Womens Weekly Food 22 2016

Make Our Cover RASPBERRY & ALMOND TRIFLE

’ T is the

TURN TO PAGE 12

SEASON TO CELEBRATE

120+

FESTIVE AND HOLIDAY RECIPES

HOMEMADE TREATS TO SHARE BEST-EVER GLAZED HAM

Decadent CHRISTMAS COOKING

CHILLI BBQ PRAWNS

LIME-GLAZED HAM

LOADS MORE INSIDE!

MAGICAL MENUS FOR THE FAMILY

ISSUE 22 2016 $9.95

GINGERBREAD COOKIES

CHRISTMAS LUNCH

TIRAMISU CAKE

GET IN THE MOOD

Roast turkey with almond stuffing and spiced cherries is the star of our classic meal. Also featured are glazed ham and the cutest little Christmas cakes.

This stunning naked cake takes only an hour to make – and is the finishing touch for a laidback Christmas meal, also starring prawns on the barbie and watermelon salad.

Deck the walls, the dining table and the tree with Christmas spirit. We also share gift−wrapping ideas that will show off your homemade produce.

52 STRAWBERRIES IN SEASON

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MEET THE EXPERTS

EDITOR’S LETTER

FESTIVE BREKKIE

CLASSIC CHRISTMAS

CRUISY CHRISTMAS

ALFRESCO DINING

SUMMER PAVLOVA

’TIS THE SEASON

ON THE COVER Our gorgeous Raspberry & Almond Trifle (page 12) will have pride of place on your Christmas table. We guarantee it tastes as good as it looks! PHOTOGRAPHER

JOHN PAUL URIZAR STYLIST

SOPHIA YOUNG PHOTOCHEF

ANGELA DEVLIN

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MERRY START

COUNTRY CHRISTMAS

SWEET STRAWBERRIES

Gather family and friends for breakfast on Christmas Day. Our menu includes Almond, Banana & Blueberry Pancakes (pictured) and other savoury and sweet sensations.

There’s something special about eating alfresco with your nearest and dearest. Enjoy slow−roasted lamb, roasted pumpkin salad – and finish with ice−cream cake.

We celebrate the famous “strawberries and cream” partnership with desserts ranging from exquisite white chocolate roulade to peanut butter pavlova (pictured).

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BEAT THE CLOCK

GLUTEN-FREE MAGIC

Because midweek cooking can be hectic, we come to the rescue with five delicious dishes like this pasta salad (pictured) that will be ready in 30 minutes or less.

Just because you’re gluten−intolerant doesn’t mean you can’t enjoy our steamed Christmas pudding (pictured), Christmas fruit cake, trifle and mud cake.

EDIBLE GIFTS It wouldn’t be Christmas without lovely homemade gingerbread, bonbons and mince pies. Show how much you care by making your own.

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FOOD IN A FLASH

WHAT’S FOR DINNER?

NO MEAT MONDAY

STEAMED PUDDING

POMPOM CUPCAKES

CHRISTMAS LEFTOVERS

HOW TO GLAZE HAM

CONTINENTAL TASTES

SWEET GIFTS TO MAKE

CELEBRITY KIDS’ PARTY

142 SUBSCRIPTION PAGE

144 RECIPE INDEX

147 CONVERSION CHART

WEEKNIGHT WONDERS

VEGETARIAN DELIGHTS

REMAINS OF THE DAY

GLOBAL CELEBRATION

We’ve got dinner covered with inspiring mains like our barbecued steak (pictured), felafel wraps, beef stir−fry, pesto chicken and chilli− coconut prawns.

Veg out on our appetising meat−free meals, including fresh tomato pizzettas (pictured), Indian paneer and chickpea salad and caramelised onion strata.

Turn leftover ham, turkey, roast pork, fruit cake and panettone into Boxing Day tasty treats. You’ll love our mini Vietnamese−style pork rolls (pictured).

Take your tastebuds on a trip around the world and enjoy wonders like yule log (above) from France, plus German kouglof, Dutch speculaas… and more.

AWW FOOD • ISSUE TWENTY TWO

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For The Love Of Food

MEET OUR EXPERTS The culinary team behind The Weekly’s wonderful recipes and cookbooks have a wealth of experience.

PAMELA CLARK

FRANCES ABDALLAOUI

EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS

FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY

“I’ve been working on The Weekly’s cookbooks since 1969 and my love for food hasn’t changed. From the concept to testing, tasting, photography, editing and production – it still gives me a thrill to hold a new book in my hand.”

REBECCA MELI

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“An avid cook with an ever−evolving fondness for baking, I truly believe that good food is mostly about fresh Australian produce cooked simply with a generosity of care and spirit.”

LOUISE PATNIOTIS FOOD EDITOR, THE AUSTRALIAN WOMEN’S WEEKLY

“My love of good food has set the foundation for a career in food media spanning almost 30 years. What I love most about food and cooking is that it brings people together – it’s an expression of love.”

RECIPE EDITOR, AWW COOKBOOKS

SOPHIA YOUNG

DOMENICA REDDIE

STYLE DIRECTOR, AWW COOKBOOKS

ASSISTANT RECIPE EDITOR, AWW COOKBOOKS

“My passion is baking – I love pushing the boundaries to create exciting new cakes. I hold the Test Kitchen record for recipe testing – for a Turkish Delight that I tested 11 times!”

“As a Style and Food Concept Director, I combine my practical knowledge with my flair for all things creative. I’m passionate about eating for nourishment and love testing my latest creations on my husband.”

“Coming from a large Italian family, food was a way of life, where everything was made from scratch. My fondest memories are picking tomatoes to make passata and eating pasta with the masses.”

AWW FOOD • ISSUE TWENTY TWO

A Letter From Amanda

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It’s that thrilling time of year again when the overwhelming excitement of everything that’s Christmas begins. The writing of the shopping lists, the collection of presents, the decorating of the tree with everything that is obviously bling, the thought process of coordinating the big day, organising family and friends for numerous catch-ups and, of course, the planning of the food and how it will be showcased. No wonder then that by the time Boxing Day hits, we’re all in cruise mode and ready to embrace the New Year.

To me, Christmas is all about the ham! Buying, scoring, glazing and then presenting it on a platter for the family to embrace as the ceremony of carving begins! For some show-stopping flavour and extra-special advice, turn to page 100, and learn the basics of making your own decadent treat – but don’t forget to sharpen your knife to make slicing a breeze!

This issue is packed from start to finish with fresh, inspiring ideas, tips, tricks and recipes that will move you from a traditional feast to country fare. There are four magical menus to choose from. To begin the day with style and ease and deliver a brilliant Christmas breakfast, just turn to page 14. If you’re feeling traditional, turn to page 24 for that perfect walk down memory lane. However, if outdoor festivity is the key focus, turn to page 34 for an extra-special sunny menu. Finally, if you’re feeling adventurous, simply pack the car and hit the country for an outback buffet – see page 42. You see, it doesn’t matter where you are, there’s a Christmas for everyone.

And let’s remember, everywhere around the world someone is celebrating, so join in the international tastes by going global and trying these stunning sweets on page 112.

Christmas is also the time to go that extra mile and truly show those you love just how awesome they are. Our homemde gifts are definitely marked with wow-factor and almost too good to eat – especially the cute-as-a-button Gingerbread House Cookies on page 123, which bring out my inner child!

So with a hearty “Ho, ho, ho” and a twinkle in my eye, I’m adorning my elf hat, jumping into my sleigh and I’m off to begin my journey of delivering love, peace and memorable taste sensations, just like our decadent cover recipe, Raspberry & Almond Trifle, on page 12! Make sure that you have yourself a very merry Christmas,

EDITOR

FOOD BITES CREAM OF THE CROP

Sourced from the best-quality products in Europe, Moro has been delivering Australians with exquisite, premium olive oils since 1960. Now, Moro has inserted its passion and joy into creating the exclusive, limited-edition Single Estate Extra Virgin Olive Oil. Best served cold, the range is designed so you can really savour its unique flavour and aromas. For more information

worldofmoro.com.au

MORE-ISH MOUTHFULS Warrnambool Cheese and Butter has launched new bite-size snack ranges for the iconic Coon and Cracker Barrel brands. Enjoyed by generations of Aussies, the Coon cheese range adds the perfect source of protein to school lunches, while Cracker Barrel Snacks are suited to those with a more mature palate. Find out more at

wcbf.com.au

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SPRUCE UP YOUR KITCHEN Le Creuset has revolutionised the kitchen again with its new Professional Hard Anodised range. These fabulous pots and pans will transform your kitchen with their unique construction, inspiring culinary mastery. Go to lecreuset.com.au/new-exclusive/professional-hard-anodised

Cheese snacks for all ages

AWW FOOD • ISSUE TWENTY TWO

News To Snack On

WHAT’S ON THIS MONTH

THE SECRETS OF BAKING If you want to learn the “how” as well as the “why” of baking, Anneka Manning’s BakeClub is for you. Anneka is an author, food editor and home economist whose passion for baking motivated her to create the Make Me a Baker program. Specifically developed for the home cook, it’s the only cooking course of its kind for non-professionals currently available in Australia. For more information, visit BakeClub’s website at makemeabaker.com.au or email [email protected]

MARGARET RIVER GOURMET ESCAPE The Margaret River Gourmet Escape, presented by Audi, has become a renowned event, widely recognised by the world’s most influential chefs and winemakers. In fact, the UK’s “queen of the kitchen” Nigella Lawson will join the line-up this year. In its fifth year, it will be held over the weekend of November 18-20, when Western Australia’s famous Margaret River region will be transformed into a mesmerising food phenomenon. The full program is available at gourmetescape.com.au

ON A MISSION TO WRAP IT UP Mission has been providing its customers with only the best Mexican food products since its launch back in 1977. Now, you’ll find a new addition to the already boundless range, with Mission Soft & Fluffy wraps. Thicker and fluffier, savoury or sweet, they make the perfect indulgent treat. Find out more by calling 1800 641 529

SAUSAGES AT THE FISH MARKET Sydney Seafood School, located at the Sydney Fish Market, has expanded its culinary classes to include “more than seafood”. Join in the fun on November 26 for the first hands-on sausagemaking workshop with chef Romeo Baudouin from Victor Churchill Butchery in Woollahra (arguably Australia’s most beautiful butchers shop). Bookings at sydneyfishmarket.com.au/seafood-school/ book-and-shop-online

WOW!

Create homemade pasta and fresh, healthy meals with Smeg’s Stand Mixer – a mix of award-winning style and enduring performance. Until January 31, buy a Smeg stand mixer and receive a bonus Pasta Roller & Cutter Set valued at $299. Check out

smeg50style.com.au

Make your own pasta – bellissimo! AWW FOOD • ISSUE TWENTY TWO

TASTE OF MELBOURNE Get set for one the biggest food events in the country, featuring the best and brightest in Australia’s food scene. The Taste of Melbourne 2016, to be held from November 10-13 at Albert Park, will be a culinary extravaganza filled with cooking demonstrations and masterclasses. Check out tasteofmelbourne.com.au

Secrets From The Test Kitchen

PRESERVING

Preserves are a great way of enjoying seasonal fruits and vegies year round. Here we give the lowdown on cooking up everything from jams to chutneys – you might end up with a pickle, but you’ll relish the results! PICKLES

TOP TIP

Pickles are vegetables, and occasionally fruits, that are preserved in vinegar, brine or a mixture of the two, usually with flavourings like herbs or spices and sugar or mustard. The best−known pickles are pickled onions, pickled cucumbers (called dill pickles or gherkins), and mixed mustard pickles.

Some recipes suggest standing jam before bottling. This is most common with marmalade recipes. The standing time allows the fruit to settle into the “jelly”, allowing it to be evenly distributed when bottled.

RELISHES Relishes are usually based on a single vegetable, such as corn or tomatoes. Relishes are cooked on the stovetop and simmered for about an hour. Relishes are milder in flavour than pickles. Relishes are not meant to keep for a long time — store them in the fridge.

JAM Jams are made with small pieces of fruit, cooked until tender. Sugar is then added and the mixture cooked until it sets, achieved by the action of pectin, a substance in the fruit. High−pectin fruits include apples, citrus, plums, quinces and redcurrants. Low−pectin fruits include cherries, figs, peaches and pears – combine them with high−pectin fruits to make them set more easily.

CHUTNEYS Chutneys encompass a range of spicy, sweet and tangy fruit and/or vegetables that have been cooked to a thickened texture. They often combine ingredients as diverse as tomatoes, mangoes, apples, mustard powder and sultanas.

CONSERVES Conserves are made with large pieces of fruit. Marmalades are clear, bittersweet jams made from one or more citrus fruits; the bitterness comes from the peel. Jellies are clear, lozenge−coloured mixtures made from cooked fruit strained through a muslin cloth. The juice is boiled with sugar until it reaches a consistency that will gel.

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STRAWBERRY JAM

AWW FOOD • ISSUE TWENTY TWO

COVER RECIPE

PHOTOGRAPHER JOHN PAUL URIZAR STYLIST SOPHIA YOUNG PHOTOCHEF ANGELA DEVLIN

Trifles have been taking centre stage on Christmas tables for generations. Our gorgeous dessert stands tall on a bed of jelly and berries with sherry−soaked sponge and lashings of mascarpone custard and cream.

RASPBERRY & ALMOND TRIFLE PREP TIME 35 MINUTES (+ COOLING & REFRIGERATION) SERVES 10

2 x 85g packets raspberry jelly crystals 500g small strawberries 250g raspberries 200g sponge cake, cut into 3cm cubes ⅓ cup (80ml) sweet sherry 500g mascarpone cheese 2 x 500g cartons vanilla bean custard (see tip, right) 600ml thickened cream 2 tablespoons icing sugar 2 tablespoons flaked natural almonds, roasted

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1 Make jelly according to directions on packet; pour into a 3−litre (12−cup) glass serving bowl. Cut 250g of the strawberries in half; add to the jelly with half the raspberries. Refrigerate for 1 hour or until jelly is almost set. 2 Place cake in a medium bowl, sprinkle with sherry; toss to coat. 3 Beat mascarpone and custard in a large bowl with an electric mixer until soft peaks form. Spoon custard mixture over jelly, then top custard with sherry−soaked cake. 4 Beat cream and half the sifted icing sugar in a large bowl with an electric mixer until soft peaks form. Spoon cream over cake. 5 Serve trifle topped with remaining raspberries and strawberries, some with leaves attached, then flaked almonds. Dust with the remaining icing sugar.

COOK’S

NOTES We used vanilla bean custard, but you can use any good-quality thick dairy custard you like. You can use orange juice or orange-flavoured liqueur instead of sherry, if you prefer. The trifle can be made 1 day ahead up to the end of step 3; store, covered, in the fridge.

On The Cover

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y r r e M A VERY

BREKKIE

Christmas can be a busy time socially and not everyone can be in the same place at the same time. A festive breakfast is a delicious way for the family to catch up and celebrate together.

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TOP TIP You need 1 large overripe banana (230g) for the amount of mashed banana in this recipe.

Christmas Breakfast

Breakfast Menu SAVOURY DISHES Baked Ricotta with Truss Tomatoes, Bacon & Rocket Zucchini, Carrot & Corn Fritters with Avocado & Coriander Salad Goat’s Cheese & Chive Tarts with Chilli Pepper Relish SWEET TREATS Almond, Banana & Blueberry Pancakes Peach & Vanilla Yoghurt Fools Citrus Hazelnut Twist DRINKS Ginger Ale & Citrus Punch

25 MINUTES ALMOND, BANANA & BLUEBERRY PANCAKES RECIPE ON PAGE 17

AWW FOOD • ISSUE TWENTY TWO

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35 MINUTES BAKED RICOTTA WITH TRUSS TOMATOES, BACON & ROCKET RECIPE OPPOSITE

Christmas Breakfast

ALMOND, BANANA & BLUEBERRY PANCAKES

* * * better way to impress on “What

PREP + COOK TIME 25 MINUTES SERVES 4

1 cup (150g) self−raising flour 1 cup (120g) ground almonds ½ cup (110g) firmly packed light brown sugar 2 teaspoons ground cinnamon ¼ teaspoon bicarbonate of soda ½ cup mashed banana 1¼ cups (310ml) coconut milk 2 eggs ⅓ cup (25g) flaked almonds 30g butter, chopped cream and maple syrup, to serve 125g fresh blueberries

1 Combine flour, ground almonds, sugar, cinnamon and bicarbonate of soda in a medium bowl; stir in banana. Make a well in the centre; gradually stir in combined coconut milk and eggs until smooth. 2 Toast flaked almonds in a large frying pan over medium heat until browned lightly. Remove from the pan; cool. 3 Place a quarter of the butter in same pan; swirl pan until greased all over. Pour ¼−cups of mixture into pan; allow room for spreading. Cook over medium heat for 5 minutes or until bubbles begin to burst. Turn pancakes; cook until browned lightly on the other side. Remove from pan; cover to keep warm. Repeat with remaining butter and mixture. 4 Drizzle pancakes with cream and maple syrup. Serve with blueberries and toasted nuts.

AWW FOOD • ISSUE TWENTY TWO

Christmas morning than with this fresh, quick, flavoursome breakfast.” Domenica Reddie, Assistant Recipe Editor, AWW Cookbooks

BAKED RICOTTA WITH TRUSS TOMATOES, BACON & ROCKET PREP + COOK TIME 35 MINUTES (+ STANDING) SERVES 4

500g smooth ricotta 2 egg yolks ⅓ cup (25g) finely grated parmesan 1 tablespoon finely chopped fresh chives 1 tablespoon coarsely chopped fresh oregano leaves 2 teaspoons fresh thyme leaves pinch of chilli flakes 1 tablespoon olive oil 250g truss cherry tomatoes 8 rindless bacon slices (500g) 250g rocket, trimmed ½ cup (160g) tomato relish

2 Combine ricotta, egg yolks, parmesan, chives and oregano in a medium bowl. Season to taste. Spoon mixture into dishes; smooth the surface. Sprinkle with thyme and chilli; drizzle with half the oil. 3 Bake ricotta for 20 minutes or until golden and set. Stand for 20 minutes. 4 Meanwhile, place tomatoes on an oven tray; drizzle with remaining oil. Bake for 10 minutes or until softened. 5 Cook bacon in a heated large frying pan until browned and crisp. Drain on paper towel. 6 Serve ricotta with tomatoes, bacon, rocket and tomato relish. SERVING SUGGESTION Serve with thick slices of toasted sourdough bread.

1 Preheat oven to 200°C/180°C fan. Oil four ½−cup (125ml) ovenproof dishes.

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ZUCCHINI, CARROT & CORN FRITTERS PREP + COOK TIME 50 MINUTES (+ COOLING) SERVES 4

2 corn cobs (800g) 2 small zucchini (180g) 1 medium carrot (120g), grated coarsely 2 eggs, separated ½ cup (90g) rice flour 2 tablespoons water 2 tablespoons rice bran oil AVOCADO & CORIANDER SALAD 1 large avocado (320g), cut into thin wedges 250g grape tomatoes, quartered 2 tablespoons lemon juice ½ cup loosely packed fresh coriander sprigs

PEACH & VANILLA YOGHURT FOOLS

PEACH & VANILLA YOGHURT FOOLS PREP TIME 10 MINUTES SERVES 4

4 medium peaches (600g), halved, stones removed, cut into wedges 2 tablespoons caster sugar ¼ teaspoon vanilla extract 2 cups (560g) vanilla yoghurt 2 tablespoons coarsely chopped pistachios 1 tablespoon small fresh mint leaves

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1 Process half the peaches with sugar and extract until smooth. 2 Place yoghurt in a medium bowl. Spoon three−quarters of the peach puree onto yoghurt; don’t stir. 3 Spoon yoghurt mixture into four ⅔−cup (160ml) glasses. Top with remaining puree, remaining peaches, pistachios and mint.

1 Trim husks and silks from corn. Using a sharp knife, cut kernels from cobs. Cook corn in a small saucepan of boiling water for 8 minutes or until tender; drain, cool. 2 Coarsely grate zucchini; squeeze out excess moisture. Combine zucchini, corn, carrot, egg yolks, flour and the water in a medium bowl; season to taste. 3 Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Fold egg white into vegetable mixture. Shape mixture into 12 fritters. 4 Heat the oil in a large non−stick frying pan over medium heat; cook the fritters, in three batches, for 2 minutes each side or until browned and cooked through. 5 Meanwhile, make avocado and coriander salad. 6 Serve fritters with salad. AVOCADO & CORIANDER SALAD Place ingredients in a small bowl; toss gently to combine. Season to taste.

AWW FOOD • ISSUE TWENTY TWO

Christmas Breakfast

SERVING TIP Serve with greek−style yoghurt, drizzled with a little extra virgin olive oil.

50 MINUTES ZUCCHINI, CARROT & CORN FRITTERS RECIPE OPPOSITE

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1 HOUR

GOAT’S CHEESE & CHIVE TARTS RECIPE OPPOSITE

** *

Christmas Breakfast

TOP TIP Pimm’s No. 1 is a gin−based drink with both citrus and spice flavours.

