SHARE THE MAGIC OF CHRISTMAS
Christmas Hampers We believe there are things that should never be compromised – like quality and flavour. But that doesn’t mean you have to do all the hard work! The perfect gift for your colleagues and clients alike, we have handpicked a bounty of favourites for you...
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MAGIC
Good Tidings • Apple & Mint Jelly 260g • Quince Glaze 285g • Salted Brandy Caramel 250g This hamper is beautifully presented in a branded cardboard box.
$30
Deck the Halls • Dark Chocolate & Vino Cotto Caramel 250g • Quince Glaze 285g • Salted Brandy Caramel 250g This hamper is beautifully presented in a branded cardboard box.
$30
Steeped Traditions • Brandy Butter Sauce 250g • Christmas Pudding 230g
This hamper is beautifully presented in a black tote bag.
$35
METHOD
Baked Ham with Quince Glaze SERVES 20-25 INGREDIENTS 5kg traditionally smoked leg of ham ½ cup water 200g Maggie Beer Quince Glaze
1.
Remove ham from the fridge half an hour prior to preparation.
2. Preheat the oven to 250⁰C. 3. To remove the rind, make a cut 10cm from the hock, then using your fingers, gently pull the skin away from the ham. Remove the rind completely and discard. 4. Using a small sharp knife, score the fat in a crisscross pattern to form diamonds. Ensure to maintain an even depth all over and avoid cutting the flesh. Place onto an oiled wire rack that rests in a baking dish. 5.
Pour water into base of baking dish.
6. Using a basting brush, brush the fat of the ham with half of the Quince Glaze. Place uncovered ham into the oven to bake until it begins to caramelise, this should take approximately 15 minutes. 7.
Remove from the oven quickly and brush over the remaining amount of the Quince Glaze. Return ham to the oven, ensuring to place the tray back in the opposite way around, and bake until the ham is beautifully caramelised all over, this should take approximately 10-15 minutes. Ensure to keep a close eye on the ham so you don’t take it too far.
8. Remove ham from the oven, carve and serve.
Proof & Pudding • Brandy Butter Sauce 250g • Christmas Pudding 230g • Dark Chocolate & Vino Cotto Caramel 250g • Raspberry & Pomegranate Jam 285g This hamper is beautifully presented in a branded cardboard box, with a Christmas themed wrap.
$65
Yuletide Cheer • Apple & Mint Jelly 260g • Dark Chocolate & Vino Cotto Caramel 250g • Quince Glaze 285g • Quince Paste 100g • Salted Brandy Caramel 250g • Spiced Pear Paste 100g This hamper is beautifully presented in a branded cardboard box, with a Christmas themed wrap.
$65
METHOD
Salted Brandy Caramel with Lady Finger Bananas SERVES 8-10 INGREDIENTS
1.
Preheat oven to 160°C.
2. Place the egg whites in the bowl of an electric mixer with a pinch of salt and whisk until peaks form. Gradually add the caster sugar, a third at a time, whisking well until the mixture is stiff and glossy. Check the sugar is dissolved by rubbing the mixture between your fingers. 3. Add the cornflour and Verjuice and do a final whisk to combine. You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.
220g caster sugar
4. Divide the mixture into two and shape into two rectangles (approximately 22cm x 8cm) on a baking tray lined with non-stick baking paper. Place the meringue slabs into the oven and immediately reduce the temperature to 140°C. Bake for 40-45 minutes. Turn the oven off and allow the meringue to cool completely in the oven with the door ajar.
1 Tbspn cornflour
5.
4 free range egg whites Pinch of salt
1 Tbspn Verjuice 375mL thickened cream 375mL crème fraiche 1 jar Salted Brandy Caramel 250g 4 lady finger bananas, peeled & sliced (must be marked with black to show they are ripe) ¼ cup brown sugar
To prepare the cream filling, place the cream into the bowl of an electric mixer and whip to soft peaks. Add the crème fraiche and whip for another 30 seconds. Gently fold through the Salted Brandy Caramel.
6. Coat each side of the banana slices lightly with brown sugar, place a large non-stick frypan over a medium heat, add the banana and fry on each side for 3-4 minutes or until caramelised. Remove and set aside. 7.
Place one of the meringue slabs onto a serving platter. Spoon half of the cream mixture onto the meringue and spread out evenly, then place the other meringue slab on top and spoon over the remaining amount of cream. Spread cream evenly, then top with sliced caramelised bananas.
Maggie’s Food Club Maggie’s Food Club is the best way to keep up with all the things Maggie gets up to in her busy life. Whether she’s checking fruit in the orchard, cooking up Sunday lunch with friends or writing her next book, you’ll be the first to know.
Exclusive recipes, special offers & free postage on all orders over $80 To join the club, visit: www.maggiebeer.com.au/food-club
Being in the loop never tasted so good!
