2020-11-01 The Australian Womens Weekly Food

ow, what

a year it’s

been, but

what’s kept

me going is

dreaming of a relaxing summer break

and (hopefully!) precious catch-ups

with family and friends.

Entertaining can be a bit daunting

for anyone (including me!) over the

holiday season – what to cook, how

much to buy and prepare ahead,

decorating the table... This special issue

is designed for maximum inspiration.

If you’re opting for seafood, flip to

page 34, where you’ll bowl over your

guests with our lovely array of recipes.

Our test kitchen experts share their

go-to guides for glazed ham (page

42), roast turkey (page 46) and a great

selection of main courses (page 50).

Our sweet-tooths no doubt reveal

themselves over the festive season

and a finale with a flourish is always

highly anticipated. Do try the desserts

on our cover – all can be prepared a

day ahead. That said, it just wouldn’t

be Christmas without a traditional

pudding (page 78), a beautiful

boozy cake (page 81) and a stash of

homemade edible gifts (page 72).

After all those luscious leftovers

have been eaten, I’ll be cooking

simple healthy meals that require little

effort. Our ode to Japanese street

food on page 92 uses key ingredients,

such as Hakubaku noodles, Kewpie

Mayonnaise and the rather addictive

S&B Wasabi, which gives every dish a

tasty kick. Perfect for holiday grazing.

However you and your family

celebrate this holiday season, I hope

it’s filled with good times, good

company and great food.

Stay safe, andhappy cooking!

78FRAN ABDALLAOUI, EDITOR

My Favourites This Month

Cherry & Ginger Gravlax, page 12 Roast Pork Wreath

with Stone Fruit, page 52 Chestnut Meringue Tarts, page 7

FOLLOW US ON INSTAGRAM, FACEBOOK & PINTEREST

@WOMENSWEEKLYFOOD#THEWEEKLYEATS

We make it easy for you to plan ahead with our PREP-COOK-FREEZE icon on the recipes that are most suitable to freeze,

#THEWEEKLYEATS4

FAMILY FAVOURITES

20 Christmas brunch34 Celebratory seafood46 Perfect roast turkey50 Main course heroes56 Sensational sides58 Potatoes with crunch60 Gorgeous green vegies62 A very vegan Christmas92 Easy Japanese street food

FESTIVE FARE

26 Finger food32 Drinks for summer fun84 New Year’s Eve party

SWEET TREATS

66 Simple celebration desserts72 Edible Christmas gifts78 Classic Christmas pudding81 Rich Hazelnut Fruit Cake

Contents ISSUE 66

COOKTHE

COVERMarshmallows,

trifle and tarts – we have

your festive desserts

covered.

6

COOKBOOK SNEAK PEEK

A delicious menu made for sharing from our stunning new cookbook, Middle Eastern, page 102.

36SMOKED SALMON PLATTER

REGULARS

4 Editor’s letter6 Cook the cover: festive desserts10 In season: cherries18 Menus42 Secrets from the Test Kitchen: best-ever glazed ham90 Food bites102 Exclusive cookbook extract: Middle Eastern108 Foodie forum: your feedback112 Next month113 Recipe index

70CHOCOLATE HAZELNUT ICE-CREAM PANDORO

AWW FOOD • ISSUE SIXTY SIX 5

CHESTNUTMERINGUE TARTS

ESPRESSOCHOC-SWIRL

MARSHMALLOWSP 8

MOSCATO,RASPBERRY

& PANETTONETRIFLES

P 9

#THEWEEKLYEATS6

Cook the cover

Fancy serving up something dramatically differentfor dessert? Have we got some beauties for you!

CHESTNUT MERINGUETARTSPREP + COOK TIME 1 HOUR 5 MINUTES MAKES 6

2 cups (300g) plain flour½ cup (110g) caster sugar150g cold unsalted butter,

chopped coarsely2 tablespoons lemon juice2 tablespoons iced water,

approximately

CHESTNUT FILLING3 cups (600g) sweetened chestnut

puree (see notes)2 tablespoons finely grated orange rind2 tablespoons Cointreau or orange

liqueur

ITALIAN MERINGUE1½ cups (330g) caster sugar4 egg whites

1 Using the Kenwood food processorattachment, process flour, sugar and apinch of salt until combined. Add butterand pulse until mixture resembles coarsebreadcrumbs. Add juice and water; pulseuntil mixture comes together. Form into a disc, wrap in plastic wrap andrefrigerate for 1 hour.2 Roll out pastry on a lightly flouredsurface to 2mm thick. Line six 10cm(base measurement) tart tins withpastry. Trim and freeze for 20 minutes.3 Preheat oven to 180°C/160°C fan.Line pastry with baking paper, fill withpastry weights or rice and bake blindfor 15 minutes. Remove paper and rice;

bake for a further 10-15 minutes oruntil golden and crisp. Remove and

cool in tins to room temperature.4 Make chestnut filling. Spoon fillinginto tart cases; smooth tops. Refrigerate until needed.5 Make Italian meringue.4 Spoon meringue onto tarts. Placeunder a hot grill or, using a blowtorch,toast meringue until evenly golden. Remove from tins and serve.

CHESTNUT FILLINGCombine chestnut puree, rind andCointreau in a small bowl and whisk until smooth.

ITALIAN MERINGUEPlace sugar in a heavy-based saucepan,add ¼ cup (60ml) water and stir over lowheat until sugar dissolves. Increase heatto high and cook until syrup reaches115°C on a sugar thermometer; removefrom heat. Meanwhile, using a Kenwoodelectric mixer, whisk egg whites in alarge clean, dry bowl until soft peaksform. With motor running, slowly addhot syrup and whisk for 5 minutes.Reduce speed to low and whisk until cooled, thick and glossy.

TestKitchen NotesSweetened chestnutpuree is available fromsome delicatessensand online fromcheznuts.com.au

finaleFestive


CRANBERRY & ORANGE PANETTONEPREP + COOK TIME 2 HOURS(+ STANDING & COOLING) SERVES 12

1 cup (130g) dried cranberries½ cup (125ml) fresh orange juice3 cups (450g) bread flour, plus extra,

for dusting3 teaspoons (10g) dried yeast1¼ cups (310ml) warm milk4 egg yolks¾ cup (165g) caster sugar2 tablespoons finely grated orange rind 1 teaspoon vanilla bean paste1 teaspoon coarse cooking salt½ teaspoon grated nutmeg150g butter, chopped, at room

temperature

SUGAR CRUST2 tablespoons egg whites, beaten lightly2 tablespoons caster sugar2 tablespoons natural almonds,

halved lengthways2 tablespoons pearl sugar, crushed

(see notes)

1 Place cranberries and juice in a smallbowl; cover. Stand until needed.2 Whisk 1½ cups (225g) flour, the yeastand milk in a large bowl of a Kenwoodelectric mixer until smooth. Siftremaining flour over yeast mixture.Stand for 10 minutes or until cracksform and bubbles appear through theflour surface.3 Using the Kenwood dough hookattachment, knead dough for 10 minutesor until smooth and elastic. (You mayneed to stop the mixer and remove thedough from the hook a couple of times.)Cover bowl with plastic wrap. Stand in a warm place for 30 minutes or untildough has doubled in size.4 Add egg yolks, caster sugar, rind,vanilla, salt and nutmeg to dough; mixwith the Kenwood dough hook for3 minutes or until smooth. Add butter,one piece at a time, mixing until wellcombined. Dough should feel elastic andlook shiny. Transfer dough to a largeoiled bowl; cover with a tea towel. Standfor 30 minutes or until doubled in size.

5 Grease a deep 16cm round cake pan.Line base and side with a layer of brownpaper, then a layer of baking paper toform a 16cm high collar.6 Turn dough onto a floured surface;dust top of dough with flour. Press outdough to knock back air pockets.Sprinkle drained cranberries evenlyover dough, pressing down gently.Roll up into a log; knead gently toincorporate fruit. Shape into a ball.Place dough in cake pan; cover. Standin a warm place for 1 hour or untildough has doubled in size.7 Preheat oven to 200°C/180°C fan.Cut one slash in top of dough. Bake for20 minutes. Reduce oven temperature to180°C/160°C fan. Bake for 30 minutes.8 Make sugar crust.9 Working quickly, top panettone withsugar crust spreading evenly right to thesides of the paper; bake for a further 20minutes or until a skewer inserted intothe centre comes out clean. If panettonestarts to burn, cover with foil halfwaythrough baking to avoid overbrowning.Stand in pan for 30 minutes beforeturning onto a wire rack to cool. Keep baking paper around panettone.

SUGAR CRUSTCombine all ingredients in a small bowl.

ESPRESSO CHOC-SWIRL MARSHMALLOWSPREP + COOK TIME 15 MINUTES MAKES 9

½ cup (125ml) warm strongespresso coffee

2 tablespoons gelatine powder70g dark chocolate, chopped finely 1 tablespoon strong espresso

coffee, extra1½ cups (330g) caster sugar⅔ cup (230g) liquid glucose1 teaspoon vanilla bean paste1 cup (160g) icing sugar mixture

1 Line a 20cm x 30cm slice pan withbaking paper, allowing paper to extend2cm above side of pan.2 Place warm coffee in the large bowlof a Kenwood electric mixer with theK beater attachment and slowly sprinklewith gelatine. Set aside for 5 minutes or until gelatine dissolves.3 Gently melt chocolate with extraespresso coffee in a medium bowl setover a saucepan of simmering water until smooth. Cool to room temperature.3 Combine caster sugar, glucose and½ cup (125 ml) water in a mediumsaucepan over low heat, stirring untilsugar dissolves. Bring to the boil.Cook, without stirring, for 5–7 minutesor until temperature reaches 115°C ona sugar thermometer.4 With the Kenwood electric mixer onhigh speed, gradually add hot syrup tocoffee gelatine mixture in a thin, steadystream. Add vanilla; beat for 8 minutesor until thick and glossy.5 Working quickly, using the Kenwoodfolding tool, add chocolate and extracoffee mixture; gently fold to combine.Carefully spoon mixture into pan. Use asheet of lightly greased baking paper tohelp you gently smooth the marshmallowinto an even layer. Refrigerate for 1-2hours or until set.6 Dust a large knife with icing sugarmixture. Cut marshmallow into rectangles.Dust with icing sugar mixture to serve.

TestKitchen NotesYou will have just overhalf the panettone leftafter making trifles.

Also known as nibor hail sugar, pearlsugar granules don’tmelt at typical bakingtemperatures, so theyadd a lovely crunchwhen sprinkled oncakes and biscuits.Available fromspecialty food stores,such as The EssentialIngredient online.

#THEWEEKLYEATS8

Cook the cover

MOSCATO, RASPBERRY& PANETTONE TRIFLESPREP + COOK TIME 40 MINUTES (+ CHILLING) MAKES 6

200g panettone, cubed (see recipe, left, or use purchased panettone)

30g butter, melted, cooled30g raw sugar300g mascarpone200ml pouring cream70g brown sugar2 tablespoons brandy, plus extra

brandy to serve125g raspberries, to serve

BRANDY SYRUP¼ cup (60ml) brandy½ cup (110g) firmly packed

brown sugar

PINK MOSCATO JELLY1½ cups (375ml) pink moscato¼ cup (55g) caster sugarthinly peeled rind and juice of 1 orange1 vanilla bean, split, seeds scraped2½ titanium-strength gelatine leaves,

softened in cold water for 3-5 minutes

1 Make pink moscato jelly.2 Make brandy syrup.3 Preheat oven to 200°C/180°C fan.Line an oven tray with baking paper.Combine panettone, butter and rawsugar in a large bowl and stir to coatwell. Spread over oven tray in a singlelayer. Toast in the oven, turningoccasionally for 6 minutes or untilgolden. Set aside to cool.4 Whisk mascarpone, cream, brownsugar and brandy in a medium bowluntil soft peaks form.5 To assemble, top each glass with a fewcubes of toasted panettone; drizzle witha little extra brandy. Spoon mascarponemixture on top; refrigerate until required(this can be done several hours ahead).Serve trifles scattered with raspberries and drizzled with brandy syrup.

PINK MOSCATO JELLYStir moscato, sugar, orange rind andjuice, vanilla bean and seeds with ½ cup(125ml) water in a saucepan overmedium-high heat until sugar dissolves,bring to the boil; remove from heat.Squeeze excess water from gelatine; stir gelatine into moscato mixture until

dissolved. Strain into a jug and pourinto six 1½-cup (375ml) capacityglasses (discard vanilla bean and rind). Refrigerate until set for 4 hours orovernight. Jelly layer can be made several days ahead.

BRANDY SYRUPCombine brandy, ¼ cup (60ml) waterand sugar in a small saucepan overmedium heat. Bring to a simmer andcook for 3 minutes or until reduced and syrupy. Set aside to cool.

MAKING ITALIAN MERINGUEUsing a powerful stand mixer like the KenwoodChef XL Titanium, whisk egg whites in a largeclean, dry bowl until soft peaks form. Withmotor running, slowly add hot sugar syrup;whisk for 5 minutes. Reduce speed to low;whisk meringue until cooled, thick and glossy.

MAKING PASTRYUsing the Kenwood Chef XL Titanium foodprocessor attachment, combine flour, sugarand a pinch of salt; process until combined.Add butter; pulse until mixture resemblescoarse breadcrumbs. Add lemon juice andwater; pulse until mixture comes together.

KNEADING PANETTONE DOUGHUsing a dough hook attachment, knead doughfor 10 minutes or until smooth and elastic.(You may need to stop the mixer and removedough from the hook a couple of times.) Coverbowl with plastic wrap. Stand in a warm placefor 30 minutes or until dough doubles in size.

TestKitchen NotesStart this recipe a dayahead to set jelly and make panettone.

You can make a largesingle-layer trifle.Pour jelly into base ofa medium trifle dish;refrigerate until set for4 hours or overnight).Follow recipe from step 2.


Cook the cover

WHAT’S IN Season

CHERRIESMake the most of all-too-short cherry season with

some of our favourite recipes, both savoury and sweet.

10

FRUITAvocadosApricotsBerries: blackberries,blueberries, mulberries,raspberries, strawberriesCherriesGrapefruitLoquatsMangoesMelonsNectarinesOranges: ValenciaPapayaPassionfruitPeachesPineapples

VEGETABLESAsian greensAsparagusBeans: butter, flat, greenCapsicumsCucumbersEggplantLettucesOnions: green, springSilverbeetSpinachSweetcornTomatoesWatercressZucchini

What’s in season

Plump, juicy cherries - howbeautiful they are. With theirrich colour and subtle lustre,they’ve inspired artists and

poets for centuries. Here in Australia,cherries are among the few trulyseasonal fruits still left in our markets.While imported cherries are sometimesavailable during our off-season, everysummer, the appearance of locallygrown cherries is anticipated with muchexcitement. Most of those that come tomarket are black cherries - the dark,fleshy varieties. You will sometimes seebright red or ‘white’ varieties, which areactually cream with a red blush.Australian-grown cherries are highlyregarded and available from mid or lateOctober to late February. The Australiancrop yields upwards of 12,000 tonneseach year for domestic and exportconsumption. All cherries have onething in common, however - they areabsolutely delicious and bring happiness and enjoyment to many.

VARIETIESThere are two main species of cherries:sweet and sour. Most sold in markets aresweet. Sour cherries are generally used inprocessed foods, preserves and juices, andto make cherry brandy. About 50 varietiesare grown in Australia, with more beingdeveloped. The more widely availablevarieties include: Merchants, Supreme,Ron Seedlings, Bing, Lapin, Sweetheartand Sweet Georgia. These range fromlight red to an almost black skin, with redflesh and sweet juice. The morello cherry,a sour variety, is grown predominantly inEurope, although there are some growers in Australia’s southern states.

CHOOSING CHERRIESCherries are harvested ripe and are beststored in the fridge. Wash and dry, thenloosely pack in a covered container before refrigerating. Leave stems attached as they help to keep cherries fresh.

PURCHASING AUSTRALIAN CHERRIESBuy fresh cherries direct from the growersat biteriot.com.au. The Hall family hasbeen growing quality produce for morethan 40 years at the foot of Mt Canobolas in Orange, NSW, Australia’s highestaltitude cherry-growing region. Richvolcanic soil, clean mountain water, warm,sunny days and cool, clear nights combineto create the ideal conditions for cherries.

CHERRY & GINGER GRAVLAXPREP + COOK TIME 40 MINUTES(+ REFRIGERATION) SERVES 12

¾ cup (225g) rock salt¾ cup (165g) white sugar1 tablespoon finely grated fresh ginger1 teaspoon black peppercorns, crushed250g cherries, stones removed, chopped750g side ocean trout fillet, skin on,

pin-bones removed250g crème fraîche or sour creamrye crispbread or crackers and

micro or baby basil, to serve

CHERRY SALSA250g cherries, stones removed, sliced2 long fresh red chillies, seeds

removed, sliced thinly1 Lebanese cucumber (130g),

chopped finely2 tablespoons sweet mirin1 tablespoon lemon juice

1 Line a shallow tray with plastic wrap.2 Combine salt, sugar, ginger,peppercorns and cherries in a mediumbowl. Spread half the salt mixture overbase of lined tray. Place trout, skin-side down, on salt mixture. Top withremaining salt mixture.3 Cover whole tray with plastic wrap;fold up sides of both pieces. Placeanother dish or tray on top; weigh downwith cans of food. Refrigerate for24 hours, turning trout halfway through.4 Remove trout from tray; remove plasticwrap; discard salt mixture. Using papertowel, completely remove the saltmixture from the trout. Place trout on aclean tray; cover again with plastic wrap. Refrigerate until ready to serve.5 Make cherry salsa. Place trout on alarge platter and slice thinly at an angle.Serve with crème fraîche or sour cream, cherry salsa, crispbread and basil.

CHERRY SALSAJust before serving, combine ingredients in a small bowl.

PICKLED CHERRIESPREP + COOK TIME 30 MINUTES(+ COOLING) MAKES ABOUT 3 CUPS (750ML)

½ cup (125ml) marsala (fortified wine)½ cup (125ml) malt vinegar1 cup (220g) caster sugar1 bay leaf4 whole cloves1kg cherries, stones removed

1 Cook marsala, vinegar, sugar, bay leafand cloves in a medium saucepan overlow heat, stirring until the sugardissolves. Add cherries; bring to theboil. Simmer, stirring occasionally, for10 minutes or until cherries have justsoftened and liquid is reduced slightly.2 Spoon cherries into hot sterilised jars;seal with lids. Cool to room temperature.3 Serve with turkey, ham or roast pork.

TestKitchen NotesStore at roomtemperature for up to12 months in sterilised jars. Once opened,keep refrigerated.To sterilise jars,lay lids and jarshorizontally in a largesaucepan of warmwater. Bring tothe boil; boil for20 minutes. Carefullydrain water from jars;stand upright on awooden board. Placejars in a 120°C/100°Cfan oven to keep warmuntil pickled cherriesare ready to bottle.

#THEWEEKLYEATS12

In Season

TestKitchen NotesStart this recipe atleast 24 hours ahead.

Trout can be preparedto the end of step 4 up to two days ahead.

Not suitable to freeze.

13

TestKitchen NotesYou will need tostart this recipesa day ahead tofreeze the ice-cream.

CHERRY & GINGERICE-CREAM CAKEPREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING & FREEZING) SERVES 12

100g butter, chopped⅓ cup (115g) CSR Golden Syrup⅓ cup (115g) treacle⅓ cup (75g) CSR Brown Sugar1 cup (150g) plain flour½ teaspoon bicarbonate of soda2 teaspoons ground ginger½ teaspoon ground cinnamon¼ teaspoon ground allspice⅓ cup (80ml) milk1 egg⅓ cup (75g) crystallised ginger,

chopped finely1 litre good-quality ice-cream, softened250g cherries, stones removed, chopped

BRANDIED CHERRIES250g cherries1 cup (220g) CSR Caster Sugar1 cup (250ml) brandy

1 Preheat oven to 170°C/150°C fan.Grease a deep 20cm square cake pan;line base and sides with baking paper.2 Stir butter, syrup, treacle and sugar ina medium saucepan over low heat untilbutter and sugar are melted. Removefrom heat; stand for 20 minutes untilcooled slightly.3 Sift flour, soda and spices into a largebowl; make a well in centre. Whisk milkand egg into syrup mixture; pour intoflour mixture; stir until smooth. Stir inchopped ginger. Pour mixture into pan.4 Bake cake for 30-40 minutes or until askewer inserted into centre comes outclean. Cool in pan before turning out.

5 Line cleaned cake pan with freezerwrap. Place ice-cream in a large bowlwith cherries; stir until just combined.Press ice-cream into cake pan,smoothing to the edges; cover. Freezeovernight until firm.6 Meanwhile, make brandied cherries.7 To assemble, place cake on a servingplate. Quickly remove ice-cream frompan; trim edges. Place ice-cream oncake; decorate with brandied cherries.

BRANDIED CHERRIESPlace cherries in a heatproof bowl.Stir sugar and brandy in a mediumsaucepan over low heat until sugardissolves. Bring to the boil; boil for4-5 minutes or until thick and syrupy. Pour hot syrup over cherries; cool.