GOAT’S CHEESE & CHIVE TARTS PREP + COOK TIME 1 HOUR SERVES 4

¾ cup (180ml) pouring cream 1 egg 2 sheets shortcrust pastry 125g goat’s cheese 2 tablespoons finely chopped fresh chives CHILLI PEPPER RELISH 1 tablespoon extra virgin olive oil 1 medium red onion (170g), chopped finely 1 clove garlic, chopped finely 1 fresh long red chilli, chopped finely 285g bottled piquillo peppers, drained, chopped finely 2 tablespoons light brown sugar 2 tablespoons red wine vinegar

1 Make chilli pepper relish. 2 Preheat oven to 200°C/180°C fan. Oil two 12−hole (1 tablespoon/20ml) mini muffin pans. 3 Whisk cream and egg together in a large jug. Season. 4 Cut 24 x 6.5cm rounds from pastry sheets; press rounds into pan holes. Crumble cheese into pastry cases; sprinkle with chives. Pour egg mixture evenly over filling. 5 Bake tarts for 20 minutes or until golden and just set. Stand tarts in pans for 5 minutes. 6 Serve tarts with chilli pepper relish. CHILLI PEPPER RELISH Heat oil in a medium saucepan; cook onion, stirring, for 3 minutes or until soft. Stir in remaining ingredients; bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes or until thick.

AWW FOOD • ISSUE TWENTY TWO

GINGER ALE & CITRUS PUNCH PREP TIME 15 MINUTES (+ REFRIGERATION) SERVES 8

125g strawberries, sliced thinly 1 medium orange (240g), halved, sliced thinly 1 medium lime (90g), sliced thinly 700ml bottle Pimm’s No. 1 1 lebanese cucumber (130g) 1.25 litre (5 cups) chilled dry ginger ale 1 cup loosely packed fresh mint leaves

1 Place strawberries, orange and lime in a large serving jug. Add Pimm’s; stir to combine. Cover; refrigerate for 3 hours or overnight. 2 Just before serving, cut cucumber into ribbons; add to jug. Stir in ginger ale and mint. Serve over ice.

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* **

Christmas Breakfast

CITRUS HAZELNUT TWIST Do ahead: Twist can be made a day ahead. Reheat in a 150°C/130°C fan oven for 15 minutes before serving. PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING) SERVES 8

3 teaspoons (10g) dried yeast 1½ tablespoons caster sugar ½ cup (125ml) milk, warmed 2 egg yolks 100g butter, melted ¾ cup (180ml) warm water 3 cups (450g) plain flour ½ teaspoon salt 1 cup (140g) roasted peeled hazelnuts ⅓ cup (75g) demerara sugar 1 teaspoon mixed spice 100g butter, melted, extra 1 tablespoon finely grated orange rind 1 tablespoon finely grated lemon rind 2 tablespoons demerara sugar, extra 250g fig jam 5 figs (300g), torn in half

1 Combine yeast, caster sugar and milk in a large bowl; cover, stand in a warm place for 10 minutes or until frothy. Add egg yolks, butter, the water, flour and salt; stir until combined. Transfer dough to a lightly floured surface; knead for 10 minutes or until smooth and elastic. Place dough in a lightly oiled large bowl; cover, stand in a warm place for 1 hour or until doubled in size. 2 Process three−quarters of the hazelnuts for 1 minute or until finely ground. Combine ground nuts in a bowl with demerara sugar and mixed spice. 3 Preheat oven to 200°C/180°C fan. Grease a large oven tray. 4 Lightly flour a large piece of baking paper; roll dough out on paper into a 25cm x 45cm rectangle. 5 Combine 80g of the extra melted butter with the citrus rinds in a small bowl. Brush butter mixture over dough, leaving a 1cm border; top with ground

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CITRUS HAZELNUT TWIST

hazelnut mixture. Firmly roll dough up from one long side, using the baking paper as a guide. Using a sharp knife, cut the roll in half lengthways. Turn the halves, cut−side out on the baking paper, then twist together. Form the twisted lengths into a ring, pressing the two ends together to join. 6 Transfer the ring, carefully lifting it with the baking paper, onto the oven tray. Brush with remaining extra melted butter; sprinkle with extra demerara sugar. 7 Bake for 10 minutes. Reduce oven to 180°C/160°C fan; bake for a further 35 minutes or until golden and hollow sounding when tapped. Transfer to a wire rack to cool. Halve remaining roasted hazelnuts; sprinkle on twist. Serve with fig jam and fresh figs.

COOK’S

NOTES CITRUS HAZELNUT TWIST You can use whole roasted almonds instead of hazelnuts, if you like.

TABLE STYLING A gorgeous Christmas table really sets the festive mood. Start thinking about cutlery, glassware, crockery, serving utensils, jugs and platters well in advance. Make sure you have enough of everything, but don’t worry if they don’t all match. Just make sure they fit the same theme. If you can, set the table the day before so you can check everything fits together nicely.

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Christmas Lunch

A TASTE OF

Tradition A menu of moist roast turkey, glazed ham, little Christmas cakes and, of course, all the trimmings… Now that makes for a very jolly Christmas!

CHRISTMAS DAY MENU DRINKS & NIBBLES Bloody Mary Crab & Cucumber Sandwiches MAINS Roast Turkey with Almond Stuffing & Spiced Cherries Lime & Pineapple Glazed Ham Baby Carrots & Brussels Sprouts Lemon-roasted Potatoes DESSERT Pamela’s Walnut, Orange & Cardamom Christmas Cakes

PHOTOGRAPHERS STEVE BROWN, BRETT STEVENS STYLISTS DAVID MORGAN, VIVIEN WALSH

AWW FOOD • ISSUE TWENTY TWO

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Christmas Lunch

TOP TIPS Sandwiches can be made up to 2 hours ahead; refrigerate, tightly covered. If making ahead, drizzle a little lemon juice over the avocado before using to stop it from discolouring.

30 MINUTES CRAB & CUCUMBER SANDWICHES RECIPE OPPOSITE

AWW FOOD • ISSUE TWENTY TWO

CRAB & CUCUMBER SANDWICHES PREP TIME 30 MINUTES MAKES 24

Combine 4 thinly sliced green onions, 2 seeded chopped fresh long red chillies, 460g fresh cooked shredded crabmeat and ⅓ cup coleslaw dressing in a small bowl. Season to taste. Using a vegetable peeler, slice 2 medium lebanese cucumbers into thin ribbons. Thinly slice 2 small avocados. Top 8 slices of bread with cucumber, avocado and crab mixture, then sandwich with another 8 slices of bread. Trim crusts; cut each sandwich into three fingers.

BABY CARROTS & BRUSSELS SPROUTS PREP + COOK TIME 15 MINUTES SERVES 8

12 brussels sprouts (450g), trimmed 90g butter ½ cup (125ml) water 1 teaspoon white sugar 1.2kg baby carrots, trimmed

1 Discard the dark outer leaves from the sprouts. Separate the remaining leaves. 2 Melt butter in a large frying pan over medium−low heat; add the water, sugar and carrots. Simmer, covered, for 8 minutes or until tender, turning occasionally. 3 Add the sprout leaves; cook for 1 minute or until leaves have turned a darker green. Season. Remove from heat. Arrange on a serving platter.

LEMON-ROASTED POTATOES (RECIPE ON PAGE 28); BABY CARROTS & BRUSSELS SPROUTS

LINEN BONBONS It’s easy to make your own bonbons. Cut empty plastic wrap or foil rolls into 12cm lengths. Wrap squares of linen around the rolls; secure one end of each roll with ribbon. Fill bonbons with small gifts like a lip gloss or lollies, then secure the other end with ribbon.

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ROAST TURKEY WITH ALMOND STUFFING & SPICED CHERRIES

SPICED CHERRIES

4 Cover baking dish tightly with two layers of greased foil. Roast the turkey for 2 hours. 5 Meanwhile, make spiced cherries. 6 Remove foil; brush turkey with remaining butter. Return turkey to oven; roast, uncovered, for a further 1½ hours or until browned and cooked through (if necessary, add water to the dish during cooking to prevent the pan juices burning). Remove turkey from dish; cover with foil. Rest in a warm place for 15 minutes before carving. 7 While turkey is resting, pour juices from dish into a jug; stand for a few minutes or until fat has risen to the surface. Skim off fat and return 2 tablespoons of fat to the baking dish. Discard remaining fat. Top up pan juices with remaining chicken stock to make 3 cups. Place baking pan on stovetop over medium heat, add flour; cook, stirring, until browned. Gradually add pan juices; cook, stirring, until mixture boils and thickens. Season to taste. Strain gravy into a heatproof jug. Serve turkey with gravy and spiced cherries.

700g jar morello cherries 2 tablespoons balsamic vinegar 1 tablespoon brown sugar 1 cinnamon stick 1 bay leaf 6 black peppercorns 2 tablespoons brandy

ALMOND STUFFING Heat butter in a small frying pan over low heat. Add onion and garlic; cook, stirring, for 5 minutes or until soft. Transfer to a large bowl, add remaining ingredients; season, mix well.

PREP + COOK TIME 4 HOURS 15 MINUTES SERVES 8

LEMON-ROASTED POTATOES PREP + COOK TIME 50 MINUTES SERVES 8

1.8kg potatoes, quartered ½ cup (125ml) olive oil 1 medium lemon (140g), cut into wedges

1 Preheat oven to 180°C/160°C fan. 2 Place potatoes in a saucepan of cold water; bring to the boil. Boil for 5 minutes, then drain. Stand for a few minutes or until potatoes are dry. 3 Meanwhile, pour oil into a shallow roasting pan; place in the oven for 2 minutes or until oil is hot. Add potatoes and lemon to hot oil; shake until well coated, season with salt. 4 Bake for 40 minutes or until potatoes are golden and tender.

COOK’S

NOTES ROAST CHICKEN WITH ALMOND STUFFING & SPICED CHERRIES Replace turkey with two 1.6kg chickens. Reduce cooking time to 1½ hours in total.

FRESH SPICED CHERRIES Replace morello cherries with 450g fresh pitted cherries soaked in ¼ cup brandy overnight.

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5kg turkey 60g butter, melted 1 litre (4 cups) salt−reduced chicken stock, approximately ⅓ cup (50g) plain flour

ALMOND STUFFING 80g butter 2 medium brown onions (300g), chopped finely 2 cloves garlic, crushed 3 cups (200g) stale breadcrumbs 350g minced turkey 1¼ cups (100g) flaked almonds, toasted ½ cup finely chopped fresh flat−leaf parsley 2 teaspoons finely grated lemon rind ¼ cup (60ml) lemon juice

1 Make almond stuffing. 2 Preheat oven to 180°C/160°C fan. 3 Discard neck from turkey. Rinse turkey under running cold water; pat dry inside and out with paper towel. Fill cavities with stuffing. Tie legs together with kitchen string; tuck wings under turkey. Place turkey on an oiled rack in a large flameproof baking dish. Brush turkey all over with half the butter; sprinkle with salt. Pour 2 cups (500ml) of the stock into the dish.

SPICED CHERRIES Drain juice from cherries into a small saucepan. Add vinegar, sugar, cinnamon, bay leaf and peppercorns to pan. Bring to the boil; reduce heat, simmer for 15 minutes or until liquid is reduced by half. Coarsely chop half the cherries; combine in a bowl with remaining cherries. Strain liquid over the cherries; stir in brandy.

AWW FOOD • ISSUE TWENTY TWO

Christmas Lunch

TOP TIP To test if the turkey is cooked, insert a skewer sideways into the thickest part of the thigh, then remove; gently press the flesh to release the juices. If the juices run clear, the turkey is cooked.

FESTIVE CLASSIC ROAST TURKEY WITH ALMOND STUFFING & SPICED CHERRIES RECIPE OPPOSITE

AWW FOOD • ISSUE TWENTY TWO

29

Christmas Lunch

TOP TIPS Leftover carved ham is suitable to freeze for up to 1 month (it will become saltier if frozen for any longer). For glazing ham tips, see page 100.

2 HOURS

LIME & PINEAPPLE GLAZED HAM RECIPE OPPOSITE

AWW FOOD • ISSUE TWENTY TWO

LIME & PINEAPPLE GLAZED HAM PREP + COOK TIME 2 HOURS SERVES 24

9kg leg of ham cloves, to decorate LIME & PINEAPPLE GLAZE 350g lime marmalade ¼ cup (55g) brown sugar ¼ cup (60ml) pineapple juice

1 Preheat oven to 180°C/160°C fan. 2 Cut through ham rind 10cm from the shank end of the leg. To remove the rind, run your thumb around the edge of the rind just under the skin. Start pulling the rind from the widest edge of the ham; continue to pull the rind carefully away from the fat up to the shank end. Remove rind completely. 3 Score across the fat at about 3cm intervals, cutting through the surface of the fat (not the meat) in a diamond pattern. Don’t cut too deeply or the fat will spread apart during cooking. 4 Make lime and pineapple glaze. 5 Line a large roasting pan with baking paper (this will make cleaning

the pan easier). Place the ham on a wire rack in the pan. Brush the ham well with the glaze; cover the shank end with foil. 6 Bake ham for 40 minutes; remove ham from oven, decorate with cloves. Return to oven; bake for a further 40 minutes or until browned all over, brushing occasionally with the glaze. 7 Serve ham warm or at room temperature. LIME & PINEAPPLE GLAZE Stir ingredients in a small saucepan over low heat until sugar dissolves.

COOK’S

NOTES PREPARING AND STORING You can score the ham the day before cooking; cover the ham with the rind to keep it moist until cooking (discard the rind before cooking the ham). Store the cooked ham in a clean, dry ham bag or pillowcase, or covered with a clean tea towel. Replace the ham bag every couple of days with a clean, dry one.

BLOODY MARY PREP TIME 10 MINUTES SERVES 8

Blend or process 1.6kg canned crushed tomatoes, ½ cup lemon juice, 2 tablespoons horseradish cream, 1 tablespoon worcestershire sauce, ¼ teaspoon Tabasco sauce and 2 teaspoons celery salt until smooth. Stir in 1 cup vodka. Pour among 8 glasses and garnish each with a celery stalk and a pinch of cracked black pepper.

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Christmas Lunch PAMELA’S WALNUT, ORANGE & CARDAMOM CHRISTMAS CAKES PREP + COOK TIME 2 HOURS (+ COOLING) MAKES 8

You will need to make the recipe 1 day ahead. 1¾ cups (180g) walnut halves 1½ cups (250g) candied orange

peel strips 1¼ cups (250g) fresh dates, pitted ¾ cup (125g) pitted prunes ¾ cup (90g) almond meal ½ cup (125ml) orange−flavoured

liqueur 250g butter, at room temperature 1 tablespoon finely grated orange rind 1 cup (220g) firmly packed dark brown sugar ¼ cup (90g) honey 4 eggs, at room temperature 1½ cups (225g) plain flour 2 teaspoons ground cardamom ½ teaspoon bicarbonate of soda ¼ cup (60ml) orange−flavoured liqueur, extra DECORATIONS 1kg ready−made white icing cornflour, to dust ⅓ cup (115g) orange marmalade,

warmed, sieved CANDIED WALNUTS ½ cup (110g) caster sugar 2 tablespoons water 1 cup (100g) walnut halves, toasted

(see step 2) 1 Grease eight 9cm round, 6cm−deep, 1⅓−cup cake pans; line bases and sides with two layers of baking paper, extending the paper 1cm over sides. Place pans on an oven tray. Position oven shelf so the top of the cakes will be in about the centre of the oven. Preheat oven to 170°C/150°C fan.

32

2 Spread walnuts onto an oven tray, roast for 10 minutes or until browned. Cool. 3 Using kitchen scissors, cut peel, dates and prunes into 1cm pieces in a large bowl. Add walnuts, almond meal and liqueur to bowl; mix well. 4 Beat butter and rind in a small bowl with an electric mixer until butter clings to the side of the bowl (butter should not have changed to a lighter colour). Add sugar and honey; beat only until combined. Beat in eggs, one at a time, beating only until each egg is combined with the butter mixture. Add butter mixture to fruit mixture in bowl; mix well. Sift dry ingredients over fruit mixture; mix well with one hand. 5 Divide mixture among pans, press in firmly; smooth surface. 6 Bake cakes for 1¼ hours or until a thin−bladed knife inserted into each centre comes out clean. Brush hot cakes with extra liqueur; cover pans tightly with foil. Turn upside down on a board lined with baking paper. Cover pans with a thick towel; leave cakes in pans for 12 hours. Remove cakes from pans. 7 To decorate, knead the ready−made icing on a surface dusted with a little sifted cornflour until it loses its stickiness. Divide the icing into eight portions; tightly wrap each portion in plastic wrap until required. Working in batches, roll each portion of icing on a bench lightly dusted with cornflour into a 23cm round. Brush top and side of one cake with a little warm marmalade. Top with icing then, using hands lightly dusted in cornflour, ease and mould icing over cake; gently rub until smooth. Trim icing neatly around base. Repeat with remaining icing, marmalade and cakes. Stand cakes, uncovered, at room temperature, overnight to dry. 8 Make candied walnuts. 9 Serve cakes topped with candied walnuts.

CANDIED WALNUTS Combine sugar and the water in a medium saucepan. Stir over low heat until sugar dissolves. Bring to the boil over medium heat; boil, without stirring, for 7 minutes or until syrup turns golden brown. Remove pan from heat. Add walnuts to syrup; stir gently to coat walnuts in syrup. Spread walnuts onto an oven tray lined with baking paper. Set aside to cool and set.

COOK’S

NOTES DO AHEAD Cakes can be made up to 3 months ahead; store in an airtight container at room temperature. We used Grand Marnier for this recipe, but you can use Cointreau or brandy. For a non-alcoholic version, use orange juice. Cake mixture can also be cooked in a deep 20cm square or 22cm round cake pan; line base and sides with two layers of baking paper, extending the paper 5cm over the side. Bake for 2-2¼ hours. Re-roll any scraps of icing into a 6mm thickness; using snowflake cutters, cut out different sized snowflakes. Place on an oven tray lined with baking paper. Stand snowflakes at room temperature to dry overnight. Use a little water to secure snowflakes to cake, if you like.

“This menu has the feel of tradition, but there’s a cunning modern twist to the recipes. You and yours will just love this food on the big day.” Pamela Clark, Editorial & Food Director, AWW Cookbooks

2 HOURS PAMELA’S WALNUT, ORANGE & CARDAMOM CHRISTMAS CAKES RECIPE OPPOSITE

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Easy Christmas

Cruisy

Celebrations Enjoy a laidback Christmas lunch with our alfresco menu. From prawns on the barbie to refreshing watermelon salad and tender beef carpaccio, it finishes with a tiramisu naked cake.

Easy Christmas menu DRINKS & NIBBLES Macchitino Herb & Garlic Baked Brie in a Box with Garlic Crostini MAINS Barbecued Prawns with Chilli Lime Dressing Sumac Beef Carpaccio with Basil Oil Watermelon Tabbouleh with Marinated Haloumi DESSERT Cheat’s Tiramisu Naked Cake

34

AWW FOOD • ISSUE TWENTY TWO

TOP TIP Watermelon radishes are also known as heirloom Chinese radishes. If you can’t find them, use 10 small red radishes instead.

35 MINUTES BARBECUED PRAWNS WITH CHILLI LIME DRESSING RECIPE ON PAGE 37

TOP TIP It will be easier to remove the rind from the lemon before you squeeze the juice. To create the thin strips of lemon rind, use a zester if you have one. If you don’t have one, peel two long, wide pieces of rind from the lemon, without the white pith, then cut them lengthways into thin strips.

SERVES 8 WATERMELON TABBOULEH WITH MARINATED HALOUMI RECIPE OPPOSITE

36

Easy Christmas WATERMELON TABBOULEH WITH MARINATED HALOUMI

BARBECUED PRAWNS WITH CHILLI LIME DRESSING

PREP + COOK TIME 1 HOUR 15 MINUTES

PREP + COOK TIME 35 MINUTES SERVES 8

MACCHITINO

(+ REFRIGERATION) SERVES 8

2 tablespoons olive oil 1 tablespoon honey 2 cloves garlic, sliced thinly 2 tablespoons fresh thyme leaves 500g haloumi, sliced thickly 1 cup (200g) wholegrain greenwheat freekeh 2½ cups (625ml) water 1 lebanese cucumber (130g), peeled, sliced 600g seedless watermelon, cut into wedges 1 cup firmly packed fresh flat−leaf parsley leaves ½ cup firmly packed fresh mint leaves ¼ cup (60ml) lemon juice 2 tablespoons olive oil, extra ⅓ cup (45g) roasted skinless hazelnuts, chopped 1 tablespoon thin strips lemon rind (see tip, left)

1 Combine oil, honey, garlic and thyme in a medium bowl; add haloumi, toss to coat. Cover; refrigerate for 1 hour. 2 Meanwhile, place freekeh and the water in a medium saucepan over high heat; bring to the boil. Reduce heat to low; cook, covered, for 25 minutes or until tender. Drain; rinse under cold water. 3 Place freekeh in a large bowl with cucumber, watermelon and herbs. Whisk juice and extra oil in a small jug; season. Pour dressing over salad; toss gently to combine. 4 Heat a large non−stick frying pan over medium heat; cook haloumi for 1 minute each side or until golden. 5 Serve salad topped with haloumi, hazelnuts and rind.

AWW FOOD • ISSUE TWENTY TWO

1.7kg uncooked large king prawns 2 baby fennel bulbs (260g), sliced thinly 250g baby cucumbers, sliced thinly lengthways 6 watermelon radishes (210g), sliced thinly (see tip on page 35) ¼ cup fresh baby coriander CHILLI LIME DRESSING ⅓ cup (80ml) lime juice ⅓ cup (80ml) lemon juice ½ cup (125ml) olive oil 2 cloves garlic, crushed 2 teaspoons caster sugar 2 teaspoons sea salt flakes 1 fresh long green chilli, sliced thinly

1 Make chilli lime dressing. 2 Devein prawns, leaving heads and shells intact. Combine prawns in a large bowl with half the dressing; cook prawns on a heated oiled grill plate (or grill or barbecue), until just changed in colour. 3 Place the fennel, cucumber and radish in a medium bowl; toss gently to combine. 4 Serve prawns on salad, drizzled with remaining dressing and topped with coriander. CHILLI LIME DRESSING Combine ingredients in a small bowl.

