Innholdsfortegnelse for December 2016 i Taste.com.au

a few years ago, at midnight two nights before Christmas, I was involved in a head-on collision with my sister, Bronte. Luckily it was in the supermarket, not on the highway, but it was dramatic all the same. I’d taken a right-hand turn at high speed into the confectionary aisle while looking over my shoulder at the refrigerated custards. Both of us had overloaded trolleys and were literally in a ‘blind panic’, leaving the run way too late for the yearly Christmas extravaganza at my father’s place an hour north. The clang of trolleys rang out across the aisles, and groceries flew everywhere. We had to laugh at the feat of managing to smash into the only other shopper in-store. Later, finally winding down on Dad’s deck, we decided Christmas…

new • apricots • blackberries • butter beans • celery • eggplant • raspberries now • corn • cucumber • ginger • nectarines • valencia oranges • watercress • zucchini flowers be quick • asparagus • buk choy • chinese cabbage • rhubarb corn & prawn salad For a simple summer salad, chargrill corncobs, sliced sourdough bread and peeled green prawns. Slice corn kernels from cobs and tear the bread into pieces. Combine with the prawns and watercress sprigs in a bowl. Drizzle with chipotle mayo. cherry compote This is great to use up Christmas leftovers. Heat 2 tsp extra virgin olive oil in a small saucepan over medium heat. Cook 1 finely chopped red onion, stirring, for 3 minutes or until soft. Stir in 1 tsp finely grated ginger…

“ I’ll be looking for an impressive trifle tower with even, defined layers and with delicate chocolate trees on top.” matt preston CELEBRITY JUDGE Cook our amazing Choc-cherry Brownie Trifle and you could win one of five KitchenAid prize packs, valued at over $1000 each. Each pack includes a KitchenAid Artisan Stand Mixer and a four-piece bakeware set. Whether you’re a baking amateur or a seasoned pro, these are coveted essentials for any kitchen. For your chance to win, simply cook the cover recipe and share a picture of your creation to enter. PRIZE PACK KSM150 Artisan Stand Mixer ($849)Non-stick 23cm Square Pan ($39.95)Non-stick 23cm Springform Pan ($39.95)Non-stick 23cm Loaf Pan ($34.95)Non-stick 23cm Cake Pan ($44.95) TOTAL VALUE $1008.80 HURRY! ENTRIES CLOSE 28 DEC IN ASSOCIATION WITH two ways to…

hide & sweet Need a gift for the baker in your life who has everything? Add a touch of golden glamour to their cookie jar collection with this metallic Saint Nick. Not just a pretty ornament for their benchtop, it also has a tightly sealed lid to keep biscuits fresher longer. Find the Robert Gordon Santa Cookie Jar, $48.95, at Domayne. BEAT IT A downsized version of this iconic stand mixer is proof that good things do come in small packages. The new KitchenAid Artisan Mini, $799, is 25% lighter and 20% smaller than the original, perfect for those struggling with tiny kitchens. But don’t let its small stature fool you. The Artisan Mini still punches above its weight with the same power and variable speed control as the original…

roulade This stunning roulade has a knockout combination of roasted pumpkin, raisins and cinnamon. The nutritious quinoa filling is a great alternative to traditional stuffing. Quinoa is rich in plant protein, dietary fibre and is gluten free, while the pepitas deliver essential fatty acids and are packed with vitamins (A, B, K) and minerals, such as iron and calcium. Goat’s cheese is a creamy addition, and mixing it with ricotta reduces the overall fat content, since ricotta is lower in fat than most cheeses. Serve with watercress or other bitter greens. tart You’ll win hearts over with this super-easy, free-form tart full of summery tomatoes. The spelt pastry has a delicious crisp texture, but only a fraction of the fat and calories of regular shortcrust. Swapping the butter for olive…

  “ Although you shouldn’ t feel you have to work too hard to impress your friends, it ’s always nice to make an effort.” my easy salmon terrine serves 8 | prep 20 mins (+ cooling time) | cooking 25 mins Melted butter, for brushing 300g salmon fillet, skin removed and pin-boned 2 egg whitesIce cubes 300ml pouring cream 200g smoked salmon, coarsely chopped 1 tbs finely chopped tarragon 1 tbs finely chopped chervil1 tbs snipped chives1 /2 tsp sea salt1 /2 tsp cayenne pepper1 1  /2 tbs olive oilMicro herbs, to garnish (optional) Mayonnaise or aïoli and thin slices of toasted baguette or crispbreads, to serve 1 Preheat the oven to 150°C/130°C fan forced. Brush the inside of a 1 litre (4 cup) terrine mould with melted…

