Super Food Ideas - December 2014 AU

Australia’s top-selling food magazine for 16 years

f e stive fare

Bumper Christmas special!

di i l to meat-free, we have Christmas all wrapped up! Ham glazes Shortbread WOW-factor desserts Edible gifts Puddings, truffles & trifles

STARTERS, SALADS & SIDES TURKEY MAINS SLOW COOKER PORK BERRY SWEETS

Plus... 10DINNER WINNERS

White Christmas gobble it up! dly

rien allergy-f GF

Coconut-raspberry ice-cream cake p18

baking C classics

Plus Dipping sauces & dressings ● 15 Christmas sides & starters ● Weekday meals

100% natural sweetness from the Stevia Plant with zero calories*

Spoon for spoon granulated with 40% fibre

* Except Granulated with 1.4 Cal per serve

New Liquid for cooking and baking

Convenient granulated sachets with 40% fibre

Highest quality one-by-one dispenser

Discover the great natural sweet taste yourself – go to www.hermesetas.com/steviasweet for a free sample.

contents

december Australia’s top-selling food magazine for 16 years

Bumper Christmas special!

Cover recipe

festive fare

ii l to meat free, we’ve got Christmas all wrapped up! Ham glazes Shortbread WOW factor desserts Edible gifts Puddings, truffles & trifles

STARTERS SALADS & SIDES TURKEY MAINS SLOW COOKER PORK BERRY SWEETS

Plus... 10DINNER WINNERS

White Christmas Coconut raspberry ce cream cake p18

ndly a lergy-frie Fgn

baking Ch classics

gobble it up! eeasy turk ey twis ts

Coconut-raspberry ice-cream cake, p18 Recipe Kim Coverdale Photography Guy Bailey Styling Fiona Sinclair Food preparation Claire Brookman

Plus Dipping sauces & dressings ● 15 Chr stmas sides & starters ● Weekday meals

On the cover

63 82 90 54

Fabulous festive fare! Ham glazes. Buttery shortbread. 10 dinner winners from bestrecipes.com.au. 99 Gluten-free gingerbread. 94 Christmas classics. 68 Easy turkey twists.

6

82

Glazed over – Sticky caramel ham

76

This month

Beer roast beef – cheers to that!

A note from our editor.

8

Christmas Index The Christmas menu sorted.

10 Index What’s cookin’ this month.

checkout

39

No-cook berry cheesecake

13 Checkout Christmas traditions.

weekdays

14 Your food ideas What’s on your plate?

16 Blast from the past The ice-cream cake we continue to scream for!

22 Kim’s kitchen Foodie-friendly gifts.

26 Super spy What we’ve tried and loved, and 5 cookbooks, recipes cooked and rated!

29 Kitchen files The best gift guide for stand mixers, kettles and juicers.

35 A berry cherry Christmas Berry beautiful desserts that will steal the show!

Sweet and sour pork kebabs with fried rice.

50 Summer time Kim’s 30-minute meals for the busy festive season.

54 10 midweek meals Dinner’s sorted thanks to bestrecipes.com.au.

Christmas 64 5 great nibbles Start your Christmas feast with these appealing appetisers.

68 5 great roast turkeys Turkeys with all the trimmings.

74 5 great dipping sauces You’d be forgiven for double dipping with Kim’s sauces.

76 5 great main courses Beef or vegetarian? Claire’s superstar mains cater for all.

82 5 great ham glazes Claire’s glorious glazes will make any ham a centerpiece. DECEMBER 2014 super food ideas

3

contents

99

Starry-eyed Gluten-free gingerbread

For Super Food Ideas recipe success: We use Australian standard measures. In liquid measures, 250ml = 1 cup. Dry ingredients should be measured in level 1 cup, 1⁄2 cup, 1 ⁄3 cup and 1⁄4 cup measures. 1 tablespoon = 20ml (note NZ, US and UK tablespoon = 15ml). 1 teaspoon = 5ml. We use 59g to 60g eggs. We use 1000-watt microwaves, unless otherwise specified. Email questions about our recipes to [email protected]

Nutrition know-how contains no wheat,

115

low saturated fat,

A vegetari an delight for a summ er picnic!

contains foods with slowly

saturated fat contains

LOW FAT

LOW SAT FAT LOWER SODIUM

< 15g

< 6g

< 600mg < 2000kJ

< 8g

< 3g

< 400mg < 1000kJ

< 10g

< 4g

< 400mg < 1500kJ < 200mg

102

LOW KILOJOULE

< 600kJ

112 Sunshiny day

Roll up!

A picnic with friends.

122 The last bite 84 The original This classic potato salad has stood the test of time.

86 5 great cold sides Bright, refreshing salads to cool you down...

88 5 great warm sides ... and warm dishes for a traditional dinner feast.

90 5 great shortbreads Kim’s recipes are buttery and melt-in-your-mouth!

next month

94 5 great traditional sweets Cherished Christmas treats – perfect with a cup of tea.

99 Starry night Gluten-free gingerbread stars that all can enjoy.

101 5 great chocolate truffles Kim’s bite-sized chocolate truffles are a ball to make – and eat!

106 5 great edible gifts Kim and Claire’s edible gifts will inspire you to bake-and-gift.

Christmas tree bickies.

regulars and competitions 14 Write to us and WIN! 31 WIN a kettle, juicer or mixer!

46 Subscription offer 110 WIN $1000 worth of groceries!

118 Puzzles 120 Supershelf

January/February 2015 issue on sale December 29 (Australia)

SO EASY, READY IN 25 MINUTES. MAKES: 10 SOFT TACOS 1kg chicken thigh fillets, fat trimmed Old El Paso™ Taco Spice Mix Juice of 2 oranges ¾ cup water Fresh Tomato Salsa: 1 punnet grape tomatoes, quartered 1 fresh jalapeno chili, seeds removed and finely chopped Small handful coriander, washed and chopped Juice of 1 lime To Serve: Old El Paso™ Mini Tortillas 10pk 2 avocadoes, roughly chopped and mashed ½ cup Old El Paso™ Mild, Medium or Hot Taco Sauce

Discover more delicious recipes like this from Old El Paso™ on Old El Paso and associated words and designs are trademarks of Pet Incorporated. ©2014

1. Coat chicken in Taco Spice Mix. Heat a little oil in a large frying pan with lid (large enough for chicken to cover base in a single layer). Cook chicken for 3-5 minutes each side or until golden brown. Add juice and water, cover and simmer for 20 minutes or until tender. Rest in poaching liquid for 5 minutes before removing and shredding with 2 forks. 2. Fresh Tomato Salsa: Combine tomatoes, jalapenos, coriander and lime juice to create a fresh salsa. til

3 n 3

a e ado

.

this month

From last-minute kitchen chaos to funny foodie fails, all of us here at SFI wish you a delicious, stress-free Christmas

‘T  

was the night before Christmas and all through the house, not a creature was stirring… except me with a wooden spoon in the kitchen making my ham glaze. Every year all my plans about being organised go astray and I end up staying up too late the night before, pre-washing herbs, steaming veggies, and poring over recipes trying to work out what I can make ahead. Too late! And then I realise there are still presents to wrap, extra cutlery that needs washing, tablecloths that would really benefit from a press, and a load of laundry that’s been sitting in the machine since the day before and has developed that funky smell that’s only ever fixed by another cycle. For a time that’s really supposed to be filled with joy, the Christmas period is also a little stressful. One of the ways I try to minimise my stress is by making the same dishes every year. It’s the same glaze for the ham, the inevitable roasted vegetables, the predictable couscous salad and the guests all bring the same thing. My mother makes her poached salmon, Rosina her vegetable lasagne, Sarah

her flourless chocolate cake, and RIchard his Dijonnaise potato salad. We are creatures of happy habit. Every year, though, I do something different for dessert. And every year it’s the cover of the December SFI. And because the recipes are always easy, they never up the stress levels. Last year’s Honeycomb ice-cream cake was a triumph (and although the shortbread stars were a little tricky to assemble, I did them a few days before). The year before’s White chocolate and cake pop cake had a few steps, but all of them were easy, and the wow factor when I cut into it was well worth it. In 2009 I famously made the Choc-cherry tiramisu cake, decorated it with cream and cherries, cut into the top to serve and realised I’d left the plastic wrap over it. Funny. Ish. This year’s cover uses baking paper, so I know that won’t happen. Merry Christmas to all, and to all a stressfree, ice-cream filled good-night!

Rebecca

Rebecca Cox, Editor

While most Christmas dishes stay the same from year to year for sanity’s sake, the dessert is always different – I make the December cover star!

Editor Rebecca Cox, [email protected] Food Editor Kim Coverdale, [email protected] Deputy Food Editor Claire Brookman, [email protected] Art Director Sarah Cooper, [email protected] Senior Designer Brydie Noonan, [email protected] Chief sub-editor Cara Zaetta-Thomas, [email protected] Junior sub-editor Rosalie Gordon, [email protected] Recipe Analysis Susanna Holt Reader & editorial enquiries Michael Askey-Doran, [email protected] Ph: (02) 8045 4891 Fax: (02) 8062 2884 Advertising sales National Sales Director Paul Blackburn, [email protected] New South Wales Group Sales Director Belinda Miller Ph: (02) 8045 4651, [email protected]. Group Sales Director Rachael Delalande Ph: (02) 8045 4657, [email protected] Group Sales Director Sam Tomlinson Ph: (02) 8045 4676, [email protected] Victoria Vic Sales Director Kim Carollo Ph: (03) 9292 3204 Group Sales Directors Sally Paterson Ph: (03) 9292 3217, Astrid White Ph: (03) 9292 3222, Lisa Mikkelsen Ph: (03) 9292 3206 Queensland Qld, SA & WA Sales Director Rose Wegner Ph: (07) 3666 6903, [email protected] Advertising Advertising Advertising Advertising

Creative Creative Director Richard McAuliffe Creative Manager Zoe Tack Copy Editor Brooke Lewis

Brand Strategy Director of Brand Strategy Dennis Michael Brand Strategy Manager Nicole Harris, Ph: (02) 8045 4734, [email protected] Brand Strategy Executive Angela Apostolakis Ph: (02) 8045 4744, [email protected] ASIA Advertising Kim Kenchington, MediaWorks Asia, Ph: (852) 2886 1106 Production Director Mark Moes Production Manager Neridah Burke Advertising Production Katie Nagy, [email protected] Marketing Director Diana Kay Brand Manager Renee Gangemi National Circulation Manager Danielle Stevenson Group Circulation Manager – Food Sheri Mohamed Chief Executive Officer Nicole Sheffield Group Publisher – Food Fiona Nilsson Commercial Director Sev Celik

Environment ISO 14001

Subscriptions Phone Customer Service: 1300 656 933 International: (+61 2) 9282 8023 Mail GPO Box 4093, Sydney NSW 2001 Email [email protected] Super Food Ideas is published by NewsLifeMedia Pty Ltd (ACN 088 923 906), 2 Holt Street, Surry Hills NSW 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Limited (ACN 007 871 178). Copyright 2014, NewsLifeMedia Pty Ltd. All rights reserved. Pre-press by News PreMedia. Printed by Hannanprint, 8 Priddle Street, Warwick Farm NSW 2170 under ISO14001 Environmental Certification. Paper fibre is sourced from certified forests and controlled sources. Distributed by Gordon & Gotch, Unit 2, Bldg 2B, MFive Industry Park, 1 Moorebank Ave, Moorebank NSW 2170. Tel: (02) 8706 1704. Nutrition and health advice contained in Super Food Ideas is of a general nature only and does not constitute medical or dietetic advice. Readers should seek advice from a health professional to ensure changes to their diet and lifestyle are suitable for their individual circumstances.

6 super food ideas

DECEMBER 2014

Prevent and shield against pain for lasting relief

Actively shields sensitive nerves while other sensitive* toothpastes merely numb the pain.

*VS Potassium based sensitive toothpastes

86 Beetroot, freekeh and pistachio salad

86 Chargrilled bread and tomato salad with olives

89 Crunchy potato and baby carrots with rosemary salt

65 Goat’s cheese, beetroot and walnut tartlets

67

Mixed leaves with radish, avocado and salad seeds

Classic potato salad

87 Green bean salad with orange and mint

89 Lemon-roasted cauliflower and broccoli

Prawn cocktail skewers with spicy capsicum mayonnaise

Prosciutto and basil-wrapped peaches

COVER RECIPE

74

Chimichurri dipping sauce

65

65

18

Coconutraspberry icecream cake

Creamy potato and kale gratin

74 Dill, fried caper and eschalot dipping sauce

74 Honey, soy and sesame dipping sauce

74 Lemony garlic mayonnaise

HAM GLAZES

Mini duck rice paper rolls with coriander peanut salsa

87

88

84

DIPPING SAUCES

SIDES, STARTERS & SALADS

Christmas index

Rice, cranberry and sweet potato salad

Roasted apple and Brussels sprouts with crispy bacon

76

Beer roast beef with garlic butter

8 super food ideas

88 Roasted pumpkin and parsnip with sweet garlic and crispy sage

66 Smoked trout dip with Melba toasts

74 Lime, lemongrass and mint dipping sauce

VEGETARIAN

89

BEEF, PORK & LAMB

87

77 Roast pork with grape and pistachio stuffing

DECEMBER 2014

78 Slow cooker pork shoulder with apple and sage sauce

82 Sticky caramel ham

83 Apricot and star anise ham glaze HAM GLAZES (not pictured) đŏBalsamic and raspberry ham glaze, p83 đŏMango and chilli ham glaze, p83

80 Sweet potato and onion Wellington

đŏPeach, whisky and macadamia ham glaze, p83

Barbecued turkey breast with cherrycranberry sauce

Mustard and maple turkey buffe with gravy

41

38

69 Roast lemon and mixed herb turkey

71 Roast turkey with apricot and hazelnut stuffing

70 Rolled turkey breast with quinoa and mixed berry stuffing

FISH & SEAFOOD

POULTRY

72

79 Whole snapper with herb pesto and crispy potatoes

SWEETS

68

Blackberry and white chocolate layer cake

Black forest chocolate tart

91 Chocolate Christmas shortbread buttons

Gingerbread people

Coconut rum balls

99 Gluten-free gingerbread stars

122 Marshmallow Christmas trees

92 Shimmering angels

Bûche de Noël

110

108

98

Buttery shortbread fruit mince tart

103 Cookies and cream truffles

Mini Christmas surprise puddings

93 Shortbread Christmas trees

109 Easy fruitcakes

104 Hazelnut cream truffles

106

96

90 Lemon snowflakes

42 Mixed berry meringue wreath with pink almond praline

Steamed cherry pudding

Choc-caramel bubble truffles

Peanut crunch truffles

36 Choc-caramel sparkling strawberry trifle

107 Easy macadamia shortbread

97 Little light fruit loaves with lemon ginger drizzle

102

94

101

91 Raspberry jamfilled stars

39 Frozen layered raspberry and blueberry vanilla cheesecake

16 Low-fat berry and meringue ice-cream cake

95 Rich dark chocolate and stout fruit cake

102 Vanilla-malt truffles

DECEMBER 2014 super food ideas

9

114

113 Kale slaw with white barbecue sauce

114 Smoky cheese and bacon dip

FISH & SEAFOOD

Caramelised onion, walnut and rosemary focaccia

VEGETARIAN

SIDES, STARTERS & SALADS

Index 53

60 Mushroom stroganoff

115

59

Pumpkin, pea and chilli tart

Sweet potato, pumpkin and ricotta cannelloni

52

60

55 Lemon and lime fish fillets

POULTRY

Cauliflower tahini fritters with warm quinoa tabouleh

BEEF, PORK & LAMB

Crunchy cashew chicken

56 Kentucky baked chicken

51

58 Lasagne by Al

Stir-fry chicken satay

116

61 Potato and bacon frittata

Roast beef with horseradish labne and spicy tomato relish

Roasted fennel salmon with apple and cabbage salad

56 No-yeast quick easy pizza base

SWEETS

Lamb flatbread pizzas with beetroot hummus

Sticky ginger chicken with pickled cucumber salsa

50

SOMETHING EXTRA

113

49 Sweet and sour pork kebabs with fried rice

10 super food ideas

54 Tandoori lamb cutlets

DECEMBER 2014

57 Tortilla beef stack

113

117 Caramel custard-filled apple pie

Pink lemonade

ernesthillier.com.au

checkout

Gorgeous cherry berry desserts, Kim’s 30-minute meals and a Christmas gift guide

Christmas just wouldn’t be Christmas without Aunty Pat’s trifle. She makes it three days ahead, so the madeira is well and truly soaked with sherry (good thing), and the jelly has formed a hard crust around the edges (not so good). But everyone expects it, loves her and loves that she makes it, so they love it and shower her with compliments. Then there’s Nanna’s carrot jelly salad (grated carrot, lemon jelly, vinegar and a can of crushed pineapple). All the members of the immediate family love this one but anyone who’s married in remains to be convinced of its worthiness – divorces have ensued. Most families have them – they’re the dishes that make your family’s Christmas special, they’re part of your tradition. But there comes a time for new traditions to be made. Instead of a cold ham, why not try a whole glazed one (p82), it makes a spectacular centrepiece, as does a turkey cooked to succulent perfection (p68). Maybe this is the year you knock Aunty Pat’s trifle off its perch and make our amazing Choc-caramel sparkling strawberry trifle (p36). Or maybe just serve both. After all, Christmas wouldn’t be Christmas without it.

PHOTOGRAPHY GUY BAILEY

STYLING DAVID MORGAN

FOOD PREPARATION CLAIRE BROOKMAN

The groaning Christmas table is covered in the same dishes that get trotted out every year – it’s a tradition, already! Is this the year to make something different, something that stands out from the crowd?

DECEMBER 2014 super food ideas

13

Email us at: superfoodideas @news.com.au

Follow us on Instagram: @superfoodideas

your

Gluten-free winner! I loved these Greek-style stuffed capsicums (October, p64). I work mostly afternoon shifts and this was a quick and easy dinner to whip up. Plus, I’m a coeliac, so to find a recipe that is both gluten free and simple is a real winner!

Amy Marchegiano, via Instagram

Bumper years food magazine for 16 Christmas Australia’s top-selling special!

Ham glazes Shortbread WOW factor desserts Edible gifts Puddings, truffles & trifles

Plus... WINNERS 10DINNER

gobble it up! easy turke y twists

riendly

a lergy-f

Plus Dipping sauces & dressings

baking Ch classics

●

15 Christmas sides &

starters ●

You heard it her e first – Kylie declares thi s ‘th e world’s greate st palova!’

ONLY

Write to us at: Super Food Ideas, NewsLifeMedia, Level 1 Locked Bag 5030, Alexandria, NSW 2015

Eggs baked in patatas bravas (p33) recipe in

Kylie Edwards, via email

STARTERS, SALADS & SIDES TURKEY MAINS SLOW COOKER PORK BERRY SWEETS

Follow us at: pinterest.com/ superfoodideas

MUCHAS GRACIAS Thanks for the

I was so excited when I saw the Strawberry and lime tray pavlova (October, p91). I made it for dessert for my husband’s birthday and again on Father’s day, with the help of my 12-year-old son. It was so easy, looked fantastic and everyone loved it. It’s definitely the world’s greatest pavlova and one I will be making again!

l i to meat-free, we’ve got Christmas all wrapped up!

Follow us on twitter: @superfoodideas

Like something? Hate something? Cooked something? Took a picture of it? We love all your feedback!

A big call

festive fare

‘Like’ us at: facebook.com/ superfoodideas

and daytime address to SFI/Readers’ Letters, Locked Bag 5030, Alexandria NSW 2015, or email us at [email protected]. Letters may be edited. This month’s published readers receive a BeefEater prize pack, including a three-piece tool set and hands-free digital thermometer. Entries open 3/11/14 and close 28/12/14. Australian residents only. Winners selected 7/01/15 at NewsLifeMedia. Total prize pool valued at $449.50. For full terms and conditions, visit superfoodideas. com.au. For the NewsLifeMedia Privacy Policy, see p118.

DID YOU MISS ANY OF THESE RECIPES? You can easily download past issues from May 2011 onwards, for $2.49 on iTunes. Visit appstore.com/superfoodideas.

Experience the richness of our new Lipton Yellow Label finest blends today.

a i g l a t Nos h OM RECIPES FR

LT VAU E TH

Ice-cream with chunks of crunchy meringue and berries – no wonder this recipe is still so loved! 2 Place ice-cream in a large

Serves 12 Prep 10 minutes (plus 10 minutes standing and 6 hours freezing) 2 litres low-fat vanilla ice-cream 500g fresh or frozen raspberries 100g packet (10) pavlova nests, crushed White chocolate curls (optional) and extra fresh or frozen raspberries, to serve Icing sugar mixture, for dusting

bowl. Stand for 10 minutes or until ice-cream just starts to soften. Add raspberries and crushed pavlova nests. Stir well to combine. 3 Spoon mixture into prepared pan. Level top. Cover surface with plastic wrap. Freeze for 6 hours or overnight, until firm. 4 Remove cake from pan and place on a plate. Top with extra raspberries and chocolate curls (if using). Dust with icing sugar. Serve immediately.

1 Grease a 23cm round (base)

NUTRITION: (per serve) 887kJ; 3.2g fat;

springform pan. Line base and side with baking paper.

2.1g sat fat; 4.1g protein; 40.5g carbs;

1600s-now

Despite a change of ingredients, the tradition of mince pies at Christmas has been alive for centuries!

L

ove them or hate them, nothing else quite heralds the start of the festive season than the first batch of mince pies.

17th century By the 17th century, eating mince pies was well and truly a Christmas tradition among Britons. However, unlike the sweet filling we enjoy today, the savoury pie was filled with a mixture of cooked mutton, beef suet, mixed dried fruit, spices and a small amount of sugar. Hence, the mincemeat pie was given the name mince pie.

Present day Lucky for us, mince pies no longer contain cooked mutton, and today we get to enjoy sweet, rich, sticky

16 super food ideas

DECEMBER 2014

fruit mince encased in crisp buttery pastry. Making fruit mince at home is easy, and it’s best made up to two months in advance, to allow the flavours to develop. There is also an ever-increasing selection of mince pies available from supermarkets – from traditional and gluten-free to various sweet flavours, such as rhubarb and champagne, and chocolate-cherry pies.

The mysterious mince pie Like other Christmas beliefs, the mince pie has had its fair share of superstitions. For example, it was once considered bad luck to stir the mince mixture in a anticlockwise direction. Or that eating a mince pie every day of the 12 days of Christmas brings good luck. We’ve been unknowingly performing that superstition for years!

FOOD PREPARATION AMIRA GEORGY

Fruit mince pies

1.1g fibre; 7mg chol; 63mg sodium.

RECIPE DIXIE ELLIOTT PHOTOGRAPHY ANDREW YOUNG STYLING MICHELLE NOERIANTO WORDS CLAIRE BROOKMAN PHOTOGRAPHY OF FRUIT MINCE PIES JOHN PAUL URIZAR

Low-fat berry and meringue ice-cream cake

white Christmas

Kim’s impressive ice-cream cake takes the flavours of summer and turns them into a spectacular dessert with fluffy frosting and easy fudge snowflakes Recipes Kim CoverdalePhotography Guy BaileyStyling Fiona SinclairFood preparation Claire Brookman

$1.10

per serve

Coconut-raspberry ice-cream cake

18 super food ideas

DECEMBER 2014

Coconut-raspberry ice-cream cake Serves 20 Prep 1 hour (plus cooling, 50 minutes standing and overnight freezing) Cook 1 hour 25 minutes 125g Western Star Original butter, chopped ¼ cup milk 100g dark chocolate, chopped 1 cup caster sugar ¾ cup self-raising flour ½ cup plain flour 2 tablespoons cocoa powder 1 egg, lightly beaten 4 litres vanilla ice-cream 2 x 50g sachets coconut milk powder (see notes) 150g frozen raspberries, thawed Cheat’s fudge snowflakes (see recipe, right), silver cachous, white chocolate curls and chopped candy canes, to serve Fluffy frosting 4 egg whites 2 cups caster sugar 1 Preheat oven to 160°C/140°C fan-forced.

Grease an 8cm-deep, 20.5cm (base) loose-based round cake pan (see notes). Line base and side with baking paper. 2 Place butter, ½ cup water, milk, chocolate and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 to 6 minutes or until smooth and combined. Set aside for 20 minutes to cool. 3 Sift flours and cocoa over chocolate mixture. Whisk to combine. Add egg. Whisk until smooth and combined. Spoon mixture into prepared pan. Bake for 50 to 55 minutes or until a skewer inserted into centre of cake comes out clean. Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack to cool. 4 Wash and dry pan. Grease and line

base and sides with 2 layers of baking paper, extending paper 2cm above edge of pan. Trim top of cake to form a 2cm-thick base. Place in prepared pan. 5 Spoon 1½ litres of ice-cream into a bowl. Set aside for 10 minutes to soften (ice-cream shouldn’t be melted). Add 1 sachet coconut milk powder. Stir until well combined. Spoon over cake in prepared pan. Level with a spatula. Freeze for 2 hours or until firm.

$0.88 a bowl. Set aside for 10 minutes to soften (ice-cream shouldn’t be melted). Place raspberries in a separate bowl. Crush with a fork until smooth. Add to ice-cream. Stir until well combined. Spoon mixture over ice-cream in pan. Level with a spatula. Freeze for 2 hours or until firm. 7 Spoon remaining ice-cream into a bowl. Set aside for 10 minutes to soften (ice-cream shouldn’t be melted). Add remaining milk powder. Stir until well combined. Spoon mixture over ice-cream in pan. Level with a spatula. Cover surface with plastic wrap. Freeze overnight. 8 Remove ice-cream cake from pan. Transfer to a serving plate or cake stand. Return to freezer. 9 Make Fluffy frosting Place egg whites, sugar and ¼ cup cold water in a large heatproof bowl. Whisk to combine. Place bowl over a saucepan of simmering water. Using an electric hand mixer, beat constantly for 15 minutes or until stiff peaks form. Remove bowl from heat. Beat for 5 minutes or until cooled. Stand for 10 minutes to cool further. 10 Remove cake from freezer. Working very quickly, spoon frosting on top of cake and spread with a spatula to thickly cover top and sides. Return to freezer for 30 minutes to set (see notes). 11 Just before serving, decorate cake with Cheat’s fudge snowflakes, silver cachous, chocolate curls and candy cane. Serve immediately. NUTRITION: (per serve) 2545kJ; 25.4g fat; 17.9g sat fat; 9g protein; 87.2g carbs; 0.7g fibre; 40mg chol; 168mg sodium.

