Innholdsfortegnelse for December 2017 i Super Food Ideas

SHOW-STOPPING RECIPES THAT ‘SCREAM CHRISTMAS’ Christmas is when we all get a moment to reflect and be grateful for all that we have – family we treasure, fabulous friends, a supportive community, and a wonderful food team. I know not everyone has a food team on their list of blessings, but they’re certainly on mine. Kim, Claire and Amira have such incredible talent, not only for cooking, but also for coming up with inspiring recipes and twists on the familiar. And, of course, they so generously share them with us in every issue. As you turn the pages you’ll see their creativity in action, starting with Claire’s show-stopping recipes in our Christmas Wow story, p32. Her brief was to create recipes that ‘scream Christmas’ and she totally nailed it. Amira’s…

RICH DOUBLE-CHOC TOFFEE CRUNCH TART SERVES 12 PREP 1 HOUR (PLUS COOLING AND 8 HOURS REFRIGERATION) COOK 45 MINUTES 100g dark chocolate, chopped 1²/ ³ cups thickened cream, at room temperature 180g white chocolate, chopped 3 teaspoons CSR Soft Icing Mixture 3 teaspoons cocoa powder Vanilla Pastry 1½ cups plain flour ¼ cup CSR Raw Sugar 150g chilled butter, chopped 1 egg yolk 2 tablespoons chilled water 1 teaspoon vanilla bean paste Cranberry Toffee ¼ cup dried cranberries ¹/ ³ cup CSR Caster Sugar 1 Make Vanilla Pastry Process flour, raw sugar and butter in a food processor until combined. Add egg yolk, chilled water and vanilla paste. Process until mixture just comes together. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes. 2 Grease a 4cm-deep,…

ROAST VEGETABLE AND CAMEMBERT PASTRY WREATH SERVES 8 (AS A STARTER) PREP 30 MINUTES (PLUS COOLING AND STANDING) COOK 55 MINUTES YOU’LL NEED A 4CM STAR-SHAPED CUTTER FOR THIS RECIPE. 2 tablespoons extra virgin olive oil 2 teaspoons chopped fresh thyme leaves 2 garlic cloves, crushed 700g Kent pumpkin, peeled, cut into 2cm pieces 1 small red capsicum, chopped 1 small fennel, trimmed, cut into thin wedges 4 sheets frozen puff pastry, partially thawed 200g camembert, cut into 12 wedges 1 egg, lightly beaten 250g cherry truss tomatoes, cut into bunches Fresh basil leaves, to serve 1 Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper. 2 Combine oil, thyme and garlic in a large bowl. Add pumpkin, capsicum and fennel. Season with salt and…

SPICE-ROASTED CAULIFLOWER WITH POMEGRANATE SERVES 8 PREP 15 MINUTES COOK 1 HOUR 40 MINUTES 2 tablespoons extra virgin olive oil 2 garlic cloves, crushed 1½ teaspoons ground turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1 large cauliflower, stem trimmed and leaves removed ¼ cup boiling water 200g tub baba ghanoush 2 tablespoons lemon juice ½ cup pomegranate seeds (see note) ½ cup fresh coriander sprigs 1 Preheat oven to 180°C/160°C fan forced. 2 Combine oil, garlic, turmeric, cumin and ground coriander in a small bowl. Place cauliflower on a large piece of foil on a baking tray. Brush all over with spice mixture. Season with salt and pepper. Pour over boiling water. Fold up sides of foil to enclose cauliflower, scrunching foil at the top to seal. 3…

SUMMER FRUIT-STUFFED ROAST PORK WITH SHERRY GRAVY SERVES 8 PREP 25 MINUTES (PLUS COOLING AND STANDING) COOK 2 HOURS YOU’LL NEED UNWAXED KITCHEN STRING FOR THIS RECIPE. 70g butter 2 eschalots, sliced 2 garlic cloves, crushed ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves 1 large apricot, chopped 1 small plum, chopped 1 small nectarine, chopped 1½ cups fresh breadcrumbs 2 tablespoons chopped pecans 1 tablespoon finely chopped fresh tarragon 2kg rolled pork loin 1 tablespoon sea salt flakes 2 tablespoons extra virgin olive oil 3 bunches broccolini, trimmed Sherry Gravy 2 teaspoons plain flour ¹/ ³ cup dry apera (sherry) ½ cup chicken stock 1 Melt 50g butter in a frying pan over medium heat. Add ½ the eschalot. Cook, stirring, for 5 minutes or until softened. Add…

