Christmas & Festive
Roast Turkey
Serves 8For the stuffing - enough for a larger bird about 5kg120g butter1 onion, finely diced100 pancetta or speck diced (optional)3 sticks of celery, diced300g fresh breadcrumbs120g dried cranberries100g chopped macadamia nuts1 lemon, finely zested½ cup parsley, chopped¼ cup sage, chopped ¼ cup thyme, leaves pickedSalt and pepper, to taste1 x turkey 4-5kgextra butter, to brush the turkey1 litre of chicken or vegetable stockCook the pancetta in a pan on low until golden. Remove and set aside. In the same pan melt the butter and add the onion and celery and cook until tender. Add the remaining ingredients and season to taste.Set aside. Rinse and pat dry the turkey inside and out and stuff with stuffing. Tie the legs together and brush with extra melted butter and season with salt and pepper. Place on a rack in a roasting dish and place the stock with a cup of water into the base of the pan. Place in the oven at 170°C and cook for ½ an hour and reduce the temperature to 160°C and cook for 20-30 minutes for each kg of turkey.Spoon over juices during baking from time to time. Remove and cover with foil and allow to rest for about ½ an hour before carving. Alternatively place turkey in a large oven bag and pour in the stock. Seal tightly and cook as above. Pierce a few small holes in the top of the bag.
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Mulled Wine Marsala Cream & Plum Trifle
For the jelly1.5L water500ml red wine3 star anise1 orange, zested in strips3 cinnamon sticks10 whole cloves350g sugar60ml blackcurrant syrup1 lemon juice and zest38g gelatine sheetsAbout 6 plums finely slicedCombine all ingredients except the gelatine and plums in a saucepan. Simmer for a few minutes and set aside to cool. You can do this a day ahead to allow the flavour to develop. Soak the gelatine sheets in cold water for about 10 minutes until the hydrate. Squeeze out excess water. Strain the red wine liquid and then heat a small amount and dissolve the gelatine in the warmed liquid. Combine all the liquid and pour into the base of a trifle bowl. Add the sliced plums and place in the fridge to set for several hours or overnight.For the pastry cream600ml milk5 egg yolks100g sugar50g cornflour1 vanilla bean scraped60-70ml marsala (or more to taste)2-300ml whipped creamCombine the egg yolks, sugar, cornflour and a little milk and mix to a smooth paste. Heat the milk and vanilla bean until it just comes to the boil. Turn the heat down, add the egg mix and whisk constantly until the mixture thickens. Add the marsala and then spoon into a container and allow to cool completely. When ready to use fold in the whipped cream.To assemble1 plum, finely sliced2-300g sliced panettone or sponge cakePlace a thick layer of marsala cream on the set jelly layer. Then arrange slices of panettone in a concentric circle on top. Spoon over more cream in the centre of the circle and top with sliced plums
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Gingerbread Decorations
(Makes about 40)450g plain flourPinch salt8g ginger powder10g mixed spice2g ground clove120g unsalted butter140g brown sugar1 egg120g honey1 lemon zest1 tsp vanilla extract200g Icing sugar, sifted for icingSift together the dry ingredients. Lightly mix together the butter, honey and sugar. Add the egg, vanilla and zest. Fold in the flour and combine to form a ball. Roll out on a lightly floured work surface to 4-5mm thick. Cut out shapes with cookie cutters, cutting out a small round at the top to allow for a ribbon, and holes for decoration and place onto lined baking trays. Place trays in the oven and bake at 170°C for about 10 minutes until lightly golden. Remove and allow to cool. For the icing, combine icing sugar and a little water and mix until smooth and piping consistency. Pipe a fine line to outline the cookies and allow to set. Tie a small ribbon in the top hole and use as a Christmas napkin decoration for the table or hang on your Christmas tree.
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Pear Panettone Bites
2 small pears sliced into 1cm slices length-ways3-400g panettone, fruit or plain cut unto fingers or squares 1cm thick crust removed50g melted unsalted butterSprinkle mixed spice or cinnamon powderSqueeze of lemon juiceSprinkle of caster sugarToss the sliced pears with a little melted butter, squeeze of lemon juice, sprinkle of sugar and spice and set aside. Heat oven to medium high. Line a baking tray with a silicon matt or baking paper. Arrange the panettone slices on baking tray and brush both sides with butter. toast tightly on one side in the oven. Reduce the oven temperature to medium heat (150°C) then arrange a slice of pear on the untoasted side and press down. repeat for each slice. Place in the oven to brown lightly and for the pear to become slightly tender. Serve on your next cheese board.