MACCHITINO PREP TIME 15 MINUTES (+ REFRIGERATION) MAKES 8 CUPS

3 green−tea tea bags ⅔ cup loosely packed fresh mint leaves ⅓ cup (75g) caster sugar 3 cups (750ml) boiling water ice cubes 1 large green apple (150g), unpeeled, sliced thinly crossways ½ cup fresh mint sprigs 1½ cups (375ml) gin, chilled 3 cups (750ml) granny smith apple juice, chilled ¼ cup lime juice

1 Place tea bags in a heatproof jug with mint leaves and sugar. Pour over the boiling water, stir until sugar dissolves; stand for 5 minutes. Strain through a fine sieve into a bowl, pressing down on solids to extract all liquid; discard solids. Refrigerate liquid, covered, until cold. 2 To serve, one−third fill a jug with ice, top with apple slices and mint sprigs; stir in tea, gin, apple juice and lime juice to combine. Pour into small glass tumblers or martini glasses.

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HERB & GARLIC BAKED BRIE IN A BOX PREP + COOK TIME 30 MINUTES SERVES 8

2 x 200g wheels of brie in a wooden box 1 clove garlic, unpeeled, bruised 2 teaspoons olive oil 2 fresh bay leaves 2 x 10cm stems fresh rosemary Fresh honeycomb, to serve GARLIC CROSTINI ½ cup (125ml) olive oil 3 cloves garlic, crushed 2 teaspoons chopped fresh thyme 1 french bread stick (500g), cut into 1cm−thick slices on the diagonal

1 Preheat oven 200°C/180° fan. 2 Make garlic crostini. 3 Meanwhile, open brie boxes and remove plastic wrapper. Line base and side of box with baking paper, extending the paper 1cm above the side. Return brie to box. Score surface of brie in a crisscross pattern at 2cm intervals, 1cm deep. Pull scoring apart; insert garlic. Pour oil over brie; season. Carefully hold the bay leaves and rosemary under hot running water for 30 seconds to release the flavour, then pat dry with paper towel;

38

HERB & GARLIC BAKED BRIE IN A BOX

place on brie. Replace the box lid. Wrap kitchen string around box several times to secure. 4 Bake brie for 15 minutes or until cheese melts. Remove from oven; carefully remove lid. 5 Serve brie immediately with garlic crostini and honeycomb. GARLIC CROSTINI Oil and line an oven tray with baking paper. Combine oil, garlic and thyme in a small bowl; season to taste. Place bread, in a single layer, on tray; brush one side with oil mixture. Bake for 8 minutes or until golden and crisp.

COOK’S

NOTES HERB & GARLIC BAKED BRIE IN A BOX If you can’t find brie in a box, place brie in a small ovenproof dish; bake, covered with baking paper and foil. If the brie becomes firm on standing, return it to the oven for 3 minutes. You can use camembert instead of brie.

Easy Christmas

30 MINUTES SUMAC BEEF CARPACCIO WITH BASIL OIL RECIPE ON PAGE 41 AWW FOOD • ISSUE TWENTY TWO

39

TOP TIP The orange liqueur can be omitted, if you prefer.

STUNNING DESSERT CHEAT’S TIRAMISU NAKED CAKE RECIPE OPPOSITE

40

Easy Christmas

CHEAT’S TIRAMISU NAKED CAKE PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 8 OR 12 AS PART OF A BUFFET

You will need to start this recipe the day before. 4 medium oranges (960g) ¼ cup (90g) honey 4 egg yolks ½ cup (110g) caster sugar 750g mascarpone 300ml thickened cream ¼ cup (60ml) orange−flavoured liqueur 450g packet double unfilled round sponge cakes 1 tablespoon cocoa powder

1 Preheat the oven to 160°C/ 140°C fan. Line a large oven tray with baking paper. 2 Cut 2 of the oranges into 4mm−thick slices. Brush slices with honey; place slices, in a single layer, on tray. Bake for 45 minutes or until starting to caramelise. Cool. Reserve. 3 Meanwhile, grease an 8cm−deep, 18cm round springform pan; line base and side with three layers of baking paper, extending the paper 5cm above the edge. 4 Finely grate 2 teaspoons of rind from one of the remaining oranges. Squeeze juice from remaining oranges; you will need ½ cup of juice. 5 Beat egg yolks, sugar and grated rind in a small bowl with an electric mixer for 5 minutes or until thick and creamy. Transfer mixture to a medium bowl; fold in the mascarpone. Beat cream in a medium bowl with electric mixer until firm peaks form; fold gently into mascarpone mixture. 6 Combine orange juice and liqueur in a medium bowl.

7 Split cakes in half. Place one cake layer inside pan. Drizzle with a third of the juice mixture. Spread with a quarter of the mascarpone mixture. Repeat layering, finishing with a cake layer. Cover cake and remaining mascarpone mixture separately; refrigerate overnight. 8 Release cake from pan and remove paper. Spread remaining mascarpone mixture on top of cake. Dust with sifted cocoa powder then top with candied orange slices.

on a large serving platter; season. Drizzle with basil oil; sprinkle with pecorino, walnuts and sorrel. Serve the beef immediately.

SUMAC BEEF CARPACCIO WITH BASIL OIL

SERVING SUGGESTION Serve with fresh crusty bread.

BASIL OIL Place basil in a small heatproof bowl, pour boiling water over the leaves; stand for 5 seconds. Drain. Refresh basil in another bowl of iced water; drain well. Pat basil dry with paper towel. Heat oil in a small saucepan over low heat for 2 minutes. Remove pan from heat; stir in basil. Blend or process oil mixture with vinegar until smooth; season to taste. Cover surface with plastic wrap.

PREP + COOK TIME 30 MINUTES (+ FREEZING) SERVES 8

600g trimmed beef fillet 1½ teaspoons ground sumac 2 teaspoons finely chopped thyme ½ cup (40g) shaved pecorino ¼ cup (25g) chopped walnuts, toaste ⅓ cup fresh micro red−veined sorrel BASIL OIL ¼ cup firmly packed fresh basil leaves ½ cup (125ml) olive oil 1 tablespoon white balsamic vinegar

1 Place beef onto a board; season well with cracked pepper, some sea salt, the sumac and thyme, rubbing evenly all over. Using your hands, press beef into a thick log; roll up tightly in plastic wrap, twisting ends to tighten. Tie a knot in each end. Freeze for 6 hours. 2 Meanwhile, make basil oil. 3 Peel back half the plastic wrap from the beef; using a sharp knife, slice beef as thinly as possible. Arrange beef, in a single layer,

COOK’S

NOTES SUMAC BEEF CARPACCIO WITH BASIL OIL Use the best quality beef you can for carpaccio and always keep it well chilled. To save time, ask the butcher to trim the beef for you. Use parmesan instead of pecorino if you like.

41

C

s m s.

RURAL CHRISTMAS MENU STARTER Festive Flatbreads with Star Brie & Herbed Ricotta MAINS Slow-roasted Lamb with Quince Glaze Roasted Pumpkin & Watercress Salad Lemon & Almond Couscous DESSERT Chocolate Ice-cream Cake with Berries Caramel Nut Chocolates`

42

Christmas Alfresco ROASTED PUMPKIN & WATERCRESS SALAD; SLOW-ROASTED LAMB WITH QUINCE GLAZE

CHOCOLATE ICE-CREAM CAKE WITH BERRIES

TOP TIP

LEMON & ALMOND COUSCOUS PREP + COOK TIME 15 MINUTES SERVES 8

2 cups (400g) instant couscous 20g butter, chopped 2 cups (500ml) boiling water finely grated zest from 1 lemon 2 tablespoons lemon juice 2 tablespoons extra virgin olive oil ¼ cup (20g) natural sliced or flaked almonds, toasted strips of lemon rind, extra, to garnish

1 Add the couscous to a medium heatproof bowl, add butter. Pour the boiling water over couscous and cover with plastic wrap. Stand for 5 minutes or until water is absorbed. 2 Fluff couscous with a fork to separate the grains. 3 Stir in zest, juice and oil. To serve, transfer to a serving dish and sprinkle with almonds and extra lemon rind.

FESTIVE FLATBREADS WITH STAR BRIE & HERBED RICOTTA PREP + COOK TIME 1 HOUR (+ STANDING) SERVES 8

1 teaspoon salt 2 cups (500ml) lukewarm water 2 teaspoons dry yeast 5 cups (750g) “00” strong flour (see Top Tips, opposite) 120g butter, melted sea salt flakes 1kg wheel of brie or camembert HERBED RICOTTA 300g fresh full−fat ricotta 30g parmesan, finely grated 2 tablespoons finely chopped chives 2 tablespoons finely chopped curly parsley 2 teaspoons finely chopped mint

44

After separating the grains of couscous with a fork, cover with plastic wrap then microwave on Medium (50%) for 4 minutes, stirring twice during cooking. By essentially steaming the couscous, it gives a soft and fluffy texture.

LEMON & ALMOND COUSCOUS

1 Combine the salt and the water in a large mixing bowl and stir until salt dissolves. Add the yeast; stir to dissolve thoroughly. Add the flour, in batches; mix until a firm dough forms. Transfer to a clean, floured bench; knead for 5 minutes. 2 Place dough in a lightly oiled bowl, cover with plastic wrap and leave to rise in a warm place for 1 hour or until it has doubled in size. 3 Preheat oven to 190°C/170°C fan. Line 2 large oven trays with baking paper. 4 Divide dough into 50g portions. Roll half the balls out into ovals 2mm thick; transfer to baking trays. Brush with melted butter and emboss with Christmas patterns. Sprinkle with the salt flakes. Bake for 10 minutes or until crisp and golden. Transfer to wire racks to cool.

5 Once the first batch has baked, repeat the process with the remaining dough. Store the flatbreads in an airtight container until they are ready to use. They can be made up to 1 week ahead. HERBED RICOTTA Put all the ingredients into a bowl and stir to combine. Season with freshly ground black pepper. Cover with plastic wrap and refrigerate until ready to serve. TO SERVE Oil large star and heart−shaped cookie cutters or moulds and place onto the serving platter. Press the ricotta into the shapes, then carefully remove. Cut the brie into a large star shape, then arrange the flatbreads to the side.

AWW FOOD • ISSUE TWENTY TWO

Christmas Alfresco

TOP TIPS To vary the flavour, sprinkle the flatbreads with sesame seeds, nigella seeds or caraway seeds. “00” flour is higher in protein, making it just perfect for bread making.

1 HOUR

FESTIVE FLATBREADS WITH STAR BRIE & HERBED RICOTTA RECIPE OPPOSITE

TOP TIP Pumpkin is best roasted an hour or two before serving, then cool to room temperature before arranging the salad.

45 MINUTES ROASTED PUMPKIN & WATERCRESS SALAD RECIPE ON PAGE 48

46

Christmas Alfresco

3¼ HOURS SLOW-ROASTED LAMB WITH QUINCE GLAZE RECIPE ON PAGE 49

AWW FOOD • ISSUE TWENTY TWO

47

COOK’S

NOTES SLOW-ROASTED LAMB WITH QUINCE GLAZE If you have the time, marinate the lamb in the spice mix in the fridge overnight. This will allow the lovely spices to permeate the lamb fully. If you can’t find quince jelly, you can substitute redcurrant or apple jelly – or even fig jam.

“Slow roasting is a fantastic way to cook large cuts of meat, as it breaks down the collagen, giving the meat a melt-in-the mouth texture.” Sophia Young, Style Director, AWW Cookbooks

ROASTED PUMPKIN & WATERCRESS SALAD PREP + COOK TIME 45 MINUTES SERVES 8

850g pumpkin, peeled, coarsely chopped ¼ teaspoon ground cumin ¼ teaspoon sumac 3 cloves garlic, unpeeled 2 tablespoons extra virgin olive oil 1 bunch watercress, sprigs picked 1 small red onion (100g), sliced thinly 200g persian or greek fetta DRESSING 1 tablespoon lemon juice 2 tablespoons extra virgin olive oil 1 teaspoon honey ¼ teaspoon sumac

48

1 Preheat the oven to 220°C/200°C fan. Combine the pumpkin, cumin, sumac, garlic and olive oil on a large oven tray lined with baking paper. Season with salt. Roast for 20 minutes or until browned and just tender. 2 Just before serving, arrange watercress on a serving platter. Top with roasted pumpkin, onion and fetta. Drizzle with dressing. DRESSING Meanwhile, combine the ingredients in a screw−top jar; season with salt and freshly ground black pepper; shake well.

AWW FOOD • ISSUE TWENTY TWO

Christmas Alfresco SLOW-ROASTED LAMB WITH QUINCE GLAZE

CARAMEL NUT CHOCOLATES

PREP + COOK TIME 3 HOURS 15 MINUTES

PREP + COOK TIME 40 MINUTES

SERVES 8

(+ COOLING & REFRIGERATION) SERVES 8

1 tablespoon extra virgin olive oil 2 teaspoons ground cumin 2 teaspoons sumac 2 teaspoons sea salt flakes ½ teaspoon freshly ground black pepper 2.8kg full leg of lamb (ask the butcher to leave the shank intact) 4 cloves garlic, peeled and quartered lengthways ½ cup (160g) quince jelly, warmed

60g butter ½ cup (110g) caster sugar 1 tablespoon golden syrup ¾ cup (250g) sweetened condensed milk ½ teaspoon vanilla extract ½ cup (75g) unsalted toasted peanuts, chopped coarsely ¼ cup (25g) ground hazelnuts or almonds 180g dark chocolate, chopped 15g Copha (solid white vegetable shortening) 1 tablespoon cocoa powder

1 Preheat the oven to 150°C/ 130°C fan. 2 Combine oil, spices, salt and pepper in a small bowl. 3 Using a small, sharp knife, make 16 shallow incisions in both sides of the lamb leg. Insert the pieces of cut garlic into each incision. Generously smother the lamb with the spice mixture. Place the lamb in a baking dish; roast for 2½ hours. 4 Remove the lamb from the oven and brush with some of the quince jelly. Return to the oven and roast for a further 30 minutes, brushing twice more with quince jelly. 5 Cover lamb with foil and rest for 5 minutes before carving.

1 Combine the butter, sugar and golden syrup in a small saucepan; stir constantly over low heat until sugar dissolves. Stir in condensed milk.

Bring to the boil, reduce heat; cook, stirring constantly, for 6 minutes or until mixture turns a light caramel colour. Remove from heat. Stir in extract, peanuts and hazelnuts; mix well. Transfer mixture to a medium heatproof bowl; cool the mixture for 10 minutes. 2 Roll rounded teaspoons of mixture into balls. Place on a tray, refrigerate until firm. 3 Combine chocolate and Copha in a heatproof bowl over a pan of simmering water until melted. Using a fork or skewer, dip balls in chocolate mixture; allow excess chocolate to drip away. Place on a tray lined with aluminium foil or baking paper. Refrigerate until chocolate is set. 4 Just before serving, dust the chocolates with cocoa. Place in small paper cases, if desired.

CARAMEL NUT CHOCOLATES AWW FOOD • ISSUE TWENTY TWO

Christmas Alfresco

CHOCOLATE ICE-CREAM CAKE WITH BERRIES PREP TIME 30 MINS (+ REFRIGERATION & FREEZING) SERVES 8

300g chocolate wheatmeal biscuits 75g butter, melted 2 litres good−quality chocolate ice−cream, softened 410g jar fruit mince 2 tablespoons Grand Marnier 500g fresh mixed berries, to serve

50

1 Line the base and side of a 22cm springform pan. 2 Using a food processor, crush the biscuits until fine. Add butter; pulse until combined. Press the biscuit mixture over the base of the prepared pan. Refrigerate until firm. 3 Combine the ice−cream, fruit mince and liqueur in a large bowl; mix well. Spoon ice−cream mixture over the biscuit base. Cover and freeze for 6 hours or until firm. 4 Serve topped with fresh berries.

TOP TIP Make ice−cream up to 2 weeks ahead. Wrap in layers of plastic wrap, then a layer of foil.

F O R M O R E I N F O R M AT I O N G O T O magazines.org.au/research

In Season

Strawberries

APRICOTS AVOCADOS BANANAS BERRIES – BLACKBERRIES, BLUEBERRIES, MULBERRIES, RASPBERRIES, STRAWBERRIES, YOUNG BERRIES CHERRIES GRAPEFRUIT GRAPES LOQUATS LYCHEES MANGOES MELONS NECTARINES ORANGES – VALENCIA PAPAYAS, PAPAWS PASSIONFRUIT PEACHES PINEAPPLES

NOV-DEC

fruits

PHOTOGRAPHER WILLIAM MEPPEM STYLIST SOPHIA YOUNG PHOTOCHEF KIRSTEN JENKINS

NOV-DEC

vegetables ARTICHOKES – GLOBE ASIAN GREENS ASPARAGUS BEANS – BUTTER, FLAT, GREEN CAPSICUM CELERY CHILLIES CUCUMBERS EGGPLANTS GARLIC LETTUCES MUSHROOMS ONIONS – GREEN; SALAD, SPRING PEAS – SUGAR SNAP POTATOES RADISHES SILVERBEET SPINACH SWEETCORN TOMATOES WATERCRESS ZUCCHINI

What’s in

SEASON

AWW FOOD • ISSUE TWEN NTY TWO

TOP TIP 1 HOUR

The cheesecake can be made 1 day ahead; store, covered, in the fridge.

BASIL, LIME & STRAWBERRY CHEESECAKE RECIPE ON PAGE 56

53

TOP TIPS

45 MINUTES STRAWBERRIES & CREAM WHITE CHOCOLATE ROULADE RECIPE ON PAGE 57

To even out the shape or lessen any cracks in the roulade, simply roll it up in baking paper and tighten the ends like a bonbon; refrigerate for 20 minutes. Roulade is best made on the day of serving.

In Season

Strawberries

At their sweetest in summer, strawberries are loved the world over. Their famous partnership of “strawberries and cream” is celebrated in the wonderful desserts featured here.

BUYING

PREPARING

COOKING

Strawberries are available all year round in Australia because of our varied climate, but are at their best in the summer months.

For most purposes, remove the green calyxes from strawberries. However, retain them as a little “handle” for strawberries to be eaten in the fingers, such as those half−coated with chocolate, or those to be dipped into a sauce such as sour cream sweetened with brown sugar. Strawberries are also delicious sprinkled with brandy or orange−flavoured liqueur, or dropped into a glass of sweet sparkling wine.

Don’t cook berries in aluminium pans, as this can affect their colour and flavour. Instead, use non−reactive pans – stainless steel, Pyrex glass, titanium or enamelised cast−iron.

CHOOSING Always choose strawberries that look bright and fresh – firm, undamaged, shiny or with a soft sheen. Also look underneath the container to check that the fruit at the bottom isn’t squashed, damaged or oozing juice.

ENHANCING If your strawberries lack flavour, wash, sprinkle them with sugar and lemon juice, then stand for a few hours.

STORING As soon as you get the strawberries home, place them gently, not touching each other, in a single layer on a plate or oven tray lined with two layers of paper towel. Cover with plastic wrap and store in the fridge for up to two days. Wash only when you are ready to use them, then place on paper towel, using the paper to gently roll the fruit to dry it.

AWW FOOD • ISSUE TWENTY TWO

55

PEANUT BUTTER & JELLY PAVLOVA PREP + COOK TIME 1 HOUR 45 MINUTES (+ COOLING) SERVES 8

¾ cup (120g) roasted peanuts 1 teaspoon cornflour 2 teaspoons icing sugar 6 egg whites 1½ cups (330g) caster sugar ¼ teaspoon salt 1 teaspoon white vinegar 1 teaspoon cornflour, extra 2 cups (500ml) thickened cream STRAWBERRY COMPOTE ⅓ cup (75g) caster sugar ¼ cup (60ml) water 750g strawberries, sliced

1 Make strawberry compote. 2 Process peanuts, cornflour and icing sugar until peanuts are coarsely chopped. 3 Preheat oven to 150°C/130°C fan. Grease a large oven tray. Mark an 18cm x 30cm rectangle on a piece of baking paper; turn the paper, marked−side down, onto tray. 4 Beat egg whites in a large bowl with an electric mixer until soft peaks form; gradually add caster sugar, 1 tablespoon at a time, beating until dissolved after each addition. Fold in salt, vinegar and extra cornflour. 5 Spread meringue mixture just inside marked rectangle on tray, swirling the meringue as you spread. Scatter peanut mixture over meringue.

PEANUT BUTTER & JELLY PAVLOVA

Reduce oven to 120°C/100°C fan. 6 Bake pavlova for 45 minutes or until dry to the touch. Turn oven off; cool pavlova in oven, with door ajar, for at least 2 hours. 7 Beat cream in a small bowl with electric mixer until soft peaks form. 8 Just before serving, spoon cream onto pavlova; top with compote. Serve immediately. STRAWBERRY COMPOTE Stir sugar and the water in a small saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil; boil, without stirring, for 2 minutes or until thickened slightly. Add strawberries; cook over low heat for 2 minutes or until just warmed through. Transfer to a medium heatproof bowl; cool completely.