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each

Cheat’s fudge snowflakes

Cheat’s fudge snowflakes Makes 18 Prep 10 minutes (plus overnight refrigeration) Cook 10 minutes You’ll need a 6cm and an 8cm snowflake cutter for this recipe. 2½ x 180g blocks white chocolate, chopped 395g can sweetened condensed milk 50g Western Star Original butter, chopped Pink gel food colouring 1 Grease 2 x 5cm-deep, 21cm square

(base) cake pans. Line base and sides with baking paper, extending paper 2cm above edge of pans on all sides. 2 Place chocolate, sweetened condensed milk and butter in a heavybased saucepan over medium-low heat. Cook, stirring, for 10 minutes or until melted and smooth (see note). Pour ½ the fudge into 1 prepared pan, spreading to level. Using food colouring, tint remaining portion pink. Pour into remaining prepared pan, spreading to level. Refrigerate overnight or until firm. 3 Using 6cm and 8cm snowflake cutters, cut snowflakes from fudge. Serve. NUTRITION: (each) 758kJ; 9.9g fat; 6.4g sat fat; 3g protein; 20.8g carbs; 0g fibre; 12mg chol; 49mg sodium.

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DECEMBER 2014 super food ideas

19

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best ever bolognese This hearty favourite is a delicious and wholesome meal for the family. Manu shares his secret to his best ever bolognese using Campbell’s Real Stock.

Manu’s bolognese serves 4 | prep 5 mins | cooking 40 mins 1 tbs olive oil 50g pancetta, sliced 1 large brown onion, diced 3 cloves garlic, thinly sliced 500g beef mince 1 medium carrot, peeled, finely diced 1 stick celery, finely diced 500ml (2 cups) Campbell’s Real Stock: Beef 1 x 400g can chopped tomatoes 2 bay leaves Cooked spaghetti, to serve Grated parmesan, to serve

1 Heat oil in a large heavy-based saucepan, add pancetta and cook over medium heat for 2 minutes or until golden. Add the onion and garlic, cook for a further 1-2 minutes until they soften. Add mince and increase heat to high. Cook for approximately 10 minutes until mince starts to brown. 2 Add the carrot and celery and cook for a further 3 minutes. 3 Pour in Campbell’s Real Stock: Beef, add tomatoes and bay leaves. 4 Bring mixture to the boil, and then reduce to a simmer for 20 minutes or until the sauce has thickened. 5 Serve with cooked spaghetti and grated parmesan.

REAL FLAVOUR We all know that using the best, real ingredients will bring out the best flavour in your dish. Campbell’s Real Stock is cooked using Australian-grown beef, chicken and vegetables, which is gently simmered for up to three hours, so it’s perfect to give all your favourite dishes even more real flavour.

Campbell’s Real Stock is made from scratch, gently simmered for 3 hours – just like you’d make it. We cook our Chicken Stock with real Australian grown chicken and vegetables. Because we know that using the best, real ingredients will bring out the best flavour in your dish. So why would you use any other stock?

checkout food ed’s picks

kim’s kitchen Food editor Kim Coverdale shares her fave foodie-friendly finds to gift this Christmas Stand tall

For the knife, A new gadget ky a quir rkbench o w a y or ned b desig hef? c a top

A fi ne slice Shun knives are known for their distinctive Japanese shape and design, and incredible precision. The new Shun Sora range starts at $99.95, but I love the chefs knife, $130.90. It’s lightweight and comfortable to handle, making it perfect for everyday use. Visit kingofknives.com.

The Chef tablet stand, $39.95, by XD Design, is perfect for a digitally savvy chef. The touch pen leaves the screen free from dirty finger marks, too! Visit optoco online.com.

ands free

$30, breaks apart

it cuisipro.com/en.

Work station A chef never has enough bench space for food prep! This Curtis Stone Cutting Workbench, $100, has multiple in-built containers to store chopped ingredients and discard waste. Visit target.com.au.

For t he

Stylish set I adore this gorgeous Davis & Waddell Stockholm measuring cup set, $19.99, and spoon set, $14.99. Visit kitchenwaredirect.com.au.

Show off Why do cakes get all the attention? Show off your cupcakes on a Sweet Pastel cupcake stand, $10 each. Visit savvyshophomewares.com.au.

Oh-so sweet Why write a love letter when you can say it with a cookie? Find these Anna Gare cookie cutters, $14.95 for a set of 3, from purplespoilz. com.au.

PRICES ARE A GUIDE ONLY – CORRECT AT TIME OF PRINTING

A bottle full of love

Put th you e icing Chr r bake on istm r’s with as cak o thes ne of e e gi fts!

Home delivery A truckload of tacos – yes please! It’s made from food-safe plastic, too! Find Fred & Friends Taco Truck, $21.95, at yellowoctopus.com.au.

For th e

Dress-ups I wish these came in adult sizes! The Seedling design-your-own apron kit, $28.43 (plus shipping), includes a cotton apron, fabric paints and glitter glue sticks. Visit goodthingsforkids.com.

Is the re a m chef ini famil in your y? these One of w

Grow it Kids love getting their hands dirty, so they’ll ‘dig’ this Vegie Patch Kit, $24.95. It includes five packets of organic seeds, plant tags, eco-pots and a visual how-to-grow guide.

Under the sea Kids will have a swimmingly good time with these Zoku Fish Pop Moulds, $34.95. There are six different moulds – from a scuba diver to a shark – and are a cool way to beat the heat this summer. Visit house.com.au.

All in one

Made to measure

The Fitbit, $129.95, is a device worn on your wrist that tracks your daily steps, and syncs to your computer or Fitbit app. It also logs your food and water intake – I literally can’t leave the house without it! Visit fitbit.com/au.

Whether you’re trying to be healthy or just want an accurate digital scale (no more balancing bowls on the scales), this Aquila kitchen jug scale, $39.95, does the job. Visit zanui.com.au.

Just a spritz Olive oil adds flavour to food and has many health benefits, but you don’t always want to glug it on. This Décor Refillable Oil Sprayer, $12.99, sprays the perfect amount for all types of cooking. See decor.com.au.

F healot r the h nut s foo These

d hea ie-frien lth g dly insp ifts w il ire t he l

On the run Fresh smoothies are delicious, but cleaning up the mess afterwards is a pain! With the Kambrook Blitz2Go blender, $49.95, you simply put the ingredients in the bottle, blitz, swap lids and go. Easy! Visit kambrook.com.au.

Made by you! The Mad Millie probiotic Greek yoghurt kit, $22, includes everything you need to make your own healthy dairy food. Flavour it to your taste with fruit, honey or spice. Visit madmillie.com. DECEMBER 2014 super food ideas

23

buying and loving this month

. .Tagged it receiving) edible gifts – it’s a delicious way to add a personal touch – so it’s no surprise we were taken by these Woolworths hot cocoa mix gift tags, $2. There

...Posed with it

to use them, too! Find the tags at Woolworths.

crown and itchy Santa hat, there’s a new way to get into the festive spirit this Christmas! These funky photo booth Christmas props from DOIY, $34.95, include 20 Christmas ‘disguises’ and are perfect for the Christmas table or end-of-year work drinks. Visit hardtofind.com.au.

...Cheated it ...Tasted it When mince pies taste this good, you’d be excused for not making your own! Woolworths Gold fruit mince pies, $6.50 for 6, have a melt-in-the-mouth butter pastry, a rich fruit filling and, as they’re baked in Scotland, a dash of single malt Scotch whiskey. Find the pies at Woolworths.

...Gifted it

26 super food ideas

DECEMBER 2014

...Sipped it Leftover ham, 80s Christmas albums,

WORDS ROSALIE GORDON PRICES ARE A GUIDE ONLY – CORRECT AT TIME OF PRINTING

When you’re pressed for time, shopbought goodies, such as Coles Finest Christmas fruit cake, $20, can be a godsend. The deliciously moist cake is filled with plump sultanas, currants and candied orange. And at 1.5kg, there’s plenty left over for a cup of tea on Boxing Day! Available at Coles stores.

boo s

cook the Can’t decide which cookbook to put under the Christmas tree? To help you decide, Rosie put her cooking ‘skills’ to the test!

Full of fun Just like the man himself, Matt Preston’s latest

Cook book: 187 recipes that will make you incredibly popular ($39.99, Pan Macmillan), Matt brings together, in his usual laugh-out-loud fashion, nearly 200 of his favourite dishes. This potato salad was the star of the table when I took it to a friend’s barbecue.

Allergy-friendly

Let’s indulge In Jamie’s Comfort Food ($55, Penguin) Jamie Oliver brings together 100 of the most scrumptious, indulgent and nostalgic recipes to feast your eyes over. I couldn’t go past these decadent brownies. They were rich, with the tartness of the raspberries cutting through, and worth every calorie!

Go green Guilty of pushing your greens to the side? In Greenilicious: 101 Ways to love your greens ($34.99, Arbon Publishing), Amanda Benham and Leigh Drew show how green vegetables can be exciting and full of flavour. A tad sceptical, I whipped up the Broccoli fritters and was surprisingly impressed! They had a nutty texture, robust garlic flavour and were simply greenilicous!

Healthy living Michael Moore was all too familiar with the struggles of healthy eating. So, he put together Blood Sugar ($29.99, New Holland), full of creative and diabetic-friendly recipes. The pudding was so easy to make and only required supermarket ingredients!

As Jamie Oliver’s nutrition blogger, Jody Vassallo knows her stuff and shares all her good-for-you recipes in Beautiful Food ($39.99, Harlequin). The Pumpkin, smokey onion and feta tart appealed to me for a light dinner. The pastry was easy to make – my first from scratch – and I loved the flavour of the caramelised onion.

DECEMBER 2014 super food ideas

27

Infused Summer Tacos A DELICIOUS WAY TO BRIGHTEN UP YOUR SUMMER AFTERNOONS WITH COBRAM ESTATE GARLIC INFUSED EXTRA VIRGIN OLIVE OIL

LENTIL & ROASTED RED ONION TACOS (SERVES 4-6) INGREDIENTS 1 tin brown lentils, drained & rinsed 2-3 red onions peeled & cut into wedges 3 garlic cloves peeled & sliced 3 tablespoons Cobram Estate Garlic Extra Virgin olive oil 1 punnet of heirloom cherry tomatoes, halved Handful of rocket Fresh herbs ie: coriander, basil, mint 8-12 Soft shell tacos YOGHURT DRESSING: 2 tablespoons Cobram Estate Garlic Extra Virgin olive oil 200ml Greek yoghurt 1 ½ tablespoons of lemon juice CORIANDER DRESSING 1 bunch of coriander 8 tablespoons Cobram Estate Garlic Extra Virgin olive oil

METHOD: 1. Preheat oven to 180° Celsius. 2. Place red onion wedges in an oven tray. Drizzle with 3 tablespoons of the Cobram Estate Garlic Extra Virgin . 3. Whisk all yoghurt dressing ingredients in a bowl until combined. Set aside. 4. Combine all coriander dressing ingredients in a food processor. Pulse till a vibrant green smooth oil. 5. xxt a . St S ir in the strained and rinsed lentils. Stir to combine. 6. Add the roasted red onions. 7. l warm and golden. 8. h l he cherry tomatoes and drizzle with coriander dressing. Garnish with herbs.

For more recipe ideas visit cobramestate cobramestate.com.au com au

checkout kitchens

Is a new juicer or kettle on your wish list? We’ve done the research, so all you need to do is pick your favourite!

mixers Little giant Despite its compact design, the Sunbeam MixMaster Compact Pro mixer, $98, still boasts a 3.1L stainless-steel bowl and 10 speed settings. Visit harveynorman.com.au.

Scrape it

If you’re after a lifetime of baked cakes, the KitchenAid KSM156 Platinum stand mixer, $849, is worth the price tag. It comes with five attachments, including a stainless-steel wire whisk and dough hook, so you can also make anything from pasta to mashed potato! Visit kitchenaid.com.au.

Food

team’s pick! Easy start The Kambrook PowerMix Planetary bench mixer, $199.95, is great for first-time users. It has six variable speeds, and a pulse function if you need to speed things up a little. And with its planetary action that draws ingredients away from the sides of the bowl, you’ll have an even mixture every time. Visit kambrook.com.au.

With its new scraper beater, the Breville Scraper Mixer Twin, $599.95, wipes the inside of the bowl with every turn, which aerates the batter, and saves you an arm workout! There’s also an extra bowl for smaller jobs. Plus, from November 1 until stocks last, Breville is giving away a gingerbread house kit, worth $200, with every mixer sold. It is the season for giving, after all! Visit breville.com.au.

Powerplay With 1000 watts of maximum power and a huge 4.6L hard-wearing stainless-steel bowl, the Kenwood KMC510 Premier Chef mixer, $449, is perfect for everyday use. Visit harveynorman. com.au.

DECEMBER 2014 super food ideas

29

Kettles

Full flavoured Did you know green tea should

Food

It’s a staple in every kitchen and often the most used, so why shouldn’t you have the best kettle for the job?

team’s pick!

Chic cuppa It has a 360-degree swivel base and large 1.5L capacity, but what we love most about the DeLonghi Scultura kettle, $168, is its sleek and sophisticated design! Visit delonghi.com.au.

On show A watched pot never boils! Well, this one does! This Kambrook 1.5L BPA-free glass kettle, $69.95, has a rapid-boil function, and we love watching it in action! See kambrook.com.au.

Big drinkers With a massive 1.7L jug and an option to keep water warm 20 minutes after heating, the Breville Smart kettle, $169.95, is perfect for frequent sippers. There are five preset temperatures, too! Visit breville.com.au.

Food

Colour me happy With eight fun colours to chose from, the Kenwood kMix kettle, $119, looks fab in any kitchen. The soft grip handle also makes for easy pouring. Visit kenwoodworld.com/en-au.

team’s pick!

More, please? The Sunbeam Double Sieve juicer, $159, makes your fruits and vegetables work double time, by juicing them first, then the pulp. More juice for less – yes please! See sunbeam.com.au.

One for all

Space saver

Multifunctional With a double feeding chute, the Russell Hobbs Juiceman Pro, $149.95, lets you juice twice as much in half the time. Plus, the addition of grinding plates means you can also make almond or soy milk! See russellhobbs.com.au.

30 super food ideas

DECEMBER 2014

Juicers

If your kitchen is small, the Breville Juice Fountain Compact, $149.95, is right for you. To save precious bench space, the pulp container is fitted around the filter, rather than to the side. Impressively, the juicer can still make more than one litre of juice. Visit breville.com.au.

Whether full of greens, packed with fruits or a mixture of both, juices are delicious all year round!

PRICES ARE A GUIDE ONLY – CORRECT AT TIME OF PRINTING

We love the Panasonic

checkout kitchens

and win!

If Santa misses the memo about the gift you were after, don’t worry, win one for yourself!

Panasonic juicer It’s time to stock up on green apples and juicers, valued at $249 each, to give away. To , tell us, in 25 words or what’s your favourite juice ination and why. Email your

8/12/14. Australian residents nly. Winners selected on 7/01/15 t NewsLifeMedia. Total prize pool alued at $747. For full terms and onditions, visit superfoodideas. om.au. For the NewsLifeMedia rivacy Policy, see p118.

Kambrook kettle Does the Kambrook 1.5L BPA-free glass for you, we’re giving away two! To enter, tell us, in 25 words or less, who you love sharing a cuppa with and why. Email your answer and contact details to [email protected], with ‘Kambrook kettle’ in the subject line. Entries open 3/11/14 and close 28/12/14. Australian residents only. Winners selected 7/01/15 at NewsLifeMedia. Total prize pool valued at $139.90. For full terms and conditions, visit superfoodideas. com.au. For the NewsLifeMedia Privacy Policy, see p118.

Breville mixer The crème de la crème of stand mixers, we words or n the kitchen. contact details s@news. in the subject line.

conditions, visit

basics

Whether it’s a thank you for the teacher, a Secret Santa surprise or a gift for your bestie, Hillier’s chocolate has the perfect present

From beautiful jars filled

spirit. A lovely gift on its own, the Chocolate Selection chocolates, $12, can be repackaged in a vintage cup and saucer as a sweet gesture for those special people in our lives. Hillier’s makes buying presents this Christmas easy. The assorted

chocolates are ideal to show your family how much you care, and are perfect to share after Christmas lunch with coffee or tea. Proudly Australian made, a gift from Hillier’s marks any special occasion. Visit ernesthillier.com.au.

CREATED FOR HILLIER’S BY SUPER FOOD IDEAS

IN THE NEIGHBOURHOOD Thoughtful neighbours deserve thoughtful gifts. Choose from Hillier’s chocolate-covered nut jar range. Toffee Apple Almond, Honey Roasted Macadamias and French Vanilla Almond, $10. A posy adds a personal touch.

TEACHER’S PET In its delightful Christmas star or tree-shaped box, this Hillier’s Milk & Dark Chocolate Assortment, $10, is a great thank you gift for a teacher, particularly if paired with a lovely notebook and a handwritten card.

BRING A PLA A perfect mini dessert or treat with coffee, take a bag of Hillie Mini Christma Puddings, $5,

AS A THANK YOU For your host or hostess after an extended stay, or to show your appreciation for a dinner invitation, the famous Red Centenary box, $12, is the perfect gift.

CSR0 SR0 0

100s & 1000s of memories

IS / SF SFI

#BakingNation

this month desserts

show-stoppers

Have yourself a berry cherry Christmas with one of our divine desserts Recipes Kim Coverdale & Sarah HobbsPhotography Guy BaileyStyling David MorganFood preparation Claire Brookman

Mixed berry meringue wreath with pink almond praline, recipe p42

DECEMBER 2014 super food ideas

35

1

Choc-caramel sparkling strawberry trifle

Serves 12 Prep 30 minutes (plus 30 minutes standing and 5 hours refrigeration) Cook 25 minutes 3 x 250g punnets strawberries, hulled, sliced 1 tablespoon icing sugar mixture 1 cup sparkling wine 2 x 85g packets strawberry jelly 380g double unfilled chocolate sponge cake 500g tub thick vanilla-bean custard 300ml thickened cream, whipped Caramel sauce 1¹⁄ ³ cups caster sugar 300ml thickened cream ½ cup brown sugar

1 Make Caramel sauce Place caster sugar

and ½ cup cold water in a saucepan over medium-high heat. Cook, stirring occasionally, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 10 minutes or until sugar turns light

36 super food ideas

DECEMBER 2014

golden in colour (see note). Remove from heat. Carefully stir in cream (mixture will spatter at this stage so be careful). Stir in brown sugar. Return to heat. Cook, stirring, for 5 to 8 minutes or until mixture thickens. Set aside to cool for 10 minutes. Transfer to a bowl. Cover. Refrigerate until cold. 2 Combine strawberries, icing sugar and sparkling wine in a large bowl. Set aside for 30 minutes. 3 Make jelly in a large jug or bowl, following packet directions. Refrigerate for 2 hours or until jelly is just beginning to set (mixture should have a thick, syrupy consistency). 4 Meanwhile, cut cake into cubes. Place ½ the cake cubes in the base of a 12-cupcapacity serving dish. Drizzle with ¼ cup of the strawberry liquid. Top with ½ the custard, spreading to level. Dollop with caramel. Arrange remaining cake cubes over caramel. Drizzle with another ¼ cup of the strawberry liquid. Top with remaining custard. Cover and refrigerate until jelly is ready (see step 3).

5 Strain ¾ of the strawberries from syrup

mixture. Place on a plate lined with paper towel. Pat dry. Stir strawberries through jelly. Spoon jelly over custard. Cover. Refrigerate trifle and remaining strawberry mixture for 3 hours, or overnight, until firm. 6 Dollop whipped cream on top of trifle. Strain remaining strawberries, reserving ¹⁄ ³ cup liquid. Arrange strawberries over cream. Drizzle with reserved strawberry syrup. Serve immediately. NUTRITION: (per serve) 2203kJ; 22.8g fat; 14.1g sat fat; 6.9g protein; 71.1g carbs; 1.5g fibre; 58mg chol; 328mg sodium.

dipped in water to brush any sugar crystals that form around edge of pan.

make ahead 3 days before serving.

this month desserts

$2.24

ARTIFICIAL FLOWERS, FLORABELLA, FLORABELLE.COM.AU (WHOLESALE ONLY)

per serve

Choc-caramel sparkling strawberry trifle

DECEMBER 2014 super food ideas

37

2

Black forest chocolate tart

Serves 16 Prep 30 minutes (plus 4 hours refrigeration) Cook 3 minutes 2½ x 180g blocks dark chocolate, chopped 2 tablespoons Dutch-processed cocoa 600ml thickened cream 2 x 250g packets Arnott’s Choc Ripple biscuits 175g butter, melted 415g can stoneless black cherries in syrup, drained 284g jar black cherry jam 1.8 litres wildberry frozen yoghurt Grated dark chocolate and maraschino or fresh cherries, to decorate

$2.20

per serve

Black forest chocolate tart

38 super food ideas

DECEMBER 2014

1 Place dark chocolate, cocoa and

4 Spoon jam over biscuit base. Using an

cream in a microwave-safe bowl. Microwave on HIGH (100%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth and combined. Refrigerate for 2 hours or until cold, but not set. 2 Place biscuits in the bowl of a food processor. Process until finely chopped. Add butter. Process until well combined. Press mixture over the base and sides of a 6cm-deep, 22.5cm round (base) loose-based fluted flan tin. Refrigerate for 15 minutes. 3 Meanwhile, place cherries on paper towel. Pat dry to remove any excess liquid. Quarter cherries.

electric mixer, beat chocolate mixture until pale in colour and soft peaks form. Fold through cherries. Spoon over cherry jam. Refrigerate for 2 hours or until just set. 5 Top tart with scoops of frozen yoghurt,

grated chocolate and fresh or maraschino cherries. Serve immediately. NUTRITION: (per serve) 3809kJ; 57.7g fat; 35.7g sat fat; 9.7g protein; 87.2g carbs; 1.3g fibre; 84mg chol; 329mg sodium.

make ahead before serving. Store in the fridge.

this month desserts

$1.93

per serve

Frozen layered raspberry and blueberry vanilla cheesecake

3

Frozen layered raspberry and blueberry vanilla cheesecake Serves 12 Prep 20 minutes (plus 4 hours 15 minutes freezing) 300g packet frozen blueberries, thawed 300g packet frozen raspberries, thawed 250g packet plain sweet biscuits 125g butter, melted 2 x 250g packets cream cheese, softened 2 teaspoons vanilla extract ¾ cup caster sugar ¹⁄ ³ cup thickened cream Whipped cream, fresh raspberries, fresh blueberries, white chocolate curls and icing sugar mixture, to serve

1 Grease a 6cm-deep, 20cm round (base)

springform pan. Line side with baking paper. 2 Place blueberries in a food processor. Process until smooth. Transfer to a bowl (don’t strain). Place raspberries in a bowl. Mash with a fork until smooth. Strain through a fine sieve over a bowl. Discard seeds. Keep berry mixtures separate. 3 Wash and dry food processor. Process biscuits until finely crushed. Add butter. Process until combined. Press ½ the biscuit mixture over base of prepared pan. 4 Using an electric mixer, beat cream cheese, vanilla and sugar together until mixture is light and fluffy. Add cream. Beat until mixture is thick. Spoon ½ the mixture into a separate bowl. Fold blueberry mixture through 1 cheesecake portion.

Spoon over biscuit base, spreading to level. Spoon remaining biscuit mixture on top to create another layer. Freeze for 15 minutes or until top is just firm. 5 Fold raspberry mixture into remaining

cheesecake mixture. Spoon over biscuit layer, spreading to level. Cover surface of cheesecake with plastic wrap. Freeze for 4 hours or until firm. 6 Remove cheesecake from pan. Transfer to a serving plate. Stand for 15 minutes. Dollop with whipped cream. Top with raspberries, blueberries and white chocolate curls. Dust with icing sugar. Serve immediately. NUTRITION: (per serve) 2339kJ; 38.6g fat; 25.2g sat fat; 6.3g protein; 46g carbs; 2.8g fibre; 89mg chol; 314mg sodium. DECEMBER 2014 super food ideas

39

$1.69

per serve

Blackberry and white chocolate layer cake

40 super food ideas

DECEMBER 2014

this month desserts

4

Blackberry and white chocolate layer cake

Serves 16 Prep 30 minutes (plus cooling) Cook 1 hour 25 minutes 300g fresh or frozen blackberries 250g butter, chopped 180g white chocolate, chopped 1 cup milk 2¼ cups caster sugar 1½ cups plain flour ½ cup self-raising flour 2 eggs, lightly beaten ½ cup blackberry jam ¹⁄ ³ cup frozen cranberries, thawed White sprinkles, to decorate Whipped chocolate ganache ²⁄ ³ cup thickened cream 2 x 180g blocks white chocolate, chopped

1 Preheat oven to 160°C/140°C fan-forced.

2 Reserve ¼ cup blackberries. Set aside.

Place remaining blackberries in the bowl of a food processor. Process until smooth. Push mixture through a fine sieve over a bowl (you’ll need ¾ cup purée). Discard seeds. Set aside. 3 Place butter, chocolate, milk and 2 cups sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until mixture is smooth and combined. Set aside for 5 minutes to cool slightly. 4 Stir in sifted flours until combined. Add eggs, stirring to combine. Add purée. Stir until well combined. Divide mixture evenly between prepared pans. Bake for 1 hour 15 minutes or until a skewer inserted in centre of cakes comes out clean. Cool completely in pans. 5 Make Whipped chocolate ganache Place cream and white chocolate in

a microwave-safe bowl. Microwave on MEDIUM (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Refrigerate until cold and almost firm. Using electric mixer, beat ganache for 2 to 3 minutes or until light and fluffy. 6 Turn out cakes onto a board. Trim tops to level. Cut each cake in half. Sandwich cakes together with jam. Place 1 cake on a serving plate. Spread ¼ of the ganache over top. Place remaining sandwiched cake over ganache. Spread top and sides of double-decker cake with remaining ganache. Place remaining sugar in a bowl. Add cranberries and reserved blackberries. Toss to lightly coat. Decorate cake with cranberries, blackberries and white sprinkles. Serve. NUTRITION: (per serve) 2374kJ; 29.3g fat; 18.6g sat fat; 6.4g protein; 71.4g carbs; 2.2g fibre; 66mg chol; 198mg sodium.

