Helpful recipes to make Christmas cooking easier

Hello, my name is Jill and I’m Sunbeam’s Home Economist Food has been my life now for nearly 40 years. It has enabled me to travel the world, live in Africa working with the underprivileged to teaching inspiring young chefs here in Australia with dreams of becoming the next winner of Master Chef. I have always said to be a good cook is like being an artist, you just have a different canvas. So, I love my art, and have been so lucky to have made a wonderful career out of it and worked with designers, engineers, marketeers, photographers, videographers, writers, actors, food technologists, scientists, nutritionists and doctors. There is one question though I always get asked, what is your favourite dish to cook? My answer is always the same, the dish that I am cooking for my family no matter what it is!

I hope you enjoy these recipes I’ve carefully crafted to help you create a delicious Christmas feast.

Happy Christmas feasting,

There are so many secrets on the supermarket shelves to make your life easy at Christmas time, you just need to look closely to find them. Take the humble Christmas pudding that is on special, buy 2 or 3 place them in the food processor with a little extra water or sherry to bind together and then mould into tea cups. Set for a day in the refrigerator, turn out, wrap in cling film and cloth. They make perfect little gifts or served as individual puddings.

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Having two big sons, meat has always been a priority in the family cooking and it has to be done the right way. Getting the flavours perfect is very important. Using the food processor to combine rosemary, thyme, oregano, red chilli, garlic, pistachio nuts, salt flakes and olive oil has always been a favourite in our household and you can vary the levels of different flavours according to what meats you are cooking. This also stores well in a jar in the refrigerator.

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Whenever I use a pre-made paste or sauce I look at one of the main ingredients eg; basil or coriander on the jar or can and I buy a fresh bunch of that ingredient and add that to my dish as I’m cooking. This enhances the flavours even further and adds that homemade touch to your dish.

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Jill ’s Top Kitchen Tips:

Jill

Beetroot, Crème Fraiche and Mint DipINGREDIENTSMakes 2 cups400g beetroot, peeled, roughly chopped¾ cup crème fraiche1/3 cup olive oil1 Tbsp. lemon juice2 Tbsp. fresh mintSalt and pepper, to taste

1. Place all ingredients into the Sunbeam Two-Way Blender. Place the lid securely onto the jug.

2. Blend on HI speed for 1 minute or until smooth. Season to taste.

3. Store in a clean, covered container in the refrigerator for up to one week.

Gremolata - Serve with Freshly Shucked OystersINGREDIENTS1 cup fresh parsley, washed and dried½ cup fresh dill, washed and dried2 garlic cloves, peeledpeel of 1 lemon or lime1 small red chilli (optional), deseeded

1. Place all ingredients into the Sunbeam MultiProcessor and process until a fine chop.

2. Sprinkle on top of oysters or your favourite seafood.

SERVES2

DOZEN

SUNBEAM TIP:This fuss free recipe is a quick and easy way to add an extra touch to impress your guests

SUNBEAM TIP:Use food to add festive colour to your table. Serve alongside pesto for a pop of red and green

TIME5 MINS

MAKES 2 CUPSTIME

5 MINS

Quick & EasyDill MayonnaiseINGREDIENTS

250g whole egg mayonnaise¼ cup finely chopped fresh dill2 Tbsp. lime juice2 Tbsp. grated lime

SUNBEAM TIP:Take your favourite store bought mayo to the next level with this quick and easy recipe – no one will know the difference!

TIME5 MINS

MAKES 1 CUP INGREDIENTS

½ cup frozen peas, cooked½ cup ricotta cheese2 Tbsp. lemon juice2 Tbsp. olive oil4 2cm slices sourdough bread, toasted1 bunch asparagus, cooked, cut into 3cm piecesSalt and freshly ground black pepper, to tasteWedge of fresh figDrizzle of olive oilFresh mint, to serve

1. Using the Sunbeam StickMaster in the beaker process ½ of the peas, ricotta, lemon juice and olive oil for 10 seconds. Season to taste with salt and pepper.2. Spread bread with ricotta mixture. Top with remaining peas, wedge of fig and asparagus. Garnish with fresh mint. Serve.