STRAWBERRY OAT CRISP SERVES 4 PREP 15 MINUTES (PLUS OVERNIGHT REFRIGERATION) COOK 35 MINUTES YOU’LL NEED TO START THIS RECIPE 1 DAY AHEAD. 750g strawberries, hulled, thickly sliced 1½ tablespoons cornflour ½ cup maple syrup 1½ cups traditional rolled oats ¹/ ³ cup plain flour ½ cup chopped almond kernels Pinch of salt 60g butter, melted 200g tub natural yoghurt 1 Preheat oven to 200°C/180°C fan forced. 2 Place strawberry, cornflour and 2 tablespoons maple syrup in a bowl. Stir to combine. Transfer to a 19cm x 27cm (base) baking dish. 3 Place oats, flour, almonds and salt in a bowl. Stir to combine. Stir in butter and remaining maple syrup. Crumble oat mixture over strawberry mixture. Bake for 30 to 35 minutes or until golden and crisp. 4 Cool…

SPRING ROLL BOWL WITH CRISPY WONTONS SERVES 4 PREP 15 MINUTES COOK 15 MINUTES YOU’LL NEED A JULIENNE PEELER FOR THIS RECIPE. 500g piece cold leftover roast pork (see note) 1 tablespoon hoisin sauce 2 tablespoons plum sauce 1 tablespoon soy sauce 2 teaspoons rice wine vinegar 2 teaspoons sesame oil 450g packet jasmine microwave rice Vegetable oil, for shallow frying 8 wonton wrappers, cut into quarters 1 carrot 125g can corn kernels, drained 100g snow peas, trimmed, shredded ½ cup bean sprouts, trimmed 3 green onions, thinly sliced 60g mixed salad leaves Fresh coriander sprigs, to serve 1 Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place pork on prepared tray. Brush with hoisin sauce. Bake for 15 minutes or until heated through. 2…

Kim says: + TO MAKE THE GRAZING BOARD: We also added sliced truffle salami and mortadella, a wedge of blue cheese, marinated mixed olives, chargrilled eggplant, sun-dried tomatoes, assorted crackers, dried fruit and nuts, and fresh fruit. HERB CREAM CHEESE LOG SERVES 8 PREP 20 MINUTES (PLUS STANDING AND REFRIGERATION) 250g cream cheese, softened 2 teaspoons port 1 garlic clove, crushed 2 tablespoons finely chopped toasted pecans 1 tablespoon finely chopped fresh chives 1 tablespoon finely chopped fresh flat-leaf parsley leaves 1 teaspoon finely chopped fresh thyme leaves 1 Using an electric mixer, beat cream cheese for 3 to 4 minutes or until smooth and fluffy. Add port and garlic. Season with salt and pepper. Beat until well combined. 2 Spoon mixture onto a 25cm long piece of baking paper…

This for that Christmas is a time to indulge, but it doesn’t have to be a free-for-all. By making a few healthy food swaps you can still enjoy all your festive favourites without popping your jeans button. Swap fatty pieces of meat for leaner cuts, such as fillets, and load up your plate with healthy sides. While we’re talking sides, skip the croutons and bacon for crunchy nuts and seeds, and swap creamy dressings for Greek yoghurt. And why not use brown or wild rice, or other grains such as barley, in place of white rice. WEET-BIXPlant sterols are a group of natural compounds found in plant foods and when eaten in high amounts, between two and three grams, they can help lower ‘bad’ LDL cholesterol for people with high…

