. 2 tablespoons fresh micro desired. Remove from pan. Cover; rest
5 Transfer slaw to a platter, drizzle coriander 10 minutes. Slice beef thinly.
with dressing; season with freshly 2 Combine juice, sauce and sugar in
ground black pepper. 1 Boil, steam or microwave rice a large bowl until sugar dissolves. Stir
until tender; drain. in garlic, lemon grass and chilli; add
DRESSING Whisk ingredients 2 Combine paste, yoghurt and sliced beef, then toss to coat. Cover;
together in a small bowl; season juice in a large bowl; add lamb, turn refrigerate 2 hours.
to taste. to coat lamb in mixture. Season. 3 Using a vegetable peeler, slice
TIP You will need a barbecued chicken weighing 3 Cook lamb on a heated oiled carrot into thin ribbons. Place carrot
about 900g. grill plate (or grill or barbecue) in a large bowl with onion, cucumber
for 4 minutes each side or until and herbs; toss gently to combine.
browned and cooked as desired. 4 Arrange carrot mixture on
Cover; stand for 5 minutes. a platter; top with beef, peanuts
4 Make tomato and coriander salsa. and shallots.
5 Serve lamb with rice and salsa.
TIP You can use thick-cut beef rump steak or
new-york cut steak (boneless sirloin) for this
TOMATO AND CORIANDER SALAD recipe. Reduce the cooking time slightly for
Combine ingredients in a small bowl; thinner cuts.
season to taste.

Made to Share
SPICY
TANGY BEEF SALAD
RECIPE OPPOSITE

1 LYCHEE AND LIME MUDDLE (RECIPE OPPOSITE) 2 SUNDAY MOJITO (RECIPE OPPOSITE)
3 MULLED ‘WINE’ MOCKTAIL (RECIPE OPPOSITE) 4 SPARKLING RASPBERRY (RECIPE OPPOSITE)

1
LYCHEE AND LIME MUDDLE
PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) SERVES 8
Thinly slice 12 fresh KAFFIR LIME LEAVES and

a 6cm piece FRESH GINGER; place in a small saucepan
with 2 cups WATER and ¼ cup grated DARK PALM SUGAR.
Stir over medium heat until sugar dissolves;
bring to the boil. Reduce heat; simmer,
uncovered, until reduced to 1½ cups. Strain
2
syrup into a medium heatproof jug; discard
solids. Cool; refrigerate until cold. Divide 1kg SUNDAY MOJITO
seeded LYCHEES, 1 quartered and thinly sliced LIME, PREP TIME 5 MINUTES SERVES 1
1⅓ cups WHITE RUM, ⅓ cup LIME JUICE and the syrup

Cut ½ LIME into quarters; place into cocktail
into eight glasses; gently crush and mix with a
shaker. Using a muddler, crush lime with
muddling stick (or the handle of a thick wooden
2 LYCHEES and 6 sprigs FRESH MINT. Add 45ml
spoon or a pestle). Top with ice and 2 cups
MALIBU, 15ml LYCHEE LIQUEUR and ½ cup ice cubes;
chilled SODA WATER.
shake vigorously. Strain into cocktail glass;
TIP A muddling stick is a bartender’s tool used to crush
top with 80ml PINEAPPLE juice. Garnish with
or mash fruits, herbs and spices in the bottom of a glass
to release their flavour. PINEAPPLE LEAF and ORCHID.
3 4
MULLED ‘WINE’ MOCKTAIL SPARKLING RASPBERRY
PREP + COOK TIME 20 MINUTES (+ REFRIGERATION) SERVES 8 PREP TIME 25 MINUTES (+ REFRIGERATION) SERVES 8
Combine 2 litres (8 cups) RED GRAPE JUICE, Combine 180g (6oz) fresh or frozen
4 strips orange rind, 2 tablespoons LIGHT BROWN RASPBERRIES, ⅓ cup STRAWBERRY-FLAVOURED LIQUEUR,
SUGAR, 2 CINNAMON STICKS, 12 CLOVES, 3 FRESH BAY LEAVES ⅓ cup ORANGE-FLAVOURED LIQUEUR, 1 tablespoon
and 2 sprigs FRESH THYME in a large saucepan. CASTER SUGAR and the ZESTED RIND of ½ small
Simmer, uncovered, for 10 minutes orange in a small bowl. Refrigerate
(do not boil). Cool; refrigerate until cold. 20 minutes, stirring occasionally, until
Strain mixture into a large jug; discard sugar dissolves. Divide mixture into
solids. Add 1 thinly sliced small ORANGE, eight glasses; top with 3 cups (750ml)
extra FRESH BAY LEAVES and FRESH SPRIGS OF THYME chilled SPARKLING WHITE WINE.
to mixture. Serve over ice. TIP Use a zesting tool to create the long thin
strips of rind.
Made to Share
20
MINS
CHILLI SALT PRAWNS

YOU WILL NEED
1kg uncooked prawns
RECIPE ON PAGE
80
25 Made to Share
MINS
CHICKEN AND SUGAR

SNAP PEA PASTA
YOU WILL NEED
cooked chicken
RECIPE ON PAGE
80

Made to Share 30
MINS
VEGETABLE, HALOUMI
AND ROCKET SALAD
RECIPE ON PAGE
81

Made to Share
EASY
OVEN BAKED RISOTTO

WITH CHICKEN, ROCKET
AND SEMI DRIED
TOMATO
RECIPE ON PAGE
81

Made to Share
CHICKEN AND SUGAR SNAP

PEA PASTA
375g long frill-edged pasta

40g butter
1 bunch spring onions (400g),
sliced thinly
1 clove garlic, crushed
300g sugar snap peas, trimmed
2½ cups (425g) shredded
cooked chicken
300ml pouring cream
2 teaspoons wholegrain mustard
2 teaspoons finely grated
CHILLI SALT PRAWNS lemon rind CHICKEN AND SUGAR SNAP PEA PASTA
50g baby spinach
CHILLI SALT PRAWNS 50g dry roasted almonds,
PREP + COOK TIME 20 MINUTES SERVES 4 chopped coarsely
1kg uncooked medium king prawns 1 Cook pasta in a large saucepan of

1 tablespoon olive oil boiling water until just tender; drain.
2 teaspoons sea salt flakes 2 Meanwhile, melt butter in a
½ teaspoon dried chilli flakes medium saucepan over medium heat;
1 teaspoon finely chopped fresh cook onion and garlic, stirring, for
flat-leaf parsley 4 minutes or until onion is soft. Stir in
sugar snap peas and chicken.
YOGHURT DIPPING SAUCE 3 Stir cream, mustard, rind and
1 cup (280g) yoghurt
juice into pan; cook, stirring,
2 tablespoons mayonnaise
without boiling, for 5 minutes or
1 tablespoon finely grated
until thickened slightly.
lemon rind 4 Toss pasta and spinach through
1 tablespoon lemon juice OVEN-BAKED RISOTTO WITH CHICKEN, ROCKET
sauce; sprinkle with nuts, season AND SEMI-DRIED TOMATO
to taste.
1 Preheat oven to 220°C/200°C fan.
TIP We used tripoline lunghe, a long
Oil oven tray; line with baking paper. ribbon-shaped pasta with frilled edges.
2 Make yoghurt dipping sauce. Any ribbon pasta can be used: fettuccine
3 Shell and devein prawns, leaving or pappardelle are fine. You could also use
leftover Christmas turkey for this recipe!
tails intact.
4 Combine prawns, oil, salt and
chilli on tray; spread prawns into
single layer. Cook prawns about
10 minutes.
5 Sprinkle parsley over sauce;
serve with prawns.
YOGHURT DIPPING SAUCE

Combine ingredients in small bowl.
TIP You can also barbecue the prawns but they
will take only a few minutes to cook.
TROPICAL BARBECUED HAM

Made to Share
฀ TROPICAL BARBECUED HAM

WITH CHICKEN, ROCKET PREP + COOK TIME 2 HOURS (+ STANDING)
฀ SERVES 10
PREP + COOK TIME 45 MINUTES SERVES 4 6kg cooked leg of ham

