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christmas cookbook

Berry Vacherin, page 30.

Christmas Starts Here!

STRESS-FREE entertaining ● plan-ahead menus festive brunch simple starters cocktails & mocktails classic christmas lunch & dinner quick & easy side dishes DELICIOUS DO-AHEAD DESSERTS WHAT TO DO WITH LEFTOVERS wine suggestions PLUS our readers’ recipes

christmas cookbook

from the mindfood kitchen

time to celebrate


Are you familiar with that feeling of overindulgence after Christmas lunch? Perhaps I shouldn’t have had that extra helping of dessert, or so many nibbles when they were being passed around at the start of the day during drinks? Or why did I eat such a big breakfast when lunch is served so soon afterwards? Did I really need to eat the turkey and the lamb roast? And all those roast potatoes? The pork and the glazed ham? The gravy just tasted so good. Get the picture? After lunch, which is really about 4pm, passed out around the house or in the backyard under the shade of a tree with our stomachs groaning under the weight of the Christmas lunchtime bash, we try to forget how much we gorged on rich fare during the previous few hours. This year is going to be different. I am going to follow our simple and easyto-prepare menus. We have gone with store-bought where we can, cut down on prep time where appropriate and used fresh in-season produce. The plan: to keep it simple. To have time to enjoy the company of our guests, and not to chain ourselves to the oven preparing food that by the time it comes out of the oven we don’t feel like eating. We’ve included some old favourites that we used to have as kids (page 22), ideas for how to use the all-important leftovers for Boxing Day (page 36), the fantastic recipes you sent us (page 42), plus, there’s nothing like a classic, easy-tomake cocktail or mocktail (page 14). Having spent many Christmas mornings trying to untwist the back of a new plastic toy – which seems to get harder to unwrap each year – only to realise that Santa somehow bought the wrong batteries, this year’s menu plans allow time for the cook to also enjoy the day – and to pick up the correct batteries! Remember: don’t over cater, prepare ahead as much as you can, keep it simple and, most importantly, appreciate your time with the ones you love. Enjoy. 

004 MENU PLAN Recipe combination ideas from our Christmas Cookbook. 008 BRUNCH These delicious treats will hit the spot on Christmas morning. 014 here’s cheers! Start the Christmas Day festivities with these simpleto-prepare, fresh and fruity thirst quenchers. 016 STARTERS Whether you’re cooking for a crowd or just the family, kickstart your celebrations with some of these impressive entrees. 022 festive family feast Make the main event a hit with these easy-to-prepare people pleasers. 026 SIDE disheS Add that something special to your feast-day spread with these classic accompaniments. 030 sweet thingS These exquisite desserts are the perfect end to any festive feast. 036 boxing day Don’t let the leftover turkey, ham or pudding go to waste. Here are some ideas for making the most of every last morsel. 042 READER RECIPES Our four favourite Christmas recipes from the many sent in by you.




MF1209-COOK-Cov.indd 1

Michael McHugh Editor-in-Chief

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14/10/09 11:25:59 AM

christmas cookbook december 2009 Food Editor: Dixie Elliott. Photography: William Meppem. Styling: Hannah Dodds.

If you want the world’s best Christmas, start with one of the world’s best chocolates.

festive menu plan

from the mindfood kitchen

We make it easy for you with our clever recipe combinations from our Christmas Cookbook. It’s time to pop the cork! FESTIVE Brunch Ginger spritzer


Toasted brioche with crushed berries in mascarpone


Muesli with Poached Pears SANITARIUM toasted MUESLI – cranberry & almond A delicious combination of toasted golden oats with the goodness of cranberries and almonds. All blended beautifully with a tangy hint of orange, and the bite of pumpkin seeds and sunflower seeds.

Steamed asparagus with poached egg and hollandaise


drinks and snacks



Raspberry and lime frappé ●

Antipasto platter



Serves 4 ingredients ½ cup honey 1 tsp vanilla extract 4 pears 1 lemon, zest only Sanitarium Toasted Muesli, Cranberry & Almond

Smoked salmon pâté log


classic christmas day lunch





Crunchy saffron roast potatoes ●

Whole turkey with couscous stuffing

Combine honey, vanilla and 1 cup of water in a saucepan. Stir constantly over medium heat until mixture comes to the boil. Peel, halve and core pears. Add pears and lemon zest to honey syrup. Reduce heat and simmer for 8-10 minutes or until tender. Serve pears with Sanitarium Toasted Muesli Cranberry & Almond. Garnish with extra lemon zest. Ideal for breakfast or as a delicious and healthy dessert!


Full-of-fruit ‘boiled’ Christmas cake






Peach bellini ●

Prawn and avocado cocktail


Gow gee with duck and cucumber with hoisin

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p17 Serving suggestion

festive menu plan

Keep it simple – mix and match our recipes and impress family and friends with these prepare-ahead menu combinations. vegetarian FEAST


Mixed tomato and bocconcini salad ●

Chargrilled vegetable and feta slice ●

Fruit mince tarts






Fresh fig, radicchio, witlof and pomegranate salad ●


Standing rack of pork ●

Berry vacherin


make-ahead christmas supper



Peach and pasta salad ●



Glazed ham ●

Chocolate hazelnut torte




boxing day GATHERING


Ham and potato fry-up with soft boiled egg ●

Massaman turkey and potato curry ●

Christmas log

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+ p38






Start the day with delicious treats that will hit the spot – without spoiling your appetite for all the goodies still to come.

3 egg yolks 125g butter, diced 1 tbsp lemon juice 2 bunches green asparagus, trimmed 2 bunches white asparagus, trimmed 2 tsp white vinegar 6 eggs ½ pomegranate, seeds removed

1 loaf brioche, sliced into 2cm thick slices 250g mascarpone 250g punnet fresh strawberries, hulled 120g punnet raspberries Toast 12 slices brioche until golden. Put mascarpone into a large bowl. Roughly mash strawberries and raspberries. Fold through mascarpone. Serve in a glass with toasted brioche on the side or put 2 slices of bread onto each serving plate and top with dollops of berry mixture.