“Who can ever resist roast pork? This recipe will give you the best crispy crackling and supremely tender meat. Paired with soft, sweet apple and fennel, it’s a sure-fire winner for any special occasion.”Justine Scho field you’ll need… pork belly with roasted fennel & apples serves 8 | prep 15 mins (+ overnight chilling time) | cooking 2 hours 40 mins 2kg piece pork belly, skin scored 2 fennel bulbs 1 brown onion, sliced 2 roma tomatoes, quartered 1 garlic bulb, halved horizontally 1 bunch fresh thyme 2 tbs vegetable oil 1 1  /2 tsp caraway seeds 2 tbs salt 250ml (1 cup) apple cider or white wine 1.5-2L (6-8 cups) chicken stock 4 small green apples, quartered, cored tips & tricks The amount of stock required depends on…

Michelle Q How do I make pavlova with a marshmallowy centre? In my mind, there is nothing better at the Christmas table than a big pavlova topped with beautiful fresh summer fruits, such as peaches, raspberries, mango and banana. Not to mention a drizzle of passionfruit – its tart flavour really works well against all that sweetness. The secret to a pavlova with a marshmallowy centre is folding a touch of vinegar into the meringue mixture, which can also help stabilise the centre. My go-to pav recipe is 6 egg whites, 1 1 /2 cups caster sugar, 3 tsp cornflour (to dry out the outside for a really crisp crust) and 2 tsp white vinegar for a soft marshmallow centre. Decorate with pillows of cream and fresh fruit. Katrina Q…

Michelle Southan: Deluxe dinner “Pull out all the stops this Christmas with a fresh take on roast turkey, a zesty salad with crisp seed shards and this show-stopping white chocolate cake.” Katrina Woodman: Vegetarian delight “Make Christmas a colourful affair with a menu that celebrates fruit and veg, including a meat-free roast, a jewelled pumpkin salad and that tart!” Alison Adams: Easy entertaining “Take the stress out of Christmas by choosing dishes you can make ahead, or ones with minimal prep. Keep things simple, relax and have fun!”…

I’ve put the festive cherry and chocolate flavours of a black forest cake into a trifle, adding super-fudgy brownie layers to make it extra special. This is brownie like you’ve never tasted before! You can make the trifle 2 days ahead. Keep in the fridge. Michelle Southan let’s go! choc-cherry brownie trifle serves 20 | prep 1 hour (+ cooling/setting & 4 hours chilling time) | cooking 1 hour 30 mins 1 1  /2 x 670g jars sour morello cherries, well drained on paper towel 370g jar cherry conserve 300g dark cooking chocolate, finely chopped 70g unsalted butter 1L ctn Bulla Thickened Cream 2 tbs Frangelico (optional) 2 x 250g ctns mascarpone 1 tsp vanilla bean paste 60g ( 1 /3 cup) icing sugar mixture 150g dark choc…

chilli lime PRAWNS Perfect for hot summer nights, this zesty prawn dish is great for family meals and casual entertaining. Knock up a quick corn smash while parboiling kipfler potatoes, then take the cooking outside. The potatoes are finished on the barbie, giving a delicious charred flavour, while the prawns, dressed with sriracha and lime, take a spin on the grill.…

  “ This is basically dessert for breakfast – no holds barred.” “Buttery brioche, honey–glazed bacon and fresh strawberries — it’s a brekky for champions.” “ Indulge without the guilt with my oh–so–pret ty brekky.” “Switch up your french toast with whole grains, creamy yoghurt and fresh fruit.” Sweet and buttery,with crispy, glazed bacon–it’s over the top! my French toast is just that perfect combination of salty and sweet, and it’s seriously naughty! Forget regular bread – buttery brioche is the only way to go when you’re making French toast. Cut thick slices of brioche and thoroughly drench them in the egg mixture before pan-frying in butter until golden and crisp. Don’t scrimp on the frying time, as you want the bread to be really crisp on…