2 tablespoons dijon mustard
1 tablespoon olive oil ⅔ cup (150g) firmly packed
1 large brown onion (200g), brown sugar
sliced thinly ½ cup (125ml) pineapple juice
2 cloves garlic, crushed ½ cup (125ml) sweet sherry
2 cups (400g) arborio rice ¼ cup (55g) firmly packed
¾ cup (180ml) dry white wine brown sugar, extra
1 litre (4 cups) chicken stock 2 cloves garlic, halved lengthways
4 chicken breast fillets (680g) ¼ teaspoon ground clove
100g baby rocket leaves 1 medium pineapple (1.25kg),
250g heirloom cherry tomatoes, halved, sliced thickly
halved
VEGETABLE, HALOUMI ½ cup (40g) finely grated 1 Cut through the rind of the ham
AND ROCKET SALAD
parmesan
1 tablespoon coarsely chopped
about 10cm from shank end of leg in a
decorative pattern; run thumb around
fresh flat-leaf parsley edge of rind just under the skin to
250g haloumi cheese, cut into remove the rind. Start pulling rind from
1cm slices
1 Preheat oven to 180°C/350°F. the shank end to the widest edge of the
180g mushrooms, halved 175g
2 Heat oil in a shallow 3-litre ham; discard rind.
vine sweet mini capsicums, halved
(12-cup) flameproof baking dish over 2 Using a sharp knife, make shallow
3 baby eggplants (180g),
medium-high heat; cook onion and cuts in one direction diagonally across
chopped coarsely
garlic, stirring, for 4 minutes or until the fat at 3cm intervals, then shallow-
2 medium zucchini (320g),
onion softens. Add rice; stir to coat cut in opposite direction, forming
sliced thickly
in onion mixture. Stir in wine and diamonds.
½ cup fresh mint leaves
stock; bring to the boil. 3 Place ham in a deep disposable
3 Place chicken, in a single layer, baking dish; rub with combined mustard
⅓ cup (95g) greek-style yoghurt
on top of the rice mixture; cover. and sugar. Cook in covered barbecue,
150g baby rocket leaves
Transfer to oven; bake for 25 minutes using indirect heat, following
or until rice is tender and chicken is manufacturer’s instructions, 1 hour.
1 Cook haloumi, mushrooms, cooked through. Remove chicken 4 Meanwhile, stir juice, sherry, extra
capsicum, eggplant and zucchini, in from pan; stand for 5 minutes. sugar, garlic and clove in a small
batches, on a heated oiled grill plate 4 Stir rocket, tomato and a third saucepan over a medium heat until
(or grill or barbecue) until browned of the parmesan into risotto. Serve sugar dissolves. Reduce heat; simmer,
lightly and just tender. risotto with chicken; sprinkle uncovered, 10 minutes or until glaze
2 Meanwhile, process mint, juice remaining parmesan and parsley reduce by half.
and yoghurt until smooth. Season over chicken, season to taste. 5 Brush glaze over ham; cook, covered,
to taste. SERVING SUGGESTION Steamed green beans using indirect heat, further 45 minutes,
or asparagus. brushing several times with glaze during
3 Combine haloumi and vegetables
in a large bowl with rocket; toss TIP This recipe is best made close to serving. cooking. Remove from heat, cover ham
We used a semillon-style wine here, but you loosely with foil; stand 15 minutes.
gently to combine. Serve drizzled can use your favourite dry white wine.
with dressing. 6 Meanwhile, cook pineapple on
SERVING SUGGESTION Accompany with toasted
a heated barbecue (or grill or grill
wholegrain sourdough bread. pan) until browned both sides and
tender, brushing with remaining
glaze during cooking.
7 Serve sliced ham with pineapple.

Made to Share
COOKED
ON A BBQ
SERVES
10
TROPICAL
BARBECUED HAM
YOU WILL NEED
6kg cooked leg of ham
RECIPE ON PAGE
81

Made to Share
CROWD
PLEASER
SERVES
6
PAPRIKA CHICKEN WITH

CHILLI SAUCE
YOU WILL NEED
2 x 1kg chickens
RECIPE ON PAGE
85
35 Made to Share
MINS
TOMATO SALAD WITH

LABNE AND SEEDS
YOU WILL NEED
to start this recipe the
day before.
RECIPE OPPOSITE

Made to Share
TOMATO SALAD WITH LABNE PAPRIKA CHICKEN WITH

AND SEEDS CHILLI SAUCE
PREP + COOK TIME 35 MINUTES (+ REFRIGERATION) PREP + COOK TIME 1 HOUR 20 MINUTES SERVES 6
SERVES 4
2 x 1kg chickens
2 teaspoons sesame seeds 1 punnet micro coriander
2 teaspoons sunflower seeds
2 tablespoons coarsely chopped pistachios CHILLI SAUCE
2 teaspoons ground cumin 250g fresh long red chillies,
1 teaspoon sea salt flakes seeded, chopped
1kg large and small heirloom tomatoes 1 tablespoon caster sugar
½ cup (60g) sicilian green olives 2 teaspoons sea salt flakes
½ small red onion (50g), sliced thinly ½ cup (125ml) white vinegar
3 cups (350g) firmly packed watercress sprigs ¼ cup (60ml) water
¼ cup loosely packed fresh coriander sprigs
PAPRIKA CHICKEN WITH CHILLI SAUCE
OREGANO AND SMOKED PAPRIKA RUB
LABNE 1 tablespoon smoked paprika
1 teaspoon sea salt flakes 4 cloves garlic, crushed
500g greek-style yoghurt 2 tablespoons chopped fresh oregano leaves
2 tablespoons extra virgin olive oil
DRESSING 3 teaspoons sea salt flakes
¼ cup (60ml) extra virgin olive oil
1½ tablespoons lemon juice 1 Make chilli sauce. COOK’S
1 clove garlic, quartered
1 Make labne, then dressing.

2 Stir seeds, nuts, cumin and salt in a dry
2 Preheat a covered barbecue with all
burners on low and hood closed until
temperature reaches 240°C/220°C fan, or
follow manufacturer’s instructions.
NOTES
medium frying pan over low heat for 5 minutes 3 Make oregano and smoked paprika rub. TOMATO SALAD WITH
or until fragrant. Remove from pan; cool. 4 Cut chickens along both sides of LABNE AND SEEDS
Labne can be made 5 days
3 Halve or thickly slice some of the larger backbone with kitchen scissors; remove and ahead. Refrigerate, covered
tomatoes; place all tomatoes in a large bowl. discard backbones. Turn chickens over; with olive oil, in a small
Slice cheeks from olives close to the pits; press down on breastbone to flatten slightly. shallow container. Drain
before using. You can use
discard pits. Add olives to bowl with onion, Place chickens, skin-side up in one large 150g crumbled fetta or soft
watercress, coriander and half the dressing; ovenproof dish or two small ones; rub all goat’s cheese instead of
toss gently to combine. Season to taste. over with oregano and smoked paprika rub. labne. You will need 1 large
4 Serve tomato salad topped with labne and bunch of watercress for
5 Place dish in centre of barbecue; turn burners this recipe.
seed mixture; drizzle with remaining dressing. off underneath dish, leaving other burners on
low. Cook in covered barbecue for 40 minutes PAPRIKA CHICKEN WITH
LABNE Stir salt into yoghurt in a small bowl. or until browned and cooked through. CHILLI SAUCE
Line a sieve with two layers of muslin; place 6 Serve chickens cut into portions, topped Chilli sauce can be made
a day ahead; refrigerate
sieve over a deep bowl or jug. Spoon yoghurt with chilli sauce and micro coriander. in an airtight container.
mixture into sieve, gather cloth and tie into a To make the chicken easier
ball with kitchen string. Refrigerate 24 hours CHILLI SAUCE Stir ingredients in a small and faster to barbecue
or until thick, gently squeezing occasionally to it is first flattened by
saucepan over high heat; bring to the boil. removing the backbone,
encourage the liquid to drain. Discard liquid. Reduce heat; simmer, covered, for 8 minutes a cooking technique
Roll or shape tablespoons of labne into balls. or until chilli is tender. Cool 5 minutes. Blend known as spatchcocking
or butterflying.
sauce until smooth; season to taste. Strain
DRESSING Place ingredients in a screw-top sauce into a jar. (Makes 1¼ cups.)
jar, season to taste; shake well. Stand for
20 minutes or refrigerate overnight. Discard OREGANO AND SMOKED PAPRIKA RUB
garlic before using. Combine ingredients in a small bowl.
85
35 Gorgeous gift ideas
MINS
GREAT
SNACK
SUPER SEED BRITTLE
RECIPE ON PAGE
92
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Gorgeous Gift Ideas
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IVE CRISPS

SALTED POPCORN AND NUT SLICE CHOCOLATE FRECKLE BISCUIT BARK
RECIPE OPPOSITE RECIPE OPPOSITE
WHITE CHOC-MINT CANDY CANE BARK CHILLI PARMESAN WAFERS


SALTED POPCORN AND NUT SLICE CHOCOLATE FRECKLE BISCUIT BARK
PREP + COOK TIME 15 MINUTES (+ COOLING) MAKES 20 PREP + COOK TIME 25 MINUTES (+ STANDING)
3 cups (45g) salted natural popped popcorn 125g Sao biscuits stirring, 5 minutes or until
1 cup (150g) roasted salted macadamias, chopped 150g butter, chopped sugar dissolves and mixture is
1 cup (160g) roasted salted peanuts, chopped 150g caster sugar well combined and bubbling.
RECIPE CARDS TO PHOTOCOPY OR CUT OUT AND SHARE
1 cup (80g) roasted coconut chips 100g dark chocolate, Remove from heat; pour evenly
1½ cup (450g) raw honey chopped finely over biscuits; spread to cover.
¼ cup (65g) hundreds 4 Bake for 12 minutes or until
1 Line an oven tray with baking paper. and thousands golden. Remove from oven;
2 Combine popcorn, nuts and coconut in a sprinkle evenly with chocolate.
medium bowl. Place honey in a frying pan over 1 Preheat oven to Return to oven for 1 minute or
medium-high heat; bring to the boil. Reduce heat 200°C/180°C fan. Grease a until chocolate melts.
to a simmer; cook for 5 minutes or until honey 25cm x 35cm swiss roll pan; 5 Using a palette knife or the
starts to caramelise. (Watch the mixture, once it line with baking paper. back of a spoon, smooth
starts to caramelise it can quickly burn.) 2 Place biscuits in a single layer chocolate. Immediately sprinkle
3 Immediately pour honey over popcorn mixture; in pan (trim to fit if necessary). with hundreds and thousands.
stir quickly to combine. Using a spatula, scrape 3 Combine butter and sugar Stand for 1 hour or until the
mixture out onto the tray; cover with a piece of in a medium saucepan over chocolate is set. Using a large
baking paper. Using a rolling pin, roll out flat; low heat. Cook, stirring, for kitchen knife, cut bark into
remove top layer of paper, leave to cool and set. 2 minutes or until butter melts. large shards to serve.
Serve cut/broken into pieces. Increase heat to high; cook,
TIP Store in an airtight container in the fridge for TIPS Bark will keep in an airtight container for up to 1 week.
up to 2 weeks. These shards are a brilliant cheat’s cookie, utilising bought savoury
crackers, dark chocolate and a sprinkling of hundreds and thousands.
WHITE CHOC-MINT CHILLI PARMESAN WAFERS