Place egg yolks into a food processor. Process for 30 seconds. Put butter into a microwave-safe bowl or jug. Heat on high for 1-2 minutes or until butter bubbles. With processor motor running, slowly add hot butter through funnel until a thick, creamy sauce forms. Add lemon juice, salt and white pepper. Process until combined. If sauce is too thick add hot water, 1 tbsp at a time, until desired consistency. Heat water in a frying pan over a medium heat. When water comes to the boil, add asparagus and cook for 1-2 minutes or until tender. Drain. Meanwhile, fill a large saucepan with water and place over a medium heat. When water comes to a simmer add vinegar. Break an egg into a small bowl or jug. Reduce heat to medium low. Slowly slip egg into water. Cook for 3 minutes or until white is cooked through. Remove with a slotted spoon to a plate. Cook remaining eggs. Place asparagus onto serving plates. Top with egg and spoon over hollandaise. Sprinkle with pomegranate seeds and serve.

Many people find poaching eggs a bit daunting. The fresher the eggs, the more successful they are likely to be. A quick tip – there are excellent hollandaise sauces now available in the supermarket. 008  |

CATALINA SOUNDS SAUVIGNON BLANC 2009 With sauvignon blanc fruit from Marlborough, this wine has a nose of pink grapefruit and jasmine, and intense flavours of lemon zest and fresh pineapple. It has good acid balance, a textural and complex palate, and a pleasant long finish. Perfect with asparagus, $22.  | 009

CHRISTMAS COOKBOOK POTATO, PROVOLONE AND CHIVE PATTIES WITH SMOKED SALMON Serves 6 800g starchy potatoes such as Sebago, Ilam Hardy or Agria varieties, peeled and chopped ½ cup grated provolone cheese ⅓ cup plain flour ¼ cup chives, finely chopped 2 eggs, whisked 1 large lemon, finely grated rind and 1 tbsp juice ¼ cup olive oil 200g smoked salmon crème fraiche or sour cream baby rocket leaves, to serve

CHRISTMAS MUFFINs Makes 12 small or 6 large Texas muffins 1¾ cups self-raising flour ⅔ cup caster sugar ½ cup almond meal ½ tsp ground cinnamon ½ cup dried apricots, chopped ½ cup craisins ½ cup sultanas 125g butter, melted and cooled ½ cup milk 2 eggs 1 tsp vanilla extract 2 tbsp raw almonds, roughly chopped

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Put potatoes into a saucepan and cover with cold water. Bring to the boil. Reduce heat and simmer for 15-20 minutes or until tender. Drain. Roughly mash. Cool slightly. Transfer to a large bowl. Add cheese, flour, chives, eggs, lemon rind and lemon juice to potatoes. Season with salt and white pepper. Stir until well combined. Form mixture into 6 patties. Heat oil in a large non-stick frying pan over medium heat. Add half the patties. Cook for 3-4 minutes on each side or until golden. Transfer to a large plate. Cover to keep warm. Cook remaining patties and serve topped with smoked salmon, a dollop of crème fraiche or sour cream and baby rocket leaves.

Provolone cheese can be replaced with mozzarella or cheddar cheese. Always use a starchy potato for these patties.

Line muffin moulds with paper cases. Put flour, sugar, almond meal, cinnamon, apricots, craisins and sultanas into bowl. Cover and set aside until Christmas morning. Next morning, preheat oven to 180C. Combine butter, milk, eggs and vanilla in a large jug. Whisk until combined. Add milk mixture to flour mixture and stir until just combined. Spoon mixture into prepared paper cases and sprinkle with chopped almonds. Bake for 15-20 minutes or until cooked through. Serve warm.  | 011


OLIVE BREAD ROLLS WITH CRISPY PANCETTA AND TOMATOES Serves 6 1 cup hot water 8g sachet dried yeast 1 tsp salt 1 tsp caster sugar 2 cups plain flour 2 tbsp olive oil 1 cup pitted black olives, sliced 2 tbsp lemon thyme 1 egg, whisked ¼ cup parmesan, finely grated 5 roma tomatoes, thickly sliced 2 tsp olive oil 12 thin slices pancetta 1 bunch rocket, trimmed, washed and dried parsley oil or parsley pesto, to serve (optional)

Put hot water into a jug. Add yeast, salt and sugar. Whisk until combined. Stand in a warm place for 10 minutes or until frothy and creamy. Put flour into large bowl. Make well in the centre. Add yeast mixture and oil. Stir until dough comes together. Knead for 8 minutes on lightly floured board or until smooth. Put into a lightly oiled bowl and cover with plastic wrap. Stand in a warm place for 30 minutes or until mixture doubles in size. Preheat oven to 220C. Grease a baking tray. Punch down dough. Turn onto a floured board. Add sliced olives and thyme. Knead until well combined. Divide mixture into 6 even portions. Lightly knead and place into prepared tray 5cm apart. Brush with beaten egg

and sprinkle with parmesan. Bake for 15- 20 minutes or until rolls are golden and cooked through. Line a baking tray with baking paper. Put tomato slices onto tray. Drizzle with oil and season with salt and pepper. Roast for 5-8 minutes or until cooked. Heat half oil in a large non-stick frying pan over medium heat. Add half the pancetta and cook for 2-3 minutes on each side or until golden and crisp. Transfer to a plate and cover to keep warm. Cook remaining slices of pancetta, adding remaining oil if required. Cut rolls in half. Layer rocket, pancetta and tomato onto roll base. Cover filling with the top of the roll and serve with parsley oil or parsley pesto on the side.

GRAPES IN LEMONGRASS AND CARDAMOM SYRUP WITH TUILES Serves 6 1 cup caster sugar ½ cup water 1 lemongrass, white part only, sliced 6 cardamom pods, bruised 1 egg white ¼ cup caster sugar, extra ½ tsp coconut essence 2 tbsp plain flour 30g melted butter ¼ cup shredded coconut 300g seedless green grapes 300g seedless red grapes, sliced

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Combine sugar, water, lemongrass and cardamom pods in a saucepan over medium-low heat. Stir until sugar dissolves and mixture comes to the boil. Simmer for 4 minutes before transferring syrup to a bowl. Cool, then cover and refrigerate until required. Preheat oven to 180C. Line a baking tray with baking paper. For the tuiles, whisk egg white, extra sugar and essence in a bowl with a fork or whisk until white and frothy. Stir in flour.