SERVES4

Fresh Pea & Ricotta on Tartines TIME

10 MINS

1. Place all ingredients into the jug of the Sunbeam Two-Way blender. Process until just combined.

GravlaxMaple GlazedSlow Cooked Ham

INGREDIENTS1 salmon fillet (900g approx.), skin on30g salt30g white sugar40g fennel seeds, toasted 1 bunch dill sliced rye bread, to serveExtra fresh dill to serveDILL MUSTARD 100 ml Dijon mustard½ cup dark brown sugar½ bunch fresh dill

INGREDIENTS225ml Guinness Draught½ cup brown sugar2 Tbsp. Dijon1/3 cup maple syrup1 star anise1 cinnamon stick1 small leg ham, on the bone, to fit in the Sunbeam Sear n Slow CookerWhole cloves, to stud

1. Trim salmon of any fat and place on a tray lined with baking paper skin side down.

2. In the chopper bowl of the Sunbeam StickMaster, process the fennel seeds and dill to a rough chop.

3. Sprinkle the salt, then sugar, ground fennel and dill, in that order over the salmon. Cover with a piece of baking paper, then wrap in plastic wrap and refrigerate for up to 3 days.

4. Wipe off the Gravlax mix before slicing. Sprinkle freshly chopped dill over the salmon and slice very thinly. Serve on rye bread with dill mustard.

5. To make dill mustard – combine all ingredients into the beaker of the Sunbeam StickMaster and whisk until well combined.

1. Remove the rind from the ham and stud with cloves.2. Place Guinness, Dijon, brown sugar and maple syrup into a jug and whisk, pour into the Sunbeam Sear n Slow Cooker.3. Add the star anise, cinnamon and ham. Set the Sunbeam Sear n Slow Cooker to SLOW cook LOW for 6 hours or HIGH for 4 hours.4. Brush with glaze every 25 minutes.

SERVES8-10

SERVES8-10

TIME4 HRS

TIME4 HRS

SUNBEAM TIP:Typically served in a Swedish smorgasbord, gravlax also partners well with poached eggs for breakfast

SUNBEAM TIP:Keep your cool in the kitchen Christmas Day and switch off the oven. Let the Sunbeam Sear n Slow cooker take the heat instead.

Roast Pork withApple & Fennel Sauce Christmas Seasoning -

Base For PoultryINGREDIENTS 1 Tbsp. sea salt1 lemon, zested2 sprigs fresh thyme, leaves removed1.5kg pork forequarter roast boneless, skin scored1 garlic bulb, halved1 fennel, halved345ml apple cider3 pink lady apples, halvedJuice and zest of one lemon1 tsp. sugar

INGREDIENTS

1 loaf of white sliced bread1 cup fresh mixed herbs (rosemary, thyme, sage, parsley, oregano)1 large brown onion, peeled and halved100g butter

1. Combine the sea salt, lemon zest and thyme in a small bowl. Rub the sea salt mixture over the rind and into the cuts of the pork. 2. Using the Sunbeam Sear n Slow Cooker setting on BROWN HIGH, brown the pork crackling side down until golden.3. Arrange garlic and fennel around the pork. Pour apple cider into base of the pan.4. Set the Sunbeam Sear n Slow Cooker to SLOW cook LOW for 4 HOURS.5. In the last two hours of cooking, add the apples.6. Once the cooking is complete, remove the pork and wrap in foil to rest. Select the BROWN function on the Sunbeam Sear n Slow Cooker and MEDIUM heat.7. Reduce the sauce by half and add the lemon zest, juice and sugar.8. Using the Sunbeam StickMaster, blend all the ingredients together until a smooth sauce is formed.9. Slice pork using the Sunbeam Carveasy Electric Knife and serve with the apple and fennel sauce.

1. Place all ingredients into the Sunbeam MultiProcessor and process to a medium crumb. Remove seasoning from bowl and form into a ball, wrap in cling film and chill until required.

SERVES8-10

SERVES4

TIME4 HRS

TIME5 MINS

SUNBEAM TIP:Did you know you can make sauce in the slow cooker? Add

a few smart ingredients and you’ve got both a succulent roast and the base for delicious sauce sure to be a crowd pleaser.

SUNBEAM TIP:This is the base seasoning for so many different meats and poultry.

From here you can determine the flavours by changing the herbs and you can even use dried herbs. Replace 1 cup of fresh herbs to 2 Tablespoons of dried herbs.