CANDY CANE BARK PREP + COOK TIME 20 MINUTES
PREP + COOK TIME 10 MINUTES (+ REFRIGERATION)

2 cups (160g) finely grated parmesan cheese
½ teaspoon dried chilli flakes
375g white chocolate melts
½ cup finely chopped fresh flat-leaf parsley
1¼ cups (45g) rice bubbles
¼ cup loosely packed fresh flat-leaf parsley leaves
⅓ cup (25g) shredded coconut
75g candy canes, chopped coarsely
1 tablespoon silver cachous 1 Preheat oven to 180°C/160°C fan. Oil and line
1 tablespoon tiny silver cachous oven trays with baking paper.
2 Combine cheese, chilli flakes and chopped
1 Grease a 25cm x 35cm swiss roll pan. Line with parsley in medium bowl. Sprinkle mixture onto
baking paper. trays, flattening slightly with fingertips. Bake
2 Place chocolate into a medium heatproof bowl; about 10 minutes or until browned lightly and
stir over a medium saucepan of simmering water crisp. Cool on trays.
until smooth (don’t let water touch base of bowl). 3 Meanwhile, reduce oven to 70°C/50°C fan. Line
Stir in rice bubbles and coconut. Working another oven tray with baking paper. Sprinkle parsley
quickly, spread chocolate mixture onto tray as leaves on tray; bake about 15 minutes or until dried
thinly as possible; sprinkle with candy canes and and crisp but still green.
cachous. Refrigerate until set. 4 Break parmesan wafers into pieces to serve.
3 Break bark into pieces to serve. Serve sprinkled with dried parsley.
TIP We used two different sizes of silver cachous but you
can use whatever you have available.
89
SALTED POPCORN AND NUT SLICE
CHOCOLATE FRECKLE BISCUIT BARK
WHITE CH
OC-MINT
CANDY CA
NE BARK
CHILLI PARMESAN WAFERS

CHOCOLATE
BRITTLE ALMOND TO
SUPER SEED FFEECOMB
SUGAR-FREE CHOCOLATE TURKISH DELIGHT BARK

PINK-SW
IRLED P
ETAL BA
RK
CHOCOLATE ALMOND TOFFEECOMB SUPER SEED BRITTLE
PREP + COOK TIME 30 MINUTES (+ STANDING) PREP + COOK TIME 35 MINUTES (+ STANDING)
1 cup (220g) caster sugar ⅓ cup (50g) coarsely 2 cups (440g) caster sugar
¼ cup (90g) golden syrup chopped roasted ½ cup (125ml) water
RECIPE CARDS TO PHOTOCOPY OR CUT OUT AND SHARE

1 tablespoon water almond kernels ½ cup (100g) pepitas (pumpkin seeds),
1 tablespoon bicarbonate ⅓ cup (45g) roasted toasted
of soda slivered almonds ½ cup (75g) sunflower seeds, toasted
180g dark chocolate ⅓ cup (25g) roasted 1 tablespoon sesame seeds, toasted
flaked almonds 1 tablespoon black chia seeds
1 Grease 25cm x 35cm swiss roll pan. 1 Line oven tray with baking paper.
2 Combine sugar, syrup and the water in medium heavy-based 2 Combine sugar and the water in medium
saucepan; stir over heat, without boiling, until sugar dissolves. saucepan; stir over heat, without boiling, until
3 Place candy thermometer in syrup, bring to the boil; boil sugar dissolves. Bring to the boil; boil, uncovered,
about 5 minutes or until temperature reaches 148°C. without stirring, until golden brown.
4 Remove from heat; immediately stir in soda. Using metal spatula, Allow bubbles to subside; add seeds. Pour mixture
quickly spread mixture into pan. Cool at room temperature. onto tray; leave to set at room temperature.
5 Break chocolate into a medium heatproof bowl; stir over 3 Break brittle into pieces to serve.
a medium saucepan of simmering water until smooth (don’t let COOKS NOTES Chia seeds come from a plant that is related
water touch base of bowl). Spread the toffeecomb with melted to mint. They are source of fibre and omega-3 fats.
chocolate then sprinkle with nuts. Refrigerate until set.
6 Break toffeecomb into pieces to serve.
TIP It is important to use a candy thermometer to achieve consistency.
PINK-SWIRLED PETAL BARK SUGAR-FREE CHOCOLATE

PREP + COOK TIME 10 MINUTES (+ REFRIGERATION) TURKISH DELIGHT BARK
PREP TIME 10 MINUTES (+ REFRIGERATION)
pink food colouring 270g sugar-free dark chocolate
2 tablespoons edible small flowers ½ cup (70g) coarsely chopped roasted hazelnuts
1 teaspoon finely grated orange rind ⅓ cup (50g) dried cherries
1 teaspoon caster sugar ¼ cup (4g) dried edible rose petals
1 Grease a 25cm x 35cm swiss roll pan. Line with baking 1 Grease a 20cm x 30cm slice pan; line base with
paper. baking paper.
2 Place chocolate into a medium heatproof bowl; stir over a 2 Break chocolate into a medium heatproof bowl;
medium saucepan of simmering water until smooth (don’t stir over a medium saucepan of simmering water
let water touch base of bowl). Working quickly, spread until smooth (don’t let water touch base of bowl).
chocolate onto tray as thinly as possible; randomly drop Working quickly, spread chocolate into pan;
food colouring onto chocolate, swirl with a palette knife for sprinkle with nuts, cherries and rose petals.
a marbled effect. Sprinkle with edible flowers and combined Refrigerate until set.
rind and sugar. Refrigerate until set. 3 Break into shards to serve.
3 Break bark into pieces to serve.
TIP It is important to work quickly with the melted chocolate
TIP We used small edible violas but you can use any edible flowers otherwise it will begin to harden before you sprinkle the other
available. You can use any citrus rind you like. ingredients.
CHOCOLATE ALMOND TOFFEECOMB SUPER SEED BRITTLE
PINK-SWIRLED PETAL BARK SUGAR-FREE CHOCOLATE TURKISH DELIGHT BARK

10 Gorgeous Gift Ideas
MINS
PRETTY
PINK-SWIRLED
PETAL BARK
YOU WILL NEED
edible small flowers
RECIPE ON PAGE
92
94 AWW FOOD • ISSUE NUMBER • 2015

Gorgeous Gift Ideas 15
MINS
SPICY
CHILLI PARMESAN
WAFERS
RECIPE ON PAGE
89

MINS
SUGAR
FREE
SUGAR-FREE
CHOCOLATE TURKISH
DELIGHT BARK
YOU WILL NEED
edible rose petals
RECIPE ON PAGE

MINS
CLASSIC
CHOCOLATE ALMOND
TOFFEECOMB
YOU WILL NEED
golden syrup
RECIPE ON PAGE
92

MINS
CUTE!
WHITE CHOC-MINT
CANDY CANE BARK
YOU WILL NEED
silver cachous
RECIPE ON PAGE

MINS
SAVOURY
,G IC
CR
I
SERVE
WITH
RIGERA CHEESE
flour
0 plain
cups 6
aising
cu p 5g self-r
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Store in a
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MINS
CLASSIC
CHOCOLATE FRECKLE
BISCUIT BARK
RECIPE ON PAGE

MINS
SALTY &
SWEET
SALTED POPCORN AND

NUT SLICE
RECIPE ON PAGE
89

Style File
LANDSCAPE IMAGES PHOTOGRAPHER STEPHANIE KISTNER

Polar opposites
Pine trees and snow are lovinggly
spired
sentimental; while Australian-inspired
Christmas decorating is festive and fun.
So, will you be heading north or south
this Chistmas?

YOUR ST Y LE. YOU R WAY.
W H I T E B A S I C S D I A M O N D S TA B L E WA R E . AVA I L A B L E N O W.
Find your local retailer at the new maxwellandwilliams.com.au
@maxwellandwilliamsofficial #yourstyleyourway
Cook’s Secret
LAST-M I N UTE
IT’S CHRISTMAS EVE

AND YOU’RE RESTING ON YOUR LAURELS BECAUSE THE GIFTS
ARE WRAPPED AND UNDER THE TREE AND THE SHOPPING HAS BEEN DONE.
YOU’RE THINKING ABOUT WHAT CAN BE PREPARED
AHEAD OF TIME AND THEN YOU REALISE THAT YOU COMPLETELY
FORGOT ABOUT DESSERT. NEVER FEAR, A QUICK TRIP
TO THE SHOPS FOR SOME PRE-PREPARED GOODIES AND YOU CAN
CREATE A DESSERT THAT WILL HAVE EVERYONE REACHING FOR
THEIR CAMERAS!
P H OTO G R A P H E R J O H N PAU L U R I Z A R
R EC I P E S A N D S T Y L I N G S O P H I A YO U N G
104
P H OTO C H E F A N G E L A D E V L I N
AWW FOOD • ISSUE ELEVEN • 2015

Cook’s Secret
SERVES 6
30
MINS
CHRISTMAS ETON MESS

WREATH
RECIPE ON PAGE
108
Cook’s Secret
DO-IT-YOURSELF pavlovas
are fabulous if you need to FEED A CROWD.
Your guests will think it’s fun to CUSTOMISE their own
pavs − and you’ve hardly had to do a thing!
We’ve used TROPICAL FRUITS for ours,
HOWEVER YOU CAN use whatever
combination of FRUITS you like.

