The Family Foodie - 'Merry and Bright' Christmas Food Guide

Merry & Bright THE STRESS-FREE FESTIVE FOOD GUIDE FROM THE FAMILY FOODIE

QUICK, SIMPLE & DELICIOUS | OVER 20 RECIPES TO MIX & MATCH | TIPS & TRICKS

DECEMBER

2020

|Â ISSUE

NO.

1

Welcome Thank

you

so

much

for

purchasing

Merry & Bright my

first

The

e-magazine

following

pages

style are

recipe

filled

collection.

with

my

style

of

recipes.

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Delicious.

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Contents NIBBLES

SALADS

SIDES

03

09

14

Oysters 3 ways (GF/DFO/P)

Jewelled Cous Cous Salad

04

Smoked Salmon Bites (GF/P)

05

(GFO)

Lobster with Lemon & Herb Butter

Waldorf Salad

(GF/DF/V)

(GF/P)

11

Salad

12

Avocado & Pistachio Dip Platter

08

15

(GF/DF)

Cranberry, Pancetta &

(GF/V)

(GF/DFO/V)

Baked Zucchini with Pangrattato

(GFO/DFO/V)

17

Potato, Pancetta & Parmesan Bake

(GF)

Watermelon & Feta Salad

Ceviche Kingfish

16

Nectarine, Prosciutto &

(GF/DFO)

13

(GFO)

Snow Pea, Mint & feta

Bocconcini Salad

07

Potatoes

(DF/VEGAN/MF)

Pistachio Stuffing Cups Prosciutto & Burrata Grazing Platter

06

10

Roasted Duck Fat

(GF/V/DFO)

(GFO/DF/P)

MAINS

SWEETS

BONUSES

20

26

21

Roast Turkey or Chicken with Lemon & Thyme (GF)

22

Cheats Pavolva Nests

Roast Turkey or Chicken

(GF/DFO)

27

Choc Dipped Florentines

Baked Salmon with

(GF)

Fennel & Asparagus (GF/P)

23

Glazed Ham

25

Slow Cooker Lamb

(GF/DF)

28

Christmas Rocky Road (GF)

Shoulder

(GF/DF)

How to prepare your

23

How to Glaze a Ham

02

Planning Guide

29

The 2 Hour 4 hour Food Safety Rule

GF (Gluten Free) GFO (Gluten Free Option) DF (Dairy Free) DFO (Dairy Free Option) V (Vegetarian) P (Pescatarian)

Planning Guide 1. DECIDE YOUR MENU

5. PLAN THE COOKING TIMES

Make a list of your favourite recipes, taking

Make a list of how long things are

into account any dietary needs.

going to take to cook and if they need to be cooked in the oven, slow cooker,

2. MAKE 2 SHOPPING LISTS

bbq etc. Have a look at how many dishes you can actually fit In your oven

I like to create 2 shopping lists, one for dry

at once and plan accordingly. I often

goods which you can purchase the week

do a little timetable/running guide!

before the event and one for fresh ingredients to buy a day or two before

6. USING THE BBQ Using the BBQ is a great way to gain

3. JOBS YOU CAN DO IN ADVANCE

more oven space but you do need to be careful. Unlike an oven the heat

Make a list of the jobs you can do in

from the BBQ comes from the bottom

advance. Things like toasting and chopping

so anything you place on the grill or

nuts, baking sweets, making dressings and

plate will burn on the bottom. You must

sauces. Plan a day to get these done.

elevate anything you are cooking on a rack or something and make sure you

4. PLAN THE LAST MINUTE JOBS

keep an eye on it.

There are always some jobs that need to be done the morning of, make a list of these and the time each one will likely take and delegate any tasks you can.

6. DELEGATE Have a look at your recipes and see if you can delegate any dishes. Most people offer because they actually want to help so don’t be afraid to ask.

3

|

THE

FAMILY

FOODIE

•

DECEMBER

2020

Oysters Three Ways GLUTEN

FREE

|

PREP

TIME:

10

MINS

|

COOK

TIME:

NIL

Oysters are a lovely thing to serve at Christmas time as they are always a special treat and a little fancy. Here are a few very easy ways to serve them which can be prepared days in advance.

Oysters 3 Ways Natural (Most peoples favourite) Horseradish Creme Fraiche Japanese

INGREDIENTS Natural, freshly shucked Oysters (see notes for quantities) 100gm Creme Fraiche 2 tsps horseradish cream Juice and zest of 1/2 a lemon Salt and pepper to taste Handful of chives, finely chopped 2 tbsp rice vinegar 2 tbsp soy sauce 1 long red chilli, finely sliced 1 cm knob of ginger, finely grated 1 kg course Himalayan Pink Salt Extra lemons or limes

METHOD Scatter the pink salt on a large platter.

In a small bowl mix the creme fraiche, horseradish, zest & juice of 1/2 a lemon and some salt and pepper. Taste and

Notes

adjust as required.

People either love or hate Oysters and one thing I have learnt from my catering days is that a little goes a long way.

In another small bowl make the Japanese dressing by

Put some thought into how many of your guests actually like adding the rice vinegar, soy sauce, chilli and ginger and

oysters (it may be 50% or less) and allow 2-3 oysters per person stir to combine.

especially if you have other seafood dishes on offer because there is nothing worse than throwing out expensive oysters that

Place the oysters on top of the salt, leave a third natural, on another third add a spoonful of the horseradish creme fraiche and garnish with some chopped chives. On the final third add a spoonful of the Japanese dressing.

have been sitting around for hours.

Himalayan Pink Salt can be found in most supermarkets these days and looks so pretty as a bed for your oysters.

You can prepare the horseradish creme and the Japanese dressing up to 3 days in advance but make sure you get your

Garnish with wedges of lemons or limes.