WALLPAPER BACKGROUND THROUGHOUT FLANNEL FLOWER DAMASK IN WHITE ON SAGE, MOORE & MOORE WALLPAPER, MOOREWALLPAPER.COM.AU

Grease 2 x 6cm-deep, 20cm round cake

pans. Line base and sides with 2 layers of baking paper.

DECEMBER 2014 super food ideas

41

this month desserts

5

Mixed berry meringue wreath with pink almond praline Serves 8 Prep 30 minutes (plus cooling) Cook 1 hour 35 minutes You’ll need a candy thermometer for this recipe. 6 egg whites 1½ cups CSR caster sugar 2 teaspoons cornflour 1 teaspoon white vinegar 600ml thickened cream, whipped 125g punnet fresh raspberries 125g punnet fresh blueberries 250g strawberries, hulled, sliced Fresh mint sprigs, to serve Pink almond praline ¼ cup slivered almonds, toasted ¾ cup white sugar 2 teaspoons glucose syrup Pink gel food colouring Raspberry sauce 150g frozen raspberries, thawed 2 teaspoons icing sugar mixture, sifted 2 teaspoons vanilla essence 1 Preheat oven to 120°C/100°C fan-forced. Grease a large baking tray. Trace a 25cmdiameter circle onto baking paper. Place, marked-side down, on prepared tray. 2 Using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved after each addition. Add cornflour and vinegar. Beat until just combined. Spoon mixture into a large snap-lock bag. Snip off 5cm from 1 corner. Pipe mounds of meringue mixture on marked circle to form a wreath. Pipe a second layer of smaller mounds on top. Bake for 1 hour 15 minutes or until just firm but not browned. Turn off oven. Cool meringue in oven with door ajar. 3 Meanwhile, make Pink almond praline

Place almonds on a baking paper-lined baking tray. Combine sugar, ²⁄³ cup cold water and glucose syrup in a saucepan over low heat. Cook, stirring, for 5 minutes

or until sugar is dissolved. Increase heat to high. Cook, without stirring, for 7 to 8 minutes or until mixture reaches 155°C (crack stage) on a sugar thermometer. Remove from heat. Add colouring. Swirl pan to combine (do not stir). Pour over almonds on tray. Set aside for 30 minutes or until firm. Roughly chop ½ the praline. Finely chop remaining praline. 4 Make raspberry sauce Using a fork, mash raspberries until smooth. Push mixture through a fine sieve over a bowl. Discard seeds. Add icing sugar and vanilla essence to purée. Stir to combine. 5 Place meringue wreath on a serving plate. Dollop with whipped cream. Top

Mixed berry meringue wreath with pink almond praline

$2.16

per serve

with fresh raspberries, blueberries and strawberries. Drizzle with raspberry sauce. Sprinkle with praline and mint sprigs. Serve immediately. NUTRITION: (per serve) 2410kJ; 30g fat; 18g sat fat; 6g protein; 71.8g carbs; 3.2g fibre; 79mg chol; 75mg sodium.

recommends CSR Caster Sugar is ideal for making light, airy meringues, as the superfine white sugar dissolves quickly and caramelises evenly.

CREATED FOR CSR BY SUPER FOOD IDEAS

sweet touches

From everyday to speciality versions designed to make baking easy and inspiring, the CSR range of sugars makes life sweet

1

For an indulgent Christmas pudding

Instead of drizzling custard over your Christmas pudding, try a sticky treacle sauce. Combine ¼ cup CSR Treacle, 25g chopped butter, 2 tablespoons CSR Brown Sugar, 1 long strip orange rind, 2 tablespoons orange juice and 1 cinnamon stick in a saucepan over medium-high heat until butter is melted. Simmer for 5 minutes or until slightly thickened.

2

Dress up the everyday with an easy peanut brittle

3

Make a show-stopping dessert more amazing

Sweetness shouldn’t stop with dessert

For a sweet treat to have with coffee, turn shortbread stars into berry melting moments. Beat 125g softened butter until light and fluffy. Gradually add 2 x 125g sachets CSR Berry Bliss Flavoured Icing Mixture, beating until mixture forms a light and fluffy buttercream. Beat in 1 tablespoon boiling water until just combined. Dust generously with CSR Soft Icing Sugar Mixture.

5

Add a nutty crunch to your mince pies

Make a sweet crunchy streusel topping for fruit mince pies. Rub together 2 tablespoons CSR Brown Sugar, 40g finely chopped cold butter, ¹⁄³ cup slivered almonds, 1 teaspoon ground cinnamon and ¼ cup plain flour until mixture forms a coarse crumble. Sprinkle over pies before baking. For more recipes and to join the CSR #BakingNation, visit csrsugar.com.au.

Make a salted caramel coconut sauce for a wicked topping on pavs, cheesecakes and ice-cream desserts. Combine 60g chopped butter, 1 cup CSR Dark Brown Sugar, ½ cup coconut milk and ½ cup thickened cream. Stir over heat until mixture is smooth and combined. Simmer for 5 minutes or until slightly thickened. Stir in a pinch of sea salt before serving.

WORDS KIM COVERDALE

PHOTOGRAPHY GUY BAILEY

FOOD PREPARATION CLAIRE BROOKMAN

Make a quick peanut brittle to serve over ice-cream. Dissolve 2 cups CSR Raw Caster Sugar in 2 cups water, in a large saucepan over medium-high heat. Bring to the boil. Boil, without stirring, until mixture becomes golden in colour. Place 2 cups roasted unsalted peanuts on a baking tray lined with baking paper. Pour over mixture. Allow to set, then roughly chop.

4

DECEMBER 2014 super food ideas

43

gift wrapped Sometimes the best things really do come in small packages – this simple Christmas bark wrapped in GLAD Bake & Cooking Paper makes for the perfect festive gift.

GLAD ADVERTISING FEATURE

cranberry, pistachio and white chocolate bark

cranberry, pistachio and white chocolate bark GLAD Bake & Cooking Paper 720g white chocolate, melted+ ½ cup (70g) dried cranberries, roughly chopped ¼ cup (35g) pistachios, roughly chopped Line a 24cm x 34cm baking tray with non-stick GLAD Bake & Cooking Paper. Pour the chocolate onto the lined tray and spread evenly. Sprinkle with the cranberries and pistachios and refrigerate for 2 hours or until set. Break into pieces. Wrap bark in sheets of GLAD Bake & Cooking Paper and secure with a peg, clip or ribbon. Attach tags to gift. Makes 6-8. + To melt the chocolate, place chopped chocolate in a heatproof bowl

A WHITE CHRISTMAS With so many uses, GLAD Bake & Cooking Paper is your kitchen helper this festive season.

melt away The non-stick coating on GLAD Bake & Cooking Paper makes it ideal to use when working with melted chocolate.

easy clean-up When done, remove the paper and throw away; no more scraping and scrubbing.

it’s a wrap The slight transparency of the paper makes it ideal for gift wrapping festive treats.

PHOTOGRAPHY CHRIS COURT

over a saucepan of simmering water. Stir until melted and smooth.

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weekdays Easy midweek meals to see you through the busy festive season

Sweet and sour pork kebabs with fried rice Serves 4 Prep 10 minutes Cook 20 minutes You’ll need 8 pre-soaked bamboo skewers for this recipe. 1 cup white long-grain rice 600g diced pork ½ (1kg) pineapple, peeled, cored, cut into 16 pieces 1 large red capsicum, cut into 16 pieces 8 small red chillies 2 tablespoons tomato sauce 2 tablespoons brown sugar 2 tablespoons soy sauce

1 tablespoon vegetable oil 1 carrot, thinly sliced into strips 425g can baby corn, drained, sliced diagonally 3 green onions, sliced diagonally 1½ cups bean sprouts, trimmed 2 tablespoons Chinese rice wine 1 Cook rice in a large saucepan of boiling

water, following packet directions, until tender. Drain well. Set aside to cool. 2 Meanwhile, thread pork, pineapple and capsicum onto 8 pre-soaked bamboo skewers. Thread 1 chilli onto the end of each skewer. Combine tomato sauce, brown sugar and ½ the soy sauce in a small bowl. Season with pepper.

3 Heat a chargrill pan or barbecue

grill on medium-high heat. Drizzle skewers with ½ the oil. Cook, turning and basting with sauce mixture, for 8 to 10 minutes or until pork is cooked through and pineapple is caramelised. 4 Meanwhile, heat remaining oil in a large deep frying pan over medium-high heat. Add carrot. Cook, stirring, for 3 minutes. Add corn. Cook for 2 minutes or until starting to brown. Add rice. Toss over heat for 1 minute. Add onion, sprouts, rice wine and remaining soy. Toss for 30 seconds. 5 Serve kebabs with fried rice. NUTRITION: (per serve) 2383kJ; 10g fat; 2.1g sat fat; 44.2g protein; 68.7g carbs; 8.3g fibre; 105mg chol; 960mg sodium.

$4.86

per serve

Asian

RECIPE KIM COVERDALE

PHOTOGRAPHY GUY BAILEY

STYLING JENN TOLHURST

FOOD PREPARATION AMIRA GEORGY

Sweet and sour pork kebabs with fried rice

DECEMBER 2014 super food ideas

49

the big easy Save time this festive season and get summery meals on the table in just 30 minutes with Kim’s super-quick recipe ideas Recipes Kim CoverdalePhotography Andrew YoungStyling Fiona SinclairFood preparation Amira Georgy

Roasted fennel salmon with apple and cabbage salad Serves 4 Prep 15 minutes Cook 15 minutes 2 garlic cloves 1 teaspoon fennel seeds ¹⁄ ³ cup extra virgin olive oil 1 lemon, thinly sliced 4 small boneless skinless salmon fillets ¼ cup skinless hazelnuts 1 granny smith apple, unpeeled, cut into thin matchsticks ¼ mini red cabbage, finely shredded 50g snow pea sprouts, trimmed 2 tablespoons cider vinegar

1 tablespoon mayonnaise 1 teaspoon Dijon mustard 2 teaspoons chopped fresh chives ¹⁄ ³ cup fresh coriander leaves Crusty bread, to serve 1 Preheat oven to 200°C/180°C fan-forced.

Line a baking tray (with sides) with baking paper. Using the back of a knife, press garlic and fennel seeds on a chopping board to lightly crush. Place in a jug with ¼ cup oil. Place lemon slices on prepared tray. Top with salmon. Drizzle with oil mixture. Turn to coat. Season with salt and pepper. 2 Roast for 15 minutes or until salmon is

Roasted fennel salmon with apple

$7.45

per serve

30 mins

50 super food ideas

DECEMBER 2014

golden and almost cooked through, basting with pan juices twice during cooking. 3 Meanwhile, cook hazelnuts in a frying pan over medium-high heat until toasted. Transfer to a bowl. Add apple, cabbage and sprouts. Toss to combine. 4 Place vinegar, mayonnaise, mustard, chives and remaining oil in a jug. Whisk with a fork to combine. Drizzle over salad. Season with salt and pepper. Toss to combine. Top with coriander. Serve salmon with salad and crusty bread. NUTRITION: (per serve) 3320kJ; 49.4g fat; 8.8g sat fat; 50g protein; 36.3g carbs; 5.5g fibre; 132mg chol; 485mg sodium.

weekday 30-minute meals Lamb flatbread pizzas with beetroot hummus Serves 4 Prep 10 minutes Cook 20 minutes ¼ cup pine nuts 2 teaspoons extra virgin olive oil 1 brown onion, chopped 500g lamb mince 2 teaspoons ground cumin 1 teaspoon ground cinnamon 1 tablespoon ground coriander 1 garlic clove, crushed 425g can beetroot slices, drained 200g tub garlic hummus 2 tablespoons lemon juice Greek-style yoghurt, fresh mint leaves and lemon wedges, to serve Dough 2 cups bread and pizza flour 1 tablespoon baking powder 1 teaspoon salt 1 cup fine semolina ¹⁄ ³ cup extra virgin olive oil Extra flour, for dusting Extra 1 tablespoon extra virgin olive oil 1 Preheat oven to 220°C/200°C fan-forced. 2 Make Dough Combine flour, baking powder, salt and semolina in a bowl. Make a well in the centre. Add oil and 1 cup warm water. Mix to form a sticky dough. Turn out dough onto a floured surface. Knead for 8 minutes or until soft. Divide into 4 equal portions. Roll each portion out to form an oval shape. Place ovals on 2 large baking paper-lined baking trays. Brush with extra oil. Bake for 15 minutes or until golden, swapping trays halfway through cooking.

Lamb fl atbread pizzas with beetroot hummus

$4.61

per serve

3 Meanwhile, cook pine nuts in a large frying

pan over medium-high heat for 2 minutes or until browned. Transfer to a heatproof bowl. 4 Heat oil in pan. Cook onion, stirring, for 5 minutes or until tender. Add mince. Cook, stirring, for 5 minutes or until browned. Add cumin, cinnamon, coriander, garlic and pine nuts. Cook, stirring, for 2 minutes or until fragrant. Remove from heat. 5 Using a small processor, process beetroot, hummus, lemon juice and 1 tablespoon cold water until smooth and combined. 6 Spread hot bases with beetroot hummus. Top with mince mixture. Dollop with yoghurt and sprinkle with mint. Season with salt and pepper. Serve with lemon wedges. NUTRITION: (per serve) 4710kJ; 59.2g fat; 10.1g sat fat; 44.3g protein; 100.2g carbs; 10.1g fibre; 78mg chol; 1365mg sodium. DECEMBER 2014 super food ideas

51

Sticky ginger chicken with pickled cucumber salsa Serves 4 Prep 15 minutes Cook 15 minutes 25g butter, melted, cooled ¼ cup CSR dark brown sugar 2 tablespoons soy sauce 3 teaspoons fish sauce ¼ cup glacé ginger, finely chopped 2 garlic cloves, crushed 8 small chicken thigh fillets 1¹⁄ ³ cups white long-grain rice Fresh coriander leaves and lime wedges, to serve Pickled cucumber salsa 1 Lebanese cucumber 1 teaspoon coriander seeds 2 tablespoons rice wine vinegar 1 teaspoon caster sugar

$3.33

per serve

Sticky ginger chicken with pickled cucumber salsa

52 super food ideas

DECEMBER 2014

30 mins

1 Combine butter, sugar, soy, fish sauce,

wedges and pickled cucumber salsa.

ginger and garlic in a glass or ceramic bowl. Add chicken. Toss to coat. Set aside for 10 minutes. 2 Meanwhile, make Pickled cucumber salsa Slice cucumbers into very thin rounds. Place in a bowl. Crush coriander seeds between your fingers. Add to bowl with vinegar and sugar. Toss to combine. Cover. Set aside for 15 minutes. 3 Heat a large frying pan over mediumhigh heat. Cook chicken and marinade for 10 minutes, turning chicken during cooking, until chicken is caramelised and cooked through (see note). 4 Meanwhile, cook rice following packet directions, until tender. 5 Drain cucumber from pickling liquid. Serve chicken with rice, coriander, lime

NUTRITION: (per serve) 2890kJ; 22.6g fat; 8.5g sat fat; 41.8g protein; 78.8g carbs; 2.6g fibre; 149mg chol; 1201mg sodium.

stew in the marinade, but the marinade will soon turn into a thick toffee and the chicken will become caramelised.

recommends CSR Dark Brown Sugar’s full flavour comes from natural molasses syrup. It’s great used in barbecue sauces, marinades and chutneys.

weekday 30-minute meals

Takes 30 mins

$4.96

per serve

6

Cauliflower tahini fritters with warm quinoa tabouleh

Cauliflower tahini fritters with warm quinoa tabouleh Serves 4 Prep 15 minutes Cook 15 minutes 1 cup Macro Tri Coloured quinoa, rinsed, drained 2 tablespoons plain flour 1 teaspoon hot chilli powder 1 egg white, lightly beaten ½ cup tahini ¹⁄ ³ cup lemon juice Extra virgin olive oil, for shallow-frying 1 small head cauliflower, thickly sliced (see note) 4 tomatoes, diced ½ small red onion, finely chopped 2 celery stalks, finely chopped 1 garlic clove, crushed ²⁄ ³ cup fresh mint leaves, chopped

1 cup fresh flat-leaf parsley leaves, chopped ¼ cup red wine vinegar Extra 1 tablespoon extra virgin olive oil Chopped fresh flat-leaf parsley and toasted pine nuts, to serve 1 Place quinoa and 1 cup cold water in a

saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat. Cool. 2 Meanwhile, place flour and chilli powder in a bowl. Make a well in the centre. Gradually whisk in egg white, ¹⁄³ cup tahini, ¼ cup lemon juice and ¼ cup cold water. Season well with salt and pepper.

batches, dip cauliflower into batter, draining excess. Shallow-fry for 1 to 2 minutes each side or until golden. Drain on a tray lined with paper towel. 4 Combine remaining tahini and lemon juice, and 1½ tablespoons cold water in a small bowl. Season with salt and pepper. 5 Combine quinoa, tomato, onion, celery, garlic, mint, parsley, vinegar and extra oil in a large bowl. Serve fritters with tabouleh and tahini sauce. Sprinkle with parsley and pine nuts. NUTRITION: (per serve) 2703kJ; 43.5g fat; 5.4g sat fat; 18.1g protein; 38.5g carbs;

3 Add enough oil to a large deep frying

pan to come 5mm up side of pan. Heat over medium-high heat. Working in

naturally fall apart into floret slices.

DECEMEBER 2014 super food ideas

53

$4.56

per serve

Tandoori lamb cutlets

midweek

meals Tandoori lamb cutlets

Submitted by Cherbettridge Serves 4 Prep 15 minutes (plus 4 hours marinating) Cook 25 minutes 2 tablespoons tandoori curry paste (see note) 1 tablespoon honey 2 tablespoons plain yoghurt 12 French-trimmed lamb cutlets 700g potatoes, peeled, cut into large pieces 1 tablespoon olive oil 2 teaspoons mustard seeds 2 teaspoons curry powder 1 teaspoon garam masala 2 teaspoons grated fresh ginger 2 tomatoes, seeded, chopped 54 super food ideas

DECEMBER 2014

This festive season Best Recipes members come to the rescue with these delicious meal ideas for busy weekdays

100g baby spinach Extra plain yoghurt, to serve

Season with salt and pepper. Cook for 1 minute or until spinach just starts to wilt. Transfer to a bowl. Cover to keep warm.

1 Combine tandoori paste, honey

4 Return pan to heat, adding a little

and yoghurt in a large glass or ceramic dish. Add lamb. Turn to coat. Cover and refrigerate for 4 hours, or overnight, if time permits, to marinate. 2 Cook potatoes in a large saucepan of boiling salted water until tender. Drain well. 3 Heat oil in a large frying pan over medium-high heat. Add potatoes. Cook, tossing, for 5 minutes or until potatoes are browned and start to crisp. Add mustard seeds. Cook for 1 minute or until seeds start to pop. Add curry powder, garam masala and ginger. Cook, tossing, for 1 to 2 minutes or until fragrant. Add tomato and spinach.

extra oil, if needed. Cook lamb for 4 to 5 minutes each side for medium, or until cooked to your liking. Serve lamb with potato mixture and extra yoghurt. NUTRITION: (per serve) 1890kJ; 19.8g fat; 6.1g sat fat; 35.2g protein; 30.1g carbs; 5.3g fibre; 94mg chol; 362mg sodium.

can be quite spicy, so if you’re making these cutlets for young children, omit or reduce the amount of paste.

Lemon and lime fish fillets Submitted by Kaz Serves 2 (easily doubled) Prep 10 minutes Cook 15 minutes Olive oil cooking spray 2 x 200g boneless firm white fish fillets (see notes) 1 small lime, finely grated and juiced (see notes) 1 small lemon, finely grated and juiced (see notes) 2 pinches of salt 2 pinches of pepper 2 tablespoons chopped fresh dill leaves 1 garlic clove, crushed 2 teaspoons extra light olive oil Oven-baked chips, lemon wedges and salad, to serve 1 Preheat oven to 220°C/200°C fan-forced.

PHOTOGRAPHY CRAIG WALL & ANDREW YOUNG STYLING KRISTINE DURAN-THIESSEN

FOOD PREPARATION HEIDI FLETT

2 Place two 20cm squares of foil on a

flat surface. Lightly spray with oil. Place 1 fish fillet in the centre of each piece of prepared foil. Combine remaining ingredients. Spoon evenly over fish. Fold up sides of foil to enclose fish, pleating top to seal. Place parcels on a baking tray. 3 Cook for 12 to 15 minutes or until fish is just cooked through. Stand for 2 minutes before serving. Serve with chips, lemon wedges and salad. NUTRITION: (per serve) 2006kJ; 16.8g fat; 1.9g sat fat; 39.9g protein; 39.1g carbs; 8.5g fibre; 40mg chol; 782mg sodium.

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$4.25

per serve

Lewiedonna

Lemon and lime fish fillets

DECEMBER 2014 super food ideas

55

$2.40

per serve

easy Kentucky baked chicken

$1.71

per base

No-yeast quick easy pizza base

Mum-2-5

Kentucky baked chicken

3 Bake for 15 minutes. Turn chicken. Bake

a warm place for 15 minutes.

Submitted by Kaz Serves 4 Prep 15 minutes Cook 40 minutes 8 chicken drumsticks 2 eggs, lightly beaten 1 cup plain flour ¼ teaspoon finely ground pepper 1 teaspoon curry powder ½ teaspoon nutmeg ¼ teaspoon cayenne pepper ½ teaspoon mild paprika 1 teaspoon garlic salt 1½ teaspoons dried parsley leaves Canola oil cooking spray Salad and lemon wedges, to serve

for a further 20 to 25 minutes or until golden and crisp, and chicken is cooked through. Serve with salad and lemon.

3 Roll out pizza dough to form a 22cm

1 Preheat oven to 220°C/200°C fan-forced.

Using a sharp knife, make shallow cuts through chicken skin on each drumstick. 2 Combine egg and 2 tablespoons water in a shallow bowl. Combine flour, spices, salt and parsley in a large shallow bowl. One at a time, dip drumsticks in egg, then toss in flour mixture to coat, shaking off any excess. Place on a greased baking tray. Spray with oil. 56 super food ideas

DECEMBER 2014

NUTRITION: (per serve) 1806kJ; 20.3g fat; 5.7g sat fat; 36.3g protein; 23.8g carbs; 2.5g fibre; 190mg chol; 355mg sodium.

circle. Place on a greased pizza tray or baking tray. Bake for 5 minutes. 4 Top base with toppings of choice (see note). Bake for 15 minutes or until golden and base is crisp. Serve. NUTRITION: (per base) 6440kJ; 74g fat;

No-yeast quick easy pizza base Submitted by Chemack Makes 1 x 22cm pizza base Prep 10 minutes (plus 15 minutes standing) Cook 20 minutes 1¾ cups self-raising flour ½ cup grated parmesan ¼ cup vegetable oil ²⁄ ³ cup boiling water Assorted toppings (see note)

16.4g sat fat; 40g protein; 172.4g carbs; 9.2g fibre; 40mg chol; 2316mg sodium.

comment and topped our pizza with salami, chilli, cherry tomatoes and parmesan. Don’t forget to top the base with some pizza sauce or grated mozzarella (or both) before adding your favourite toppings.

1 Preheat oven to 210°C/190°C fan-forced. 2 Place flour and parmesan in a bowl.

Make a well in the centre. Add oil and boiling water. Stir with a fork to combine. Turn out dough onto a floured surface. Knead until mixture just comes together. Cover with plastic wrap and set aside in

freezer tip baking at the end of step 3. Cool completely. Wrap in plastic wrap, then foil. Freeze for up to 3 months.

Tortilla beef stack Submitted by SarahM Serves 6 Prep 15 minutes Cook 45 minutes 1 tablespoon olive oil 1 brown onion, finely chopped 1kg lean beef mince 30g packet taco spice mix 600g salsa (see notes) 6 burrito tortillas, halved 250g packet frozen spinach, thawed, drained (see notes) 1 cup grated cheddar Salad, to serve 1 Preheat oven to 220°C/200°C fan-forced. 2 Heat oil in a large, deep frying pan over

medium-high heat. Cook onion, stirring,

for 5 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Stir in spice mix. Cook, stirring, for 1 minute. Add ½ the salsa and ½ cup cold water. Mix well. Bring to the boil. Reduce heat to low. Simmer for 8 to 10 minutes. 3 Grease a 20cm x 30cm (10-cup-capacity) lasagne dish. Spoon 1½ cups mince mixture over base of dish. Top with 4 pieces of tortilla. Layer with ½ the remaining mince mixture, all the spinach and 4 more pieces of tortilla. Top with remaining mince mixture and remaining 4 tortilla pieces, trimming 1 tortilla piece to fill any gaps. Spoon over remaining salsa and sprinkle with cheese. 4 Bake for 20 to 25 minutes or until cheese is melted and browned. Stand for

5 minutes to cool slightly. Serve with salad of your choice. NUTRITION: (per serve) 2289kJ; 25.6g fat; 11.3g sat fat; 45.5g protein; 30.9g carbs; 6.3g fibre; 105mg chol; 1571mg sodium.

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$2.40

per serve

Tortilla beef stack

DECEMEBER 2014 super food ideas

57

$3.95

per serve

SimplyDaBest

Lasagne by Al Submitted by Alisonhume Serves 6 Prep 20 minutes Cook 1 hour 20 minutes 2 tablespoons olive oil 2 brown onions, chopped 750g beef mince 3 garlic cloves, crushed 1 tablespoon fresh rosemary leaves, chopped 2 tablespoons fresh basil leaves, torn 1 tablespoon dried oregano ¼ cup tomato paste 800g can diced tomatoes 375g packet dried lasagne sheets 1 cup grated mozzarella 1 cup grated tasty cheese 58 super food ideas

DECEMBER 2014

White sauce 500g tub smooth ricotta 1 egg, lightly beaten Pinch of pepper 1 Heat oil in a large frying pan over

medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up any lumps, for 8 to 10 minutes or until browned. 2 Add garlic and herbs. Stir in tomato paste and tomatoes. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer for 20 minutes, adding a little cold water if mixture becomes too thick.