Cook’s Secret
15
MINS
PAVLOVA BAR
YOU WILL NEED
6 bought meringues or
meringue nests
RECIPE ON PAGE
119

Cook’s Secret
CHRISTMAS ETON MESS meringues over the wreath, sprinkle with

crumbed frozen raspberries and fresh
WREATH flowers, if using. Dust with icing sugar and
PREP + COOK 30 MINUTES (+ FREEZING) SERVES 6 drizzle with a little raspberry sauce. Serve
wreath with remaining raspberry sauce and
250g raspberries whipped cream in separate small bowls, for
1 tablespoon icing sugar, plus guests to help themselves.
extra to dust
200g coconut macarons, quartered
6 raspberry macaroons WATERMELON BAKLAVA
6 strawberry macaroons TRIFLE
250g small strawberries The trifle is ready to eat immediately or is best eaten
200g cherries within 4 hours of assembling.
1 pomegranate, halved, broken into
PREP TIME 30 MINUTES SERVES 8
WATERMELON BAKLAVA TRIFLE
small pieces
25g mini plain meringues
500g firm full-milk ricotta
edible flowers (optional), to serve
1 cup (280g) greek-style yoghurt
¾ cup (180ml) thickened cream, whipped
¼ cup (90g) honey
1 teaspoon orange flower water
1 Place 75g of the raspberries in an 3 teaspoons zested lime rind
airtight container; freeze for 2 hours. 1 cup (240g) sour cream
2 Process frozen raspberries until finely 2.5kg seedless watermelon (about
COOK’S chopped; return to the container, freeze ½ small watermelon)
NOTES
until required. In the same food processor 600g baklava, cut into 2cm x 5cm pieces
bowl, process 125g of the raspberries with ¼ cup (45g) pistachios, coarsely chopped
icing sugar until pureed. Push puree
through a fine sieve over a small bowl; 1 Process ricotta, yoghurt, honey, orange
CHRISTMAS ETON cover, refrigerate until required. flower water and 2 teaspoons of the rind in
MESS WREATH 3 Place two sheets of baking paper, a food processor until smooth. Add sour
This is a great gluten and slightly overlapping on a work surface to cream; process in short burst until
nut-free dessert, if you create a wider sheet. Using a 40cm bowl,
serve this with sorbet or
thickened. (Take care not to over process
trace a round. Using a second 30cm bowl, or the mixture will split).
non-dairy ice-cream.
trace a second round in the centre of the 2 Remove rind from watermelon; cut into
WATERMELON first round. You will now have a template 5mm-thick slices. Using a 5.5cm cutter, cut
BAKLAVA TRIFLE for the chocolate ring. out rounds. Reserve 6 pieces for the top.
4 Stir chocolate in a heatproof bowl over a 3 Cut baklava into approximate 2cm x 5cm
Choose traditional
baklava that is made with saucepan of gently simmering water (don’t finger-shaped pieces. (Depending on the
butter rather than oil allow the bowl to touch water) until melted. baklava, you may simply need to cut it in
for a better-tasting Using template as a guide, drop spoonfuls
trifle. Baklava is from half. Reserve 3 pieces for the top of the trifle.
supermarkets, bakeries,
of chocolate in ring, then using the back 4 Place half the baklava, cut side out, in
delis and nut shops. of a spoon, spread chocolate thickly and a single layer in a 12-cup capacity tall glass
evenly to fill ring. Stand until set. serving vessel. Top with a third of the
5 Carefully transfer chocolate ring to cream, half the watermelon and a third of
a large serving board. Place coconut the pistachios; repeat layering, finishing
macarons and macaroons equally around with cream, pistachios and reserved
the ring, layering with strawberries, cherries watermelon, and baklava pieces. Sprinkle
(you can halve a few cherries and remove top with remaining lime rind.
the stones if you like), pomegranate and
remaining raspberries. Crush mini

MODERN
CLASSIC
30
MINS
WATERMELON
BAKLAVA TRIFLE
YOU WILL NEED
600g baklava
12-cup capacity
tall glass
serving vessel
RECIPE OPPOSITE
Cook’s Secret

Cook’s Secret
MAKE
AHEAD
30
MINS
CHOCOLATE CARAMEL
SEMI FREDDO
YOU WILL NEED
2 x 360g packets
Belgian waffles
RECIPE ON PAGE
114
Cook’s Secret

Cook’s Secret
MAKE
AHEAD
20
MINS
THE-NIGHT-BEFORE
FROZEN CHRISTMAS
ICE-CREAM CAKE
YOU WILL NEED 800g
square dark fruit cake
RECIPE ON PAGE
114
Cook’s Secret
PANETTONE TIRAMISU THE-NIGHT-BEFORE CHOCOLATE CARAMEL

PREP TIME 30 MINUTES SERVES 12 FROZEN CHRISTMAS SEMI FREDDO
1kg panettone
ICE-CREAM CAKE You will need to start the recipe the day before
½ cup (125ml) just-made strong PREP TIME 20 MINUTES (+ FREEZING) SERVES 8 PREP TIME 30 MINUTES (+ FREEZING) SERVES 10
coffee (see tip)
800g square dark fruit cake 2 x 360g packets plain or chocolate
2 tablespoons caster sugar
550g frozen mixed berries chip Belgian waffles (see tip)
½ cup (125ml) marsala
1 litre good-quality vanilla bean 2 x 380g cans caramel top ‘n’ fill
3 x 300g mascarpone
ice-cream 500g cream cheese,
500ml ready-made thick vanilla
2 tablespoons brandy or rum chopped, softened
dairy custard
½ teaspoon ground nutmeg 2 tablespoons amaretto liqueur
50g piece of chocolate
1½ teaspoons finely grated (optional)
50g vienna almonds,
mandarin or orange rind 2 x 50g crunchie bars,
chopped coarsely
¼ cup (40g) dry-roasted almonds, chopped coarsely
6 figs, torn in half
chopped coarsely 3 oranges, peeled, sliced thinly
2 tablespoons honey
10 vanilla flavour mini 2 mandarins, peeled, segmented
meringue drops (see Cook’s Notes)
1 Using a sharp knife, score a line
around panettone at equal intervals 250ml bottle salted caramel sauce
1 Grease a 20cm springform pan;
into four layers. Holding a serrated
line base and side with baking paper, 1 Grease a 24cm springform pan;
knife horizontally, using score marks
extending paper 3cm beyond rim. line base and side with baking paper,
as guide, cut panettone into four
2 Cut fruit cake into three slices extending paper 3cm beyond rim.
layers, starting at top
horizontally. Place a square slice in 2 Trim waffles straight lengthways,
2 Stir coffee, sugar and marsala in a
the centre of the base of the pan. following the natural waffle pattern.
small jug until sugar dissolves; cool.
Using remaining slices, trim them to Place approximately five waffles,
3 Beat ¼ cup marsala mixture with
fit the gaps; reserve trimmings. Using lengthways around inside edge of pan
mascarpone and custard in a large
your hands, flatten fruit cake to form to create a collar. Trim remaining
bowl with an electric mixer until
a level base without gaps. Cut waffles horizontally on both sides to
almost firm peaks form.
trimmings into small pieces. level. Place, trimming as necessary,
4 Place base layer of panettone
3 Remove ½ cup frozen red berries, to cover base of pan.
onto a large serving plate; brush with
cut any strawberries in half. Press 3 Beat caramel, cream cheese and
a little remaining marsala mixture.
strawberries to the side of the pan liqueur in a large bowl with an
Spread with one-fifth mascarpone
using some ice-cream as ‘glue’. Place electric mixer until smooth and
mixture; grate enough chocolate over
the pan in the freezer for 10 minutes. combined. Fold in half the crunchie.
to lightly coat. Repeat to make
4 Spoon remaining ice-cream into a Spoon mixture into the waffle-lined
another three layers, finishing with
large bowl; stir in brandy, nutmeg, rind pan; smooth level. Freeze overnight.
mascarpone mixture. (For top
and almonds; stir to combine. Spoon 4 To serve, top cake with orange
panettone layer, brush underside
one-third of the ice-cream mixture into slices, mandarin segments and
with coffee syrup.) Top mascarpone
the pan; scatter with one-third reserved remaining crunchie. Drizzle with
mixture with vienna almonds and
fruit cake, smooth level with a spoon. a little caramel sauce. Serve frozen
figs. Drizzle figs with honey to serve.
Repeat with remaining ice-cream slices, drizzled with remaining sauce.
TIPS To assist with slicing the panettone, place
it in the freezer for 1 hour to firm, alternatively
mixture and fruit cake. Freeze for
refrigerate it overnight. 4 hours or overnight until firm.
COOK’S NOTES If fresh mandarins are
The panettone tiramisu can be made the night
5 To serve, transfer cake to a serving
unavailable, you can use 310g canned
before, if preferred. plate. Layer remaining berries and mandarin segments.
meringues over the top, crushing
TIP Amaretto is an almond-flavoured liqueur.
some of the meringues in the process. You could also use an orange, coffee or
TIP The cake can be made up to three hazelnut-flavoured liqueur instead.
days ahead.