4

|

THE

FAMILY

FOODIE

•

DECEMBER

2020

oysters fresh, ideally on Christmas Eve.

Hot Smoked Salmon Bites GLUTEN PREP

These have

FREE

little with

Seeded

|

MEAT

TIME:20

Bites your

are

first

crackers

cream

FREE

MINS

|

|

MAKES

COOK

the

perfect

glass

of

topped

cheese,

30

flaky

BITES

TIME:NIL

nibble

to

Champagne!

with

a

salmon

herbed and

caperberries.

INGREDIENTS 100gm cream cheese, softened 1/4 bunch dill, finely chopped 2 tsp baby capers, drained and finely chopped 2 tsp horseradish cream Salt and pepper to taste Juice and zest of 1 lemon 150gm packet of hot smoked salmon 3 baby cucumbers, thinly sliced 10 x Caperberries, sliced 1 packet gluten free seeded crackers or crackers of your choice

METHOD In a small bowl place the cream cheese, dill, baby capers, horseradish cream, juice and zest of a lemon and some salt and pepper to taste. Mix till smooth and well combined. You can also just place all ingredients in a small blender and blitz.

Spread a little of the herbed cream cheese onto each cracker, top with a slice of cucumber, some flaked salmon, a slice of caperberry and a garnish of dill.

Notes

You can make the herbed cream cheese up to 3 days in advance, just make sure you bring it out of the fridge to soften prior to arranging otherwise zap in the microwave for 10 seconds to soften. Do not melt it!!

Hot smoked salmon is found in the section where you get sliced smoked salmon, it come as a chunk of fillet and flakes away. It is called hot smoked because it is smoked using heat.

The assembly of these little crackers can almost be done by one of the kids just give them the picture as a guide.

I use Mary’s Gone crackers gluten free cracker, but any cracker of your choice will do. Don’t assemble these too far in advance as they can go soggy.

Prosciutto & Burrata Grazing Platter GLUTEN

FREE

PREP

OPTION

TIME:

5

|

MINS

SERVES

8

|

TIME:

COOK

AS

A

NIBBLE

INGREDIENTS

NIL

150gms very thinly sliced prosciutto 1 ball fresh burrata 1 punnet heirloom cherry tomatoes, halved

What

is

not

to

like

creamy

This

dish

looks

takes

very

about

burrata

minutes

festive

and

salty

and

to

is

prosciutto,

basil.

throw

mouth

together,

wateringly

1/2 bunch of basil, torn Good quality olive oil Salt and pepper Crackers/crusty bread or toasted sourdough to serve

delicious.

METHOD On a large platter, place the ball of fresh burrata in the middle. Tear the prosciutto into smaller pieces and place around the burrata.

Scatter the halved cherry tomatoes and torn basil leaves on top of the prosciutto.

Drizzle with a good quality olive oil, some salt and pepper and serve with crackers or sliced crusty baguette.

Notes

6

|

THE

FAMILY

FOODIE

•

DECEMBER

2020

Rock Lobster with

Lemon & Herb Butter GLUTEN PREP

TIME:

FREE

25

|

MINS

PESCATARIAN

|

|

5

COOK

TIME:

MINS

There is nothing more impressive than serving these tender rock lobsters lightly grilled with a delicious herb butter.

This year lobsters are more affordable than ever so why not treat yourself and your family if you can.

INGREDIENTS 1 cooked rock lobster 150gms good quality salted butter 1 tsp Dijon mustard A handful of basil leaves, finely chopped A handful of dill, finely chopped A handful of parsley leaves, finely chopped 6 chives, finely chopped Zest and juice of 1 lemon 1/4 tsp smoked paprika Salt and pepper

METHOD To make the herbed butter combine the butter, mustard, herbs, zest, juice, paprika, salt and pepper

Notes

in a small bowl and mix well to combine.

Prepare the lobster by cutting in half and cleaning.

(See Notes) Place the lobster halves on a tray lined with baking paper and spread on a generous amount

You can purchase cooked lobster from any good seafood store. If you are lucky enough to live in South Australia, Foodland and Drakes are selling cooked Southern Rock Lobsters from Ferguson Seafood which is what this one was

of the herbed butter.

and it was absolutely amazing.

Place lobsters under the grill and grill for 4 mins or

In order to prepare the lobster, use a sharp knife and cut down the back of the lobster, clean out the stomach and

until the butter has melted.

gritty bits plus the intestinal vein. It may sound tricky but it is actually very easy however I would suggest watching a Serve immediately with any extra butter to dip the

quick YouTube video to be sure. lobster in.

7

|

THE

FAMILY

FOODIE

•

DECEMBER

2020

Avocado & Pistachio Dip GLUTEN

This dip

light,

fresh

platter

arrive

or

is

when

FREE

and

|

SERVES

healthy

perfect

to

you

asked

it

are is

12

A

NIBBLE

avocado

have

super

AS

ready

to

&

pistachio

when

bring

a

guests

plate.

Plus

pretty!

.

INGREDIENTS 2 large avocados 250gm cream cheese zest and juice of 2 limes small handful of chives 1/2 bunch coriander (Stems and leaves) 1/2 clove garlic or 1/2 tsp garlic oil 1 long red chilli 75gm pistachios Veggies and crackers to serve (I like to use baby cucumbers, carrots, Snow peas and capsicum)

METHOD Place the avocados, cream cheese, zest and juice, chives, coriander, garlic or garlic oil and chilli in a powerful blender or food processor and blitz till smooth.

Add the 3/4 of the pistachios and pulse till nuts are crushed but still a little chunky.

Spoon the dip into a shallow bowl or plate and smooth out with the back of a spoon. Drizzle with some olive oil, top with some crushed pistachios and a few extra coriander leaves.

Serve on a platter with raw veggies and crackers of your choice.