Add cool melted butter and stir. Place teaspoons of mixture onto a prepared tray, three at a time, then spread to form 7cm rounds. Sprinkle a little coconut onto each tuile. Bake for 5 minutes or until lightly golden. Working quickly, remove tuiles, one at a time, and hang over a rolling pin until cold and firm. Continue with remaining tuile mixture. Spoon grapes into six bowls and drizzle with cooled syrup. Serve with tuiles on the side.  | 013


HERE’S CHEERS These fresh and fruity thirst quenchers will have you celebrating in real style this year. Whether alcohol is on the agenda or not, it’s time to get the party started!

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GINGER SPRITZER Serves 6 1 cup Stone’s Green Ginger Wine 2 large oranges 2 large lemons 2 cups ice 750ml ginger beer or ginger ale mint leaves, to garnish Pour ginger wine into a large jug. Juice 1 orange and 1 lemon. You will need ½ cup orange juice and ⅓ cup lemon juice. Add the juice to the ginger wine and stir. Thinly slice remaining orange and lemon. Add slices to jug with ice. Add ginger beer. Stir until well mixed and garnish with a mint leaf to serve.



1 small pineapple, peeled, roughly chopped 2 cups pineapple juice 1 cup mint leaves 3-4 cups ice cubes

120g punnet fresh raspberries (or frozen if fresh raspberries are unavavilable) 2 tbsp icing sugar 2 cups apple juice 2 cups purchased raspberry or berry sorbet ¼ cup fresh lime juice 750ml bottle sparkling mineral water, soda water or lemonade 2 cups crushed ice

Put pineapple, pineapple juice and mint into a food processor and process until finely chopped. Transfer to a bowl. Put ice into a food processor and process until crushed. Add to pineapple mixture. You may need to add more ice depending on the size of the pineapple. Stir until a thick, icy drink forms. Spoon into glasses and serve with long spoons.

Put raspberries, icing sugar, apple juice, sorbet and lime juice into a food processor or blender and puree. Pour into a large jug. Add mineral water or soda. Add crushed ice and stir. Pour into glasses and serve.

PEACH BELLINI Serves 6 3 fresh peaches chilled champagne Place champagne flutes into refrigerator for about 30 minutes before you need them so they are icy cold. Peel peaches thoroughly before roughly chopping them and removing their stones. Put the peach flesh into a food processor and process until a smooth puree forms. Transfer to a bowl and refrigerate if preparing ahead of time. Put 1 tbsp of peach puree into the bottom of each chilled glass. Top up with champagne until about ²/₃ full and serve immediately.

Make sure you have plenty of ice on hand when making cocktails or mocktails. When serving cold drinks they look great served in chilled glasses. Put your glasses onto a tray and into the fridge for 30 minutes before they are required.  | 015


GOW GEE WITH DUCK AND CUCUMBER WITH HOISIN Serves 6 30 gow gee pastries (275g packet) vegetable oil for deep frying 2 duck breast fillets 1 cucumber ⅓ cup hoisin sauce 1 tbsp mirin miniature salad leaves Using a biscuit cutter, cut 5.5cm rounds from each gow gee pastry. Heat oil in a saucepan. Add gow gee pastry, 3-4 at

a time and cook for 1-2 minutes or until golden and crisp. Transfer to wire rack. Preheat oven to 180C. Heat a nonstick frying pan over a medium-high heat. Season duck breast with salt and pepper. Cook duck breast, one at a time, for 2 minutes on each side or until golden. Transfer to a baking tray. Bake in oven for 10 minutes. Cool. Thinly slice diagonally. Run a vegetable peeler down cucumber to form ribbons. Finely shred ribbons. Serve gow gees topped with duck and cucumber. Combine hoisin and mirin in a small bowl and serve on side or spoon over cucumber. Top with miniature salad leaves.

If duck is not available, use chicken, venison or beef. Gow gee pastries freeze well. Available from Asian food stores and some supermarkets, they are great to keep on hand for delicious dishes like this one.

PRAWN AND AVOCADO COCKTAIL Serves 6 165ml can coconut cream 1 large lime, finely grated rind and 2 tbsp juice 1 bunch coriander 1 baby cos, leaves removed 30 medium cooked prawns, peeled, deveined, tail intact (approx. 1kg) 1 large avocado, peeled, sliced or diced Pour coconut cream, lime rind, lime juice and 1 cup coriander leaves into a food processor. Process until a smooth green sauce forms. Pour into a jug. Line 6 serving glasses with cos lettuce leaves. Finely shred or tear remaining leaves. Fill glasses with shredded lettuce, prawns and avocado. Drizzle with coconut sauce just before serving.


Kick off your celebrations with a sense of occasion. These enticing and easy-to-make entrees are sure to make an impression. 016  |  | 017



Instead of serving the pâté with melba toast it would also be delicious served with vegetable crudités, such as carrot, cucumber, red and green capsicum and celery sticks.

200g smoked salmon, roughly chopped 2 x 250g packets cream cheese 1 lemon, finely grated rind and 2 tbsp juice ½ cup raw almonds, finely chopped ½ cup finely chopped herbs of choice (we used chervil, parsley, chives and dill) 12 slices sandwich bread Grease and line a 21cm x 7.5cm x 6cm bar tin with plastic film. Put salmon, cream cheese, lemon rind and lemon juice into a food processor. Process until a smooth, pink mixture forms. Spoon into prepared

pan. Smooth top. Cover with plastic wrap and refrigerate for at least 4 hours, overnight preferably. Preheat oven to 160C. Remove crusts from bread and cut each slice into 4 small triangles. Put triangles onto baking trays and bake for 15-20 minutes, turning often, until golden and crisp. Cool. When completely cold, store in an airtight container for up to 1 week. Combine chopped nuts and herbs on a sheet of baking paper. Remove plastic from top of salmon log. Turn log onto chopped herb mixture. Roll, coating well on all sides with herb mixture. Transfer log to a serving platter and serve with Melba toasts.