PANETTONE TIRAMISU (RECIPE OPPOSITE) THE-NIGHT-BEFORE FROZEN CHRISTMAS ICE-CREAM CAKE
(RECIPE OPPOSITE)
CHOCOLATE CARAMEL SEMI FREDDO (RECIPE OPPOSITE) CHRISTMAS ETON MESS WREATH (RECIPE PAGE 108)
30 Cook’s Secret
MINS
PANETTONE TIRAMISU
YOU WILL NEED
1kg panettone
RECIPE ON PAGE
114

Cook’s Secret
FROZEN
30
MINS
TROPICAL SPLICE WITH

MOJITO FRUIT SALAD
RECIPE ON PAGE
119

Cook’s Secret
30
MINS

MOJITO FRUIT SALAD
RECIPE OPPOSITE

Cook’s Secret

MOJITO FRUIT SALAD
PREP + COOK TIME 1 HOUR
(+ COOLING, REFRIGERATION & FREEZING) SERVES 8
1kg mango sorbet (see Cook’s Notes)

COOK’S
1kg good-quality vanilla bean ice-cream
1 lime, grated finely
½ cup (110g) caster sugar
¾ cup (180ml) water
NOTES
1 lime, cut into eight wedges, PAVLOVA BAR
wedges halved You can try other fruit
¼ cup (60ml) strained lime juice combinations:
½ cup (125ml) white rum BERRIES & MELON – serve
1 medium pineapple (1.4kg), peeled, bowls of raspberries,
blueberries, strawberries
quartered, cored, sliced thinly and mulberries with melon
1 mango, sliced thinly ball scoops of watermelon
1 kiwi, cut into wedges splashed with rosewater.
⅓ cup (80ml) passionfruit pulp GOLDEN FRUIT – serve bowls of
½ cup baby or micro mint sprigs PAVLOVA BAR passionfruit, yellow kiwi
fruit, pineapple and mango
PREP 15 MINUTES SERVES 6 with toasted macadamias.
1 Grease and line base and long sides of
11cm x 25cm, 1.5-litre loaf pan with baking 300ml thickened cream TROPICAL SPLICE WITH
paper, extending paper 5cm above edge. 1½ tablespoons icing sugar MOJITO FRUIT SALAD
Spray paper. Repeat, lining base and short 237g bottle ginger syrup You can also top the splice
sides. Spoon sorbet into pan; smooth 2 kaffir lime leaves, crushed with toasted coconut
flakes and extra lime rind,
surface. Cover; freeze 1 hour or until firm. 6 small peaches or nectarines
if you like. You will need
2 Scoop ice-cream over sorbet layer, (100g each), halved, stones removed about 4 passionfruit.
scattering with lime rind as you go; 1 small papaya (650g), halved, seeds
You can also make the
smooth surface level with the back of removed, cut into thin wedges splice with other sorbet
a spoon. Cover; freeze 2 hours or overnight 3 passionfruit, halved flavours, such as lime,
6 bought meringues or meringue nests raspberry or passionfruit.
or until firm.
3 Reserve 1 tablespoon of the sugar. Stir edible flowers (optional), to serve
remaining sugar and the water in a medium
saucepan over medium heat, without 1 Just before serving, beat cream and
boiling, until sugar dissolves. Bring to the sifted icing sugar in a medium bowl with
boil; boil, uncovered, 1 minute. an electric mixer until soft peaks form.
4 Place lime wedges and remaining sugar Transfer to a serving bowl.
in a large heatproof bowl, using the end of 2 Place ginger syrup in a small jug with
a rolling pin, crush lime wedges. Pour over crushed kaffir lime leaves.
warm sugar syrup, lime juice, rum. Add 3 Place peaches in a bowl; pour over
pineapple, mango, kiwi and passionfruit; toss 2 tablespoons of the ginger syrup. Arrange
gently to mix. Refrigerate until required. remaining fruit in separate bowls and
5 Rub the outside of the pan with a warm, place meringues on a cake stand, scattered
damp cloth. Invert pan, remove lining with flowers, for guests to assemble
paper; cut into thick slices. Serve with fruit pavlovas themselves.
salad and mint sprigs.
FOR MORE OF OUR RECIPES GO TO 119

Clever Cooking
‘twas the day after

CHRISTMAS...
It was a festive feast to remember, but you’re
left with a fridge full of tasty leftovers. Never
fear! With a little imagination − and not
a lot of effort − you can reinvent what’s
LI
FO O
left of the ham, turkey, pork, pud and A M

E
D P
fruit mince pies into brand new food

CC
HO
BE
TO
ideas that are perfect for a light

RE
G
EF
R
A
Boxing Day lunch or dinner,

PH
C
TO
E
R
A
O
I
N H
LL
W
or a relaxed picnic.
A
ST
P
+
AC R
U
E
+S LH
T TO
YL R
IST IFE
S LO NN
UI S E PI CK FO RD & JE

Clever Cooking BOXING DAY
LETOVERS
45
MINS
FRUIT MINCE PIE POPS

YOU WILL NEED
18 cake pop sticks or
ice-block sticks.
RECIPE ON PAGE
127
WHAT TO DO WITH
LEFTOVER...
Fruit mi n ce
Pies...

CHRISTMAS
Clever Cooking
LEFTOVERS
HAM COTTAGE LOAF

YOU WILL NEED
1 round cob loaf
RECIPE ON PAGE
126
WHAT TO DO WITH
LEFTOVER...
Ham
Clever Cooking
WHAT TO DO WITH
LEFTOVER...
Fruit ca ke
CHRISTMAS
LETOVERS
20
MINS
FRUIT CAKE CREAM

PARFAITS
YOU WILL NEED
mascarpone cheese
RECIPE ON PAGE
127
BOXING DAY
Clever Cooking
LETOVERS
WHAT TO DO WITH
20 LEFTOVER...
Roast pork
MINS
PORK SALAD WITH

CHILLI PLUM DRESSING
RECIPE ON PAGE
126

Clever Cooking BOXING DAY
LETOVERS
20
MINS
TURKEY, CRANBERRY
AND PEANUT SALAD
RECIPE ON PAGE
126
WHAT TO DO WITH
LEFTOVER...
Turkey

Clever Cooking
20 20 30
MINS MINS MINS
PORK SALAD WITH CHILLI TURKEY, CRANBERRY AND HAM COTTAGE LOAF
PLUM DRESSING PEANUT SALAD PREP + COOK TIME 30 MINUTES SERVES 8
PREP TIME 20 MINUTES SERVES 4 PREP TIME 20 MINUTES SERVES 6

6 medium zucchini (720g), sliced
1 medium wombok (1kg), 1kg cooked turkey breast

thinly lengthways
shredded finely 1 cup (240g) ricotta
½ cup (125ml) red wine vinegar
¼ cup finely chopped fresh
½ cup finely shredded fresh mint 1 teaspoon dijon mustard
1 small red onion (100g), ¼ cup (60ml) light olive oil
flat-leaf parsley
sliced thinly ⅔ cup (90g) dried cranberries 2 tablespoons finely chopped
400g leftover roast pork, 3 stalks celery (450g), trimmed,
fresh mint
shredded finely sliced thinly 1 clove garlic, crushed
½ cup firmly packed fresh 1¼ cups (100g) bean sprouts 1 round cob loaf (450g)
mint leaves 1 cup (50g) snow pea sprouts ½ cup (150g) chunky rocket and
½ cup (70g) roasted unsalted cashew dip
CHILLI PLUM DRESSING peanuts 300g thinly sliced baked ham
½ cup (150g) mayonnaise ½ cup firmly packed fresh mint
½ cup (125ml) plum sauce leaves, torn 1 Barbecue or grill zucchini until
1 teaspoon dried chilli flakes 1 butter lettuce, leaves separated tender; cool.
2 tablespoons water 2 Combine ricotta, herbs and garlic
1 Coarsely shred turkey. in medium bowl; season.
1 Make chilli plum dressing. 2 Combine vinegar, mustard and oil 3 Cut shallow lid from top of loaf;
2 Place wombok, shredded mint, in large bowl. Add turkey, cranberries, remove soft bread from inside loaf,
onion and half the pork in large bowl celery, sprouts, nuts and mint; toss leaving 2cm (¾-inch) thick shell.
with half the dressing; toss gently gently to combine. Season to taste. 4 Spread dip all over the inside of
to combine. 3 Serve salad on lettuce leaves. the bread shell and lid. Layer
3 Divide wombok mixture among zucchini, ham and ricotta mixture
serving plates; top with remaining three or four times inside bread shell.
TIP If taking this salad on a picnic, pack salad
pork and the mint leaves, drizzle ingredients and dressing separately and Press mixture down firmly; replace
with remaining dressing. assemble on location. lid, pressing down firmly.
5 Tie loaf tightly with kitchen
CHILLI PLUM DRESSING Whisk string then enclose in plastic wrap.
ingredients in small bowl; season Refrigerate loaf about 2 hours or
to taste. until ready to serve.