BASIL, LIME & STRAWBERRY CHEESECAKE PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 8

cooking oil spray 125g Scotch Finger biscuits 75g butter, melted 3 teaspoons powdered gelatine ¼ cup (60ml) water 375g cream cheese, softened ½ cup (110g) caster sugar 1 tablespoon finely grated lime rind 300ml thickened cream ½ cup (125ml) lime juice 2 tablespoons finely chopped fresh basil 2 tablespoons baby fresh basil leaves

AWW FOOD • ISSUE TWENTY TWO

In Season

“The exotic Middle Eastern spice powder, sumac, adds a lovely lemony citrus tang to the sweetened strawberries.” Frances Abdallaoui, Food Director, The Australian Women’s Weekly

BASIL-INFUSED STRAWBERRIES 2 tablespoons water ½ cup (160g) strawberry jam 1 tablespoon lime juice 8 large fresh basil leaves 250g strawberries, halved

STRAWBERRIES & CREAM WHITE CHOCOLATE ROULADE

1 Spray a 20cm springform pan with cooking oil (don’t use butter as this hardens in the fridge); line base with baking paper. 2 Process biscuits until fine. Add butter; process until combined. Press mixture firmly over base of pan. Refrigerate for 30 minutes. 3 Sprinkle gelatine over the water in a small heatproof jug; stand jug in a small saucepan of simmering water, stir until gelatine dissolves. Cool. 4 Beat cream cheese, sugar and rind in a medium bowl with an electric mixer until smooth. Add cream; beat until smooth. Add juice, cooled gelatine mixture and finely chopped basil; beat until combined. Pour filling mixture over biscuit base. Cover; refrigerate for 3 hours or overnight until set. 5 Make basil−infused strawberries. 6 Just before serving, top cheesecake with strawberries and syrup; scatter with basil leaves.

5 eggs, separated ⅔ cup (150g) caster sugar 1½ tablespoons hot water 80g white chocolate, grated finely ⅔ cup (100g) self−raising flour ¼ cup (55g) caster sugar, extra 375g strawberries, sliced thinly 2 tablespoons icing sugar ½ teaspoon sumac 250g mascarpone ½ cup (125ml) thickened cream 30g store−bought meringue nests, crushed coarsely

BASIL-INFUSED STRAWBERRIES Stir the water, jam, juice and basil in a small saucepan over low heat until jam melts. Bring to the boil. Remove from heat; stir in strawberries. Cool. Discard basil.

AWW FOOD • ISSUE TWENTY TWO

PREP + COOK TIME 45 MINUTES (+ COOLING & REFRIGERATION) SERVES 10

1 Preheat oven to 200°C/180°C fan. Grease a 26cm x 32cm swiss roll pan; line base and long sides with baking paper, extending paper 5cm over edge. 2 Beat egg yolks and caster sugar in a medium bowl with an electric mixer for 5 minutes or until very thick and pale. Pour the hot water down the inside of the bowl, add chocolate; gently fold in sifted flour until just combined. Transfer to a medium bowl. 3 Beat egg whites in a medium bowl with an electric mixer until soft peaks

form. Fold egg white into chocolate mixture, in two batches, until just combined. Spread mixture into pan. 4 Bake cake for 12 minutes or until golden and sponge springs back when pressed lightly with a finger. 5 Meanwhile, place a piece of baking paper, cut just larger than the pan, on a work surface; sprinkle evenly with extra sugar. Turn hot sponge onto sugar−covered paper, peel away lining paper; trim crisped edges with a sharp knife. Working quickly and using paper as a guide, roll sponge up from a long side. Cool for 5 minutes. Unroll sponge, remove paper; re−roll, cover with a clean tea towel. Cool. 6 Meanwhile, combine strawberries, sifted icing sugar and half the sumac in a medium bowl. Cover; refrigerate for 30 minutes. 7 Beat mascarpone and cream in a small bowl with an electric mixer until almost firm peaks form. 8 Unroll cooled sponge; spread with two−thirds of the cream mixture, leaving a 2.5cm border on all sides. Top with half the crushed meringue and half the strawberry mixture. Re−roll sponge to enclose filling. Serve roulade topped with remaining cream, meringue and strawberry mixture; sprinkle with remaining sumac.

57

In Season

RHUBARB & STRAWBERRY TARTS PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION & COOLING) MAKES 8

500g rhubarb 1 cup (220g) caster sugar 2 cups (500ml) water 1 teaspoon powdered gelatine 300g small strawberries PASTRY 1¾ cups (260g) plain flour 125g cold butter, chopped coarsely ½ cup (110g) caster sugar 1 egg, beaten lightly CUSTARD 2 eggs 1 cup (250ml) milk 1 tablespoon raw sugar

1 Make pastry. 2 Grease eight 10cm round loose−based fluted flan pans. Divide pastry into eight portions. Roll each portion between sheets of baking paper until large enough to line pans. Lift pastry into pans, press into bases and sides; trim excess pastry. Prick bases all over with a fork. Cover; refrigerate for 30 minutes. 3 Preheat oven to 180°C/160°C fan. 4 Place pans on an oven tray. Bake pastry cases for 15 minutes or until golden. Cool. 5 Meanwhile, trim rhubarb; cut into 1cm slices. Combine rhubarb, sugar and the water in a medium saucepan; stir, over medium heat, without boiling, until sugar dissolves. Simmer, uncovered, for 15 minutes or until rhubarb is tender. Drain rhubarb; reserve 1 cup of strained syrup.

RHUBARB & STRAWBERRY TARTS

Sprinkle gelatine over hot reserved syrup; stir until dissolved. 6 Make custard. 7 Divide rhubarb into the pastry cases; pour over custard. Bake tarts for 15 minutes or until set. Cool. 8 Slice strawberries thinly. Top tarts with strawberries; pour 1 tablespoon of rhubarb syrup over each tart. Refrigerate for 1 hour.

dough on a lightly floured surface until smooth. Flatten dough slightly, wrap in plastic wrap; refrigerate for 30 minutes. CUSTARD Whisk eggs, milk and sugar in a medium bowl until mixture is combined.

PASTRY Sift flour into a large bowl; rub in butter with fingertips until mixture is crumbly. Stir in sugar, then egg until pastry just comes together. Knead

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Spotlight

’Tis the season, so

Deck the walls… PHOTOGRAPHER JOHN PAUL URIZAR STYLIST SARAH DENARDI

... the table, the tree and just about everything else. Here are super−easy ways to set the mood and get everyone ready to celebrate.

60

AWW FOOD • ISSUE TWENTY TWO

YULE BE AMAZED!

ENHANCE THE GIFT OF GIVING With these tips, you’ll have Christmas all wrapped up!

* Hang Noel letters painted white with red string and a bow. * Make a flag banner using Christmas cards, Christmas images or paper cut into triangles then stitched onto white ribbon – hang above the dining table or fireplace. * Place tea lights in different sorts of holders around the room to create an inviting atmosphere. * Tie up little gifts or tasty treats in muslin with a pretty gingham bow; label with a red gift tag.

A twig star adds natural warmth.

* Wrap boxes with plain paper

as a base, then add strips of patterned paper. Tie with ribbon or rickrack braid and finish with a Christmas decoration. * Wrap gifts with red−and−white striped paper or use paper gift bags, then adorn with a variety of ribbons, braids and string. * Decorate bottles filled with homemade cordial in the same way, to give as gifts.

61

Spotlight

SET A FESTIVE TABLE Your guests will be ready to celebrate well before the first course appears.

* Enhance individual place

settings with a guest gift or two. * Fill old jam jars with white mints, cover with muslin and tie with red−and−white string. * Place pine sprigs in old−style milk or juice bottles tied with ribbon and patterned name tags. * Use paper cones to house tiny treasures and hang from the tree – write the name of each guest on a cone for a take−home gift. * Pile colour−coordinated fruit and vegetables on a cake stand for the table top – machine−stitch a red cotton border around a sheet of baking paper to place underneath, if you like.

62

AWW FOOD • ISSUE TWENTY TWO

DRESS TO IMPRESS * Choose a colour palette for your table – red and white is timeless. * Mix textures like porcelain and felt with a crisp linen tablecloth – stitch cloth with red ribbon or rickrack braid. * Place a magnolia branch in a white jug for the Christmas tree and hang decorations with red cotton. Our bauble−like decorations are made from discs of red and white paper machine−sewn together, then folded to form the bauble shape. * Wrap napkins in red string and finish with an adhesive dot, a pretty name tag or a Christmas decoration. * Spray egg cartons white and then fill with white chocolate truffles and Christmas decorations.

Include a statement piece like this deer.

NATURAL TOUCH * Intertwine sprigs of pine with twisted vines for a natural wreath. * Hang homemade angel decorations or other Christmas shapes from the wreath with white ribbon. * Mix and match wooden and felt decorations with different wreaths. * Get the children involved in Christmas crafts, too. Ask them to draw a simple tree on butcher’s paper, then stick on heart shapes made from coloured paper, ribbons and old cards, to decorate.

Create visual unity by keeping to the one festive palette.

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AWW FOOD • ISSUE TWENTY TWO

Spotlight

CREATE PEACE ON EARTH Bring nature indoors to foster an atmosphere of seasonal harmony.

* A small tree makes the perfect

centrepiece for the table. Use last year’s cards to decorate its branches, attaching with ribbon. * Wrap small gifts with white paper stitched with red cotton; tie with ribbon and a name tag. * Place tea lights in your chosen palette around the room.

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AVAILABLE WHERE ALL GOOD BOOKS ARE SOLD AND AT WWW.AWWCOOKBOOKS.COM.AU OR CONTACT 136 116 TO ORDER

Food In A Flash

Beat the

CLOCK

PHOTOGRAPHER JOHN PAUL URIZAR STYLISTS VIVIEN WALSH & SOPHIA YOUNG PHOTOCHEF KIRSTEN JENKINS

Midweek mealtimes can get rather hectic! We ease you through the feeding frenzy with five fast and flavoursome dinners.

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AWW FOOD • ISSUE TWENTY TWO

TOP TIP For extra flavour, cut half the tomatoes in half, then squeeze the juices from the cut halves as you add them to the pasta.

25 MINUTES CHORIZO, TOMATO & ROCKET PASTA SALAD RECIPE ON PAGE 72

TOP TIP To save time, you can use canned brown lentils instead of the French−style green lentils.

30 MINUTES LENTIL, GORGONZOLA & WITLOF SALAD RECIPE ON PAGE 72 AWW FOOD • ISSUE TWENTY TWO

Food In A Flash

COOK’S

NOTES LAMB FILLET SALAD WITH SPINACH PESTO DRESSING Use a traditional basil pesto or a sun-dried tomato variety instead of spinach, if you prefer.

25 MINUTES LAMB FILLET SALAD WITH SPINACH PESTO DRESSING RECIPE ON PAGE 75

Food In A Flash

CHORIZO, TOMATO & ROCKET PASTA SALAD

gently to combine. Serve pasta topped with the mozzarella; drizzle with the reserved chorizo oil.

PREP + COOK TIME 30 MINUTES SERVES 4

PREP + COOK TIME 25 MINUTES SERVES 4

Mozzarella made from buffalo milk is whiter and more tangy than cow’s milk mozzarella. If you prefer, you can use either a large ball of cow’s milk mozzarella (or fior di latte) or smaller balls of bocconcini instead. 375g linguine pasta ¼ cup (40g) pine nuts 2 cured chorizo sausages (340g) 200g mini grape tomatoes 100g baby rocket leaves 250g buffalo mozzarella, torn into bite−sized pieces DRESSING 1 clove garlic, crushed 2 tablespoons extra virgin olive oil 2 tablespoons lemon juice

1 Cook the pasta in a large saucepan of boiling water until almost tender, then drain. 2 Meanwhile, toast the pine nuts in a dry medium frying pan over high heat, stirring continuously, until nuts are golden. Remove them from the pan immediately. 3 Thinly slice 1 chorizo. Remove then discard casing from second chorizo; finely chop chorizo. Cook both sliced and chopped chorizo in same frying pan over high heat, stirring, for 3 minutes or until browned all over. Drain the chorizo on paper towel; reserve the chorizo oil in pan. 4 Make the dressing. 5 Place the pasta, pine nuts and chorizo in a large bowl with tomatoes, rocket leaves and dressing; toss

72

LENTIL, GORGONZOLA & WITLOF SALAD

DRESSING Whisk all the ingredients together in a small bowl. Season to taste.

PEPPERED STEAK SANDWICH WITH GRILLED TOMATOES PREP + COOK TIME 20 MINUTES SERVES 4

2 tablespoons olive oil 2 teaspoons cracked black pepper 4 beef minute steaks (400g) 250g cherry truss tomatoes, cut into eight clusters 8 slices sourdough bread (560g) ⅓ cup (100g) aioli ½ cup (70g) caramelised onion relish ½ cup loosely packed trimmed watercress

1 Combine olive oil and pepper in a shallow dish; add steaks, turn to coat. 2 Heat an oiled chargrill pan (or barbecue or grill) over medium−high heat; cook the steaks for 2 minutes each side or until cooked as desired. Remove from pan, cover; rest for 5 minutes. 3 Cook tomato clusters in chargrill pan for 3 minutes or until softened. Remove from pan. 4 Toast bread slices in chargrill pan for 30 seconds each side. Spread aioli onto half the toasted slices; top each with a steak, some onion relish and watercress, then a remaining toasted bread slice. Serve sandwiches with tomato clusters.

Radicchio and witlof have a bitter flavour. You can use baby cos (romaine) lettuce, if you prefer. You could use cherry tomatoes instead of the grape tomatoes. ½ cup (100g) french−style green lentils ¾ cup (75g) walnuts ½ cup (125ml) sherry or red wine vinegar ½ cup (125ml) extra virgin olive oil 1 small radicchio (150g), leaves separated 2 large witlof (250g), leaves separated 180g grape tomatoes, halved 1 cup loosely packed fresh flat−leaf parsley leaves 120g gorgonzola or soft blue cheese of choice

1 Cook lentils in a medium saucepan of boiling water for 25 minutes or until the lentils are tender; drain. Rinse under cold water; drain well. 2 Meanwhile, stir the nuts in a small frying pan over medium heat until toasted lightly. Transfer to a chopping board, cool slightly; chop coarsely. 3 Whisk vinegar and oil in a large serving bowl; season to taste. Add radicchio, witlof, tomatoes, parsley and lentils; toss gently to combine. 4 Serve salad topped with nuts and crumbled gorgonzola.

AWW FOOD • ISSUE TWENTY TWO

TOP TIP You can replace the rocket with ⅓ bunch (2 cups picked) watercress sprigs.

20 MINUTES PEPPERED STEAK SANDWICH WITH GRILLED TOMATOES RECIPE OPPOSITE

TOP TIPS Use a mandoline or V−slicer to thinly shred the mango. Or you can use an Asian−style vegetable peeler that will peel in thin strips – available from kitchenware shops. Green mangoes are available from Asian grocers and also selected greengrocers.

30 MINUTES BARBECUED CHILLI PRAWNS WITH GREEN MANGO SALAD RECIPE OPPOSITE

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AWW FOOD • ISSUE TWENTY TWO

Food In A Flash

“To save time, use 500g of uncooked prawns. You can buy these fresh from the fishmonger or frozen in most large supermarkets.” Rebecca Meli, Recipe Editor, AWW Cookbooks

LAMB FILLET SALAD WITH SPINACH PESTO DRESSING PREP + COOK TIME 25 MINUTES SERVES 4

The oil from the marinated goat’s cheese adds an extra depth of flavour to this dish. The cheese we used was marinated in a mixture of olive oil, garlic, thyme and chilli. 8 lamb fillets (550g) 1 clove garlic, crushed 1 tablespoon olive oil 1 large zucchini (150g) 2 large roma tomatoes (180g), quartered 4 flat mushrooms (320g) 350g baby rocket leaves 2 tablespoons marinating oil from goat’s cheese ½ cup (100g) soft marinated goat’s cheese SPINACH PESTO DRESSING ½ cup (130g) ready−made spinach pesto ¼ cup (60ml) olive oil

1 Combine the lamb, garlic and olive oil in a medium bowl. 2 Using a vegetable peeler or mandoline, thinly slice the zucchini lengthways into ribbons. 3 Cook the zucchini, tomatoes and mushrooms on a heated oiled chargrill plate (or barbecue or grill)

until browned and just tender. Remove from heat; cover to keep warm. 4 Meanwhile, cook the lamb on the heated oiled chargrill plate for 4 minutes on each side or until cooked as desired. Remove from heat, cover; rest for 5 minutes. 5 Make the spinach pesto dressing. 6 Place the chargrilled vegetables in a large bowl with rocket leaves and marinating oil; toss gently to combine. Season to taste. 7 Slice the lamb. Divide the vegetable mixture and lamb among bowls. Top with crumbled cheese; drizzle with dressing. SPINACH PESTO DRESSING Place the ingredients in a small screw−top jar; shake well.

BARBECUED CHILLI PRAWNS WITH GREEN MANGO SALAD PREP + COOK TIME 30 MINUTES SERVES 4

1kg uncooked king prawns 1 fresh long red chilli, chopped finely 1 tablespoon finely grated lime rind 1 tablespoon lime juice 2 tablespoons char siu sauce 1 tablespoon honey 2 tablespoons olive oil

GREEN MANGO SALAD 200g bean thread vermicelli noodles ½ cup (25g) flaked coconut 1 medium green mango (350g), shredded 1 fresh long red chilli, sliced thinly ⅓ cup (50g) roasted cashews 90g baby rocket leaves 1 cup loosely packed coriander leaves ¼ cup (60ml) olive oil 2 tablespoons lime juice

1 Peel and devein the prawns, leaving heads and tails intact. 2 Combine the chilli, rind, juice, char siu sauce, honey and oil in a large bowl; add the prawns, toss to coat in marinade. Cover; refrigerate until required. 3 Make green mango salad. 4 Cook the prawns on a heated oiled chargrill plate (or barbecue or grill) for 2 minutes each side or until prawns change colour and are cooked through. 5 Serve prawns with salad. GREEN MANGO SALAD Place the noodles in a medium heatproof bowl; cover with boiling water, stand for 3 minutes or until noodles are tender. Drain. Cook coconut in a dry frying pan, stirring frequently, over medium heat, for 2 minutes or until browned lightly. Place noodles and coconut in a large bowl with the remaining ingredients; toss gently to combine.

75

COOK’S NOTE To save time, use char−grilled eggplant from the deli.

MON

FELAFEL WRAPS RECIPE ON PAGE 78

76

AWW FOOD • ISSUE TWENTY TWO

What’s For Dinner?

Weeknight

WONDERS PHOTOGRAPHER LOUISE LISTER STYLIST KATE BROWN PHOTOCHEF SARAH-JANE HALLETT

Lacking meal−time inspiration after a long day at work? Conjure up some weekday magic with these miraculous mains.

77

What’s For Dinner? FELAFEL WRAPS PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) SERVES 4

¾ cup (110g) frozen broad beans, thawed, peeled 400g canned chickpeas, rinsed, drained ⅓ cup coarsely chopped fresh flat−leaf parsley 1 small red onion (100g), chopped ⅓ cup (50g) plain flour 2 teaspoons ground coriander 1 teaspoon ground cumin 1 egg 4 large pitta breads (320g) 1 cup (260g) hummus 50g mesclun 125g cherry tomatoes, halved MARINATED GRILLED EGGPLANT 6 baby eggplants (360g), sliced thinly lengthways 2 tablespoons olive oil 2 cloves garlic, crushed 1 tablespoon white wine vinegar 2 tablespoons finely chopped fresh flat−leaf parsley

1 Blend or process beans, chickpeas, parsley, onion, flour, spices and egg until almost smooth. Shape rounded tablespoons of the mixture into 16 felafel patties. Place on a tray, cover; refrigerate for 30 minutes. 2 Make marinated grilled eggplant. 3 Cook felafel on a heated oiled flat plate (or in a frying pan) over medium heat for 4 minutes each side or until browned and heated through. 4 Spread pittas with hummus; top with mesclun, eggplant, tomato and felafel; roll to enclose filling. Serve with grilled lemons, if you like. MARINATED GRILLED EGGPLANT

Cook eggplant on a heated barbecue grill plate (or chargrill pan or grill) for 4 minutes or until browned lightly on both sides. Combine eggplant with remaining ingredients in a bowl.

78

“I like to keep weeknight cooking simple and fuss-free. With these recipes, you’ll have delicious meals on the table in no time.” Louise Patniotis, Food Editor, AWW Cookbooks

BARBECUED STEAK WITH CORN SALSA & ANCHOVY BUTTER PREP + COOK TIME 1 HOUR SERVES 6

3 corn cobs (1.2kg), trimmed ⅓ cup (80ml) olive oil 6 x 250g beef scotch fillet steaks 1 small red onion (100g), chopped finely 200g grape tomatoes, halved ¼ cup (60ml) lime juice ½ cup fresh coriander sprigs lime wedges, to serve ANCHOVY BUTTER 120g butter, softened 6 anchovy fillets, chopped finely 2 cloves garlic, crushed 2 tablespoons finely chopped fresh coriander

1 Brush corn with 2 teaspoons of the oil; cook on a heated barbecue grill plate (or chargrill pan or grill), turning, for 15 minutes or until lightly charred and tender. Cool for 5 minutes. 2 Meanwhile, make anchovy butter. 3 Brush the steaks all over with 1½ tablespoons of the remaining oil; cook on barbecue for 2 minutes each side for medium rare, or until cooked as desired. Cover steaks; rest for 5 minutes. Thickly slice.

4 Combine the onion, tomato, juice and remaining oil in a large bowl; season. Cut kernels from corn, keeping kernels together in large pieces. Add to bowl with coriander; toss gently to combine. 5 Top steak with sliced anchovy butter and corn salad. Serve with lime wedges. ANCHOVY BUTTER Mash ingredients in a small bowl with a fork until well combined. Roll mixture tightly in plastic wrap to make a log; refrigerate until firm.