3 ways to get the kids involved in Christmas preparation 1 WRAP THE PRESENTS AND SIGN THE CARDS Christmas is a time for giving, and what better way to help kids develop a generous spirit than by having them help wrap presents and sign cards for extended family and friends. Little kids can put the sticky tape in place, while bigger kids can write the names of recipients and a little note of love on gift cards. If you’re super prepared, you could have the kids decorate butcher’s paper and use it as gift wrap. 2 MAKE HOMEMADE DECORATIONS Personalise your Christmas tree by having your children make decorations. Cut out stars, bells and angels from cardboard and paste Christmas-coloured paper shapes onto them or just use stickers. For a…

SPARKLING ROSÉ AND STRAWBERRY PUNCH SERVES 8 PREP 10 MINUTES (PLUS COOLING) COOK 10 MINUTES ½ cup caster sugar 250g strawberries, hulled 4 sprigs fresh thyme 2 cups ice cubes 750ml bottle rosé wine, chilled 2 cups chilled soda water 1 Place sugar and ½ cup water in a small saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer for 3 to 4 minutes or until thickened slightly. Remove from heat. 2 Thinly slice 2 strawberries. Add to sugar syrup with ½ the thyme. Stir to combine. Set aside to cool completely. 3 Thinly slice remaining strawberries. Place ice cubes in a 1.5 litre capacity jug. Add sugar syrup mixture,…

SLOW-COOKER SPICE-RUBBED TURKEY BREAST WITH CRUNCHY POTATOES SERVES 8 PREP 30 MINUTES (PLUS STANDING) COOK 6 HOURS 35 MINUTES YOU’LL NEED A 5.5-LITRE SLOW COOKER FOR THIS RECIPE. 1 tablespoon sweet paprika 1 tablespoon brown sugar 2 teaspoons ground cumin 1 teaspoon fennel seeds 1 teaspoon garlic powder 1 teaspoon onion salt 1.5kg fresh single turkey breast with skin 1kg small baby white potatoes 2¾ cups chicken stock 50g butter ¼ cup plain flour 1 teaspoon fresh thyme leaves 1 tablespoon chopped fresh flat-leaf parsley leaves Steamed buttered peas, to serve 1 Combine paprika, sugar, cumin, fennel seeds, garlic powder and onion salt in a bowl. Rub mixture all over turkey. Season with pepper. 2 Place potatoes in base of slow cooker. Pour over ¾ cup stock. Top with…

FROZEN CHRISTMAS CHEESECAKE PUDDING SERVES 8 PREP 30 MINUTES (PLUS 20 MINUTES STANDING, AND 30 MINUTES AND OVERNIGHT FREEZING) YOU’LL NEED TO START THIS RECIPE 1 DAY AHEAD. ¹/ ³ cup dried cranberries 2 tablespoons brandy (see notes) 500g cream cheese, softened 1 litre vanilla ice-cream ²/ ³ cup bottled fruit mince 80g packet pistachio kernels, roughly chopped ½ x 250g packet gingernut biscuits 40g butter, melted ½ x 205g bottle milk chocolate shell topping, ½ cup frozen cranberries and fresh mint leaves, to decorate 1 Place dried cranberries and brandy in a bowl. Set aside for 20 minutes to soak. 2 Line an 8-cup-capacity metal pudding basin with plastic wrap. 3 Using an electric mixer, beat cream cheese for 5 minutes or until light and fluffy. Add ice-cream.…

CURRIED CHICKEN AND MANGO PASTA SALAD SERVES 4 PREP 15 MINUTES COOK 10 MINUTES 250g dried large spiral pasta ½ cup whole-egg mayonnaise 1 teaspoon mild curry powder 1 tablespoon apple cider vinegar 2 cups shredded cooked chicken 1 large celery stalk, thinly sliced 1 Lebanese cucumber, halved lengthways, thinly sliced 1 large mango, cut into 2cm cubes ¼ cup chopped fresh flat-leaf parsley leaves 1 Cook pasta following packet directions until tender. Drain. Refresh under cold water. Drain. Transfer to a large bowl. 2 Meanwhile, place mayonnaise, curry powder and vinegar in a bowl. Stir to combine. 3 Add chicken, celery, cucumber and ²/ ³ of the mango to pasta. Add dressing. Season with salt and pepper. Toss to combine. Transfer to serving bowls. Top with parsley and remaining…