In Season

CHERRYTARTE TATIN

WITHMERINGUE

P 16


“This spectacular dessert is a triumph oftextures – buttery crisp pastry, toffeed cherries and a cloud of meringue.”Fran Abdallaoui, Editor, AWW FOOD

ROASTED CHERRY &CHOCOLATE CHEESECAKEPREP + COOK TIME 1 HOUR (+ COOLING) SERVES 12

250g cherries, stones removed, halved250g plain chocolate biscuits100g butter, melted100g cherries, extra, to serve

FILLING3 eggs¾ cup (165g) caster sugar500g cream cheese, softened100g dark chocolate, melted

GANACHE150g dark chocolate, chopped⅓ cup (80ml) pouring cream

1 Preheat oven to 160°C/140°C fan.Grease a 20cm x 28cm rectangularloose-based tart tin (see notes).2 Place halved cherries in a singlelayer on a baking paper-lined oventray. Roast for 20 minutes. Cool.3 Meanwhile, process biscuits to finecrumbs. Add butter; process untilcombined. Press biscuit mixture over base and sides of tin.4 Make filling and ganache.5 Spoon filling into base and smooth top.Bake for 20 minutes or until almost set.Cool cheesecake in oven with door ajar.6 Drizzle ganache over cheesecake.Decorate with extra cherries to serve.

FILLINGBeat eggs and sugar in a bowl with anelectric mixer until thick and creamy.Beat cheese in a medium bowl with anelectric mixer until smooth; add eggmixture in two batches. Beat in thechocolate, then stir in roasted cherries.

CHOCOLATE GANACHECombine chocolate and cream ina small saucepan; stir over low heatuntil chocolate is just melted. Cool for 10 minutes before using.

CHERRY TARTE TATIN WITH MERINGUEPREP + COOK TIME 1 HOUR 15 MINUTES SERVES 10

30g unsalted butter1 teaspoon ground cinnamon½ cup (110g) caster sugar1½ tablespoons kirsch or brandy500g fresh cherries, stones removed375g packet Carême butter puff pastry,

thawed (see notes)

MERINGUE TOPPING1 cup (220g) caster sugar4 egg whites

1 Preheat oven to 200°C/180°C fan.2 Heat butter in a heavy-based ovenprooffrying pan (21cm base, 25cm top). Stirin cinnamon and sugar until combined;stir in liqueur. Cook, stirring, over lowheat until sugar dissolves. Increase heatto medium-high; cook, stirring, for5 minutes or until mixture turns a deeptoffee colour. Remove from heat; addcherries to pan.3 Roll out pastry slightly larger than thefrying size, if needed, and trim to a 26cmsquare. Place pastry over cherries in pan;tuck in edges of pastry around cherries(it’s essential to tuck in the edges well tohold the caramel sauce). Prick top ofpastry twice to allow steam to escape.4 Bake for 25 minutes or until pastry iswell-browned and crisp. Remove fromoven; stand for 5 minutes before invertingtart onto a heatproof serving plate.5 Meanwhile, make meringue topping.6 Spoon meringue topping over the tart.Brown meringue lightly with a kitchenblowtorch. To brown meringue withouta blowtorch, place under a preheated grill for about 1 minute.

MERINGUE TOPPINGStir sugar and ¾ cup water in a smallsaucepan over medium-high heat,without boiling, until sugar dissolves.Add a sugar thermometer to pan;bring to the boil. Boil, without stirring,until mixture reaches 118°C or firmball stage. To test if the syrup is readywithout a thermometer, drop a teaspoon of syrup into a glass of cold water.Gather the syrup with your fingers– it should roll into a pliable stickyball. As the syrup is getting close totemperature, whisk the egg whitesin a bowl with an electric mixer untilsoft peaks form. With the mixer running,add the hot syrup in a thin stream.Whisk mixture for a further 8 minutes or until cooled, thick and glossy.

TestKitchen NotesCarême pastry isavailable fromsome supermarkets,delicatessens,greengrocers andgourmet food stores.Follow the packetdirections to thaw.If unavailable,stack two sheets ofready-rolled butterpuff pastry, thencontinue with the recipe.

#THEWEEKLYEATS16

In Season

TestKitchen NotesIf you don’t have aremovable-based tin,you can use a slice panthat is close to thesize. Grease and linethe base and sideswith baking paper,extending the paper5cm above sides.

Let's celebrateAs the year comes to a close, it’s time to relax with good food

and good company. Our menus will guarantee good times, too!

Ham & Turkey ChristmasSTARTER

Vietnamese Chicken Crunchy Wonton Bites page 30

and

Soft-Shell Crabs withGreen Onion Aïoli page 86

MAINSHoney-Ginger Glazed Ham page 43

and

Herb-Brined Turkey Breast in Pancetta page 49

SIDESHasselback Potatoes page 58

and

Beautiful Green Salad page 57

and

Beetroot & Walnut Crumble page 56

DESSERTBoiled Christmas Pudding page 79

Seafood ChristmasSTARTER

Oysters with Pink & GreenMignonette Dressings page 31

and

Corn Fritters with Smoked Salmon page 89

MAINSSide of Ocean Trout with Asparagus,

Fennel & Dill page 40

and

Pistachio Dukkah Prawn Skewers page 106

SIDESSalt & Vinegar Potatoes page 59

and

Parmesan Asparagus page 60

DESSERTCoconut Pavlovas

page 38

Do-ahead ChristmasSTARTER

Salmon Pinwheels page 30

MAINBrined Turkey Breast in Pancetta page 49

and

Pink Pepper Beef Filletwith Horseradish Cream page 52

SIDESGreen and Gold Couscous page 38

and

Iceberg Lettuce with Homemade Mayonnaise page 38

DESSERTChocolate Hazelnut Ice-cream

Pandoro page 70

18

Modern ChristmasSTARTERS

Warm Spiced Prawns with Guacamole page 28

and

Spiced Chicken Wingswith Creamy Herb Dip page 28

MAINRoast Pork Wreath with Stone Fruit

page 52

and

Spatchcocks with Grapes& Garlic Bread Sauce page 54

SIDESMoroccan Spiced Eggplant & Pearl

Couscous Salad page 104

and

Salad of Fresh Peas & Edamame 60

and

Zesty Broccolini page 61

DESSERTCherry Tarte Tatin with

Meringue page 16

Almost VegetarianSTARTERS

Haloumi & Avocado Bruschetta page 28

and

Cherry & Ginger Gravlax page 12

and

Polenta Chips with Prosciutto & Roasted Tomatoes page 86

MAINSMaple-glazed Lentil Loaf page 64

and

Side of White Fish with Niçoise Salsa page 40

SIDESSmoky Chats with Chilli page 59

and

Peas & Parmesan Crunch page 56

DESSERTEggnog Bavarois Cake page 69

Easy ChristmasSTARTERS

Zucchini, Carrot & Corn Fritters page 23

MAINSChimichurri Butterflied Lamb page 52

and

King Prawns with Caper, Mint& Smoked Almond Dressing page 36

SIDESPerfect Roast Potatoes page 58

and

Beautiful Green Salad page 57

and

Roast Parsnips & Pears page 57

DESSERTChoc-caramel Ice-cream

Waffle Cake page 70

AWW FOOD • ISSUE SIXTY SIX

Menus

Avery merry

BREKKIEChristmas can be a busy time socially, so a festivebreakfast is a fun and delicious way for the family

to catch up and celebrate together.

BAKED RICOTTA WITH TRUSS TOMATOES,BACON & ROCKETPREP + COOK TIME 35 MINUTES (+ STANDING) SERVES 4

500g smooth ricotta2 egg yolks⅓ cup (25g) finely grated parmesan1 tablespoon finely chopped fresh

chives1 tablespoon coarsely chopped

fresh oregano leaves

2 teaspoons fresh thyme leavespinch of chilli flakes1 tablespoon extra virgin olive oil250g truss cherry tomatoes8 (500g) rindless bacon slices250g rocket, trimmed½ cup (160g) tomato relish

1 Preheat oven to 200°C/180°C fan. Oilfour ½-cup (125ml) ovenproof dishes.2 Combine ricotta, egg yolks, parmesan,chives and oregano in a medium bowl.Season to taste. Spoon mixture intodishes; smooth the surface. Sprinkle with

thyme and chilli; drizzle with half the oil.3 Bake ricotta for 20 minutes or untilgolden and set. Stand for 20 minutes.4 Meanwhile, place tomatoes on an oventray; drizzle with remaining oil. Bake for10 minutes or until softened.5 Preheat a large frying pan and cookbacon until browned and crisp. Drainon paper towel.6 Serve ricotta with tomatoes, bacon, rocket and tomato relish.

TestKitchen NotesServe baked ricottawith thick slices oftoasted sourdough.

GINGER ALE& CITRUS PUNCHPREP TIME 15 MINUTES(+ REFRIGERATION) SERVES 8

125g strawberries, sliced thinly1 medium orange (240g), halved,

sliced thinly1 medium lime (90g), sliced thinly700ml bottle Pimm’s No. 11 Lebanese cucumber (130g)1.25 litres (5 cups) chilled dry

ginger ale1 cup loosely packed fresh

mint leaves

1 Place strawberries, orange and limein a large serving jug. Add Pimm’s;stir to combine. Cover; refrigerate for 3 hours or overnight.2 Just before serving, slicecucumber into ribbons; addto jug. Stir in ginger aleand mint. Serve over ice.


CITRUS HAZELNUT TWISTPREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING) SERVES 8

3 teaspoons (10g) dried yeast1½ tablespoons caster sugar½ cup (125ml) milk, warmed2 egg yolks100g butter, melted¾ cup (180ml) warm water3 cups (450g) plain flour½ teaspoon salt1 cup (140g) roasted peeled hazelnuts⅓ cup (75g) demerara sugar1 teaspoon mixed spice100g butter, melted, extra1 tablespoon finely grated orange rind1 tablespoon finely grated lemon rind2 tablespoons demerara sugar, extra250g fig jam5 figs (300g), torn in half, or other

seasonal fruit

1 Combine yeast, caster sugar and milk ina large bowl; cover, then stand in a warmplace for 10 minutes or until frothy. Addegg yolks, butter, water, flour and salt;stir until combined. Transfer dough to alightly floured surface; knead for 10minutes or until smooth and elastic. Placedough in a lightly oiled large bowl; cover,stand in a warm place for 1 hour or untildoubled in size.2 Process three-quarters of the hazelnuts for 1 minute or until finely ground.Combine ground nuts in a bowl withdemerara sugar and mixed spice.3 Preheat oven to 200°C/180°C fan.Grease a large oven tray.4 Lightly flour a large piece of bakingpaper; roll out dough on paper to a25cm x 45cm rectangle.5 Combine 80g of the extra melted butterwith the citrus rinds in a small bowl.Brush butter mixture over dough, leavinga 1cm border; top with ground hazelnutmixture. Firmly roll dough up from onelong side, using the baking paper asa guide. Using a sharp knife, cut theroll in half lengthways. Turn the halves,cut-side out, on the baking paper,then twist together. Form the twistedlengths into a ring, pressing the two ends together to join.

6 Transfer dough twist, using bakingpaper to lift it carefully onto oven tray.Brush with remaining extra melted butterand sprinkle with extra demerara sugar.7 Bake for 10 minutes. Reduce ovento 180°C/160°C fan, then bake for

a further 35 minutes or until twist isgolden and sounds hollow when tapped.Transfer to a wire rack to cool.8 Halve remaining roasted hazelnuts;sprinkle over twist. Serve sliced withfig jam and figs, or other seasonal fruit.

#THEWEEKLYEATS22

Brunch

ZUCCHINI, CARROT & CORN FRITTERSPREP + COOK TIME 50 MINUTES (+ COOLING) SERVES 4

2 corn cobs (800g)2 small zucchini (180g)1 medium carrot (120g),

grated coarsely2 eggs, separated½ cup (90g) rice flour2 tablespoons rice bran oil

AVOCADO & CORIANDER SALAD1 large avocado (320g),

cut into thin wedges250g grape tomatoes, quartered2 tablespoons lemon juice½ cup loosely packed fresh

coriander sprigs

1 Remove husks and silks fromcorn. Using a sharp knife, cutkernels from cobs. Cook cornin a small saucepan of boilingwater for 8 minutes or untiltender; drain and cool.2 Coarsely grate zucchini;squeeze out excess moisture. Combine zucchini, corn,carrot, egg yolks, flourand 2 tablespoons water in a medium bowl; season to taste.

TestKitchen NotesServe fritterswith Greek-styleyoghurt, drizzledwith a little extravirgin olive oil.

3 Beat egg whites in a small bowl with anelectric mixer until soft peaks form. Foldegg white into vegetable mixture. Shapemixture into 12 fritters.4 Heat oil in a large non-stick frying panover medium heat; cook fritters, in threebatches, for 2 minutes each side or until browned and cooked through.

5 Meanwhile, make avocado and coriander salad.6 Serve fritters with salad.

AVOCADO & CORIANDER SALADPlace ingredients in a small bowl; toss gently to combine. Season to taste.

AWW FOOD • ISSUE SIXTY SIX

PEACH & VANILLAYOGHURT FOOLSPREP TIME 10 MINUTES SERVES 4

4 medium peaches (600g), halved,stones removed, cut into wedges

2 tablespoons caster sugar¼ teaspoon vanilla extract2 cups (560g) vanilla yoghurt2 tablespoons coarsely chopped

pistachios1 tablespoon small fresh mint leaves

1 Process half the peaches with sugarand vanilla extract until smooth.2 Place yoghurt in a medium bowl.Spoon three-quarters of the peachpuree onto yoghurt; do not stir.3 Spoon yoghurt mixture intofour ⅔-cup (160ml) glasses.Top with remaining puree, remaining peaches,pistachios and mint to serve.

#THEWEEKLYEATS24

Brunch

’Tis the season to socialise, and these vibrantfinger-food recipes are as simple to make as

they’re delicious. Just add your favourite people!

the partyLife of

HALOUMI& AVOCADOBRUSCHETTA

P 28

TestKitchen NotesServe withtortilla chips.

WARMSPICED

PRAWNS WITHGUACAMOLE

SALSAP28


HALOUMI & AVOCADO BRUSCHETTAPREP + COOK TIME 30 MINUTES MAKES 24

2 seeded baguettesolive-oil spray500g haloumi3 medium avocados (750g),

mashed coarsely2 tablespoons lemon juice400g cherry truss tomatoes,

quartered, sliced40g mixed salad leaves (mesclun)1 tablespoon extra virgin olive oil

1 Preheat oven to 180°C/160°C fan.Line two oven trays with baking paper.2 Cut each baguette thinly on an angleinto 12 slices; spray both sides with oil.3 Place bread on oven trays; bake for10 minutes or until golden.4 Cut haloumi thinly into 24 slices; place between two sheets of paper towel todrain for 5 minutes.5 Meanwhile, combine avocado and juicein a medium bowl. Season to taste.6 Pan-fry haloumi, in batches, in a largeoiled frying pan over medium-high heatfor 1 minute each side or until goldenbrown (see notes).7 Top toasted bread with a haloumislice, avocado mixture, tomatoes anda few salad leaves. Drizzle with oil to serve.

TestKitchen NotesHaloumi is bestcooked justbefore serving.

Do-ahead Toastbread 2 hours ahead;store in an airtightcontainer. Combineavocado mixture1 hour before serving;store in the fridge.

WARM SPICED PRAWNSWITH GUACAMOLE SALSAPREP + COOK TIME 40 MINUTES (+ SOAKING) SERVES 6

½ cup (125ml) extra virgin olive oil2 shallots, sliced thinly4 cloves garlic, bruised1 fresh long red chilli, seeded,

sliced thinly½ teaspoon smoked paprika24 uncooked medium king prawns

(1.2kg), shelled, deveined,tails intact

24 short bamboo or wooden skewers,soaked in water for 20 minutes

30g butter, chopped2 tablespoons fresh coriander leaveslime wedges, to serve

GUACAMOLE SALSA2 medium avocados (500g),

chopped finely½ small red onion (50g), chopped finely1 medium roma tomato (75g), seeded,

chopped finely1 tablespoon fresh lime juice¼ cup coarsely chopped fresh coriander

1 Stir oil, shallots, garlic and chilli ina small saucepan over low heat for5 minutes or until oil begins to sizzle.Add paprika; cook for a further 2 minutesfor flavours to infuse. Remove from heat.2 Thread each prawn onto a skewer,starting at tail end (reserve oil in pan).Place skewers on an oven tray; season to taste; dot with butter. Shield ends ofskewers with foil to prevent burning.3 Make guacamole salsa.4 Preheat grill. Cook prawns under grillfor 1 minute or until just cooked through.Discard garlic cloves from oil mixture.5 Place prawn skewers on a large platter;drizzle with warm oil mixture. Servewith guacamole salsa, coriander leaves and lime wedges.

GUACAMOLE SALSACombine ingredients in a medium bowl; season to taste.

SPICED CHICKEN WINGS WITH CREAMY HERB DIPPREP + COOK TIME 50 MINUTES SERVES 10

cooking-oil spray2kg chicken wing nibbles (see notes)½ cup (125ml) hot chilli sauce⅓ cup (80ml) buttermilk¼ cup (55g) brown sugar2 tablespoons onion salt2 tablespoons sweet paprika4 baby cucumbers (qukes; 100g),

quartered lengthways4 small inner celery sticks, with tops

intact (140g), halved crosswayslime wedges, to serve

CREAMY HERB DIP½ cup (150g) whole-egg mayonnaise¼ cup (60g) sour cream2 tablespoons chopped fresh chives2 tablespoons chopped fresh flat-leaf

parsley1 tablespoon white wine vinegar2 drained anchovy fillets, chopped

1 Preheat oven to 240°C/220°C fan.Line two large oven trays with foil;spray foil with cooking oil.2 Trim any excess skin from chicken.Combine chilli sauce, buttermilk, sugar,onion salt and paprika in a large bowl.Add chicken; toss to coat well. Transferchicken in a single layer onto trays;brush with any remaining sauce mixture.3 Bake chicken for 35 minutes or untilwell browned and cooked through,brushing occasionally with pan juices.Stand for 5 minutes.4 Meanwhile, make creamy herb dip.5 Serve chicken wings with dip,cucumber, celery and lime wedges.

CREAMY HERB DIPCombine ingredients in a bowl; seasonto taste. (Alternatively, processingredients in a small food processoruntil well combined and smooth.)Cover; refrigerate until ready to serve.

#THEWEEKLYEATS28

Finger food

TestKitchen NotesChicken wing nibblesare prepared wingsections available from supermarkets orspecialty chickenstores. To prepareyour own, discardwing tips; cut wingsin half at the joint.Do-ahead Chickencan be marinated inthe fridge a day ahead.Refrigerate dip in anairtight container for up to 4 days.


VIETNAMESE CHICKENCRUNCHY WONTON BITESPREP + COOK TIME 35 MINUTES MAKES 24

vegetable oil, for shallow-frying24 gow gee wrappers (240g)125g red cabbage, shredded thinly1 small carrot (70g), cut into matchsticks2 green onions, cut into long, thin strips1 small Lebanese cucumber (100g),

halved, sliced⅓ cup (80ml) Vietnamese salad dressing2 tablespoons fresh lime juice3 cups (480g) shredded cooked chicken

meat from 1 barbecued chicken,skin removed

½ cup fresh mint leaves, choppedcoarsely

¼ cup (35g) coarsely chopped saltedroasted peanuts

2 fresh long red chillies, sliced thinly2 tablespoons fried shallotssmall fresh mint leaves, extra, to serve

1 Heat oil in a large frying pan over highheat (see notes). Shallow-fry wrappersfor 30 seconds, turning halfway, until

puffed and golden. Drain on paper towel.2 Just before serving, combine cabbage,carrot, green onion, cucumber, dressingand lime juice in a large bowl. Tossthrough chicken, mint, peanuts and chilli.3 Top wrappers with chicken mixture andscatter with fried shallots and mint to serve.

TestKitchen NotesIf you have a deep-frythermometer, heat oiluntil it reaches 160°C.

Do-ahead Wrappersare best fried up to1 hour ahead; store inan airtight containerat room temperature.Prepare ingredientsand refrigerateseparately up to 4 hoursahead. Toss dressingwith mixture just beforeserving to ensuremixture remains crisp.

SALMON PINWHEELSPREP TIME 20 MINUTES (+REFRIGERATION) MAKES 24

200g light cream cheese1 tablespoon finely chopped fresh dill1 tablespoon finely chopped fresh mint1 teaspoon finely grated lemon rind1 teaspoon rinsed, drained baby capers,

chopped finely2 squares mountain bread slices (50g) 200g smoked salmon slicesfresh dill sprigs, extra1 medium lemon (140g), cut into

thin wedges

1 Combine cream cheese with choppedherbs, rind and capers in a medium bowl. Season to taste.2 Spread cheese mixture over bread.Top with a layer of smoked salmon,then roll up bread to enclose. Covertightly with plastic wrap; refrigeratefor up to 6 hours.3 Cut each roll into 12 slices. Servetopped with extra dill, freshly ground black pepper and lemon wedges.