COOK’S

NOTES BARBECUED STEAK WITH CORN SALSA & ANCHOVY BUTTER New-York cut steak (boneless sirloin), eye fillet, rib-eye and rump are all suitable for this recipe. Make the anchovy butter 1 day ahead and refrigerate it or freeze for 1 month.

AWW FOOD • ISSUE TWENTY TWO

TUES

BARBECUED STEAK WITH CORN SALSA & ANCHOVY BUTTER RECIPE OPPOSITE

79

What’s For Dinner? WED

CHILLI-COCONUT PRAWNS RECIPE ON PAGE 83

80

COOK’S NOTES Buy shelled prawns with the tails intact from the frozen section in supermarkets; defrost in the fridge before cooking. Serve with steamed Asian greens, if you like.

COOK’S NOTES We used 3 roma tomatoes, 100g grape tomatoes and 250g romatherapy tomatoes in this salad; however, any variety of tomato can be used. The marinated chicken can be frozen for up to 3 months; defrost in the fridge overnight before cooking.

THURS

WARM PESTO CHICKEN WITH TOMATO SALAD RECIPE ON PAGE 83

81

COOK’S NOTES Use any Asian greens you like instead of Chinese mustard leaf; try baby tatsoi leaves or Chinese water spinach. Baby spinach leaves could be used. Rice stick noodles, also known as sen lek (Thai) and ho fun (Chinese), are wide, flat noodles made from rice flour.

FRI

BEEF & NOODLE STIR-FRY RECIPE OPPOSITE

82

What’s For Dinner?

BEEF & NOODLE STIR-FRY PREP + COOK TIME 35 MINUTES SERVES 4

250g dried rice stick noodles 2 teaspoons peanut oil 500g beef eye fillet steaks, sliced thinly 1 tablespoon finely chopped lemon grass, white part only 1 clove garlic, crushed ⅔ cup (160ml) lime juice ⅓ cup (80ml) fish sauce 1 tablespoon coarsely grated palm sugar 100g chinese mustard leaf, chopped coarsely 1 cup (80g) bean sprouts ½ cup loosely packed fresh coriander leaves ½ cup loosely packed fresh mint leaves 3 green onions, sliced thinly 1 lebanese cucumber, sliced thinly

1 Place noodles in a large heatproof bowl, cover with boiling water; stand for 5 minutes or until tender, drain. 2 Heat half the oil in a wok; stir−fry the beef, in batches, until browned. Remove from wok. 3 Heat remaining oil in wok; stir−fry lemon grass and garlic until fragrant. Return beef to wok with lime juice, sauce and sugar; stir−fry until heated through. Add the noodles; stir−fry until combined. Stir in remaining ingredients; serve immediately. SERVING SUGGESTION Sprinkle with thinly sliced red Thai chilli for a kick of heat.

WARM PESTO CHICKEN WITH TOMATO SALAD

CHILLI-COCONUT PRAWNS

PREP + COOK TIME 30 MINUTES

⅔ cup (130g) white long−grain rice 750g medium uncooked king prawns 1 tablespoon peanut oil 1 large brown onion (200g), sliced thinly 2 cloves garlic, crushed 2 teaspoons finely grated fresh ginger 1 tablespoon each black mustard seeds, ground cumin and ground coriander 2 fresh small red thai chillies, chopped finely 8 fresh curry leaves, torn 400ml can coconut cream ½ cup (125ml) water 1 bunch (500g) choy sum, chopped coarsely 2 tablespoons fresh coriander leaves

(+ REFRIGERATION) SERVES 4

500g chicken tenderloins ⅓ cup (90g) sun−dried tomato pesto ¼ cup (40g) pine nuts, toasted TOMATO SALAD 100g baby spinach leaves 500g mixed tomatoes, chopped coarsely 1 medium red onion (170g), sliced thinly 2 tablespoons lemon juice 2 tablespoons extra virgin olive oil ½ teaspoon cracked black pepper

1 Combine chicken and pesto in a large bowl, cover; refrigerate for 3 hours or overnight. 2 Preheat oven to 200°C/180°C fan. 3 Place chicken on a wire rack over a baking dish; roast, uncovered, for 15 minutes or until chicken is cooked. Cover; stand for 5 minutes. 4 Make the tomato salad. 5 Serve chicken with the tomato salad; sprinkle with pine nuts. TOMATO SALAD

Toss ingredients in a medium bowl; season to taste.

PREP + COOK TIME 45 MINUTES SERVES 4

1 Cook the rice according to packet directions until tender. Cover to keep warm. 2 Meanwhile, shell and devein prawns, leaving tails intact. 3 Heat oil in a wok over high heat; stir−fry onion, garlic and ginger for 3 minutes or until onion is soft. Add seeds, cumin, coriander, chilli and curry leaves; cook, stirring, until seeds pop. 4 Add combined coconut cream and the water. Bring to boil, then simmer, uncovered, for 5 minutes or until sauce thickens. Add the prawns and choy sum; simmer, uncovered, for 5 minutes or until prawns change colour and are just cooked. 5 Serve the prawns on cooked rice; sprinkle with coriander leaves.

83

NO MEAT

MONDAY PHOTOGRAPHERS WILLIAM MEPPEM & BEN DEARNLEY STYLIST VIVIEN WALSH

You don’t need meat to make a meal complete. Veg out on these delicious and filling meat−free recipes, which are sure to become new family favourites.

45 MINUTES ZUCCHINI & HALOUMI QUINOA SALAD RECIPE ON PAGE 86

84

AWW FOOD • ISSUE TWENTY TWO

Weeknight Vegetarian

FRESH TOMATO PIZZETTAS

into a 12cm x 35cm oval. Place bases on hot trays. Spread bases with sauce. 4 Bake for 15 minutes or until bases are browned and crisp. 5 Arrange tomato and mozzarella on bases; drizzle with oil. Top pizzas with garlic, basil and parmesan; season. PIZZA DOUGH Combine flour, yeast, sugar and salt in a medium bowl; make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl, cover; stand in a warm place for 1 hour or until dough doubles in size. Turn out dough onto a floured surface; knead until smooth.

COOK’S FRESH TOMATO PIZZETTAS PREP + COOK TIME 35 MINUTES (+ STANDING) SERVES 6

⅔ cup (170g) bottled tomato pasta sauce 350g mixed fresh tomatoes, halved or sliced 150g buffalo mozzarella, torn 2 tablespoons olive oil 1 clove garlic, chopped finely ¼ cup loosely packed fresh small basil leaves ¼ cup (20g) flaked parmesan

AWW FOOD • ISSUE TWENTY TWO

PIZZA DOUGH 3 cups (450g) “00” flour, bread flour or plain flour 2 teaspoons (7g) dried yeast 2 teaspoons caster sugar 2 teaspoons fine table salt 2 tablespoons olive oil 1 cup (250ml) warm water, approximately

1 Make pizza dough. 2 Preheat oven to 240°C/220°C fan. Oil three oven trays; place in heated oven. 3 Divide dough into three portions; roll each portion on a floured surface

NOTES FRESH TOMATO PIZZETTAS We used a combination of fresh tomatoes, including red and yellow grape tomatoes, cherry tomatoes and various sized kumatoes. Choose any mix you like. You can use the same amount of large bocconcini instead of buffalo mozzarella.

85

Weeknight Vegetarian CHILLED CUCUMBER SOUP WITH WHIPPED FETTA TOASTS PREP + COOK TIME 20 MINUTES

With the motor operating, gradually add juice, then remaining oil; process until light and fluffy. Spread whipped fetta onto toasts; top with cucumber. Garnish with dill sprigs.

(+ REFRIGERATION) SERVES 8 AS A STARTER

8 lebanese cucumbers (1kg), chopped coarsely 2 cups (560g) greek−style yoghurt 2 cloves garlic, crushed 1 tablespoon lemon juice 2 green onions, chopped coarsely 2 tablespoons coarsely chopped fresh dill 2 tablespoons extra virgin olive oil 1 tablespoon fresh dill sprigs, extra 1 tablespoon extra virgin olive oil, extra WHIPPED FETTA TOASTS 16 slices sourdough baguette ⅓ cup (80ml) extra virgin olive oil 200g greek−style fetta 1 clove garlic, crushed 1 teaspoon lemon juice 3 baby cucumbers (135g), sliced thinly dill sprigs, to garnish

1 Process chopped cucumber, yoghurt, garlic, juice, green onion, chopped dill and oil until smooth. Strain mixture through a large sieve over a large bowl, pressing down firmly on solids. Discard solids. Season to taste. Cover; refrigerate for 2 hours or until chilled. 2 Make whipped fetta toasts. 3 Pour chilled soup into serving bowls; top with extra dill; drizzle with extra oil. Serve with the whipped fetta toasts. WHIPPED FETTA TOASTS Heat a chargrill pan over medium heat. Brush baguette slices with half the oil; chargrill, in batches, for 1 minute each side or until lightly charred. Place fetta and garlic in a food processor; briefly pulse until mixture forms a spreadable consistency.

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ZUCCHINI & HALOUMI QUINOA SALAD PREP + COOK TIME 45 MINUTES SERVES 4

1 cup (200g) tri−coloured quinoa 3 cups (750ml) water 2 medium green zucchini (240g), sliced thinly 6 zucchini flowers, stems attached (120g), halved lengthways 2 tablespoons olive oil 180g haloumi cheese, sliced thinly 1 cup loosely packed fresh mint leaves ¼ cup coarsely chopped fresh chives 2 teaspoons lemon rind strips (see Cook’s Notes, below right)

4 Brush haloumi with remaining oil; cook on cleaned oiled barbecue for 1 minute each side or until browned. Tear into rough pieces. 5 Place quinoa, grilled zucchini and zucchini flowers, and haloumi in a large bowl with candied walnuts, herbs and white balsamic dressing; toss gently to combine. Season to taste. 6 Serve salad topped with remaining zucchini flowers and lemon rind. CANDIED WALNUTS Preheat oven to 200°C/180°C fan. Line an oven tray with baking paper. Whisk egg white in a medium bowl until foamy; stir in sugar, cayenne and salt, then walnuts. Place mixture, in a single layer, on tray. Bake for 8 minutes, stirring once, or until golden. Cool. WHITE BALSAMIC DRESSING Whisk ingredients in a small bowl until combined. Season to taste.

CANDIED WALNUTS 1 free−range egg white 2 tablespoons caster sugar ½ teaspoon cayenne pepper ½ teaspoon sea salt flakes 1 cup (100g) walnuts WHITE BALSAMIC DRESSING 1 clove garlic, crushed 2 tablespoons white balsamic vinegar 2 tablespoons olive oil 2 teaspoons dijon mustard 1 teaspoon caster sugar

1 Make candied walnuts, then white balsamic dressing. 2 Place quinoa and the water in a medium saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until tender. Drain. 3 Meanwhile, combine zucchini, half the zucchini flowers and 1½ tablespoons of the oil in a medium bowl; season. Cook mixture on a heated oiled barbecue (or grill or grill plate) for 5 minutes or until tender.

COOK’S

NOTES ZUCCHINI & HALOUMI QUINOA SALAD To create the thin strips of lemon rind, use a zester, if you have one. If you don’t have one, peel two long, wide pieces of rind from the lemon, without the white pith, then cut them lengthways into thin strips.

AWW FOOD • ISSUE TWENTY TWO

20 MINUTES CHILLED CUCUMBER SOUP WITH WHIPPED FETTA TOASTS RECIPE OPPOSITE

TOP TIPS Use a julienne peeler to cut the beetroot and carrots into long, thin strips. Julienne peelers are available from kitchenware stores and Asian food stores. When in season, add sliced fresh mango or grapes to the salad.

25 MINUTES INDIAN PANEER & CHICKPEA SALAD RECIPE OPPOSITE

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Weeknight Vegetarian

CARAMELISED ONION & CAPSICUM STRATA PREP + COOK TIME 50 MINUTES (+ STANDING) SERVES 4

CARAMELISED ONION & CAPSICUM STRATA

INDIAN PANEER & CHICKPEA SALAD PREP + COOK TIME 25 MINUTES SERVES 4

250g paneer 1 tablespoon tandoori paste 200g sugar snap peas, trimmed 2 tablespoons lemon juice 2 tablespoons extra virgin olive oil 400g canned chickpeas, drained, rinsed 1 large beetroot (200g), cut into long, thin strips 2 medium carrots (240g), cut into long, thin strips 1½ tablespoons dried currants ⅓ cup (50g) roasted unsalted cashews micro mint herbs and naan bread, to serve MANGO CHUTNEY YOGHURT 1 cup (280g) greek−style yoghurt 2 teaspoons lemon juice 1 tablespoon mango chutney

1 Cut paneer into 1cm slices. Place on a tray, in a single layer; brush both sides lightly with tandoori paste.

2 Place sugar snap peas in a large colander in the sink; pour boiling water over peas. Rinse under cold water; drain. 3 Combine juice and oil in a small jug; season. 4 Place the chickpeas in a small bowl with half the lemon dressing; mix well. 5 Make mango chutney yoghurt. 6 Arrange sugar snap peas, beetroot, carrot, chickpeas and currants on a serving platter. 7 Cook paneer on a heated oiled grill plate (or grill or barbecue) over medium−high heat for 2 minutes each side or until lightly browned. 8 Add paneer to platter; top with cashews, remaining lemon dressing and some micro mint. Serve salad with mango chutney yoghurt and naan bread. MANGO CHUTNEY YOGHURT Combine yoghurt and juice in a small bowl; season. Swirl through chutney.

2 tablespoons olive oil 2 medium brown onions (300g), sliced thinly 3 teaspoons finely chopped fresh rosemary 8 free−range eggs 2 cups (500ml) milk ⅔ cup (50g) finely grated pecorino cheese or parmesan 4 pieces drained roasted red capsicum (170g), sliced thinly 2 tablespoons smoked almonds, chopped coarsely 500g wholemeal sourdough bread, torn 500g cherry truss tomatoes ¼ cup loosely packed small fresh basil leaves

1 Preheat oven to 200°C/180°C fan. 2 Heat half the oil in a large frying pan over medium−high heat; cook onion, stirring, for 15 minutes or until the onion caramelises. Add the rosemary; cook, stirring, for 1 minute or until fragrant. 3 Whisk eggs, milk and half the cheese in a large jug. Combine caramelised onion, capsicum and almonds in a medium bowl. Layer bread and onion mixture among four 2−cup (500ml) shallow ovenproof dishes. Pour egg mixture over the bread layers; sprinkle with remaining cheese. Stand for 20 minutes. 4 Bake for 25 minutes or until just set, golden and puffed. 5 Meanwhile, cut tomatoes into four clusters; place on an oven tray, drizzle with remaining oil. Roast for the last 10 minutes of strata cooking time or until skins start to split. 6 Serve the strata topped with both the roasted tomatoes and basil.

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Lifestyle Gluten−free SERVES 10 CHAMPAGNE & ORANGE FRENCH MACARON TRIFLE RECIPE ON PAGE 93

AWW FOOD • ISSUE TWENTY TWO

Feel-good

Festive treats PHOTOGRAPHER JOHN PAUL URIZAR STYLIST ANNETTE FORREST PHOTOCHEF EMMA BRAZ

Those on a gluten−free diet need not miss out on the Christmas cheer − these sweet delights will give them plenty to celebrate.

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COOK’S 7 HOURS STEAMED CHRISTMAS PUDDING RECIPE ON PAGE 94

NOTES STEAMED CHRISTMAS PUDDING The pudding can be made 1 week ahead; store, covered with plastic wrap, in the fridge, or freeze for up to 3 months. To reheat frozen pudding, thaw for 3 days in the fridge; remove from fridge 12 hours before reheating. Discard plastic wrap and return the pudding to a pudding basin. Steam for 2 hours following the instructions in step 4.

Lifestyle Gluten−free

CHAMPAGNE & ORANGE FRENCH MACARON TRIFLE PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 10

7 gluten−free vanilla french macarons (112g) 7 gluten−free blood orange french macarons (112g) 2 tablespoons natural sliced almonds, toasted lightly CHAMPAGNE & ORANGE JELLY 6 teaspoons gelatine 2 cups (500ml) freshly squeezed orange juice, strained 1 cup (250ml) champagne or sparkling wine ½ cup (110g) caster sugar 2 medium oranges (480g) CANDIED ORANGE RIND 2 medium oranges (480g) 1 cup (250ml) water ½ cup (110g) caster sugar ORANGE SCENTED-CUSTARD 1½ cups (375ml) thick gluten−free custard 1½ cups (375g) mascarpone cheese 2 tablespoons finely grated orange rind 1 tablespoon orange−flavoured liqueur VANILLA CREAM 1 vanilla bean, split lengthways 2 cups (500ml) thickened cream ¼ cup (40g) gluten−free icing sugar

AWW FOOD • ISSUE TWENTY TWO

1 Make champagne and orange jelly. Pour into a 3−litre deep glass dish. Cover; refrigerate for 3 hours or until set. 2 Make the candied orange rind, orange−scented custard and the vanilla cream. 3 Just before serving, top the jelly with macarons, custard and vanilla cream, then almonds, candied orange rind and any syrup from the rind. CHAMPAGNE & ORANGE JELLY Stir the gelatine into ½ cup of the juice in a small bowl until combined. Stand for 5 minutes. Place the remaining juice, champagne and sugar in a medium saucepan over medium heat; stir until the sugar dissolves. Bring to the boil; boil for 1 minute. Remove from heat; stir in the gelatine mixture until all the gelatine dissolves. Segment the oranges; add the segments to the juice mixture. CANDIED ORANGE RIND Remove the rind from oranges with a zester. Place the water in a small saucepan; bring to the boil. Add the rind; simmer for 1 minute. Drain the rind; reserve ½ cup of the liquid. Place the reserved liquid and sugar in the same pan over medium heat; stir until the sugar dissolves. Bring to the boil; simmer, uncovered, for 1 minute. Add the rind; simmer, uncovered, for 5 minutes or until candied. Drain. Spread out on a sheet of baking paper to cool.

ORANGE-SCENTED CUSTARD Whisk all the ingredients together in a large bowl. VANILLA CREAM Scrape seeds from vanilla bean. Beat cream, seeds and sugar in a medium bowl with an electric mixer until soft peaks form.

COOK’S

NOTES CHAMPAGNE & ORANGE FRENCH MACARON TRIFLE Macarons are available at bakeries or specialty food shops; if you can’t find blood orange macarons, choose a plain orange or lemon flavour instead. You will need about 9 oranges for this trifle recipe. Grate the rind from the oranges for the custard before juicing them for the jelly.

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Lifestyle Gluten−free

STEAMED CHRISTMAS PUDDING PREP + COOK TIME 7 HOURS (+ STANDING) SERVES 12

The fruit mixture will need to stand overnight. 750g dried mixed fruit 1 large green apple (200g), peeled, grated coarsely ½ cup (125ml) dry sherry 1 tablespoon finely grated orange rind 2 teaspoons mixed spice 1 teaspoon ground cinnamon dairy−free spread, for greasing 125g dairy−free spread ½ cup (110g) firmly packed brown sugar 2 eggs 2 cups (140g) stale gluten−free breadcrumbs ½ cup (65g) gluten−free plain flour ½ cup (75g) tapioca flour

1 Combine the mixed fruit, apple, sherry, rind, mixed spice and cinnamon in a large bowl. Cover with plastic wrap; stand at room temperature overnight. 2 Grease a 2−litre (8−cup) pudding basin or steamer with dairy−free spread. Line base with a small round of baking paper. Place a 30cm x 40cm piece of baking paper on top of a piece of foil cut to the same size; fold a 5cm pleat crossways through the centre. 3 Beat dairy−free spread and sugar in a small bowl with an electric mixer until combined. Beat in eggs, one at a time. Stir egg mixture into fruit mixture. Add breadcrumbs and combined sifted flours; stir to combine. Spoon the mixture into

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basin; top with the pleated baking paper and foil (this allows the pudding to expand as it cooks); secure with kitchen string (or the lid). 4 Place an inverted saucer in the base of a large saucepan; place the pudding basin on the saucer. Pour enough boiling water into the pan to come halfway up the side of the basin; cover with a tight−fitting lid. Boil pudding for 6 hours, replenishing with boiling water as necessary to maintain water level. 5 Remove the pudding basin from the water. Stand the pudding for 10 minutes before turning out. If you like, serve with dried figs and drizzled with golden syrup.

CHOCOLATE MUD CAKE & WHITE CHOCOLATE GANACHE PREP + COOK TIME 1 HOUR 45 MINUTES (+ STANDING & COOLING) SERVES 16

250g butter, chopped coarsely 200g block dark chocolate, chopped coarsely 2 cups (440g) caster sugar 1 cup (250ml) milk 2 teaspoons instant coffee granules 1 cup (135g) gluten−free plain flour 1 cup (135g) gluten−free self−raising flour ½ cup (90g) rice flour ¼ cup (20g) baby rice cereal ¼ cup (25g) cocoa powder 2 eggs, beaten lightly

WHITE CHOCOLATE GANACHE 450g white chocolate, chopped coarsely ¾ cup (180ml) thickened cream

1 Grease a deep 22cm round cake pan; line base and side with baking paper. 2 Stir butter, chocolate, sugar, milk and coffee in a large saucepan over low heat for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat; cool for 5 minutes. 3 Whisk sifted flours, rice cereal and cocoa into chocolate mixture. Add eggs; whisk until combined. Pour the mixture into pan; stand for 30 minutes. 4 Meanwhile, preheat oven to 160°C/140°C fan. 5 Bake the cake for 1½ hours or until a skewer inserted in the centre comes out clean. Cool in pan. 6 Meanwhile, make the white chocolate ganache. 7 Place cake on a serving plate or cake stand; spread ganache on top of cake. WHITE CHOCOLATE GANACHE Place the chocolate and cream in a small heatproof bowl over a small saucepan of simmering water (don’t let the water touch the base of the bowl); stir until the chocolate melts and the mixture is smooth. Refrigerate, stirring occasionally, for 30 minutes or until the ganache is of a spreadable consistency.