Notes You can make the dip up to 3 days in advance, store in the fridge and allow to soften before serving.

To stop the dip from browning I place the dip in a Tupperware style container and place a film of gladwrap directly on top of (touching) the dip before putting the lid on so no air comes In contact with the dip.

The dip is gluten free so serve with gluten free crackers if you have gluten free guests.

Kingfish Ceviche DAIRY

FREE

PREP

|

PESCATARIAN

TIME:

10

MINS

|

|

SERVES

COOKING

8

AS

TIME:

8

A

NIBBLE

METHOD

MINS

In a small bowl, combine the shallots, avocado,

This

delightfully

ceviche easy

as

juicing

dish

requires

chopping a

lime.

bread

is

a

light,

up

The

a

fresh

no

cooking

few

tender

match

and

healthy so

is

ingredients fish

made

in

and

as and

coriander and lime juice. allow to sit and marinate for a little while to give the shallots time to pickle and soften. (Up to an hr)

crusty

heaven

Heat and oven to 150 degrees and place sliced bread on a tray and bake for 8 mins or until bread is

INGREDIENTS

lightly toasted.

100 gm sushimi grade Kingfish, very thinly sliced 1/2 a shallot, thinly sliced

On a platter lay the slices of kingfish down one end

1 avocado, finely diced

and pile the toasts on the other end.

Small handful coriander leaves, roughly chopped Juice of 1 lime

Just prior to serving scatter the avocado mix on top

1/2 pomegranate, seeded

of the fish and garnish with some pomegranate

Day old French stick, thinly sliced

seeds.

Notes The lime juice from the avocado salsa is what cooks the fish in this dish. You want to add this just prior to serving as the fish can easily over cook or get a little tough. Don’t allow it to sit for more than an hour. It will still be fine to eat, just not as nice as if eaten within the first 30 mins.

Some guests may be a little hesitant about eating raw fish however this is no different to eating an oyster or smoked salmon, as mentioned above the fish is cooked in the acid from the lime juice.

Sushimi grade Kingfish can be purchased from any good local fish shop or if you are lucky enough to live in SA, most Foodlands stock a great South Australian brand called Mori Seafood which you can find in the freezer section

9

|

THE

FAMILY

FOODIE

•

DECEMBER

2020

Jewelled Cous Cous Salad DAIRY

FREE

With

|

pops

Christmas day

SUITABLE

of

red

Salad.

before

ingredients

FOR

as so

and

You

well all

throw

VEGANS

you it

green

can as

|

8

this

a

cook

prep need

all

SERVES

the

some to

do

is

AS

A

SIDE

perfect

cous

cous

the

of

the

other

on

the

day

is

together.

INGREDIENTS 1 cup of pearl cous cous 50gm butter A dash of garlic oil 3 cups of water 1 vegetable stock cube 2 cups roughly chopped herbs (I used parsley, dill, coriander & mint) 1/2 cup pistachios, roughly chopped 1 cup dried cranberries Seeds of a pomegranate 4 tbsp olive oil 2 tbsp red wine vinegar salt and pepper to taste

METHOD Place the butter and oil in a pan and melt the

butter, add the

cous cous and coat well in oil and butter, cook for a minute or 2. Add

water and stock cube and simmer for 15 - 20 minutes

till water

has been absorbed and cous cous is fully cooked.

Drain and rinse cous cous with warm running water till water runs clear. This will prevent the cous cous from being sticky and gluggy. Allow to cool.

In a large bowl combine cous cous and all other ingredients, toss well to combine.

Notes

You can cook the cous cous the day before just make sure to fully rinse it so it does not get stIcky If the cous cous does get sticky, once you add the oil and vinegar it should seperate nicely.

If the salad seems too dry and a little more oil and vinegar.

Any soft herbs work well for this salad, if you have guests that don’t like coriander, feel free to leave it out.

You can actually make this salad hours in advance because the cranberries will soak up the dressing and soften them beautifully and the other flavours will develop.

Waldorf Salad GLUTEN

FREE

PREP

|

DAIRY

TIME:

15

FREE

MINS

|

|

SERVES

COOK

10

TIME:

5

AS

A

SIDE

MINS

This is a classic, super simple and delicious salad that takes next to no time to make and pairs beautifully with the glazed ham, roasted turkey or chicken.

Plus I think it looks as pretty as a picture.

INGREDIENTS 200gm bag mixed lettuce leaves 2 green apples, thinly sliced 3 sticks of celery, thinly sliced 60gm walnuts, toasted 2 large handfuls seedless red grapes, halved 3 tbsp whole egg mayonnaise Juice of I lime 1 tsp dijon mustard

METHOD To make the dressing simply mix mayonnaise, juice and mustard in a small bowl and season with salt and pepper.

Notes

Place walnuts on a tray and toast in a pre heated oven at 150 degrees for approx 4 minutes. Remove from oven allow to cool and roughly chop.

As always the quality of your ingredients is key here, I always use S&W whole egg mayonnaise as it is creamy with

Place all salad ingredients except walnuts in a bowl, add the dressing and toss to combine.

just the right amount of tang and is not sweet like many other brands.

While it is best to slice the apple, celery and grapes on the

Arrange the salad on a platter and scatter over the

day you can slice them perhaps the night before just make sure to give them a good squeeze of lemon juice to stop

walnuts.

the apple from going brown and store packed rather tightly in a plastic airtight container so very little air can get to them.

Dress the salad just prior to serving otherwise it can go soggy easily.