Try adding other ingredients such as;– Pistachios– Dried cranberries– Dried apricots– Dried figs

– Roasted pine nuts, hazelnuts, almonds, peanuts, cashews

– Prosciutto

Mums Tricky Potato Salad Recipe

Summer Coleslaw

INGREDIENTS220g jar whole egg mayonnaise1 Tbsp. sugar1 Tbsp. white wine vinegarPinch salt and pepper1.5 kg baby potatoes, cooked and halved1 ½ cups chopped leg ham½ cup chopped parsley1 spanish onion, finely chopped

INGREDIENTS 2 carrots, peeled1 fennel bulb, trimmed1 red onion½ small red cabbage, quartered½ cup greek yoghurt½ cup pomegranite¼ cup olive oil¼ cup fresh flat-leaf parsley2 Tbsp. fresh dill2 Tbsp. lemon juice1 Tbsp. seeded mustard1 tsp. caster sugarSalt and pepper, to taste

1. Place the mayonnaise, sugar, vinegar, salt and pepper into the bowl of the Sunbeam MultiProcessor or jug of the Sunbeam Two-Way Blender. Process on high for 30 seconds.

2. Combine all the ingredients and dress with the mayonnaise.

1. Using the Sunbeam MultiProcessor fitted with the grating blade, shred carrots. Set aside.

2. Using the slicing blade slice fennel, onion and cabbage. Set aside.

3. Using the processing blade add all remaining ingredients and process on speed 2 until well combined.

4. Pour dressing over vegetables and stir to combine. Season to taste with salt and pepper. Serve.

SERVES6 - 8

SERVES4 - 6

SUNBEAM TIP:Pomegrante seeds give this dish a beautiful splash of festive cheer

SUNBEAM TIP:No one has time for endless chopping. Use a food processor and you’ll be done in no time!

TIME10 MINS

TIME20 MINS

SALTED CARAMEL SAUCE 1. Heat sugar over medium heat, stirring constantly with a heatproof spoon. 2. After sugar melts, stop stirring and cook until the caramel reaches a deep caramel colour. Turn off heat, add butter. 3. Slowly whisk in the cream and salt. If there are lumps of sugar, return the caramel to low heat and stir until the lumps melt. Carefully pour caramel into a heatproof jug and reserve at room temperature until needed.

APPLE LAYER 1. Place all ingredients into a saucepan over medium high heat and bring to a simmer, stirring constantly. Cook for 5-10 minutes, or until apples are tender. Pour apples into a heatproof bowl and reserve until needed.

WHIPPED CREAM 1. Place all ingredients into a bowl. Using the Sunbeam Mixmaster Hand Mixer, whisk the cream on medium speed until stiff peaks form. Set aside until needed.

CHEESECAKE 1. Place all ingredients into a clean bowl. Beat all ingredients until smooth.

BISCUIT BASE 1. Place all ingredients into the bowl of the food processor and process until a fine crumb. Set aside.

TO ASSEMBLE 1. Layer biscuits, cheesecake, apples, cream and caramel into a 10 cup glass serving bowl, or your favourite glassware for elegant portions. Serve.

SERVES8-10

TIME½ HR

Apple & Caramel Cheesecake TrifleINGREDIENTS:

SALTED CARAMEL SAUCE ¾ cup caster sugar75g salted butter½ cup cream½ tsp. salt APPLE LAYER 4 granny smith apples, core removed, finely chopped60g butter, room temperature½ cup brown sugar½ tsp. ground cinnamonBISCUIT BASE1 pkt. 250g plain sweet biscuits100g melted butter

WHIPPED CREAM LAYER 200mls thickened cream½ cup icing sugar½ tsp. ground cinnamon½ tsp. vanilla extract CHEESECAKE LAYER 1kg cream cheese, room temperature1.5 cups caster sugar1 tsp. vanilla extract

SUNBEAM TIP:Make this recipe gluten free. Simply swap out the biscuits for a gluten free variety that everyone can enjoy.