“This is a little bit sticky date and a little bit plum pudding, with a whisper of Chinese five spice and rum. It’s my ultimate combination of festive flavours and decadent indulgences.” Marion Grasby five-spice toffee & rum plum puddings makes 10 | prep 30 mins (+ 30 mins standing time) | cooking 1 hour 390g (2 1 /4 cups) raisins200g (1 1 /4 cups) currants180g (1 cup) pitted prunes, chopped1 orange, rind finely grated250ml (1 cup) dark rum150g (1 cup) plain flour1 tbs Chinese five spice2 tsp ground ginger1 /2 tsp bicarbonate of soda250g unsalted butter, chopped, softened160g (1 cup, lightly packed) brown sugar4 eggs70g (1 cup) fresh breadcrumbs Candied orange rind, to serve (optional, see tips & tricks) sticky toffee sauce 215g (1 cup) caster sugar80ml (…

poached eggs with hollandaise sauce   serves 4 2 Tip Top English Muffins Original, halved and toasted 3 egg yolks 2 tbs lemon juice 125g butter, melted, hot 1/4 tsp salt 1 tbs white vinegar 4 x 60g eggs 200g smoked salmon Chives, roughly chopped, to serve For the sauce, blend egg yolks and lemon juice in a food processor for 10 seconds or until well combined. With the food processor on, slowly add butter until a thick sauce forms. Spoon sauce into bowl. Season with salt and cover with plastic wrap to prevent a skin forming. For the eggs, bring a pan of water to the boil. Add vinegar, then reduce heat to low. Break eggs into the water and poach for 2-3 minutes for semi-soft yolks or 3-4…

gingerbread house cake serves 12 | prep 45 mins (+ 1 hour 15 mins chilling & 15 mins setting time) | cooking 1 hour 10 mins 2 x 540g pkts Betty Crocker Vanilla Cake Mix, reserve frosting sachets 3 tsp ground cinnamon Desiccated coconut, to decorate Icing sugar, to dust gingerbread 100g ( 1 /2 cup, firmly packed) brown sugar 50g butter 125ml ( 1 /2 cup) golden syrup 340g (2 1 /4 cups) plain flour, sifted 75g ( 1 /2 cup) self-raising flour, sifted 1 1  /2 tbs ground ginger 1 1  /2 tsp mixed spice 1 /2 tsp bicarbonate of soda 1 egg, lightly whisked 330g pkt Queen Royal Icing White pearl beads, to decorate Silver cachous, to decorate Sugar stars, to decorate Candy cane pieces,…

1 The two varieties most widely available are panama and purple. Purple are smaller, with a hard dark skin, and panama are larger and come in a range of colours. 2 Don’t throw out the skins! You can use them to make jam, similar to quince paste (see recipe opposite). It’s great served with cheese and crackers or Christmas ham or turkey. 3 Spanish missionaries in South America gave it its English name – they used different parts of the flower to illustrate the story of the crucifixion of Christ, also known as ‘the Passion’. 4 Unlike many other summer fruit, they keep really well at room temperature – up to 10 days. In the fridge, they will keep for up to 1 month. Or you can freeze pulp for…

PUDDING pops Process 200g pitted cherries, 2 cups vanilla yoghurt, 1 tsp finely grated orange rind, 1 /2 tsp ground cinnamon, 1 /2 tsp ground ginger and 1 /4 tsp ground nutmeg until smooth. Divide among six 125ml iceblock moulds. Insert sticks. Freeze for 8 hours, until set. Microwave 100g chopped white chocolate and 30g coconut oil in a microwave-safe bowl until melted. Set aside to cool slightly. Drizzle over pops. Decorate with goji berries and pepitas. Stand for 1 minute, until set. top tip To make your own vanilla yoghurt, see our EasiYo post on p137.…

Poonawatta Valley of Eden Riesling 2016, $28 If you’re enjoying a spicy Asian-inspired starter, this is the perfect match. The lick of sugar takes the heat off, leaving just crisp acidity. Serve icy cold. Best’s Great Western Bin No1 Shiraz 2014, $25 A good Aussie shiraz is a must for every table. And this one will keep dads and hipsters happy. An elegant, modern shiraz from a great brand. Turkey Flat Pedro Ximenez , $27 Known as ‘Christmas cake in a bottle’ this luscious sherry-style wine is the perfect end to any feast. Sure, you could serve it by the glass, but pour it over ice-cream for the ultimate dessert.…

tip 1 If your cherries aren’t drained well, they can make the trifle too wet. Drain the liquid from the jar, then place cherries on layers of paper towel to remove excess liquid. tip 2 To trim each brownie to the right size, turn your bowl upside down and press into the top to make an indent. Carefully trim the brownies using the indents to guide you. tip 3 To keep your trifle layers well defined, clean the sides with damp paper towel after placing each layer in the bowl. The brownies, cherries and cream can all leave streaks on the glass. tip 4 Drizzle some chocolate ganache around the edge and surface of each brownie layer. Leave some brownie exposed so that it can soak up the cherry mixture…