ANTIPASTo PLATTER Serves 6 500g frozen broad beans 1½ cups thick Greek-style yoghurt ⅓ cup mint leaves 400g can chickpeas, drained, rinsed 1 large orange, finely grated rind and ⅓ cup juice 1½ tsp ground cumin pinch cayenne pepper 2 tbsp tahini

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½-⅔ cup olive oil crostini (bread sticks), to serve green and black olives, to serve shaved prosciutto, to serve wedge parmesan, to serve Put broad beans into a bowl. Cover with boiling water and stand for 3 minutes. Drain and rinse under cold water. Remove shells and discard. Put broad beans into a food processor with yoghurt and mint. Process until a smooth green mixture

forms. Season with salt and pepper. Transfer to a serving bowl. Wash processor bowl, then process chickpeas, orange rind, orange juice, cumin, cayenne pepper, tahini and ½ cup olive oil until a smooth dip forms, adding more oil if required. Season with salt and pepper. Transfer to a serving bowl. Arrange dips, bread sticks, green and black olives, prosciutto and parmesan on a large serving platter. Sprinkle with chilli flakes and extra oil, if desired.  | 019


MUSSELS WITH BREADCRUMB TOPPING Serves 6 1 tbsp olive oil 2 garlic cloves, crushed 1½ cups white wine 1kg mussels, cleaned and debearded 2 tomatoes, finely diced 2 tbsp roughly chopped parsley ½ cup sourdough breadcrumbs 1 tbsp olive oil couple sprigs of thyme lemon wedges, to serve Heat oil in a large, deep saucepan over a medium heat. Add garlic and cook for 1 minute. Pour wine over garlic and bring mixture to the boil. Add mussels and cover. Cook for 8 minutes or until mussels open. Drain. Remove and discard top of shells and any unopened mussels. Place shell halves with mussels onto a baking tray. Preheat grill on high. Sprinkle tomatoes and parsley over mussels. Combine breadcrumbs and oil in a bowl. Sprinkle over mussels and also add thyme. Season with salt and pepper. Cook under hot grill for 4-5 minutes or until breadcrumbs are golden. Transfer mussels to a serving platter. Serve with wedges of lemon.

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Make the main event a hit with these crowd pleasers. Compliments are sure to flow as freely as the champagne.



1 medium eggplant, thinly sliced 1 medium orange sweet potato, peeled, thinly sliced lengthways 2 red capsicums, seeds removed, quartered 4 zucchinis, trimmed, thinly sliced lengthways 1/3 cup olive oil or olive oil cooking spray 400g feta cheese, thinly sliced mixed salad leaves, to serve

2kg leg of lamb 275g jar jellied cranberry sauce ½ cup cranberry juice ½ cup mint leaves ½ cup mint leaves, extra ½ cup olive oil

Brush eggplant slices with olive oil. Heat a chargrill pan over medium heat. Add eggplant 2-3 slices at a time and cook for 1-2 minutes or until charred. Turn and cook for a further 1-2 minutes or until tender. Transfer to a plate. Cook remaining vegetables on chargrill, brushing each side with oil. Line base and side of a 20cm square cake pan with eggplant. Place a layer of cheese over the top of eggplant in base of pan. Top with sweet potato, zucchini, remaining cheese and red capsicum. Cover top of slice with remaining eggplant slices. Cover with plastic wrap and refrigerate for at least 3 hours. Turn slice out onto a serving platter. Cut into pieces and serve with mixed leaves.

Mint salsa verde 1½ cups mint leaves (you will need 1 large bunch mint) 1 cup parsley leaves 2 garlic cloves, chopped

1 tbsp capers, rinsed 1 lemon, finely grated rind and 2 tbsp juice 1 tsp Dijon mustard ½ cup olive oil Preheat oven to 200C. Put lamb into a roasting pan. Roast for 1 hour. Put sauce, juice and mint leaves into a food processor and process until well combined. Transfer to a bowl. Season with salt and pepper. Baste lamb liberally with cranberry mixture. Return to oven for 30 minutes for medium rare, or until lamb is cooked to your liking. If cooking for longer than 30 minutes, cover loosely with foil to

prevent top of lamb burning. Transfer to a chopping board and cover to keep warm. Put onto a serving platter and serve sprinkled with fried mint leaves. Serve with salsa verde on the side. To make salsa verde. Put mint leaves, parsley leaves, garlic, capers, lemon rind, lemon juice, mustard and oil into a food processor. Process until a thick green sauce forms. Transfer to a serving bowl. To fry mint leaves, heat oil in a small saucepan over a medium heat. When oil is hot, drop in 6 mint leaves at a time and cook for 1-2 minutes or until leaves become transparent and crisp. Transfer to a plate covered with paper towel to drain.

Vegetables can be chargrilled up to two days in advance and stored in airtight containers. If you feel pushed for time, order them from the deli a couple of days before you will need them. 022  |  | 023


STANDING RACK OF PORK Serves 6 1 tbsp olive oil 1 small red onion, finely chopped 8 dried figs, roughly chopped 120g goat’s cheese, crumbled 2 tbsp pink peppercorns, drained and rinsed 3 slices sourdough bread, crusts removed, cut into 1cm cubes 1.8kg rack of pork (6 chops) 6 small apples, quartered 6 small pears, quartered 3 red onions, quartered Preheat oven to 220C. Heat oil in a frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Cool. Combine figs, cheese, peppercorns, bread and cooked onion in a bowl.

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Put rack of pork into a large roasting pan. Using a small sharp knife, cut a pocket against the bones into loin. Spoon fig mixture into pocket. Secure filling and rack by tying kitchen twine between every second rack. Rub crackling with oil and sprinkle liberally with sea salt flakes. Roast for 1 hour. Reduce heat to 180C and cook for a further 30 minutes. Remove roasting pan from oven. Add apples, pears and onions to pan, turning to coat in pan juices. Cook for 30-45 minutes or until vegetables are cooked and pork is cooked through. Transfer pork to a chopping board. Cover to keep warm. Stand for 10 minutes before transferring to a serving platter. Serve with apples, pears and onions.

Try a boned loin of pork for this recipe. Place the loin skin-side down onto a flat surface. Spread fig mixture, roll and secure with kitchen twine.

