New Recipes
ANZAC Icecream Slice
Serves 10-12200g rolled oats300g plain flour200g brown sugar150g desiccated coconut250g butter120ml golden syrup6g bicarb soda60ml waterHeat oven to 170°C. Line a baking tray (swiss roll tray) with baking paper and set aside. Combine the oats, flour, sugar and coconut in large bowl. Combine butter, golden syrup and water and heat until the butter has melted. Add the bicarb soda and fold into the dry mixture. Spoon onto the baking tray and press down evenly with a spatula. Bake for 15-10mins until firm. Before it cools completely cut into layers the size of your loaf tin. This recipe makes 4 layers.Golden syrup icecream (Enough for 1x recipe)750ml cream4 egg yolks150g golden syrup1 Vanilla beanHeat the cream with the scraped vanilla bean. Heat the golden syrup until it starts to get a deeper caramel colour. Remove the vanilla bean then add the cream to the golden syrup. Whip the egg yolks until light and fluffy, and slowly add the cream mix. Cook over a double boiler until it starts to thicken, cool over a bowl of ice and then churn in an icecream machine.To assembleLine a loaf tin and place a layer of ANZAC slice in the base. Spoon over the icecream and then place another layer of ANZAC slice. Place in the freezer and allow to set for several hours or overnight. Remove from the tin and place on a platter and decorate with whipped cream and crushed ANZAC cookies.
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Pumpkin Damper
Makes 8-10 - Baked in Weck jar size 290ml (30538)2 cups mashed pumpkin2 eggs180ml milk750g SR flour2 tsps cinnamon powder120g butter80g walnuts, roughly chopped80g raisins, washedPumpkin seeds, to garnishBrush jars with butter and set aside on a baking tray. Sift flour and cinnamon and rub in the butter. Combine the mashed pumpkin, egg and milk together. Fold all ingredients together carefully and divide into 8-10 portions and shape into balls. Place into the prepared jars and brush with a little milk and sprinkle with pumpkin seeds. Bake 175°C for 15- 20mins.
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Egg Nog
6 eggs, separated 200g caster sugar750ml milk250ml cream125-250ml alcohol (spiced rum, cognac, bourbon, brandy) 1 vanilla beanfresh nutmeg or cinnamon, to garnish Whip together the egg yolks and sugar. Heat the cream, milk and scraped vanilla bean and then slowly add to the eggyolks. Pour into a saucepan and cook gently stirring constantly until the mix thickens. Strain into a bowl sitting over a bowl of ice, add the alcohol and allow to cool completely. Allow to cool completely, leave overnight to allow the flavours to develop. Whip 4 of the egg whites to soft peak and fold into the cream base. Pour enough mix for 2 martinis ( about 400mls) into a cocktail shaker full of ice. Shake then strain into the martini chillers. Grate over fresh nutmeg or sprinkle over a little cinnamon. Enjoy anytime. If you would like to share this with children, set some cream base aside without adding the alcohol, and serve as directed. This is enough for about 10-12 martinis. Keep the base mix in the fridge until ready to use. Keeps chilled for 3 -4 days.
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Tuna Salad
Serves 6-8 as a starter 400g fresh raw sushimi grade tuna or cold smoked tuna Pickled fennel 2 pieces Celery heart sliced mayonnaise (kewpie) fresh rocket, to garnish ¼ lemon very, finely sliced pink peppercorns capers to garnish ¼ Red onion sliced finely 2-3 radishes finely sliced Dill leaves to garnish For the pickled fennel: 1 fennel finely sliced 400 grams white wine vinegar 200 grams water 5 tablespoons sugar 5 teaspoons sea salt 1 lemon skin, finely sliced Bring vinegar, water, sugar and salt to the boil in a small pot. Place fennel and lemon zest in a bowl and pour over hot pickling liquid. Wrap with plastic and allow to cool. Refrigerate. Keeps for months in the refrigerator in a sealed container. On a large serving plate arrange finely sliced tuna. Either scatter over some pickled fennel or arrange in small piles around the plate. In a small bowl combine the celery, rocket, lemon and red onion and toss with a little olive oil and a light season of salt and pepper. Place in the centre and gently scatter over radish, capers and pink peppercorns. Drizzle with a little olive oil and serve with toasted sour dough baguette.
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Roast vegetables
1 fennel sliced into 1.5cm slices1 kg kipfler potatoes washed cut into chunks1 celeriac, peeled cut into chunks5 parsnips cut in half8-10 shallots peeled1 large or 2 small swedes, peeled and cut into chunks5 bay leavesSalt and pepper1 orange juice,l and zest1 lemon zest and juiceOlive oilA few sprigs of sage½ cup Parsley choppedExtra lemonCombine all ingredients except the parsley in a large bowl and toss to coat. Place onto 2 lined baking trays and bake in the oven alongside the turkey for the last hour of cooking. Roast until tender. Remove and toss through chopped parsley and fresh squeeze of lemon.
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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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