11

|

THE

FAMILY

FOODIE

•

DECEMBER

2020

Pea Mint & Feta Salad GLUTEN

A

FREE

|

PREP

TIME:

delicious

prepared the

the

DAIRY

and

day

slow

FREEE

20

MINS

OPTION

|

|

TIME:

simple

before

cooked

COOK

side

and

lamb

SERVES

dish

works

and

4

8

AS

A

SIDE

MINS

that

can

be

beautifully

glazed

with

ham

INGREDIENTS 250gm snow peas, trimmed 250 gm sugar snap peas 1 cup frozen peas 1 cup lightly packed mint leaves, torn 1 long red chilli, finely chopped (optional) 2 tbsp olive oil 1 tbsp red wine vinegar 1 tsp

Dijon mustard

100gm marinated feta

METHOD Place the trimmed snow peas and sugar snap peas in a saucepan of boiling water and blanch for 2 minutes, add the peas and cook all the veggies for a further 1 minute.

Drain immediately, rinse under cold water and place in a large bowl with iced water to stop the cooking process.

To make the dressing combine the chilli, olive oil, vinegar and mustard in a small Jar and shake to combine.

Arrange the snow peas, sugar snap peas, peas and mint on a platter, crumble over the feta and drizzle on the dressing just prior to serving.

Notes You can make the dressing up to 3 days in advance, just don’t store it in the fridge as the olive oil will solidify.

Store it in a cool dry spot and give it a good shake before using.

You can blanch the snow peas, sugar snap peas and peas the day before. Once They have fully cooled down in the iced water you can drain them and transfer them to either a zip lock bag or plastic container and store them in the fridge till you are ready to assemble the salad.

Nectarine, Prosciutto & Bocconcini Salad GLUTEN

FREE

|

DAIRY

PREP

This pretty, well the

FREE

TIME:

10

salad

is

so

simple

so

together.

best

OPTION

MINS

|

summer

The

quality

|

SERVES

COOK

on

and trick

TIME:

a

the

AS

plate!

It

flavours

again

ingredients

10

is

you

A

SIDE

NIL

in can

is

so

work

getting find.

INGREDIENTS 100gms rocket leaves, torn 1/2 bunch basil, torn 5 x yellow nectarines, thinly sliced 100gms thinly sliced prosciutto, torn 1 punnet heirloom cherry tomatoes, halved 1 tsp caster sugar 10 balls of bocconcini, torn 3 tbsp olive oil 2 tbsp balsamic vinegar 1 tsp Dijon mustard Salt and pepper to taste

METHOD Cut the cherry tomatoes in half or quarters if large and place in a bowl and sprinkle with some salt and the caster sugar. Allow to sit while you prepare the other ingredients.

On a platter scatter the rocket and basil leaves, nectarine slices, cherry tomatoes, prosciutto and bocconcini.

In a small jar combine the olive oil, balsamic vinegar,

Notes

mustard and some salt and pepper and shake well to combine.

As mentioned the key to this salad is sourcing the best quality ingredients, make sure you get your prosciutto freshly sliced at a deli if possible and get it sliced as thinly as possible.

Again I always use La Casa Del Formaggio bocconcini which you can find in coles, Woolworths and Independent grocers Australia wide.

This dish is obviously very similar to the prosciutto & burrata grazing platter so I probably wouldn’t serve both but the addition of the nectarines add sweetness and freshness that is beautiful with rich meats etc.

Again you can reserve some of the salad without bocconcini in a small bowl if you have

13

|

THE

FAMILY

FOODIE

•

DECEMBER

2020

so

Watermelon, Feta & Pistachio Salad GLUTEN

FREE

|

DAIRY

PREP

I

have

TIME:

always

watermelon

and

worth

trying

as

This

salad

is

very

well

with

FREEE 20

been feta

the

|

a

|

COOK

bit

on

slow looks

a

TIME:

8

AS

hot

so

of

well

summers

lamb

A

SIDE

NIL

however

work

cooked

SERVES

sceptical

salads,

flavours

perfect the

OPTION

MINS

it

the is

well

together. day

shoulder

pairs and

it

gorgeous

INGREDIENTS 1/4 watermelon, chopped 3 baby cucumbers, roughly diced 1/4 bunch mint, finely chopped 60gms pistachios, roughly chopped 3 tbsp olive oil 2 tbsp red wine vinegar 100gm marinated feta Salt and pepper

METHOD To make the dressing, place olive oil, vinegar and some salt and pepper in a small jar and shake well to combine.

Place the watermelon, cucumber and mint in a shallow bowl or platter. Crumble over the feta, scatter over the pistachios and drizzle over the dressing.

As easy as that!

Notes You can make the dressing up to 3 days in advance, just don’t store it in the fridge as the olive oil will solidify.

Store it in a cool dry spot and give it a good shake before using.

You can cut the watermelon and cucumber up the night before, just store them separately in airtight containers.

You dont want to chop the mint too early as it will turn black.

You can omit the feta, or reserve a small portion without feta if you are catering for Diary free or vegan guest.

Roasted Duck Fat Potatoes GLUTEN PREP

TIME:

FREE 15

|

MINS

SERVES |

8

COOK

AS

A

TIME:

SIDE 1.25

METHOD

HRS

Pre-heat the oven to 200 degrees fan forced There duck

is fat

super

nothing

better

potatoes.

crunchy

preparing advance

they

the

than

Packed are

less

with

can

work

be on

roasted

flavour

incredibly

potatoes

meaning

crispy,

easy done

the

and and in

Heat a large saucepan of water on high heat and add potatoes. Allow the potatoes to boil away for 10 mins.

day.

Drain the potatoes and return to the empty

INGREDIENTS 1kg baby chat potatoes, peeled and cut in half 200gms duck fat Salt

saucepan with a generous helping of salt.

Place the pan back on a very low heat and allow any excess moisture to evaporate. This may take about 3 mins.

A handful of rosemary leaves, roughly chopped

Remove the pan from the heat and place a lid on the pan. Give the pan a few good shakes so that the potatoes are roughed up just a little. This helps with the crispiness.