4 Preheat oven to 180°C/160°C fan-forced.

Grease a 20cm x 30cm lasagne dish. Arrange 2 lasagne sheets over the base of prepared dish, trimming to fit. Top with ¹⁄³ of the mince mixture, spreading to level. Spoon ¹⁄³ of the white sauce over mince layer and sprinkle with ¹⁄³ each of the mozzarella and tasty cheeses. Repeat layers, finishing with a layer of cheese. 5 Cover lasagne with foil. Bake for 30 minutes. Remove foil. Bake for a further 10 minutes or until pasta is tender and cheese has melted and browned. Stand for 5 minutes to cool slightly. Serve. NUTRITION: (per serve) 3305kJ; 36.9g fat;

3 Meanwhile, make White sauce Combine

18.2g sat fat; 56.8g protein; 56.7g carbs;

ricotta, egg and pepper in a bowl.

5.3g fibre; 169mg chol; 717mg sodium.

Sweet potato, pumpkin and ricotta cannelloni Submitted by Marie Serves 4 Prep 20 minutes Cook 1 hour 10 minutes 2 medium (500g) sweet potatoes, peeled, chopped 450g butternut pumpkin, peeled, chopped 500g tub smooth ricotta 1 egg, lightly beaten 2 teaspoons dried basil 575g jar tomato pasta sauce 250g packet dried cannelloni shells (24 shells) ¾ cup grated parmesan

Fresh basil, baby rocket, grated parmesan and crusty bread, to serve 1 Preheat oven to 180°C/160°C fan-forced. 2 Cook potato and pumpkin in a large

saucepan of boiling salted water for 10 minutes or until tender. Drain well. Transfer to a large bowl. Mash until smooth. Set aside to cool slightly. 3 Add ricotta, egg and dried basil to mash. Season with salt and pepper. Mix well. Spoon a little of the pasta sauce over the base of a 25cm x 35cm baking dish. Spoon ricotta mixture into cannelloni shells (see note). Place filled cannelloni, in a single layer, in prepared dish. Pour

over remaining pasta sauce. Sprinkle with parmesan. 4 Cover with foil. Bake for 45 minutes. Remove foil. Bake for a further 15 minutes or until cannelloni is tender. Top with basil. Serve with rocket, parmesan and bread. NUTRITION: (per serve) 2900kJ; 22.3g fat; 12.7g sat fat; 33.4g protein; 87.5g carbs; 11.7g fibre; 119mg chol; 1509mg sodium.

the ricotta filling leftover, simply dollop it on top of the pasta sauce before sprinkling with cheese.

Cloudy_blaize

$3.84

per serve

ricotta cannelloni

DECEMBER 2014 super food ideas

59

Leah Jones

$3.90

per serve

$3.60

per serve

Stir-fry chicken satay

Mushroom stroganoff

Mushroom stroganoff

2 Meanwhile, cook your chosen pasta

Stir-fry chicken satay

Submitted by Merryll Serves 4 Prep 10 minutes Cook 30 minutes 1 tablespoon olive oil 20g butter 3 small brown onions, thinly sliced 1 garlic clove, sliced 2 tablespoons Marsala (see notes) 500g pasta of your choice (see notes) 500g mixed mushrooms, chopped (see notes) 1 teaspoon smoked paprika 2 tablespoons tomato paste ¼ cup sour cream Chopped fresh flat-leaf parsley leaves, to serve

in a large saucepan of boiling salted water until tender. Drain well, reserving ¹⁄³ cup cooking water. 3 Increase heat to medium. Add mushrooms to onion mixture. Cook, stirring occasionally, for 5 to 7 minutes or until softened. Stir in paprika, tomato paste and reserved cooking water. Cook, stirring, for 2 minutes. Stir in sour cream. Cook, stirring over low heat, for 2 minutes or until heated through. Season with salt and pepper. Serve sauce over pasta. Sprinkle with parsley.

Submitted by Hermie Serves 4 Prep 10 minutes Cook 15 minutes 270ml can coconut milk 2 tablespoons crunchy peanut butter 2 tablespoons sweet chilli sauce 2 chicken stock cubes, crumbled 1 tablespoon peanut oil 500g chicken breast fillet, thinly sliced 1 red capsicum, sliced 1 cup snow peas, trimmed Steamed rice, to serve

1 Heat oil and butter in a frying pan

over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add Marsala. Bring to the boil. Reduce heat to low. Cook onion mixture, stirring occasionally, for 10 minutes or until caramelised. 60 super food ideas

DECEMBER 2014

NUTRITION: (per serve) 2637kJ; 16.6g fat; 7.5g sat fat; 20.1g protein; 92g carbs; 8.7g fibre; 25mg chol; 220mg sodium.

1 Combine coconut milk, peanut butter,

chilli sauce and stock cubes in a jug. 2 Heat oil in a large, deep frying pan

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or wok over medium-high heat. Cook chicken, stirring, until just browned. Add coconut mixture, capsicum and snow peas. Cook for 5 minutes or until vegetables are just tender and chicken is cooked through. 3 Serve chicken satay on steamed rice. NUTRITION: (per serve) 2706kJ; 24.5g fat; 12.8g sat fat; 38.1g protein; 64.7g carbs; 3.2g fibre; 81mg chol; 637mg sodium.

Potato and bacon frittata

1 Preheat oven to 180°C/160°C fan-forced.

Submitted by Rob Serves 4 Prep 10 minutes Cook 30 minutes 2 teaspoons olive oil 3 (225g) middle bacon rashers, trimmed, roughly chopped 1 large potato, peeled, cut into 1cm pieces ½ large brown onion, chopped ½ red capsicum, diced 1 garlic clove, crushed 8 eggs ¼ teaspoon salt ¼ teaspoon ground black pepper 1 cup grated cheddar Fresh flat-leaf parsley leaves, to serve

2 Heat oil in a 24cm round ovenproof

non-stick frying pan over medium-high heat. Add bacon. Cook for 3 to 4 minutes or until browned. Transfer to a plate. 3 Return pan to heat. Add potato. Cook, stirring, for 2 minutes. Add onion and capsicum. Cook, stirring, for 5 minutes or until potato is tender and just starts to brown. Add garlic. Cook for 1 minute. 4 Meanwhile, whisk eggs, salt and pepper together in a medium bowl. Add cooked bacon to vegetable mixture in pan. Stir to combine. Pour egg mixture over vegetables. Sprinkle with cheese. Reduce heat to medium-low. Cook for 5 to

7 minutes or until frittata edges start to set. Transfer pan to oven. 5 Bake for 10 to 12 minutes or until frittata is firm and cheese has melted and browned. Stand for 5 minutes to cool slightly. Serve sprinkled with parsley. NUTRITION: (per serve) 1598kJ; 25.8g fat; 11.3g sat fat; 29.2g protein; 7.8g carbs; 1.4g fibre; 425mg chol; 970mg sodium.

make ahead advance. Cool completely. Store in an airtight container in the fridge.

$2.52

per serve

Potato and bacon frittata

Dennii

DECEMBER 2014 super food ideas

61

Christmas

With new dishes to try and old faves to make, plus all our tips, this Christmas is sorted!

Reasons to try cooking new recipes 1 Oven capacity If your ham

PHOTOGRAPHY GUY BAILEY

STYLING SARAH O’BRIEN

is hogging the oven, barbecue your turkey instead (p68)! 2 Weather check Hot food on a sweltering day getting you down? Cool down instead with cold sides (p86). 3 Glazed over Tired of your same ham glaze? We’ve got five to try (p82). 4 Get them talking Want to impress this year with a table centrepiece? Trot out a wow-factor dessert (p35). 5 The gift Homemade goodies are more personal, make some tremendous truffles (p101).

DECEMBER 2014 super food ideas

63

appetisers

The table’s set, and now it’s time to ready, set, go with these smart starters Recipes Heidi FlettPhotography Craig Wall Styling Fiona SinclairFood preparation Amira Georgy

$1.07 each

$0.78 each

Goat’s cheese, beetroot and walnut tartlets

64 super food ideas

DECEMBER 2014

Prosciutto and basil-wrapped peaches

christmas nibbles

1

Goat’s cheese, beetroot and walnut tartlets

Makes 24 Prep 15 minutes Cook 5 minutes 150g soft goat’s cheese 2 tablespoons finely chopped fresh chives 1 teaspoon finely chopped fresh thyme leaves ½ x 450g can whole baby beetroot, drained 2 x 192g packets mini tart shells (see note) ¼ cup roughly chopped walnuts, toasted

2

Prosciutto and basil-wrapped peaches

Makes 16 Prep 15 minutes 16 fresh basil leaves 2 peaches, halved, stoned, cut into 16 wedges 8 thin slices prosciutto, halved lengthways 1 tablespoon honey 2 tablespoons roughly chopped skinless hazelnuts, toasted

1 Preheat oven to 180°C/160°C fan-forced.

1 Place 1 basil leaf on 1 side of 1 piece

Place goat’s cheese, chives and thyme in a small bowl. Season with salt and pepper. Stir to combine. 2 Place beetroot on a plate lined with paper towel. Pat dry with paper towel. Finely dice. 3 Place tart cases on a baking tray. Spoon goat’s cheese mixture among cases. Bake for 5 minutes or until just warm. Serve topped with beetroot and walnuts.

of peach. Wrap 1 piece of prosciutto around centre of peach to enclose basil leaf. Repeat with remaining basil, peach and prosciutto. 2 Place wrapped peaches on a platter. Drizzle with honey. Sprinkle with hazelnuts. Serve.

NUTRITION: (each) 425kJ; 6.4g fat;

0.5g fibre; 5mg chol; 199mg sodium.

2.9g sat fat; 2.2g protein; 8.4g carbs; 0.4g fibre; 7mg chol; 100mg sodium.

shells from Coles. You can find them in the bread aisle.

NUTRITION: (each) 150kJ; 1.6g fat; 0.3g sat fat; 2.3g protein; 2.8g carbs;

3

Prawn cocktail skewers with smoky capsicum mayonnaise Makes 24 Prep 20 minutes You’ll need 24 x 10cm-long skewers. 2 tablespoons lime juice 1 tablespoon fresh coriander leaves, finely chopped 1 avocado, finely diced 24 large cooked prawns, peeled, deveined (tails intact) 8 baby cos lettuce leaves, finely shredded Smoky capsicum mayonnaise 1 whole roasted capsicum (see note) ¹⁄ ³ cup whole-egg mayonnaise 1 teaspoon smoked paprika 1 tablespoon lime juice

1 Make Smoky capsicum mayonnaise Pat capsicum dry with paper towel. Place in a small food processor with mayonnaise, paprika and lime juice. Process until smooth. 2 Combine lime juice and coriander in a small bowl. Add avocado. Toss to combine. 3 Thread 1 prawn onto each skewer. Top each prawn with 1 teaspoon mayonnaise, then lettuce and avocado mixture. Serve. NUTRITION: (each) 248kJ; 4.5g fat; 0.7g sat fat; 4.1g protein; 0.4g carbs; 0.3g fibre; 33mg chol; 107mg sodium.

available at the deli counter and in jars in the pickle and dressing aisle.

$1.01 each

Prawn cocktail skewers with smoky capsicum mayonnaise

20 mins

DECEMBER 2014 super food ideas

65

4

Smoked trout dip with Melba toasts

Serves 8 Prep 30 minutes Cook 10 minutes 1 (350g) whole smoked rainbow trout 250g tub spreadable cream cheese ¹⁄ ³ cup Greek-style yoghurt 1 tablespoon horseradish cream ¼ cup lemon juice 2 tablespoons roughly chopped fresh dill 2 tablespoons finely chopped fresh chives 4 thick slices white toast bread 1 large gherkin, finely diced

½ small red onion, finely diced Fresh dill sprigs and lemon zest, to serve 1 Preheat oven to 160°C/140°C fan-forced. 2 Remove and discard skin and bones from

trout. Using a fork, flake into small pieces. 3 Using an electric mixer, beat cream

cheese, yoghurt, horseradish and lemon juice on low speed until mixture is smooth and combined. Fold in trout, dill and chives. Season with salt and pepper. Cover with plastic wrap. Refrigerate. 4 Meanwhile, place bread, in batches, in a toaster. Toast until golden. Using

a serrated knife, remove crust from toast. Carefully cut though the centre of each slice horizontally to form 2 thin slices. Cut each slice into 4 triangles to make a total of 32 triangles. Place triangles, untoasted-side up, on a large baking tray. Bake for 8 to 10 minutes or until golden and crisp. Set aside to cool. 5 Sprinkle dip with gherkin and onion. Top with dill sprigs and lemon zest. Serve with Melba toasts. NUTRITION: (per serve) 785kJ; 11.1g fat; 6.7g sat fat; 12.2g protein; 8.5g carbs; 1.2g fibre; 48mg chol; 332mg sodium.

$2.26

per serve Smoked trout dip with Melba toasts

66 super food ideas

DECEMBER 2014

christmas nibbles

$1.50 each

Mini duck rice paper rolls with coriander peanut salsa

5

Mini duck rice paper rolls with coriander peanut salsa

Makes 16 Prep 30 minutes (plus 10 minutes standing) Cook 20 minutes 2 Peking roast duck legs (see note) 50g rice vermicelli noodles ½ cup fresh coriander leaves, roughly chopped 3 green onions, thinly sliced 2 tablespoons hoisin sauce ½ teaspoon Chinese five spice 1cm piece fresh ginger, finely grated 16 small rice paper rounds 16 small baby cos lettuce leaves, trimmed Coriander peanut salsa 2 tablespoons lime juice 2 tablespoons sweet chilli sauce 1 teaspoon sesame oil ¹⁄ ³ cup roasted peanuts, roughly chopped

1 cup fresh coriander leaves 1 Lebanese cucumber, seeded, finely diced 1 Preheat oven to 180°C/160°C fan-forced.

Line a baking tray with baking paper. Place duck on prepared tray. Roast for 20 minutes or until golden and crisp. Set aside to cool. When cool enough to handle, remove and discard skin and bone. Roughly shred meat. 2 Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain. Refresh under cold running water. Drain. Roughly chop. 3 Combine duck, noodles, coriander, onion, hoisin, five spice and ginger in a large bowl. 4 Place a damp tea towel on a baking tray. Half-fill a large shallow dish with warm water. Dip 1 rice paper round in water. Place on a tea towel to absorb excess water. Place 1 tablespoon of duck mixture along the edge of rice paper. Roll up,

folding in edges to enclose filling. Cover with a damp tea towel to prevent from drying out. Repeat with remaining rice paper rounds and duck mixture. 5 Make Coriander and peanut salsa

Place lime juice, sweet chilli sauce, sesame oil, peanuts, coriander and cucumber in a bowl. Season with salt and pepper. Gently toss to combine. 6 Place 1 rice paper roll in each lettuce leaf. Spoon over coriander and peanut salsa. Serve. NUTRITION: (each) 413kJ; 2.8g fat; 0.5g sat fat; 4.6g protein; 13.2g carbs; 0.6g

legs can be found in the fresh poultry section of the supermarket.

DECEMBER 2014 super food ideas

67

roast turkeys

Forget the partridge in a pear tree, Claire talks turkey with these outstanding birds Recipes Claire BrookmanPhotography Andrew YoungStyling Fiona SinclairFood preparation Amira Georgy

1

Barbecued turkey breast with cherry-cranberry sauce

Serves 10 Prep 15 minutes (plus 1 hour refrigeration and 10 minutes standing) Cook 1 hour 10 minutes 2kg double turkey breast 4 garlic cloves, crushed 1 tablespoon finely grated orange rind ½ cup orange juice 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh chives 2 tablespoons extra virgin olive oil Crunchy potato and baby carrots with rosemary salt (see recipe, p89) and steamed green beans, to serve Cherry-cranberry sauce 500g frozen or fresh cherries, seeded, halved ¼ cup jellied cranberry sauce

$8.21

per serve

Barbecued turkey breast with cherrycranberry sauce

68 super food ideas

DECEMBER 2014

½ cup dry white wine 1 tablespoon white wine vinegar 1 tablespoon brown sugar 1 star anise 1 cinnamon stick

medium. Cook, with barbecue hood closed, for 50 minutes to 1 hour or until juices run clear when thickest part is pierced with a skewer. Transfer turkey to serving plate. Cover loosely with foil. Stand for 10 minutes.

1 Halve turkey to create 2 single

3 Meanwhile, make Cherry-cranberry

breast fillets. Place in a large glass or ceramic baking dish. Combine garlic, orange rind, orange juice, sage, chives and oil in a small bowl. Season with salt and pepper. Pour over turkey. Rub to coat. Refrigerate for 1 hour. 2 Preheat a barbecue (with hood) hotplate on high. Cook turkey for 3 to 4 minutes each side or until browned. Remove turkey. Place a greased stainless-steel rack on top of hotplate. Place turkey on rack. Reduce heat to

sauce Place cherries, cranberry sauce, white wine, vinegar and sugar in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until melted and combined. Add star anise and cinnamon. Simmer for 15 to 20 minutes or until slightly thickened. 4 Slice turkey. Serve with cherry-cranberry sauce, roast vegetables and beans. NUTRITION: (per serve) 2410kJ; 24.8g fat; 4.9g sat fat; 48.4g protein; 34.2g carbs; 7.2g fibre; 126mg chol; 831mg sodium.

christmas turkeys

$5.00

per serve

Roast lemon and mixed herb turkey

THANK YOU TO STEGGLES FOR SUPPLYING THE TURKEYS, STEGGLES.COM.AU

2

Roast lemon and mixed herb turkey

Serves 8 (with leftovers) Prep 30 minutes (plus 15 minutes standing) Cook 2 hours 45 minutes You’ll need toothpicks and unwaxed kitchen string. 4kg whole turkey 250g Western Star unsalted butter, softened ½ cup chopped fresh flat-leaf parsley leaves 2 bunches fresh thyme 3 lemons 2 brown onions, peeled, quartered 6 fresh bay leaves 1 garlic bulb, halved 2 cups chicken stock Extra fresh bay leaves, to serve

1 Preheat oven to 180°C/160°C fan-forced. Remove and discard neck from turkey. Pat dry inside and out with paper towel. Combine butter and parsley in a bowl. Remove leaves from 8 thyme sprigs (you’ll

need 2 tablespoons leaves). Finely grate rind from 2 lemons (you’ll need 2 tablespoons rind). Cut all 3 lemons into quarters. Set aside. Add thyme leaves and lemon rind to butter mixture. Stir to combine. Gently push ¾ of the butter mixture between the skin and turkey breast. Rub skin to help evenly distribute butter mixture.

Roast turkey for 1 hour. Remove foil. Roast for a further 1 hour, basting frequently with pan juices. Add remaining lemon, garlic and onion around turkey. Roast for 45 minutes, basting frequently with pan juices, or until golden and juices run clear when thigh is pierced with a skewer. Cover with foil. Stand for 15 minutes. Transfer to a platter.

2 Loosely fill neck cavity with 2 each of

4 Transfer pan juices to a gravy boat. Remove and discard string and toothpicks. Serve turkey with pan juices and extra bay leaves.

lemon quarters, onion wedges, bay leaves and thyme sprigs. Using toothpicks, secure skin over neck cavity to enclose. Fill large cavity with 5 remaining lemon quarters, 1 garlic half, 4 remaining onion wedges, and remaining bay leaves and thyme sprigs. Secure skin over cavity with toothpicks. Tie legs together with kitchen string. Tuck wings under turkey. 3 Place turkey on a greased wire rack in a large flameproof roasting pan. Rub all over with remaining butter mixture. Pour stock into pan. Season with salt and pepper. Cover pan tightly with lightly greased foil.

NUTRITION: (per serve) 1999kJ; 31.8g fat; 16.4g sat fat; 44.2g protein; 1.3g carbs; 0.7g fibre; 180mg chol; 644mg sodium.

recommends Western Star Unsalted Butter is ideal for everyday cooking and baking, and allows the cook to regulate the seasoning of the dish.

DECEMBER 2014 super food ideas

69

3

Rolled turkey breast with quinoa and mixed berry stuffing Serves 10 Prep 30 minutes (plus 10 minutes standing) Cook 2 hours 25 minutes You’ll need unwaxed kitchen string. 2 teaspoons extra virgin olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed ¾ cup white quinoa 2 tablespoons fresh thyme leaves 150g bag dried mixed berries (see notes) ¹⁄ ³ cup sliced raw almonds, toasted 2kg double turkey breast 20g butter Asparagus, baby roma tomato and parsley salad, and gravy, to serve 1 Heat oil in a saucepan over medium

heat. Add onion. Cook for 4 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add quinoa.

Cook, stirring, for 5 minutes or until toasted. Add 1½ cups water. Increase heat to high. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until water is absorbed and quinoa is tender. Transfer to a heatproof bowl. Allow to cool. Add thyme, mixed dried berries and almonds to quinoa mixture. Season with salt and pepper. 2 Place turkey breast, skin-side down, on a chopping board with the pointed ends facing you. Starting from where breasts join, cut a slit, on an angle, into 1 breast. Slice breast horizontally through meat (don’t cut all the way through). Open meat outwards. Repeat with other breast. Press stuffing over turkey. Roll up turkey to enclose stuffing. Tie with kitchen string at 3cm intervals. 3 Preheat oven to 180°C/160°C fan-forced. Place butter in a microwave-safe dish. Microwave on medium (50%) for 1 minute or until melted. Place turkey, skin-side up, on a greased wire rack in a large roasting pan.

Add 3 cups water to pan (see note). Brush turkey with melted butter. Season with salt and pepper. Roast for 2 hours or until browned and cooked through 4 Transfer turkey to a plate. Cover with

foil. Stand for 10 minutes. Remove and discard string before slicing. Serve with salad and gravy. NUTRITION: (per serve) 1975kJ; 20.2g fat; 4.9g sat fat; 47.5g protein; 23.2g carbs; 3.4g fibre; 129mg chol; 551mg sodium.

đŏ!ŏ1/! ŏ1*/3!!0ŏ.* ŏ+"ŏ)%4! ŏ !..%!/ċŏ+1ŏ*ŏüŏ* ŏ0$!)ŏ%*ŏ0$!ŏ".1%0ŏ * ŏ*10ŏ%/(!Čŏ+.ŏ#.ŏ0$!)ŏ".+)ŏ0$!ŏ /!("ġ/!.2!ŏ".1%0ŏ* ŏ*10/ċŏ đŏ
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$7.84

per serve

Rolled turkey breast with quinoa and mixed berry stuffing

70 super food ideas

DECEMBER 2014

christmas turkeys

Roast turkey with apricot and hazelnut stuffing

$4.69

per serve

4

Roast turkey with apricot and hazelnut stuffing

Serves 8 (with leftovers) Prep 20 minutes (plus 20 minutes standing) Cook 3 hours 20 minutes You’ll need toothpicks and unwaxed kitchen string. 4kg whole turkey 2 tablespoons apricot conserve 2 tablespoons honey Gravy, to serve Apricot and hazelnut stuffing ¹⁄ ³ cup chopped skinless hazelnuts 100g butter, chopped 1 brown onion, finely chopped 4 garlic cloves, crushed ¼ cup finely chopped fresh sage leaves 4½ cups fresh breadcrumbs ½ cup finely chopped dried apricots 1 Make Apricot and hazelnut stuffing

Place hazelnuts in a frying pan over medium heat. Cook, tossing occasionally, for 4 minutes or until golden and toasted.

Transfer to a large heatproof bowl. Set aside. Melt butter in frying pan over medium heat. Add onion. Cook, stirring, for 10 minutes or until softened. Add garlic and sage. Cook, stirring, for 1 minute or until fragrant. Set aside for 5 minutes to cool. Add to hazelnuts. Stir in breadcrumbs and apricots. Season with salt and pepper. 2 Preheat oven to 180°C/160°C fan-forced.

Remove and discard neck from turkey. Pat dry inside and out with paper towel. Loosely fill neck cavity with stuffing. Using toothpicks, secure skin over neck cavity to enclose stuffing. Fill large cavity with remaining stuffing. Secure skin over cavity with toothpicks. Tie legs together with kitchen string. Tuck wings under turkey. 3 Place turkey on a greased wire rack in a large roasting pan. Pour 3 cups water into pan. Place ½ the conserve and ½ the honey in a microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until melted. Brush turkey all over with honey mixture. Season with

salt and pepper. Cover pan tightly with lightly greased foil. Roast turkey for 1 hour 20 minutes. 4 Place remaining conserve and honey in a microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until melted. Remove and discard foil from turkey. Roast for a further 1 hour 40 minutes, basting every 20 minutes with honey mixture, or until turkey is golden and juices run clear when thigh is pierced with a skewer (see note). Cover with foil. Stand for 15 minutes. 5 Remove and discard string and toothpicks from turkey. Transfer to a platter. Serve with stuffing and gravy. NUTRITION: (per serve) 2281kJ; 22.8g fat; 8.6g sat fat; 48.7g protein; 32.2g carbs; 2.7g fibre; 159mg chol; 880mg sodium.

to roasting pan if it evaporates during cooking time.

DECEMBER 2014 super food ideas

71

christmas turkeys

5

Mustard and maple turkey buffe with gravy

Serves 8 Prep 10 minutes (plus 15 minutes standing) Cook 2 hours 20 minutes 3.2kg (size 32) frozen turkey buffe, defrosted following packet directions 2 cups chicken stock 2 tablespoons wholegrain mustard ¼ cup maple syrup 1 tablespoon extra virgin olive oil Roasted pumpkin and parsnip with sweet garlic and crispy sage (see recipe, page 88) and steamed broccolini with flaked almonds, to serve Gravy 2 tablespoons plain flour ¼ cup dry apera (sherry) 2 cups chicken stock 1 Preheat oven to 180°C/160°C

fan-forced. Place turkey on a greased wire rack in a large flameproof roasting pan. Pour stock into pan. Combine ½ the mustard, ½ the maple syrup and ½ the oil in a small bowl. Brush all over turkey. Season with salt and pepper. Cover pan tightly with lightly greased foil. Roast for 1 hour. Remove from oven. Remove foil. Combine remaining mustard, maple syrup and oil in a small bowl. Brush over turkey. Re-cover and return to oven. Roast for 1 hour, brushing with pan juices after 30 minutes. 2 Remove turkey from oven. Discard foil. Baste with pan juices. Return to oven. Roast, uncovered, for a further 20 minutes or until turkey is golden and juices run clear when thickest part is pierced with a skewer (add more stock to pan if it evaporates). Transfer to a platter. Cover with foil. Stand for 15 minutes. 3 Meanwhile, make Gravy Skim fat

from pan, leaving ¼ cup juices. Place pan over high heat. Add flour. Cook, stirring, for 3 minutes or until bubbling. Slowly add apera and stock. Stir until smooth. Bring to the boil. Reduce heat to medium-low. Simmer, stirring, for 10 minutes or until thickened. Season with salt and pepper. 4 Carve turkey and serve with gravy, roast pumpkin and broccolini. NUTRITION: (per serve) 2684kJ; 27.4g fat; 6.5g sat fat; 74.3g protein; 36g carbs; 7.3g fibre; 150mg chol; 1394mg sodium.