Mamma’s Fruit Mince PiesINGREDIENTSFILLING 1 500g jar of fruit mince1 qty. of sweet short crust pastry (see below) SWEET SHORTCRUST PASTRY250g butter¾ cup caster sugar3 cups self raising flour1 egg1Tbsp. milk1Tbsp. sugar extra1 tsp. sugar

1. Cream the butter until light and fluffy.2. Add the sugar and beat for a further 2 minutes.3. Add the egg and beat until well combined.4. Slowly add the flour until it is all combined. 5. Remove pastry from mixer bowl and wrap in cling film. Place in the refrigerator and chill for 30 minutes.6. Roll pastry out to 3mm thickness. Using a 7cm round cookie cutter, cut out 48 pastry rounds and line a greased patty tin with 24 of them. 7. Fill the pastry shells with the fruit mince.8. Place the remainder pastry circles on top of the fruit mince. 9. Using a teaspoon or fork, press the pastry edges gently together to seal.10. Brush with a little milk and sprinkle with extra sugar.11. Bake at 180°c for 15 minutes or until golden brown.

MAKES18

SUNBEAM TIP:This pastry recipe has been handed down through the

generations in my family. Tinned fruit mince is our secret shortcut

Christmas Cake TrufflesINGREDIENTSTRUFFLES600g light fruit cake, sliced into chunks200g dark chocolate, melted CHOCOLATE COATING200g dark chocolate 1 tsp. coconut oil WHITE CHOCOLATE TRUFFLE COATING100g white chocolate 1 tsp. coconut oilRed and green glacé cherries to decorate

1. Using the Sunbeam Multi Processor, process fruit cake with melted chocolate. Roll mixture into tablespoon sized balls and place on a lined baking tray. Refrigerate for one hour, or until firm. 2. Melt dark chocolate with coconut oil and set aside to cool. Dip truffles into chocolate and return to baking tray. Refrigerate truffles until set.3. Melt white chocolate and pour into a piping bag. Pipe onto the set truffles and decorate with slices of glacé cherries. Set in the refrigerator.

SERVES8-10

TIME2½ HRS

SUNBEAM TIP:There are so many secrets on the supermarket shelves to make your life easy at Christmas time, you just need to look closely to find them.

Take the humble Christmas pudding that is on special and turn it into a sweet treat that will look great on any table.

TIME45 MINS

Frozen Christmas Pudding Berry ChristmasINGREDIENTS ½ cup caster sugar1 cup water 1 cup mixed dried fruitsZest of 1 orange2 litres vanilla ice-cream 500ml thickened cream2 tsp. vanilla bean paste 1 tsp. cinnamon 85g unsalted shelled pistachios, chopped ¼ cup brandyCherries and raspberries, to serve

INGREDIENTS 1kg frozen mixed berries1 cup caster sugar600ml thickened cream100g lemon curd1 packet pre-made meringue discs or nestsFresh berries for garnish Coconut flakes for garnish

1. Place the sugar and water in a small saucepan over low heat and stir until sugar is dissolved. Bring to the boil for 1 minute. 2. Place the mixed fruit and zest in a bowl and pour over the sugar mixture. Set aside for 10 minutes or until the fruit is plump. Drain and allow to cool completely. 3. Place the ice-cream, cream, vanilla and cinnamon in a bowl. Using the Sunbeam Mixmaster Hand Mixer, beat for 1 minute or until softened. 4. Stir through the fruit mixture, pistachios and brandy and spoon into a 1.75 litre-capacity pudding basin lined with cling wrap or 8 1-cup pudding/dariole moulds lined with cling wrap.5. Top with a round of non-stick baking paper and freeze for 4 hours or overnight until set. 6. Turn out and top with berries.

1. Place half the frozen berries into the jug of the Sunbeam Two-Way Blender and process until combined to a chunky consistency. Remove and place into a saucepan, repeat with the remaining berries.

2. Add the sugar to the berries and cook on a low temperature stirring occasionally for 60 minutes. Pour berry coulis mix into a bowl and allow to cool.

3. Pour the cream into the jug of the blender and whip to a soft peak, add lemon curd and whip to a stiff peak.

4. Break the meringue into large shards and arrange on a serving platter. Carefully ladle the berry coulis over and around the shards.

5. Using a large spoon, place dollops of the cream mix in and around the meringue and berry coulis.

6. To finish off, garnish with fresh berries and coconut flakes over the top. Chill.

SERVES8-10

SERVES8-10

SUNBEAM TIP:This summer twist on a classic is so refreshing on a hot afternoon

SUNBEAM TIP:Did your pavlova collapse? No worries! Arrange the pieces

with lashings of cream and pile it high with fruit for a stunning alternative

TIME20 MINS

TIME1½ HRS