TestKitchen NotesThe rolls are suitableto freeze at the endof step 2 for up to2 weeks. Thaw inthe refrigerator,then cut into slices.

#THEWEEKLYEATS

OYSTERS WITHPINK & GREENMIGNONETTE DRESSINGSPREP TIME 5 MINUTES MAKES 24

2 small eschalots, chopped finely1½ tablespoons red wine vinegar½ teaspoon finely crushed pink

peppercorns

1½ tablespoons white wine vinegar2 teaspoons finely chopped fresh chives24 oysters on the half shell (see notes)

1 Divide shallots between two smallbowls. Add red wine vinegar and pinkpeppercorns to one bowl. Add whitewine vinegar and chives to second bowl.2 Just before serving, spoon dressings over 12 oysters each.

TestKitchen NotesYou can buy oysters up to1 day ahead; cover withplastic wrap and store in the refrigerator.

Time saver Serve oystersnatural on a bed of icewith ground black pepperand lemon halves wrappedin muslin for squeezing.

PUNCHES WITH PANACHE

WHITE SANGRIA SPRITZERPREP + COOK TIME 20 MINUTES (+ REFRIGERATION) MAKES 1.5 LITRES (6 CUPS)

Stir 4 strips orange rind, 1 cinnamon stick, 2 star anise, 8 wholecloves, ¼ cup (55g) caster sugar and 1 cup (250ml) water in asmall saucepan over low heat until sugar dissolves. Simmer for5 minutes or until slightly syrupy. Transfer to a heatproof jug.Cover; refrigerate for 1 hour or until cold. Strain mixture intoa large jug. Add ⅓ cup (80ml) brandy, 2 sliced white nectarines,2 cups (500ml) chilled sparkling mineral water and a 750mlbottle chilled sparkling white wine (or moscato for a sweeterversion). Serve topped with fresh lemon balm or mint leaves.

CIDER & APPLE PUNCHPREP + COOK TIME 20 MINUTES (+ REFRIGERATION) MAKES 2.25 LITRES (9 CUPS)

Stir ⅓ cup (80ml) apple vodka, ¾ cup (165g) caster sugar,2 cups (500ml) water, 1 cinnamon stick and 3 sprigs freshlemon thyme in a medium saucepan over medium heat,without boiling, until sugar dissolves. Bring to the boil;simmer for 10 minutes. Cool; refrigerate until cold. Pourchilled syrup and 1 cup (250ml) apple vodka into a largejug. Add 1 thinly sliced green apple, two 750ml bottleschilled sparkling apple cider, 3 cups crushed ice and stirto combine. Serve topped with extra lemon thyme sprigs.

#THEWEEKLYEATS32

4 ways with

Infused with fragrant fruits and herbs, these stylish summery drinks are sure to break the ice at any gathering.

ELDERFLOWER MIMOSAPREP TIME 10 MINUTES MAKES 1.75 LITRES (7 CUPS)

Slowly pour two 750ml bottles chilled sparkling dry whitewine into a large jug. Add 1 cup (250ml) elderflower cordialand 2 teaspoons angostura bitters; stir to combine. Servewith twists of thinly sliced orange rind and topped with1 cup crushed ice.Tips Elderflower cordial is available from supermarkets. Angostura bitters is available from liquor stores.

GINGER & POMEGRANATE PUNCHPREP TIME 15 MINUTES (+ REFRIGERATION) MAKES 1.5 LITRES (6 CUPS)

Combine a 750ml bottle chilled ginger beer, 1 cup (250ml)vodka and 1 cup (250ml) pomegranate juice in a large jug.Peel rind thinly from 2 limes; squeeze limes to make ¼ cup(60ml) juice. Remove any white pith from rind and slice finelyinto strips. Add three-quarters of the rind and juice to jug,cover; refrigerate for 1 hour. Serve topped with ½ cup crushed ice, seeds from 1 pomegranate and remaining lime rind.

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4 ways with

Oceans ofCelebrate Australia’s superb

seafood with these easy,breezy summer lunch ideas.inspiration

SIDE OFOCEAN TROUT

WITHASPARAGUS,

FENNEL & DILLP 40

SIDE OFWHITE FISH

WITHNIÇOISE SALSA

P 40

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35

KING PRAWNS WITHCAPER, MINT & SMOKED ALMOND DRESSINGPREP + COOK TIME 25 MINUTES SERVES 6

1 tablespoon baby capers, rinsed2 tablespoons finely chopped fresh mint1 tablespoon lemon juice⅓ cup (80ml) extra virgin olive oil¼ cup (40g) smoked almonds, chopped24 king prawns, heads removed, split

lengthways through the backlemon cheeks, to serve

1 Combine the capers, mint, lemon juice, olive oil and almonds in a small bowl.2 Heat a char-grill plate or barbecueover high heat.3 Grill the prawns, shell-side down first, for 1½ minutes on each side or untiljust cooked through.4 Transfer prawns to a platter and spoonover some of the dressing. Serve prawns with lemon cheeks and remaining dressing on the side.

SMOKED SALMON PLATTER WITHPICKLED ONIONSPREP TIME 20 MINUTES SERVES 6-8

1 medium (170g) red onion, sliced finely

1 teaspoon sea salt flakes2 tablespoons lemon juice250g crème fraîche2 (260g) Lebanese cucumbers,

sliced into ribbons1 bunch red radishes, sliced finely2 tablespoons fresh dill leaves500g sliced smoked salmonrye crackers, to serve

1 Place onion in a sieve over a bowl orin the sink and sprinkle with the salt.Stand for 5 minutes, tossing onionoccasionally to combine with salt.2 Rinse onion, then press between sheetsof paper towel to remove any excessliquid. Transfer to a small bowl and add1 tablespoon of the lemon juice.3 Place crème fraîche in a bowl; add theremaining juice. Season with freshlyground black pepper; stir to combine.4 Place cucumber in a medium bowlwith the radishes and dill; toss to coat.5 Arrange smoked salmon on a platterwith the pickled onions, cucumbermixture and crème fraîche. Serve with rye crackers.

#THEWEEKLYEATS

Seafood lunch


COCONUT PAVLOVASPREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING TIME) SERVES 6

6 egg whites, at room temperature1½ cups (330g) caster sugar2 teaspoons cornflour1 teaspoon white vinegar1 cup (75g) shredded coconut300ml thickened cream, softly whipped6 passionfruit12 white chocolate and coconut balls½ cup (25g) flaked coconut, toasted

1 Preheat the oven to 170°C/150°C fan.Line a large oven tray with baking paper.2 Beat egg whites and a pinch of saltin a large bowl with an electric mixeruntil soft peaks form. Gradually addsugar, beating until sugar is dissolvedbetween additions. Beat in cornflourand vinegar on low speed, then fold inshredded coconut.3 Place 6 equal portions of mixtureonto prepared tray. Use the back of aspoon to create an indent in the centreof each pavlova.4 Bake pavlovas for 5 minutes; reduceoven temperature to 120°C/100°C fan;bake for a further 40 minutes or until dryto the touch. Turn off oven; cool pavlovascompletely in oven with the door ajar.5 Serve pavlovas topped with cream,passionfruit pulp and chocolates, andsprinkled with toasted flaked coconut.

TestKitchen NotesPavlovas can be madeup to three daysahead; store in anairtight container ina cool, dry place. Topwith cream and fruitjust before serving.

ICEBERG LETTUCE WITHHOMEMADE MAYONNAISEPREP + COOK TIME 20 MINUTES SERVES 8

2 egg yolks1 large garlic clove, crushed1 teaspoon Dijon mustard1 tablespoon lemon juice1 cup (250ml) grapeseed oil2 tablespoons extra virgin olive oil2 iceberg lettuces1 tablespoon finely chopped chives

1 Whisk egg yolks, garlic, mustard andlemon juice in a medium bowl until lightand creamy.2 Whisking constantly, gradually addgrapeseed oil, a little at a time, untila thick mayonnaise forms.3 Whisk in olive oil; season to taste.4 Remove the stem and outer dark leavesfrom the iceberg. Slice the lettuce into2cm rounds. Arrange on a servingplatter, drizzle with mayonnaise and sprinkle with chives.

GREEN & GOLD COUSCOUSPREP + COOK TIME 20 MINUTES SERVES 8

2 cups (400g) couscous2 cups (500ml) boiling water⅓ cup (80ml) extra virgin olive oilgrated rind and juice of 1 orangegrated rind and juice of 1 lemon2 tablespoons finely chopped

preserved lemon1 cup fresh flat-leaf parsley leaves1 bunch fresh chives, chopped finely2 tablespoons finely chopped fresh mint½ cup small fresh basil leaves

1 Place couscous in a large bowl andpour over the boiling water. Add oliveoil, cover with plastic wrap and standfor 5 minutes. Using a fork, fluff upcouscous, then re-cover and stand fora further 5 minutes. When all the wateris absorbed, rub couscous grains withyour fingertips to remove any lumps.2 Add remaining ingredients and lightlytoss to combine. Season to taste; serve.

#THEWEEKLYEATS38


SIDE OF OCEAN TROUT WITH ASPARAGUS, FENNEL & DILLPREP + COOK TIME 25 MINUTES SERVES 6-8

1.2kg whole side fillet of ocean trout, pin-boned, skin on

2 tablespoons fresh lemon juice⅓ cup (80ml) extra virgin olive oil¼ teaspoon ground white pepper1 bunch (170g) asparagus, trimmed,

finely sliced lengthways1 small (160g) fennel bulb, shaved2 tablespoons fresh dill leaveslemon wedges, to serve

1 Heat a covered barbecue to medium.Line a large oven tray with baking paper;place fish, skin-side down, on paper.Season to taste. Transfer to the barbecue and cook, with the hood down, for15 minutes or until flesh just flakesapart when pressed with a fork, or untilcooked as desired.2 Meanwhile, place lemon juice, oliveoil, white pepper and a pinch of sea saltin a bowl; whisk to combine. Addasparagus, fennel and dill to the bowl;toss lightly to coat in dressing.3 Remove trout from barbecue and placeon a serving platter. Top with asparagusmixture and serve with lemon wedges.

SIDE OF WHITE FISHWITH NIÇOISE SALSAPREP + COOK TIME 40 MINUTES SERVES 8-10

1.4kg whole side fillet of large firmwhite-flesh fish (such as blue-eyeor kingfish), pin-boned, skin on

20 small fresh basil leaveslemon wedges, to serve

NIÇOISE SALSA2 tablespoons red wine vinegar1 teaspoon Dijon mustard6 anchovies, chopped finely¼ teaspoon caster sugar⅓ cup (80ml) extra virgin olive oil100g green beans, trimmed, blanched,

sliced thinly into 2cm lengths¼ cup (45g) small black olives

(wild or Ligurian)250g cherry tomatoes, quartered2 green onions, sliced finely

1 Make niçoise salsa.2 Heat a covered barbecue to medium.Line a large oven tray with baking paper;place fish, skin-side down, on paper.Season to taste. Transfer to the barbecue and cook, with the hood down, for20 minutes or until flesh just flakesapart when pressed with a fork, or untilcooked as desired.3 Remove fish from the barbecue andtransfer to a serving platter. Spoon overthe salsa, scatter with basil leaves and serve with lemon wedges.

NIÇOISE SALSAPlace vinegar, mustard, anchovies andsugar in a medium bowl; stir to combine.Add olive oil, beans, olives, tomatoesand onion; toss lightly to combine.

TestKitchen NotesYou can also cook thetrout in a preheated180°C/160°C fanoven, if desired.

FROSÉ (FROZEN ROSÉ)PREP + COOK TIME 15 MINUTES (+ FREEZING) SERVES 4-6

3 cups (750ml) dry rosé½ cup (110g) caster sugar250g strawberries, chilled, hulled2 tablespoons fresh lemon or lime juice 1 cup crushed icehalved strawberries, extra, to serve

1 Pour rosé into a 20cm x 30cm slicepan; freeze for 8 hours or overnight.2 Place sugar and ½ cup (125ml) waterin a small saucepan over high heat. Stiruntil sugar dissolves; bring to the boil.Remove from heat; refrigerate until cold.3 Blend frozen rosé, strawberries, sugarsyrup, juice and ice until smooth. Servegarnished with extra halved strawberries.

#THEWEEKLYEATS40

Seafood lunch

For more delicious baking inspiration visit

whitewings.com.au // @whitewingsbaking

csrsugar.com.au // @csrsugar

LET it SHINEA beautifully glazed baked ham is a welcome sight at any table.Our tried and tested tips and tricks are your recipe for success.

#THEWEEKLYEATS42

HAM GUIDEA ham ticks all the fuss-free boxes. It’squick to prepare and you needn’t worrytoo much about the timing, as it can beserved warm, but is also fine served atroom temperature. And, if truth be told,it’s probably far more suitable for theheat of Christmas Day! All you need area few salads and sauces, and you’re done.

BUYING SMARTSThe options are numerous, and where youbuy your ham from – be it a supermarket,deli or butcher – will determine yourchoice. Top-of-the-range hams are thoseavailable from small butchers who curetheir own. They are typically placed ina spiced brine for added flavour beforebeing cured using special woods, aprocess that adds a more complex flavourto the meat, with the extra work reflectedin the price. In very cheap mass-producedhams, the process may be sped up byadding smoke flavour, and they may alsobe saltier. Supermarket ranges includestyles between these two spectrums.

Check the country of origin label and lookfor the pink PorkMark logo to ensure theham you’re buying is 100% Australianpork. You can purchase supermarket hamsa few weeks in advance if you have fridgespace. Butchers and delis usually takeorders, so go with that option, as they tendto sell out or allocate stock for pre-orders.

How much do I need? As a generalguide, a 5kg ham will serve 12 people;7kg, 16 people; and 9kg, 24 people.

TYPES OF HAMSFull ham legs range from 7.5 to 9kg. Ifthese are too big for your needs, opt fora 4.5-6.5kg half leg. If you do, you willbe able to choose either the shank end,which looks great, or the shoulder end, where the meat is more tender.

Picnic hams, so named because of theirconvenient 4.5-7kg size, are derivedfrom shoulder meat. While shoulder hamhas sometimes received a bad rap due toits link with ultra-processed smallgoods,in the hands of a good butcher it canbe superb, and is considered by many to make the tastiest hams.

GETTING AHEADTo speed things up, score the flesh ofthe ham 24 hours ahead, replace the skin,cover with plastic wrap and refrigerateuntil ready to glaze and cook. You couldalso mix or cook the glaze the day before,and refrigerate, covered, until required.

HAM GLAZESWhen you purchase a ham, the meat hasalready been cooked. The purpose ofglazing is to add you own flavour notes and to caramelise the fat.

If your ham is larger or smaller thanwhat we’ve specified in our recipe,simply reduce or increase the cookingtime until you are happy with the level of caramelisation on the ham.

In some traditional ham recipes, the hamis studded with cloves for flavour anddecoration, but whole cloves can be anannoyance when it comes to eating. Ifit’s a flavour you love, add a pinch ofground cloves to the glaze. Garnish witha bundle of fresh herbs (bay, thyme androsemary) tied at the neck of the ham.

STORING LEFTOVER HAMStore ham on the bone wrapped in a cleantea towel, piece of calico, or old pillowcase(rinsed in a solution of 2 cups (500ml)white vinegar and 2 litres (8 cups) water,then dried) for up to 2 weeks. You canpurchase calico ham bags from kitchenshops and some butchers. If fridge spaceis a problem, remove meat from bone inlarge chunks and refrigerate, wrapped inbaking paper, then plastic wrap or foil. Or freeze for up to 1 month.

LOVING YOUR LEFTOVERSOne of the highlights post-Christmasis the endless possibility for leftovers.Pan-fry or barbecue thick wedges ofham and serve with the usual burgertoppings to make real ‘ham burgers’.Add chunks to frittatas, combine withcorn to make fritters, or shred throughpastas and stir-fries. Use the bone tomake a delicious stock with choppedonions, carrots and celery, then freezefor later use. Or freeze the bone untilyou are ready to make stock for a hearty pea and ham soup.

HONEY-GINGER GLAZED HAMPREP + COOK TIME 1 HOUR(+ COOLING) SERVES 20

8kg cooked leg of ham1 medium pineapple (1.25kg), halved,

sliced thickly

HONEY-GINGER GLAZE⅔ cup (230g) honey½ cup (110g) coarsely chopped

naked ginger½ cup (110g) firmly packed brown sugar¾ teaspoon ground allspice

1 Make honey-ginger glaze.2 Meanwhile, preheat oven to 220°C/200°C fan, or heat a covered barbecue onhigh for indirect cooking.3 Score through rind 10cm from shankend of leg. To remove the rind, run yourthumb around edge of rind just underthe skin. Start pulling the rind from thewidest edge of the ham; continue to pullthe rind carefully away from the fat up tothe score line. Remove rind completely.(Reserved rind can be refrigerated; useto cover the cut surface of the ham tokeep it moist.)4 Using a large sharp knife, score acrossthe fat at 3cm intervals, cutting justthrough the surface of the top fat. Don’tcut too deeply or the cuts will open upduring cooking.5 Place ham on a wire rack in a largeroasting pan; pour 1½ cups (375ml)water into pan. Brush ham well withglaze. Cover shank end with foil.6 Bake ham for 45 minutes or untilbrowned all over, brushing twice withglaze during cooking, and adding an extra½ cup (125ml) water to the pan, if needed.Alternatively, cook in a covered barbecue,using indirect heat for 45 minutes.7 Meanwhile, cook pineapple on heatedbarbecue or a char-grill pan, brushingwith remaining glaze during cooking.8 Serve sliced ham with grilled pineapple.

HONEY-GINGER GLAZEStir ingredients and ⅓ cup (80ml) waterin a small saucepan over low heat untilsugar dissolves. Cool for 10 minutes. Blend or process until smooth.


Test kitchen secrets

TOP 10 GLAZESHONEY & MUSTARDMix ¼ cup each of seeded mustard and honeywith a good pinch of ground cloves, then stirin 1 cup apple cider and about 1 tablespoon balsamic vinegar.

APRICOT & MUSTARDCombine about 1 tablespoon each whitewine vinegar and Dijon mustard with a jarof apricot jam, then add enough water to make a brushable glaze.

CHAR SIUBuy a jar of char siu sauce and brush over theham before and during the baking process.

QUINCE & HONEYChop 100g quince paste into a bowl, add½ cup boiling water, stirring until the paste melts, then stir in about ½ cup honey.

MAPLE SYRUP & MUSTARDCombine 1 cup dark brown sugar with2 teaspoons hot mustard powder. Add ⅓ cupeach of apple cider vinegar and pure maple syrup, stirring until sugar dissolves.

REDCURRANT & BRANDYBuy a jar of redcurrant jelly and melt in asaucepan over low heat. Stir in 2 tablespoonseach brandy, water and fresh lemon juice.

PORT & MUSTARDSpread ham fat with English mustard, thenpress about ½ cup brown sugar over mustard.Bake for 1 hour, basting with a jar ofredcurrant jelly, melted and mixed with ¼ cup port and 1 tablespoon grated orange rind.

PINEAPPLE & SHERRYMix 1 cup brown sugar with 2 tablespoonsDijon mustard, a pinch of ground cloves,2 cloves crushed garlic and ⅓ cup each of pineapple juice and sweet sherry.

BOURBON & BROWN SUGARMix 1 cup each water and dark brown sugarwith ¼ cup bourbon and ¼ teaspoon ground cloves. Stir until sugar dissolves.

DOUBLE ORANGEBuy a jar of marmalade (we prefer bloodorange, when available) and stir in ¼ cupeach dark brown sugar and fresh orange juice.

REMOVING THE RINDScore through the rind 10cm from shank endof the leg. To remove the rind, run your thumbaround the edge of the rind just under theskin. Carefully pull the rind from the widestedge of the ham away from the fat up to thescore line. Remove the rind completely.

SCORING THE HAMUsing a large sharp knife, score across the fatat 3cm intervals, cutting just through thesurface of the top fat. Do not cut too deeplyinto the fat or the cuts will open out duringcooking. Traditionally, the fat is scoreddiagonally twice to create a diamond pattern.

GLAZING THE HAMPlace the ham on a wire rack in a largeroasting pan; pour 1½ cups (375ml) waterinto the pan. Brush ham liberally with theglaze of your choice. Cover shank end withfoil. Continue as instructed in the recipe, basting ham twice during baking.

CARVING THE HAMSlice ham 4 or 5 times at a slight angle downtowards the bone, then run knife horizontallyunder slices close to the bone towards shankend to release. Continue cutting around hamuntil you reach a third of the way up. Removebone by making a few short cuts to the joint.

TESTKITCHEN

COOKINGSCHOOL

STEP-BY-STEP

#THEWEEKLYEATS44

Test kitchen secrets

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INTO 486 LIKES?

TRADITIONALROAST TURKEY

P 48

IT’S TIME TOTALK TURKEYWhether it’s a majestic whole roast turkey or a boned turkey

breast, we have all the tips you need for a perfectly cooked bird.

FRESH & FROZENFresh turkeys should be bought 2 daysbefore cooking. Remove all packagingand pat the turkey dry with paper towel.Place on a large tray, cover with foil andrefrigerate in the lower part of the fridge.