Kim says: + TO MAKE THE ULTIMATE BREKKIE BOARD: Complete this board by adding beef chipolata sausages, roasted cherry truss tomatoes, potato gems with melted parmesan, lots of toast and for those feeling a little worse for wear, a bloody Mary! SMOKY BACON CHILLI BAKED BEANS SERVES 8 PREP 15 MINUTES COOK 1 HOUR 1 brown onion, finely chopped 4 middle bacon rashers, trimmed, chopped 1 tablespoon extra virgin olive oil 2 garlic cloves, crushed 1 tablespoon smoked paprika 2 dried bay leaves 2 tablespoons golden syrup 2 tablespoons barbecue sauce 1 tablespoon Worcestershire sauce 680g bottle tomato passata 400g can red kidney beans, drained, rinsed 400g can cannellini beans, drained, rinsed 400g can black beans, drained, rinsed 2 long red chillies, sliced ¼ cup chopped fresh coriander leaves 1…

Kim says: + TO MAKE THE BURGER BOARD: Our must-haves for the perfect burger include lettuce leaves, sliced tomato, cheese slices, pickled cucumbers, tomato sauce, smoky barbecue sauce, chilli sauce, aioli, and the softest brioche buns you can find! TWICE-COOKED POTATO WEDGES SERVES 6 PREP 15 MINUTES COOK 1 HOUR 1.5kg sebago potatoes, cut into wedges 6 sprigs fresh thyme, leaves picked 2 teaspoons chicken salt 2 teaspoons garlic powder 1 teaspoon cracked black pepper ½ teaspoon chilli powder 2 tablespoons extra virgin olive oil 1 Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper. 2 Place potato in a large saucepan of water. Bring to the boil over high heat. Using a slotted spoon, transfer potato to a tray lined with paper towel to drain.…

FUN TO BAKE AND PUT TOGETHER!” “IT WAS SO MUCH Bogus burgers My son spotted the Sham Hamburger Cake (September 2014, p88) and said “Can I have that for my birthday cake?”. When it was his birthday, we made it. He piped the ‘lettuce’, popped the ‘tomato’ on, helped ice the top and put on the ‘sesame seeds’. It was so much fun to bake and put together, not to mention delicious as well. We had lots of praise from friends, too! Michelle Duncan, via Instagram Hidden gems I loved baking the Potato Gem and Ham Hash Cups (September 2017, p58). My four-year-old helped me bake them and they were eaten up so quickly that I made a second batch a few hours later. They will definitely be…

WHAT THE SFI TEAM IS GIVING THIS CHRISTMAS 1 For the… faux pro Slice and dice your way to MasterChef stardom with these Control Knives from kitchen tool specialist, Zyliss. Starting at $38.95, each knife has been cleverly designed to suit all hand sizes and grips while still maintaining precision and comfort. The contoured handle features non-slip grip and the top of the blade has a unique touch point for ultimate control. Available at Myer. 2 For the… chocolate addict The new Cadbury Christmas Stockings, $5.99, are stuffed with everyone’s favourite Cadbury treats including Dairy Milk, Twirl, Cherry Ripe, Boost and Dairy Milk Oreo bar, and are perfect to give to school teachers, footy coaches and maths tutors. The stockings also feature name tags, so you can make sure everyone…

Countdown to Christmas Our easy-to-follow game plan for the Christmas feast means you can sit back and relax (well almost!) 1 ONE MONTH AHEAD After finalising the number of people you’re cooking for, create your menu plan (check out our recipe index on p8 for inspiration) and shopping list. It’s a good idea to select a range of hot and cold dishes to divide the load between the oven, stove-top and fridge. Spread your shopping throughout the month so you can take advantage of any pre-Christmas specials. Now’s also the time to get your steamed pudding and fruit cake started. 2 TWO WEEKS AHEAD Beat the last-minute rush by purchasing your meat and seafood now and storing in the freezer (just make sure you have enough space). Sweets, such as…