Clever Cooking
COOK’S
NOTES
45 20
MINS MINS
HAM COTTAGE LOAF

You can buy FRUIT MINCE PIE POPS FRUIT CAKE CREAM
char-grilled zucchini
from the deli section at
PREP TIME 45 MINUTES PARFAITS
(+ FREEZING & STANDING) MAKES 18
most supermarkets; you will PREP TIME 20 MINUTES SERVES 6
need about 2½ cups.
80g dark eating chocolate
250g mascarpone cheese
FRUIT MINCE PIE POPS 360g fruit mince pies
¼ cup (60ml) whisky
You need an empty egg 2 tablespoons sweet sherry
carton or block of styrofoam, 1 tablespoon icing sugar
250g dark chocolate Melts
and 18 cake pop sticks ½ cup (125ml) thickened
or ice-block sticks for ¼ cup (55g) demerara sugar
cream, whipped
this recipe.
300g fruit cake, crumbled
1 Cut 18 slits into top of empty egg
Use any coloured chocolate
Melts you like for dipping – carton (see Cook’s Notes).
1 Combine mascarpone,
a combination of milk 2 Melt eating chocolate in small
and dark Melts works well.
2 tablespoons of the whisky and
heatproof bowl over small saucepan of
Melt the chocolate in sifted icing sugar in large bowl;
simmering water (don’t let water touch
a microwave oven if you fold in cream.
like. Use short bursts of base of bowl); cool.
2 Sprinkle half the cake into six
medium power for best 3 Break mince pies into medium bowl;
results. Lollypop sticks are ¾-cup (180ml) glasses; sprinkle with
crush finely with a fork. Stir in sherry
also fine to use in this recipe. half the remaining whisky. Spoon in
and melted chocolate. With slightly wet
half the mascarpone mixture. Repeat
Pops will keep in an hands, roll level tablespoons of mixture
airtight container at room layering with remaining cake, whisky
into balls; place on baking-paper-lined
temperature for up to and mascarpone mixture. Cover;
a week. If the weather is tray. Freeze about 1 hour or until firm.
refrigerate until required. Serve
hot, you may need to 4 Melt chocolate Melts in small
refrigerate the pops so the
topped with fresh raspberries and
heatproof bowl (don’t let water touch
chocolate doesn’t melt. sifted icing sugar, if you like.
base of bowl); transfer to a mug.
5 Work with one ball of mixture at
a time. dip tips of sticks into melted
chocolate, then push into fruit mince
balls. Dip balls in chocolate; drain
excess, sprinkle tops with sugar. Insert
sticks into slits in egg carton; stand
pops at room temperature until set.
127
Food in a Flash
SAY GOODBYE TO 2015 AND A BIG
HELLO!
TO NEW
YEAR
TOWN
Food in a Flash
PLATTER
FOOD
POLENTA CHIPS WITH

PROSCIUTTO AND
ROAST TOMATO
RECIPE ON PAGE
135

Food in a Flash
ROSY CHEEKS
Place ½ cup ice cubes, 30ml

campari, 5ml grenadine syrup and
¼ teaspoon rosewater in cocktail
shaker; shake vigorously. Pour into
ice-filled 250ml highball glass. Top
with 160ml lemonade. Garnish with
fresh rose petals.
POMEGRANATE CAIPIROSKA
Cut ½ lime into quarters. Using muddler,

crush two lime wedges in cocktail shaker
with 60ml vodka, 30ml sugar syrup and
20ml pomegranate juice.
Add 1 cup ice cubes; shake vigorously.
Strain into ice-filled 260ml old-fashioned
glass; stir in 1 tablespoon pomegranate
pulp. Garnish with remaining sliced lime
wedges.

Food in a Flash
ADAM’S APPLE
Rub lime slice around rim of 150ml martini

glass; turn glass upside-down and dip wet
rim into saucer of cinnamon sugar. Place
1 cup ice cubes, 30ml vanilla vodka, 30ml
green apple vodka, 120ml apple juice, 20ml
sugar syrup and 20ml lime juice in cocktail
shaker; shake vigorously. Strain into glass.
Garnish with fanned apple slices.

Food in a Flash
30
MINS
SOFT SHELL CRABS

WITH GREEN ONION
AILOI
YOU WILL NEED
rice flour
RECIPE ON PAGE
134
40 Food in a Flash
MINS
VEAL BRACIOLE
YOU WILL NEED
20 small bamboo skewers
RECIPE ON PAGE
134

Food in a Flash
VEAL BRACIOLE
⅔ cup (45g) stale breadcrumbs

1 tablespoon rinsed drained baby capers,
COOK’S chopped finely
NOTES
2 cloves garlic, crushed
5 veal schnitzels (500g)
(see Cook’s Notes)
1 medium lemon (140g), quartered,
SOFT-SHELL CRABS WITH sliced thickly
GREEN ONION AIOLI 20 fresh bay leaves
1 tablespoon olive oil
Soft-shelled crabs are
available fresh or frozen
from fishmongers.
1 Combine breadcrumbs, capers and garlic
in small bowl.
Crabs are best served
immediately after frying.
SOFT-SHELL CRABS WITH 2 Using meat mallet, gently pound veal,
Green onion aïoli can be GREEN ONION AIOLI one piece at a time, between sheets of
plastic wrap until 5mm thick; cut each piece
made up to 3 hours ahead;
store, covered, in the fridge. in half crossways.
½ cup (100g) rice flour
3 Press 1 level tablespoon of crumb
VEAL BRACIOLE mixture over one side of each piece of veal.
1 teaspoon dried chilli flakes
We used plain uncrumbed 2 teaspoons sea salt
Roll veal up tightly; cut each roll in half.
schnitzel, sometimes called 8 uncooked small soft−shell crabs (500g)
4 Thread lemon slices, veal rolls and bay
escalopes, in this recipe. leaves onto 20 small bamboo skewers or
vegetable oil, for deep frying
You need 20 small bamboo 1 cup loosely packed fresh basil leaves
strong toothpicks. Brush skewers all over with
skewers or strong toothpicks oil; cook on heated oiled grill plate (or grill or
for this recipe. Soak
GREEN ONION AÏOLI barbecue) until veal is cooked through.
skewers in cold water at
least an hour before using ¾ cup (225g) mayonnaise
to prevent them scorching 2 green onions, sliced finely
during cooking.
1 clove garlic, crushed
Braciole can be rolled and 1 tablespoon lemon juice
assembled on skewers up to
3 hours ahead; place on a 1 Make green onion aïoli.
tray, cover and refrigerate.
Brush with oil and cook 2 Combine flour, chilli and salt in
just before serving. medium bowl.
3 Clean crabs; pat dry then cut into
quarters. Coat crabs with flour mixture;
POLENTA CHIPS WITH
PROSCIUTTO AND shake away excess.
ROAST TOMATOES 4 Heat oil in large saucepan; deep-fry basil
about 30 seconds or until crisp. Drain on
Polenta can be made to absorbent paper. Deep-fry crabs, in batches,
the end of step 2 two
days ahead.
until browned lightly. Drain on absorbent
paper. Serve with basil and aïoli.
GREEN ONION AÏOLI Combine ingredients

in small bowl.

Food in a Flash
POLENTA CHIPS WITH

PROSCIUTTO AND ROAST KINGFISH CARPACCIO
TOMATOES PREP TIME 30 MINUTES
(+ FREEZING & REFRIGERATION) SERVES 8
(+ REFRIGERATION) SERVES 4
400g piece sashimi kingfish
3 cups (750ml) salt-reduced ¼ cup (60ml) lemon juice
chicken stock 1 small red onion (100g),
¾ cup (125g) instant polenta sliced thinly
1 cup (80g) finely grated parmes 2 tablespoons extra virgin olive oil
500g cherry truss tomatoes 1 cup loosely packed fresh flat−leaf
2 tablespoons olive oil parsley leaves
4 slices prosciutto (60g) 2 tablespoons drained baby
1 sprig fresh rosemary capers, rinsed
1 cup (180g) ligurian olives
1 Tightly wrap kingfish in plastic
1 Grease a deep 20cm square wrap; freeze 1 hour or until firm.
cake pan; line base and sides with 2 Unwrap fish; slice as thinly as
baking paper. TUNA AND AVOCADO possible. Arrange slices on platter;
2 Bring stock to the boil in a medium SUSHI BALLS drizzle fish with juice. Cover;
refrigerate 1 hour.
saucepan; gradually stir in polenta.
Reduce heat; cook, stirring, 10 minutes
PREP + COOK TIME 20 MINUTES MAKES 18 3 Combine onion, oil, parsley and
or until polenta thickens. Remove capers in medium bowl.
95g canned tuna in springwater
from heat; stir in half the parmesan. 4 Drain juice from fish; serve with
2 tablespoons japanese mayonnaise
Season to taste. Spread polenta in onion mixture.
¼ medium ripe avocado (60g)
pan. Refrigerate 3 hours or overnight 3 cups (720g) cooked sushi rice TIPS Use whatever firm white sashimi-type
fish you like. We found we could slice the
(see Cook’s Notes). ¼ cup (40g) white sesame seeds partly frozen fish finely using a mandoline
3 Preheat oven to 220°C/200°C fan. ¼ cup (50g) black sesame seeds or V-slicer.
Line two oven trays with baking paper. ¼ cup (60ml) soy sauce
4 Remove polenta from pan; cut into
20 thick chips. Place chips on a tray; 1 Drain tuna; combine in bowl with
sprinkle with remaining parmesan, mayonnaise. Season to taste. Cut
turn to coat. Bake 30 minutes or until avocado into 1cm pieces.
golden and crisp. 2 Roll 2 tablespoons of rice into a
5 Meanwhile, place tomatoes on other ball. Make an indent in the centre;
tray, drizzle with half the oil; season. push 1 level teaspoon tuna mixture
Roast in oven for last 7 minutes of and 1 piece of avocado into centre.
polenta chip cooking time. Carefully smooth over rice to enclose
6 Heat remaining oil in a large filling; shape into balls.
frying pan over medium heat; cook 3 Place seeds in two separate large
prosciutto and rosemary, turning, wide bowls. Roll balls in seeds to coat.
until prosciutto is golden and crisp. Serve balls with soy sauce.
Drain on paper towel. TIPS Black sesame seeds are available from
7 Arrange polenta chips, prosciutto Japanese and gourmet food stores. Use
and tomatoes on a platter; top with all white sesame seeds if preferred. Make
sushi balls the night before; keep, covered,
rosemary and serve with olives.
in the fridge.
SERVING SUGGESTION Serve with wood-fired or
Italian-style bread.