“This seemed to be a more challenging cover than usual, but I picked the best crisp, golden fritters with evenly distributed peas.” Mat t Preston COOK THE COVER JUDGE cook the cover #tastemagcover “ They were lit tle crisp pillows o f delight and a hit. Glad to see a gluten–free option.” TO ENTER our Cook the Cover comp this month, see p21.…

watermelon & haloumi salad serves 4 | prep & cooking 20 mins 80ml ( 1 /3 cup) extra virgin olive oil 100g mini wholemeal pita bread pockets 2 tsp sumac 1 /2 garlic clove 1 tbs fresh lemon juice 1 tbs white balsamic vinegar 1 /2 tsp honey 250g pkt haloumi, sliced 1.1kg seedless watermelon, peeled, cut into small triangles 1 cup firmly packed combined fresh mint and coriander leaves 1 large avocado, sliced \ 5 radishes, thinly sliced 1 Lebanese cucumber, peeled into ribbons secret ingredient Sumac is a Middle Eastern spice with a mild, tangy flavour. 1 Heat 1 1/2 tbs oil in a large non-stick frying pan over medium heat. Add pita. Cook, turning, for 2-3 minutes or until golden and crisp. Sprinkle with 1 tsp sumac.…

This spectacular tree is so simple to make. Just sandwich 2 sheets of rolled puff pastry with choc-hazelnut spread, cut and twist branches, then attach a star before baking. It makes a stunning edible centrepiece for your Christmas table and a beautiful gift. Snap off branches, pull-apart style, to eat. recipe online For full step-by-step instructions, visit taste.com.au/ xmaspastrytree…

“This recipe is a fun take on the classic prawn cocktail. I’ve given the usual Marie Rose sauce a green twist by using avocado instead of cream or mayonnaise, making it both dairy and egg free. This is one of my summertime faves and is perfect as a shared appetiser or placed in the middle of the table on Christmas Day.” Georgia Barnes The nasturtiums add a pretty touch and peppery flavour that works well with the sweet prawns. prawn cocktail platter with green seafood sauce serves 8 | prep 20 mins GRAB 4 ripe hass avocados, chopped 150ml tomato sauce 60ml ( 1 /4 cup) Worcestershire sauce 2 tsp chipotle Tabasco sauce 2 lemons 150ml water 1.5kg cooked king prawns, peeled, tails intact 1 red cos lettuce or…

“The heat-licked, meringue-veiled block was cut open and there was still-frozen ice-cream inside!” the most Instagrammed dish in the whole of California last year was pastry chef Penelope Lao’s take on Baked Alaska at San Francisco’s Liholiho Yacht Club. It was inspired by head chef Ravi Kapur’s Hawaiian upbringing. A piped beehive of golden meringue hid all the flavours you’d expect from a Hawaiian take on this spectacular dessert, including caramelised pineapple ice-cream. Baked Alaska has always been a magical dessert for me. I must have been about six when I first tasted it. I clearly remember being mesmerised as the heat-licked, meringue-veiled block came out of a searingly hot oven and when it was cut open there was still-frozen ice-cream inside! Baked ice-cream that hasn’t melted? Even with my…

   Creamy frozen semifreddo with crunchy layers of meringue, long shards of white chocolate and coconut balls perched on top. coconut ice gateau serves 8 | prep 40 mins (+ 9 hours freezing time) | cooking 1 hour 3 egg whites, at room temperature 155g ( 3 /4 cup) caster sugar 45g ( 1 /2 cup) desiccated coconut 150g white chocolate melts, melted 300ml pouring cream, whipped 150g pkt Ferrero Raffaello balls semifreddo 2 eggs 2 egg yolks 155g ( 3 /4 cup) caster sugar 50g sachet coconut milk powder 300ml thickened cream, whipped 1 Preheat oven to 120°C/100°C fan forced. Mark 3 rectangles on 3 sheets of baking paper, one 24 x 12cm, one 25 x 13cm and one 26 x 15cm. Line 3 baking trays with the baking…

CRISPY STUFFED potatoes Preheat oven to 200°C/180°C fan forced. Place a desiree potato on a chopping board and lay a chopstick along each side. Slice the potato thinly (the chopsticks will prevent you cutting all the way through). Repeat with 5 more potatoes. Place on a lined tray and bake for 1 hour or until tender. Meanwhile, heat 2 tbs extra virgin olive oil in a frying pan over medium-low heat. Cook 3 thinly sliced red onions for 20 minutes or until soft. Stir in 1 tbs white balsamic vinegar and 2 tsp caster sugar. Cook for 5 minutes or until caramelised. Stir in 1 tbs chopped fresh thyme. Press onion mixture into potato cuts. Spray potatoes with olive oil and bake for 10 minutes or until golden and crisp.…