WHOLE TURKEY WITH COUSCOUS STUFFING Serves 6 40g butter 1 tbsp olive oil 1 large brown onion, finely chopped 2 cups couscous 2 cups baby spinach leaves, roughly chopped 2¼ cups chicken stock ½ cup currants 1/3 cup toasted pinenuts 2 large oranges, finely grated rind and ½ cup juice 1 egg, whisked 1 x No.5 whole turkey 60g butter, melted, extra 1 tbsp olive oil Preheat oven to 180C. Place a rack into a large roasting pan. Heat butter and oil in a frying pan over a medium heat. When butter has melted, add onion and cook

for about 4 minutes or until onion is soft. Remove from heat and cool. Put couscous and spinach into a large bowl. Pour stock into a saucepan and place over a high heat. When stock comes to the boil pour over couscous. Stir. Cover and stand for 8 minutes or until couscous has absorbed all the liquid. Stir with a fork to break up grains. Add currants, pinenuts, orange rind, orange juice and egg. Stir until well combined. Fill front and back cavities of turkey with stuffing. Secure legs with kitchen twine. Place turkey into prepared roasting pan. Pour 1 cup of water into base of roasting pan. Combine extra butter and oil in a bowl. Brush turkey liberally with butter mixture. Roast for 1 hour. Re-baste and cook for a further 1½-2 hours or until cooked through. Transfer to a chopping board and cover with foil to keep warm. Serve on a platter with greens of choice. (We have served our turkey on a bed of broccoli rabe.)

HAWKESHEAD PINOT GRIS 2008 Hawkeshead wines, located in the heart of Gibbston Valley, Central Otago, is focused on producing premium wines. This is a scented mouth-filling wine with very satisfying depth of pear and spice flavours, showing good freshness, vibrancy and purity and a dry finish, $23.  | 025


side dishes These supporting stars will add that special something to your festive fare.

MIXED TOMATO AND BOCCONCINI SALAD Serves 6 Arrange tomato and bocconcini 1½ kg heirloom, baby roma and on a large platter. Drizzle with oil. kumatos, thickly sliced Sprinkle with sea salt flakes, freshly 180g bocconcini, drained ground black pepper and basil leaves. Serve immediately. and torn ¼ cup extra virgin olive oil sea salt flakes and freshly ground NOTE: If you are unable to get heirloom black pepper tomatoes, just use normal tomatoes or ⅓ cup small basil leaves a variety of what is available.

FRESH FIG, RADICCHIO, WITLOF AND POMEGRANATE SALAD Serves 6 6 fresh figs, cut into quarters 1 radicchio, leaves removed, torn 1 red witlof, leaves removed 1 green witlof, leaves removed 1 pomegranate, seeds removed goat's cheese, crumbled Dressing ¼ cup pomegranate juice ¼ cup extra virgin olive oil 1 tbsp red wine vinegar 1 tsp Dijon mustard sea salt flakes and freshly ground black pepper Combine figs, radicchio, witlof, 2 tbsp pomegranate seeds and goat’s cheese in a large bowl. Transfer to a serving platter. Combine pomegranate juice, olive oil, vinegar and mustard in a jug. Season with salt and pepper. Add dressing to salad just before serving.

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To turn this salad into more of a meal add shaved prosciutto. Fold into the salad and serve with toasted Italian bread brushed with olive oil and garlic.  | 027


Look for vegetables and fruit that are in season for sides or salads. They will be at their very best in colour and flavour.

1.5kg small chat or new potatoes, scrubbed 1 bunch mint leaves 1 bunch coriander leaves 1 bunch chives 2 tbsp lemon juice 1 tbsp fish sauce ½ cup coconut cream Put potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 5–8 minutes or until tender

GREEN BEANS, SUGAR SNAPS AND PEAS WITH PARSLEY AND LEMON OIL Serves 6 ⅓ cup extra virgin olive oil ½ cup parsley leaves, finely chopped 1 large lemon, finely grated rind salt and pepper 500g green beans, trimmed 300g sugar snap peas, trimmed 1½ cups frozen peas

to a serving bowl. Add peas and cook for 1 minute or until heated through. Drain. Add peas to beans and sugar snaps. Serve immediately drizzled with parsley and lemon oil.

Combine oil, parsley, lemon rind, salt and pepper in a jug. Bring a large saucepan of water to the boil. Add beans and sugar snaps. Cook for 1-2 minutes or until bright green and just tender. Remove with a slotted spoon and transfer

Try mixing green beans with yellow. They taste great and add colour.

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when tested with a skewer. Drain and rinse under cold water. Transfer to a large bowl. Cover and refrigerate until required. To make dressing, put mint, coriander, chives, lemon juice and fish sauce into a food processor. Process until leaves are finely chopped. Add coconut cream and pulse until well combined. To serve, put potatoes on a large serving platter, cutting in half if necessary, and drizzle with the dressing.


1½ kg starchy potatoes such as Sebago, Ilam Hardy or Agria, peeled and halved 1 tsp saffron threads 80g duck fat Put potatoes into a large saucepan with saffron. Cover with cold water and place over a high heat. Bring to the boil. Reduce heat and simmer for 15 minutes or until just tender. Drain. Cool. Preheat oven to 200C. Using the prongs of a fork, run over all sides of each potato to form a rough surface. Place duck fat into a roasting pan and place over

a low heat until fat melts. Remove from heat. Add potatoes to the pan and coat them well with the fat. Roast for 45 minutes to 1 hour, or until they are golden and crunchy. Serve.

Floury/starchy potatoes stay soft on the inside and go crunchy on the outside.  | 029


sweet things BERRY VACHERIN Serves 6-8 8 egg whites 2 cups caster sugar ¼ cup cornflour 2 tsp white vinegar 600ml thickened cream ¼ cup icing sugar 500g strawberries, hulled, sliced 240g raspberries 240g blueberries icing sugar to dust, optional

Finish your festive feast with a flourish. These desserts are simple to make and taste just as good as they look.