To thaw a frozen turkey, allow 2-3 days. Remove packaging, pat turkey withpaper towel. Place turkey on a tray, coverwith plastic wrap and thaw in the lowerpart of the fridge away from cookedfoods. Never refreeze raw turkey.

While you may have been taught that itis essential to rinse poultry, includingturkeys, prior to cooking to get rid ofharmful bacteria, current governmenthealth guidelines now advise against this. The current wisdom is thatcampylobacter is, in fact, far more likelyto be spread during the washing processonto hands and surrounding areas in thekitchen, therefore increasing the risk offood poisoning. Proper cooking alone is sufficient to kill any bacteria.

STUFFING 101Traditional stuffing is bread-based,although couscous, barley, rice andquinoa can all be used or even mixedtogether. If using bread as your stuffingbase, start with bread that is a day old.You will also get a better texture if youavoid fluffy styles of bread; instead, optfor Italian-style or sourdough bread for the best taste and texture.

Turkey should not be stuffed in advance, nor should the stuffing be warm, toavoid an risk of bacterial spread.

When stuffing, pack it in loosely, as it will expand during cooking.

Another way to cook the stuffing is tokeep it separate. Roll it into golf-sizedballs and cook them on an oven tray for30 minutes. Stuffing can be made a day ahead; store it covered in the fridge.

WHAT SIZE TURKEY?Frozen turkeys are sold in sizes rangingfrom 20-80, while fresh turkeys rangefrom 30-60. A size 20 turkey weighs2kg, a size 34 is 3.4kg, and so on. Selecta small turkey, size 48-58, for our recipe.Large turkeys need large roasting pansand ovens, and tend to dry out more.

For a crowd, consider cooking twosmaller birds and using your barbecueas the second oven. To calculate howbig a turkey you will need, allow for300g per person and up to 500g per person if you want leftovers.

COOKING TIMESIt is important to bring the turkey toroom temperature for 1 hour beforecooking, or the cooking time will bealtered. As a general guide, an unstuffed turkey will take 20 minutes for every500g, with 15 minutes added to thattotal. To calculate the cooking time fora stuffed turkey, include the weight ofthe stuffing with the weight of the bird.

CREATING OVEN SPACEThe sheer size of a turkey means it cantake up the whole oven, leaving no roomfor your vegetable accompaniments.Roast the vegetables first, then coverwith foil and set aside while the turkey

cooks. While the turkey is resting,return the vegetables to the oven and reheat, uncovered, until crisp.

USING A LIDDED BARBECUEIf your oven is full, you could cook yourturkey in the barbecue. Place turkeyin a doubled disposable aluminiumtray, ensuring that there is at least 3cmof clearance between the top of theturkey and the barbecue lid when the barbecue is closed.

GETTING A BURNISHED LOOKBrushing the turkey with melted butterassists with browning. The biggestchallenge to achieve even browningis the protuding areas like the breastand top of the drumsticks, as they arelikely to brown first. You may find youneed to shield these with small piecesof foil while the lighter parts brown.

CHECKING FOR DONENESSInsert a skewer sideways to the bonein the thickest part of the thigh. If thejuices run clear, the turkey is ready.Alternatively, insert a meat thermometerinto the thigh. The turkey is cookedwhen the temperature reaches 80-85°C.

LEFTOVERS TIPSCooked food like turkey starts to enterwhat is considered the danger zonefor microbiological growth if left outof the fridge for longer than 2 hours.After the main course is finished,remove the stuffing and divide it intoportions before refrigerating. Or, if timeprevents this, pop the turkey into the fridge to do it later.


Ultimate turkey guide

STUFFING THE TURKEYDiscard neck from turkey (freeze neck andany trimmings to make stock). Fill the maincavity with the stuffing. Tie legs togetherwith kitchen string; tuck wings under turkey. Place turkey on an oiled rack in a large flameproof roasting pan.

BRUSHING WITH BUTTERCombine melted butter and fresh lemonthyme in a medium bowl. Brush half of thebutter mixture all over turkey, then sprinklewith salt. Pour 2 cups (500ml) of the stockinto the dish. Cover roasting pan tightly with two layers of greased foil.

PREPARING PAN JUICES FOR GRAVYPour pan juices into a large jug. Stand for5 minutes until fat has risen to the surface.Skim off 2 tablespoons fat and return fat tothe roasting pan. Skim and discard remainingfat. Add enough remaining chicken stock topan juices in jug to make 1 litre (4 cups).

TESTKITCHEN

COOKINGSCHOOL

STEP-BY-STEP

TRADITIONALROAST TURKEYPREP + COOK TIME 3 HOURS 15 MINUTESSERVES 8 (OR 16 AS PART OF A BUFFET)

4.8kg turkey75g butter, melted¼ cup fresh lemon thyme leaves1.5 litres (6 cups) salt-reduced chicken

stock, approximately⅓ cup (50g) plain flour

PISTACHIO & LEMON THYME STUFFING100g butter2 medium onions, chopped finely3 cloves garlic, crushed1 tablespoon fresh lemon thyme leaves3 cups fresh breadcrumbs½ cup finely chopped pistachios

1 Preheat oven to 180°C/160°C fan.Make pistachio & lemon thyme stuffing.2 Remove neck from turkey (freeze neckand any trimmings to make stock). Fillcavity with stuffing. Tie legs togetherwith kitchen string; tuck wings underturkey. Place turkey on an oiled rackin a large flameproof roasting pan.3 Combine butter and thyme in a medium bowl. Brush half the butter mixture allover turkey; sprinkle with salt. Pour2 cups (500ml) stock into the pan. Coverpan tightly with two layers of greased foil.4 Roast turkey for 1 hour 20 minutes.Remove foil; brush turkey with remainingbutter mixture. Replace foil and roast,covered, for 1 hour. Remove foil; roastfor 20 minutes or until browned andcooked through. (Check liquid in base ofpan during cooking; the pan juices needto brown but not burn.You may need todrain excess liquid if it’s not colouring,or add extra water or stock if drying outtoo much or burning.) Transfer turkey toa tray or platter, cover with foil; rest for 15 minutes before carving.

5 Meanwhile, pour pan juices into a largejug; stand for 5 minutes or until fat hasrisen to the surface. Skim off 2tablespoons fat from pan juices andreturn fat to roasting pan. Skim anddiscard remaining fat from juices. Top uppan juices in jug with enough of theremaining chicken stock to make 1 litre (4 cups). Place roasting pan overmedium heat. Add flour and cook,stirring, until mixture bubbles and is well browned. Gradually stir in pan juices;cook, stirring, until mixture boils andthickens. Season to taste. Strain gravyinto a heatproof jug.6 Carve turkey legs and thighs, thenbreast. Serve carved turkey and stuffing with gravy.

PISTACHIO & LEMON THYME STUFFINGHeat butter in a large frying pan; cookonions, garlic and lemon thyme, stirring for 5 minutes or until soft. Transfermixture to a large bowl. Addbreadcrumbs and pistachios. Season to taste and combine well.

#THEWEEKLYEATS48

Ultimate turkey guide

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https://avxlive.icu/

HERB-BRINED TURKEYBREAST IN PANCETTAPREP + COOK TIME 1 HOUR 35 MINUTES (+ BRINING & STANDING) SERVES 10

2 x 1.5kg turkey breast fillets, skin on350g drained pitted green Sicilian olives100g butter, softened1 cup (100g) fresh breadcrumbs2 teaspoons finely grated orange rind¼ cup (40g) pine nuts, toasted300g long, thin pancetta slices¼ cup (90g) honey2 cups (500ml) chicken stock

HERB BRINE2 cups (500ml) white wine½ cup (110g) raw sugar¼ cup (65g) fine sea salt6 fresh thyme sprigs3 fresh bay leaves1 tablespoon black peppercorns

1 Make herb brine. Add turkey breasts tobrine; cover and refrigerate for 3 hours.2 Pulse olives, butter, breadcrumbs, rindand pine nuts in a small food processorto a coarse mixture. Season with freshlyground black pepper.3 Remove turkey from brine; pat dry.Discard brine. Using your fingers,carefully loosen skin from flesh ofturkey; push olive mixture under skin.Press mixture between skin and flesh tospread evenly.4 Preheat oven to 180°C/160°C fan.Place a wire rack in a large flameproofroasting pan.5 Lay half the pancetta slices, slightlyoverlapping, on a large piece of plasticwrap on a bench. Place a turkey breast,skin-side down, on pancetta. Wrappancetta around turkey, using plasticwrap to secure. Repeat process withremaining turkey breast and pancetta.6 Remove plastic wrap; tie turkey breastswith kitchen string at 2cm intervals.7 Place turkey, skin-side up, on rack inroasting pan. Roast for 1 hour or untilinternal temperature reaches 74°C on ameat thermometer, or when the juicesrun clear when a skewer is insertedsideways into thickest part of the breast.Cover loosely with foil if over-browning.

TestKitchen NotesBrining helps leanmeat such as turkey,chicken and pork toretain moisture asit cooks. Omit thisstep if you preferand simply seasonthe turkey with salt and pepper.

Do-ahead Recipecan be prepared a dayahead to the end of step5, then refrigerated.Preheat the oven just before cooking.

8 Transfer turkey to a platter; brushpancetta with honey. Cover loosely withfoil to keep warm. Stand for 30 minutes.Meanwhile, skim fat from roasting pan.Place pan over medium heat; stir instock, scraping any browned pieces frombase of pan. Simmer for 10 minutes oruntil reduced. Transfer to a heatproof jug.9 Slice turkey and serve with gravy.

HERB BRINEPlace 2 cups (500ml) water, wine, sugar,salt, herbs and peppercorns in a mediumsaucepan. Bring to the boil, stirring,until sugar and salt dissolve. Transferliquid to a large non-reactive container(6-litre/24-cup capacity). Stir in 1 litre (4 cups) water.


Impress family and friendswith one of these show-stopping

main courses this Christmas.

STAR-TURNRO

ASTS

ROASTPORK

WREATH WITHSTONE FRUIT

P 52

Test Kitchen NotesYou can brown the

lamb on a grill plate

over high heat for

5 minutes each side,

before transferring

to a preheated 200°C/

180°C fan oven to

roast as per the recipe.

Chimichurri is an

Argentinian herb

sauce served with

grilled meats. It can be

made a day ahead.

Cover surface with

plastic wrap before

refrigerating to

prevent discolouring.

Time saver Substitute

lamb rump steaks, loin

chops or cutlets. Cook

for 10 minutes or until

browned on both sides

and cooked as desired.

CHIMICHURRIBUTTERFLIED

LAMBP 52

51

PINK PEPPER BEEF FILLETWITH HORSERADISH CREAMPREP + COOK TIME 1 HOUR SERVES 8 (OR 16 AS PART OF A BUFFET)

2kg beef fillet¼ cup (60ml) extra virgin olive oil2 teaspoons sea salt flakes2 tablespoons dried pink peppercorns1 tablespoon finely chopped

fresh rosemary250g rocket, trimmed

HORSERADISH CREAM½ cup (150g) mayonnaise½ cup (150g) sour cream2 tablespoons horseradish cream1 tablespoon Dijon mustard1 tablespoon lemon juice

1 Preheat oven to 200°C/180°C fan. Linea large oven tray with baking paper.2 Heat a large grill plate (or barbecue)over medium-high heat. Trim any sinewand silver skin from beef. Fold thin endof fillet under; tie beef with kitchenstring at 5cm intervals. Coat beef with2 tablespoons oil and the sea salt flakes.Cook beef on grill plate for 3 minuteseach side until well browned.3 Meanwhile, pound peppercorns witha mortar and pestle until coarselycrushed. (Alternatively, place in zip-lockbag and crush using the base of a heavysaucepan). Stir in rosemary; reserve1 tablespoon of pepper mixture. Sprinkleremaining pepper mixture onto preparedoven tray. Roll beef in pepper mixtureuntil coated all over.4 Roast beef for 25 minutes or until ameat thermometer reaches 60°C forrare, or until done as desired. Coverloosely with foil; rest for 15 minutes.5 Meanwhile, make horseradish cream.6 Place rocket and remaining oil in a bowl;toss gently to combine. Season to taste.7 Thickly slice beef; sprinkle withreserved pepper mixture. Serve with horseradish cream and rocket.

HORSERADISH CREAMCombine ingredients in a small bowl; season to taste.

ROAST PORK WREATH WITH STONE FRUITPREP + COOK TIME 1 HOUR SERVES 6 (OR 12 AS PART OF A BUFFET)

1.25kg pork fillets (3 small or 2 large)6 fresh bay leaves1 tablespoon extra virgin olive oil40g butter, chopped1 small red onion (100g), quartered3 medium yellow peaches (450g),

halved, stones removed,cut into wedges

3 nectarines (500g), halved, stonesremoved, cut into wedges

1¼ cups (310ml) sparkling wineFresh red currants, optional, to serve

1 Preheat oven to 220°C/200°C fan.2 Create a wreath with the pork fillets by tying the ends together with kitchenstring, overlapping by 4cm.3 Tie string at 5cm intervals aroundfillets, tucking in bay leaves. Seasonpork all over.4 Heat oil and half the butter in aflameproof roasting pan over high heat.Cook pork wreath, bay leaf-side down,for 3 minutes or until well browned. Turnpork. Add onion, peaches and nectarinesto pan, arranging around the wreath.Roast for 15 minutes or until fruit is just starting to blister.5 Reduce oven temperature to180°C/160°C fan. Add ½ cup (125ml)of the wine to pan; roast for a further10 minutes or until pork is just cookedthrough and fruit is soft but still holdingits shape. Transfer pork, onion and fruitto a platter and cover loosely with foil.Rest for 10 minutes.6 Meanwhile, place roasting pan overhigh heat. Add remaining wine; bring tothe boil. Simmer for 6 minutes or untilreduced by two-thirds. Add remainingbutter with any resting juices from porkand stir until smooth. Cook for 1 minuteor until combined; season to taste.7 Serve pork wreath with roasted fruit,onion and sauce. Top with red currants, if desired.

CHIMICHURRIBUTTERFLIED LAMBPREP + COOK TIME 1 HOUR SERVES 6 (OR 12 AS PART OF A BUFFET)

1.6kg butterflied leg of lamb1 tablespoon extra virgin olive oil3 medium lemons (420g), halved

crossways275g baby roma (plum) truss tomatoes

CHIMICHURRI½ cup (125ml) extra virgin olive oil2 tablespoons white wine vinegar2 cloves garlic, crushed½ cup finely chopped fresh

flat-leaf parsley¼ cup finely chopped fresh oregano1 teaspoon dried chilli flakes1 teaspoon sea salt flakes

1 Preheat a covered barbecue with allburners on high and hood closed untiltemperature reaches 200°C/180°C fan.2 Meanwhile, make chimichurri.3 Open out lamb. Combine ¼ cup(60ml) of the chimichurri with oil; rubover lamb. Season well. Place lamb onheated barbecue grill. Turn off burnersunderneath lamb, leaving other burnerson medium. Cook with the hood closedfor 40 minutes for medium, dependingon thickness, or until done as desired.Adjust the heat to maintain thetemperature. If lamb is not brownedenough after cooking, cook briefly onboth sides over high heat on the barbecue grill. Transfer lamb to a platter; coverloosely with foil; rest for 10 minutes.4 Meanwhile, cook lemon halves, cut-sidedown, and tomatoes on barbecue untillemons are charred and tomatoes are just softened. Season tomatoes.5 Serve lamb with tomatoes, lemonand chimichurri, scattered with extra herbs, if desired.

CHIMICHURRICombine ingredients in a bowl; season to taste. Cover surface with plastic wrap.

#THEWEEKLYEATS52

Main course heroes

“I love serving these little beautieswhen I only have a small number forChristmas. We all feel quite special,plus, they’re not really practical tomake for a larger group of people.”Fran Abdallaoui, Editor, AWW FOOD

SPATCHCOCKS WITH GRAPES & GARLIC BREAD SAUCEPREP + COOK TIME 1 HOUR SERVES 6

6 spatchcocks (3kg; see notes)60g butter, softened600g small red grapes, cut into clusters¼ cup (60ml) extra virgin olive oil⅔ cup (160ml) verjuice (see notes)¼ cup fresh sage leavesmicro coriander, optional, to serve

GARLIC BREAD SAUCE150g butter, chopped12 cloves garlic, peeled¼ cup (30g) almond meal100g sourdough, toasted, torn into

small pieces1 cup (250ml) chicken stock¾ cup (180ml) milk¼ cup (60ml) lemon juice

1 Preheat oven to 200°C/180°C fan.Line two large shallow roasting pans with baking paper.

2 Tie the legs of spatchcocks togetherfirmly with kitchen string. Rub all overwith butter; season well.3 Place spatchcocks and grapes in pans.Drizzle grapes with oil and verjuice;scatter with sage. Roast for 50 minutesor until spatchcocks are golden andcooked through.4 Meanwhile, make garlic bread sauce.5 Serve spatchcocks and grapes on breadsauce, scattered with crisp sage leaves,and with micro coriander, if desired.Drizzle with some of the pan juices.

GARLIC BREAD SAUCEMelt butter in a heavy-based saucepanover medium heat. Cook garlic for3 minutes or until softened. Add almondmeal; cook, stirring, for 2 minutes oruntil toasted. Stir in bread, stock andmilk; bring to the boil. Reduce heat tolow; simmer for 5 minutes or untilthickened slightly. Cool for 5 minutes.Add lemon juice; blend or process for2 minutes or until smooth. Season totaste. Transfer to a heatproof bowl; cover to keep warm (see notes).

TestKitchen NotesSpatchcock is alsocalled poussin or smallchicken. You can swapthe spatchcocks for6 (960g) or 12 quail(1.9kg), depending onappetites. One quailper serve is a lightmeal; serve with somesubstantial sides. Ifusing quail, reducecooking time to 35 minutes.

Verjuice is madefrom the juice ofunfermented grapesand is lightly acidic.Use white balsamiccondiment instead.

Reheat the bread sauceover a low heat or inthe microwave beforeserving, if needed.

#THEWEEKLYEATS54

Main course heroes

BEETROOT & WALNUT CRUMBLEPREP + COOK TIME 1 HOUR SERVES 6

Preheat oven to 220°C/200°C fan. Trim leaves and stalks from1.5kg red beetroot and 500g baby yellow beetroot; wash. Peelred beetroot; cut into 6 wedges. Keep yellow beetroot whole.Place all beetroot on a large piece of foil on oven trays with2 fresh bay leaves; drizzle with 1 tablespoon extra virgin oliveoil. Cover with another piece of foil; seal. Roast red beetroot for40 minutes and yellow beetroot for 30 minutes or until tender.Peel yellow beetroot. Process ½ cup (50g) walnuts and ¼ cupfresh flat-leaf parsley until chopped. Toss beetroots withwalnut crumble. Serving suggestion Serve with beef or lamb.

PEAS & PARMESAN CRUNCHPREP + COOK TIME 15 MINUTES SERVES 6

Finely grate 80g parmesan. Line a preheated sandwich presswith baking paper, spread with half the parmesan, cover withpaper; close the lid, cook for 3 minutes or until golden. Repeatwith remaining parmesan. Boil 200g each sugar snap peas,snow peas and frozen peas, in batches, until just tender. Drain;toss with 1 tablespoon extra virgin olive oil. Top vegetableswith crumbled parmesan crunch.Serving suggestion Serve with lamb, beef, pork or chicken.

SPECIAL SIDES

#THEWEEKLYEATS56

4 Ways

ROAST PARSNIPS & PEARSPREP + COOK TIME 45 MINUTES SERVES 6

Preheat oven to 200°C/180°C fan. Scrub and trim 6 mediumparsnips and core 3 medium pears. Cut parsnips and pearslengthways into wedges. Line an oven tray with baking paper.Place parsnips and pears on tray; drizzle with ¼ cup (60ml)each honey and extra virgin olive oil, then add 6 smallsprigs fresh rosemary. Season to taste; toss to coat. Roastfor 30 minutes or until parsnips and pears are browned andtender. Add 3 slices torn prosciutto to tray; roast for a further5 minutes or until prosciutto is crisp.Serving suggestion Serve with roast chicken, turkey or pork.

BEAUTIFUL GREEN SALADPREP + COOK TIME 25 MINUTES SERVES 6

Cook 1 cup (120g) double-peeled broad beans in a saucepan ofboiling salted water for 1 minute. Add 200g sugar snap peas and340g asparagus, cut into short lengths; boil for 1 minute or untilbright green. Drain; drop vegetables into iced water. Drain well.Combine ½ cup basil pesto, 1 tablespoon water and 1 tablespoonlemon juice in a bowl; season. Toast 6 slices sourdough; tear intobite-sized pieces. Toss bread, beans, peas, asparagus and 120gbaby spinach leaves on a platter. Top with the scooped flesh of2 small avocados. Drizzle avocado with 1 tablespoon lemon juice.Season; drizzle salad with pesto mixture.Serving suggestion Serve with lamb, beef, pork, chicken or fish.

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In charge of bringing something to the family get-together? These colourful vegie dishes are sure to wow the crowd.