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Cranberry Cheesecake
200g biscuits crumbs 100g unsalted butter, melted ½ tsp mixed spice 750g cream cheese 200g caster sugar 1 tsp vanilla essence Juice of 1 lemon 4 eggs 600g sour cream 80g caster sugar Cranberry Jam: 600g frozen cranberries 150g caster sugar 1 vanilla bean 1 orange zest Meringue 230g caster sugar 150 egg whites ½ tsp cream of tartar Make the jam by combining the cranberries, 150g sugar, orange zest and vanilla bean in a saucepan and cook over medium heat until the cranberries get soft and the jam starts to thicken. Allow to cool. This can be made ahead of time. Line a 24cm springform baking tin. Mix together biscuit crumbs, mixed spice & melted butter. Sprinkle over the base of the cake tin & press down to cover the base evenly. Place half the cranberry jam on the base and set aside. Place cream cheese & 200g of caster sugar in the bowl of a mixer with a paddle attachment & blend until smooth. Add vanilla & lemon juice. Add eggs one at a time & combine until smooth, scraping down the sides & bottom of the bowl to remove any lumps. Pour into prepared tin & bake at 160°C for 30-40mins until just set in the centre. It should still be a little wobbly. Mix together the sour cream & 80g of caster sugar & spoon over the baked cheesecake and return to the oven and bake a further 5-8 minutes. Allow to cool completely. When ready to serve spoon over another layer of the cranberry jam evenly over the top. Whip the egg whites with the cream of tartar until stiff peaks. Slowly add the sugar and beat. Spoon over the top of the cheesecake and then bake in a hot oven until lightly golden about 6 minutes. Allow to cool. Carefully unmould and place on a serving platter.
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Cranberry & White Chocolate Shortbread
230g unsalted butter at room temperature130g soft brown sugar3 eggs1 orange zest1 tspn vanilla extract300g plain flour8g baking powder5g ground ginger¾ cup dried cranberries, chopped80g white chocolate, chopped finely Line a baking sheet with baking paper. Sift together the flour, baking powder, and ginger. Set aside.Cream butter, vanilla and sugar until light and fluffy. Add the eggs one at a time. Stir until combined. Mix in the dry ingredients. Fold in cranberries, zest and white chocolate. Cover and allow to rest in the fridge for ½ hr. Carefully roll out between 2 silicon baking sheets, or dust a work surface lightly with flour, and roll to 3mm thick. Cut out cookie shapes. Place on a lined baking tray and bake until lightly golden. Allow to cool and dust with icing sugar
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Walnut Cranberry Cookies
(makes about 48 cookies)225g butter at room temperature120g caster sugar½ tsp vanilla extract 300g plain flour pinch salt 250g walnuts, chopped into small pieces 60g dried cranberries, chopped into small pieces 1 cup pure icing sugar Preheat oven to 170°CWhip butter, sugar and vanilla until creamy. Fold in sifted flour and salt then fold in walnuts and dried cranberries. Roll into 20g balls and place on a lined baking tray. Bake for 15-18 minutes until lightly browned. Sift icing sugar and place into a bowl. When the cookies are ready roll hot cookies into icing sugar until well coated. Cool on a wire rack.
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Plum Semifreddo
(Serves 10-12)250g mascarpone4 eggs500ml cream whipped to soft peak100g sugar1 vanilla bean, scrapedRoast Plums700g plums, cut into quarters80mls maple syrup40mls balsamic vinegar or pomegranate molasses6 extra plums, cut in half to roast to serveRoast Plums Combine the plums, maple syrup and balsamic in a bowl and toss to coat, then place on a lined baking tray and roast for 20- 30 minutes until tender and starting to break apart. Remove and set aside to cool. Mash roughly until partly pureed, leaving some chunks. Semifreddo BaseWhisk the egg yolks and sugar until light and creamy, and fold in the mascarpone. Fold in the whipped cream and plum puree. Whip the egg whites to soft peak and fold into the cream mix. Pour into a lined loaf tin and place in the freezer to set for at least 12 hours. Roast extra plums with a good drizzle of maple syrup and balsamic vinegar until tender. Un-mould the semifreddo and arrange on a long platter. Garnish with extra roasted plums and serve.