72 super food ideas

DECEMBER 2014

$5.99

per serve

Mustard and maple turkey buffe with gravy

double dippers Kim’s sauces do double duty with a few simple tweaks to become dressings Recipes Kim CoverdalePhotography Guy BaileyStyling David MorganFood preparation Claire Brookman

1

Lime, lemongrass and mint dipping sauce

Makes ¾ cup Prep 15 minutes (plus 30 minutes standing) The zesty flavours in this sauce make it the perfect match for Vietnamese spring rolls, fishcakes and chicken meatballs. ¼ cup lime juice 1 stalk lemongrass (white part only), finely shredded 1 garlic clove, crushed 1cm piece fresh ginger, finely grated 2 tablespoons rice wine vinegar 2 teaspoons fish sauce 2 teaspoons brown sugar ¼ cup fresh mint leaves, finely chopped 1 Combine lime juice, lemongrass, garlic,

ginger, vinegar, fish sauce and sugar in a bowl. Set aside for 30 minutes to allow flavours to develop. 2 Add mint just before serving.

2

Lemony garlic mayonnaise

Makes ¾ cup Prep 15 minutes This creamy, garlicky mayonnaise goes well with cooked prawns or fried chicken. ½ cup Kewpie Japanese-style mayonnaise 1 garlic clove, crushed 2 teaspoons finely grated lemon rind 2 tablespoons lemon juice 1 small red chilli, seeded, finely chopped 1 teaspoon soy sauce Extra finely chopped chilli, to serve 1 Combine all ingredients in a bowl. Season

with pepper. Serve topped with extra chilli.

3

Chimichurri dipping sauce

Makes 1 cup Prep 10 minutes This punchy herb and chilli-flavoured dipping sauce is traditionally served with barbecued meat such as beef skewers, but is also great with grilled prawns. 1¾ cups fresh flat-leaf parsley leaves ¹⁄ ³ cup fresh oregano leaves 2 garlic cloves, quartered ½ teaspoon dried chilli flakes ¹⁄ ³ cup extra virgin olive oil ¼ cup red wine vinegar 1 Place all ingredients in a food processor.

Process, stopping machine and scraping down side of bowl, until herbs are finely chopped and mixture is combined. Transfer to a bowl. Season with salt and pepper. Serve.

4

Dill, fried caper and eschalot dipping sauce

The dill and capers in this dipping sauce are just waiting to be teamed with all kinds of seafood dishes, such as fish cocktails, oysters or barbecued prawns. Makes ½ cup Prep 10 minutes Cook 5 minutes 2 tablespoons olive oil 2 tablespoons drained capers 1 tablespoon chopped fresh dill leaves 1 eschalot, finely chopped 1 garlic clove, crushed ¼ cup lemon juice

5

Makes ½ cup Prep 15 minutes Cook 2 minutes The Asian flavours in this dipping sauce are delicious paired with spring rolls, dumplings or lamb cutlets. The sticky honey adds a touch of sweetness. 2 teaspoons vegetable oil 2 green onions, thinly sliced 2 garlic cloves, finely chopped 1 small red chilli, thinly sliced ¹⁄ ³ cup soy sauce 1 tablespoon honey 1 teaspoon sesame oil 1 teaspoon sesame seeds, toasted 1 Heat vegetable oil in a small

frying pan over medium-high heat. Add onion, garlic and chilli. Cook, stirring, for 2 minutes or until onion and chilli starts to char. Transfer to a heatproof bowl. 2 Add soy sauce, honey, sesame oil, sesame seeds and 2 tablespoons cold water. Season with pepper. Stir well to combine. Serve.

get more

đ

đ 1 Heat ½ the oil in a small frying pan

recommends Slightly sweeter than regular mayonnaise, Kewpie is great mixed with soy sauce or wasabi to make a super-easy dipping sauce.

74 super food ideas

DECEMBER 2014

over high heat. Add capers. Cook for 5 minutes or until crisp and golden. Remove from heat. 2 Combine dill, eschalot, garlic, lemon juice and remaining oil in a bowl. Add capers. Season with pepper. Stir well to combine. Serve.

Honey, soy and sesame dipping sauce

đ

đ

sauce Double the ingredients (except the lemongrass) and use as a dressing for noodle salads. Lemony garlic mayonnaise Add an extra 2 tablespoons lemon juice to the mayonnaise and use as a dressing for coleslaw. Chimichurri dipping sauce Use as a dressing for a roast potato salad. Dill, fried caper and eschalot dipping sauce Use as a dressing to drizzle over a crisp green salad. Honey, soy and sesame dipping sauce Use as a marinade or sauce for chicken, beef or pork.

christmas sauces

$4.57 total

45 mins

and mint dipping sauce

$1.93 total

Asian

Takes 15 mins

dipping sauce

$6.62 total

10 mins

Asian

$0.84 total

17 mins

Honey, soy and sesame dipping sauce

JUST

$2.51 total

15 mins

and eschalot dipping sauce

DECEMBER 2014 super food ideas

75

main courses Beef, pork, fish and vegetarian – Claire’s superstar mains will suit everyone! Recipes & food preparation Claire BrookmanPhotography Andrew YoungStyling Fiona Sinclair

1

Beer roast beef with garlic butter

Serves 8 Prep 20 minutes (plus 2 hours refrigeration and 20 minutes standing) Cook 1 hour You’ll need unwaxed kitchen string. 2 tablespoons wholegrain mustard 1 tablespoon drained green peppercorns, roughly chopped 2 tablespoons chopped fresh rosemary 1 tablespoon brown sugar 375ml bottle beer 6 garlic cloves, peeled 1.5kg piece beef Scotch fillet 1½ cups chicken stock 100g butter, softened 1 Combine mustard, peppercorns,

$8.21

per serve

Beer roast beef with garlic butter

rosemary, sugar and ¼ cup beer in a bowl (see note). Crush ½ the garlic cloves and add to beer mixture. 2 Tie beef with kitchen string at 5cm intervals. Rub all over with beer mixture. Refrigerate for 2 hours or overnight, if time permits. 3 Preheat oven to 200°C/180°C fan-forced. Place beef, including marinade, in a roasting pan. Add stock, and remaining beer and garlic to pan. Roast for 1 hour for medium, or until cooked to your liking. Transfer garlic cloves to a small bowl. Cover beef loosely with foil. Stand for 20 minutes. Meanwhile, using a fork, mash garlic cloves until smooth. Add butter. Season with salt and pepper. Mash until smooth. 4 Remove and discard string from beef.

Slice beef. Serve with garlic butter and pan juices, if desired. NUTRITION: (per serve) 2196kJ; 36.9g fat; 17.7g sat fat; 41.5g protein; 3.8g carbs; 1g fibre; 127mg chol; 491mg sodium.

in an airtight bottle or container if marinating overnight.

76 super food ideas

DECEMBER 2014

christmas mains

2

Roast pork with grape and pistachio stuffing Serves 8 Prep 30 minutes (plus 5 minutes standing) Cook 2 hours You’ll need unwaxed kitchen string. 50g butter 1 brown onion, finely chopped 2 garlic cloves, crushed ¼ teaspoon ground cinnamon 1½ cups fresh breadcrumbs ¹⁄ ³ cup chopped pistachio kernels ¼ cup chopped fresh flat-leaf parsley leaves 600g bunch red seedless grapes 2kg rolled pork loin Extra 20g butter 1 eschalot, sliced 2 teaspoons plain flour ¹⁄ ³ cup madeira ½ cup chicken stock 3 sprigs fresh thyme

1 Melt butter in a frying pan over medium

3 Roast for 20 minutes. Reduce heat

heat. Add onion. Cook, stirring, for 10 minutes or until softened. Add garlic and cinnamon. Cook, stirring, for 1 minute or until fragrant. Transfer to a heatproof bowl. Cool for 5 minutes. Add breadcrumbs, pistachios and parsley. Chop 150g of the grapes. Cut remaining grapes into small bunches and reserve. Add chopped grapes to breadcrumb mixture. Season with salt and pepper. Stir until combined. 2 Preheat oven to 250°C/230°C fan-forced. Remove string from pork. Unroll. Pat dry with paper towel. Place on a board. Score rind at 2.5cm intervals. Place pork, skin-side down, on board. Slice crossways through thickest part of the meat, being careful not to cut the whole way through. Open out to form 1 large piece. Press stuffing over pork. Roll up to enclose. Tie with kitchen string at 3cm intervals to secure. Place on a lightly greased wire rack in a large flameproof roasting pan. Sprinkle with salt.

to 180°C/160°C fan-forced. Roast for a further 1 hour 30 minutes or until juices run clear when a skewer is inserted into centre of pork. Transfer pork to a plate. Cover loosely with foil. Set aside for 10 minutes to rest. Discard any excess fat from pan. 4 Melt extra butter in pan over medium-high heat. Add eschalot. Cook, stirring, for 5 minutes or until softened. Add flour. Cook for 1 minute. Stir in madeira. Bring to a simmer. Simmer for 2 minutes. Stir in stock. Add thyme sprigs. Bring to the boil. Reduce heat to low. Add reserved bunches of grapes. Simmer for 5 minutes or until sauce thickens slightly and grapes are just starting to collapse. Season with pepper. 5 Remove and discard string from pork. Slice pork. Serve with grape sauce. NUTRITION: (per serve) 3285kJ; 51.5g fat; 20.4g sat fat; 53.7g protein; 23.6g carbs; 4.2g fibre; 123mg chol; 398mg sodium.

$4.52

per serve Roast pork with grape and pistachio stuffing

DECEMBER 2014 super food ideas

77

$4.17

per serve

Slow cooker pork shoulder with apple and sage sauce

3

Slow cooker pork shoulder with apple and sage sauce

Serves 8 Prep 15 minutes Cook 8 hours and 10 minutes on low (or 4 hours and 10 minutes on high) You’ll need unwaxed kitchen string. 2kg pork shoulder, rind removed and reserved 2 tablespoons olive oil 4 eschalots, thinly sliced ¼ cup roughly chopped fresh sage leaves 4 garlic cloves, crushed 2 fresh thyme sprigs 4 fresh bay leaves 330ml bottle crushed apple cider ²⁄³ cup chicken stock 2 tablespoons maple syrup 4 granny smith apples, peeled, cored, roughly chopped 1 tablespoon caster sugar 2 teaspoons white wine vinegar 78 super food ideas

DECEMBER 2014

Finely chopped fresh and whole sage leaves, to serve 1 Remove and discard excess fat from

reserved rind. Score rind at 2.5cm intervals. Place rind, top-side up, on a wire rack set over a baking tray. Refrigerate until needed (see note). Tie up pork with kitchen string at 5cm intervals. 2 Heat ½ the oil in a large frying pan over medium-high heat. Add pork. Cook, turning, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker. 3 Reduce heat to medium. Heat ½ the remaining oil in pan. Add eschalot. Cook for 4 minutes or until softened. Add sage and garlic. Cook for 1 minute or until fragrant. Transfer to slow cooker. Add thyme sprigs and bay leaves. Combine cider, stock and maple syrup. Add to slow cooker. Cover with lid. Cook on low for

6 to 8 hours (or on high for 4 hours), adding apple halfway through cooking time. 4 Preheat oven to 220°C/200°C fan-forced. Rub rind with remaining oil. Sprinkle with salt. Roast for 40 to 50 minutes until golden and crisp. Cool. Cut into pieces. Set aside. 5 Transfer pork to a plate. Cover to keep

warm. Transfer apple and ¼ cup cooking liquid to a food processor. Add sugar and vinegar. Process until roughly chopped. 6 Remove and discard string from pork. Slice. Serve with crackling and apple sauce, and sprinkle with sage. NUTRITION: (per serve) 2404kJ; 32.9g fat; 12.6g sat fat; 47.2g protein; 19.9g carbs; 2.1g fibre; 162mg chol; 1145mg sodium.

removes any excess moisture, which will result in perfect crispy crackling.

christmas mains

4

Whole snapper with herb pesto and crispy potatoes

Serves 8 Prep 30 minutes Cook 1 hour 1.5kg chat potatoes, cut into 5mm thick slices ½ cup extra virgin olive oil 2kg whole snapper 1 cup firmly packed fresh flat-leaf parsley leaves ¹⁄³ cup chopped fresh chives ²⁄ ³ cup firmly packed fresh dill leaves 2 garlic cloves, crushed ½ cup walnuts, toasted 1 lemon, sliced

400g punnet tomato medley mix 3 cups watercress sprigs Steamed asparagus and lemon wedges, to serve 1 Preheat oven to 220°C/200°C fan-forced.

Line a large baking tray (with sides) with baking paper. 2 Place potatoes on prepared tray. Drizzle with 2 tablespoons oil. Season with salt and pepper. Bake for 10 minutes. 3 Meanwhile, pat fish dry with paper towel. 4 Place parsley, chives, dill, garlic and walnuts in a food processor. Process until roughly chopped. Add 2 tablespoons oil.

Process until combined. Spread fish cavity with herb mixture. Top with lemon slices. Drizzle fish with remaining oil. Season with salt and pepper. 5 Place fish on potatoes. Bake for 15 minutes. Reduce oven temperature to 180°C/160°C fan-forced. Bake for 20 minutes. Add tomatoes. Bake for a further 10 to 15 minutes or until fish is cooked through and tomatoes are tender. Sprinkle with 1 cup watercress. Serve with remaining watercress, asparagus and lemon. NUTRITION: (per serve) 2005kJ; 21.7g fat; 3.2g sat fat; 38.4g protein; 27.1g carbs; 7.2g fibre; 91mg chol; 213mg sodium.

Whole snapper with herb pesto and crispy potatoes

$8.62

per serve

free

DECEMBER 2014 super food ideas

79

christmas mains

5

Sweet potato and onion Wellington

Serves 8 Prep 30 minutes (plus cooling and 15 minutes refrigeration) Cook 1 hour 15 minutes 2 x 600g orange sweet potatoes, peeled, cut lengthways into thirds 3 red onions, halved, cut into thin wedges 2 tablespoons maple syrup ¼ cup extra virgin olive oil 1 cup roughly chopped walnuts 20g butter 250g Swiss brown mushrooms, thickly sliced 250g button mushrooms, thickly sliced 2 garlic cloves, crushed 4 sheets frozen puff pastry, partially thawed 150g goat’s cheese 2 tablespoons chopped fresh chives 2 tablespoons almond meal 1 egg, lightly beaten Tarragon and parsley salsa verde ½ cup finely chopped fresh flat-leaf parsley leaves 1 tablespoon finely chopped fresh tarragon 1 green onion, finely chopped 1 teaspoon finely grated lemon rind

2 tablespoons white wine vinegar ½ cup extra virgin olive oil 1 Preheat oven to 200°C/180°C fan-forced.

Line 2 large baking trays with baking paper. 2 Arrange potato and onion on 1 prepared

baking tray. Drizzle with maple syrup and 1 tablespoon oil. Season with salt and pepper. Place walnuts on other tray. Roast potato for 30 minutes or until tender. Add walnuts to oven for the final 10 minutes of cooking time. Cool both trays completely. 3 Heat butter and remaining oil in a frying pan over medium-high heat. Add mushrooms. Cook, stirring occasionally, for 10 minutes or until tender and all liquid has evaporated. Add garlic. Cook for 1 minute or until fragrant. Transfer to a colander placed over a bowl. Cool completely. 4 Place 2 pastry sheets on a piece of baking paper, slightly overlapping. Cut 1 remaining pastry sheet in half. Place pastry pieces, slightly overlapping, along 1 long side. Press joins to seal. 5 Combine goat’s cheese and chives in a bowl. Season with salt and pepper. Leaving a 5cm border on all sides, sprinkle pastry

and onion Wellington

80 super food ideas

DECEMBER 2014

$4.58

per serve

with cheese mixture, almond meal and walnuts. Top with mushroom mixture and onion. Layer potato lengthways, in 2 rows, side by side in centre of pastry. Fold long sides of pastry over potato mixture to cover, trimming excess pastry. Fold in short sides to enclose, pressing to seal. Turn Wellington over on baking paper. Brush with egg. Using a 7cm and an 8cm oak leaf cookie cutter, cut leaves from remaining pastry sheet. Arrange on pastry. Brush with egg. Season with salt and pepper. Refrigerate for 15 minutes. 6 Increase oven to 220°C/200°C fan-forced. Place a baking tray in oven until hot. Place Wellington, on baking paper, on hot tray. Bake for 30 to 35 minutes until golden and puffed. Stand for 10 minutes. 7 Meanwhile, make Tarragon and parsley salsa verde Combine herbs, onion, rind and vinegar in a small bowl. Gradually stir in oil until combined. Season with salt and pepper. 8 Thickly slice Wellington and serve with Tarragon and parsley salsa verde. NUTRITION: (per serve) 3343kJ; 56.3g fat; 14g sat fat; 15.7g protein; 54.5g carbs; 8.8g fibre; 58mg chol; 441mg sodium.

CSR004/CHR/SFI

CSR Treacle and CSR Dark Brown Sugar bring intense colour and rich flavour to your classic Christmas pudding recipe. This season, add a contemporary twist by topping your pudding with delicately spun sugar and an almond praline. You’ll be surprised how easy it is to add excitement to a traditional dessert that is perfect to share.

$3.62

per serve

Sticky caramel ham

ham glazes Give your centrepiece the star treatment with one of Claire’s glorious glazes

1

Sticky caramel ham

Serves 8 (with leftovers) Prep 20 minutes (plus 10 minutes standing) Cook 1 hour 45 minutes 10kg cooked leg of ham Whole cloves, to decorate 1 cup CSR raw caster sugar 1 cup orange juice, strained 12cm-long strip orange rind ½ teaspoon whole black peppercorns 1 cinnamon stick

1 Preheat oven to 180°C/160°C fan-forced.

Cut through ham rind 8cm from shank. Run your thumb under rind to separate it from fat. Peel back, sliding your fingers under rind as you go. Remove rind. Using a small sharp 82 super food ideas

DECEMBER 2014

knife, score fat diagonally at 3cm intervals to form a diamond pattern, being careful not to score fat too deeply. Pierce each diamond with a clove. Wrap shank end in foil. 2 Place sugar in a small saucepan over

medium heat. Cook, occasionally shaking pan, for 4 to 5 minutes or until melted and caramelised. Remove from heat. Carefully stir in juice (the mixture will splatter) to form a toffee-like consistency. Return to heat. Cook for 2 minutes or until toffee dissolves. Add rind, peppercorns and cinnamon. Simmer for 5 minutes or until slightly thickened. Stand for 10 minutes to thicken. Strain through a fine sieve. Discard solids. 3 Place ham on a wire rack in a roasting pan. Add boiling water until it reaches

2cm up side of pan. Brush ham with ¼ caramel mixture. Bake, basting with mixture every 20 minutes, for 1 hour 30 minutes or until golden. Remove foil from shank and serve. NUTRITION: (per serve) 1712kJ; 24.8g fat; 9.4g sat fat; 29.1g protein; 14.5g carbs; 0.1g fibre; 20mg chol; 2361mg sodium.

recommends Exclusive to CSR, Raw Caster Sugar combines the honey-like flavour of raw sugar with a finer crystal size that caramelises evenly.

THANK YOU TO AUSTRALIAN PORK LIMITED FOR SUPPLYING THE HAMS

Recipes Claire Brookman Photography Andrew Young Styling Fiona Sinclair Food preparation Amira Georgy

christmas ham glazes

2

Apricot and star anise ham glaze

Makes 1 cup Cook 5 minutes (plus 10 minutes standing) 250g jar apricot conserve ¼ cup brown sugar ¼ cup white wine 2 cinnamon sticks 1 star anise

1 Place conserve, sugar, white wine,

cinnamon and star anise in a small saucepan over medium-high heat. Cook, stirring, for 5 minutes or until conserve and sugar have melted. Stand for 10 minutes. Strain mixture through a fine sieve. Discard solids. See note.

3

Mango and chilli ham glaze

Makes 1 cup Cook 10 minutes (plus 10 minutes standing) 250g jar mango chutney with ginger ¼ cup brown sugar

¼ cup pineapple juice ¼ teaspoon dried chilli flakes 1 Place chutney, sugar, pineapple juice

and chilli flakes in a small saucepan over medium-high heat. Cook, stirring, for 5 minutes or until chutney and sugar have melted. Bring to a simmer. Simmer for 5 minutes or until slightly thickened. Stand for 10 minutes. Strain mixture through a fine sieve. Discard solids. See note.

4

Balsamic and raspberry ham glaze

Makes 1 cup Cook 5 minutes (plus 10 minutes standing) 250g jar raspberry conserve ¼ cup brown sugar 2 tablespoons balsamic vinegar 1 teaspoon whole black peppercorns 1 Place conserve, sugar, vinegar and

peppercorns in a small saucepan over medium-high heat. Cook, stirring, for 5 minutes or until jam and sugar have

melted. Stand for 10 minutes. Strain mixture through a fine sieve. Discard solids. See note.

5

Peach, whisky and macadamia ham glaze

Makes about 2 cups 1 cup peach conserve ¼ cup brown sugar ¼ cup bourbon whisky ¼ teaspoon allspice ¾ cup roughly chopped macadamia nuts

1 Place conserve, sugar, whisky

and allspice in a bowl. Stir until sugar has dissolved. Add macadamias.

your ham, prepare ham following step 1 of the Sticky caramel ham recipe (opposite). Then follow from step 3 using your chosen glaze.

Takes 15 mins

Apricot and star anise ham glaze

DECEMBER 2014 super food ideas

83

$1.51

per serve

salad

No matter what you call it, this popular potato salad has stood the test of time Recipe Amira GeorgyPhotography Al RichardsonStyling Michelle NoeriantoFood preparation Amira Georgy

Classic potato salad Serves 4 (as a side dish) Prep 20 minutes (plus cooling time) Cook 15 minutes 800g coliban potatoes, cut into 3cm pieces 1 teaspoon olive oil 3 middle bacon rashers, trimmed, finely chopped 4 small gherkins, halved lengthways, sliced 1 celery stalk, halved, sliced 2 green onions, sliced 2 hard-boiled eggs, quartered (see note) Creamy dressing ½ cup mayonnaise 2 teaspoons apple cider vinegar 84 super food ideas

DECEMBER 2014

1 teaspoon Dijon mustard 2 tablespoons finely chopped fresh dill 1 Place potato in a saucepan. Cover

with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 12 to 15 minutes or until potatoes are just tender. Drain. Set aside to cool completely. 2 Meanwhile, heat oil in a small frying pan over medium-high heat. Add bacon. Cook, stirring, for 5 minutes or until lightly browned. Transfer to a plate lined with paper towel to drain.

3 Make Creamy dressing Combine all

ingredients in a small jug. Season with salt and pepper. 4 Place potato, bacon, gherkin, celery, onion and egg in a large bowl. Add dressing. Toss gently to combine. Serve. NUTRITION: (per serve) 1944kJ; 27.9g fat; 4.5g sat fat; 15.5g protein; 35.1g carbs; 5.1g fibre; 135mg chol; 921mg sodium.

a small saucepan. Cover with cold water. Bring to the boil. Simmer for 7 minutes.

salad ideas A hot Aussie Christmas isn’t complete without bright, refreshing salads Recipes Heidi FlettPhotography Craig Wall Styling Fiona Sinclair Food preparation Amira Georgy

1

Chargrilled bread and tomato salad with olives

Serves 8 Prep 15 minutes Cook 35 minutes 1kg roma tomatoes, cut into wedges ¼ cup red wine vinegar 1 tablespoon dried oregano 2 garlic cloves, crushed ½ cup extra virgin olive oil 400g sourdough Vienna loaf, cut into 2cm thick slices 1 bunch rocket, trimmed ½ cup pitted kalamata olives 180g tub bocconcini, drained, torn

1 Preheat oven to 190°C/170°C fan-forced.

Line a large baking tray with baking paper. Place tomato, cut-side up, on tray. 2 Whisk together vinegar, oregano, garlic and ½ the oil. Spoon over tomato. Season with salt and pepper. Bake for 30 minutes until tomato is caramelised and softened. 3 Heat a chargrill pan or barbecue grill on medium-high heat. Lightly brush bread with remaining oil. Cook, in batches, for 1 to 2 minutes each side or until golden. Transfer to a baking tray to cool. 4 Tear bread. Place in a large shallow serving dish with rocket. Spoon over tomato and

juices from baking tray. Toss to combine. Top with olives and bocconcini. Serve.

1 Make Yoghurt dressing Combine all

NUTRITION: (per serve) 1354kJ; 18.4g fat;

2 Place freekeh in a large saucepan of

3.8g sat fat; 8.7g protein; 28.6g carbs; 3.5g

cold salted water. Cover. Bring to the boil over medium-high heat. Reduce heat to low. Simmer, uncovered, for 30 minutes or until tender. Drain. Rinse under cold water. Drain. Transfer to a large bowl. Set aside. 3 Meanwhile, preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place beetroot and onion on tray. Sprinkle with sugar. Drizzle with ½ the oil. Season with salt and pepper. Bake for 15 minutes or until onion is soft and golden. 4 Add herbs, vinegar and remaining oil to freekeh mixture. Toss to combine. Transfer to a serving bowl. Top with beetroot mixture and fetta. Sprinkle over pistachios and extra coriander. Serve with yoghurt dressing.

fibre; 5mg chol; 498mg sodium.

2

Beetroot, freekeh and pistachio salad

Serves 8 Prep 20 minutes Cook 35 minutes 350g packet wholegrain freekeh (see note) 450g can whole baby beetroot, drained, quartered 2 red onions, halved, cut into thin wedges 1 tablespoon brown sugar ¹⁄ ³ cup extra virgin olive oil ½ cup roughly chopped fresh coriander leaves ½ cup roughly chopped fresh flat-leaf parsley leaves 1 tablespoon red wine vinegar 100g fetta, crumbled ½ cup pistachio kernels, lightly toasted Extra fresh coriander leaves, to serve Yoghurt dressing 1 cup Greek-style yoghurt 1 garlic clove, crushed 2 tablespoons lemon juice 2 teaspoons ground cumin 2 tablespoons tahini

ingredients in a bowl. Set aside.