Place the duck fat in the bottom of a baking tray and place the tray in the oven for 6 minutes so that the duck fat melts and gets nice and hot.

Remove the tray from the oven and carefully add the potatoes. Cook the potatoes for approximatedly 1 hr turning every 20 minutes or so until the potatoes are nice and crispy.

Add extra salt and chopped rosemary before serving.

Notes You can pre boil the potatoes the day before if you like, store them in the fridge then all you need to do is toss into the duck fat and pop in the oven.

You can pop the potatoes under the grill for the final 10-15 minutes

for extra crispness just make

sure you do not burn them!

You can find duck fat in most supermarkets, normally somewhere in the meat section in a little red and white tub.

15

|

THE

FAMILY

FOODIE

•

DECEMBER

2020

Cranberry, Pistachio & Pancetta Stuffing Cups GLUTEN PREP

I

think

these

Turkey you

that keep day

or

can

FREE

TIME:

20

stuffing

Chicken upset

may

not

everyone

before

and a

MINS

|

cups

with

your like

OPTION

|

MAKES

COOK

are

CUPS 4

pork

free

all

need

you to

these to

warm

if

so

is

be

stuff

a

pancetta

and

this

can

do

you

and

guests

products

Plus

MINS

genius,

breadcrumbs

gluten

happy.

minute

12

TIME:

those

way

you

made

the

microwave

for

through.

INGREDIENTS 16 sliced of round mild pancetta, thinly sliced 4 cups fresh breadcrumbs 70gms pistachios, roughly chopped 1 cup dried cranberries 4 sage leaves, finely chopped 6 sprigs of thyme, leaves removed 6 sprigs lemon thyme, leaves removed 2 eggs 125 gm unsalted butter, butter 2 tsp garlic infused olive oil Salt and Pepper

METHOD Preheat oven to 180 degrees.

Using a 12 x 1/2 cup muffin tray, spray with a little non stick oil spray and line each hole with the pancetta.

In a bowl place the breadcrumbs, pistachios, cranberries, herbs, butter, eggs, garlic oil and salt and pepper. Mix till well combined. Spoon the stuffing mixture into the pancetta lined muffin cups and bake for 15 - 20 mins till browned.

Notes As mentioned you can make these stuffing cups up to

3

days in advance and simply zap in the microwave when you are ready to eat. Simply allow to cool once cooked and store in an airtight container in the fridge.

You can make these gluten free if you use gluten free breadcrumbs.

These pair beautifully with the turkey or glazed ham.

Baked Zucchini with Pangrattato MEAT

FREE

|

GLUTEN

PREP

This a

is

a

nice

TIME:

FREE

10

delicious veggie

zucchini’s

OPTION

MINS

to

SERVES

10

TIME:

MINS

very the

lovely

pangrattato

|

COOK

and

dish

are

|

adds

15

quick table.

and

sweet

great

AS

A

way The

SIDE

to

add

baked

and

the

texture.

INGREDIENTS 4 medium zucchini, cut into batons 2 tbsp olive oil 1/4 cup breadcrumbs 1/4 cup finely grated Parmesan cheese A handful of parsley, finely chopped Salt and Pepper to taste

METHOD Pre heat oven to 200 degrees

Cut the zucchini’s into batons approximately 10cm long. Place in a baking dish add olive oil, salt and pepper and toss to combine.

To make the pangrattato combine the breadcrumbs, Parmesan and parsley in a bowl and mix to combine.

Arrange the zucchini in rows in the dish, sprinkle the pangrattato down the middle of the tray and pop in the oven for 15 mins till pangrattato is browned and zucchini is soft.

Notes You can make the pangrattato up to 2 days in advance and store in an airtight container in the fridge.

You can also cut the zucchini into batons the day prior as well and store in the fridge.

The great thing about this dish is that it only takes 15 minutes to cook so you can pop it in the oven while your meats are resting and while you are carving everything up.

If you would like to make this gluten free use gluten free breadcrumbs If you are catering for a vegan you could omit the Parmesan. Or do a smaller tray without Parmesan.

17

|

THE

FAMILY

FOODIE

•

DECEMBER

2020

Potato, Pancetta & Parmesan Bake GLUTEN

FREE

|

SERVES

8

COOK

AS

A

TIME:

SIDE 1.5

|

PREP

TIME:

20

MINS

METHOD

HRS

Heat oven to 180 degrees. Fan forced

A

classic and

family

rich

festive

favourite.

version table

worthy

and

is

adults

This of

a

adored

is

a

spot by

decadent on

any

kids

and

In a medium sized baking dish place a thin layer of potatoes, a scattering of the chopped pancetta, a sprinkle of Parmesan cheese and a few grinds of

alike.

salt and pepper.

INGREDIENTS 10 medium washed white potatoes, finely sliced 200gm thinly sliced mild pancetta, chopped 150gm grated Parmesan cheese Salt and pepper 300ml pouring cream 150ml phillidelphia cream for cooking

Repeat layering in this order till all the potato has been used up. Tip the pouring cream all over the dish and dollop on the phillidelphia cooking cream.

Cover with foil and bake for 1 hr and 15 mins.

Remove foil and continue to cook for another 20 mins to allow the top to brown.

Notes Using a mandolin to finely slice the potatoes works really well as you can get consistent thickness and it cuts the prep time in half! Asian grocery stores often sell small well priced versions that are perfect for this job. If you do not have one just slice as thickly as you can.

As oven space and time is often at a premium you can cook the potato bake for 1hr and 15 minutes earlier in the day, remove from the oven and cover with foil and a tea towel and it will stay warm quite a while. Then you can pop it back in the oven for a further 30 minutes or so to warm back up and to brown the top.

Phillidelphia cream for cooking is a great addition to this dish as it is richer, creamier and will not split while cooking. You can normally find it in the cream cheese section or the cream section of most supermarkets.