4 Ways

ROAST POTATOES

HASSELBACK POTATOESPREP + COOK TIME 1 HOUR SERVES 6

Preheat oven to 200°C/180°C fan. Peel and halve 6 mediumstarchy potatoes (such as sebago). Place a potato half, cut-sidedown, on a board; place a chopstick along each side of potato.Slice potato crossways at 1cm intervals, cutting through tochopsticks to prevent cutting all the way through. Repeat withremaining potatoes. Combine 40g melted butter and 1tablespoon extra virgin olive oil, then brush all over potatoes.Place potatoes, rounded-side up, in a single layer in a roastingpan; season. Roast for 45 minutes, brushing occasionally withmore butter mixture. Combine 2 tablespoons dry breadcrumbsand ¼ cup (40g) finely grated cheddar; sprinkle over potatoes. Roast for further 10 minutes or until golden and tender.

PERFECT ROAST POTATOESPREP + COOK TIME 1 HOURS 15 MINUTES SERVES 6

Preheat oven to 220°C/200°C fan. Peel and halve 6 pontiac ordesiree potatoes. Boil or steam potatoes for 5 minutes; drain.Pat dry with paper towel; cool for 10 minutes. Gently rakerounded side of potatoes with the tines of a fork. Place, cut-sidedown, in a single layer, on an oiled oven tray. Brush with ¼ cup(60ml) extra virgin olive oil; dot with 30g butter. Add 6 unpeeledcloves garlic and ¼ cup fresh rosemary sprigs to tray. Roast for50 minutes, brushing occasionally with oil mixture, or until potatoes are golden and crisp. Season with salt; serve.

Tip Dutch creams, coliban and sebago potatoes are also suitable for this recipe.

#THEWEEKLYEATS58

4 Ways

For maximum crunch, make sure your potatoes arereally dry before roasting. Now – which dish to choose?

SALT & VINEGAR POTATOESPREP + COOK TIME 55 MINUTES SERVES 6

Place 1.2kg royal red potatoes in a large saucepan in a singlelayer. Add 3 cups white vinegar, 2 cups water and 1 tablespoonsalt; bring to the boil. Boil, partially covered, for 15 minutesor until potatoes are tender; drain. Pat dry with paper towel.Meanwhile, preheat oven to 220°C/200°C fan. Transferpotatoes to a large oven tray lined with baking paper. Usinga potato masher or fork, press potatoes until flattened slightly.Drizzle with ¼ cup extra virgin olive oil. Roast potatoes for30 minutes or until golden and crisp. Season to taste; serve.

SMOKY CHATS WITH CHILLIPREP + COOK TIME 45 MINUTES SERVES 6

Preheat oven to 200°C/180°C fan. Place 1kg baby (chat)potatoes, 6 unpeeled cloves garlic and 1 tablespoon extravirgin olive oil in a roasting pan; shake pan well to coatpotatoes. Season with 2 teaspoons salt flakes and sprinkle with1 teaspoon smoked paprika. Roast potatoes for 30 minutes.Add 2 long fresh red chillies, each cut crossways into threepieces, to pan; roast for a further 5 minutes or until potatoesare golden and tender. Transfer to a large bowl; finely grate parmesan over top just before serving.

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4 Ways

GREENS TO GO

PARMESAN ASPARAGUSPREP + COOK TIME 20 MINUTES SERVES 6

Trim 2cm from the ends of 480g asparagus. Whisk 1 egg,1 tablespoon Dijon mustard and 1 tablespoon extra virginolive oil together in a flat dish. In a second flat dish, combine½ cup (40g) finely grated parmesan and ⅓ cup (25g) panko(Japanese) breadcrumbs. Roll asparagus in egg mixture, thencoat in crumb mixture; place on a tray. Heat 2 tablespoonsextra virgin olive oil in a non-stick frying pan over mediumheat; cook coated asparagus for 2 minutes each side or until golden. Serve with lemon wedges.

Tip Medium-thick asparagus stalks work best for this recipe.

SALAD OF FRESH PEAS & EDAMAMEPREP + COOK TIME 20 MINUTES SERVES 4

Cook 200g each trimmed sugar snap peas, trimmed snow peas,peas and shelled edamame in boiling water for 3 minutes oruntil tender-crisp; drain. Cool under running water. Placein a bowl. Heat 1 tablespoon extra virgin olive oil in a smallfrying pan over medium heat; cook ¼ cup each coarselychopped natural almonds and pepitas (pumpkin seed kernels),and 1 teaspoon crushed coriander seeds for 2 minutes or untiltoasted. Cool. Place 1 teaspoon each sesame oil and gratedginger, 1 tablespoon cider vinegar, ½ teaspoon caster sugarand 2 tablespoons extra virgin olive oil in a screw-top jar. Sealjar and shake well. Add dressing to pea mixture and toss gently to combine. Serve scattered with almond mixture.

#THEWEEKLYEATS60

ZESTY BROCCOLINIPREP + COOK TIME 15 MINUTES SERVES 4

Finely grate the rind from 1 medium orange (180g); then juice.You will need ½ teaspoon rind and ¼ cup (60ml) juice. Halve1 fresh long red chilli; remove and discard seeds and finelychop. Place rind, juice, chilli, 2 teaspoons Dijon mustard and¼ cup (60ml) extra virgin olive oil in a screw-top jar. Seasonto taste; seal jar and shake well. Boil 460g trimmed broccolinifor 3 minutes or until tender. Drain; toss broccolini withdressing and ¼ cup (40g) roasted salted cashews. Serve warm or at room temperature.

Pair any of these sides with roast or barbecued meats and fish,or serve cold with mixed leaves as a salad for a buffet or barbecue.

BEANS WITH PARSLEY & FETTAPREP + COOK TIME 15 MINUTES SERVES 6

Cook 300g each trimmed green and yellow beans in a largesaucepan of boiling salted water for 2 minutes. Drain; returnbeans to pan. Remove rind from 1 medium lemon (140g) witha zester (or peel rind thinly from lemon avoiding white pithand cut into long, thin strips). Add rind, ½ cup (80g) toastedpine nuts, 2 tablespoons extra virgin olive oil and 2 tablespoonscoarsely chopped fresh flat-leaf parsley to beans; toss well.Season to taste. Serve bean mixture topped with 90g coarsely crumbled Danish smooth fetta.

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4 Ways

A VEGANCHRISTMAS TABLE

If you have vegan guests joining your Christmascelebrations, these recipes are sure to make them feel

special – and keep everyone else happy, too!

SRILANKAN

CHRISTMASCAKES

P 65

62

STRAWBERRYMERINGUES

WITH COCONUTCREAM

P65

TestKitchen NotesBuy qualityunhomogenisedcoconut cream withoutstabilisers. It has athick layer of coconutcream on top of thecoconut milk. Useleftover coconut milkin smoothies, curries,baking or on cereal.Aquafaba is the drainedliquid from cannedlegumes. A 400g canusually provides ¾ cup(180ml) aquafaba.Store for up to 2 daysin the refrigeratoror freeze for up to3 months.Do-ahead Meringueswill keep in an airtightcontainer for a week.

MAPLE-GLAZED LENTIL LOAFPREP + COOK TIME 1 HOUR 30 MINUTES SERVES 8

1 cup (200g) dried green lentils, rinsed½ cup (100g) brown rice3 cups (750ml) vegetable stock1 cup (100g) walnuts1 tablespoon extra virgin olive oil1 small red onion (100g), diced finely2 trimmed celery stalks (200g),

diced finely1 clove garlic, crushed1 small apple (130g), grated finely¼ cup (40g) flaxseed meal¾ cup (90g) quick oats⅓ cup fresh thyme leaves⅓ cup (95g) tomato sauce2 tablespoons pure maple syrup

2 tablespoons balsamic vinegarthyme sprigs and vegan beetroot dip,

optional, to serve

1 Preheat oven to 200°C/180°C fan.Oil a 12cm x 25cm loaf pan; line with baking paper.2 Place lentils, rice and stock in asaucepan; bring to the boil. Reduce heatto medium; simmer gently for 40 minutesor until tender and stock is absorbed.3 Meanwhile, place walnuts on an oventray; roast for 4 minutes or until golden. Cool; coarsely chop. Reduce oven to160°C/140°C fan.4 Heat oil in a frying pan; cook onion andcelery, stirring, for 3 minutes or until soft.Add garlic and apple; cook for 5 minutes. Remove from heat.

5 Transfer lentilmixture to a large bowlwith walnuts and onion mixture.6 Mix flaxseed meal with ½ cup(125ml) water in a small bowl toa gel-like consistency. Add to lentilmixture with oats and thyme. Seasonto taste; stir well to combine. Spoonmixture into lined pan; smooth surface.7 Whisk sauce, maple syrup and vinegarin a small bowl. Brush half the glaze overloaf. Cover with foil.8 Bake loaf for 40 minutes. Remove foil;brush with remaining glaze. Bake fora further 20 minutes or until browned.Transfer pan to a wire rack; cool loafcompletely before slicing. Scatter overthyme sprigs, and serve with beetroot dip, if desired.

TestKitchen NotesServe this greatalternative to meatloafwith your favouritesides. You’ll findplenty of inspirationon pages 56-61,but check they’revegan-friendly!

#THEWEEKLYEATS64

SRI LANKANCHRISTMAS CAKESPREP + COOK TIME 2 HOURS(+ STANDING & COOLING) MAKES 12

¼ cup (60ml) brandy¼ cup (60ml) rosewater2 teaspoons vanilla extract½ cup (90g) white chia seeds1½ cups (375ml) boiling water½ cup (125ml) extra virgin olive oil½ cup (110g) coconut oil, melted400g can chickpeas2 cups (300g) raw cashews, roasted,

ground finely (see notes)250g medjool dates, pitted,

chopped finely100g dried moist figs, stems

removed, chopped finely100g dried cranberries100g sultanas100g crystallised ginger,

chopped finely1 teaspoon finely grated orange rind250g fine semolina2 teaspoons ground cinnamon1 teaspoon ground cardamom¼ teaspoon ground nutmeg¼ teaspoon ground cloves1 teaspoon baking powder1 cup (220g) firmly packed brown sugarfreeze-dried raspberry powder, optional

CASHEW MARZIPAN250g cashews, roasted lightly250g icing sugar1 teaspoon finely grated lemon rind¼ cup (60ml) lemon juice,

approximately

1 Stir brandy, rosewater, vanilla, chiaand boiling water with a small whisk in asmall bowl; stand for 30 minutes untilliquid thickens. Stir in oils.2 Drain liquid (aquafaba) from chickpeasinto a measuring jug; you will needapproximately ¾ cup (180ml). Transfermeasured liquid to large bowl of anelectric mixer. Coarsely chop ½ cup ofthe chickpeas (reserve remainder foranother use). Combine choppedchickpeas with cashews, dried fruits,ginger and rind in a large bowl.3 Place semolina in a heavy-based frying

pan; stir constantly over medium heat for10 minutes or until pale golden; cool.Stir in spices and baking powder. Addsemolina mixture to fruit mixture. Usingyour hands, combine well, separatingclumped pieces of fruit.4 Preheat oven to 150°C/130°C fan.Grease two 6-hole (¾-cup/180ml) Texas muffin pans; line base of holes withrounds of baking paper.5 Beat measured aquafaba for 4 minutesor until soft peaks form. Gradually addsugar, beating until dissolved betweenadditions. Add chia seed mixture andone-third of the ‘meringue’ to fruitmixture; stir well to combine. Gently foldin remaining ‘meringue’. Divide batteramong pan holes; mixture will fill holes.6 Bake for 1 hour, swapping trays onshelves halfway through cooking time, oruntil a skewer inserted into the centrecomes out clean. Cool cakes in pans.Gently lift cakes from pan.7 Meanwhile, make cashew marzipan.8 Cut marzipan into 12 portions; roll outone portion between sheets of bakingpaper. Cut out an 8.5cm round; place ona cake. Repeat with remaining marzipan.You can use the scraps to cut outdecorative shapes. Mix with raspberrypowder to colour them pink, if desired.Roll out, then cut out 12 stars. Place one on each cake and sprinkle with extra raspberry powder, if desired.

CASHEW MARZIPANProcess nuts, sugar and rind until finelyground. Add juice; process, scrapingdown side of the bowl occasionally, untilmixture forms a ball. Shape into a disc.

STRAWBERRY MERINGUES WITH COCONUT CREAMPREP + COOK TIME 3 HOURS(+ REFRIGERATION & COOLING) MAKES 8

2 x 270ml cans coconut cream(see notes, page 63)

½ cup (125ml) chickpea liquid(aquafaba, see notes, page 63)

¾ cup (165g) caster sugar1 teaspoon vanilla bean paste¼ teaspoon cream of tartar¼ cup (40g) icing sugar, sifted2 teaspoons freeze-dried strawberry

or raspberry powder250g strawberries, sliced15g freeze-dried strawberries, crushed½ cup (65g) raspberries½ cup unsprayed edible flowers, optional

1 Refrigerate cans of coconut creamovernight; don’t shake or turn cans.2 Preheat oven to 100°C/80°C fan. Linetwo large oven trays with baking paper.3 Whisk aquafaba in a small bowl withan electric mixer on high speed for8 minutes or until firm peaks form.Gradually add sugar, whisking untildissolved between additions; whisk untilthick and glossy, about 10 minutes.Quickly whisk in vanilla and cream oftartar on low speed until just combined.4 Spoon mixture into a piping bag witha 1cm plain tube. Pipe eight 10cm-wide,2.5cm-high heart-shaped meringues ontotrays, 5cm apart. (Alternatively, using alarge metal spoon, drop 8 meringues ontotrays.) Bake for 2 hours 40 minutes oruntil crisp. Turn off oven; leave meringuesto cool in oven overnight with door closed.5 Without shaking cans of coconut cream,turn upside-down and open. Drain thethin coconut milk into a jug withoutdisturbing the thick layer of cream. Spoon off the coconut cream; you will needabout 1 cup (250ml). Using a balloonwhisk, gently whisk cream in a small bowlwith sifted icing sugar and berry powderuntil soft peaks form. Don’t over-beat or mixture will be grainy.6 Just before serving, spoon creammixture onto meringues. Served toppedwith fresh and freeze-dried strawberries,raspberries and edible flowers, if desired.

TestKitchen NotesTo finely grind thecashews, pulse ina food processor.Finished cakes willkeep in an airtightcontainer for up to 2 weeks.


Vegetarian mains

Looking for a spectacular festive dessert that's quick and easyto prepare? Use our clever shortcuts, then take a bow!

CHOCOLATEHAZELNUTICE-CREAMPANDORO

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CHOC-CARAMEL

ICE-CREAMWAFFLE CAKE

P 70


Desserts

PEACH, WHISKEY &CARAMEL SPICED TRIFLEPREP + COOK TIME 45 MINUTES(+ REFRIGERATION) SERVES 10

2 x 450g purchased Madeira cakes, cut into 3cm cubes

⅔ cup (160ml) whiskey⅓ cup (120g) honey2 tablespoons boiling water5 ripe medium peaches (750g), stones

removed, cut into wedges1 cup (300g) dulce de leche (see notes)1½ cups (180g) pecans, roasted,

chopped coarsely (see notes)

SPICED CUSTARD CREAM600ml thickened cream1½ cups (375ml) purchased

thick vanilla custard1½ tablespoons honey1 teaspoon ground cinnamon½ teaspoon mixed spice

1 Arrange cake cubes in the base of a4.5-litre (18-cup) bowl or dish. Combine whiskey, honey and water in a jug; drizzle ⅓ cup whiskey mixtureover cake. Transfer remainingwhiskey mixture to a smallsaucepan over high heat;bring to the boil. Simmerfor 12 minutes or untilreduced by half; cool.

TestKitchen NotesDulce de leche is acaramel availablefrom delis and some supermarkets.

To roast pecans, spreadon an oven tray. Roastin an 180°C/160°C fanoven for 5 minutes oruntil golden (or stir ina heavy-based fryingpan over medium heat until fragrant.

Swap out Use peachor orange juice insteadof whiskey and bottledpeaches instead offresh, if you prefer.

Do-ahead Make trifleup to 6 hours ahead and refrigerate.

2 Preheat a char-grill plate or pan overmedium-high heat. Grill peaches, cut-sidesdown, turning, for 2 minutes or until grillmarks appear. Transfer to a tray; refrigerateuntil required.3 Meanwhile, make spiced custard cream.4 Arrange half the peaches over cake; topwith spiced custard cream and reducedwhiskey mixture. Reserve ⅓ cup dulce deleche to serve; drop spoonfuls of remainingdulce de leche over custard. Sprinkle with1 cup pecans; refrigerate for 15 minutes.5 Swirl reserved dulce de leche throughreserved whipped cream; spoon over top oftrifle. Top with remaining peaches andsprinkle with remaining pecans to serve.

SPICED CUSTARD CREAMBeat cream in a bowl with an electric mixeruntil firm peaks form. Reserve half the cream.Fold custard, honey and spices throughremainder. Cover; refrigerate until required.

EGGNOG BAVAROIS CAKEPREP + COOK TIME 45 MINUTES(+ REFRIGERATION & FREEZING) SERVES 10

2 cups (500ml) purchased thick vanilla custard

⅓ cup (80ml) dark rum⅓ cup (75g) caster sugar1 teaspoon vanilla bean paste1 teaspoon ground nutmeg¾ teaspoon ground cinnamon½ teaspoon ground cloves6 small gelatine leaves (10g)2 unfilled chocolate sponge cakes300ml thickened cream3 flat bamboo skewers1 cup (150g) dark (semi-sweet)

chocolate Melts, melted2 teaspoons chocolate sprinkles or gold

and silver cachous

RUM BUTTERSCOTCH SAUCE1 cup (220g) firmly packed brown sugar300ml thickened cream50g butter, chopped1 tablespoon dark rum

1 Place half the custard, the rum, sugar,vanilla and spices in a medium saucepan.Bring to the boil, whisking until sugardissolves. Simmer for 2 minutes; removefrom heat.2 Place gelatine leaves in a bowl of coldwater. Stand for 5 minutes or untilsoftened. Squeeze excess water fromgelatine, add to hot custard mixture; stiruntil dissolved. Transfer mixture to alarge heatproof bowl; whisk in remainingcustard. Stand for 5 minutes or until cool.3 Grease a deep 15cm round cake pan;line base and side with two layers ofbaking paper, extending paper 5cm aboveedge of pan. Trim top of cakes to level;trim side of cakes to fit pan. Cut eachcake in half horizontally; reservetrimmings until required. Place 1 cakelayer in base of pan.4 Beat cream in a bowl with an electricmixer until soft peaks form. Fold intocustard mixture. Working quickly, pour1 cup custard cream over cake in pan; topwith another cake layer. Repeat layeringwith remaining custard and cake layers,finishing with custard cream on top.

TestKitchen NotesIf sauce separates,stir well to bringit back togetherbefore serving.

Do-ahead Cake andsauce can be madea day ahead andrefrigerated. Standcake and sauce atroom temperaturefor 45 minutesbefore serving.

Using small palette knife, level surface.Tap pan on bench to remove air bubbles.Cover; refrigerate for at least 4 hours.5 Meanwhile, make rum butterscotchsauce; refrigerate until ready to use.6 Place skewers on an oven tray lined with baking paper. Place meltedchocolate in a paper piping bag.Snip off the end of piping bag withscissors. Pipe tree shapes halfway up the skewers; decorate withsprinkles or cachous. Freezechocolate until firm.7 Carefully remove cake from pan. Insert trees into cake; crumble some of the reserved caketrimmings around the tree‘trunks’. Serve with rum butterscotch sauce.

RUM BUTTERSCOTCH SAUCECombine ingredients in asmall heavy-based saucepan.Bring to the boil, stirring,until sugar dissolves.Simmer for 5 minutesor until sauce thickens.Cool; refrigerate until cold and thick.


Desserts

FROZEN CHERRYWHITE CHRISTMAS LOGPREP TIME 35 MINUTES (+ FREEZING) SERVES 8

150g gingernut snap biscuits (see notes)40g butter, melted200g fresh cherries¼ cup (60ml) cherry liqueur or

Amaretto150g amaretti biscuits, crushed395g canned sweetened condensed milk500g crème fraîche1 teaspoon vanilla bean paste⅓ cup (75g) crystallised ginger, chopped

1 Grease an 8cm x 33cm (2.25-litre/9-cupcapacity) straight-sided loaf pan or terrinemould; line base and sides with plasticwrap or two layers of baking paper or foil.2 Process ginger biscuits to fine crumbsusing the pulse button; add butter andprocess until combined. Press crumbmixture over base of pan. Freeze whilepreparing ice-cream.3 Freeze half the cherries for decoration.Remove the stones from remainingcherries; chop coarsely. Place cherries ina large bowl. Add 1 tablespoon liqueurand two-thirds of the crushed amarettibiscuits; set aside.4 Whisk condensed milk, crème fraîche,vanilla and remaining liqueur in a bowlwith an electric mixer for 5 minutes oruntil thick. Gently fold cream mixtureinto cherry mixture; fold in half theginger. Pour over biscuit base, smoothsurface; cover tightly with plastic wrap.Freeze for 6 hours or overnight until firm.5 Remove ice-cream log from pan; placeon a cold platter. Serve topped withfrozen cherries and remaining ginger and amaretti biscuits.