AWW FOOD • ISSUE TWENTY TWO

TOP TIPS Cover the cake with dark chocolate ganache, if you prefer. The cake can be made 3 days ahead; store, covered, in the fridge. Remove the cake from the fridge 2 hours before serving.

1¾ HOURS CHOCOLATE MUD CAKE & WHITE CHOCOLATE GANACHE RECIPE OPPOSITE

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COOK’S

NOTES Replace the sherry with orange juice, if you prefer. The cake can be made up to 2 weeks ahead; store in an airtight container in the fridge, or freeze for up to 3 months.

CHRISTMAS FRUIT CAKE PREP + COOK TIME 3 HOURS (+ COOLING) SERVES 12

dairy−free spread, for greasing 1kg mixed dried fruit ½ cup (125ml) sweet sherry 250g dairy−free spread 1¼ cups (250g) firmly packed brown sugar ½ cup (125ml) soy milk 1¼ cups (170g) gluten−free plain flour 1 cup (65g) baby rice cereal ½ cup (75g) pure corn maize (gluten−free) cornflour ½ teaspoon bicarbonate of soda 1 teaspoon ground cinnamon 3 eggs, beaten lightly

1 Preheat oven to 150°C/130°C fan. Grease a deep 20cm round cake pan with dairy−free spread; line base and side with three layers of baking paper, extending paper 5cm above the side. 2 Combine fruit and half the sherry in a large bowl. 3 Stir dairy−free spread, sugar and soy milk in a medium saucepan over low heat for 2 minutes or until sugar

dissolves and spread is melted; pour over fruit mixture. Stir sifted dry ingredients into fruit mixture, in two batches, until combined. Stir in egg. 4 Spread mixture evenly into pan. Tap pan firmly on the bench to settle the mixture; smooth the surface. 5 Bake cake for 2½ hours or until cooked when tested. (Insert the blade of a sharp−pointed knife gently through the centre of the cake to the bottom of the pan. Gently withdraw

the knife – there should be no uncooked mixture on the blade.) If necessary, cover the cake with foil during cooking to prevent over−browning. 6 Brush hot cake with remaining sherry. Cover hot cake with foil; cool in pan overnight.

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Pompom Cupcakes Celebrate those special moments with these dainty delights.

TOP TIPS Un−iced cakes can be made and frozen for 3 months. Covering the cake tops with ganache helps them last longer. The cupcakes should be decorated the day before serving. Colour to suit the theme of your special occasion.

PHOTOGRAPHER JAMES MOFFATT STYLIST OLIVIA BLACKMORE

AWW FOOD • ISSUE TWENTY TWO

Cakes of the month

A

B

C

D

E

F

FRIVOLOUS FLUFFY POMPOM CUPCAKES PREP + COOK TIME 2 HOURS (+ OVERNIGHT TO DRY) MAKES 12

EQUIPMENT 12 plain white paper cases 7cm round cutter 6cm round cutter vinyl mat ball tool artist’s fine paintbrush (new) WHITE CHOCOLATE MUD CUPCAKES 250g butter, chopped 150g white eating chocolate, broken 2 cups (440g) caster sugar 1 cup (250ml) milk 1½ cups (225g) plain flour ½ cup (75g) self−raising flour 1 teaspoon vanilla extract 2 eggs, beaten lightly WHITE CHOCOLATE GANACHE 360g white eating chocolate ½ cup (125ml) pouring cream DECORATIONS 500g ready−made white icing cornflour

1 To make white chocolate cupcakes, preheat oven to 160°C/140°C fan. Line a 12−hole (⅓−cup/80ml) muffin pan with the paper cases. 2 Combine the butter, chocolate, sugar and milk in a saucepan; stir over low heat until mixture is smooth. Transfer mixture to a bowl; cool for 15 minutes. 3 Whisk in the sifted flours, extract and the eggs. Divide the mixture among paper cases. 4 Bake cupcakes for 35 minutes or until a skewer inserted in each centre comes out clean. Stand the cakes in pan for 5 minutes; turn top−side up onto a wire rack to cool. 5 Meanwhile, make the white chocolate ganache. 6 Spread cake tops evenly all over with ganache. 7 Knead ready−made icing on a surface dusted with a little cornflour until it loses its stickiness. 8 Working with one cupcake at a time, roll icing into a 3mm thickness on a surface dusted with cornflour (step A). Using cutters, cut 4 large and 5 small rounds from icing (step B); cover with vinyl mat to keep moist. Wrap icing scraps in plastic wrap.

9 Working with one large round at a time, place a round in your cornfloured hand and frill the edge by rolling the ball tool back and forth over the edge of the round (step C). Using the paintbrush, brush a little water into centre of round; place on cupcake. 10 Repeat with remaining large rounds, attaching to top of same cupcake with a little water brushed in the centre (step D). 11 Repeat with remaining smaller rounds, frilling edges. Attach two small rounds to top of cake with a little water brushed in centre of each round (step E). Fold remaining three small rounds into quarters, separating frills to give volume. Attach to top of cupcake with a little water (step F). 12 Repeat to cover all cupcakes. Stand overnight to dry. WHITE CHOCOLATE GANACHE Break chocolate into a food processor; process until finely chopped. Bring cream to the boil in a small saucepan; remove from heat. Add cream to chocolate; stir until smooth. Cool to room temperature, stirring occasionally, until spreadable.

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Christmas Basics

Step-by-step

Glazing ham PHOTOGRAPHER JOHN PAUL URIZAR STYLIST SOPHIA YOUNG PHOTOCHEF ANGELA DEVLIN

Follow our step−by−step guide to preparing, glazing and serving a ham, and you and your family will have a dazzling Christmas.

GLAZED HAM PREP + COOK TIME 2 HOURS SERVES 20

Choose from one of the four glazes on page 102 to use with this recipe; we used the double orange glaze. The glazes can be made up to 1 week ahead; store in the fridge. Ham can be glazed 1 day ahead and served cold. Store leftover ham in the fridge in a ham bag, or wrapped in a cotton or linen tea towel that’s been rinsed in water and a little vinegar then wrung out tightly. Change the tea towel daily. The ham will keep for up to 1 week. 8kg cooked leg of ham 2 cups (500ml) water double orange glaze (see recipe on page 102) sprigs of fresh herbs (rosemary and bay leaves), to decorate

1 Preheat oven to 180°C/160°C fan. Using a small, sharp knife, score through the rind about 10cm from the shank end of the leg.

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2 To remove the rind, run your thumb around the edge of the rind just under the skin. Start pulling the rind from the widest edge of the ham; continue to pull the rind carefully away from the fat up to the score line. Remove the rind completely. (Reserved rind can be used to cover the cut surface of the ham to keep it moist during storage.) 3 Using a large, sharp knife, score across the fat at 3cm intervals, cutting just through the surface of the top fat. Don’t cut too deeply or the fat will spread apart during cooking. 4 Place the ham on a wire rack in a large roasting pan; pour 1½ cups of the water into the dish. Brush the ham well with the glaze. Cover the shank end with foil. 5 Bake ham for 1 hour 20 minutes or until browned all over, brushing occasionally with the glaze during cooking, and adding the remaining water if needed. 6 Serve the ham garnished with fresh herbs.

AWW FOOD • ISSUE TWENTY TWO

COOK’S

NOTES For a smaller leg or half leg of ham, halve the glaze recipes. Rind will remove more easily from the ham if warmed in a low oven (150°C/130°C) for 30 minutes. If the glaze becomes too thick to brush on, reheat until it reaches the correct consistency. The glazes are suitable to microwave in microwave-safe glass or ceramic containers; don’t use plastic, as the glazes will get very hot.

2 HOURS GLAZED HAM RECIPE OPPOSITE

AWW FOOD • ISSUE TWENTY TWO

101

4

EASY GLAZES

The glaze is where you add the truly personal touch to your Christmas ham. Select from the tang of honey and ginger,

or the citrus nuances of double orange. Or perhaps the zap of apricot and mustard, or the richness of quince – the choice is yours.

HONEY GINGER GLAZE

QUINCE GLAZE

Stir ⅔ cup honey, ½ cup coarsely chopped naked (uncrystallised) ginger, ½ cup firmly packed brown sugar, ¾ teaspoon ground allspice and ¼ cup water in a small saucepan over a low heat until sugar dissolves. Process the mixture until smooth.

Stir 100g chopped quince paste and ¼ cup water in a small saucepan over medium heat; bring to the boil, stirring, for 2 minutes or until smooth. Stir in ½ cup honey, 2 teaspoons grated lemon rind and ½ teaspoon ground cumin.

DOUBLE ORANGE GLAZE

APRICOT & MUSTARD GLAZE

Stir 300g orange (or blood orange) marmalade, warmed, ¼ cup dark brown sugar and ¼ cup freshly squeezed orange (or blood orange) juice in a small bowl until combined. Season to taste.

Stir 370g jar apricot jam, warmed, 1 tablespoon white wine vinegar and 2 tablespoons dijon mustard in a small bowl until combined. Season to taste with salt and freshly ground black pepper.

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Christmas Basics

HOW TO PREPARE THE HAM 1 Remove the rind Using a small, sharp knife, cut through the rind 10cm from the shank end of the leg. Lift the rind off in one piece by running your thumb around the edge of rind under the skin;

pull from the widest edge of the ham up to the shank.

fat will spread apart during cooking.

2 Score the fat Using a large, sharp knife, score across the fat at about 3cm intervals, following the curve of the ham and cutting it just through the surface of the top fat. Don’t cut too deeply into the ham, or the

3 Glaze the ham Brush ham well with the glaze. Place on a rack in a large roasting pan; add 1½−2 cups water. Cover the shank end with foil. Bake for 1 hour 20 minutes or until browned all over, brushing the ham occasionally with the glaze during cooking.

3

STEPS TO CARVING HAM

1 Place the ham on a chopping board and steady it with a carving fork. Using a large, sharp knife, make a vertical cut towards the bone at the shank end, then cut a small wedge of ham and remove it. This will provide you with a greater surface area for carving slices. 2 Carve towards the bone, taking long sweeps with the knife to get long slices. The pieces of ham will increase in size as you carve. It is best to carve only as much ham as you need at a time, or the meat will dry out. 3 Turn the ham over and carve parallel to the bone. The leftover ham bone may be frozen for up to 3 months and used for stock or soup. Keep in mind it will contribute quite a bit of salt to a recipe, so additional salt is unlikely to be required.

AWW FOOD • ISSUE TWENTY TWO

103

1¼ HOURS FRUIT CAKE & EGGNOG CHEESECAKE RECIPE ON PAGE 106

Christmas Leftovers

REMAINS

OF THE DAY PHOTOGRAPHER IAN WALLACE STYLIST LOUISE PICKFORD

The big day might be over, but that’s no reason for the delicious leftovers to be sitting idle. Here are creative ways to make the most of those memorable morsels.

AWW FOOD • ISSUE TWENTY TWO

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Christmas Leftovers FRUIT CAKE & EGGNOG CHEESECAKE

BREAKFAST EGG & HAM PIZZA

PREP + COOK TIME 1 HOUR 15 MINUTES

PREP + COOK TIME 40 MINUTES (+ STANDING)

(+ COOLING & REFRIGERATION) SERVES 10

SERVES 4

350g fruit cake, cut into 1cm slices 750g cream cheese, softened 300g sour cream 1 teaspoon vanilla extract ¼ cup (60ml) brandy ½ teaspoon ground nutmeg 1 cup (220g) caster sugar 3 eggs 1 cup (220g) caster sugar, extra 1 cup (250ml) water 1 medium pink grapefruit (425g), segmented 1 large orange (300g), segmented 150g strawberries, sliced thinly 100g red seedless grapes, sliced thinly 1 large kiwifruit (100g), sliced thinly

2½ cups (375g) “00” flour, bread flour or plain flour 2 teaspoons caster sugar 2 teaspoons coarse cooking salt 2 teaspoons (7g) dried yeast ¾ cup (180ml) warm water ¼ cup (60ml) olive oil 250g buffalo mozzarella, drained 100g small button mushrooms ⅔ cup (180g) bottled tomato pasta sauce (passata) 6 eggs 6 thin slices (120g) prosciutto 30g baby spinach leaves ¼ cup (20g) flaked parmesan

1 Preheat oven to 180°C/160°C fan. Line the base of a 22cm springform pan with baking paper. 2 Cover base of pan with cake slices, trimming to fit. Bake for 10 minutes or until browned lightly. 3 Reduce oven to 150°C/130°C fan. 4 Meanwhile, beat cream cheese, sour cream, extract, brandy, nutmeg and the sugar in a medium bowl with an electric mixer until smooth. Beat in eggs, one at a time. Pour into pan. 5 Bake cheesecake for 45 minutes or until just set. Cool cheesecake in the oven with door ajar. Cover; refrigerate overnight. 6 Stir extra sugar and the water in medium heavy−based frying pan over high heat until sugar dissolves; bring to the boil. Reduce heat; simmer, without stirring, uncovered, for 10 minutes or until toffee mixture is golden brown in colour. Remove from heat; stand until bubbles subside. 7 Remove cheesecake from pan, place on a serving plate; top with fruit. Working quickly, drizzle the toffee over fruit.

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TRIPLE-DECKER TURKEY CLUB PREP + COOK TIME 15 MINUTES SERVES 4

1 Sift flour, sugar and salt into a medium bowl; stir in yeast. Stir in the water and oil until mixture forms a sticky dough. Knead dough on a floured surface for 10 minutes or until dough is smooth and elastic. Place in an oiled bowl. Cover with plastic wrap. Stand in a warm place for 1 hour or until doubled in size. 2 Meanwhile, slice mozzarella and mushrooms thinly. 3 Preheat oven to 240°C/220°C fan. Oil two pizza or oven trays. 4 Punch down dough with fist. Knead dough on floured surface until smooth. Cut dough in half; roll each half on floured surface to a 20cm x 30cm oval. Place on trays. Spread the bases with sauce. Top with the mozzarella; sprinkle with mushrooms. Bake pizzas for 5 minutes. Remove pizzas from oven. Carefully break 3 eggs onto each pizza; place prosciutto between eggs. 5 Bake pizzas for 3 minutes or until bases are browned and crisp. Top with spinach and flaked parmesan to serve.

4 rindless bacon slices (260g) 12 slices white bread (480g) 1 medium avocado (250g) 75g iceberg lettuce leaves ⅓ cup (100g) mayonnaise 2 tablespoons dijon mustard 150g shaved turkey

1 Cook bacon in a heated large frying pan until crisp; drain on paper towel. Tear bacon into coarse pieces. 2 Toast bread. 3 Meanwhile, peel and seed avocado; slice thinly. Finely shred lettuce. 4 Spread 8 slices of bread with mayonnaise; spread remaining bread with mustard. Top four mayonnaise bread slices with bacon, avocado, then mustard bread slices, mustard−side down. Top with the turkey and lettuce, then the remaining bread, mayonnaise−side down.

AWW FOOD • ISSUE TWENTY TWO

TOP TIPS Use ready−made pizza bases, if you prefer. If your oven has a function to cook with the base element, cook the pizza on the bottom shelf and use it to help crisp the base. Use bocconcini cheese if you can’t get buffalo mozzarella.

40 MINUTES BREAKFAST EGG & HAM PIZZA RECIPE OPPOSITE

4 HOURS HAM, MUSTARD & PARSLEY TERRINE 108

RECIPE ON PAGE 110

TOP TIP These rolls are best assembled close to serving.

Christmas Leftovers 25 MINUTES MINI VIETNAMESE-STYLE PORK ROLLS RECIPE ON PAGE 110

AWW FOOD • ISSUE TWENTY TWO

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Christmas Leftovers

HAM, MUSTARD & PARSLEY TERRINE PREP + COOK TIME 4 HOURS (+ REFRIGERATION) SERVES 10

2 medium brown onions (300g), chopped coarsely 2 medium carrots (240g), chopped coarsely 2 trimmed sticks celery (200g), chopped coarsely 2 cups (500ml) clear apple juice 6 fresh thyme sprigs ½ teaspoon black peppercorns 2 ham hocks (2kg) 250g piece speck 1 tablespoon wholegrain mustard 2 teaspoons dijon mustard ½ cup chopped fresh flat−leaf parsley 3 teaspoons powdered gelatine 1 tablespoon extra virgin olive oil ⅓ cup (55g) caperberries

1 Place vegetables, juice, thyme, peppercorns, ham hocks and speck in a large saucepan; cover with cold water. Bring to the boil over high heat. Reduce heat; simmer, covered, for 2 hours or until meat is falling off the bone, skimming the surface occasionally to remove the foam. 2 Oil a 7cm−deep, 9cm x 22.5cm base terrine mould or loaf pan. Line base and sides with plastic wrap, extending the plastic 5cm over all sides. 3 Remove ham hocks and speck from stock; cool. Strain stock through a fine sieve over a large saucepan or bowl. Place 2 cups of stock in a medium jug. Discard remaining stock or reserve for another use. 4 Coarsely shred the ham from the bones and the speck, removing as much fat and sinew as possible. Place shredded ham and speck in a large bowl with mustards and parsley; mix

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to combine. Press the ham mixture into the pan. 5 Sprinkle gelatine over warm stock; stir with a fork until dissolved. Pour over ham mixture. Cover; refrigerate for 3 hours or overnight until set. 6 Unmould terrine onto a serving platter; remove and discard plastic wrap. Drizzle oil over terrine, scatter with caperberries. SERVING SUGGESTION Serve the terrine with rocket, bread and chutney.

MINI VIETNAMESESTYLE PORK ROLLS PREP + COOK TIME 25 MINUTES SERVES 6

12 mini panini rolls (300g) 1 lebanese cucumber (130g) ¼ cup (75g) whole−egg mayonnaise ¾ cup (45g) shredded iceberg lettuce 125g shaved seasoned roast pork ½ medium carrot (60g), cut into matchsticks ¼ cup (60ml) sweet chilli sauce ⅓ cup loosely packed fresh coriander leaves

1 Preheat oven to 220°C/200°C fan. 2 Place rolls on oven tray. Bake for 5 minutes or until golden and heated through. Cool. 3 Halve cucumber lengthways; remove seeds. Cut cucumber into matchsticks. 4 Split bread rolls in half; spread bases with mayonnaise. Top with lettuce, pork, cucumber and carrot. 5 Drizzle with sauce; top with coriander and tops of rolls. Secure the rolls with decorative toothpicks or skewers.

PANETTONE TOAST WITH PEACHES & BLUEBERRIES PREP + COOK TIME 15 MINUTES SERVES 4

Panettone is the traditional Italian Christmas “cake” served on Christmas Day. It’s a light, sweet bread containing candied citrus peel – variations can also include sultanas or raisins and sometimes even chocolate. Slices of leftover panettone make delicious French toast, perfect for a lazy Boxing Day breakfast. 1 cup (500ml) milk 2 eggs 2 tablespoons caster sugar 8 thick slices panettone (450g) cooking oil spray ⅔ cup (190g) vanilla yoghurt 2 yellow peaches (340g), cut into wedges ⅔ cup (100g) fresh blueberries 2 teaspoons icing sugar

1 Whisk milk, eggs and caster sugar in shallow bowl until combined. Add panettone slices, one at a time, turning to coat; soak for 30 seconds. 2 Coat base of a large frying pan with oil spray. Lift panettone slices from egg mixture with a slotted spoon, drain; cook slices for 1 minute each side or until puffed and golden. 3 Top toast with yoghurt and fruit; dust with sifted icing sugar.

TOP TIP Serve with ice−cream instead of the yoghurt for a quick dessert. If possible, choose freestone peaches (or nectarines) rather than the clingstone variety. You can use any seasonal fruit for this recipe.

15 MINUTES PANETTONE TOAST WITH PEACHES & BLUEBERRIES RECIPE OPPOSITE

AWW FOOD • ISSUE TWENTY TWO

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Global

Celebration

Take your tastebuds on a joyous journey around the world – while leaving your passport at home – with these multinational sweet sensations.

1¼ HOURS

YULE LOG RECIPE OPPOSITE

Christmas Tastes

“The yule log originated in France. Made with sponge cake and layered with hazelnut filling, it's rolled to resemble a log. Ours has dark chocolate pieces to look like tree bar%." Domenica Reddie, Assistant Recipe Editor, AWW Cookbooks

YULE LOG PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION) SERVES 8

150g dark eating chocolate, melted ½ cup (75g) plain flour 3 teaspoons ground ginger 3 teaspoons mixed spice ¼ teaspoon ground cloves 3 eggs ⅔ cup (150g) caster sugar ¼ cup (60ml) hazelnut−flavoured liqueur 1 tablespoon icing sugar

HAZELNUT FILLING 250g mascarpone cheese 250g cream cheese, softened ¼ cup (25g) cocoa powder, sifted ½ cup (165g) chocolate hazelnut spread ¼ cup (60ml) hazelnut−flavoured liqueur

TUILE LEAVES 30g butter, softened ¼ cup (55g) caster sugar 1 egg white, beaten lightly ⅓ cup (50g) plain flour

1 Preheat oven to 220°C/200°C fan. Grease two 25cm x 30cm Swiss roll pans; line the bases with baking paper, extending paper 5cm over long sides.