18

|

THE

FAMILY

FOODIE

•

DECEMBER

2020

Roasted Turkey or Chicken with Lemon & Thyme GLUTEN PREP

TIME:

This

is

such

roast

a

Turkey

a

20

MINS

delicious or

juicy

|

and

Chicken and

FREE

COOK

TIME:

1

HR

relatively

and

gives

flavourful

PLUS

easy

you

way

to

beautifully

meat.

INGREDIENTS 1 whole chicken or turkey (see notes for sizing) 1 brown onion, peeled and cut in half Zest and juice of 1 lemon 150gm good quality salted butter 1/2 bunch thyme, leaves picked 1/2 bunch lemon thyme, leaves picked 1/4 bunch parsley, finely chopped 1 tsp garlic infused olive oil A few springs of rosemary

METHOD Pre heat oven to 180 degrees fan forced.

To make the lemon and thyme butter mix butter, thyme, lemon thyme, parsley, garlic infused olive oil, zest and juice of 1 lemon plus salt and pepper to taste and mix to a smooth paste.

Dry out the cavity of the bird with some paper towel and stuff the cavity with the juiced lemon halves, onion and a few sprigs of thyme and lemon thyme, the rosemary and a few sprigs of parsley.

Close the cavity as best you can by weaving a toothpick or skewer through the excess skin and then using cooking twine tie the legs together.

Using the images on the following “how to� page as a guide create a pocket under the skin for the butter to go into and massage the butter into the pocket. Smother any extra butter over the skin before placing the bird in a roasting pan and cooking as per notes section on the following page

Once the bird is fully cooked allow to rest for 15 minutes before carving.

How to Guide A

HOW

TO

GUIDE

FOR

THE

PERFECT

ROASTED

HOW TO SEASON THE BIRD

TURKEY

OR

CHICKEN

HOW TO BASTE THE BIRD

Gently slide your fingers under the skin of the

Once you have filled the pockets with butter,

chicken above the breast meat to create a

smother any extra butter over the skin.

pocket for the butter.

This will help to crisp up the skin and keep the

Using a spoon place butter into the pocket and

bird moist

gently massage/push the butter around to cover

You can see in this image how the legs have

the breasts.

been tied and a skewer has been used to close

Try not to tear the skin as I did but it is tricky.

the cavity.

Notes COOKING TIMES - You will need to cook your turkey or chicken for approximately 40 minutes per kg.

Therefore if your turkey is 3 kg raw weight before cooking you will need to cook it for 2 hrs. (3 x 40mins = 120mins) You will be able to tell if the bird is fully cooked if juices run clear when the fattest part of the leg is pierced with a knife.

GRAVY - Once your chicken is cooked, remove the dish from the oven, take the chicken out and drain all the juices from the pan into a large jug. Allow to sit for 5 minutes until fat has risen to the surface. Take a few tablespoons of the fat from the top and place in your roasting pan. Using a spoon remove all the other fat and discard. Add enough water to the jug to make 1 ltr of liquid. Place the roasting pan over medium heat add 1/3 cup plain flour and cook for a minute or 2 until browned. Add pan juice liquid a little at a time till, bring mixture to a boil and cook till it thickens to a gravy consistency. Do not add too much liquid. Season to taste and strain into a jug to serve.

20

|

THE

FAMILY

FOODIE

•

DECEMBER

2020

Baked Salmon with Fennel & Asparagus

METHOD Pre heat oven to 180 degrees, fan forced.

In a small bowl combine the yogurt, preserved lemon, mustard, salt and pepper. Set aside.

In a medium bowl place the fennel, olive oil and white wine vinegar, toss well to combine. Set aside to pickle.

Remove the woody ends of the asparagus and using a peeler shave ribbons from the asparagus.

GLUTEN

FREE

|

PREP

PESCATARIAN TIME:

25

|

MINS

SERVES |

10

COOKING

AS

PART

TIME:

20

OF

MAIN

MEAL

In a large bowl place the watercress leaves, asparagus

MINS

ribbons, dill, fennel and its pickling liquid and toss well to combine.

This

is

book.

quite It’s

possibly

fresh,

make,

it’s

it’s

my

favourite

light,

pretty

it’s

and

recipe

quick

it’s

and

in

this

easy

delicious.

to

Line a baking tray with baking paper, place the side of salmon skin side down on tray, drizzle with garlic oil and season with salt and pepper. Place in oven and cook for 15 - 20 mins till cooked to your liking.

INGREDIENTS

Remove the cooked salmon from the oven, transfer to a

A side of salmon, skin on, pin boned (approx 1 kg)

platter. You can try and remove the skin if you like but this can

2 tsp garlic infused olive oil

be a little tricky. Spread the yogurt over the salmon and then

Salt and pepper

pile the fennel salad on top and garnish with pistachios and pomegranate seeds.

200gm thick Greek natural yoghurt 2 tsp preserved lemon rind, very finely diced 1 tsp Dijon mustard

In a large bowl combine cous cous and all other ingredients, toss well to combine.

1/2 bunch of watercress, leaves removed 1 medium fennel bulb, very finely sliced 3 tbsp olive oil

Notes

3 tbsp white wine vinegar

Any good seafood store should sell sides of salmon, they may even be

1 bunch thick asparagus, peeled

able to give you part of the side if you want less than 1kg.

3 sprigs of dill, finely chopped

You can use either salmon or trout for this recipe both work well, trout is often smaller

60gm pistachios, roughly chopped

I like using Jalna Greek yogurt as it is nice and thick

1 pomegranate, seeds removed

You can buy preserved lemon rind in jars at good green grocers or supermarkets Using a mandolin to slice the fennel works well here as you want it to be nice and thin.