Sparkling Celebrations • Apple & Mint Jelly 260g • Moroccan Spice, Honey & Dijon Vinaigrette 250mL • Raspberry & Pomegranate Jam 285g • Salted Brandy Caramel 250g • Sparkling Chardonnay 750mL • Tomato & Sultana Chutney 270g This hamper is beautifully presented in a branded cardboard box, with a Christmas themed wrap.
$85
Stocking Favourites • Maggie’s Recipe for Life Cookbook • ‘Scents of the Season’ Candle 3 Pack • Sparkling Ruby Cabernet 750mL This hamper is beautifully presented in a black tote bag.
$120
METHOD 1.
Summer Berry & Ruby Cabernet Punch SERVES 8-10 INGREDIENTS 2 bottles Sparkling Ruby Cabernet 750mL, super chilled 2 punnets strawberries, cut into quarters 2 punnets raspberries 2 punnets blueberries ½ bunch fresh mint Crushed ice, to serve
Place the Sparkling Ruby Cabernet into the freezer 20 minutes before serving.
2. Pour the Sparkling Ruby Cabernet into a punch jug and add strawberries, raspberries, blueberries and mint. 3. To serve, pour into glasses filled with crushed ice.
Maggie’s Library When we ask Maggie what her favourite gift is at Christmas time, we get the same answer year after year – books, books and more books! A favourite for so many reasons, books take you well beyond the festivities of Christmas Day to become a treasured reference time and time again.
Sweetness of the Season • Brandy Butter Sauce 250g • Burnt Fig Jam 285g • Christmas Pudding 230g • Dark Chocolate & Vino Cotto Caramel 250g • Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette 250mL • Salted Brandy Caramel 250g • Seville Vino Cotto 250mL • Spiced Pear Paste 100g • Tea Towel This hamper is beautifully presented in a branded cardboard box, with a Christmas themed wrap.
$125
Merry Making • Apple & Mint Jelly 260g • Burnt Fig Jam 285g • Dark Chocolate & Vino Cotto Caramel 250g • Extra Virgin Olive Oil 375mL • Fig & Fennel Paste 100g • Pear, Miso & Ginger Vinaigrette 250mL • Quince Glaze 285g • Quince Paste 100g • Quince Vino Cotto 250mL • Salted Brandy Caramel 250g • Spiced Pear Paste 100g • Tea Towel • Tomato & Sultana Chutney 270g • Traditional Tomato Sauce 250mL • Wooden Spoon This hamper is beautifully presented in a branded cardboard box, with a Christmas themed wrap.
$175
Grilled Cauliflower with Almonds, Kale & Currants SERVES 6-8 INGREDIENTS 1 cauliflower Âź cup Verjuice 60g currants 1 cup kale leaves Extra Virgin Olive Oil, for grilling 50g almond flakes, roasted 3 Tbspns caperberries, cut in half Zest of 1 lemon 1/3 cup flat leaf parsley Âź cup Moroccan Spice, Honey & Dijon Vinaigrette 250mL Sea salt & freshly cracked black pepper, to season
METHOD 1.
Cut the cauliflower into 2cm thick slices and set aside. Place a large pot of salted water over a high heat and bring to the boil. Place the cauliflower into the boiling water and cook for 3-4 minutes or until the core is tender, remove and place on a rack to drain.
2. Place the Verjuice into a small pot over a medium-high heat. Once hot, add the currants and remove from the heat. Set aside and allow the currants to plump up for 10 minutes, then strain off any excess Verjuice and reserve. 3. Place another pot of salted water over a high heat and bring to the boil, place the kale into the pot and cook for 2-3 minutes, remove and spread out on a tray to cool, then roughly chop. 4. Drizzle the cauliflower with a good amount of Extra Virgin Olive Oil, then heat up a grill plate. Once hot, place the cauliflower slices on top and grill for 3-4 minutes on both sides, remove and place onto a serving plate or platter and season with sea salt and cracked black pepper. 5.
Place the almonds, currants, caperberries, kale, lemon zest and parsley into a mixing bowl. Dress with half of the vinaigrette, then place the grilled cauliflower on top and drizzle over the remaining amount. Serve.
Celebration Table • Apron • Brandy Butter Sauce 250g • Christmas Pudding 230g • Coffee Vino Cotto 250mL • Extra Virgin Olive Oil 375mL • Fig & Fennel Paste 100g • Ginger Chilli Sauce 250mL • Maggie’s Christmas Cookbook • Plum Paste 100g • Quince Paste 100g • Sparkling Ruby Cabernet 750mL • Verjuice 375mL • Wooden Spoon This hamper is beautifully presented in a branded cardboard box, with a Christmas themed wrap.
$225
If you would like further information for corporate or custom offers email corporate@maggiebeer.com.au or call 03 9572 4267.
www.maggiebeer.com.au