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Florentine Tart
Base 225g wholemeal flour 80g rolled oats 120g light brown sugar 180g unsalted butter Topping 3 eggs 40g light brown sugar 1 tsp vanilla extract 60g walnuts 60g flaked almonds 60g shredded coconut 120g whole almonds 80g dates, chopped 80g dried apricots, diced 100g dried cranberries 120g dark chocolate, chopped Line a rectangular baking pan with baking paper. Place all of the base ingredients into a food processor and combine together until the mixture resembles fine crumbs. Spoon into the prepared baking tin and press evenly and firmly to form the base. In a large bowl, mix together all of the topping ingredients. Spoon over the base, press down firmly and bake at 170°C until golden brown, about 30 minutes. Allow to cool completely before slicing.
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Christmas Martini
60ml gin 15ml lime juice 40ml cranberry juice rosemary bitters frozen cranberries Place gin, lime juice and cranberry juice over ice in a cocktail shaker. Shake and strain into a martini glass. Add a few cranberries a dash of bitters and a stalk of rosemary.
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Cherry Trifle
(Serves 12-16)For the cake layers (makes 3x22cm layers)5 eggs, separated120g caster sugar80g cornflour40g plain flour30g cocoa powder5g ground cinnamon5g mixed spice10g baking powderPreheat oven to 180°C. Line 3x22cm cake pans. Beat the egg whites until stiff. Slowly add the sugar until the mixture is thick and glossy. Beat in the egg yolks. Sift cornflour, flour, cocoa, cinnamon, mixed spice and baking powder. Lightly fold into the egg mixture. Divide into the lined cake pans, and bake for 12-15 minutes, until risen and firm when lightly pressed with a fingertip. Leave to cool completely.For the jelly Strain 1 jar of Morello cherries reserving the liquid. Heat the liquid and add 1 sheet of gelatine (soaked in water) to every 100ml of liquid. (You will need about 400-500ml of liquid. Allow to cool. Place the cherries in the base of the trifle bowl and pour over the jelly. Allow to set until firmFor the cream layerWhip 1 litre cream with cherry brandy to taste and set aside.For the cherry layer1 jar sugar free Morello or sour cherry jam1 packet frozen cherries defrosted and strained (reserve liquid for the jelly)1 jar Morello cherries drained (reserve liquid for the jelly) Place together in a saucepan and heat until the jam dissolves and only a little liquid remains. Allow to cool.For the chocolate cream layer500ml cream200ml milk250g good quality 70% dark chocolate25g cornflour50ml milkCombine the 50ml milk and cornflour and stir to combine. Set aside. Heat the milk and cream in a saucepan until it just comes to boil. Add the chocolate and whisk until it has melted. Add the cornflour and cook whisking constantly until thick. Pour into a container and allow to cool completely. Whisk in an electric mixer to aerate the mix and set asideTo assemble the trifleJelly cherry layerThen use half of the cherry brandy cream for the next layer.Then a layer of cherry jam mixLayer of chocolate spiced cake Layer of chocolate creamLayer of cherry mixLayer of chocolate spiced cake Layer of cherry brandy cream¼ packet chocolate ripple biscuits crushed, to garnishGarnish with fresh cherries, frozen cherries coated in sugar and chocolate decorations and crushed biscuits
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Icecream Pudding
(Serves 12-14)Ingredients 200g gingerbread or pfeffernuse biscuits cut into chunks 100g candied orange, finely sliced 75g dried cranberries 75g pistachios, chopped 50g dried cherries 300g tinned or frozen cherries, cut in half 1 litre vanilla Icecream, softened Method Combine all ingredients together in a bowl and spoon into a lined 2L pudding mould. Press down and flatten the mix and place in the freezer overnight. Remove from the freezer and place on a serving plate and garnish with fresh or tinned cherries.
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