If you can find thick asparagus grab it as it makes peeling the ribbons 21

|

THE

FAMILY

FOODIE

•

DECEMBER

2020

much easier

Glazed Ham METHOD GLUTEN

FREE

|

DAIRY

PREP

A

it

TIME:

classic

have is

FREE

been

and

20

SERVES

MINS

|

with

this an

crowd

10

COOK

traditional

making

simple

|

AS

PART

TIME:

1

family

glazed

MAIN

MEAL

Pre heat the oven to 180 degrees

HR

favourite.

ham

impressive

OF

for

hack

I

years,

and

a

The first thing you need to do is peel the rind off the leg of ham. Make a cut through the rind at the point where the leg starts to thicken (see the

pleaser.

following “how to” page) and then slide your fingers under the rind and gently seperate the rind from the INGREDIENTS

ham leaving as much fat on the ham as possible.

1 whole leg ham on the bone Jar of Beerenberg Sticky Fig chutney Sprig of Rosemary (optional - for garnish)

Once the rind is removed, score the fat in a crisscross pattern but do not cut all the way through to the ham.

Place the ham in a roasting pan and using a pastry brush, brush the chutney over the ham to cover well.

Pop the ham in the oven and cook for approx 1 hr, and baste with more chutney every 20 minutes or so. After 1 hr it should be nicely browned and warmed through.

Notes Beerenberg Chutneys are a local South Australian product and can be found in most Woolworths, Coles and independent Supermarkets If you cant find this exact product a caramelised onion type chutney or jam will also work really well.

Leg hams are actually already smoked and cooked so all this needs is to brown and warm through, and given they are quite large it does take a while Leftover ham will keep for at least a week, best stored in the fridge in a calico ham bag. Rinse the ham bag in a mix to 10 parts water to 1 part vinegar every few days.

22

|

THE

FAMILY

FOODIE

•

DECEMBER

2020

How to Guide A

HOW

TO

GUIDE

FOR

THE

PERFECT

GLAZED

HOW TO REMOVE THE RIND

HAM

HOW TO SCORE THE HAM

Cut through the rind towards the top of the

Once you have removed the rind, you ham

bone where the leg starts to thicken around the

should look something like this.

circumference of the leg so that the you get a

Using a sharp knife cut a cris-cross pattern into

nice line, this will mean you will be left with rind

the skin, do not cut all the way through to the

around the tip of the bone as per image to the

meat.

right

You can pierce a clove into each diamond

Gently slide your fingers under the rind of the

shape if you like, this is very traditional, however

ham and peel back the rind leaving as much fat

none of my children like the taste of the cloves

on the ham as possible.

so I leave them out!

Discard the rind.

The ham is now ready to glaze with the chutney and pop in the oven.

Notes HOW MUCH HAM - As a rough guide allow approximately 250gm to 350gms of ham per person.

Therefore if you are serving 10 people you would want to look for a ham between 2.5 and 3.5kg.

BUYING YOUR HAM - There are many options for buying your ham. The best place to start is with your butcher, you can generally order one in advance and can chat to them about the size you are after.

Many Supermarkets now also sell leg hams, if you like to see what you are getting this is a good way to go and the quality is very good. You can often pick exactly the size you would like when you buy it like this and I like to go for a ham with a nice thick rind that will be easy to peel back.

23

|

THE

FAMILY

FOODIE

•

DECEMBER

2020

Slow Cooked Lamb Shoulder

METHOD In a mortar and pestle place the peppercorns, salt and garlic and ground to a rough paste, ideally so there are not big chunks.

Add the dried oregano and olive oil and mix to form a paste.

Place the lamb on a chopping board and stab carefully GLUTEN

FREE

|

PREP

DAIRY TIME:

Cooking cooker space so

it

you

almost

FREE

15

is

not

|

put have

up

simple on

to

AS

PART

TIME:

shoulder

frees

it

10

COOKING

lamb

only

super

can

SERVES

MINS

this

not

|

in

4-5

MEAL

HRS

with a

knife so you get a number of cuts/slits in the

lamb for the paste to seep into.

the

slow

Rub the paste all over the lamb, cover and allow to

oven

marinate for at least a few hours but overnight is ideal.

the

in

MAIN

valuable

and

worry

OF

sit

and

forget,

morning

about

it

and

again.

Pour the water and vinegar into the bottom of a slow cooker and place the lamb on top.

INGREDIENTS

Cut a piece of baking paper and foil that is bigger

2.5kg Lamb Shoulder with bone in

then your slow cooker lid and place the baking paper,

3 tbsp peppercorns 3 tbsp course salt

then the foil on top of the slow cooker before putting the lid on. This will prevent steam from escaping resulting in a beautifully tender lamb.

4 cloves garlic, chopped 4 tbsp dried Greek oregano

Cook for 4-5 hrs on high in the slow cooker. Just prior

3 tbsp olive oil

to serving pop the lamb onto a tray, and place under

50ml white wine vinegar

the grill to crisp up the top of the lamb.

1/2 cup water.

Spoon a little of the juices from the slow cooker over

Notes

the lamb before serving as it is full of delicious flavour and helps keep the lamb moist.

Ideally marinate the lamb the day before and store in the fridge well wrapped as it can be a little smelly with all that garlic.

If you cant find a lamb shoulder with bone in you can easily use a boneless lamb shoulder.

After 4 -5 hrs the lamb will be falling apart so you will need to be careful when trying to transfer from the slow cooker to a tray.

24

|

THE

FAMILY

FOODIE

•

DECEMBER

2020

Cheats Pavlova Nests GLUTEN

FREE

PREP

This

I

have

Eve have the

is

|

for

spent

trying had

DAIRY

TIME:

to

10

OPTION

non

way

too

many

make

soft

the

to

enough

pavlova

nests

MAKES

16

TIME:

NIL

bakers

I

just etc,

have

on

NESTS

there!