NUTRITION: (per serve) 1816kJ; 23g fat; 6g sat fat; 13.1g protein; 42.5g carbs; 10.2g fibre; 15mg chol; 317mg sodium.

that’s harvested young or ‘green’, then roasted. It has a nutty flavour and is high in fibre and low GI.

Beetroot, freekeh and pistachio salad

$2.16

per serve

$2.61

per serve Chargrilled bread and tomato salad with olives

86 super food ideas

DECEMBER 2014

christmas salads

3

Rice, cranberry and sweet potato salad

Serves 8 Prep 15 minutes Cook 25 minutes 500g sweet potato, peeled, cut into 3cm pieces 2 leeks, trimmed, thickly sliced 1 garlic clove, crushed ¹⁄ ³ cup extra virgin olive oil 2 cups SunRice Mountain Blend rice 1 teaspoon ground cinnamon 2 teaspoons ground cumin ¼ cup lemon juice 1 cup dried cranberries 1 bunch English spinach, stems removed, roughly chopped Fresh flat-leaf parsley leaves, to serve

1 Preheat oven to 180°C/160°C fan-forced.

Line a baking tray with baking paper. Place sweet potato, leek, garlic and 2 tablespoons oil in a large bowl. Season with salt and pepper. Toss to combine. Place on prepared tray. Bake for 25 minutes or until sweet potato is tender and lightly browned. Cool. 2 Meanwhile, cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain. 3 Place cinnamon, cumin, lemon juice and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid, shake well. 4 Place rice, sweet potato mixture, cranberries, spinach and dressing in a large bowl. Season with salt and pepper. Toss to combine. Spoon into a large serving dish. Sprinkle with parsley. Serve.

NUTRITION: (per serve) 1579kJ; 11.2g fat; 1.4g sat fat; 6.9g protein; 59.1g carbs; 6.9g fibre; 0mg chol; 95mg sodium.

4

Mixed leaves with radish, avocado and salad seeds

Serves 8 Prep 20 minutes 1 witlof, leaves separated 1 red baby cos, leaves separated 50g baby rocket 3 radishes, trimmed, thinly sliced 1 Lebanese cucumber, halved lengthways, thinly sliced diagonally 2 avocados, halved, sliced 1 red onion, thinly sliced ¼ cup natural seed mix with pine nuts Honey ginger dressing 2 tablespoons lemon juice 2cm piece fresh ginger, peeled, finely grated 2 tablespoons honey 1 tablespoon Dijon mustard 3 teaspoons soy sauce ¼ cup olive oil

5

Green bean salad with orange and mint

Serves 8 Prep 20 minutes Cook 10 minutes 1kg green beans, trimmed 2 oranges, peeled ¼ cup extra virgin olive oil 2 red onions, thinly sliced 1½ tablespoons balsamic vinegar 1 tablespoon brown sugar ½ cup fresh mint leaves ¹⁄ ³ cup natural sliced almonds, toasted 1 Bring a large saucepan of salted water

all ingredients in a screw-top jar. Season with salt and pepper. Shake well. 2 Combine witlof, cos and rocket in a bowl. Place leaves on a large serving platter. Top with radish, cucumber, avocado and red onion. Drizzle with Honey ginger dressing and sprinkle with seeds. Serve.

to the boil over high heat. Cook beans for 3 minutes or until bright green and just tender. Drain. Refresh under cold running water. Drain. Set aside. 2 Segment oranges over a bowl to catch juice, squeezing membranes to remove excess juice. 3 Heat oil in a frying pan over mediumhigh heat. Add onion. Cook for 5 minutes or until golden. Transfer to a bowl. Add vinegar, sugar and orange juice to pan. Cook, stirring, for 2 minutes or until mixture starts to boil. Remove from heat. 4 Add beans and orange to onion. Season with salt and pepper. Toss to combine. Place on a serving platter. Drizzle with vinegar mixture. Sprinkle with mint and almonds. Serve.

NUTRITION: (per serve) 913kJ; 19.3g fat;

NUTRITION: (per serve) 631kJ; 9.5g fat;

1 Make the Honey ginger dressing Place

3.2g sat fat; 2.7g protein; 8.4g carbs; 1.7g

1.1g sat fat; 4.3g protein; 9.6g carbs; 4.9g

fibre; 0mg chol; 199mg sodium.

fibre; 0mg chol; 40mg sodium.

$1.32

Mixed leaves with radish, avocado and salad seeds

per serve

$1.76

per serve

Green bean salad with orange and mint

gluten free

$2.00

per serve

free

DECEMBER 2014 super food ideas

87

vegetable dishes Here are Claire’s five nominees in the category of best supporting side… Recipes Claire Brookman Photography Andrew Young Styling Fiona Sinclair Food preparation Amira Georgy

1

Roasted pumpkin and parsnip with sweet garlic and crispy sage Serves 8 Prep 15 minutes Cook 30 minutes 1 garlic bulb, halved crossways 1kg kent pumpkin, cut into 8 wedges (unpeeled) 4 parsnips, peeled, halved lengthways ¼ cup extra virgin olive oil 1 bunch fresh sage 2 tablespoons pepitas 1 tablespoon brown sugar

NUTRITION: (per serve) 746kJ; 8.9g fat;

Line 2 large baking trays with baking paper. 2 Arrange garlic, pumpkin and parsnip on

prepared trays. Drizzle with oil. Season with salt and pepper. Roast for 20 minutes. 3 Meanwhile, combine sage, pepitas and sugar in a bowl. 4 Sprinkle sage mixture over vegetables. Roast for 10 minutes or until golden and tender. Transfer to a platter. Serve.

Takes 45 mins

$3.00

per serve

of kale. Roughly chop leaves.

5.3g fibre; 0mg chol; 50mg sodium.

2 Heat oil in a large frying pan over medium

2

1 Preheat oven to 200°C/180°C fan-forced.

Creamy potato and kale gratin

Serves 8 Prep 30 minutes (plus 10 minutes standing) Cook 1 hour 35 minutes ½ bunch kale 1 tablespoon extra virgin olive oil 1 brown onion, halved, thinly sliced 2 garlic cloves, crushed 2 teaspoons chopped fresh thyme leaves 1.5kg red delight potatoes, very thinly sliced 300ml pure cream ¾ cup grated cheddar 50g blue cheese, crumbled ¼ cup roughly chopped pecans Extra fresh thyme leaves, to serve

Roasted pumpkin and parsnip with sweet garlic and crispy sage

$1.94

per serve

free

Creamy potato and kale gratin

88 super food ideas

DECEMBER 2014

1 Trim and discard stems and centre vein

1.3g sat fat; 3.5g protein; 21.5g carbs;

heat. Add onion. Cook for 5 minutes or until golden. Add garlic, thyme and kale. Cook, stirring, for 2 to 3 minutes or until kale is wilted. 3 Preheat oven to 200°C/180°C fan-forced. Grease a 10-cup-capacity metal baking pan. 4 Layer ¹⁄³ of the potato over base of prepared pan. Spoon over ½ the onion mixture, spreading evenly. Arrange ½ the remaining potato on top. Repeat layers. Pour over cream. Season with salt and pepper. Cover tightly with foil. Bake for 1 hour or until potato is tender. 5 Remove and discard foil. Sprinkle over combined cheddar, blue cheese and pecans. Bake for a further 20 to 25 minutes or until golden and tender. Stand for 10 minutes. Sprinkle with extra thyme. Serve. NUTRITION: (per serve) 1715kJ; 26.6g fat; 13.7g sat fat; 11g protein; 29.4g carbs; 5.2g fibre; 55mg chol; 207mg sodium.

christmas sides

3

Roasted apple and Brussels sprouts with crispy bacon

Serves 8 Prep 15 minutes (plus 5 minutes cooling) Cook 35 minutes 2 x 500g bags frozen Brussels sprouts 3 pink lady apples, cored, cut into wedges 2 tablespoons extra virgin olive oil 4 middle bacon rashers, trimmed, finely chopped ½ cup walnuts, roughly chopped 1 tablespoon chopped fresh chives

4

Crunchy potato and baby carrots with rosemary salt

Serves 8 Prep 10 minutes (plus 5 minutes cooling) Cook 50 minutes 1kg red delight potatoes 2 tablespoons finely chopped fresh rosemary leaves 1 tablespoon sea salt 2 bunches baby (Dutch) carrots, trimmed, peeled 6 brown pickling onions, peeled, quartered ¼ cup extra virgin olive oil

1 Preheat oven to 220°C/200°C fan-forced.

Line a large baking tray with baking paper. Place sprouts in a saucepan of boiling water. Return to the boil. Drain immediately. Rinse under cold water. Stand for 5 minutes to cool slightly. 2 Cut sprouts in half. Place in a bowl with apple and oil. Season well with salt and pepper. Toss to coat. Arrange apple and sprouts in a single layer on prepared tray. Sprinkle with bacon. Roast for 15 minutes. 3 Add walnuts. Roast for 15 minutes or until apple and sprouts are golden and tender. Serve sprinkled with chives. NUTRITION: (per serve) 729kJ; 9.2g fat; 1.3g sat fat; 10.4g protein; 9.6g carbs; 6.1g fibre; 13mg chol; 402mg sodium.

$2.16

per serve

1 Preheat oven to 200°C/180°C fan-forced.

Line 2 large baking trays with baking paper.

NUTRITION: (per serve) 800kJ; 7.5g fat; 1g sat fat; 4.2g protein; 23.1g carbs; 6.8g fibre; 0mg chol; 922mg sodium.

5

Lemon-roasted cauliflower and broccoli

Serves 8 Prep 10 minutes Cook 20 minutes 600g cauliflower, cut into small florets 400g broccoli, cut into small florets ¼ cup lemon-infused extra virgin olive oil ¼ cup pine nuts 280g jar green Sicilian olives, drained ¹⁄ ³ cup whole fresh flat-leaf parsley leaves 100g fetta, crumbled into large pieces Lemon zest, to serve

2 Place potatoes in a large saucepan. Cover

with cold water. Bring to the boil over high heat. Boil for 8 to 10 minutes or until just tender. Drain. Set aside for 5 minutes or until cool enough to handle. Cut potatoes into large pieces. 3 Meanwhile, combine rosemary and salt in a small bowl. 4 Arrange potato, carrot and onion in a single layer on prepared trays. Drizzle with oil. Season with pepper. Toss to coat. 5 Roast for 40 minutes or until golden and tender, sprinkling with rosemary salt in the last 10 minutes of cooking time. Serve.

Roasted apple and Brussels sprouts with crispy bacon

1 Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. 2 Place cauliflower and broccoli on prepared tray. Drizzle with 2 tablespoons oil. Season with salt and pepper. Roast for 10 minutes. 3 Add pine nuts and olives. Roast for a further 10 minutes or until vegetables are golden and tender. Drizzle with remaining oil. Toss to combine. Transfer to a platter. Sprinkle with parsley, fetta and zest. Serve. NUTRITION: (per serve) 851kJ; 16.8g fat; 4.5g sat fat; 7.3g protein; 3.6g carbs; 4.6g fibre; 8mg chol; 612mg sodium.

30 mins

$1.69

per serve

Lemon-roasted cauliflower and broccoli

free

gluten $1.81 free per serve

DECEMBER 2014 super food ideas

89

shortbreads The secret to shortbread? Kim’s fab recipes and quality Western Star butter

1

Lemon snowflakes

Makes about 40 Prep 35 minutes (plus 30 minutes refrigeration, 30 minutes setting and cooling) Cook 30 minutes You’ll need an 8cm snowflake cutter. 200g Western Star Chef’s Choice Premium Cultured unsalted butter, chilled, chopped ½ cup caster sugar ½ cup rice flour 1½ cups plain flour 2 teaspoons finely grated lemon rind 2 teaspoons lemon juice Silver cachous, to decorate Royal icing 1 egg white 1½ cups pure icing sugar, sifted 1 Process butter, sugar, flours, lemon rind

and juice in the bowl of a food processor,

Lemon snowflakes

$0.13 each

90 super food ideas

DECEMBER 2014

stopping and scraping down sides with a spatula, if needed, until dough just comes together. Turn out onto a lightly floured surface. Knead gently to combine. 2 Divide dough in half. Shape into discs. Wrap in plastic wrap. Refrigerate for 30 minutes or until just firm. 3 Preheat oven to 170°C/150°C fan-forced. Grease 3 large baking trays. Line with baking paper. Roll out 1 portion of dough between 2 sheets of baking paper until 3mm-thick. Using an 8cm snowflake cutter, cut shapes from dough, re-rolling and cutting dough trimmings. Place snowflakes, 2cm apart, on prepared trays. Repeat with remaining dough portion. 4 Bake, 1 tray at a time, for 10 minutes or until just firm to touch, but not browned. Cool on trays for 10 minutes. Transfer to a wire rack to cool completely.

5 Make Royal icing Whisk egg white

until frothy. Gradually whisk in icing sugar until mixture is smooth and thick. Spoon into a snap-lock bag. Snip off 1 corner. Using picture as a guide, pipe icing onto 1 snowflake. Decorate with cachous. Repeat with remaining snowflakes, icing and cachous. Set aside for 30 minutes or until icing is set. Serve. NUTRITION: (each) 362kJ; 3.7g fat; 2.4g sat fat; 0.8g protein; 12.5g carbs; 0.2g fibre; 7mg chol; 17mg sodium.

recommends Made in the traditional European way, Western Star Chef’s Choice Premium Cultured Unsalted Butter has a light, yet complex flavour.

CREATED FOR WESTERN STAR BY SUPER FOOD IDEAS

$0.17 each

Chocolate Christmas shortbread buttons

$0.21 each

Raspberry jam-filled stars

RECIPES KIM COVERDALE

PHOTOGRAPHY GUY BAILEY & ANDREW YOUNG

STYLING SARAH O’BRIEN FOOD PREPARATION HEIDI FLETT

2

Raspberry jam-filled stars

Makes about 20 Prep 25 minutes (plus 30 minutes refrigeration, and cooling) Cook 30 minutes You’ll need a 6cm star-shaped cutter and a 2.5cm round cutter. 200g Western Star Chef’s Choice Premium Cultured unsalted butter, chilled, chopped ½ cup caster sugar ½ cup rice flour 1½ cups plain flour 2 teaspoons vanilla extract 5 tablespoons raspberry jam Icing sugar mixture, for dusting 1 Process butter, sugar, flours and vanilla

in the bowl of a food processor stopping and scraping down sides with a spatula, if needed, until dough just comes together. Turn out onto a lightly floured surface. Knead gently to combine. 2 Divide dough in half. Shape into discs. Wrap in plastic wrap. Refrigerate for 30 minutes or until just firm. 3 Preheat oven to 170°C/150°C fan-forced. Grease 3 large baking trays. Line with baking paper. Roll out 1 portion of dough between 2 sheets of baking paper until 3mm thick. Using 6cm star-shaped cutter, cut shapes from dough, re-rolling and

cutting trimmings. Place stars, 2cm apart, on prepared trays. Repeat with remaining dough. Using 2.5cm round cutter, cut 1 round from the centre of ½ the stars. 4 Bake, 1 tray at a time, for 10 minutes

180g block dark chocolate, chopped Assorted coloured sprinkles, to decorate 1 Preheat oven to 170°C/150°C fan-forced.

NUTRITION: (each) 623kJ; 7.5g fat; 4.9g

Grease 3 large baking trays. Line with baking paper. 2 Process butter, sugar, flours, vanilla and cocoa in a food processor, stopping and scraping down sides with a spatula, if needed, until dough just comes together, adding 2 teaspoons cold water, if required, to bring dough together. Turn out dough onto a lightly floured surface. Knead gently to combine.

sat fat; 1.4g protein; 19.3g carbs; 0.4g

3 Roll 2 level teaspoons of dough into

fibre; 13mg chol; 33mg sodium.

a ball. Place on 1 tray. Flatten slightly. Repeat with remaining dough. Bake, 1 tray at a time, for 10 minutes or until just firm to touch. Cool completely on trays. 4 Place chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 to 2 minutes or until smooth. Stand for 5 minutes to cool slightly. 5 Spoon chocolate onto buttons, allowing it to drizzle down sides. Decorate with sprinkles. Set aside for 30 minutes or until set. Serve.

or until just firm to touch, but not browned. Cool on trays for 10 minutes. Transfer to a wire rack to cool completely. 5 Spoon 1 teaspoon of jam onto the centre of each whole star. Leaving a 3mm border, spread jam over stars. Top with cut stars, pressing gently to secure. Dust stars liberally with icing sugar. Serve.

3

Chocolate Christmas shortbread buttons

Makes about 50 Prep 30 minutes (plus 30 minutes standing, 30 minutes setting, and cooling) Cook 30 minutes 200g Western Star Chef’s Choice Premium Cultured unsalted butter, chilled, chopped ½ cup caster sugar ½ cup rice flour 1½ cups plain flour 2 teaspoons vanilla extract 2 tablespoons Dutch-processed cocoa powder, sifted

NUTRITION: (each) 343kJ; 4.5g fat; 3.2g sat fat; 0.8g protein; 9.6g carbs; 0.4g fibre; 6mg chol; 16mg sodium. DECEMBER 2014 super food ideas

91

4

Shimmering angels

Makes about 42 Prep 30 minutes (plus 30 minutes refrigeration and cooling) Cook 30 minutes You’ll need a 5cm x 7cm angel cutter and decorative twine or thin ribbon. 200g Western Star Chef’s Choice Premium Cultured unsalted butter, chilled, chopped ½ cup caster sugar ½ cup rice flour 1½ cups plain flour 2 teaspoons vanilla extract Coloured sugar, to decorate 1 Process butter, sugar, flours and

vanilla in the bowl of a food processor, stopping and scraping down sides with a spatula, if needed, until dough just comes together. Turn out onto a lightly floured surface. Knead gently to combine. 2 Divide dough in half. Shape into discs. Wrap in plastic wrap. Refrigerate for 30 minutes or until just firm. 3 Preheat oven to 170°C/150°C fan-forced. Grease 3 large baking trays. Line with baking paper. 4 Roll out 1 portion of dough between 2 sheets of baking paper until 3mm thick. Using 5cm x 7cm angel cutter, cut shapes from dough, re-rolling and cutting dough trimmings. Place, 2cm apart, on prepared trays. Using picture as a guide, make a hole in the top of each angel with a skewer. Repeat with remaining dough potion. 5 Bake, 1 tray at a time, for 10 minutes or until just firm to touch, but not browned. Working 1 at a time, brush hot shortbread angels with cold water. Sprinkle with sugar. Set aside for 10 minutes to cool slightly. Transfer to a wire rack to cool completely. 6 Thread twine or ribbon through holes

in angels to form bunting. Serve. NUTRITION: (each) 286kJ; 3.6g fat; 2.3g sat fat; 0.7g protein; 8.7g carbs; 0.2g fibre; 6mg chol; 15mg sodium.

recommends To ensure the ideal texture for melt-inthe-mouth shortbread, use Western Star Chef’s Choice Premium Cultured Unsalted Butter.

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$0.10 each

Shimmering angels

CREATED FOR WESTERN STAR BY SUPER FOOD IDEAS

5

Shortbread Christmas trees

Makes 4 Prep 50 minutes (plus 1 hour refrigeration, 20 minutes setting, and cooling) Cook 40 minutes You’ll need 7.5cm, 7cm, 6cm, 5.5cm, 4.5cm and 2.5cm star-shaped cutters. 200g Western Star Chef’s Choice Premium Cultured unsalted butter, chilled, chopped ½ cup caster sugar ½ cup rice flour 1½ cups plain flour 2 teaspoons vanilla extract 100g white chocolate, chopped Silver cachous and icing sugar mixture, to decorate 1 Process butter, sugar, flours and vanilla

in the bowl of a food processor, stopping and scraping down sides with a spatula, if needed, until dough just comes together. Turn out onto a lightly floured surface. Knead gently to combine. 2 Divide dough in half. Shape into discs. Wrap in plastic wrap. Refrigerate for 30 minutes or until just firm. 3 Preheat oven to 170°C/150°C fan-forced.

Grease 4 large baking trays. Line with baking paper. 4 Roll out 1 portion of dough between

2 sheets of baking paper until 3mm thick. Using 7.5cm star-shaped cutter, cut 8 stars from dough. Repeat with 7cm star-shaped cutter, re-rolling and cutting dough trimmings. Place stars, 2cm apart, on 2 prepared trays. Bake, 1 tray at a time, for 10 minutes or until just firm to touch, but not browned. Stand on trays for 10 minutes. Transfer to a wire rack to cool completely. 5 Repeat with remaining dough, cutting 8 x 6cm stars, 8 x 5.5cm stars, 8 x 4.5cm stars and 8 x 2.5cm stars from dough, re-rolling and cutting dough trimmings. Place on prepared trays, except smallest stars. Bake, 1 tray at a time, for 10 minutes or until just firm to touch, but not browned, adding smallest stars halfway through cooking. Stand on trays for 10 minutes. Transfer to a wire rack to cool completely. 6 Place white chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon after 30 seconds, for 1 minute or until smooth. Stand for 5 minutes to cool slightly.

7 Spoon ¹⁄³ of the chocolate into a snap-lock bag. Snip off 1 corner. Using picture as a guide, pipe small dots of chocolate onto points of each star. Decorate with cachous, pressing gently to secure. Stand for 5 minutes or until set. 8 Place 4 of the large stars on a sheet of baking paper. Spoon a little of the remaining chocolate in the centre of each star (re-melting chocolate, if needed). Top with another same-sized star, rotating the star so the points sit at a different angle to the first star (see picture for guide). Repeat layering with more chocolate and remaining stars (except for the smallest stars) to form 4 Christmas trees. 9 Spoon chocolate on top of Christmas trees. Using picture as a guide, and working with 1 tree at a time, stand 2 small stars on top of each tree, pressing gently to secure. Pipe any remaining chocolate on trees, allowing chocolate to drizzle down trees in a decorative pattern. Set aside for 20 minutes or until set. Dust liberally with icing sugar. Serve. NUTRITION: (per tree) 3352kJ; 45.6g fat; 29.6g sat fat; 8.7g protein; 91.7g carbs; 2g fibre; 71mg chol; 179mg sodium.

$1.54 each

Shortbread Christmas trees

DECEMBER 2014 super food ideas

93

$2.25

traditional sweets A cup of tea and one of Kim’s cherished sweets – it’s a Christmas treat!

1

Steamed cherry pudding

Serves 8 Prep 20 minutes (plus cooling and standing) Cook 5 hours 20 minutes 250g packet dried dates, chopped 3 cups mixed dried fruit 125g butter, chopped 1 cup dark brown sugar 1 teaspoon bicarbonate of soda 415g can stoneless black cherries in syrup 2 eggs, lightly beaten 1 cup self-raising flour ½ cup plain flour 2 teaspoons mixed spice 1 teaspoon ground cinnamon ½ cup almond meal ¼ cup brandy 1 tablespoon caster sugar Custard, to serve

1 Place dates, dried fruit, butter, sugar and ½ cup water in a saucepan over medium-

94 super food ideas

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high heat. Cook, stirring occasionally, for 5 minutes or until butter is melted. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Remove from heat. Stir in bicarbonate of soda. Cool completely. 2 Grease an 8-cup-capacity metal pudding basin with lid. Line base with 2 layers of baking paper. Grease inside the lid. 3 Drain syrup from cherries and reserve. Reserve ¹⁄³ cup cherries. Quarter remaining cherries. Place on a plate lined with paper towel. Pat dry. 4 Add eggs to fruit mixture. Mix well. Sift over flours, spice and cinnamon. Add almond meal. Stir well to combine. Add quartered cherries and brandy. Stir well. Spoon mixture into prepared basin. Level top. Tap pan gently on bench to remove any air bubbles. Level top. Secure lid. 5 Place basin in a large saucepan. Pour enough boiling water into saucepan to come halfway up side of basin. Cover. Place over medium heat. Boil for 5 hours, adding

more boiling water when necessary (see note). Remove from heat. 6 Combine reserved cherry syrup and sugar

in a saucepan over medium heat. Cook for 2 to 3 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer for 10 minutes or until slightly thickened. 7 Carefully lift basin from water. Stand for 10 minutes. Remove lid. Turn out pudding onto a heatproof plate. Top with reserved cherries and drizzle with a little syrup. Serve with remaining syrup and custard. NUTRITION: (per serve) 3248kJ; 23.1g fat; 12g sat fat; 10.7g protein; 126.7g carbs; 9.1g fibre; 73mg chol; 563mg sodium.

saucepan during cooking and top up the boiling water to keep it at the halfway mark. It cannot boil dry.

STYLING FIONA SINCLAIR & SARAH O’BRIEN FOOD PREPARATION CLAIRE BROOKMAN & HEIDI FLETT

Steamed cherry pudding

RECIPES KIM COVERDALE PHOTOGRAPHY GUY BAILEY & ANDREW YOUNG

per serve

christmas sweets

2

Rich dark chocolate and stout fruit cake

Serves 20 Prep 25 minutes (plus cooling) Cook 3 hours 10 minutes 250g butter, chopped 3 cups mixed dried fruit 1 cup raisins 1 cup prunes, chopped ¹⁄ ³ cup red glacé cherries, quartered ½ cup dark brown sugar ½ teaspoon bicarbonate of soda 4 eggs, lightly beaten 3 cups plain flour 2 teaspoons mixed spice 2 tablespoons cocoa powder ²⁄ ³ cup stout

chocolate. Spoon mixture into prepared pan. Level top. Tap pan gently on bench to remove any air bubbles. Level top. Arrange almonds on top of cake in a decorative pattern, pressing gently to secure. 4 Bake for 3 hours or until a knife inserted into cake comes out clean (cover cake loosely with foil during cooking if over-browning). 5 Place a sheet of foil over cake in pan, wrapping foil down sides of pan. Place a wooden board on top of cake and turn upside down to cool completely in pan. Remove cake from pan and serve.

200g dark chocolate, chopped Blanched almonds, to decorate 1 Place butter, mixed dried fruit, raisins,

prunes, cherries, sugar and ½ cup water in a saucepan over medium-high heat. Cook, stirring occasionally, until butter is melted. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Remove from heat. Stir in bicarbonate of soda. Set aside to cool completely. 2 Preheat oven to 150°C/130°C fan-forced. Line a 6cm-deep, 20cm square cake pan with 3 layers of baking paper, extending paper 3cm above edges of pan. 3 Add eggs to cooled fruit mixture. Stir to combine. Sift over flour, spice and cocoa. Mix well. Stir in stout and

NUTRITION: (per serve) 1679kJ; 17.1g fat; 10.2g sat fat; 6g protein; 54.7g carbs; 4.2g fibre; 56mg chol; 181mg sodium.