CHOCOLATE HAZELNUT TORTE Serves 6-8 200g dark chocolate, broken into pieces 125g butter ½ cup brown sugar ½ cup self-raising flour ½ cup plain flour ¼ cup baking cocoa or dutch cocoa ½ tsp bicarbonate of soda 1 cup hazelnut meal ½ cup milk 2 eggs 1 tbsp light olive oil ½ cup caster sugar ⅓ cup toasted hazelnuts 100g dark chocolate, extra ¼ cup cream

Preheat oven to 160C. Grease a 6-cup capacity fancy mould or 20cm cake tin with butter. Place into the fridge for 10 minutes. Re-brush mould with butter and line base with baking paper. Put chocolate and butter into a heat-proof bowl over a saucepan of simmering water, stirring occasionally, until chocolate is melted and smooth. Remove from heat and stir in sugar. Sift flours, cocoa and bicarb soda over chocolate mixture. Add hazelnut meal and gently stir until combined. Whisk milk, eggs and oil in a jug. Add to chocolate mixture and stir until combined. Spoon cake mixture into prepared cake pan. Smooth top. Bake for 1 hour or until a skewer comes out clean

when inserted into the centre of the cake. Stand for 5 minutes before turning out onto a wire rack to cool. When cold, decorate with ganache and toffee hazelnuts. To make toffee hazelnuts, put caster sugar into a small saucepan over mediumlow heat. Heat without stirring, shaking pan often, until sugar dissolves and turns a rich golden colour. Remove pan from heat and add hazelnuts. Remove one at a time, with tongs and place onto a sheet of baking paper. When cold and toffee is hard, store in an airtight container. To make ganache, put extra chocolate and cream into a small heat-proof bowl over a saucepan of simmering water. Stir occasionally until chocolate has melted and a smooth chocolate sauce forms.

Preheat oven to 120C. Line three baking trays with baking paper. Draw a 22cm round onto each sheet of paper. Put egg whites and sugar into the large bowl of an electric beater. Beat for 10-12 minutes or until a thick, shiny meringue forms. Rub a little meringue between your fingers. If the mixture feels grainy then beat for a little longer. Add cornflour and vinegar. Beat until just combined. Spoon meringue into the centre of each marked circle. Spread meringue evenly with a palette knife. Bake for 1¼ hours or until meringue feels crisp but remains white. Turn oven off and allow meringue to cool with oven door ajar. Using an electric beater, beat cream and icing sugar until thick and stiff peaks form. Place one meringue disc onto a cake stand. Spread with 1/3 of cream and top with ½ of berries. Top with another meringue disc. Cover with cream and fruit. Top with last meringue disc. Spread with remaining cream. Sprinkle with icing sugar and serve.

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CHRISTMAS CAKE Makes 20cm square cake

LEMON MERINGUE BABY ICE-CREAM CONES Serves 6-8 1kg thick vanilla custard 100g white meringues 280g jar lemon butter baby ice-cream cones edible silver balls, to decorate purchased baby meringues, to serve

125g unsalted butter, at room temperature ⅓ cup firmly packed brown sugar 2 eggs, whisked ¼ cup golden syrup 250g pitted dates (left whole) 200g glacé cherries (left whole) 125g glacé pineapple, cut into 2cm pieces 125g glacé apricots, cut into 2cm pieces 125g glacé figs, cut into 2cm pieces 125g whole macadamia nuts 125g whole brazil nuts 125g whole roasted hazelnuts ¼ cup self-raising flour ¼ cup plain flour ⅓ cup brandy additional glacé fruit, to serve

Preheat oven to 150C. Grease and line a 20cm square cake tin with baking paper. Using an electric beater, beat butter and sugar in a small mixing bowl until light and creamy. Add eggs, one at a time, beating well after each addition. Add syrup and beat until combined. Transfer mixture to a large bowl. Add prepared fruit and nuts. Stir with a large metal spoon. Fold in sifted flours. Add ¼ cup of brandy and stir until combined. Spoon mixture into prepared tin. Smooth top of cake with the back of a wet spoon. Bake for 1¼ hours or until cooked through when tested with a skewer in the centre of the cake. Remove from oven and pour over remaining brandy. Wrap in a thick towel and stand to cool. When cold, remove cake from pan and place into an airtight container and store in the fridge. Serve with extra glacé fruit on top.

VILLA MARIA SINGLE VINEYARD IHUMATAO GEWURZTRAMINER 2008 Villa Maria’s Ihumatao vineyard in Auckland has a proud heritage in producing outstanding gewurztraminer. This distinctive wine has alluring, complex aromas of smoked cinnamon, talc, rose petal and Turkish delight, with a rich, concentrated palate, $31.

Pour custard into a large bowl. Using your hands, crush meringues over custard. Add lemon butter and stir until well combined. Pour mixture into a loaf pan and freeze for at least 4 hours or until firm. Remove ice-cream mixture from freezer and churn in a food processor until a smooth mixture forms. Return to loaf pan and refreeze. Using a melon baller or small ice-cream scoop, place ice-cream into cones and sprinkle with silver balls. Refreeze standing in glasses or special ice-cream stand. Serve with baby meringues.

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FRUIT MINCE TARTS Makes 18 Fruit mince 1 cup sultanas 1 cup dried mixed fruit ¾ cup currants 1 medium Granny Smith apple, peeled and grated 1 lemon, finely grated rind and 1 tbsp juice 1 orange, finely grated rind ½ cup dark brown sugar ¼ cup brandy 1 tsp ground cinnamon ½ tsp mixed spice ½ tsp ground nutmeg ½ tsp ground cloves Pastry 1¾ cups plain flour ¼ cup custard powder 2 tbsp icing sugar 125g butter, diced, chilled 1 egg 1 tbsp chilled water icing sugar, for dusting, optional Put sultanas, mixed fruit, currants, apple, lemon and orange rinds and juice into a food processor and pulse until finely chopped. Transfer to a bowl. Add sugar, brandy, cinnamon, mixed spice, nutmeg and cloves and stir until well combined. Spoon fruit mixture into a 2½-cup capacity sterilised screwtop jar. Refrigerate for up to 3 months. This recipe can be doubled. Makes approx. 2½ cups of fruit mince.

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Place flour, custard powder and icing sugar into a food processor and process for 30 seconds or until combined. Add butter and process until mixture resembles fine breadcrumbs. Add egg and water. Process until mixture comes together. Turn dough onto a lightly floured surface. Knead until smooth. Form into a disc and wrap in plastic film. Place in the fridge for 30 minutes or until firm. Preheat oven to 180C. Grease 18 small tartlet moulds. Roll dough out between 2 sheets of baking paper until 5mm thick. Using a 7cm round biscuit cutter, cut 18 rounds from pastry. Line prepared baking pan with pastry. Spoon 1 tbsp fruit mince into each tartlet shell. Re-roll pastry if necessary and cut 9cm x 5.5cm round. Using a small star cutter, cut stars from the centre of each round. Place a star onto half of the fruit mince mixture and a round with the star cut out on the remaining 9 tarts. Bake for 15-20 minutes or until lightly golden and pastry is cooked through. Transfer to wire rack to cool. Dust with icing sugar and serve. NOTE: Purchased fruit mince can be used instead of making your own if you are short of time.