MANGO AND CHILLI-PICKLED CUCUMBER NOODLE SALAD SERVES 8 PREP 15 MINUTES (PLUS 1 HOUR STANDING) COOK 5 MINUTES YOU’LL NEED A JULIENNE PEELER FOR THIS RECIPE. 2 Lebanese cucumbers 1 large eschalot, thinly sliced 2 long red chillies, thinly sliced ¼ cup rice wine vinegar 150g dried rice vermicelli noodles 1 cup fresh coriander leaves, plus extra sprigs to serve ½ cup fresh mint leaves 2 mangoes, thinly sliced 2 tablespoons lime juice, plus lime wedges to serve 1½ tablespoons soy sauce 1 tablespoon brown sugar 1 teaspoon sesame oil ¼ cup roughly chopped roasted cashews 1 Using a julienne peeler, thinly slice cucumbers. Place in a glass bowl. Add eschalot, chilli and vinegar. Set aside for 1 hour to allow flavours to develop. 2 Cook noodles following packet directions.…

LEMONGRASS, GINGER AND LIME GLAZED HAM SERVES 20 PREP 20 MINUTES (PLUS COOLING) COOK 1 HOUR 50 MINUTES 1 lemongrass stalk 6cm piece fresh ginger, sliced 2 kaffir lime leaves, torn, plus extra leaves to garnish 1 cup caster sugar 8kg cooked leg ham 2 limes, thinly sliced 2 long red chillies, finely chopped 1 Preheat oven to 180°C/160°C fan-forced. 2 Cut lemongrass in half crossways, then in half lengthways. Place lemongrass, ginger, lime leaves, sugar and 2 cups water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to medium-high. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until mixture thickens slightly and is syrupy. Set aside for 15 minutes to cool. Strain. Discard…

FROSTED GINGERBREAD SLAB SERVES 35 PREP 20 MINUTES (PLUS 30 MINUTES STANDING AND COOLING) COOK 30 MINUTES 125g butter, chopped 1 cup dark brown sugar ½ cup treacle 1 teaspoon bicarbonate of soda 1 egg, lightly beaten 2 cups plain flour 1 tablespoon ground ginger 1 teaspoon ground allspice Christmas sprinkles, to decorate Lemon Frosting 4 cups icing sugar mixture 100g butter, softened 2 tablespoons milk 2 tablespoons lemon juice 1 Place butter, sugar and treacle in a saucepan over medium low heat. Cook, stirring occasionally, for 5 minutes or until mixture is melted and smooth. Bring to the boil. Remove from heat. Stir in bicarbonate of soda. Stand for 10 minutes to cool. 2 Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and…

CHARRED CAJUN CHICKEN WITH RAW BROCCOLI SALAD SERVES 4 PREP 15 MINUTES COOK 20 MINUTES 4 large skinless chicken thigh cutlets 1½ tablespoons gluten-free Cajun seasoning ¼ cup extra virgin olive oil 300g broccoli, cut into small florets, stem peeled 1 carrot, coarsely grated ½ small red onion, thinly sliced ¼ cup lemon juice 1 tablespoon drained baby capers 1 lemon, cut into wedges, to serve 1 Score each chicken thigh 3 times. Place chicken on a plate. Sprinkle with seasoning and drizzle with 1 tablespoon oil. Rub to coat. 2 Heat a chargrill pan or barbecue grill on medium heat. Cook chicken, turning, for 15 to 20 minutes or until cooked through. 3 Meanwhile, chop broccoli florets into small pieces. Grate broccoli stem. Place in a large bowl with…