$0.93

per serve

make over

Rich dark chocolate and stout fruit cake

DECEMBER 2014 super food ideas

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3

Buttery shortbread fruit mince tart

Serves 12 Prep 35 minutes (plus 50 minutes refrigeration and cooling) Cook 1 hour 5 minutes 40g Western Star Chef’s Choice Premium Cultured unsalted butter 1½ cups mixed dried fruit ½ cup dried cranberries ¼ cup mixed peel ½ cup raisins ½ cup pitted prunes ¹⁄ ³ cup dried apple, finely chopped ½ cup strawberry and rhubarb jam ¼ cup brandy ¼ cup brown sugar 1 teaspoon ground cinnamon ½ teaspoon mixed spice Icing sugar mixture and whipped cream, to serve Buttery shortbread pastry 2 cups plain flour ½ cup almond meal ¹⁄ ³ cup icing sugar mixture 175g Western Star Chef’s Choice Premium

Cultured unsalted butter, chilled, chopped 2 egg yolks 1 tablespoon iced water (if needed)

Buttery shortbread fruit mince tart

$1.25

per serve

96 super food ideas

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1 Place butter, dried fruit, cranberries,

mixed peel, raisins, prunes, dried apple, jam, brandy, sugar, cinnamon, spice and ½ cup water in a saucepan over medium-high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer, stirring occasionally, for 15 to 20 minutes or until mixture has thickened and liquid is evaporated. Set aside to cool completely. 2 Make Buttery shortbread pastry Process flour, almond meal, icing sugar and butter in a food processor until fine crumbs form. Add egg yolks. Process until dough just comes together, adding iced water, if needed. Turn out dough onto a lightly floured surface. Knead gently until smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes or until firm. 3 Preheat oven to 200°C/180°C fan-forced. Grease a 4cm-deep, 23.5cm (base) round loose-based fluted flan tin. Roll ¾ dough between 2 sheets of baking paper until 3mm thick. Line prepared tin with dough. Trim excess, reserving the offcuts. Refrigerate for 20 minutes. 4 Place tin on baking tray. Line dough with baking paper. Fill with baking weights

or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for a further 10 minutes or until pastry is golden and cooked through. Add fruit mince mixture to tart. Bake for 10 minutes or until heated through. Set aside to cool completely. 5 Meanwhile, roll out remaining dough and offcuts between 2 sheets of baking paper until 3mm thick. Using an 8cm snowflake cutter, cut snowflakes from pastry. Place on a baking tray lined with baking paper. 6 Bake for 10 minutes or until just firm but not browned. Cool on tray. 7 Place snowflakes on tart. Dust with icing sugar. Serve with whipped cream. NUTRITION: (per serve) 2211kJ; 28.7g fat; 16.5g sat fat; 5.6g protein; 59.2g carbs; 4.3g fibre; 81mg chol; 180mg sodium.

recommends Western Star Chef’s Choice Premium Cultured Unsalted Butter is made in the European style and has a light yet complex flavour.

christmas sweets

4

Little light fruit loaves with lemon ginger drizzle

Makes 12 Prep 15 minutes (plus cooling and setting) Cook 1 hour You’ll need 2 x 8-hole (¾-cup-capacity) loaf pans for this recipe. 200g butter, chopped 2 tablespoons honey 1 cup caster sugar ½ cup dried cranberries ¾ cup mixed peel 2 cups mixed dried fruit ¹⁄ ³ cup brandy ½ teaspoon bicarbonate of soda 3 eggs, lightly beaten 1¾ cups plain flour ¹⁄ ³ cup self-raising flour 3 teaspoons ground ginger 1 teaspoon ground cinnamon Icing sugar mixture, to serve Lemon icing 2 cups pure icing sugar 2 tablespoons lemon juice ¼ cup glacé ginger, finely chopped

water in a saucepan over medium-high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer for 5 minutes or until thickened. Remove from heat. Stir in bicarbonate of soda. Set aside to cool completely. 2 Preheat oven to 150°C/130°C fan-forced. Grease 12 holes of 2 x 8-hole (¾-cupcapacity) loaf pans. Line base and sides of pan holes with baking paper. 3 Add eggs to cooled fruit mixture. Mix well. Stir in sifted flours, ginger and cinnamon. Mix well to combine. Divide mixture evenly among prepared holes. 4 Bake for 45 minutes or until golden and just firm to touch. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely. 5 Meanwhile, make Lemon icing Sift icing sugar into a bowl. Add lemon juice. Stir until smooth and combined, and mixture is a thick, spreadable consistency, adding 1 to 2 teaspoons water, if needed. Spoon over loaves. Sprinkle with ginger. Set aside until set. Dust with icing sugar. Serve. NUTRITION: (per serve) 2238kJ; 15.5g fat;

1 Place butter, honey, sugar, cranberries,

9.5g sat fat; 5.1g protein; 90.7g carbs; 3.2g

mixed peel, dried fruit, brandy and ½ cup

fibre; 71mg chol; 273mg sodium.

RECIPE IDEA

$1.51 each

Little light fruit loaves with lemon ginger drizzle

For more recipes, hints and tips visit westernstarbutter.com.au

christmas sweets

$1.45

per serve

Bûche de Noël

5

Bûche de Noël

Serves 8 Prep 25 minutes (plus 1 hour refrigeration and cooling) Cook 17 minutes 4 eggs ²⁄ ³ cup caster sugar ¾ cup self-raising flour, sifted 2 tablespoons cocoa powder, sifted 100g dark chocolate, melted, cooled Extra 2 tablespoons caster sugar ¹⁄ ³ cup strawberry jam 300ml thickened cream, whipped Icing sugar mixture, to decorate Ganache 180g block dark chocolate, chopped ¹⁄ ³ cup thickened cream 1 Preheat oven to 180°C/160°C. Grease

a 23cm x 32cm baking tray with sides. 98 super food ideas

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Line base and sides with baking paper. 2 Using an electric mixer, beat eggs and

sugar for 6 to 8 minutes or until thick and creamy (mixture will form ribbons when falling from beaters). Fold in sifted flour and cocoa until just combined. Fold in chocolate. Pour mixture into prepared pan, spreading gently to level. 3 Bake for 12 to 15 minutes or until just firm to touch. 4 Meanwhile, dust a sheet of baking paper that’s slightly larger than the pan with extra sugar. Turn out cake immediately onto paper. Remove lining paper. Using paper as a guide, roll up from 1 short end. Wrap in a clean tea towel and set aside to cool completely. 5 Meanwhile, make Ganache Place chocolate and cream in a microwave-safe

bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until smooth and combined. Refrigerate for 30 minutes or until a thick spreadable consistency. 6 Unroll cake. Trim edges to neaten, if required. Leaving a 2cm border, spread cake with jam, then top with cream. Roll up cake to enclose filling. Discard paper. Place on a serving plate. Spread ganache all over cake. Refrigerate for 10 minutes or until just starting to set. Run a fork through the ganache to resemble wood. Refrigerate for 20 minutes or until ganache is set. Dust liberally with icing sugar. Serve. NUTRITION: (per serve) 2389kJ; 34.6g fat; 22.1g sat fat; 8.1g protein; 57.2g carbs; 1.3g fibre; 144mg chol; 154mg sodium.

allergy gluten free

Gluten-free gingerbread stars

starry night Brighten up everyone’s Christmas with these cheery gingerbread treats Recipe & Food preparation Amira GeorgyPhotography Al RichardsonStyling Michelle Noerianto

Gluten-free gingerbread stars

1 Place butter, sugar and treacle in a small

Makes 18 large stars and 32 small stars Prep 30 minutes (plus 30 minutes cooling and 1 hour 30 minutes refrigeration) Cook 30 minutes 80g butter, chopped ¼ cup caster sugar ½ cup CSR treacle 1 egg, lightly beaten 2 cups brown rice flour ½ cup gluten-free cornflour 2 teaspoons ground ginger ½ teaspoon ground nutmeg 1 teaspoon xanthan gum ½ teaspoon bicarbonate of soda Extra brown rice flour, for dusting Royal icing 2 egg whites 3 cups pure icing sugar, sifted 1 teaspoon lemon juice

saucepan over low heat. Cook, stirring occasionally, for 5 minutes or until melted and sugar is dissolved. Remove from heat. Transfer to a large heatproof bowl. Cool for 20 minutes. Whisk in egg. 2 Sift flour, cornflour, ginger, nutmeg,

xanthan gum and bicarb into a medium bowl. Add flour mixture to treacle mixture. Stir until mixture is combined. Turn out onto a surface lightly dusted with extra flour. Knead for 10 seconds or until smooth. Divide dough in half and shape each half into a disc. Wrap each in plastic wrap. Refrigerate for 1 hour 30 minutes or until firm. 3 Preheat oven to 180°C/160°C fan-forced. Line 4 large baking trays with baking paper. Roll out 1 dough disc between 2 sheets of baking paper until 5mm thick. Using an 8cm star cutter, cut stars from dough, re-rolling and cutting dough scraps. Place,

2cm apart, on 2 prepared trays. Bake for 10 to 13 minutes or until just firm. Cool completely on trays. Repeat, using a 5cm star cutter, with remaining dough disc and prepared baking trays. Bake for 8 to 10 minutes. 4 Make Royal icing Whisk egg white in a bowl until frothy. Gradually add icing sugar, whisking until smooth. Stir in lemon juice. Spoon into a snap-lock bag. Snip off 1 corner. Using picture as a guide, pipe onto stars to form a decorative pattern. Stand for 15 minutes or until icing is set. Serve.

recommends A couple of spoonfuls of rich sticky CSR Treacle adds a distinctive colour and taste to rich fruit cakes, puddings and gingerbreads.

DECEMBER 2014 super food ideas

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ernesthillier.com.au

christmas truffles

$0.61 each

Choc-caramel bubble truffles

chocolate truffles Kim’s bite-sized chocolate treats are simple to make and a joy to give RecipesŒ%)ŏ+2!. (!őPhotographyŒ
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1

Choc-caramel bubble truffles

Makes 32 Prep 30 minutes (plus 20 minutes refrigeration, 30 minutes freezing, and setting) Cook 10 minutes 220g block milk chocolate, chopped ¹⁄ ³ cup thickened cream 2 x 53g Mars bars, finely chopped 1¼ cups puffed rice cereal Extra 1½ x 220g blocks milk chocolate, chopped ½ x 180g block dark chocolate, chopped Rainbow popping topping candy, to decorate (see notes)

1 Place milk chocolate, cream and Mars

bars in a heatproof bowl over a saucepan

of simmering water. Cook, stirring, for 5 to 8 minutes or until mixture is smooth and combined (see notes). Refrigerate for 10 minutes or until mixture is thick but not set. 2 Stir in puffed rice cereal. Refrigerate for 30 minutes or until firm. 3 Roll 2 level teaspoons of chocolate mixture into a ball. Place on a tray lined with baking paper. Repeat with remaining mixture to make 32 balls. Freeze for 30 minutes or until firm. 4 Place extra milk chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted. Stand for 1 minute. One at a time, place truffles in chocolate to coat. Using a

fork, lift truffles, draining excess chocolate. Return to tray. Refrigerate for 10 minutes. 5 Place dark chocolate in a microwave-safe

bowl. Microwave on HIGH (100%) for 30 seconds or until melted. Spoon into a snap-lock bag. Snip 1 corner off bag. Pipe onto truffles. Sprinkle with candy. Set. Serve. NUTRITION: (each) 566kJ; 7.6g fat; 4.7g sat fat; 1.8g protein; 14.7g carbs; 0.06g fibre; 6mg chol; 28mg sodium.

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DECEMBER 2014 super food ideas

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2

Vanilla-malt truffles

Makes 20 Prep 20 minutes (plus 40 minutes refrigeration and setting) Cook 5 minutes 180g block dark chocolate, chopped ¹⁄ ³ cup thickened cream 2 tablespoons malted milk powder 40g packet Maltesers, finely chopped 1 teaspoon vanilla extract Cocoa powder, sifted, to decorate

3

Peanut crunch truffles

Makes 30 Prep 30 minutes (plus 1 hour 5 minutes refrigeration and 30 minutes freezing) Cook 8 minutes 220g block milk chocolate, chopped ½ cup thickened cream 2 tablespoons crunchy peanut butter 1 cup pretzels, crushed (see note) 180g block dark chocolate, chopped Extra 100g milk chocolate, chopped Sea salt, to decorate

1 Place chocolate and cream in a heatproof

bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until melted and smooth. Refrigerate for 10 minutes. 2 Stir in malt powder, Maltesers and vanilla. Refrigerate for 30 minutes or until firm. 3 Roll 2 level teaspoons of chocolate mixture into a ball. Toss in cocoa powder. Place on a tray lined with baking paper. Repeat with remaining mixture to make 20 balls. Set aside until firm. Serve. NUTRITION: (each) 349kJ; 6.2g fat; 3.9g sat fat; 1.2g protein; 5.3g carbs; 0.1g fibre; 5mg chol; 11mg sodium.

$0.40 each

INGREDIENTS

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DECEMBER 2014

4 Place extra milk chocolate in a

microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until melted. Spoon into a snap-lock bag. Snip 1 corner off bag. Pipe onto truffles. Sprinkle with sea salt. Refrigerate for 15 minutes or until firm. Serve.

1 Place chocolate, cream and peanut butter

NUTRITION: (per piece) 499kJ; 8.1g fat; 4.7g

in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until melted and smooth. Refrigerate for 10 minutes. Stir in pretzels. Refrigerate for 30 minutes or until firm. 2 Roll 2 level teaspoons of chocolate mixture into a ball. Place on a tray lined with baking paper. Repeat with remaining mixture to make 30 balls. Freeze for 30 minutes or until firm. 3 Place dark chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 to

sat fat; 1.9g protein; 9.4g carbs; 0.1g fibre;

Peanut crunch truffles

Vanilla-malt truffles

2 minutes, stirring every 30 seconds with a metal spoon, or until melted. Stand for 1 minute. One at a time, place truffles in chocolate to coat. Using a fork, lift truffles, draining excess chocolate. Return to tray. Refrigerate for 10 minutes.

$0.48 each

1 cup of cooked popcorn, crushed, in place of the pretzels.

christmas truffles

$0.85 each

Cookies and cream truffles

FOUR

INGREDIENTS

4

Cookies and cream truffles

Makes 16 Prep 30 minutes (plus 55 minutes refrigeration and 30 minutes freezing) Cook 7 minutes 3 x 23g packets mini Oreo cookies 180g block white chocolate, chopped ¼ cup thickened cream Extra 1½ x 180g blocks white chocolate, chopped

1 Place 1 packet of the cookies in the

bowl of a small food processor. Process until finely chopped. Cut remaining cookies in half. 2 Place chocolate and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until melted and smooth. Refrigerate for 10 minutes. Stir in cookie

crumbs. Refrigerate for 30 minutes or until firm. 3 Roll 2 level teaspoons of chocolate mixture into a ball. Place on a tray lined with baking paper. Repeat with remaining mixture to make 16 balls. Freeze for 30 minutes or until firm. 4 Place extra white chocolate in a

microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted. Stand for 1 minute. One at a time, place truffles in chocolate to coat. Using a fork, lift truffles, draining excess chocolate. Return to tray. Place 1 cookie half on each truffle, pressing gently to secure. Refrigerate for 15 minutes or until set. Serve. NUTRITION: (per piece) 748kJ; 11.4g fat; 7.1g sat fat; 2.3g protein; 17.8g carbs; 0.03g fibre; 11mg chol; 44mg sodium.

ernesthillier.com.au

christmas truffles

$0.88

Hazelnut cream truffles

each

FIVE

INGREDIENTS

5

Hazelnut cream truffles

Makes 22 Prep 30 minutes (plus 45 minutes refrigeration and 30 minutes freezing) Cook 7 minutes 180g block white chocolate, chopped ¼ cup thickened cream 2 tablespoons Nutella 2 x 120g packets skinless hazelnuts, toasted 120g dark chocolate, chopped 1 Place chocolate, cream and Nutella

in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until melted and smooth

(see note). Refrigerate for 10 minutes. 2 Meanwhile, place hazelnuts in the bowl

of a small food processor. Process until finely chopped. Stir 2 tablespoons of hazelnuts into chocolate. Refrigerate for 30 minutes or until firm.

for 1 minute. One at a time, place truffles in chocolate to coat. Using a fork, lift truffles, draining excess chocolate. Toss in remaining hazelnuts. Return to tray. Refrigerate for 15 minutes or until set. Serve. NUTRITION: (per piece) 672kJ; 13.1g fat;

3 Roll 2 level teaspoons of chocolate

4.3g sat fat; 2.7g protein; 7.7g carbs; 0.4g

mixture into a ball. Place on a tray lined with baking paper. Repeat with remaining mixture to make 22 balls. Freeze for 30 minutes or until firm. 4 Place dark chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted. Stand

fibre; 5mg chol; 9mg sodium.

add 1 tablespoon Frangelico to the chocolate mixture before refrigerating for 10 minutes in step 1.

ernesthillier.com.au

WIN! $1000 WORTH OF

GROCERIES* SEE PAGE 110

$1.49 Mini Christmas surprise puddings

present time!

Get inspired by Kim and Claire's gorgeous edible gifts, and enter your best original Christmas gift recipe into the Home Cook Hero competition. Visit bestrecipes.com.au or see p110 for more details! Mini Christmas surprise puddings Makes 18 Prep 1 hour (plus 1 hour standing and 45 minutes refrigeration) Cook 1 minute ½ x 800g dark fruit cake 125g milk chocolate, melted 1½ tablespoons brandy or apera (sherry) 18 milk chocolate Lindt Lindor balls (see note) ¹⁄ ³ cup white chocolate melts 18 red M&M Minis 18 green M&M Minis, halved 1 Using your fingers, crumble cake into a bowl. Add melted chocolate and brandy or apera. Mix well to combine. Set aside for 30 minutes. 106 super food ideas

DECEMBER 2014

2 Using damp hands, shape 1 level tablespoon of mixture around each chocolate ball to enclose. Place on a large baking tray lined with baking paper. Refrigerate for 30 minutes or until just firm. Using your hands, roll each ball again to form a smooth shape. Refrigerate for a further 15 minutes or until firm. 3 Place white chocolate melts in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute, stirring halfway through with a metal spoon, until melted and smooth. Drizzle a little melted chocolate over each ball. Top with 1 red M&M Mini for a holly berry, and 2 pieces of the green M&M Minis to form holly leaves. Set aside for 30 minutes or until set. Serve.

NUTRITION: (each) 895kJ; 11.3g fat; 7.1g sat fat; 2.1g protein; 25.1g carbs; 0.7g fibre; 6mg chol; 50mg sodium.

chocolate Lindt balls, but you can use any type you like – dark chocolate, white chocolate or even hazelnut.

storage tip Place balls in an airtight container. Refrigerate for up to 1 week. Remove from fridge 20 minutes before serving to soften the surprise centres.

RECIPES CLAIRE BROOKMAN & KIM COVERDALE PHOTOGRAPHY GUY BAILEY STYLING KRISTEN WILSON FOOD PREPARATION LUCY NUNES

each

Home Cook Hero edible gifts Easy macadamia shortbread Makes 16 bars Prep 15 minutes (plus cooling) Cook 45 minutes ½ cup caster sugar ¾ cup cornflour 2 cups plain flour ½ cup finely chopped macadamia nuts, toasted 250g butter, melted 1 teaspoon vanilla extract 2 teaspoons white sugar 1 Preheat oven to 170°C/150°C

fan-forced. Grease a 3cm deep, 16cm x 26cm slice pan. Place sugar, flours and macadamia nuts in a large bowl. Mix well to combine. Add melted butter and vanilla. Mix until well combined. 2 Press mixture into prepared pan. Smooth surface with a spatula. 3 Bake for 30 minutes. Remove from oven. Using a small, sharp knife, cut hot shortbread in half lengthways. Cut each half into 3cm-wide bars. Sprinkle evenly with white sugar. Prick each bar 5 times with a fork. Return to oven for 15 minutes or until golden. Cool completely in pan. 4 Carefully remove shortbread from pan. Serve. NUTRITION: (each) 1078kJ; 16.3g fat; 8.9g sat fat; 2.4g protein; 25.5g carbs; 1g fibre; 23mg chol; 122mg sodium.

$0.32 each

Easy macadamia shortbread

DECEMBER 2014 super food ideas

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$0.12 each

Gingerbread people

Gingerbread people Makes 45 Prep 1 hour (plus 1 hour refrigeration, 20 minutes cooling and 1 hour setting) Cook 55 minutes 125g butter 2 tablespoons golden syrup ¾ cup brown sugar 1 egg, lightly beaten 2¾ cups self-raising flour ¼ teaspoon salt 2 teaspoons ground ginger Brown M&M Minis, to decorate Royal icing 1 egg white 1²⁄ ³ cups pure icing sugar, sifted ¼ teaspoon lemon juice 1 Preheat oven to 170°C/150°C fan-forced.

Line 4 large baking trays with baking paper. 2 Place butter, syrup and sugar in a

saucepan over low heat. Cook, stirring, for 5 minutes or until mixture is melted and smooth. Remove from heat. Set aside to cool for 20 minutes. 108 super food ideas

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3 Add egg. Stir to combine. Sift flour, salt and ginger over butter mixture. Mix until well combined. Divide dough into 2 portions. Shape each into a disc. Wrap in plastic wrap. Refrigerate for 1 hour. 4 Roll out 1 dough disc between 2 sheets of baking paper until 5mm thick. Using a 7cm x 8cm gingerbread person cookie cutter, cut people from dough, re-rolling and cutting dough scraps. Place, 2cm apart, on 2 of the prepared trays. Repeat with remaining dough. Bake, 1 tray at a time, for 10 to 12 minutes or until golden brown. Transfer to a wire rack to cool completely. 5 Make Royal icing Lightly whisk egg white until frothy. Gradually add icing sugar, whisking until smooth and combined. Stir in lemon juice. Spoon icing into a snap-lock bag. Snip off 1 corner. Pipe eyes and a mouth onto each person. Pipe a little icing on each to form buttons. Top with M&M Minis. Use remaining icing to decorate. Set aside for 1 hour or until set. Serve. NUTRITION: (each) 385kJ; 2.9g fat; 1.8g sat fat; 1.2g protein; 15.2g carbs; 0.3g fibre; 8mg chol; 100mg sodium.

Home Cook Hero edible gifts

$4.28 each

Easy fruitcakes

Easy fruitcakes Makes 5 x 10cm-diameter round cakes Prep 20 minutes (plus cooling) Cook 2 hours 1.125kg mixed dried fruit 250g butter, chopped 1 cup dark brown sugar 1 teaspoon bicarbonate of soda 2 tablespoons orange juice 2 tablespoons brandy ¼ cup orange marmalade 2 cups plain flour 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon mixed spice 5 red glacé cherries

½ cup blanched almonds Extra 2 tablespoons brandy, for brushing

1 cup cold water in a large saucepan over medium heat. Bring to the boil. Remove from heat. Stir in bicarbonate of soda. Set aside to cool. 2 Preheat oven to 150°C/130°C fan-forced. Grease five 7cm-deep, 10cm round cake pans. Line each pan with 3 layers of baking paper.

powder, salt and mixed spice over fruit mixture. Stir well to combine. Divide mixture evenly among prepared pans. Smooth tops. Decorate tops with cherries and almonds. 4 Bake for 1 hour 50 minutes or until a small, sharp knife inserted in centre of each cake comes out clean (cover with foil if over-browning). Brush cakes with extra brandy. Allow to cool completely in pans. Serve. To use as Christmas gifts, place cakes in giftboxes or wrap in cellophane and tie with a ribbon.

3 Add orange juice, brandy and

NUTRITION: (each) 6254kJ; 52g fat; 28.2g

marmalade to cooled fruit mixture. Stir to combine. Sift flour, baking

73mg chol; 1211mg sodium.

1 Place dried fruit, butter, sugar and

sat fat; 14.4g protein; 234g carbs; 16.7g fibre;

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109

Home Cook Hero edible gifts

WIN! $1000 WORTH OF

GROCERIES* The Home Cook Hero theme for November is edible gifts. To be in the running to win a $1000 grocery voucher, visit bestrecipes.com.au and enter your original recipe. *Competition opens on 01/10/14 and closes on 31/08/15. Only one winner per household (except in SA). Monthly prize is 1 x $1000 grocery voucher that cannot be refunded or redeemed for cash. Winners will be the most original and creative entry per month, as judged on the last day of each month. Winners notified within 2 weeks of judging. This is a game of skill. Promoter is NewsLifeMedia Pty Ltd (ABN: 57 088 923 906) 2 Holt St, Surry Hills, NSW 2010. Winners required for interview, which may be published. Visit bestrecipes.com.au for full terms and conditions.

$0.44 each

Coconut rum balls

110 super food ideas

DECEMBER 2014

Coconut rum balls Makes 30 Prep 1 hour (plus 35 minutes refrigeration) Cook 2 minutes 250g packet Arnott's Choc Ripple biscuits 395g can sweetened condensed milk 2 tablespoons dark rum 1¹⁄ ³ cups desiccated coconut 180g dark chocolate, chopped

a metal spoon, until melted and smooth. Line a baking tray with baking paper. One at a time, using a fork, dip remaining balls in chocolate, shaking off excess. Place on prepared tray (see note). Refrigerate for 20 minutes or until set. Serve. NUTRITION: (each) 565kJ; 6.2g fat; 4.3g sat fat; 2g protein; 16.9g carbs; 0.6g fibre; 5mg

1 Process biscuits in a food processor until

crumbs form. Transfer to a bowl. Add condensed milk, rum and 1 cup coconut. Mix well to combine. Refrigerate for 15 minutes or until mixture is slightly firm. 2 Roll level tablespoons of mixture into balls. Place remaining coconut in a shallow bowl. Roll ½ the balls in coconut to coat. Transfer to a plate. 3 Place chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring halfway through with

too thick, re-melt in the microwave on MEDIUM (50%) for 30 seconds.

storage tip Place balls in an airtight container. Refrigerate for up to 1 week. Remove from fridge 10 minutes before serving.