CHOC-CARAMELICE-CREAM WAFFLE CAKEPREP TIME 30 MINUTES (+ FREEZING) SERVES 10

2 x 360g packets plain or choc chipBelgian waffles

2 x 380g cans caramel top ‘n’ fill500g cream cheese, chopped, softened2 x 50g chocolate-coated honeycomb

bars, chopped coarsely3 medium oranges (720g)2 medium mandarins (200g), peeled,

segmented (see notes)1 cup (250ml) bottled salted

caramel sauce

1 Grease a 24cm springform pan; linebase and side with baking paper,extending paper 3cm above the edge.2 Trim waffles straight lengthways,following the natural waffle pattern.Place approximately 5 waffles lengthwaysaround inside edge of pan to create acollar. Trim remaining waffles crosswayson both sides to level. Place, trimmingas necessary, to cover base of pan.3 Using a Kenwood electric mixer withthe K beater, beat caramel and creamcheese until smooth and combined. Foldin half the honeycomb bar. Spoon mixtureinto pan; smooth surface. Freeze overnight.4 Peel oranges, slice thinly crossways;cut into wedges.5 Top ice-cream cake with orange,mandarin and remaining honeycomb bar.Drizzle with a little caramel sauce. Serve slices drizzled with remaining sauce.

TestKitchen NotesStart this recipea day ahead.If fresh mandarinsare unavailable, use2 oranges instead.

CHOCOLATE HAZELNUTICE-CREAM PANDOROPREP & COOK TIME 25 MINUTES(+ FREEZING & STANDING) SERVES 10

700g pandoro (see notes)1 cup (330g) chocolate-hazelnut spread¼ cup (80g) raspberry jam1 litre (4 cups) salted caramel ice-cream

with chocolate coated hazelnut¼ cup (40g) icing sugar250g raspberries

1 Freeze pandoro for 2 hours or until firm.2 Turn pandoro upside-down on a board.Using a long, thin sharp knife held at anangle, cut out a 12cm round from the base(it will look like a wide cone). Cut a neathole in the pandoro, leaving a 2cm wall all around. Remove centre of pandoro; itsstar shape means it will be thinner insome parts than others. Trim and reservethe 12cm round; reserve pandoro offcutsfor another use (see notes).3 Use a small palette knife to spreadchocolate-hazelnut spread over insideof pandoro. Spoon jam into base. Freezepandoro for 30 minutes.4 Meanwhile, remove ice-cream from freezer to soften for 15 minutes.5 Spoon ice-cream into centre ofpandoro. Replace reserved pandororound. Cover; freeze for 4 hours orovernight until firm. Remove fromfreezer 15 minutes before serving.6 Dust pandoro with sifted icing sugar; serve with raspberries.

TestKitchen NotesStart this recipea day ahead.Pandoro is a sweetItalian yeast bread,available aroundChristmas and NewYear. If unavailable,use panettone; it won’tbe the same star shape.

#THEWEEKLYEATS70

Desserts

Test Kitchen NotesStart this recipe

a day ahead.

We used thin ginger

biscuits. Different

ginger biscuits contain

varying amounts of

butter, so you may

need to add more

butter for crumbs

to hold together.

Do−ahead You can

make this recipe up

to 1 week ahead.

MADE withHomemade gifts are the most wonderful way to show you

care, especially when they’re gorgeous treats like these.

PFEFFERNUSSEP 76

72

TestKitchen NotesGingerbread peoplewill keep in an airtightcontainer at roomtemperature for up to 1 week.

You will need a 13cmgingerbread mancutter and a smallpiping bag with asmall plain tube for this recipe.

GINGERBREADPEOPLE

P 76

73

Gifts

TestKitchen NotesSpread nuts on an oventray, roast in a 180°C/160°C fan oven,stirring once duringcooking, for 5 minutes or until golden.

Make panforte up to2 weeks ahead; store inan airtight container at room temperature.

SPICYPANFORTE

P 76

ICED CHRISTMAS CUPCAKESPREP + COOK TIME 2 HOURS (+ COOLING) MAKES 12

500g dried mixed fruit125g butter, chopped coarsely1 cup (200g) firmly packed dark brown

sugar¼ teaspoon bicarbonate of soda2 tablespoons brandy2 eggs, beaten lightly½ cup (75g) plain flour½ cup (75g) self-raising flour½ cup (75g) cornflour750g ready-rolled white icing1 egg white, beaten lightly

1 Combine fruit, butter, ½ cup (125ml)water, sugar and soda in a largesaucepan; stir over medium heat untilbutter melts and sugar dissolves. Bringto the boil; remove from heat, stir inbrandy. Transfer to a large heatproofbowl; cool to room temperature.2 Preheat oven to 150°C/130°C fan.Line a 12-hole ¾-cup (180ml) Texasmuffin pan with paper cases.3 Stir eggs into fruit mixture, then thesifted flours; divide mixture evenlyamong pan holes. Bake for 40 minutes

TestKitchen NotesCakes can be made up to5 days ahead. Store in anairtight container atroom temperature. If theweather is humid,decorate them the day before serving.

You need alphabet andsnowflake cutters, edible gold paint, availablefrom cake decoratorsupply shops, and a newsmall artist’s paintbrush.Use silver or gold paper cases for the cakes.

or until a skewer inserted into the centreof the cake comes out clean. Cover hotcakes with a clean tea towel while still in the pan; cool cakes in pan.4 On a surface dusted with a littlecornflour, knead icing until smooth. Rollout until 5mm thick. Using a 5.5cmfluted cutter, cut out 12 rounds. Lightlybrush tops of cakes with egg white; cover with icing rounds.

5 Using alphabet and snowflake cutters,cut out the letters to spell ‘noel’. Usesnowflake cutters to cut out snowflakeshapes. Lightly brush bottom side ofsnowflakes with egg white, then secureon top of icing on some of the cakes.6 Paint cut-out letters with edible goldpaint. When completely dry, brush basesof letters with egg white and secure to remaining cakes.


Gifts

PFEFFERNUSSEPREP + COOK TIME 35 MINUTES (+ COOLING) MAKES 30

125g butter, chopped coarsely¾ cup (165g) firmly packed

brown sugar⅓ cup (125g) molasses1 egg2⅓ cups (350g) plain flour1 teaspoon ground cinnamon½ teaspoon ground allspice½ teaspoon finely grated nutmeg¼ teaspoon ground cloves¼ teaspoon finely ground black pepper ¼ teaspoon bicarbonate of soda⅓ cup (55g) icing sugar

1 Preheat oven to 160°C/140°C fan.Line two oven trays with baking paper.2 Melt butter in a small saucepan overmedium heat. Add sugar and molassesto pan; stir until combined. Transferto a large bowl; cool for 10 minutes.Stir in egg, then sifted flour, spices,pepper and soda.3 Roll level tablespoons of mixture intoballs. Place balls 3cm apart on trays.Bake for 15 minutes or until biscuits arefirm to the touch. Stand for 10 minutes.4 Sift icing sugar into a small bowl; tosswarm biscuits in sugar until well coated.Place on a wire rack to cool completely.

TestKitchen NotesStore pfeffernusse inan airtight containerat room temperaturefor up to 3 weeks.

German for ‘peppernuts’ these spicedbiscuits actuallyoriginated inScandinavia. Theytake their name fromthe pinch of pepperincluded in the recipe.

Adding molasses helps them keep well.

SPICY PANFORTEPREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING) SERVES 12

1 medium orange (240g)½ cup (75g) plain flour1 tablespoon mixed spice2 teaspoons ground cardamom1 teaspoon freshly ground black pepper⅓ cup (40g) almond meal1 cup (120g) skinless hazelnuts,

roasted (see notes, page 74)½ cup (50g) walnut halves, roasted

(see notes, page 74)½ cup (70g) pistachios, roasted lightly

(see notes, page 74)½ cup (125g) coarsely chopped

glacé apricots½ cup (65g) dried sweetened

cranberries½ cup (110g) crystallised ginger100g white chocolate, chopped coarsely½ cup (110g) caster sugar½ cup (175g) honey1 tablespoon icing sugar

1 Preheat oven to 160°C/140°C fan.Line base and side of a 20cm springformpan with baking paper.2 Remove rind from orange with a zester.(Alternatively, peel orange thinly witha vegetable peeler, avoiding any whitepith. Cut rind into long, thin strips.)3 Sift flour and spices into a large bowl.Stir in orange rind, almond meal, nuts, fruit, ginger and chocolate.4 Stir caster sugar, honey and1 tablespoon water in a small saucepanover medium heat until sugar dissolves.Simmer for 2 minutes or until mixturereaches 116°C on a sugar thermometeror until a small amount of syrup droppedinto ice-cold water can be rolled into asoft, pliable ball. Add sugar syrup toflour mixture; stir well. Press mixturefirmly into pan; smooth surface.5 Bake panforte for 45 minutes or untilit shrinks slightly from the edge of pan.Leave panforte in pan overnight to cool. Just before serving, dust with icing sugar. Cut into thin wedges.

GINGERBREAD PEOPLEPREP + COOK TIME 1 HOUR 30 MINUTES(+ REFRIGERATION & STANDING) MAKES 12

125g butter, softened½ cup (110g) firmly packed light

brown sugar½ cup (180g) treacle1 egg yolk2½ cups (375g) plain flour1 tablespoon ground ginger1 teaspoon mixed spice1 teaspoon bicarbonate of soda

ROYAL ICING1 egg white1½ cups (240g) pure icing sugar1 teaspoon lemon juice

1 Beat butter and sugar in a small bowlwith an electric mixer until combined.Beat in treacle and egg yolk. Transfermixture to a large bowl; stir in sifted dryingredients. Turn dough onto a flouredsurface; knead until smooth. Dividedough in half. Wrap each half in plasticwrap; refrigerate for 30 minutes.2 Preheat oven to 160°C/140°C fan.Grease and line two oven trays withbaking paper.3 Roll each dough half between sheetsof baking paper until 5mm thick. Usinga 13cm gingerbread man cutter, cutout 12 gingerbread people, re-rollingscraps as necessary. Place shapes 2.5cmapart on trays.4 Bake gingerbread for 10 minutes. Standon trays for 10 minutes; transfer to wireracks to cool.5 Make royal icing. Spoon icing into asmall piping bag fitted with a small plaintube. Using picture as a guide, decorate gingerbread people with royal icing.

ROYAL ICINGBeat egg white in a small bowl with anelectric mixer until just broken up.Gradually beat in sifted icing sugar until firm peaks form; stir in juice. Coversurface directly with plastic wrap.

#THEWEEKLYEATS76

Gifts

Embrace tradition and follow our detailedstep-by-step guide to making a stand-out

Christmas cloth pudding.

PERFECTChristmas pudding

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BOILEDCHRISTMAS PUDDINGPREP + COOK TIME 7 HOURS 30 MINUTES (+ STANDING & COOLING) SERVES 10

1 cup (160g) sultanas1 cup (160g) dried currants1 cup (160g) coarsely chopped raisins½ cup (75g) finely chopped

seeded dates⅓ cup (60g) finely chopped

pitted prunes½ cup (100g) finely chopped dried figs1 large (200g) apple, grated coarsely1½ tablespoons golden syrup

or treacle2 cups (440g) dark brown sugar1 cup (250ml) brandy1 teaspoon ground ginger½ teaspoon each ground nutmeg

and cinnamon185g butter, melted2 eggs, beaten lightly2 cups (140g) stale breadcrumbs¾ cup (110g) White Wings Plain Flour¾ cup (110g) White Wings Plain Flour,

extra, for pudding clothfigs and crystallised citrus rind,

to serve

1 Combine dried fruit, apple, goldensyrup, sugar, brandy and spices in alarge bowl; cover tightly with plasticwrap. Store in a cool, dark place for1 month (or longer, if desired) beforeusing. Stir the mixture every 2 or 3 days.Alternatively, microwave in 1-minutebursts on HIGH for 2-3 minutes or until fruit plumps up.2 Stir butter, eggs, breadcrumbs andsifted flour into fruit mix.3 Fill a boiler three-quarters full with hotwater; cover, bring to the boil.4 Have 2.5 metres of kitchen string andthe extra flour ready. Wearing thickrubber gloves, dip prepared puddingcloth (see step-by-step guide, page 80)

into boiling water; boil for 1 minute.Remove cloth from water; squeeze excess water from cloth. Working quickly,spread hot cloth on bench, rub extraflour into centre of cloth to cover anarea about 40cm in diameter, leavingflour a little thicker in centre of clothwhere the ‘skin’ on the pudding willneed to be thickest.5 Place pudding mixture in centre ofcloth. Gather cloth evenly aroundpudding, avoiding any deep pleats; patinto a round shape. Tie cloth tightly with kitchen string as close to mixture aspossible. Knot the corners of clothtogether to make the pudding easier toremove from the boiler.6 Gently lower pudding into boilingwater. Tie the free ends of the string tohandles of the boiler to suspend thepudding. Cover boiler with a tight-fittinglid; boil rapidly for 6 hours. Replenishwith boiling water as needed to maintainthe boil and water level – there must beenough boiling water for the pudding tobe immersed at all times.7 Untie pudding from the handles. Placethe handle of a wooden spoon throughthe knotted cloth loops to lift thepudding from the water. Don’t put thepudding on the bench; suspend it fromthe spoon on the rungs of an upturnedstool. The pudding must be suspendedfreely. If the pudding has been cookedcorrectly, the cloth will start to dry inpatches within a few minutes; hang thepudding for 10 minutes.8 Place the pudding in a bowl, cut string;gently peel away cloth to uncover abouthalf the pudding. Scrape the ‘skin’ backonto the pudding with a palette knife ifnecessary. Invert the pudding onto aplate and continue to peel off the clothcompletely. Stand the pudding for atleast 20 minutes or until the ‘skin’darkens and the pudding becomes firm, before cutting to serve.

TestKitchenNotesPREPARING PUDDING CLOTHYou need a 60cm square ofunbleached calico. If the calico hasnot been used before, soak in coldwater overnight. The next day, boilfor 20 minutes, then rinse in coldwater. After the cooked pudding hasbeen removed from the cloth, soakthe cloth in cold water, boil, thenrinse well. Avoid using detergents to wash the cloth.

STORING THE PUDDINGIf you’re not serving the puddingon the day of boiling, cool puddingin cloth and seal tightly in afreezer bag (or place in an airtightcontainer). Store in the refrigeratorfor up to 2 months or freeze for up to 12 months.

REHEATING THE PUDDINGBoil in cloth for 2 hours, as perrecipe instructions. Or coverwhole pudding and microwaveon MEDIUM for 15 minutes or until hot.

REHEATING SINGLE SLICESReheat up to four single servesat a time. Cover and microwaveon HIGH for 1 minute per serve.


PREPARING THE CLOTH FOR WRAPPING

After cloth has been boiled for 1 minute, carefullyremove from pan and squeeze out excess water.

FLOURING THE CLOTH

Spread hot cloth on bench. Rub extra flour intocentre of cloth to cover an area 40cm in diameter.

WRAPPING THE PUDDING

Gather cloth evenly around pudding; pat into around shape. Tie cloth tightly with kitchen string.

COOKING THE PUDDING

Gently lower pudding into boiling water. Tie endsof string to handles of boiler to suspend pudding.

TESTKITCHEN

COOKINGSCHOOL

STEP-BY-STEP TOFFEE BRANDY SAUCE PREP + COOK TIME 30 MINUTES SERVES 10

1 cup (220g) caster sugar¼ cup (60ml) water1 cup (250ml) cream, at room

temperature1 tablespoon brandy

1 Combine sugar and water in a smallsaucepan. Stir over medium heat,without boiling, until sugar dissolves.Increase heat to medium-high and bringto the boil. Cook, without stirring, for10 minutes or until mixture turns goldenbrown, gently swirling pan to colourevenly, or mixture reaches 185°C on asugar thermometer.2 Remove toffee from heat and graduallyadd cream – the mixture may splutter, sodo this carefully. Stir until smooth, then stir in the brandy.

ORANGE LIQUEUR CUSTARDPREP + COOK TIME 15 MINUTES SERVES 10

6 egg yolks⅓ cup (75g) caster sugar2 cups (500ml) milk300ml thickened cream2 tablespoons Cointreau

or Grand Marnier

1 Beat egg yolks and sugar in a smallbowl with an electric mixer until thickand creamy.2 Combine milk and cream in a mediumsaucepan; heat until just below boiling.3 Gradually whisk hot milk mixture intoegg mixture. Return mixture to pan; stirover low heat, without boiling, untilcustard thickens and coats the back of a spoon. Stir in liqueur.

#THEWEEKLYEATS80

Cooking class

Christmas wouldn’t be Christmas without a rich iced fruit cake.

TRADITIONSFestive


Cooking class

RICH HAZELNUT FRUIT CAKEPREP + COOK TIME 4 HOURS 30 MINUTES (+ STANDING & COOLING) SERVES 16

21/3 cups (375g) sultanas2 cups (320g) coarsely chopped raisins1½ cups (210g) coarsely chopped

seeded dates1¼ cups (240g) coarsely chopped

pitted prunes2 tablespoons raspberry jam,

warmed, sieved2/3 cup (160ml) hazelnut-flavoured

liqueur185g butter, chopped¼ cup (85g) chocolate-hazelnut spread1 cup (220g) firmly packed brown sugar4 eggs1¾ cups (260g) plain flour¼ cup (25g) cocoa powder1 teaspoon ground nutmeg1 teaspoon ground cinnamon1 cup (140g) roasted hazelnuts, chopped½ cup (125ml) hazelnut-flavoured

liqueur, extra

DECORATIONS750g ready-to-roll almond paste

(marzipan), optionalicing sugar, for dusting750g ready-made white icingcornflour, for dustingset of 3 snowflake plunger cutters

(small, medium and large)

1 Combine fruit, jam and liqueur in a largebowl. Cover; stand at room temperatureovernight or for up to 1 week.2 Preheat oven to 150°C/130°C fan. Linebase and side(s) of a deep 22cm round ordeep 19cm square cake pan with 1 layerbrown paper and 3 layers baking paper,extending paper 5cm above edge(s).3 Beat butter, spread and sugar in asmall bowl with an electric mixer until

just combined (do not overbeat). Addeggs, one at a time, beating until justcombined between additions. Stir buttermixture into fruit mixture; stir in sifteddry ingredients and nuts.4 Spread mixture into pan; smooth top.Bake for 3½ hours or until cooked whentested. Brush hot cake with ¼ cup (60ml)of extra liqueur. Cover cake with foil; wrapin a clean tea towel; cool in pan overnight.5 Knead marzipan, if using, until smooth.Roll marzipan on a surface dusted lightlywith icing sugar to 4mm thick; cut tocover top and side(s) of cake. Join edgeswith a little water; gently press together. Stand cake for at least a day at roomtemperature to dry.6 To decorate, brush cake all over withremaining ¼ cup (60ml) liqueur. Kneadicing on a surface dusted with a littlesifted cornflour until it loses its stickiness.Roll out icing into a round large enoughto cover cake. Using rolling pin, carefullylift icing over cake. Dust hands withcornflour and use to mould icing overthe top and sides of cake. Gently rubicing with hands until smooth. Trim icingneatly around base. Stand cake at roomtemperature to dry overnight.7 Line a baking tray with baking paper.Re-roll any scraps of icing until 6mmthick. Using snowflake cutters, cut outdifferent-sized snowflakes. Place on atray to dry overnight.8 Brush the backs of the snowflakes with a little water to secure to cake.

TestKitchen NotesStart this recipe atleast 3 days and up to 1 week ahead.

LINING A ROUND CAKE PAN: PART 2Lightly grease pan to hold the paper in place.Position paper around inside of pan, with thesnipped fold lying flat on the base. Two or more layers of paper are often used.

LINING A ROUND CAKE PAN: PART 1Cut strips of baking or brown paper to linethe side of the pan, overlapping ends slightly.The paper needs to sit 5cm above edge. Make a 2cm fold, then snip paper up to the fold.

#THEWEEKLYEATS82

Cooking class

FILLING THE CAKE PANDrop spoonfuls of mixture around the insideedge of the cake pan (or in the corners ifusing a square pan) to hold the baking paperin position, then add the rest of the mixture.

COVERING CAKE WITH MARZIPANRoll and cut almond paste to cover top andside(s); join edges with a little water; gentlypress together. Once covered, stand cake forat least a day at room temperature to dry.

COVERING CAKE WITH ICINGAlmond paste gives a firm surface for theready-made icing. Roll out icing on a lightlycornflour-dusted surface until large enoughto cover cake; lift onto cake using rolling pin.

COOLING THE CAKEMake snips around the lining paper levelwith the cake top and fold the paper over.Cover the cake, still in the pan, tightly withfoil. Wrap in a tea towel and cool overnight.

SMOOTHING THE ICINGQuickly smooth top and side of the cakewith lightly cornflour-dusted hands, easingicing around the shape of the cake. Trimexcess icing from the base of the cake.