Christmas

Pavlova.

have

be

etc

out

hours

perfect

successes has

|

COOKING

the

some

just

cheats

|

all

temperature

peaks

FREE

MINS

had

many

right, so

While

the

hence

become

a

I

fails, soft these

family

favourite.

INGREDIENTS 2 packets Pavlova nests 250mls thick dollop cream Strawberries, raspberries, blueberries 2 tsp caster sugar 1 x Mango, sliced 1 x Passionfruit

METHOD Slice the strawberries and halve the raspberries if they are large. Pop all the berries in a small bowl and sprinkle over the caster sugar. Allow to sit in the fridge to seep in the sugar and create a syrup.

When you are ready to serve dollop spoonfuls of the cream onto the nests, spoon some of the berries onto half the nests. On the other half add slices of mango and drizzle passionfruit pulp.

Place on a platter and serve

Notes You can find pavlova nests at most supermarkets these days.

You can make this dairy free by using a coconut yoghurt instead of cream.

Buying a nice good quality thick dollop cream means you don’t need to dirty another bowl whipping cream when you would rather be enjoying the afternoon.

Choc Dipped Florentines INGREDIENTS GLUTEN PREP

TIME:

30

FREE

MINS

|

|

MAKES

COOK

40

TIME:

10

4 cups of Cornflakes

MINS

1/2 cup pistachios, chopped 1/2 cup hazelnuts, chopped 1/2 cup almonds, chopped

These with easy and

are a

an

great

to the

old

flavour

make kids

dirty

time

up

to

often

and

recipe

but

so

combination. a

few

like

making

days

getting these

as

in

delicious They

are

advance

their well.

hands

1/2 cup macadamias, chopped 1/2 cup dried cranberries 1/2 cup dried blueberries 1 cup dried apricots, chopped 1 x 395gm tin condensed milk 250gm dark chocolate. Melted 100gm white chocolate, melted

METHOD Pre heat the oven to 180 degrees

Place all the ingredients except for the chocolate into a large bowl and mix well to ensure everything is covered in the condensed milk.

On a lined tray place heaped dessert spoons of the mixture. Make sure they are spaced apart as they will spread a little.

Bake for 8 - 10 minutes till starting to turn dark golden.

Allow to cool on the tray. Once cooled, melt dark chocolate and spread over the base of the biscuits.

Allow the chocolate to set. Melt the white chocolate and using a teaspoon drizzle the white chocolate over the dark chocolate.

Notes This does make a lot but they last for afew and also make great gifts.

You can swap the nuts and fruits for any that you like just keep the quantities the same.

26

|

THE

FAMILY

FOODIE

•

DECEMBER

2020

Christmas Rocky Road GLUTEN PREP

FREE

TIME:

Another Delicious, Christmas

10

|

MAKES

MINS

|

Christmas and

ONE

pretty

this as

is a

TRAY

TIME:

Family

indulgent

colours

SLICE

COOKING

2

MINS

Favourite.

and

simple

dotted to

make

with and

as

picture.

INGREDIENTS 700gm good quality chocolate, broken 1 x 280 gm bag marshmallows, but in half 1 x 190gm bag ripe raspberries lollies, cut in half 80gms Macadamia nuts, roughly chopped 80gms pistachios

METHOD Line a 30 x 21cm slice tray with baking paper.

In a bowl, place the halved Marshmallows, halved ripe raspberries, macadamia nuts and pistachio nuts and toss gently to combine.

In a large microwave safe bowl place the chocolate pieces and microwave for 30 seconds at a time until melted. Always use a metal spoon to mix the chocolate.

Tip the marshmallow mix into the chocolate and gently nix to combine. Working quickly tip the rocky Road mixture into the prepared tray.

Place in the fridge to set. Once set you can cut into pieces and store in an airtight container in the fridge.

Notes Alwasy use a metal spoon when working with melted chocolate as any moisture will cause the chocolate to seize. Never use a wooden spoon as if it is even a little damp or there is any moisture in it you will ruin the chocolate.

You can add other lollies Like Turkish delight, or mint leaves and omit the nuts if you like just keep the quantities the same.

The Two Hour Four Hour Rule FOOD

SAFETY

FOR

PEACE

GUIDELINES OF

MIND

THE 2 HOUR 4 HOUR RULE is a guide used when dealing with food that has been out of the fridge and sitting at room temperature.

The rule applies to all HAZARDOUS FOODS, which basically includes anything that contains meat, seafood, dairy products and also cooked pasta and rice.

The rule applies to any food that has been held between 5 and 60 degrees celsius (room temperature). Which basically means food that sits out of the fridge or out of the oven for any given time.

The rule is scientifically based on how quickly bacteria can grow in food when it sits in this temperature range.

If the food has been sitting at room temperature for LESS THAN 2 HOURS it is ok to use or put back in the fridge for later use.

If food has been sitting at room temperature for BETWEEN 2 & 4 HOURS it is ok to use straight away but can not go back into the fridge for later use.

If the food has been sitting at room temperature for OVER 4 HOURS it must be thrown away.

As always use common sense, prosciutto, ham or prawns that have been sitting out in the hot Aussie sun for an hour are probably best to avoid!

Remember... If in doubt, throw it out!!

Thank You Thank

you

e-magazine, and May

they

you

I

so

really

become

have

much

a

for

hope

family

you

enjoy

favourites

wonderful,

with

purchasing

family

and

these

in

stress-free

my

your

recipes house.

festive

season

friends

Olivia xx

Please this

note

the

recipes,

e-magazine the

Family

reproduced,

are

the

Foodie sold

without

the

or

photographs hard

and

are

work not

and

to

redistributed

consent

of

the

and

property

be

by

content

of

shared,

any

author

in

means