20 Food in a Flash
MINS
TUNA AND AVOCADO

SUSHI BALLS
YOU WILL NEED
both black and white
sesame seeds
RECIPE ON PAGE
135

Food in a Flash 30
MINS
KING FISH CARPACCIO
RECIPE ON PAGE
135

LAGER
Food in a Flash
INT AND t STICKY, DESSERT AN
AN, P s se r
De
R M D LI
GE QU
eer
E UR
B
KNOW YOUR
GLASSWARE
N, CONICAL AND
SIZES
OO
BALL TEA
w ine R DR
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THREE DIFFERENT
e
hit
W
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TR AIG
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OC TAL
all
ER
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Hi
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Whis

Food in a Flash
20
MINS
CORN FRITTERS WITH

SMOKED SALMON
YOU WILL NEED
rice flour
RECIPE ON PAGE
141

35 Food in a Flash
MINS
SESAME-CRUSTED
CHICKEN GOUJONS
RECIPE OPPOSITE

Food in a Flash
SESAME-CRUSTED CHICKEN
GOUJONS
Goujons are small strips of fish or chicken (as we use

here), coated in breadcrumbs and deep-fried.
1 cup (150g) plain flour

3 eggs
1 tablespoon water
2 cups (150g) panko breadcrumbs
½ cup (50g) white sesame seeds
½ cup (50g) black sesame seeds
1kg chicken breast fillets, sliced thickly
on the diagonal
vegetable oil, for shallow-frying
2 limes, halved and cut into thin wedges,
to serve
CORN FRITTERS WITH COOK’S
WASABI MAYONNAISE
SMOKED SALMON

1 cup (300g) whole-egg mayonnaise
1½ tablespoons wasabi paste
1 tablespoon finely chopped coriander
¼ cup (35g) plain flour

NOTES
1 teaspoon mirin
1 tablespoon rice flour SESAME-CRUSTED
½ teaspoon baking powder CHICKEN GOUJONS
1 Make wasabi mayonnaise (see Goujons are best served
½ teaspoon mild or smoked paprika
Cook’s Notes). immediately after frying.
¼ teaspoon salt
2 Place flour in a shallow bowl; season.
1 egg, beaten lightly Wasabi mayonnaise can be
In another shallow bowl, lightly beat eggs made up to 3 hours ahead;
¼ cup (60ml) milk
with the water. Place breadcrumbs and store, covered, in the fridge.
1½ cups (240g) fresh corn kernels
sesame seeds in a third shallow bowl; toss
2 green onions sliced finely
to combine. Coat chicken strips in flour, CORN FRITTERS WITH
2 tablespoons finely chopped SMOKED SALMON
dip in egg, allow excess to drip off, then
fresh coriander You will need to cut the
coat in breadcrumb mixture. kernels from two small cobs
cooking-oil spray
3 Heat 1cm oil in a large frying pan over of corn for this recipe.
1 medium avocado (250g), sliced thinly
medium heat. Cook chicken, in batches,
100g thinly sliced smoked salmon Fritters can be made up to
turning frequently, for 3½ minutes or until 6 hours ahead; place on a
golden and cooked through. Remove with tray, covered, in the fridge.
1 Sift flours, baking powder, paprika Reheat in a 180°C/160°C fan
a slotted spoon; drain on paper towel.
and salt into medium bowl; gradually oven for about 5 minutes or
4 Serve chicken with mayonnaise and
whisk in combined egg and milk until until heated through.
lime wedges.
mixture is smooth. Stir in corn, onion
For vegetarians, serve
and coriander; season. the fritters topped with
WASABI MAYONNAISE Place ingredients in a
2 Spray heated large frying pan with avocado only.
small bowl; stir to combine. Season to taste.
cooking oil. In batches, drop 1 tablespoon
of batter for each fritter into pan; cook
fritters until browned lightly both sides.
3 Serve fritters topped with avocado and
smoked salmon. Serve with a squeeze of
lemon juice, if you like.
141
Book Extract
BOOK
COVER
SUMMER
PARTY
KEEP AN EYE
OUT FOR THIS
GREAT NEW
COOKBOOK
SUMMER PARTY ($14.95)
available at selected
newsagents & supermarkets
or online at
aww.cookbooks.com.au
BOOK EXTRACT
Be it in the park, at the beach, or in the backyard, summer means large, happy
get-togethers with plenty of fun, laughter and food. Summer Party is packed
with fantastic food from large help-yourself platters to snack-on finger food, as
well as a delicious selection of sweets. So send out the invites, it’s party time!

Book Extract
45
MINS
BARBECUED CORN,
SPINACH AND
AVOCADO SALAD
4 medium yellow capsicums

(bell pepper) (800g)
3 trimmed corn cobs (750g), halved
2 medium avocados (500g), BARBECUED CORN, SPINACH AND AVOCADO SALAD CHEESEY RISOTTO BALLS
sliced lengthways
150g (4½ ounces) baby
spinach leaves
honey mustard dressing
¼ cup (60ml) extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon dijon mustard
1 Make honey mustard dressing.

2 Quarter and seed capsicums. Cut
each quarter in half lengthways. Cook
capsicum on a heated oiled barbecue,
skin-side down, until skin blisters and
blackens. Cover capsicum pieces with
plastic or paper for 5 minutes, then
peel away skin.
3 Cook corn on a heated barbecue
until tender and lightly charred all
PEACH AND NECTARINE TART
over. Cut slabs of kernels from the
cobs, taking care to keep them intact
where possible.
4 Layer capsicum, avocado, spinach
and corn on a platter; drizzle with
dressing.
HONEY MUSTARD DRESSING

Combine ingredients in a screw-top
jar; shake well.
TIP Salad can be made to end of step 3 up to

3 hours ahead; store vegetables, covered,
separately, in the fridge. Assemble salad about
1 hour ahead; drizzle with dressing just before
serving. Dressing can be made up to 3 days
ahead; keep refrigerated.
ZUCCHINI, CARROT AND CORN FRITTERS 5 SPICED SQUID WITH LIME MAYONNAISE
143
Recipe Index
What’s on the menu this month

RECIPE INDEX Vegetarian
BAKING EDIBLE GIFTS Gluten free
Dairy free
Basic festive fruit mix, 30 Chewy creamy caramels, 63 Nut free
Egg free
Chicken & zucchini cakes, 24 Chilli parmesan wafers, 89
Cherry syrup cake, 17 Chocolate almond
Flatbreads with roasted
peppers & zucchini, 20
toffeecomb, 92
Chocolate freckle biscuit bark, 89
SAUCES AND
Gluten & dairy-free supereasy Curry caraway crackers, 66 GLAZES
spicy fruit cakes, 36
Miniature apricot macaroons, 67
Cinnamon brandy sauce, 42
Miocrowave Christmas
Pink-swirled petal bark, 92
puddings, 40 Creamy custard sauce, 43
Salted popcorn & nut
Night before fruit cake, 40
Processor fruit cake, 36
SALADS slice, 89
Ham glazes, 55
Hard sauce, 42
Sour cream, garlic & chive
Beetroot & orange salad, 58 crisps, 99 Orange hard sauce, 43
Chicken & potato Sugar-free Turkish delight Orange liqueur custard, 43
DESSERTS salad, 59 bark, 92 Rum cream sauce, 42
Chickpea, barley, orange Super seed brittle, 92
Chocolate caramel semi & cherry salad, 16
freddo, 114 Trail mix, 30
Chocolate, honey & red berry