PREPARING THE MARZIPAN LAYERTrim cake top so it sits flat, turn upsidedown; secure to a cake board. Roll almondpaste (marzipan) thick enough to fill gaparound cake base and board. Smooth paste.

TESTKITCHEN

COOKINGSCHOOL

STEP-BY-STEP


Cooking class

Get ready to farewell 2020 (good riddance!) and

greet the New Year with this fabulous party food.

LET’S

SESAME-CRUSTED CHICKEN GOUJONS

PREP + COOK TIME 35 MINUTES MAKES 32

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

WASABI MAYONNAISE

1 cup (300g) whole−egg mayonnaise

1½ tablespoons wasabi paste

1 tablespoon finely chopped

fresh coriander

1 teaspoon mirin

1 Make wasabi mayonnaise.

2 Place flour in a shallow bowl; season.

In another shallow bowl, lightly beat

eggs with 1 tablespoon water. Place

breadcrumbs and seeds in a third shallow

bowl; toss to combine. Coat chicken strips

in flour, dip in egg, allow excess to drip

off, then coat in breadcrumb mixture.

3 Heat 1cm oil in a large

frying pan over medium heat.

Cook chicken, in batches,

turning frequently, for 3½ minutes

or until golden and cooked through.

Remove with a slotted spoon; drain

on paper towel.

4 Serve chicken with wasabi mayonnaise

and lime wedges.

WASABI MAYONNAISE

Place ingredients in a small bowl; stir

to combine. Season to taste.

Test Kitchen NotesGoujons are small

strips of fish or

chicken, coated

in breadcrumbs

and deep−fried.

85

POLENTA CHIPSWITH PROSCIUTTO& ROAST TOMATOESPREP + COOK TIME 45 MINUTES(+ REFRIGERATION) SERVES 4

3 cups (750ml) salt-reducedchicken stock

¾ cup (125g) instant polenta1 cup (80g) finely grated parmesan500g cherry truss tomatoes2 tablespoons olive oil4 slices prosciutto (60g)1 sprig fresh rosemary1 cup (180g) Ligurian olives

1 Grease a deep 20cm squarecake pan; line base and sides withbaking paper.2 Bring stock to the boil in a saucepan;gradually stir in polenta. Reduce heatand cook, stirring, for 10 minutes oruntil polenta thickens. Remove fromheat; stir in half the parmesan. Seasonto taste. Spread polenta evenly in pan.Refrigerate for 3 hours or overnight.3 Preheat oven to 220°C/200°C fan.Line two oven trays with baking paper.4 Cut polenta into 20 thick chips.Place chips on a tray; sprinkle withremaining parmesan and turn tocoat. Bake for 30 minutes or untilgolden and crisp.5 Meanwhile, place tomatoes on thesecond tray and drizzle with halfthe oil. Season to taste. Roast in theoven for the last 7 minutes of polentachip cooking time.6 Heat remaining oil in a large fryingpan over medium heat; cook prosciuttoand rosemary, turning, until theprosciutto is golden and crisp. Drainon paper towel.7 Arrange polenta chips, prosciuttoand tomatoes on a platter; top with rosemary and serve with olives.

SOFT-SHELL CRABSWITH GREEN ONION AÏOLIPREP + COOK TIME 30 MINUTES SERVES 8

½ cup (100g) rice flour1 teaspoon dried chilli flakes2 teaspoons sea salt8 uncooked small soft-shell

crabs (500g)vegetable oil, for deep frying1 cup loosely packed fresh

basil leaves

GREEN ONION AÏOLI¾ cup (225g) mayonnaise2 green onions, sliced finely1 clove garlic, crushed1 tablespoon lemon juice

1 Make green onion aïoli.2 Combine flour, chilli and saltin a bowl.3 Clean crabs; pat dry; cut intoquarters. Coat with flour mixture;shake off excess.4 Heat oil in large saucepan; deep-frybasil for 30 seconds or until crisp.Drain on absorbent paper. Deep-frycrabs, in batches, until browned lightlyand crisp. Drain on absorbent paper. Serve with basil and aïoli.

GREEN ONION AÏOLICombine ingredients in a small bowl.

TestKitchen NotesServing suggestionServe with wood-firedor Italian-style bread.

#THEWEEKLYEATS86

KINGFISH CARPACCIOPREP TIME 30 MINUTES (+ FREEZING & REFRIGERATION) SERVES 8

400g piece sashimi kingfish¼ cup (60ml) lemon juice1 small red onion (100g),

sliced thinly2 tablespoons extra virgin

olive oil1 cup loosely packed fresh

flat-leaf parsley leaves2 tablespoons drained baby

capers, rinsed

1 Tightly wrap fish in plastic wrap;freeze for 1 hour or until firm.2 Unwrap fish; slice as thinly aspossible (see notes). Arrange sliceson platter; drizzle fish with juice.Cover; refrigerate for 1 hour.3 Combine onion, oil, parsley and capers in a medium bowl.4 Drain juice from fish; servetopped with onion mixture.

TestKitchen NotesBuy your fish from afishmonger with highturnover to guaranteeabsolute freshness.

Use any firm whitesashimi-type fish.Finely slice the partlyfrozen fish using amandoline or V-slicer.

CORN FRITTERSWITH SMOKED SALMONPREP + COOK TIME 20 MINUTES SERVES 4

¼ cup (35g) plain flour1 tablespoon rice flour½ teaspoon baking powder½ teaspoon mild or smoked paprika1 egg, beaten lightly¼ cup (60ml) milk1½ cups (240g) fresh corn kernels2 green onions, sliced finely2 tablespoons finely chopped

fresh coriander

cooking-oil spray1 medium avocado (250g),

sliced thinly100g thinly sliced smoked salmoncoriander leaves, extra to servelemon cheeks, to serve≠

1 Sift flours, baking powder, paprikaand ¼ teaspoon salt into a medium bowl.Gradually whisk in combined egg andmilk until mixture is smooth. Stir in corn,onion and coriander. Season to taste.2 Spray a large frying pan with cookingoil and heat over medium heat. Inbatches, add 1 tablespoon of batter for

each fritter to pan; cook for 1-2 minuteseach side or until browned lightly.3 Serve fritters topped with avocado,smoked salmon and extra coriander leaves, with lemon cheeks.


BETTER BAKINGChristmas baking just got better with

CSR Caster Sugar. The fine uniform sugarcrystals enable it to dissolve instantly and

caramelise evenly, making it a versatilesugar for all your cooking adventures!Visit csrsugar.com.au to find out more.

CRUNCH TIMEChang’s famous Original FriedNoodles are versatile enough toadd to almost anything. They'resuper-versatile, too – try themin salads, soups, stir-fries andeven desserts for a deliciousextra crunch. For moreinspiration, head to changs.com

SWING OUT SIFTER!White Wings’ range of premium flours are madeusing quality Australian grains, and are triple-siftedfor your best baking results. The Australian Women’sWeekly test kitchen exclusively uses White Wingsflour in all its recipes to ensure we get the best results!

YES, CHEF!Can your mixer handle anythingyou throw at it? Kenwood can.Every feature of the KenwoodChef XL Titanium stand mixerhas been designed to makeyour time in the kitchen easierand to bring joy to everything you prepare andcook. $999. Visitkenwoodworld.com/en-au

YESWAY, ROSÉ!

Swift NV Rosé was awardedthe Best Sparkling Trophy at theNSW Wine Awards 2018 and 2019.

Produced in Orange at PrinthieWines, this dry, savoury winehas a fine line of acid running

from start to finish, supportedby soft strawberry-fruit

richness. $40 per bottle. Visit printhiewines.com.au

90

COMPILED BY GEMMA HARLAND

foodbites

With a few authentic, easily obtained

ingredients and our simple recipes, you’ll be

serving up this cult street food in no time.

UDONNOODLE

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TestKitchen NotesUse a vegetable peeleror mandolin to makecucumber ribbons.

MISORAMEN‘SALAD’

P 100

93

SRIRACHA CHICKENTSUKUNE SKEWERS WITH YAKI UDONPREP + COOK TIME (+ CHILLING) 35 MINUTES SERVES 4-6

500g chicken mince2 tablespoons Kewpie Mayonnaise

Sriracha Flavour1 tablespoon grated ginger2 tablespoons cornflour1 small white onion, grated vegetable oil, to brush12 wooden skewers270g packet Hakubaku Organic Udon

Noodles, cooked1 tablespoon sesame oil1 tablespoon toasted sesame seeds2 Lebanese cucumbers, sliced thinly2 green onions, sliced thinlycoriander sprigs, to serve

GLAZE¼ cup (60ml) soy sauce½ cup (125ml) mirin2 cloves garlic, crushed1/3 cup (100g) Kewpie Mayonnaise

Sriracha Flavour

1 Combine chicken mince, KewpieSriracha Mayonnaise, ginger andcornflour in a medium bowl. Using aclean tea towel, squeeze excess liquidfrom white onion (reserve onion liquidin a small saucepan); add to chickenmixture. Mix well to combine.2 Roll 2 tablespoonfuls chicken mixtureinto 12 patties; refrigerate for 15 minutes.

3 Make the glaze.4 Preheat a grill to high. Brush pattieswith vegetable oil; place on an oventray lined with foil. Insert a skewerhorizontally into each; place a sheetof foil over the exposed wooden skewersto prevent them burning. Grill for12-15 minutes, turning occasionallyand brushing with glaze, until lightlycharred and cooked through.5 Meanwhile, cook noodles followingpacket directions. Drain. Heat sesameoil in a large non-stick frying panover medium high heat. Add noodlesand sesame seeds; cook tossing for3-4 minutes until heated through.6 Divide noodles among bowls. Top withcucumbers, green onions and skewers. Serve with remaining glaze.

GLAZECombine soy sauce, mirin and garlicin a small saucepan with reserved whiteonion liquid. Bring to a simmer overmedium heat; cook for 3 minutes or untilreduced slightly. Remove from heat and whisk in mayonnaise.

TestKitchen NotesSoak wooden skewersin warm water for20 minutes to prevent them burning.

“Japanese street food is so easy to make athome with the right ingredients on standby inyour pantry. It’s well worth stocking up whenyou make your next trip to the supermarket.”Sarah Murphy, Food Editor, AWW FOOD

#THEWEEKLYEATS94


Japanese street food

SRIRACHA STICKY HOTWINGS WITH MISO RAMENPREP + COOK TIME (PLUS RESTING) 1 HOURSERVES 4

¼ cup (75g) Kewpie MayonnaiseSriracha Flavour, plus extra to serve

2 tablespoons soy sauce1 tablespoon honey¼ cup (60ml) mirin1 clove garlic, crushed12 chicken wings (670g)30g packet Japanese Instant Tofu

Miso Soup1.5 litres (6 cups) water¼ cup (60ml) soy sauce, extra300g Asian mixed mushrooms, trimmed,

large ones sliced (see notes)1 bunch baby buk choy, halved270g packet Hakubaku Organic

Ramen Noodles

1 Place Kewpie Mayonnaise Srirachaflavour, soy sauce, honey, mirin andgarlic in a medium bowl and whisk to

combine. Add chicken wings; tossto combine. Cover; refrigerate for30 minutes to marinate.2 Preheat oven to 220°C/200°C fan.Remove wings from marinade. Place the wings on a baking tray linedwith baking paper and cook for35-40 minutes or until golden andsticky. Place remaining marinade in asmall saucepan over medium heat andbring to a simmer. Cook for 2 minutesor until reduced slightly and sticky.Brush wings with cooked marinade.3 Meanwhile, place Japanese InstantTofu Miso Soup (all 3 sachets), waterand extra sauce in a large saucepan over high heat and bring to the boil. Addmushrooms and cook for 5 minutes.Add buk choy and cook for 1 minute.4 Divide noodles among 4 large bowls.Pour over soup and serve with chickenwings, remaining cooked marinade and extra mayonnaise.

TestKitchen NotesWe used acombination ofshiitake, enokiand king brownmushrooms.

TestKitchen NotesUse scissors to cutnori. Togarashi isa Japanese spiceblend of chilli flakes,seasweed, sesameseeds, orange peeland other spices.

SALMON & AVOCADONOODLE POKE BOWLPREP + COOK TIME 20 MINUTES SERVES 4

1 packet Habubaku OrganicUdon Noodles

finely grated rind of 1 lime1 tablespoon sesame oil2 tablespoons mirin1 tablespoon finely chopped

fresh chives200g frozen edamame, blanched

and podded400g salmon sashimi, cut into

1cm cubes1 ripe avocado, sliced thinly1 cup (80g) shredded green cabbagepickled ginger, to serve1 sheet toasted nori, cut into thin

strips (see notes)togarashi, to serve (see notes)

PICKLED RED ONIONjuice of 1 lime¼ cup (60ml) pickled ginger liquid

from jar1 tablespoon caster sugar1 red onion, sliced thinly into rounds

#THEWEEKLYEATS96

WASABI MAYONNAISE3 teaspoons S&B Wasabi1/3 cup (100g) Kewpie Mayonnaise Yuzu Flavour1 tablespoon rice wine vinegar

1 Cook the Habubaku Organic Udon Noodlesfollowing packet directions. Drain and refreshin cold water. Place in a large bowl, add rind,oil, mirin, chives and edamame and toss to combine. Refrigerate and set aside.2 Make the pickled red onion andwasabi mayonnaise.3 Divide noodles among 4 bowls. Top withsalmon, avocado, cabbage, pickled red onion,pickled ginger, nori and wasabi mayonnaise.

PICKLED RED ONIONPlace juice, ginger pickling liquid and sugar in asmall bowl and whisk to combine. Add onion and set aside to pickle for 10 minutes.

WASABI MAYONNAISECombine S&B Wasabi and Kewpie MayonnaiseYuzu Flavour in a small bowl. Add vinegar and whisk to combine.


PORK &GREENONION

SKEWERSP 100

TestKitchen NotesKewpie has combinedits creamy mayonnaisewith sriracha, anincreasingly popularchilli condiment,to create its KewpieMayonnaise SrirachaFlavour. It’s availableexclusively fromWoolworths stores.

#THEWEEKLYEATS98

NOODLE CRACKERSHakubaku OrganicRamen Noodles aremade from premiumorganic soft Australianwheat. With pleasing,slightly chewy texture,these thin noodles areideal to add to a hotchicken or pork brothwith various toppingssuch as sliced pork,seawood and greenonions. Ready in4 minutes, they are98% fat-free andare packaged inthree convenient90g bundles. Visithakubaku.com.au

UDON NOODLEOMELETTEHakubaku OrganicUdon Noodles aremade from the finestAustralian wheat. Readyin 10 minutes, they are98% fat-free and aregreat for omelettes,soups and stir-fries, asthey don’t break upeasily. Serve hot or cold.

Japanese Instant TofuMiso Soup is salty,sweet and earthy, with ahint of seaweed flavour.It comes packed in threeconvenient 10g serves.Visit hakubaku.com.au

WASABI DRESSINGS&B Wasabi, acondiment traditionallyused for sushi andsashimi, is packagedin a squeezable tube,making it easy to useand store in the fridge.It’s great with soba andudon noodles to addextra punchy flavour,or to zing up a seafoodsalad. Mix wasabi withrice wine vinegar andsugar to make a spicydressing for quickpickled vegetables. Visit sbfoods-worldwide.com

UDON NOODLE OMELETTE (OKONOMIYAKI)PREP + COOK TIME 25 MINUTES SERVES 4

270g packet Habubaku Organic Udon Noodles

2/3 cup (200g) plain flour30g packet Japanese Instant Tofu

Miso Soup1½ cups (375ml) water6 eggs, whisked lightly2 carrots, peeled, shredded3 cups (240g) shredded green cabbage2 green onions, thinly sliced1 tablespoon sesame oil1/3 cup (80ml) purchased tonkatsu sauce2 tablespoons Kewpie Mayonnaise

Sriracha Flavour, plus extra,to drizzle

toasted sesame seeds, to serveshredded green onion, extra, to serve

1 Cook Habubaku Organic Udon Noodlesin boiling water following packetdirections. Drain; refresh in cold water.2 Combine flour, Japanese InstantTofu Miso Soup (all 3 sachets) in a largebowl. Add water and eggs; whisk untilsmooth. Add carrot, half the cabbage,the onion and noodles; mix until justcombined (see page 99).3 Heat 1 teaspoon oil in a 20cm non-stickfrying pan over medium heat. Add aquarter of mixture, pressing down lightlywith a spatula. Cook for 3-4 minutes oruntil golden and batter is starting to set.Carefully turn (slide omelette onto a tray,place frying pan over it and flip it backinto pan) and cook for a further 3 minutesor until golden and set. Transfer to aplate; keep warm. Repeat with remainingmixture to make 4 omelettes.4 Meanwhile combine the tonkatsu sauce and Kewpie Mayo Sriracha in a smallbowl and whisk to combine.6 Brush omelettes with tonkatsu mixture.Drizzle with extra Kewpie Mayo Sriracha and top with remaining shreddedcabbage and extra onion to serve.

MISO RAMEN ‘SALAD’PREP + COOK TIME 30 MINUTES SERVES 4-6

4 eggs270g packet Hakubaku Organic

Ramen Noodle30g packet Japanese Instant Tofu

Miso Soup1/3 cup (80ml) boiling water1 tablespoon rice wine vinegar2 tablespoons soy sauce1 tablespoon mirin1 tablespoon sesame oil¼ small iceberg lettuce, cut into wedges2 sheets toasted nori, torn1/3 cup (100g) Kewpie Mayonnaise Yuzu

Flavour, to serve

WASABI PICKLED VEGETABLES¼ cup (60ml) rice wine vinegar1½ teaspoon S&B Wasabi2 tablespoons caster sugar250g snow peas, shredded6 radishes, cut into wedges250g cukes (baby cucumbers), cut into

ribbons (see notes) thinly sliced

1 Make the wasabi pickled vegetables.2 Place eggs in a small saucepan, coverwith cold water. Bring to the boil overhigh heat. Cover, turn off heat and setaside to stand for 6 minutes. Refreshin cold water, peel and cut into quarters.3 Meanwhile, cook the HakubakuOrganic Ramen Noodles followingpacket directions. Refresh in cold water.Place in a large bowl.4 Place Japanese Instant Tofu Miso Soup(all 3 sachets), boiling water, vinegar,soy, mirin and sesame oil in a bowl andwhisk to combine. Pour over noodles;toss to combine. Refrigerate.5 Drain noodles; divide among bowls.Serve topped with wasabi pickledvegetables, iceberg lettuce, eggs, noriand Kewpie Mayonnaise Yuzu Flavour.

WASABI PICKLED VEGETABLESPlace vinegar, S&B Wasabi, sugar and1 teaspoon salt in a small bowl andwhisk until sugar dissolves (see page99). Add vegetables; toss to coat. Refrigerate for 10 minutes.

PORK & GREEN ONION SKEWERS WITHNOODLE CRACKERSPREP + COOK TIME 40 MINUTES SERVES 4

3 green onions350g rindless thin pork belly slices250g sugar snap peas, trimmed2 x 90g Habubaku Organic Ramen

Noodlesvegetable oil, for shallow fryingKewpie Mayonnaise Sriracha Flavour

(see notes, page 98), to serve

MARINADE¼ cup (75g) Kewpie Mayonnaise

Sriracha Flavour10g sachet Japanese Instant Tofu Miso1 tablespoon sesame oil¼ cup (60ml) cooking sake2 tablespoons soy sauce1 teaspoon finely grated fresh ginger

1 Make marinade.2 Cut white ends of green onions into 4cmlengths; thinly slice green parts.2 If not using pre-sliced pork belly, cutpork into 4cm-wide pieces; thread onto8 metal skewers, alternating with 4cmlengths of green onion and sugar snappeas. Brush with marinade; set aside.3 Cook noodles following packetdirections. Divide into 8 portions, place on a baking tray lined with baking paper;refrigerate until firm (see page 99).4 Heat 1cm vegetable oil in a mediumfrying pan over high heat. Add 2 portionsramen noodles; cook for 3 minutes,scrunching into small discs using tongs.Turn; cook for 3 minutes. Drain on paper towel. Repeat with remaining oil andnoodles to make 8 noodle crackers.5 Preheat a char-grill pan to high. Cookskewers, in batches, for 2 minutes eachside, brushing with marinade, or untilcharred and sticky.6 Place noodle crackers on plates. Top withskewers and serve with remainingmarinade, thinly sliced green onion andextra Kewpie Mayonnaise Sriracha Flavour.

MARINADEWhisk ingredients in a bowl to combine.

#THEWEEKLYEATS100

Japanese street food

made for

sharingDiscover the magic of Middle Eastern flavours

with a colourful banquet that’s perfect for casual summer entertaining. PH

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102

MOROCCANSPICED

EGGPLANTSALADP 104

TestKitchen NotesSpice mix makes¼ cup. Sprinkle thesalad with a little of theremainder, or store inan airtight containerfor 2 weeks. Sprinkleon flatbreads, dips orgrilled meat and fish.