Pink lemonade Kale slaw with white barbecue sauce Crunchy cashew chicken Caramelised onion, walnut and rosemary focaccia Smoky cheese and bacon dip Pumpkin, pea and chilli tart Roast beef with horseradish labne and spicy tomato relish Caramel custard-filled apple pie

$1.44

per serve with white barbecue sauce

Takes 20 mins

$1.92

per serve

Crunchy cashew chicken

40 mins

sunshiny day

What better time than summer to head outdoors with your favourite people, spread out the picnic blanket, and share good times and fabulous food

Recipes Liz MacriPhotography Guy BaileyStyling Jenn TolhurstFood preparation Lucy Nunes

112 super food ideas

DECEMBER 2014

friends over picnic Pink lemonade

Crunchy cashew chicken

Serves 8 (makes 10 cups) Prep 10 minutes (plus 3 hours refrigeration) 6 lemons, scrubbed, roughly chopped 2 cups frozen raspberries 1½ cups caster sugar Extra raspberries, lemon slices and mint leaves, to serve

Serves 8 Prep 20 minutes Cook 20 minutes 1½ cups cashews ½ cup panko breadcrumbs 1 teaspoon ground cumin 1 teaspoon ground coriander ¼ cup finely chopped fresh flat-leaf parsley ¼ cup plain flour 2 eggs 8 chicken thigh fillets, halved ¼ cup extra virgin olive oil

1 Place ½ the lemons, ½ the raspberries,

½ the sugar and 1 cup cold water in a food processor. Process until finely chopped. Strain mixture into a large bowl. Repeat with remaining lemons, raspberries, sugar and 1 cup cold water. 2 Stir 1½ litres cold water into lemon mixture (see note). Cover and refrigerate for 3 hours or until chilled. Transfer to a jug. 3 Serve lemonade with extra raspberries, lemon slices and mint leaves.

lemonade straight away, use iced water.

Kale slaw with white barbecue sauce Serves 8 Prep 20 minutes ¾ cup whole-egg mayonnaise 1 tablespoon Dijon mustard 2 tablespoons lemon juice 1 teaspoon garlic powder ¼ teaspoon cayenne pepper ¼ small (350g) savoy cabbage, shredded ½ bunch purple curly kale, leaves shredded ½ bunch green curly kale, leaves shredded 6 radishes, trimmed, coarsely grated 1 carrot, coarsely grated

1 Place cashews in a food processor.

Process until very finely chopped. Transfer to a shallow bowl. Stir in breadcrumbs, cumin, coriander and parsley. Season with salt and pepper. Preheat oven to 200°C/180°C fan-forced. 2 Place flour on a plate. Whisk eggs in a shallow bowl. One by one, toss chicken pieces in flour. Dip in egg, then press in breadcrumb mixture to coat. Transfer to a plate. 3 Heat ½ the oil in a large frying pan over medium heat. Add ½ the chicken. Cook for 2 minutes each side. Transfer to a baking tray. Repeat with remaining oil and chicken.

time plan đŏŏM ake step 1 of the Roast beef with horseradish labne and spicy tomato relish.

1 day before

đŏŏM ake Kale slaw with white barbecue sauce. Store dressing and vegetables in separate airtight containers. Refrigerate. đŏŏM ake Crunchy cashew chicken to the end of step 2. Cover and refrigerate. đŏŏM ake step 3 of the Caramelised onion, walnut and rosemary focaccia. Spoon onion into an airtight container. Refrigerate. đŏŏM ake step 1 of the Pumpkin, pea and chilli tart. Allow pumpkin to cool. Cover and refrigerate. đŏŏM ake Pink lemonade to the end of step 2. Cover and refrigerate. đŏŏM ake step 2 of the Roast beef with horseradish labne and spicy tomato relish. Spoon relish into an airtight container. Refrigerate. đŏŏM ake Caramel custard-filled apple pie. Refrigerate.

4 hours before leaving for picnic

đŏŏComplete Roast beef with horseradish labne and spicy tomato relish. đŏComplete Pumpkin, pea and chilli tart. đŏŏComplete Caramelised onion, walnut and rosemary focaccia.

Just before leaving for picnic

đŏŏComplete Crunchy cashew chicken. đŏŏM ake Smoky cheese and bacon dip.

Just before serving at picnic đŏŏComplete Pink lemonade. đŏŏComplete Kale slaw with white barbecue sauce.

4 Bake for 8 to 10 minutes or until golden

and cooked through. Serve warm or cold. NUTRITION: (per serve) 1729kJ; 28.7g fat; 5.9g sat fat; 27.5g protein; 11.2g carbs; 2g fibre; 131mg chol; 173mg sodium.

$1.20

Pink lemonade

per serve

INGREDIENTS

1 Combine mayonnaise, mustard,

lemon juice, 1 tablespoon cold water, garlic powder and cayenne pepper in a large bowl. 2 Add cabbage, kale, radish and carrot. Season with salt and pepper. Toss gently to combine. Serve. NUTRITION: (per serve) 885kJ; 19.6g fat; 2.7g sat fat; 2.6g protein; 7.4g carbs; 2.4g fibre; 14mg chol; 209mg sodium.

DECEMBER 2014 super food ideas

113

5 Using fingertips, press holes into the

$0.50

per serve

Caramelised onion, walnut and rosemary focaccia

dough. Brush with remaining oil. Sprinkle with onion, walnuts, rosemary and remaining salt. Bake for 25 to 30 minutes or until golden. Stand in pan for 5 minutes. Transfer to a baking paper-lined wire rack. Cool. Serve focaccia warm or cold. NUTRITION: (per serve) 1097kJ; 10.7g fat; 1.3g sat fat; 6.2 protein; 34.2g carbs; 3.4g fibre; 0mg chol; 736mg sodium.

Smoky cheese and bacon dip Serves 8 Prep 10 minutes Cook 30 minutes 4 rashers streaky bacon 1 medium brown onion, finely chopped 1 garlic clove, crushed 250g light cream cheese ½ cup light sour cream ¹⁄ ³ cup coarsely grated smoked cheddar 1 green onion, thinly sliced Assorted vegetables (we used radishes, cucumber, capsicum, beans, baby carrots and asparagus) and crackers, to serve

$1.37

per serve

Smoky cheese and bacon dip

40 mins

1 Preheat oven to 180°C/160°C fan-forced. 2 Heat a medium frying pan over high

Caramelised onion, walnut and rosemary focaccia

2 teaspoons salt and 1 tablespoon oil. Mix to form a soft dough. Turn out onto

Serves 8 Prep 30 minutes (plus 15 minutes standing and 1 hour 15 minutes proving) Cook 30 minutes 7g sachet dry yeast 2 teaspoons caster sugar 2½ cups white bread flour 3 teaspoons sea salt ¼ cup olive oil 2 brown onions, thinly sliced ¹⁄ ³ cup walnuts, coarsely chopped 1 tablespoon fresh rosemary leaves

a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover with lightly greased plastic wrap. Set aside in a warm place to prove for 1 hour or until doubled in size. 3 Meanwhile, heat 1 tablespoon oil in a large frying pan over medium-low heat. Cook onion, stirring occasionally, for 15 minutes or until softened and beginning to caramelise. Set aside. 4 Brush a 20cm x 30cm Swiss roll pan with 2 teaspoons oil. Using your fist, punch down dough. Turn out onto a lightly floured surface. Knead until smooth. Press into prepared pan. Cover with a damp tea towel. Set aside in a warm place for 30 minutes or until doubled in height. Preheat oven to 200°C/180°C fan-forced.

1 Place yeast, sugar and 1 cup warm

water in a jug. Whisk with a fork until yeast has dissolved. Cover. Stand in a warm place for 10 minutes or until frothy. 2 Sift flour into a large bowl. Make

a well in the centre. Add yeast mixture, 114 super food ideas

DECEMBER 2014

heat. Cook bacon, turning, for 7 minutes or until golden and crisp. Remove from pan. Finely chop. 3 Add brown onion to pan. Cook, stirring, for 7 minutes or until soft. Add garlic. Cook for 1 minute. Remove from heat. Stir in cream cheese, sour cream and cheddar until melted and combined. Stir in ²⁄³ of the bacon. Spoon into a 3-cup-capacity ovenproof dish. 4 Bake for 10 to 15 minutes or until heated

through. Sprinkle dip with green onion and remaining bacon. Serve with assorted vegetables and crackers. NUTRITION: 1108kJ; 18.5g fat; 10.8g sat fat; 9.8 protein; 13.6g carbs; 2g fibre; 49mg chol; 497mg sodium.

transport tips For the dip Bake the dip just before transporting. Cover with foil and wrap in a tea towel. Transport in an insulated bag away from cold foods. Serve immediately. For the tart Bake on the day of serving. Wrap loosely in foil. Transport in its pan, in an insulated bag.

friends over picnic Pumpkin, pea and chilli tart Serves 8 Prep 20 minutes (plus 40 minutes standing) Cook 1 hour 5 minutes 650g kent pumpkin, peeled, cut into 2.5cm pieces 50g butter, melted 8 sheets filo pastry ½ cup frozen peas 6 eggs ½ cup milk 100g haloumi, coarsely grated 1 long red chilli, seeded, finely chopped Fresh mint leaves, to serve

crossways. Place in prepared pan, allowing filo to overhang slightly. Repeat with remaining filo and butter, overlapping each sheet slightly to completely line the pan (see note). 3 Arrange pumpkin and peas over filo. Whisk eggs and milk together in a bowl. Pour over vegetables in pan. Sprinkle with haloumi and chilli. Fold filo over filling to enclose slightly. Bake for 40 minutes or until set and

golden. Stand in pan for 40 minutes. Carefully remove from pan. Serve tart warm or cold, sprinkled with mint. NUTRITION: (per serve) 934kJ; 13.2g fat; 7.2g sat fat; 10.9g protein; 17.4g carbs; 2.4g fibre; 155mg chol; 432mg sodium.

direction when arranging filo in pan.

1 Preheat oven to 200°C/180°C

fan-forced. Place pumpkin on a baking paper-lined baking tray. Season with salt and pepper. Bake for 25 minutes or until tender. 2 Reduce oven to 180°C/160°C fan-forced. Lightly grease a 5cm-deep, 19cm round (base) ovenproof frying pan with a little melted butter. Brush 1 filo sheet with a little more butter. Fold in half

$1.01

per serve

Pumpkin, pea and chilli tart

DECEMBER 2014 super food ideas

115

Roast beef with horseradish labne and spicy tomato relish Serves 8 Prep 20 minutes (plus overnight refrigeration and 15 minutes resting) Cook 2 hours 15 minutes The labne recipe will need to be started at least 1 day before serving. 1kg beef Scotch fillet roast 1 tablespoon extra virgin olive oil 1½ tablespoons chopped fresh rosemary 1½ tablespoons chopped fresh thyme Baguette and mixed salad leaves, to serve Horseradish labne 500g Greek-style yoghurt 2 tablespoons horseradish cream Spicy tomato relish 500g cherry tomatoes 1 long red chilli 2 tablespoons olive oil 1 red onion, finely chopped

Roast beef with horseradish labne and spicy tomato relish

$5.57

per serve

116 super food ideas

DECEMBER 2014

1 garlic clove, crushed 2 tablespoons red wine vinegar ½ cup firmly packed brown sugar 1 Make Horseradish labne Combine

yoghurt and horseradish cream in a bowl. Line a large sieve with 2 layers of paper towel, allowing the sides to overhang. Place sieve over a large bowl. Spoon yoghurt mixture into sieve. Fold over excess paper towel to cover. Refrigerate for 24 hours or up to 2 days to strain. 2 Make spicy tomato relish Preheat oven to 200°C/180°C fan-forced. Place tomato and chilli on a baking tray. Drizzle with ½ the oil. Bake for 20 minutes or until golden and tender. Remove and discard tomato skins. Chop chilli. Heat remaining oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add tomato, chilli, vinegar and sugar. Bring to the boil.

Reduce heat to low. Simmer, uncovered, for 30 minutes or until thick. Set aside to cool. 3 Place beef in a baking dish. Drizzle over

oil. Season with pepper. Sprinkle with 1 tablespoon each of rosemary and thyme. Roast for 1 hour to 1 hour 15 minutes for medium or until cooked to your liking. Transfer beef to a plate. Cover with foil. Rest for 15 minutes. Thinly slice. 4 Sprinkle beef with remaining herbs. Serve on baguette with labne, relish and salad. NUTRITION: (per serve) 2521kJ; 22.9g fat; 8.5g sat fat; 44.6g protein; 54.2g carbs; 3.7g fibre; 99mg chol; 625mg sodium.

transport tip Place labne and relish in separate airtight jars. Place beef in an airtight container. Transport labne, relish and beef in an insulated bag or esky.

friends over picnic Caramel custard-filled apple pie Serves 8 Prep 30 minutes (plus 30 minutes refrigeration and cooling) You’ll need a 4cm flower-shaped cutter for this recipe. Cook 1 hour 1 cup plain flour ½ cup self-raising flour ½ cup cornflour 125g butter, chilled, chopped ¹⁄ ³ cup caster sugar 1 egg, separated Icing sugar mixture and whipped cream, to serve Apple filling 6 medium granny smith apples, peeled, cored, cut into thin wedges ¼ teaspoon ground cinnamon 2 teaspoons lemon juice Caramel custard 2 cups milk ²⁄³ cup firmly packed brown sugar 6 egg yolks ¼ cup custard powder 2 teaspoons vanilla extract 1 Place flours, butter and ¼ cup sugar

in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and ¼ cup iced water. Process until dough just comes together. Turn out onto a lightly floured surface. Knead gently until smooth. Wrap in plastic wrap. Refrigerate for 30 minutes or until firm. 2 Meanwhile, make Apple filling Place apple and ¼ cup cold water in a large saucepan. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5 to 7 minutes or until apple is tender. Drain. Return apple to pan. Stir in cinnamon and lemon juice. Set aside. 3 Preheat oven to 180°C/160°C fan-

forced. Grease an 18cm x 24cm shallow baking dish. 4 Place ²⁄³ of the dough between 2 sheets of baking paper. Roll out until 4mm-thick and large enough to line base and sides of dish. Line prepared dish with pastry. Line pastry case with baking paper. Fill with baking weights or uncooked rice. Blind-bake for 10 to 12 minutes or until edges of pastry are light golden. Remove weights and paper. Bake for a further 5 to 7 minutes or until base is light golden. Set aside to cool.

$1.29

per serve

Caramel custardfilled apple pie

5 Meanwhile, make Caramel custard

Heat milk in a saucepan over medium heat until almost boiling. Remove from heat. In a small bowl, whisk sugar, egg yolks, custard powder and vanilla until combined. Gradually whisk in hot milk until smooth. Return to pan. Bring to the boil, stirring constantly, until custard thickens. Remove from heat. Cover surface with plastic wrap. Set aside for 10 minutes to cool slightly (see note). 6 Pour cooled custard into prepared

pastry case. Spoon over apple filling. Place remaining dough between 2 sheets of baking paper. Roll out until large enough to cover filling. Using a 4cm flower-shaped cutter, cut 8 flowers from dough. Reserve cut-outs. Cover filling with dough. Using a fork, press edges together. Brush top with lightly beaten egg white. Place reserved

cut-outs over pastry and brush with egg white. Sprinkle with remaining sugar. 7 Bake for 35 to 40 minutes or until golden. Cool in pan. Dust with icing sugar. Serve pie warm or cold with cream. NUTRITION: (per serve) 2613kJ; 32.3g fat; 19.2g sat fat; 9.1g protein; 74.9g carbs; 3.2g fibre; 218mg chol; 244mg sodium.

the custard, as pouring hot custard straight from the stove will make the pastry case soggy.

transport tip If pie is warm, wrap loosely in a clean tea towel. If cold, cover with plastic wrap.

DECEMBER 2014 super food ideas

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puzzles 1

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27 32

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40 44

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November issue’s solutions

2 7 6 1 9 3 4 5 8

5 3 1 6 8 4 2 7 9

9 4 8 7 2 5 6 1 3

6 5 3 2 4 9 7 8 1

7 2 4 3 1 8 5 9 6

1 8 9 5 6 7 3 2 4

4 9 5 8 3 2 1 6 7

3 1 2 9 7 6 8 4 5

8 6 7 4 5 1 9 3 2

Y U L E L T L I OW E W S AM L A S P Y A O F I R A R I B I O S AG GU R E S E G YM A O L W I A T T

E T I D Y S E L L D L E S A EMB A B A F B S F A V A I V E R E R E D U T E A N S F I N E P A I N K B E Y E A D E R L EMP T

E D E A L I R T O O M RR A S U E I B B E E AGO B U O L I V O L D I E N L AGO N A S T A K I S D P L I E C E S

Sudoku OR A T I ON S T R N H T I ON S E R E L A P S E R E WE B SME N T E U L E A P T R S Y E L L C A Y E L OA R L J E R K MOB E A O T R A Y V OW A S K I E I L A D N S EWE R I C A R T S I NG L Y I N A CU P S A L I V A H O I RON O L M I N EMBOD I E S

NewsLifeMedia Privacy Notice NewsLifeMedia collects your personal information to assist us in providing the goods or services you have requested, to process your competition entries, and to improve our products and services. We or any of our Australian related companies may be in touch by any means (including email or SMS) at any time to let you know about goods, services, or promotions which may be of interest to you. We may also share your information with other persons or entities who assist us in providing our services, running competitions or with other companies who provide prizes for competitions or reader offers. This company is part of a global media and entertainment company. We would like to share your information with these overseas-related companies so that they can contact you with special offers. If you would prefer us not to, please contact our privacy officer [email protected] or send to Locked Bag 5030, Alexandria 2015. You can gain access to your personal information by contacting our privacy officer.

118 super food ideas

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28 30 32 34 36 38 40 41 42 43 45 46

100

102

Issue 164, Sudoku (below left) Issue 164, Crossword (below right): Pancetta

1 3 8 11 14 17 20 21 22 23 24 25 26

61

65

68 71

35

45

52

62

When the crossword is complete, the coloured boxes spell out a mystery word.

16

19

21

28

15

To solve the Sudoku game, every number from 1 to 9 must appear in a square in every horizontal row, every vertical column and in every 3 x 3 box. 7 2 8

6 2 5 1 4 6 9 3 2 5 1 9 5 7 3 9 2 5 1 8 3 4

8 7 5 9 4 3 2 6

48 49 52 53 54 55 56 57 60 62 64 66 68 69 70 71 73 74 75 78 79 82 84 85 86 87 88 89 90

Tennis shots Musical ensemble Hillock Resent Dates chart Outcomes Paperboy’s round Fool Ham & ... soup Pinnacle Zilch December 31, New Year’s ... Woman’s support garment Hawaiian flower necklace Le or La in French Blunder Decompose And not Lord Wolf down Driver’s compartment Giant monster Female relative Tear Equipment There’s many a true word spoken in ... Irrational with fever Suitably Royal board game Lucky number Apple centre Blood-sucking worm Danger Built-up (zone) Large violin Half Reckless person Tattooing colorants Cranny Non-exploding shell Left Excited Wine colour Rift Bargain day Quill Resting place Gun (engine) Outwit Meadow Louse egg Busy insect Lout Fuss Billiards rod

Solution:

91 Port working vessel 92 Cockney delicacy, jellied ... 93 Most morose 97 Similarity 99 Bonded 101 Filth 102 Struck off (barrister) 103 Dedicatory verses

DOWN 1 2 3 4 5 6 7 9 10 12 13 15 16 18 19 29 31 33 35 37 39 41 43 44 46 47 50 51 58 59 60 61 63 65 67 71 72 76 77 79 80 81 83 94 95 96 98 100

Set free Novice One-time Kitchen boss Alleviate Thoughtfulness Sicken Revising Swelter Kinsman Brings about Spear vegetable Praise highly Service costs Ears of corn Own Splits apart Unhealthily overweight Verbal exam Making suds Voice publicly Hospital workers Became ready to pick Flung Lifting devices Rugby pack Guild Oxen harnesses Dote on Nudity Tobacco product Flee to wed Rim Expected Radio code for K Disgusted Witness Influenced Keeps out Breakfast rasher Nostril ornament Competent Popular style Egyptian snakes Info Disfigure Tip Saturated soil

Our range of zig zag and star patterned disposable tableware will help you brighten any entertaining occasion.

facebook.com/lily.everyday.entertaining.made.easy www.lilyeveryday.com.au.

easy, everyday! R

R

shelf To add a golden touch to your cooking, use CSR dark brown sugar. Dark brown sugar has the highest molasses content of all sugars, which is what gives it a rich brown colour and deep toffee flavour, as well as adding moisture and producing a softer texture to your baked goods. Perfect for all your Christmas sweets, such as fruitcakes, puddings and gingerbreads, it’s also great in savoury dishes such as glazes and chutneys. For more great ideas, join the CSR #BakingNation. Visit csrsugar.com.au or find us on Instagram, Pinterest and Facebook.

Check out these great products in shops and supermarkets

GREAT GIFT No matter what the time of year or occasion, chocolate is a perfect gift, and nothing is quite as special as a box of Hiller’s chocolates at Christmas. Whether it’s a gift for the boss or a secret Santa surprise, Hiller’s famous Red Box, which is filled with an assortment of fine milk and dark chocolates, is still our favourite choice. Visit ernesthillier.com.au.

The star of Christmas Western Star Unsalted Sometimes simplicity is the key to good cooking, and with only two ingredients, cream and water, Western Star Unsalted butter is perfect for when you want to keep it simple and control the seasoning of the dish. Ideal for everyday use.

120 super food ideas

DECEMBER 2014

Western Star Original The Original butter is crafted with only three ingredients – cream, water and salt – and this gives the butter its smooth texture, milky yellow colour and satisfying, creamy taste. It’s great for savoury cooking and baking.

Western Star Chef’s Choice Premium Cultured Unsalted With no salt and made in the European style, Western Star Chef’s Choice is a creamier and fresh tasting butter. It’s perfect for everyday use and all your Christmas cooking – from turkey stuffing to puddings!

Western Star Salt Reduced Retaining the rich, creamy taste of Western Star Original butter but with just half the salt, Western Star Salt Reduced is great for dishes that don’t require much seasoning and for people watching their salt intake.

Food for thought Looking for a Christmas gift idea for a foodie fanatic? What better present than a DIY herb garden! Décor self-watering plantpots are perfect for the smallest of spaces, even a windowsill, and feature an in-built ‘waterwell’ that slowly distributes water for up to four weeks, so in no time at all your foodie lover will have fragrant herbs to enjoy for seasons to come. Package up the pots, which are available in a range of styles and colours, with some seed packets such as basil and parsley, and this is one present that won’t disappoint. See decor.com.au.

Sweet touch

Lower your calorie intake without losing flavour! Hermesetas SteviaSweet provides 100 per cent natural plant-based sweetness without the calories of sugar! For more information, ermesetas.com/steviasweet.

Table of love If your Christmas is anything like ours, it includes an overcrowded table full of Christmas dishes, some loved and others less so! To make this Christmas special, check out Jamie Oliver’s new dinnerware collection, available at Woolworths. There are bowls, plates and serving dishes, so everyone’s Christmas creations, even Aunt Pat’s soggy trifle, can be the star of the table. Plus, the range is dishwasher safe, meaning you’ll spend less time cleaning. Available only while stocks last. Visit woolworths. com.au/jamieoliverdinnerware.

NUTS FOR COCONUT

Relish the thought!

Coconut water took the world by storm, and Vitasoy coconut milk is set to do the same. Vitasoy coconut milk is made from real coconut cream, so it has a rich creamy flavour, with the same consistency as milk. A rich source of calcium, Vitasoy coconut milk is naturally free of lactose, dairy and preservatives, and is lower in sugar and calories than regular milk. It’s available in two varieties – Unsweetened and Original – and is perfect to add to cereals, smoothies or use in your baking. Find it at supermarkets.

During the lead up to Christmas, when we’re all too busy to cook, quick and easy meals are a must! Podravka vegetable relish is made from natural ingredients, such as capsicum, eggplant, tomato, herbs and spices, and is perfect to stir through pasta, spread over pizza bases, add to sauces or even use as a dip. Gluten and preservative free, you can find more information about Podravka vegetable relish, including great recipe ideas, at vegeta.com.au. DECEMBER 2014 super food ideas

121

the last bite Spread a little festive cheer with Claire’s cute Christmas tree bickies Recipe Claire BrookmanPhotography Al RichardsonStyling Michelle NoeriantoFood preparation Amira Georgy

Marshmallow Christmas trees Makes 30 Prep 40 minutes (plus 20 minutes refrigeration, cooling and 1 hour setting) Cook 35 minutes ¾ cup plain flour ¼ cup Dutch-processed cocoa ¹⁄ ³ cup brown sugar 75g butter, chopped 1 egg yolk 1 tablespoon milk 1½ cups caster sugar 2 tablespoons gelatine powder ¼ cup boiling water 2 teaspoons vanilla extract 1 teaspoon green liquid food colouring ¼ cup rainbow star sprinkles (see note) 2 tablespoons hundreds and thousands 1 Place flour, cocoa, brown sugar and

butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and milk. Process until mixture

just comes together. Turn out onto a lightly floured surface. Gently knead until mixture is smooth. Divide mixture in half. Shape into 2 discs. Wrap in plastic wrap. Refrigerate for 20 minutes. 2 Preheat oven to 170°C/150°C fan-forced. Line 2 baking trays with baking paper. Roll out 1 dough disc between 2 sheets of baking paper until 5mm-thick. Using a 4.5cm round fluted cookie cutter, cut rounds from dough, re-rolling and cutting trimmings. Place, 2cm apart, on 1 prepared tray. 3 Bake for 12 minutes. Cool on tray for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough disc and prepared tray. 4 Place caster sugar and ²⁄³ cup cold water in a saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until mixture thickens slightly. Remove from heat.

Sprinkle gelatine over boiling water in a heatproof jug. Whisk with a fork until gelatine dissolves. Add to sugar syrup. Stir to combine. Set aside for 5 minutes to cool slightly. Transfer mixture to the bowl of an electric mixer. Add vanilla and food colouring. Beat on high speed for 5 minutes or until mixture becomes fluffy and thickens. Don’t over-mix. 5 Working quickly, spoon mixture into a piping bag fitted with a 1cm fluted nozzle. Pipe mixture onto each biscuit to form a Christmas tree shape. Sprinkle with stars and hundreds and thousands. Set aside for 1 hour or until set. Serve. NUTRITION: (each) 361kJ; 2.5g fat; 1.5g sat fat; 1.2g protein; 15g carbs; 0.2g fibre; 10mg chol; 23mg sodium.

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DECEMBER 2014

Marshmallow Christmas trees

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