Fresh cherry & pistachio
tabouleh, 58
White choc-mint candy cane
bark, 89
MEAT
terrine, 17
Green mango & coconut Blood orange marmalade
Christmas Eton mess White chocolate jewels, 65
salad, 61 glazed ham, 54
wreath, 108
Pork salad with chilli plum Ham cottage loaf, 126
Fruit cake cream parfaits, 127 dressing, 126
Fruit mince pie pops, 127 Ruby grapefruit, POULTRY Lyonnaise potatoes, 59
pomegranate & endive salad, 59 Polenta chips with prosciutto
Panettone tiramisu, 114 and roast tomatoes, 135
Blue cheese, apple & barbecued
Pavlova bar, 119 Tangy beef salad, 72 chicken slaw, 72 Pork salad with chilli plum
The great Australian Christmas Tomato salad with labne & Chicken & potato salad, 59 dressing, 126
pudding, 37 seeds, 85
Chicken & sugar snap pea Tandoori lamb cutlets with tomato
The-night-before frozen Turkey, cranberry & peanut pasta, 80 and coriander salsa, 72
Christmas ice-cream cake, 114 salad, 124
Chicken & zucchini cakes, 24 Tangy beef salad, 72
Tropical splice with mojito Vegetable, haloumi & rocket
salad, 81 Herbed butter roast turkey with Tropical barbecued ham, 81
fruit salad, 119
prosciutto & pear stuffing, 51 Veal braciole, 134
Watermelon baklava trifle, 108 Zucchini quinoa salad with
candied walnuts & haloumi, 27 Oven baked risotto with chicken,
rocket & semi dried tomato, 81
VEGETARIAN
Paprika chicken with chilli
SEAFOOD
DRINKS sauce, 85
Sesame-crusted chicken Chilli salt prawns, 80
Lemon & ricotta-filled zucchini goujons, 141
flowers, 20 Adam’s apple 131 Corn fritters with smoked
Turkey, cranberry & peanut salmon, 141
Lemon pistachio couscous, 58 Apple Pimm’s, 70
salad, 126
Lychee & lime muddle, 75 Kingfish carpaccio, 135
Spice-roasted pumpkin, carrot
& parsnip, 61 Mulled ‘wine’ mocktail, 75 Soft-shell crabs with green
onion aioli, 134
Zucchini fritters with Peach & raspberry cordial, 64
skordalia, 24 Tuna & avocado sushi
Pomegranate caipiroska 130 balls, 135
Rosy cheeks 130
Sparkling raspberry, 75
Sunday mojito, 75

RRP
ONLY
$9.99
CHRISTMAS
EXCLUSIVE TO from OCTOBER 1
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PUBLISHED BY BAUER MEDIA PTY LIMITED (ACN 053 273 546). 54-58 Park St,
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Food is not just about taste. Our Juicy and luscious, mangoes headline GROUP MANAGER, BRAND ADVERTISING STRATEGY Simon Davies
selection of vibrant, colourful dishes this season’s fresh fruit. They also star NEW SOUTH WALES SALES DIRECTOR Joanne Clasby
are a feast for the senses. in some gorgeous recipes you’ll love. GENERAL MANAGER MARKETING Natalie Bettini
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• THANK YOU • SEE YOU AGAIN NEXT MONTH •
ON SALE 28 DECEMBER
26
10
Conversion Chart
25
24
23
9
22
MEASURES DRY MEASURES LIQUID MEASURES
21
One Australian metric METRIC IMPERIAL METRIC IMPERIAL
8
measuring cup holds
20
approximately 250ml; one 15G ½OZ 30ML 1 FLUID OZ
Australian metric tablespoon
holds 20ml; one Australian 30G 1OZ 60ML 2 FLUID OZ
19
metric teaspoon holds 5ml.
60G 2OZ 100ML 3 FLUID OZ
The difference between one 90G 3OZ 125ML 4 FLUID OZ
18
country’s measuring cups and
7
another’s is within a two- or 125G 4OZ (¼LB) 150ML 5 FLUID OZ
three-teaspoon variance, and
17
will not affect your cooking 155G 5OZ 190ML 6 FLUID OZ
results. North America, New
Zealand and the United Kingdom 185G 6OZ 250ML 8 FLUID OZ
use a 15ml tablespoon.
16
220G 7OZ 300ML 10 FLUID OZ
All cup and spoon
6
250G 8OZ (½LB) 500ML 16 FLUID OZ
15
measurements are level. The
most accurate way of measuring
dry ingredients is to weigh 280G 9OZ 600ML 20 FLUID OZ
them. When measuring liquids,
14
use a clear glass or plastic jug 315G 10OZ 1000ML (1 LITRE) 1¾ PINTS
with the metric markings.
345G 11OZ
13
The imperial measurements
5
375G 12OZ (¾LB)
used in these recipes are
approximate only.
LENGTH MEASURES
410G 13OZ
12
Measurements for cake pans are
approximate only. Using same-
440G 14OZ
METRIC IMPERIAL
shaped cake pans of a similar
3MM ⅛IN
11
size should not affect the
470G 15OZ
outcome of your baking. We
measure the inside top of the 6MM ¼IN
500G 16OZ (1LB)
4
cake pan to determine sizes.
10
1CM ½IN
750G 24OZ (1½LB)
We use large eggs with an
2CM ¾IN
average weight of 60g. 1KG 32OZ (2LB)
9
2.5CM 1IN
5CM 2IN
8
3
OVEN TEMPERATURES 6CM 2½IN
7
8CM 3IN
The oven temperatures in this book are for conventional ovens; if you
have a fan-forced oven, decrease the temperature by 10-20 degrees. 10CM 4IN
6
°C (CELSIUS) °F (FAHRENHEIT) 13CM 5IN
2
VERY SLOW 120 250 15CM 6IN

5
SLOW 150 300 18CM 7IN

4
MODERATELY SLOW 160 325 20CM 8IN
MODERATE 180 350 22CM 9IN

3
MODERATELY HOT 200 400 25CM 10IN

1
HOT 220 425 28CM 11IN

2
inch
VERY HOT 240 475 30CM 12IN (1FT)

0 cm 1
0

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RECIPES TESTED BY US, TRUSTED BY YOU

EDITORIAL AND FOOD DIRECTOR

4 AWW FOOD • ISSUE ELEVEN • 2015

52 56 62 68 86 104 120 128

WINNING SIDES HOLIDAY EATING ... LAST-MINUTE SHOW COUNTDOWN NYE

AWW FOOD • ISSUE ELEVEN • 2015 5

themselves. Have bowls of nibbles like

all the hot food together. Don’t forget

BAGS GARBAGE TRAYS

8 AWW FOOD • ISSUE ELEVEN • 2015

SPRING SPRING SUMMER SUMMER

APPLES ARTICHOKES – GLOBE APRICOTS ASPARAGUS

10 AWW FOOD • ISSUE ELEVEN • 2015

CHOCOLATE, HONEY AND

AWW FOOD • ISSUE ELEVEN • 2015 11

12 AWW FOOD • ISSUE ELEVEN • 2015

CHERRY SYRUP CAKE

AWW FOOD • ISSUE ELEVEN • 2015 13

PHOTOGRAPHER BEN DEARNLEY + STYLIST MICHELLE NOERIANTO + PHOTOCHEF DOMINIC SMITH

14 AWW FOOD • ISSUE ELEVEN • 2015

ve, silvery bark. In the

s of 12,000 t nes each

AWW FOOD • ISSUE ELEVEN • 2015 15

CHICKPEA, BARLEY, ORANGE

SALAD This textural salad of grains,

1½ cups (300g) pearl barley 1 Preheat oven to 220°C/200°C fan.

16 AWW FOOD • ISSUE ELEVEN • 2015

CHOCOLATE, HONEY AND

You will need to start this recipe a day ahead.

½ cup (80g) almonds

CHERRY SYRUP Stir sugar, juice, rind

AWW FOOD • ISSUE ELEVEN • 2015 17

ZUCCHINI FLOWERS dish has become a gourmet classic.

PHOTOGRAPHER LOUISE LISTER+ STYLIST LUCY TWEED + PHOTOCHEF LAURA JENKINS

18 AWW FOOD • ISSUE ELEVEN • 2015

AWW FOOD • ISSUE ELEVEN • 2015 19

LEMON AND RICOTTA-FILLED FLATBREADS WITH ROASTED

250g firm ricotta 2 teaspoons (7g) dry yeast

20 AWW FOOD • ISSUE ELEVEN • 2015

AWW FOOD • ISSUE ELEVEN • 2015 21

22 AWW FOOD • ISSUE ELEVEN • 2015

These flowers have a subtle

AWW FOOD • ISSUE ELEVEN • 2015 23

COOK’S ZUCCHINI FRITTERS WITH

4 medium zucchini (480g)

24 AWW FOOD • ISSUE ELEVEN • 2015

AWW FOOD • ISSUE ELEVEN • 2015 25

PHOTOGRAPHER IAN WALLACE + STYLIST LOUISE PICKFORD + PHOTOCHEF ADAM CREMONA

26 AWW FOOD • ISSUE ELEVEN • 2015

ZUCCHINI QUINOA SALAD 1 Make candied walnuts, then white

Dating back to the earliest DAYS OF CIVILISATION,

1 FIGS 2 PEARS 3 CURRANTS 4 MUSCATELS

5 PINEAPPLE 6 SULTANAS 7 PAPAYA 8 MANGO

9 RAISINS 10 PEACHES 11 KIWIFRUIT 12 CRANBERRIES

13 APPLES 14 CITRUS PEEL 15 PRUNES 16 APRICOTS

28 AWW FOOD • ISSUE ELEVEN • 2015

AWW FOOD • ISSUE ELEVEN • 2015 29

Whether it’s HEALTHY

BASE BASIC FESTIVE

2⅓ cups (375g) sultanas

Preheat oven to 180°C/160°C fan.

30 AWW FOOD • ISSUE ELEVEN • 2015

Buying away from heat and light. Also check

The Australian Women's Weekly Food - Issue 11 2015

The Australian Women's Weekly Food - Issue 11 2015