AWW FOOD • ISSUE TWENTY TWO

2 Spread the chocolate in a thin layer in one of the pans. Refrigerate for 7 minutes or until chocolate is firm, but slightly pliable. Tear the chocolate into small pieces, then refrigerate until required. 3 Meanwhile, sift flour and spices into a small bowl. Beat eggs and ½ cup of the sugar in a small bowl with an electric mixer for 5 minutes or until thick and creamy. Transfer to a large bowl; sift flour mixture over egg mixture, then fold into the egg mixture. Pour into pan; bake for 15 minutes or until the surface is firm to the touch. Reduce oven to 180°C/160°C fan. 4 Place a large sheet of baking paper on a wire rack; sprinkle paper with remaining sugar. Turn cake onto baking paper; remove lining paper. Immediately roll up cake from short side; cool. 5 Meanwhile, make hazelnut filling; reserve 1½ cups. Make tuile leaves. 6 Unroll cake, brush with liqueur; spread with remaining hazelnut filling, leaving a 3cm border on one short side. Roll up from opposite short side, using paper as a guide. Transfer to a serving platter. Spread reserved filling over cake. Decorate with chocolate pieces. Using a skewer, make spiral patterns on each end

of the log. Refrigerate for 1 hour. Dust log with sifted icing sugar just before serving. Decorate the log with tuile leaves. HAZELNUT FILLING Beat ingredients in small bowl with an electric mixer until thick and creamy. TUILE LEAVES Using a leaf−shaped cutter as a template, trace around cutter on thick cardboard. Cut out the centre of the shape, leaving a stencil. Line oven tray with baking paper. Stir the butter and sugar in medium bowl; stir in egg white. Stir in sifted flour until smooth. Drop 1 teaspoon of mixture into leaf cut−out on tray. Spread mixture thinly to make leaf. Carefully lift template from leaf; position on tray about 3cm away from the first leaf. (Make and bake three leaves at a time.) Bake in 180°C/160°C fan oven for 8 minutes or until browned lightly. Working quickly, slide a spatula under tuile to loosen, then place over a rolling pin to form curved shapes. Cool on rolling pin for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining mixture.

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Christmas Tastes

GLAZED FRUIT STOLLEN

GLAZED FRUIT STOLLEN PREP + COOK TIME 1 HOUR 30 MINUTES (+ STANDING) MAKES 2 LOAVES (EACH LOAF MAKES 12 SLICES)

1¼ cups (310ml) warm milk 14g dried yeast ½ cup (110g) caster sugar 4¾ cups (700g) bread flour ¼ teaspoon sea salt 250g butter, chilled 2 eggs, beaten lightly ¾ cup (120g) sultanas ½ cup (80g) dried currants ½ cup (80g) finely chopped dried apricots ⅓ cup (55g) mixed peel ¼ cup (50g) red glacé cherries, quartered ⅓ cup (55g) slivered almonds, chopped 1 tablespoon finely grated lemon rind 250g marzipan 1½ cups (240g) icing sugar 2 tablespoons milk, extra

1 Combine the milk, yeast and 1 tablespoon of the caster sugar in a small bowl; cover, stand in a warm

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place for 10 minutes or until the mixture is frothy. 2 Meanwhile, sift flour, salt and remaining sugar into a large bowl; rub in butter. 3 Stir yeast mixture and eggs into flour mixture; mix to a soft, sticky dough. Stir in fruit, nuts and rind. Place the dough in an oiled bowl, cover with oiled plastic wrap; stand in a warm place for 1 hour or until doubled in size. 4 Grease two oven trays. 5 Turn dough out onto a floured surface, knead for 5 minutes or until smooth. Divide dough in half. Roll each half into a 20cm x 30cm rectangle. Roll marzipan into two 25cm logs; place along centre of dough. Fold dough over marzipan; transfer to trays. Cover with oiled plastic wrap; stand in a warm place for another hour or until doubled in size. 6 Preheat oven to 200°C/180°C fan. 7 Bake the stollen for 15 minutes. Reduce oven to 160°C/140°C fan. Bake for a further 25 minutes or until browned and hollow sounding when tapped. Stand on trays for 5 minutes before transferring to wire racks to cool. 8 Sift icing sugar into a medium bowl; stir in extra milk. Drizzle glaze over warm stollen.

COOK’S

NOTES GLAZED FRUIT STOLLEN Bread flour is a strong flour, meaning that it has a relatively high gluten (protein) content; this causes the bread to rise, giving it shape and structure. Available from most supermarkets.

KOUGLOF PREP + COOK TIME 1 HOUR 45 MINUTES (+ STANDING & COOLING) SERVES 20

½ cup (75g) raisins ¼ cup (60ml) kirsch 2 teaspoons finely grated orange rind 16 almond kernels 3⅓ cups (500g) plain flour 1 teaspoon coarse cooking salt ½ cup (110g) caster sugar 5 teaspoons (14g) dried yeast ¾ cup (180ml) warm milk 4 eggs 200g unsalted butter, chopped, softened ½ cup (70g) slivered almonds 2 teaspoons icing sugar

1 Combine the raisins, kirsch and rind in a small bowl. 2 Grease a 24cm (top measurement) kouglof pan well. Place almond kernels in grooves of mould; refrigerate pan. 3 Sift flour and salt into large bowl of an electric mixer with dough hook attached; add caster sugar, yeast, milk and eggs. Knead on low speed for 1 minute or until mixture forms a soft dough. Add butter. Increase speed to medium, then knead for 10 minutes or until dough is smooth and elastic. Add raisin mixture and slivered almonds; knead until combined. Cover bowl; stand in a warm place for 1 hour or until the dough has doubled in size. 4 Punch down dough; knead with electric mixer for 1 minute. Gently push dough into pan, to avoid disturbing the nuts. Cover; stand in a warm place for 1 hour or until the dough has doubled in size. 5 Meanwhile, preheat oven to 180°C/160°C fan. 6 Bake kouglof for 40 minutes. Stand in pan for 5 minutes, before turning out onto a wire rack to cool. Serve dusted with sifted icing sugar.

AWW FOOD • ISSUE TWENTY TWO

TOP TIPS You will need an electric mixer with a dough hook, as the mixture is too soft to knead by hand. This is a traditional cake from north− eastern France; there are similar elsewhere in Europe. Kouglof is traditionally baked in a circular pan with a central pottery tube, but you can use a metal pan, available at cooking stores.

1¾ HOURS

KOUGLOF RECIPE OPPOSITE

TOP TIP

Christmas Tastes

Biscuits will keep in an airtight container at room temperature for up to 3 weeks.

35 MINUTES

PFEFFERNÜSSEN RECIPE OPPOSITE

PFEFFERNÜSSEN PREP + COOK TIME 35 MINUTES (+ COOLING) MAKES 30

Pfeffernüssen translates from German as “pepper nut” biscuits. They are a variation on a type of German gingerbread known as “lebkuchen”. Pfeffernüssen are extremely hard when they are first baked and need to be dunked in liquid before you can bite into them; however, they do start to soften after a day or two. SPECULAAS

125g butter, chopped ¾ cup (165g) firmly packed light brown sugar ⅓ cup (125g) molasses 1 egg 2⅓ cups (350g) plain flour 1 teaspoon ground cinnamon ½ teaspoon ground allspice ½ teaspoon finely grated nutmeg ¼ teaspoon ground cloves ¼ teaspoon finely ground black pepper ¼ teaspoon bicarbonate of soda ⅓ cup (55g) icing sugar

1 Preheat oven to 160°C/140°C fan. Line two oven trays with baking paper. 2 Melt butter in a small saucepan. Add sugar and molasses to the pan; stir until combined. Transfer mixture to a large bowl; cool for 10 minutes. Stir in the egg, then sifted flour, spices, pepper and bicarbonate of soda. 3 Roll level tablespoons of mixture into balls. Place balls about 3cm apart on trays. Bake for 15 minutes or until biscuits are firm to the touch. Stand biscuits for 10 minutes. 4 Sift icing sugar into small bowl; toss warm biscuits in icing sugar until well coated. Place biscuits on wire rack to cool completely.

AWW FOOD • ISSUE TWENTY TWO

SPECULAAS PREP + COOK TIME 40 MINUTES (+ REFRIGERATION & COOLING) MAKES 30

Speculaas are a Dutch Christmas biscuit traditionally made in wooden moulds. If you have the moulds, dust with cornflour or flour; press dough mixture into moulds then draw a knife across the surface to scrape off excess. Turn over and slap hard to loosen biscuits onto oven trays. Dust moulds with flour between each biscuit. Bake as per step 4. 1⅓ cups (200g) self−raising flour 1¼ teaspoons each ground cinnamon, cloves and nutmeg ¾ teaspoon ground white pepper ¼ teaspoon bicarbonate of soda ½ cup (110g) caster sugar ½ cup (110g) firmly packed light brown sugar 125g butter, chilled, chopped 2 tablespoons milk, approximately

1 Sift flour, spices, bicarbonate of soda and sugars into large bowl. Rub in butter until crumbly. Knead in enough milk for the dough to come

together. Divide the dough in half; enclose in plastic wrap; refrigerate for 30 minutes. 2 Roll dough halves between sheets of baking paper until 5mm thick; place on a tray, refrigerate for 15 minutes. 3 Preheat oven to 160°C/140°C fan, then line two oven trays with baking paper. 4 Using a 6.5cm flower cutter, cut 30 flower shapes from dough, re−rolling scraps as necessary. Place flowers about 2.5cm apart on trays. Bake for 20 minutes or until golden brown. Cool biscuits on trays.

COOK’S

NOTES SPECULAAS These biscuits will keep in an airtight container at room temperature for up to 2 weeks.

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RUM & RAISIN SHORTBREAD

RUM & RAISIN SHORTBREAD PREP + COOK TIME 40 MINUTES (+ STANDING) MAKES 2

You will be on Santa’s “nice” list if you leave out these shortbread biscuits on Christmas Eve. Full of the traditional flavours of Christmas – rum and raisins – they’ll give Santa the strength to deliver presents all night long. ¼ cup (60ml) dark underproof rum ⅔ cup (110g) finely chopped raisins 250g butter, softened 1 cup (220g) caster sugar 2½ cups (375g) plain flour ½ cup (90g) rice flour 1 tablespoon caster sugar, extra

1 Combine rum and raisins in a small bowl; cover, stand for 1 hour or until rum is absorbed. 2 Preheat oven to 150°C/130°C fan. 3 Beat butter and sugar in a small bowl with electric mixer until light and fluffy. Transfer mixture to large bowl; stir in half the sifted flours, raisin mixture, then remaining sifted flours. Knead dough on floured surface until smooth. Divide dough in half. 4 Roll one portion of dough between sheets of baking paper into a 23cm round. Pinch edges with floured fingertips. Mark round into wedges; prick wedges with a fork. Sprinkle with extra sugar. Slide round, still on baking paper, onto tray. Repeat with remaining dough. 5 Bake shortbread for 20 minutes or until browned. Cool on trays before cutting into wedges.

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EGGNOG PAVLOVA PREP + COOK TIME 2 HOURS (+ COOLING & REFRIGERATION) MAKES 9

8 egg whites 2 cups (440g) caster sugar 1 tablespoon cornflour ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 teaspoon white vinegar BRANDIED CHERRIES 500g fresh cherries 1 cup (250ml) water ⅓ cup (80ml) brandy ¼ cup (60ml) lemon juice 1 cup (220g) caster sugar 1 cinnamon stick 2 whole cloves

EGGNOG CUSTARD 300ml thickened cream 125g mascarpone cheese 1 cup (300g) thick vanilla custard 1 vanilla bean, split, seeds scraped pinch each of ground cinnamon and nutmeg 1 tablespoon brandy

1 Make brandied cherries. 2 Preheat the oven to 150°C/130°C fan. Line four large oven trays with baking paper. 3 Beat egg whites in a large bowl

with an electric mixer until soft peaks form. Gradually add sugar, beating until dissolved between additions. Beat in sifted cornflour and spices, then vinegar, on low speed until just combined (over−beating at this stage will cause the meringue to deflate). 4 Drop large serving−spoon sized amounts of the meringue onto trays – you need 18 meringues. Using the back of a spoon, smooth the top of each meringue slightly. Bake for 1 hour or until dry to touch, swapping the trays halfway through baking time for even baking. Cool in oven with the door ajar. 5 Make the eggnog custard. 6 Assemble the pavlovas close to serving. Spoon half the eggnog custard over nine of the meringues, sandwich with remaining meringues; top with the remaining custard, brandied cherries and syrup. BRANDIED CHERRIES Cut half the cherries in half, then remove the pits. Score a cross in the base of the remaining cherries. Combine the water, brandy, juice, sugar and spices in a medium saucepan; stir over low heat until sugar dissolves. Increase the heat to high; bring to the boil. Remove from heat. Pour the syrup over the cherries in a medium heatproof bowl; cool. Cover, then refrigerate for 3 hours or overnight. Drain cherries over a medium saucepan; bring syrup to the boil over high heat; reduce heat to medium−low, then simmer for 15 minutes or until syrup has thickened and reduced by half. Cool. EGGNOG CUSTARD Beat the cream in a medium bowl with an electric mixer until soft peaks form. Gently beat in the mascarpone and the custard until just combined. Fold in the remaining ingredients; cover, then refrigerate until needed.

Christmas Tastes

TOP TIPS The meringues can be made up to 2 days ahead; store in an airtight container at room temperature. Brandied cherries can be made 3 days ahead, while eggnog custard can be made 2 days ahead; store, covered, in the fridge.

2 HOURS

EGGNOG PAVLOVA RECIPE OPPOSITE

Christmas Gifts

SWEET WAYS

Th k y

UM SHIM

A present made with love comes straight from the heart – bake these tempting treats to show how much you cherish those special people in your life.

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AWW FOOD • ISSUE TWENTY TWO

TOP TIPS 20 MINUTES BONBONS RECIPE ON PAGE 123

Store the bonbons in an airtight container in the fridge for up to 1 week. Use a good−quality dark chocolate with 70 per cent cocoa (cacao) for this recipe.

1½ HOURS GINGERBREAD HOUSE COOKIES RECIPE ON OPPOSITE

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AWW FOOD • ISSUE TWENTY TWO

Christmas Gifts

BONBONS PREP + COOK TIME 20 MINUTES (+ REFRIGERATION) MAKES 24

If you don’t have a silicone pan, turn this recipe into a rocky road. Melt the chocolate and mix with the remaining ingredients; spread into a shallow tray lined with baking paper and, when it’s almost set, cut into squares. ⅓ cup (45g) roasted unsalted shelled pistachios, chopped coarsely 40g mini white marshmallows ¾ cup coarsely chopped glacé orange ⅓ cup coarsely chopped glacé ginger 370g dark (semi−sweet) chocolate

1 Sprinkle half each of the nuts, marshmallows, orange and ginger into holes of two 12−hole silicone mini muffin pans. 2 Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Pour the chocolate into pan holes, covering nut mixture. Sprinkle the tops with remaining nuts, marshmallows, orange and ginger, pressing gently into the chocolate. Refrigerate for 2 hours or until set.

AWW FOOD • ISSUE TWENTY TWO

GINGERBREAD HOUSE COOKIES PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION & STANDING) MAKES 26

You need either a small disposable or paper piping bag. (If you prefer, you can use white writing icing, available from the baking aisle in supermarkets, instead.) 125g butter, softened ½ cup (125ml) golden syrup ½ cup (110g) firmly packed brown sugar 1 egg yolk 2½ cups (375g) plain flour 1 tablespoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground cloves 300g white chocolate melts (if not using white writing icing) length of ribbon or cord, for hanging

1 Beat the butter, syrup and sugar in a medium bowl with an electric mixer until creamy and paler in colour. Add the egg yolk; beat until just combined. Add the combined sifted flour and spices, then stir until the mixture just comes together. 2 Knead dough gently on a lightly floured surface until smooth. Cover with plastic wrap; refrigerate for 30 minutes or until firm. 3 Preheat oven to 180°C/160°C fan. Grease oven trays; line with baking paper. 4 Roll dough on a lightly floured surface until 3mm thick. Using a 5cm square cutter or cardboard template, cut out 39 squares. Cut 13 of the squares in half to form two triangles.

5 Arrange the squares on trays about 3cm apart. Place a triangle on top of each square, slightly overlapping to form a house shape; press gently over the join to seal. Using a skewer, make a small hole in the top of each house, not too close to the edge. 6 Bake the cookies for 10 minutes or until light golden. Stand the cookies on trays for 5 minutes before transferring to wire racks to cool. 7 Stir the chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of the bowl). 8 Fill the piping bag with melted chocolate; cut a small hole from the tip of the bag. Pipe chocolate onto biscuits using picture as a guide. Stand for 15 minutes or until chocolate is set. 9 Thread ribbon through holes to hang biscuits.

COOK’S

NOTES GINGERBREAD HOUSE COOKIES The cookies will keep in an airtight container for up to 1 week. Cool the trays between each batch and re-line with baking paper. The shapes will still feel soft when they’re baked; however, they will crisp on cooling.

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Christmas Gifts

ALMOND CARAMEL BARS PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) MAKES 21

45g butter ⅓ cup (55g) blanched almonds, chopped coarsely 200g soft caramels, chopped coarsely 2 tablespoons pouring cream 200g dark (semi−sweet) chocolate, chopped coarsely

CANDY CANE PINWHEELS

CANDY CANE PINWHEELS PREP + COOK TIME 1 HOUR (+ REFRIGERATION & STANDING) MAKES 30

150g butter, softened ¾ cup (165g) caster sugar 1 egg 1½ cups (225g) plain flour red food colouring ½ cup (80g) icing sugar 2½ teaspoons water 100g peppermint candy canes, chopped finely

1 Beat the butter and caster sugar in a small bowl with an electric mixer until pale and creamy. Add the egg; beat until just combined. Add sifted flour; stir to combine. 2 Gently knead mixture on a lightly floured surface until smooth. Divide dough into two even portions. Tint one portion red. Shape dough portions into separate discs, then wrap in plastic wrap; refrigerate for 15 minutes. 3 Preheat oven to 180°C/160°C fan. Grease an oven tray; line with baking paper.

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4 Roll one dough portion between two sheets of baking paper into a 20cm x 30cm rectangle. Repeat with the remaining dough. 5 With one long side of the dough facing you, place the red dough on top of the plain dough, leaving a 1cm border on the long end closest to you; starting at this end, and using paper as a guide, roll up dough to form a log. Wrap with plastic wrap; refrigerate for 30 minutes or until firm. 6 Using a small, sharp knife, cut log into 1cm−thick slices; place on oven tray. Bake for 10 minutes or until lightly golden and a pinwheel can be pushed gently without breaking. Cool the pinwheels on trays. 7 Mix sifted icing sugar and the water in a small bowl to form a smooth paste. Place the candy cane on a small plate. Spread a little icing over the edge of a biscuit, then roll edge in chopped candy cane; repeat with remaining biscuits. Stand biscuits until set.

1 Grease a 20cm x 30cm slice pan; line the base and sides with baking paper, extending the paper 5cm above the long sides. 2 Melt butter in a small saucepan over low heat, add almonds; cook for 5 minutes or until a light golden brown. Add chopped caramel, stir over low heat until melted; pour off any excess butter. 3 Return nut mixture to heat, add cream; cook, stirring, over medium−low heat, for 4 minutes or until thickened slightly. Spread the mixture evenly into pan. Refrigerate until set. 4 Place chocolate in a medium heatproof bowl over a medium saucepan of simmering water (don’t let water touch base of bowl); stir until melted. Spread evenly over caramel; refrigerate until set. 5 Cut the caramel with a warm knife into 2cm x 1.5cm bars. Sandwich two pieces together, chocolate−side out, to make 21 bars.

AWW FOOD • ISSUE TWENTY TWO

TOP TIPS To give as a gift, wrap individual bars in baking paper or parchment, then tie with twine or Christmas ribbon. Bars can be stored in an airtight container in the fridge for up to 2 weeks. We used Jersey Caramels to make our bars.

30 MINUTES ALMOND CARAMEL BARS RECIPE OPPOSITE

TOP TIPS We used Frangelico, but you can use your favourite hazelnut liqueur in the sauce. You can make one large wreath or several smaller ones; adjust the cooking time accordingly. The sauce will harden if refrigerated; reheat in the pan, stirring, over low heat until smooth. The biscuits will keep in an airtight container at room temperature for up to 2 weeks.

1 HOUR

COFFEE WREATHS RECIPE OPPOSITE

Christmas Gifts

Section head COFFEE WREATHS PREP + COOK TIME 1 HOUR (+ REFRIGERATION & COOLING) MAKES 2

To make these wreaths, you’ll need three or four different−sized star cutters. We used 8cm, 6cm, 5cm and 3cm cutters. 2 teaspoons instant coffee granules 1 tablespoon boiling water 250g butter, softened 1½ cups (330g) firmly packed dark brown sugar 2 eggs, at room temperature 3 cups (450g) plain flour ½ cup (50g) dutch cocoa powder CHOCOLATE SAUCE ¼ cup (60ml) pouring cream 100g dark eating (semi−sweet) chocolate 1½ tablespoons hazelnut−flavoured liqueur

1 Combine coffee and the water in a small bowl; stir until coffee dissolves. 2 Beat butter and sugar in a large bowl with an electric mixer until pale. Add eggs, one at a time, beating well after each addition. Stir in coffee mixture and sifted flour and cocoa, in two batches. 3 Turn out dough onto a floured surface; knead until smooth. Divide dough in half, enclose each in plastic wrap; refrigerate for 30 minutes. 4 Roll each half of dough between sheets of baking paper until 5mm thick; place on a tray, refrigerate for 15 minutes. 5 Preheat oven to 180°C/160°C fan. Line two oven trays with baking paper. Draw a 25cm circle on each piece of baking paper; turn paper over. 6 Using the largest star cutter, cut out 40 stars. Use remaining cutters to cut out different−sized stars, re−rolling scraps of dough as necessary. Place the stars on trays,

AWW FOOD • ISSUE TWENTY TWO

SUGAR-COATED PEANUTS

slightly overlapping to make two wreaths. Bake for 15 minutes or until biscuits are firm; cool on trays. 7 Meanwhile, make chocolate sauce. Serve the wreaths with the sauce. CHOCOLATE SAUCE Bring cream almost to the boil in a small saucepan; remove from heat. Break chocolate into pan, add liqueur; whisk until smooth. Stand for 30 minutes or until thick.