MOROCCAN SPICEDEGGPLANT & PEARLCOUSCOUS SALADPREP + COOK TIME 1 HOUR 5 MINUTES SERVES 4

2 tablespoons cumin seeds1 tablespoon fennel seeds1 teaspoon dried chilli flakes2 medium eggplant (600g),

halved lengthways1/3 cup (80ml) olive oil1 cup (170g) pearl or moghrabieh

couscous400g can chickpeas, drained, rinsed½ cup (75g) pomegranate seeds1 cup loosely packed fresh flat-leaf

parsley leaves, chopped2 tablespoons lemon juice¾ cup (200g) Greek yoghurt1 tablespoon tahini1 tablespoon pomegranate molasses

1 Preheat oven to 200°C/180°C fan.Line a large oven tray with baking paper.2 Dry-fry spices in a small frying panover medium heat for 1 minute oruntil fragrant. Transfer to a spicegrinder or mortar and pestle; grinduntil finely ground.3 Score flesh of eggplant 1cm deep toform a diamond pattern. Place eggplanton lined tray; brush with ¼ cup (60ml) ofthe oil, then sprinkle with 2 tablespoonsof the spice mix and season. Roast for45 minutes or until tender and golden.4 Cook couscous in a large saucepan ofboiling water for 6 minutes or until justtender. Drain; rinse under cold water,drain well. Transfer to a medium bowl.Add chickpeas, pomegranate seeds,parsley, 1 tablespoon of the lemon juiceand the remaining oil. Season to taste;toss gently to combine.5 Combine yoghurt, tahini and remaininglemon juice in a small bowl and seasonto taste.6 Serve eggplant topped with couscoussalad and yoghurt mixture; drizzle with pomegranate molasses.

BEEF KEBABSWITH FENNEL SALAD& GARLIC YOGHURTPREP + COOK TIME 40 MINUTES(+ REFRIGERATION) SERVES 4

1 medium lemon (140g)2 tablespoons extra virgin olive oil1/3 cup (80ml) dry white wine1 tablespoon finely chopped

fresh rosemary1 bay leaf, torn2 cloves garlic, crushed1kg piece beef sirloin or rump,

cut into 3cm pieces8 long rosemary stalks (see notes)Greek pitta bread, grilled, to serve

FENNEL SALAD2 medium fennel bulbs (600g), shaved

(see notes), fronds reserved2 tablespoons extra virgin olive oil1 tablespoon red wine vinegar½ cup (80g) mixed pitted olives

GARLIC YOGHURT1 cup (280g) Greek yoghurt2 cloves garlic, crushed

1 Finely grate rind from lemon. Removewhite pith; coarsely chop flesh.2 Place lemon rind and flesh in a largenon-reactive bowl with oil, wine, choppedrosemary, bay leaf and garlic. Season totaste; stir well. Add beef; toss to coat.Cover; refrigerate for 1 hour or overnight.3 Make fennel salad.4 Make garlic yoghurt.

4 Bring beef to room temperature.Evenly thread beef onto rosemary stalks.5 Cook skewers on a heated grill plate(or pan or barbecue) over medium-highheat, turning occasionally, for 5 minutes for medium-rare or until cooked toyour liking.6 Serve beef kebabs with grilled pittabread, fennel salad and garlic yoghurt,topped with the remaining reserved fennel fronds.

FENNEL SALADPlace shaved fennel in a bowl of icedwater; stand for 5 minutes. Drain well,lightly pat dry. Place fennel, half thereserved fennel fronds, the oil, vinegarand olives in a medium bowl; toss well to combine. Season to taste.

GARLIC YOGHURTCombine ingredients in a small bowl. Season to taste.

TestKitchen NotesYou can use bambooskewers instead ofrosemary skewers, ifyou like. Soak bambooskewers for 10 minutesin boiling water beforeusing to prevent them burning duringcooking. Use amandoline or V-slicerto shave the fennel.

“There’s nothing fancy about souvlakia, butthere’s something so comforting about these small pieces of meat cooked on skewers,with their smoky, charry flavour, and thepleasure of eating them with your hands.”Lucy Kelly, Food Editor, AWW FOOD

#THEWEEKLYEATS104

Extract

PISTACHIO DUKKAHPRAWN SKEWERSPREP + COOK TIME 25 MINUTES SERVES 4

2 tablespoons extra virgin olive oil2 cloves garlic, crushed2 teaspoons finely grated lemon rind1.2kg uncooked large king prawns,

peeled, deveined, tails intactlemon wedges, to serve

PISTACHIO DUKKAH1 tablespoon coriander seeds1 tablespoon cumin seeds

2 teaspoons fennel seeds1/3 cup (45g) finely chopped

pistachios, toasted2 tablespoons white sesame seeds,

toasted½ teaspoon sea salt flakes

1 Make pistachio dukkah. Place 1/3 cupin a large bowl; store remaining dukkah for another use (see notes). Add oil,garlic and lemon rind to dukkah in bowland stir to combine. Add prawns and toss to coat in mixture.

2 Thread prawns onto 8 metal or bambooskewers. Heat a heavy-based frying panover high heat; cook skewers, turning,until prawns change colour.3 Serve pistachio dukkah prawn skewers with lemon wedges.

PISTACHIO DUKKAHPlace coriander, cumin and fennel seedsin a small frying pan over mediumheat; stir for 4 minutes or until fragrant.Transfer to a mortar and pestle; pounduntil roughly crushed. Stir in pistachios, sesame seeds and salt.

TestKitchen NotesDukkah is a coarselyground nut and seedmixture of Egyptianorigin, traditionallyserved with bread andolive oil. It is alsodelicious sprinkledover chicken, fish,lamb or eggs before orafter cooking. Storeleftover dukkah for upto 3 months in anairtight container in acool place out of directsunlight. Or purchaseready-made dukkah.

#THEWEEKLYEATS106

SneakPeek

Entertaining theMiddle Eastern way

NOW ON SALE, $39.99

At the heart of Middle Eastern culture

is a glorious cuisine coupled with a

strong tradition of hospitality. Eating is

a communal experience, and the table

is covered with generous amounts of food

for all to share. A typical meal starts with

mezze plates of dips, olives, cheeses and

breads. Grilled lamb and chicken are

popular mains, as well as vegetables, rice

dishes, fruit, nuts and more bread. This

book captures the essence of Middle

Eastern hospitality in every recipe.

Available where all good books are

sold and at awwcookbooks.com.au

ROASTED FIG & YOGHURT ICE-CREAM

PREP + COOK TIME 45 MINUTES (+ COOLING & FREEZING) SERVES 8

6 large ripe figs (480g), torn in half

¾ cup (165g) brown sugar

2 teaspoons finely grated orange rind

⅓ cup (80ml) freshly squeezed

orange juice

3 cups (840g) Greek yoghurt

⅔ cup (160g) crème fraîche

⅓ cup (115g) honey, plus extra to serve

8 small ripe figs (240g), extra, halved

1 Preheat oven to 220°C/180°C fan.

Line a large oven tray with baking paper.

2 Place large figs, sugar, orange rind and

juice in a medium bowl; toss well to coat.

Arrange figs, cut−side up, in a single

layer on lined tray. Roast for 15 minutes

or until tender and bubbling. Cool for

10 minutes.

3 Grease a 2−litre (8−cup) loaf pan; line

base and sides with baking paper,

extending paper 5cm over long sides.

4 Combine yoghurt, crème fraîche and

honey in a large bowl; gently fold in

roasted figs and pan juices. Spoon

mixture into lined pan. Freeze for 4 hours

or until partially frozen.

5 Coarsely chop ice−cream mixture;

place in a large food processor bowl.

Pulse to break up the ice crystals, then

process until smooth. Return to pan.

Freeze for 4 hours or until firm.

6 Serve yoghurt ice−cream with extra

small figs, drizzled with extra honey.

Test Kitchen NotesStand ice−cream at

room temperature for

10 minutes to soften

slightly before serving.

Store leftover ice−

cream in the freezer

for up to 1 month.


Our topposts andfavourite

reader picsthis month

Catch up

womensweeklyfood.com.au

We knew this rich, fragrant Middle Eastern

Beef with Herbed Couscous would be a

crowd-pleaser. Head to our Instagram page

to see what all the fuss is about!

Our Zucchini & Quinoa Slice recipe was a

big hit on our Facebook page this month.

This family-friendly slice is great for lunch,

an afternoon snack... or any time, really!

This refreshing Watermelon & Lemon Tea

Granita got a lot of love on our Pinterest

page. It’s low sugar, with loads of fresh, fruity

flavour – the ideal sweet treat for summer.

We’ve been celebrating

the 40th anniversary of

our famous cookbook, but

@melbourneminor’s cake

of our cake book takes the

cake! Happy Birthday Rav!

Visit us on Instagram @womensweeklyfood and tag us #TheWeeklyEats, follow us on Facebook or

drop us an email at [email protected] and show us what you’re cooking.


Foodie forum

JanuaryTHE TEAM

Editor Frances Abdallaoui

Editorial Director Are Media Books Sophia Young

Creative Director Hannah Blackmore

Food Editors Sarah Murphy, Lucy Kelly

Senior Designer Alexandra Cook

Copy Editor Sally Feldman

Content Editor Gemma Harland

COVER PHOTOGRAPHY

Photographer James Moffatt Stylist Steve Pearce

Photochef Jessica Brook

CONTRIBUTORS

A big thanks to all our creative contributors:

Photographers

Steve Brown, Louise Lister, Benito Martin, James Moffatt,

Cath Muscat, Jeremy Simons, Alicia Taylor, John Paul Urizar

Stylists

Olivia Blackmore, Kate Brown, Michele Cranston, Kristine

Duran Thiessen, Emma Knowles, Steve Pearce, Arum Shim,

Lucy Tweed, Vivien Walsh, Kristen Wilson, Sophia Young

Photochefs

Nick Banbury, Cynthia Black, Jessica Brook, Peta Dent,

Angela Devlin, Ross Dobson, Dixie Elliott, Elizabeth Fiducia,

Nadia Fonoff, Tessa Immens, Rebecca Lyall, Tina McLeish,

Vikki Moursellas, Domenica Reddie, Dominic Smith,

Carly-Sophia Taylor, Amal Webster

ADVERTISING & MARKETING

Marketing Director Louise Cankett

Head of Brands Anna Mistilis

Commercial Brand Manager Rhyl Heavener

Brand Executive Rachael Potter

Sales Director NSW Karen Holmes

Qld Head of Sales Judy Taylor

Sales Director VIC, SA, WA Jaclyn Clements

PRODUCTION

Production Manager Alisha Stoddart

Ad Controller Dominic Roy

ARE MEDIA GROUP

Chief Executive Officer Brendon Hill

Director of Sales Andrew Cook

Publisher Sally Eagle

Circulation Executive Dariya Kaing

General Manager Media Solutions Jane Waterhouse

ARE MEDIA PRIVACY NOTICE This issue of The Australian

Women’s Weekly Food magazine, published by Are Media Pty

Limited (Are Media), may contain offers, competitions or surveys

that require you to provide information about yourself if you

choose to enter or take part in them (Reader Offer). If you provide

information about yourself to Are Media, Are Media will use this

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Media Pty Limited, 54 Park Street, Sydney, NSW 2000.

ISSN 2205-0159

CONTACT US

[email protected]

Are Media Books, GPO Box 4088, Sydney, NSW 2001, Australia

PUBLISHED BY ARE MEDIA PTY LIMITED

(ACN 053 273 546). 54-58 Park St, Sydney, NSW 2000;

GPO Box 4088, Sydney, NSW 2001. The trademark The

Australian Women’s Weekly Food is also the property of Are

Consumer Media Pty Limited and used under licence. ©2020

All rights reserved. Printed by Ovato Warwick Farm, 8 Priddle

St, Warwick Farm, NSW 2170. Distributed by Ovato Retail

Distribution Australia

Recipes in this publication have appeared previously

in AWW Cookbooks

Subscription enquiries

Phone: 136 116 (Mon–Fri 8am to 6pm AEST)

Website: www.magshop.com.au

Summertime, and the living is easy. Break out the barbie, shake

out the picnic rug and enjoy!

Aussie barbecue

issueON SALE

DECEMBER 28

R E C I P E I N D E XMainsBeef Kebabs with Fennel Salad& Garlic Yoghurt............................................................ 104

Chimicurri Butterflied Lamb................................... 52

Herb-brined Turkey Breast in Pancetta ......... 49

Honey-ginger Glazed Ham..................................... 43

Maple-glazed Lentil Loaf ......................................... 64

Pink Pepper Beef Filletwith Horseradish Cream........................................... 52

Pistachio Dukkah Prawn Skewers ................... 106

Pork & Green Onion Skewerswith Noodle Crackers ..............................................100

Roast Pork Wreath with Stone Fruit ................ 52

Side of Ocean Trout with Asparagus,Fennel & Dill .......................................................................40

Side of White Fish with Niçoise Salsa ..........40

Spatchcocks with Grapes& Garlic Bread Sauce................................................. 54

Sriracha Chicken Tsukune Skewerswith Yaki Udon ................................................................ 94

Sriracha Sticky Hot Wingswith Miso Ramen ...........................................................96

Traditional Roast Turkey........................................... 48

Light Meals & SnacksBaked Ricotta with Truss Tomatoes,Bacon & Rocket ................................................................21

Cherry & Ginger Gravlax............................................12

Corn Fritters with Smoked Salmon....................89

Haloumi & Avocado Bruschetta .......................... 28

Kingfish Carpaccio........................................................ 88

King Prawns with Caper, Mint& Smoked Almond Dressing ................................. 36

Miso Ramen ‘Salad’ ...................................................100

Oysters with Pink & GreenMignonette Dressings ...................................................31

Polenta Chips with Prosciutto& Roast Tomatoes.......................................................... 86

Salmon & Avocado Noodle Poke Bowl .........96

Salmon Pinwheels..........................................................30

Sesame-crusted Chicken Goujons ................... 85

Smoked Salmon Platterwith Pickled Onions .................................................... 36

Soft-shell Crabs with Green Onion Aïoli ...... 86

Spiced Chicken Wingswith Creamy Herb Dip................................................ 28

Udon Noodle Omelette (Okonomiyaki) .....100

Vietnamese Chicken CrunchyWonton Bites ....................................................................30

Warm Spiced Prawns with Guacamole ...... 28

Zucchini, Carrot & Corn Fritters ...........................23

Salads & SidesBeans with Parsley & Fetta .....................................61

Beautiful Green Salad..................................................57

Beetroot & Walnut Crumble .................................. 56

Green & Gold Couscous............................................ 38

Hasselback Potatoes................................................... 58

Iceberg Lettuce withHomemade Mayonnaise.......................................... 38

Moroccan Spiced Eggplant& Pearl Couscous Salad .......................................... 104

Parmesan Asparagus..................................................60

Peas & Parmesan Crunch......................................... 56

Perfect Roast Potatoes .............................................. 58

Roast Parsnips & Pears................................................57

Salad of Fresh Peas & Edamame......................60

Salt & Vinegar Potatoes............................................ 59

Smoky Chats with Chilli ............................................ 59

Zesty Broccolini..................................................................61

Sweet ThingsBoiled Christmas Pudding ........................................79

Cherry & Ginger Ice-cream Cake........................14

Cherry Tarte Tatin with Meringue........................16

Chestnut Meringue Tarts.............................................. 7

Choc-caramel Ice-cream Waffle Cake........ 70

Chocolate Hazelnut Ice-cream Pandoro...... 70

Citrus Hazelnut Twist....................................................22

Coconut Pavlovas .......................................................... 38

Cranberry & Orange Panettone............................. 8

Eggnog Bavarois Cake............................................... 69

Espresso Choc Swirl Marshmallows................... 8

Frozen Cherry White Christmas Log ............... 70

Moscato, Raspberry & Panettone Trifles.......... 9

Peach & Vanilla Yoghurt Fools.............................. 24

Peach, Whiskey & Caramel Spiced trifle...... 68

Rich Hazelnut Fruit Cake........................................... 82

Roasted Cherry & Chocolate Cheesecake...16

Roasted Fig & Yoghurt Ice-cream ....................107

Sri Lankan Christmas Cakes................................... 65

Strawberry Meringues withCoconut Cream .............................................................. 65

DrinksCider & Apple Punch.....................................................32

Elderflower Mimosa ......................................................33

Frosé (Frozen Rosé) ......................................................40

Ginger Ale & Citrus Punch .........................................21

Ginger & Pomegranate Punch ..............................33

White Sangria Spritzer................................................32

Sauces & CondimentsApricot & Mustard Ham Glaze............................. 44

Bourbon & Brown Sugar Ham Glaze............... 44

Char Sui Ham Glaze..................................................... 44

Double Orange Ham Glaze.................................... 44

Honey & Mustard Ham Glaze ............................... 44

Maple Syrup & Mustard Ham Glaze ................ 44

Orange Liqueur Custard ...........................................80

Pineapple & Sherry Ham Glaze........................... 44

Port & Mustard Ham Glaze..................................... 44

Quince & Honey Ham Glaze.................................. 44

Red Currant & Brandy Ham Glaze..................... 44

Toffee Brandy Sauce ...................................................80

Edible GiftsGingerbread People......................................................76

Iced Christmas Cupcakes.........................................75

Pfeffernusse.........................................................................76

Pickled Cherries.................................................................12

Spicy Panforte ...................................................................76

#THEWEEKLYEATS113

CONVERSION CHART

0cm

34

56

78

910

1112

1314

1516

1718

1920

2122

2324

2526

1in

ch2

34

56

78

910

0

12

MEASURES

One Australian metric measuringcup holds approximately 250ml;

one Australian metric tablespoonholds 20ml; one Australian metric

teaspoon holds 5ml.

The difference between onecountry’s measuring cups andanother’s is within a two- or

three-teaspoon variance, and willnot affect your cooking results.

North America, New Zealand andthe United Kingdom use a 15ml

tablespoon.

All cup and spoon measurementsare level. The most accurate wayof measuring dry ingredients is

to weigh them. When measuringliquids, use a clear glass orplastic jug with the metric

markings.

The imperial measurements usedin these recipes are approximate

only. Measurements for cake pansare approximate only. Usingsame-shaped cake pans of a

similar size should not affect theoutcome of your baking. We

measure the inside top of the cake pan to determine sizes.

We use extra-large eggs with an average weight of 60g.

DRY MEASURESMETRIC IMPERIAL15G ½ OZ

30G 1 OZ

60G 2 OZ

90G 3 OZ

125G 4 OZ (¼ LB)

155G 5 OZ

185G 6 OZ

220G 7 OZ

250G 8 OZ (½ LB)

280G 9 OZ

315G 10 OZ

345G 11 OZ

375G 12 OZ (¾ LB)

410G 13 OZ

440G 14 OZ

470G 15 OZ

500G 16 OZ (1 LB)

750G 24 OZ (1½ LB)

1KG 32 OZ (2 LB)

LIQUID MEASURESMETRIC IMPERIAL30ML 1 FLUID OZ

60ML 2 FLUID OZ

100ML 3 FLUID OZ

125ML 4 FLUID OZ

150ML 5 FLUID OZ

190ML 6 FLUID OZ

250ML 8 FLUID OZ

300ML 10 FLUID OZ

500ML 16 FLUID OZ

600ML 20 FLUID OZ

1000ML (1 LITRE) 1¾ PINTS

LENGTHMEASURES

METRIC IMPERIAL3MM ⅛ IN

6MM ¼ IN

1CM ½ IN

2CM ¾ IN

2.5CM 1 IN

5CM 2 IN

6CM 2½ IN

8CM 3 IN

10CM 4 IN

13CM 5 IN

15CM 6 IN

18CM 7 IN

20CM 8 IN

22CM 9 IN

25CM 10 IN

28CM 11 IN

30CM 12 IN (1 FT)

OVEN TEMPERATURESThe oven temperatures in this book are for conventional ovens; if you have a

fan-forced oven, decrease the temperature by 10-20 degrees.

°C (CELSIUS) °F (FAHRENHEIT)VERY SLOW 120 250

SLOW 150 300

MODERATELY SLOW 160 325

MODERATE 180 350

MODERATELY HOT 200 400

HOT 220 425

VERY HOT 240 475

He has stron opinions of what sheshould wear

He doesn’t like her going out without him

He puts her down in front of other people

For more information, visit nowtolove.com.au/coercivecontrol

Jointhe

dots

cr im inal i se

He monitorsher phone calls and messages

He tracks her location

He makes it hard for her to see her family

He checks her receipts

He insists on dropping her off and picking

her up

He says she’s better off without her ‘friends’

He gives her an allowance

Persistent humiliating, demeaning and intimidating behaviour in a relationship isn’t something to ignore.

Coercive Control is a sustained pattern of dominating behaviour which can include

emotional abuse, isolation, sexual coercion, fi nancial abuse and cyber stalking. It is a

complicated situation that can evolve over many years, leaving victims feeling trapped and worthless. While it plays out in all types

of domestic relationships, it is women who are overwhelmingly aff ected – with

tragic outcomes. It is up to all of us to recognise the signs and join the dots.

Criminalising Coercive Control will save lives. If you or someone you

know is aff ected by abuse, call 1800 RESPECT on

1800 737 732.

Documents

2020-11-01 The Australian Womens Weekly Food