Fruit mince can be made well in advance as it keeps well in an airtight jar in the fridge.


boxing day

Transform your Christmas Day leftovers into mouth-watering meals that are big on taste and easy on effort. HAM AND CHEESE TOASTIE Serves 4 shoestring chips 1 small loaf of bread 160g mozzarella or provolone cheese, thinly sliced 8 thinly shaved slices ham olive oil cooking spray Dijon mustard to serve Preheat a chargrill over a medium-high heat. Preheat oven to 220C. Put chips onto a baking tray and place in oven. Cut loaf into 8 slices. Place slices of cheese and ham onto bread. Spray with olive oil. Cook sandwiches, 2 at a time, on chargrill for 2-3 minutes or until charred. Transfer to a baking tray and place in oven. Cook remaining sandwiches. Serve with chips and Dijon mustard. HAM AND POTATO FRY-UP WITH SOFT BOILED EGG Serves 4 2 tsp olive oil 6 cooked roast potatoes, roughly chopped 4 thick slices ham, roughly chopped 2 tbsp parsley, roughly chopped (optional) 4 eggs Heat oil in a non-stick frying pan over medium heat. Add potatoes and ham. Cook for 4-5 minutes, stirring occasionally or until golden. Toss parsley through potato mixture. Bring a saucepan of water to the boil. Gently lower 4 eggs into boiling water. Simmer for 6 minutes. Drain and rinse under cold water. Spoon ham and potato mixture onto serving plates. Peel soft eggs and serve on potato mixture. Season with cracked black pepper and sea salt.

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If you don’t have a massaman curry paste, use any curry paste you have in the fridge – green, red or even an Indian korma.

MaSsaman turkey and potato curry Serves 4

DOMAIN ROAD VINEYARD pinot noir ROSÉ 2008 This saignée rosé is made from quality pinot noir grapes, de-stemmed and held on skins overnight to pick up the vibrant pink colour. On the nose there are fresh aromas of strawberries, raspberries and peaches. The palate is soft and rounded, exhibiting the same fresh summer fruits, $22.

Use any leftover vegetables or greens you have in the fridge, but make your cob look colourful. This is a great dish to take on a picnic as all your salad and cold cuts are in the one container – the bread.

LAYERED VEGETABLE, HAM AND TURKEY COB Serves 6 1 cob loaf 1 large bunch rocket, trimmed 8 thin slices turkey breast meat 2 red chargrilled capsicums, sliced 1 large avocado, peeled, stone removed, thinly sliced 6 large thin slices ham 6 marinated or pickled artichokes 150g semi-dried tomatoes Slice off top of cob loaf. Remove bread inside cob leaving a shell 2cm thick. Place a layer of rocket over the base of cob. Top with turkey, capsicum, avocado, ham, sliced artichokes, tomatoes, turkey, rocket, ham and avocado. Cover filling with top of cob. Wrap in plastic wrap and refrigerate for at least 4 hours. NOTE: If you have any dips leftover from Christmas, mix with sour cream or cream cheese and spread inside of cob before filling.

1 tbsp oil 1 large brown onion, cut into thin wedges 2 garlic cloves, crushed 114g can massaman curry paste 400ml can coconut cream 500g potatoes, peeled, cut into large pieces 3 cups chopped cooked turkey 1 cup peas 6 kaffir lime leaves steamed jasmine rice to serve Heat oil in a frying pan over medium heat. Add onion and cook for 4 minutes or until soft. Add garlic and cook for 1 minute. Stir curry paste into onion mixture and cook for 1 minute or until aromatic. Pour coconut cream and ½ cup water into pan. Add potatoes and bring to the boil. Reduce heat and simmer for 12-15 minutes or until potatoes are tender. Stir in turkey, peas and lime leaves. Cook for 2-3 minutes or until turkey is heated through. Spoon rice onto serving plates. Top with curry and serve.

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CHRISTMAS LOG Makes 1 loaf 200g dark chocolate 125g butter 1½ cups crumbled Christmas cake 150g glacé cherries ½ cup pistachio kernels, roughly chopped Grease and line a bar pan 25cm x 7.5cm x 4.5cm deep with baking paper. Put chocolate and butter into a heat-proof bowl over a saucepan of simmering water. Take care that the base of the bowl does not touch the water. Stir occasionally, until melted and smooth. Remove from heat and cool slightly. Add crumbled cake, cherries and pistachios. Stir until combined. Spoon into prepared pan and smooth top. Cover loosely with plastic wrap and refrigerate for 4 hours or until set. Remove from pan and cut into thin slices. Serve with coffee.

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Use a combination of glacé green and red cherries to give your log more colour. If you don’t like cherries, replace them with glacé pears, pineapple, apricots or even glacé ginger, or a combination of any of these.

organics | from the mindfood kitchen

Free-range Chicken Tagine with Red Quinoa This delicious, hearty dish packs in enough protein to energise the whole family. Serves 6 Ready in 80 minutes ingredients 2 tbsp Ceres Organics Olive Oil 2kg free-range chicken pieces 2 onions, peeled and thinly sliced 4 cloves garlic, peeled and minced 1 tbsp ground cumin 1 tbsp paprika 1 tsp Planet Organic Turmeric 1 tsp Planet Organic Ginger, powder ½ tsp Planet Organic Chilli, flakes ¼ tsp cardamom seeds, ground 1 tsp fresh ginger, peeled and grated 2½ cups Imagine Free Range Chicken Broth 1 can Ceres Organics Chopped Tomatoes 2 tbsp Zito Tomato Paste 1 cup Ceres Organics Dried Figs, cut in half 1 cup Ceres Organics Dried Apricots, cut in half Supernatural Foods Sea Salt white ground pepper 2 cups cooked Ceres Organics Inca Red Quinoa

Preparation In a heavy-based saucepan, heat olive oil and brown the chicken pieces. Remove and place in a crock pot or oven dish. Stir onions and garlic in the saucepan for 5 minutes until softened. Add all the spices and fresh ginger and stir for another minute. Add spice mixture to the chicken in the crock pot. Stir in chicken broth, chopped tomatoes (including juice), tomato paste, figs and apricots. Bring to the boil. Reduce the heat to a simmer, cover and cook for 1 hour. Season with salt and pepper to taste. Serve with quinoa (cooked according to packet instructions) on the side.