SUGAR-COATED PEANUTS PREP + COOK TIME 25 MINUTES (+ COOLING) MAKES ABOUT 1½ CUPS

2 cups (440g) caster sugar 2 cups (500ml) water ½ teaspoon red food colouring 500g raw peanuts

1 Place sugar and the water in a large frying pan; stir over low heat until the sugar dissolves. 2 Add red food colouring; stir until combined. Add peanuts; stir until well coated in mixture. 3 Bring to the boil; boil, uncovered, without stirring, for 12 minutes or until temperature reaches 150°C on a sugar thermometer (or when a teaspoon of syrup dropped into a cup of cold water gives a crackling sound and turns brittle). Swirl mixture once or twice during cooking time, but only enough to make sure the peanuts are cooking evenly. 4 Remove from heat. Stir with a wooden spoon until the mixture crystallises around the peanuts. Turn mixture out onto a tray to cool. TIP Store sugar−coated peanuts in an airtight container in a cool, dry place for up to 2 weeks.

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PASTRY 3 cups (450g) plain flour ½ cup (110g) caster sugar 225g cold butter, chopped 1 egg, beaten lightly 1 tablespoon iced water, approximately

SUGARED ALMONDS

SUGARED ALMONDS

FIG MINCE PIES

PREP + COOK TIME 25 MINUTES (+ COOLING)

You will need to start this recipe at least 1 week ahead.

MAKES ABOUT 1½ CUPS

½ cup (110g) caster sugar ¼ cup (60ml) water 1½ cups (240g) blanched almonds 30g butter

1 Combined sugar and the water in a medium heavy−based saucepan; stir over low heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until temperature reaches 115°C on a sugar thermometer (or when a teaspoon of syrup dropped into a cup of cold water moulds easily with fingers into a small ball). 2 Remove from heat, stir in almonds until mixture crystallises. Return the pan to heat; stir over low heat for 5 minutes or until almonds turn golden and are coated with the caramel. 3 Add butter to nut mixture; stir until melted. Turn almonds onto a large oven tray. Using two forks, separate almonds while still hot. Cool.

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PREP + COOK TIME 1 HOUR 40 MINUTES (+ STANDING & REFRIGERATION) MAKES 24

125g dried figs, chopped finely ⅓ cup (45g) dried cranberries ⅓ cup (50g) raisins, chopped ¼ cup (40g) mixed peel ¼ cup (55g) finely chopped glacé ginger ¼ cup (60g) finely chopped glacé peach 1 small apple (130g), grated ⅓ cup (75g) firmly packed brown sugar 2 tablespoons fig jam 1 teaspoon finely grated orange rind 2 tablespoons orange juice 1 cinnamon stick, halved 1 teaspoon mixed spice ⅓ cup (80ml) brandy 1 egg white, beaten lightly

1 Combine the fruit, sugar, jam, rind, juice, spices and brandy in a medium bowl. Cover, stand for 1 week or up to 1 month; stir the mixture every 2 or 3 days. 2 Make pastry. 3 Grease two 12−hole (2−tablespoon/ 40ml) deep flat−based patty pans. Divide pastry into thirds. Roll one portion of pastry between sheets of baking paper until 3mm thick; cut 12 x 7cm rounds from pastry. Repeat with another portion of pastry. Press rounds into pan holes; prick bases all over with a fork. Refrigerate for 30 minutes. 4 Preheat oven to 200°C/180°C fan. 5 Roll remaining pastry between sheets of baking paper until 3mm thick; cut 12 x 6.5cm fluted rounds and 12 x 6.5cm star shapes from pastry. 6 Discard cinnamon stick from fruit mince mixture; spoon fruit mixture into pastry cases. Top each with a pastry shape, pressing edges to seal; brush the pastry with egg white. 7 Bake pies for 20 minutes. Leave pies in pans for 5 minutes before transferring to wire racks to cool. Just before serving, dust with sifted icing sugar, if you like. PASTRY Blend or process flour, sugar and butter until crumbly. Add egg and enough of the water, while processing, for ingredients to come together. Knead pastry on a floured surface until smooth. Enclose in plastic wrap; refrigerate for 30 minutes.

Christmas Gifts

TOP TIP Mince pies will keep well in an airtight container for up to 2 weeks.

FESTIVE CLASSIC FIG MINCE PIES RECIPE OPPOSITE

Kids’ Party

celebrity APPRENTICE Lights, camera, action… if your movie−star wannabe oozes style, loves fancy food and loads of celebrity fun, then it’s time to roll out the red carpet and create Hollywood at home. Our star−studded party ideas make it oh−so−simple for you to let the kids party like stars. PHOTOGRAPHER JOHN PAUL URIZAR STYLIST SARAH DENARDI PHOTOCHEF ANGELA MUSCAT

INVITATIONS Your guests will feel like first−class celebrities when they hang these posh backstage−pass invitations around their necks. They’re so easy to make – just cut out the pass from black cardboard (6cm wide x 9cm long). Using self−adhesive letters and some other embellishments, decorate the pass as you like. Using a white pen, write the party details on the other side, then pop into a plastic ID pouch with lanyard (available from office supply stores).

AWW FOOD • ISSUE TWENTY TWO

DRESS-UPS Suggest on the invitation that the kids dress up as their favourite movie star. Plain T−shirts can be adorned by gluing on sequins or using iron−on letters. Have a dress−ups box full of jewellery, sun glasses and toy mobile phones. Fancy and plain sparklers are available from party shops.

131

TABLE DECORATIONS Make your table look like Hollywood Boulevard’s Walk of Fame in just a couple of minutes. Cover the table in a length of red and gold fabric and cover with perforated gold−coloured tissue paper (or use a length of sparkly fabric). Sprinkle the table with star confetti. Set the table using plastic white and gold plates and matching cutlery, tied with gold tinsel, and clear plastic champagne glasses. Cover the chairs in lengths of white fabric, if you like, and attach large red or gold bows. Style the room by hanging up a length of red and/or gold fabric and attaching gold or red foil stars to it. Hang gold foil stars on fishing line from the ceiling. To make the placemats, cut out large stars from gold cardboard. Then, cut out smaller stars from cardboard for place cards. Write the guest’s name on in black marker pen.

132

ACTIVITIES For real star appeal, hire a real red carpet or buy thick red fabric; place it at the entrance of the party and video the mini movie stars as they arrive. With their favourite music playing in the background, interview them on video, asking questions about who they are and what movie they are starring in. This can be played back later during the party. If you wish, you could also burn the “red−carpet walk” onto a DVD for each child to take home. A lolly hunt is an easy way to entertain kids. Give the celebrities little money bags to put their goodies in. Buy a small scrapbook, a pair of scissors and some glue for each child.

Spread out a bundle of celebrity gossip magazines on the table so that they can cut out pictures of all their favourite stars and stick them in their own book. Kids can take the scrapbook home – it makes a fantastic keepsake. You can also buy embellishments from craft shops and stationery stores so the kids can decorate their masterpieces. These include buttons, ribbons, lace, stickers, rubber stamps, wire, beads, glitter, fabric, coloured paper, paper tags, charms, metal letters, paper punches, fancy scissors, as well as pressed flowers.

AWW FOOD • ISSUE TWENTY TWO

Kids’ Party

TOP TIP Get a budding movie director to video the stars as they walk the red carpet – and don’t forget the paparazzi, to snap their pictures!

TOP TIPS Toffee mixture is drizzled between 2 lines drawn 12cm apart. Shards will hold their shape for up to 8 hours, depending on humidity.

SERVES 12

SHOOTING STAR PARTY CAKE RECIPE OPPOSITE

Kids’ Party SHOOTING STAR PARTY CAKE Make this star birthday cake extra special by putting a picture of the guest of honour in the middle. The toffee shards are very easy to make, and the cake can be made 1 day ahead and completed up to 8 hours ahead. PREP + COOK TIME 3½ HOURS (+ STANDING & REFRIGERATION) SERVES 12

SHOOTING STAR 5 x 340g packets buttercake mix 38cm square board WHITE CHOCOLATE FROSTING 300ml thickened cream 2 cups (360g) white eating chocolate, chopped coarsely TOFFEE SHARDS 3 cups (660g) caster sugar 1½ cups (375ml) water

1 Preheat oven to 160°C/140°C fan. Grease a deep 30cm square cake pan; line base and sides with baking paper. 2 Combine cake mixes; make according to packet directions. Pour mixture into pan; bake for 2 hours or until a skewer inserted in the centre comes out clean. Stand cake for 20 minutes before turning, top−side up, onto a wire rack to cool. 3 Meanwhile, make the white chocolate frosting. 4 Make toffee shards. 5 Using a serrated knife, level top of cake; turn cake cut−side down. Cut cake to form a large star. 6 Position cake on board. Spread white chocolate frosting all over cake. 7 Position gold star and photograph, if using, on cake (see Cook’s Notes, right). Position toffee shards around sides of star.

AWW FOOD • ISSUE TWENTY TWO

WHITE CHOCOLATE FROSTING

Heat cream in a small saucepan until just at simmering point; remove from heat; add chocolate, stir until smooth. Refrigerate for 2 hours or until mixture is spreadable, stirring occasionally. TOFFEE SHARDS

Line four oven trays with baking paper. Mark two lines on each sheet of baking paper, 12cm apart; turn paper over so markings are underneath. Combine sugar and the water in a small saucepan; stir over low heat, without boiling, until sugar dissolves. Bring to the boil; reduce heat, simmer, uncovered, without stirring, for 15 minutes or until toffee is light caramel. Remove toffee from heat; allow bubbles to subside. Using a wooden spoon, drizzle toffee between the two lines on baking paper (see below). Stand at room temperature until set. Shards can be positioned around cake up to two hours before serving.

TAKE-HOME TREATS When it’s time to leave Hollywood, let the young movie stars go off on a high note, taking home glam bags filled with chocolate coins, heart−shaped sweets and Fantales. To make the bags, cut clear Cellophane into 40cm squares. Place treats in centre of Cellophane and tie up with star tinsel or gold curling ribbon. If you made a “movie” of them arriving on the red carpet and have transferred it onto DVD, don’t forget to put it in their take−home pack so they can look back on their “glory” days. Take photographs of their day with a digital camera and give them these as a keepsake of the day.

COOK’S

NOTES DECORATING THE CAKE Cut a star from gold cardboard and place on centre of cake. If you like, laminate a favourite photograph of the “birthday star” and stick this to the centre of the gold star. Un-iced cooked cake can be frozen for up to 1 month. Thaw cake at room temperature for about 6 hours.

135

PARTY FOOD The stars of the day can act all grown−up like their favourite celebrity with a flute of pink fizz in one hand and a canapé in the other. As well, there’s the kids’ all−time favourite jam tarts made into star shapes. PINK FIZZ PREP TIME 5 MINUTES SERVES 12

12 sugar cubes 1.25 litre bottle chilled apple berry drink

Just before serving, place a sugar cube into each champagne flute; add apple berry drink. JAM STARLETS PREP + COOK TIME 25 MINUTES MAKES 24

2 sheets ready−rolled shortcrust pastry, thawed ⅔ cup (220g) strawberry jam

1 Preheat oven to 180°C/160°C fan. Grease two 12−hole round−based patty pans. 2 Cut out 24 x 6cm stars and 24 x 1cm stars from pastry. 3 Place large stars into pans; drop level teaspoons of jam into pastry cases. Place small stars on patty pan in spaces between the holes. 4 Bake for 15 minutes. Remove tarts from pans onto wire racks while still hot; place small pastry stars on top of jam. Cool.

136

CANAPÉS WITH THREE TOPPINGS PREP TIME 25 MINUTES MAKES 36

80g packet mini toasts HAM & CHEESE 2 tablespoons cheese spread 2 slices (30g) shaved leg ham, cut into 1.5cm strips 1 teaspoon finely chopped fresh flat−leaf parsley HUMMUS & CARROT 2 tablespoons hummus 2 tablespoons finely grated carrot 12 coriander leaves CREAM CHEESE & SWEET CHILLI ¼ cup (90g) spreadable cream cheese, softened 2 teaspoons finely chopped fresh flat−leaf parsley 1 tablespoon sweet chilli sauce HAM & CHEESE

Spread most of the cheese over 12 mini toasts; top with rolled ham, then a small dollop of remaining cheese, sprinkle with parsley. HUMMUS & CARROT

Spread hummus over 12 mini toasts; top with carrot then coriander. CREAM CHEESE & SWEET CHILLI

Combine cream cheese and parsley in a small bowl. Spoon mixture into piping bag fitted with a medium plain tube; pipe cream cheese mixture on remaining toasts. Drizzle each with sweet chilli sauce.

Kids’ Party

TOP TIPS Canapés can be made 1 hour ahead; keep, covered, in the fridge. Canapés are not suitable to freeze. Instead of piping the cream cheese onto the canapés, just dollop on using a teaspoon.

25 MINUTES

CANAPÉS WITH THREE TOPPINGS RECIPE OPPOSITE

Book Extract

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138

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What’s on the menu this month

RECIPE INDEX Sumac Beef Carpaccio with Basil Oil

CHRISTMAS SIDES & MAINS Almond Stuffing Apricot & Mustard Glaze Avocado & Coriander Salad Baked Ricotta with Truss Tomatoes, Bacon & Rocket Baby Carrots & Brussels Sprouts Barbecued Prawns with Chilli Lime Dressing Basil Oil Breakfast Egg & Ham Pizza

Triple−decker Turkey Club

28 102

17 27 37 41 106 21

Crab & Cucumber Sandwiches

27

18

102

CHRISTMAS TREATS 17

Almond Caramel Bars

124

Bloody Mary

31

Bonbons

123

Brandied Cherries

118

Candy Cane Pinwheels

124

Caramel Nut Chocolates

49

Cheat’s Tiramisu Naked Cake

41 50

Fresh Spiced Cherries

28

Garlic Crostini

38

Chocolate Sauce

100 21 110

Herb & Garlic Baked Brie in a Box

38

Herbed Ricotta

44

Honey Ginger Glaze Lemon & Almond Couscous

102 44

Lemon−roasted Potatoes

28

Lime & Pineapple Glaze

31

Lime & Pineapple Glazed Ham

31

127

Citrus Hazelnut Twist

110

Quince Glaze

102 48

Yule Log

113

Fresh Tomato Pizzettas

85

Lentil, Gorgonzola & Witlof Salad

72

CHRISTMAS SPECIAL DIETS

22

Pizza Dough

85

Spinach Pesto Dressing

75

Tomato Salad

83

93

Chocolate Mud Cake & White Chocolate Ganache 94

Whipped Fetta Toasts

86

96

White Balsamic Dressing

86

Orange−scented Custard

93

Steamed Christmas Pudding

94

Zucchini & Haloumi Quinoa Salad

86

Vanilla Cream

93

White Chocolate Ganache

94

MIDWEEK MAINS Barbecued Chilli Prawns with Green Mango Salad

75

83

Eggnog Pavlova

118

Caramelised Onion & Capsicum Strata

89

Fig Mince Pies

128

123

Glazed Fruit Stollen

114

Hazelnut Filling

113

Kouglof

114 37

Pamela’s Walnut, Orange & Cardamom Christmas Cakes Panettone Toast with Peaches & Blueberries

32 110

28

Roast Turkey with Almond Stuffing & Spiced Cherries

28

Pfeffernüssen

117

Raspberry & Almond Trifle

12

Rum & Raisin Shortbread

118

Speculaas

117

Slow−roasted Lamb with Quince Glaze

49

Sugared Almonds

128

Spiced Cherries

28

Sugar−coated Peanuts

127

141

Christmas Fruit Cake

Beef & Noodle Stir−fry

Gingerbread House Cookies

78

Olive Dressing

118

21

Marinated Grilled Eggplant 93

Eggnog Custard

Ginger Ale & Citrus Punch

89

Champagne & Orange Jelly

127

106

75

Mango Chutney Yoghurt 93

Coffee Wreaths

Fruit Cake & Eggnog Cheesecake

Green Mango Salad

Candied Orange Rind

78

Chilli−Coconut Prawns

83

Chorizo, Tomato & Rocket Pasta Salad

72

Indian Paneer & Chickpea Salad 89

SWEETS, SAUCES & DRINKS Basil−infused Strawberries

57

Basil, Lime & Strawberry Cheesecake

56

Candied Walnuts

86

Pink Fizz

57

Strawberry Compote

56

Toffee Shards

135

White Chocolate Frosting

135

White Chocolate Mud Cupcakes

75

Peppered Steak Sandwich with Grilled Tomatoes

72

BAKING

Warm Pesto Chicken with Tomato Salad

83

Frivolous Fluffy Pompom Cupcakes Jam Starlets

MIDWEEK SIDES & LIGHT MEALS 78

Canapes with Cream Cheese & Sweet Chilli 136 Canapes with Ham & Cheese 136 Canapes with Hummus & Carrot 136 Chilled Cucumber Soup with Whipped Fetta Toasts

AWW FOOD • ISSUE TWENTY TWO

86

99

99 136

Peanut Butter & Jelly Pavlova

56

Rhubarb & Strawberry Tarts

58

Shooting Star Party Cake Anchovy Butter

136

Strawberries & Cream White Chocolate Roulade

Lamb Fillet Salad with Spinach Pesto Dressing

Peach & Vanilla Yoghurt Fools 18

Roast Chicken with Almond Stuffing & Fresh Spiced Cherries

144

78

Barbecued Steak with Corn Salsa & Anchovy Butter

Macchitino

Mini Vietnamese−style Pork Rolls Roasted Pumpkin & Watercress Salad

Felafel Wraps

Champagne & Orange French Macaron Trifle

Almond, Banana & Blueberry Pancakes

Chocolate Ice−cream Cake with Berries

Ham, Mustard & Parsley Terrine

37

Zucchini, Carrot & Corn Fritters

44

Goat’s Cheese & Chive Tarts

113

106

Watermelon Tabbouleh with Marinated Haloumi

Festive Flatbreads with Star Brie & Herbed Ricotta

Glazed Ham

Tuile Leaves

18

Chilli Pepper Relish

Double Orange Glaze

41

135

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PORTIONS OF THIS PUBLICATION HAVE APPEARED PREVIOUSLY IN AWW COOKBOOKS • THANK YOU • SEE YOU AGAIN NEXT MONTH •

26 25 23 22

9

24

10

Conversion Chart 30ML

1 FLUID OZ

30G

1 OZ

60ML

2 FLUID OZ

60G

2 OZ

100ML

3 FLUID OZ

90G

3 OZ

125ML

4 FLUID OZ

125G

4 OZ (¼ LB)

150ML

5 FLUID OZ

155G

5 OZ

190ML

6 FLUID OZ

185G

6 OZ

250ML

8 FLUID OZ

220G

7 OZ

300ML

10 FLUID OZ

250G

8 OZ (½ LB)

500ML

16 FLUID OZ

280G

9 OZ

600ML

20 FLUID OZ

315G

10 OZ

345G

11 OZ

375G

12 OZ (¾ LB)

410G

13 OZ

440G

14 OZ

470G

15 OZ

500G

16 OZ (1 LB)

750G

24 OZ (1½ LB)

OVEN TEMPERATURES

6MM

¼ IN

1CM

½ IN

2CM

¾ IN

2.5CM

1 IN

5CM

2 IN

6CM

2½ IN

8CM

3 IN

10CM

4 IN

21 17 16 14

6

12

5

11

⅛ IN

5 IN

VERY SLOW

120

250

15CM

6 IN

SLOW

150

300

18CM

7 IN

MODERATELY SLOW

160

325

20CM

8 IN

MODERATE

180

350

22CM

9 IN

MODERATELY HOT

200

400

25CM

10 IN

HOT

220

425

28CM

11 IN

VERY HOT

240

475

30CM

12 IN (1 FT)

5

13CM

4

°F (FAHRENHEIT)

0 cm 1

0

inch

2

1

3

°C (CELSIUS)

2

6

The oven temperatures in this book are for conventional ovens; if you have a fan-forced oven, decrease the temperature by 10-20 degrees.

3MM

9

32 OZ (2 LB)

IMPERIAL

8

1KG

METRIC

7

We use large eggs with an average weight of 60g.

LENGTH MEASURES

4

The imperial measurements used in these recipes are approximate only. Measurements for cake pans are approximate only. Using sameshaped cake pans of a similar size should not affect the outcome of your baking. We measure the inside top of the cake pan to determine sizes.

1000ML (1 LITRE) 1¾ PINTS

3

All cup and spoon measurements are level. The most accurate way of measuring dry ingredients is to weigh them. When measuring liquids, use a clear glass or plastic jug with the metric markings.

20

½ OZ

19

15G

18

IMPERIAL

15

METRIC

7

The difference between one country’s measuring cups and another’s is within a two- or three-teaspoon variance, and will not affect your cooking results. North America, New Zealand and the United Kingdom use a 15ml tablespoon.

IMPERIAL

13

METRIC

One Australian metric measuring cup holds approximately 250ml; one Australian metric tablespoon holds 20ml; one Australian metric teaspoon holds 5ml.

LIQUID MEASURES

10

DRY MEASURES

8

MEASURES