PANTRY 2½ minute microwave brown rice (450g packet) Almond kernels (½ cup chopped) Anchovy fillets (2) Baby capers (1 tablespoon) Black chia seeds (2 teaspoons) Brown sugar (¼ cup) Coconut flakes (¹/ ³ cup) Cornflour (1½ tablespoons) Dried breadcrumbs (½ cup) Dried large spiral pasta (250g) Extra virgin olive oil (270ml) Gherkins (¼ cup, finely chopped) Maple syrup (½ cup) Mini pretzels (1 cup) Pecans (²/ ³ cup) Pepitas (1 tablespoon) Pineapple juice (¼ cup) Pink salmon (415g can) Plain flour (50g) Roasted unsalted cashews (²/ ³ cup) Sesame seeds (1 teaspoon) Sour cream and chives crackers (1 cup) Taco shells (8) Traditional rolled oats (1½ cups) Uncooked brown medium-grain rice (²/ ³ cup) Uncooked white long-grain rice (²/ ³ cup) Vegetable oil (¹/ ³ cup) DRIED HERBS & SPICES…

Kim says: + TO MAKE THE BRUNCH BOARD: Complete this board by adding toasted waffles, cooked maple-glazed streaky bacon, passionfruit yoghurt and lots of fresh fruit. APPLE AND COCONUT OVERNIGHT OATS SERVES 8 PREP 10 MINUTES (PLUS OVERNIGHT REFRIGERATION) 4 cups traditional rolled oats ²/ ³ cup white chia seeds 1 litre almond milk 1 cup coconut yoghurt, plus extra to serve 2 tablespoons maple syrup 1 Granny Smith apple, grated 1 teaspoon finely grated orange rind 4 sliced bananas, ¹/ ³ cup toasted natural sliced almonds and ¹/ ³ cup coconut flakes, to serve 1 Place oats, chia seeds, milk, yoghurt, maple syrup, apple and orange rind in an airtight container. Stir well. Cover. Refrigerate overnight. 2 Stir oat mixture. Serve topped with extra yoghurt, banana, almonds and coconut…

Kim says: + TO MAKE THE DESSERT BOARD: Top off this indulgent platter by adding Dr Oetker Easy Choc, caramel sauce, lemon curd, whipped cream, marshmallows, fresh fruit, mint leaves, and milk and white chocolate. MOCHA TRUFFLES WITH CANDIED HAZELNUTS MAKES 20 PREP 1 HOUR ( PLUS 1 HOUR 30 MINUTES REFRIGERATION) COOK 20 MINUTES ¹/ ³ cup caster sugar ¼ cup skinless hazelnuts 200g milk chocolate, chopped 2 tablespoons thickened cream 2 teaspoons instant coffee powder 200g dark chocolate, chopped 1 Line 2 baking trays with baking paper. Place sugar and ¹/ ³ cup water in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Boil, without stirring, for 5 to 7 minutes or until mixture turns dark…

The more the merrier We love its jams and cordials, and now Barker’s New Zealand is extending its range of products to include relishes, chutneys and sauces. Made on the original family farm in rural New Zealand, the range is available in local independent grocery stores. Visit barkers.com.au for stockists. Burst of flavour Perfect for cakes, biscuits and desserts, the new Queen Baking Pastes, $2.99, allow you to add concentrated, natural flavouring without the worry of seeds, preparation or seasonal availability. Available in cinnamon, lime, passionfruit and raspberry, visit queen.com.au/ bakingpastes for more information. Presto pesto Open up a jar of Barilla Sundried Tomato Pesto for an easy, no-fuss dinner that doesn’t compromise on flavour. Only the best ripened tomatoes are gently dried under the Italian sun to give this…

OMG! The holidays are almost over, and it’s back to school and, gulp, back to work. Never fear, SFI is here! With fresh and fast dinners to keep you out of the kitchen and lots of lunchbox ideas, February looks like fun, too! Don’t miss: When did the school lunchbox become such a minefield? Long gone is the humble Vegemite and cheese sandwich. These days the pressure’s on to provide an Instagram-worthy bento box that’s also nut-free, gluten-free and plastic-free! PLUS, celebrate the Lunar New Year, get ready to do ‘dunch’ (that’s dinner turned into tomorrow’s lunch), and get your budget back on track.…