“Variety is key when we’re talking sweets, and there’s no such thing as too many options!”Elise Strachan I’ve always loved baking and, as my creations got more adventurous, I decided to start posting dessert recipes online. I created My Cupcake Addiction to share my love of amazing desserts with the world. The rising trend in dessert tables and party styling inspired me to create Sweet! Celebrations, a book that embraces every aspect of entertaining with desserts. From the food and drinks to tips on how to style it up and a few DIY projects, this book has fun, creative and simple ideas to suit any occasion. Whether you have 20 minutes to throw together a simple treat or all week to plan the ultimate party, you can pick and…

passionfruit white christmas Grease and line a square 20cm (base measurement) cake pan. Microwave 400g chopped white chocolate and 2 tbs coconut oil in a microwave-safe bowl on High until melted. Combine 1 1/2 cups puffed brown rice, 1/2 cup dried cranberries, 1/2 cup pistachios and 1 cup toasted coconut flakes in a large bowl. Stir in chocolate mixture, 2 tbs passionfruit juice and 2 tbs strained seeds. Transfer to prepared pan and smooth surface. Cover. Place in fridge for 2 hours or until set. Cut into squares. passionfruit skin jam Halve 8 passionfruit. Scrape out pulp (reserve for another use). Place skins in a saucepan. Cover with water. Simmer over medium-high heat, partially covered, for 1 1/2 hours or until very tender, topping up water if necessary. Drain, reserving…

here’s cheers We’ve always been partial to a jug of Pimm’s in the Taste office to kickstart the weekend, so we’re (ahem) pleased as punch that they’ve made it even easier to serve up this classic with the pre-mixed Pimm’s Sparkling Cup, $14.99. It’s the Pimm’s you love mixed with lemonade, ginger ale and natural fruit flavours. Find it at Liquorland. CLAW–SOME Digging through crustacean claws making you feel crabby? Ease the process with the new Sunnylife Lobster Claw Cracker, $19.95. The ridged teeth along the inner wall makes light work of tough shells and it can be thrown in the dishwasher for an easy clean. It’s a summertime must-have for all seafood lovers. Get it from sunnylife.com.au choccy baubles Trimming the tree just got tastier with the new Cadbury…

smokin’ hot Where there’s smoke... there’s good food. This summer, take your outdoor entertaining to new smoky heights with the Fornetto Razzo Smoker 18in (in black), $549. Not only does it smoke food, using charcoal or wood for an authentic flavour, but it can also grill, roast and steam. You can even stack multiple removable compartments so you can cook a romantic dinner for two or a feast for your mates. For more info, go to fornetto.com.au lightning fast This racy red Whirlpool Crisp N’ Grill Convection Microwave, $299, makes our hearts beat a little faster. It does all the usual microwave tricks and then goes above and beyond, so you can roast meat, bake cakes, crisp potatoes and even toast a sandwich with the push of a button. Convection…

frozen yoghurt vs ice-cream Brand is everything in this battle. Some frozen yoghurts have twice the calories and three times the sugar of ice-cream, so it pays to check the label. Typically, ice-cream has more fat, while frozen yoghurt has more sugar. For the healthiest choice, make your own frozen yoghurt by blending frozen yoghurt cubes with fruit, or make banana ice-cream by blending chopped frozen banana in a high-powered blender until smooth and creamy. winner: it’s a tie turkey vs pork Roasted pork loin has 35 per cent more calories than turkey, thanks to its higher fat and protein content. Turkey is also a better source of iron – the dark meat has four times as much iron as pork – and it has more zinc, too. However, pork…

christmas doughnuts makes 12 | prep 30 mins (+ cooling time) cooking 15 mins 150g (1 cup) self-raising flour 70g ( 1 /3 cup) caster sugar 80ml ( 1 /3 cup) milk 1 egg 1 tsp vanilla extract 50g butter, melted, cooled 300g (2 cups) icing sugar mixture, sifted 60ml ( 1 /4 cup) hot water 60g natural flaked almonds 1 Preheat oven to 180°C/160°C fan forced. Lightly grease a 12-hole mini doughnut pan. 2 Sift the flour into a large bowl. Stir in the sugar. Make a well in the centre. Use a fork to whisk together the milk, egg and vanilla in a jug. Add milk mixture and butter to the well and gently fold until combined. Spoon mixture into a piping bag fitted with a 1cm plain…