Ceres Organics products are certified organic by Bio-Gro.


reader recipes Thanks to all our readers who sent in their precious family Christmas recipes. We had such fun testing and tasting them all. These are our favourite four.

Glazed ham Serves 8-12 1 x 9kg leg of ham (uncooked or cured) Glaze 1½ cups brown sugar 3 cups pineapple juice 2 tbsp whole cloves 350g jar of blood orange or breakfast orange marmalade 1 cup brown sugar (extra) ¼ cup fresh orange juice Preheat oven to 160C. Put ham into large roasting pan and cook for 5 hours on the lowest shelf of oven. Allow to cool. Make a V-shaped cut around the shank of the ham, about 10cm from the end. Remove rind from ham by running your thumb around the edge under the skin at the widest end and gently pulling it back over shank. Discard skin. Wash

By Dolores Maguire Cheese balls Makes about 30 small balls

roasting pan and return ham to clean pan. Combine sugar and pineapple juice. Pour over ham into pan. Cook for 30-40 minutes, basting throughout cooking time. To glaze ham. Using a sharp knife, score diagonal lines at 3cm internals over ham (taking care not to cut too deeply) to create a diamond pattern. Put ham onto a large non-stick baking tray. Place a clove into the centre of each diamond on ham. Combine marmalade, sugar (extra) and orange juice in a bowl. Brush ham liberally with marmalade mixture. Bake for 40-50 minutes or until golden brown, basting throughout cooking with the glaze. Transfer to a platter or ham stand before serving. NOTE: If your ham has already been cooked or cured, go straight to glazing the ham, as described above.

SPY VALLEY SAUVIGNON BLANC 2009 This nicely balanced Marlborough sauvignon blanc has passionfruit and grapefruit aromas, and complex mineral and sweet-pea notes that add interest. It’s ripe and rich with sweet fruit flavours that dance over the tongue and end with a sustained, dry finish, $17.

1 cup salted mixed nuts 250g block cream cheese, at room temperature 350g tasty cheese, grated 1 small red onion, finely chopped 3 garlic cloves, crushed 2 tbsp lemon juice 1 tbsp caster sugar 1 tbsp mayonnaise 2-3 gherkins, finely chopped 1 tsp dry mustard Put nuts into a food processor and pulse until finely chopped. Transfer nuts to a large sheet of baking paper. Put cream cheese into a bowl and whisk or beat with an electric hand beater until light and creamy. Add tasty cheese, onion, garlic, lemon juice, sugar, mayonnaise, gherkins and mustard. Stir until  well combined. Roll mixture into small walnut-size balls. Roll in chopped nuts until well coated. Transfer to a serving platter, before covering and refrigerating until required. Serve cheese balls with crackers.

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Alternatively, roll mixture into one large or two medium-sized balls and serve with a cheese platter as part of your Christmas nibbles.  | 043


By Greg Mawson

Peach and pasta salad Serves 6

Full-of-fruit ‘boIled’ Christmas cake Makes 22cm round cake

250g uncooked spiral pasta 4 rashers of bacon, chopped 2 fresh peaches, peeled and sliced 6 spring onions, thinly sliced 1 cup thinly sliced celery (approx. 2 sticks) ⅓ cup Continental parsley leaves Dressing: ½ cup olive or vegetable oil ⅓ cup white wine vinegar 2 tbsp caster sugar ¼ cup basil leaves, finely chopped 1½ tsp thyme leaves, finely chopped 1 tsp curry powder 2 garlic cloves, crushed salt and pepper to taste Cook pasta in a large saucepan of salted boiling water until just tender, as per packet instructions. Drain and cool. Cook bacon in a non-stick frying pan over a medium heat until golden and crisp. Transfer to a plate covered with paper towel. Combine pasta, bacon, peaches, onion, celery and parsley leaves in a large bowl. Transfer to a serving platter or bowl. Add dressing just before serving. To make dressing, combine oil, vinegar, sugar, basil, thyme, curry powder, garlic and salt and pepper in a large jar or jug.

395g can sweetened condensed milk 160g butter 1½ cups (250g) raisins 1½ cups (250g) sultanas 1½ cups (250g) currants 1½ cups (250g) glacé cherries 2 eggs ¼ cup brandy or sherry 1½ cups plain flour 2 tsp mixed spice 1 tsp ground cinnamon ½ tsp bicarbonate of soda 1 cup of nuts of choice (we used pecans) 2 tbsp brandy or sherry (extra) Preheat oven to 150C. Grease and line a 22cm round cake tin, preferably spring form, with baking paper.

Pour condensed milk into a heavy based saucepan and add butter. Place over a low heat, stirring occasionally, until butter melts. Add raisins, sultanas, currants and cherries to saucepan and stir until well combined. Gently simmer for 5 minutes. Remove from heat and cool for 10 minutes. Make a well in the centre of cooled fruit mixture. Combine eggs and brandy in a jug. Add to fruit mixture and stir until combined. Sift flour, mixed spice, cinnamon and bicarbonate of soda over fruit mixture. Stir until well combined. Spoon into prepared tin and smooth top with the back of a wet spoon. Bake for 1½–2 hours or until cake is cooked in the centre when tested with a skewer. Pour brandy or sherry (extra) over hot cake. Serve wedges of cake with ice-cream and butterscotch sauce or custard.

This cake can be made well in advance or the night before Christmas if you run out of time. It will also keep well for many months in an airtight container – if it lasts that long!

If you don’t have fresh peaches, use a tin of canned peaches or mangoes, depending on what’s available. You can also make the dressing the night before and store in an air-tight jar in the fridge. 044  |  | 045

MiNDFOOD Xmas Cookbook  

Art Director - special issue flip cover Christmas cookbook on reverse of MiNDFOOD magazine on newsstands (Dec. 2009)

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