TIAN OF VEGES WITH CHICKPEAS & PARMESAN
Serves 6 Preparation & Cooing 1 Hour 15 Minutes
• 3 courgettes
• 2 eggplants
• 2 orange kumara
• 400g purple-skinned kumara
• 1/3 cup extra virgin olive oil
• 150g bottled pesto
• 2 x 400g cans chickpeas, drained, rinsed
• ½ cup grated parmesan
• 4 vine-ripened tomatoes
• 300g buffalo mozzarella, drained, torn
• ¼ cup basil leaves
1. Preheat oven to 200°C.
2. Using a mandoline, slice courgette on the diagonal into 1cm-thick ovals, then place in a large bowl. Cut eggplants and kumara into 2mm-thick rounds. Add to the bowl with 2 tablespoons of the oil. Season well and toss to combine.
3. Reserve ¼ cup of the pesto. Pulse chickpeas, the remaining pesto and parmesan in a small food processor until very coarsely combined. Spoon threequarters of the chickpea mixture over the base of a 3-litre (12-cup), 22cm x 30cm shallow ovenproof dish.
4. Carefully arrange the vegetables in overlapping layers over chickpea mixture. Cover dish with foil and bake for 50 minutes or until vegetables are tender. Thickly slice tomato and place in gaps, then sprinkle with the remaining chickpea mixture and remaining oil. Bake, uncovered, for a further 15 minutes or until golden and vegetables are cooked through.
5. Top tian with mozzarella, drizzle with remaining pesto and scatter with basil leaves. Season to taste and serve.
PRAWN COCKTAIL PLATTER
Serves 8 or 12 (As part a buffet) Preparation 30 Minutes
• 2 teaspoons finely grated lemon rind
• ½ cup lemon juice
• 1/3 cup olive oil
• ¼ cup chopped chives
• 3kg cooked large prawns
• 4 baby cos or gem lettuces, cut into wedges
• 4 avocados, cut into wedges
• micro herbs to serve (optional)
Cocktail Sauce:
• 1 cup crème fraîche
• 2/3 cup whole-egg mayonnaise
• 1½ tablespoons tomato sauce
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• ½ teaspoon sweet paprika
1. To make lemon dressing, combine rind, juice, oil and half the chives in a small jug. Season.
2. Cocktail Sauce. Combine all the ingredients in a small bowl. Cover; refrigerate until needed.
3. Shell and devein prawns, leaving tails intact.
4. Arrange lettuce on a large platter, then drizzle with a little of the lemon dressing.
5. Arrange prawns and avocado on lettuce; drizzle with remaining lemon dressing. Scatter with remaining chives and micro herbs, if using. Season and serve with cocktail sauce.
BAKED BRIE, WALNUT & APPLE SALAD
Serves 8 Preparation & Cooking 35 Minutes
• 4 sheets filo pastry
• 50g butter, melted
• 2 x 200g wheels brie
• 2 garlic cloves, thinly sliced
• 8 sprigs thyme
• 4 red or green witloof, leaves separated
• 120g baby spinach leaves
• 2 cups firmly packed trimmed watercress
• 2 green apples, cored, sliced thinly crossways
• 2 red apples, cored, sliced thinly crossways
• 1/2 cup walnuts, roasted, coarsely chopped
• 1/4 cup craisins
• 1 tablespoon finely chopped chives
Honey Dressing:
• 1/2 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon white balsamic condiment or verjuice
• 1 tablespoon honey
• 1 garlic clove, crushed
1. Preheat oven to 200°C. Line an oven tray with baking paper.
2. Place one sheet pastry on a clean work surface and brush with some of the butter.Top with another pastry sheet, brushing with butter. Place one brie wheel on shorter end of pastry. Make four cuts in top of cheese, pressing a slice of garlic into each cut. Top each with sprig of thyme. Fold pastry over twice to enclose brie. Tuck pastry under, trim off excess, then press lightly to seal. Place on tray. Brush with butter. Repeat with remaining pastry, butter, brie, garlic and thyme. Bake for 12 minutes or until pastry is crisp and golden.
3. Honey Dressing. Place all ingredients in a screw-top jar and shake. Season to taste.
4. Combine witloof, spinach, watercress and apple slices on a large platter. Drizzle dressing over salad; top with brie. Serve scattered with walnuts, craisins and chives.
GREEN MANGO SLAW WITH CHILLI-LIME DRESSING
Serves 8 (As a side) Preparation 25 Minutes (Plus standing)
• ¼ red cabbage, thinly sliced
• 1 carrot, peeled, cut into matchsticks
• 1 green mango, peeled, cut into matchsticks
• 5 shallots, thinly sliced
• 1 cup frozen shelled edamame, thawed
• 1/3 cup mint leaves
• 1/3 cup Thai basil leaves
• ¼ cup white sesame seeds, toasted
Chilli-Lime Dressing:
• 1/3 cup lime juice
• 2 tablespoons grapeseed oil
• 1 tablespoon fish sauce
• 30g palm sugar, finely grated
• 2 long red chillies, seeded, finely chopped
1. Place cabbage, carrot, mango, shallots, edamame, mint, basil and sesame seeds in a large bowl.
2. Chilli-Lime Dressing. Place all ingredients in a screw-top jar, shaking until sugar dissolves. Season.
3. Just before serving, drizzle dressing over salad, tossing gently to combine.
MAKE-AHEAD CHOC HAZELNUT ICE-CREAM PANDORO
Serves 10 Preparation 25 Minutos (Plus freezing & standing)
• 700g pandoro (see tip)
• 1 cup chocolate-hazelnut spread
• ¼ cup raspberry jam
• 1 litre salted caramel or vanilla ice cream
• ¼ cup icing sugar
• 250g raspberries
• store-bought thick vanilla custard to serve (optional)
1. Freeze pandoro for at least 2 hours or until firm.
2. Turn pandoro upside down on a board. Using a long, thin, sharp knife held at an angle, cut out a 12cm round from the base. The round should look like a wide cone. Cut a hole in the pandoro, as neatly as possible, leaving a 2cm wall all around. Carefully remove the centre of the pandoro (as the
pandoro is star-shaped, it will be thinner in some parts and thicker in others). Trim and keep the 12cm round; set aside pandoro offcuts to use in Step 5.
3. Use a small palette knife to spread the chocolatehazelnut spread over the inside of the pandoro. Spoon raspberry jam into the base. Freeze for 30 minutes.
4. Remove ice cream from the freezer and soften for 15 minutes.
5. Spoon ice cream into centre of pandoro a little at a time. Replace the reserved pandoro round to enclose. Cover, then freeze for 4 hours or overnight until firm. Remove pandoro from freezer 15 minutes before serving.
6. Dust pandoro with sifted icing sugar. Serve topped with raspberries and accompanied with custard.
TURKEY WITH APRICOT & HAZELNUT STUFFING
Serves 6 Preparation & Cooking 1 Hour, 15 Minutes (Plus standing)
• 125g baby spinach
• 1/3 cup dried apricots or cherries, coarsely chopped
• 1/3 cup roasted hazelnuts, coarsely chopped
• 1 cup fresh breadcrumbs
• 1kg turkey breast fillet
• 2 tablespoons olive oil
• 6 thyme sprigs, coarsely chopped, plus extra to serve
• 2 tablespoons brandy
• 1 cup salt-reduced chicken stock
• roast potatoes, steamed asparagus to serve
1. Preheat oven to 180°C.
2. Place spinach in a heatproof bowl, then pour over boiling water; stand for 1 minute. Drain; cool under running water. Squeeze spinach to remove excess liquid; chop roughly and place in a medium bowl. Stir in apricots, hazelnuts and breadcrumbs. Season.
3. Place turkey on a sheet of baking paper large enough to enclose turkey. Slice breast in half horizontally, without cutting all the way through, then open out flat.
4. Spoon stuffing over one cut side of the breast; fold the other side over stuffing to enclose. Brush turkey with oil, season and top with chopped thyme. Secure at intervals with kitchen string.
5. Place turkey in a large, shallow roasting pan and cook for 45 minutes.
6. Remove string using kitchen scissors. Cover turkey loosely with foil, standing for 10 minutes.
7. Bring brandy to the boil in a medium saucepan; boil for 1 minute. Add stock and any juices from turkey pan; boil until reduced by half. Serve sliced turkey with brandy sauce, topped with extra thyme. Accompany with vegetables.
ROAST PORK WREATH WITH STONE FRUIT
Serves 6 Preparation & Cooking 1 Hour
• 1.25kg pork fillets
• 6 bay leaves
• 1 tablespoon extra virgin olive oil
• 40g butter, chopped
• 1 red onion, quartered
• 3 yellow peaches, halved, stones removed, cut into wedges
• 3 nectarines, halved, stones removed, cut into wedges
• 1¼ cups sparkling wine fresh red currants to serve (optional)
2. Create a wreath with the pork fillets by tying the two ends together with kitchen string, overlapping by 4cm.
3. Tie string at 5cm intervals around the fillets, tucking in bay leaves. Season pork all over.
4. Heat oil and half the butter in a flameproof roasting pan over high heat. Cook pork wreath, bay leaf-side down, for 3 minutes or until well browned.Turn pork. Add onion, peaches and nectarines to pan. Roast for 15 minutes or until fruit is just starting to blister.
5. Reduce oven temperature to 180°C. Add ½ cup of the wine to pan, then roast for a further 10 minutes or until pork is just cooked through, and fruit is soft and just holding its shape.Transfer
pork, onion and fruit to a platter and cover loosely with foil, resting for 10 minutes.
6. Place roasting pan over high heat. Add remaining wine; bring to the boil. Simmer for 6 minutes or until reduced by two-thirds. Stir in remaining butter with any resting juices from pork until smooth. Cook for 1 minute or until combined. Season.
7. Serve pork wreath with roasted fruit, onion and sauce.Top with red currants, if you desire.
ROASTED CAULIFLOWER WITH CRUNCHY TOPPING
Serves 6 or 8 (As a side) Preparation & Cooking 45 Minutes
• 1 cup dry sherry
• ¼ cup white miso paste
• ¼ cup pure maple syrup
• 2 tablespoons olive oil
• 1 tablespoon finely grated fresh ginger
• 2 garlic cloves, crushed
• ¼ cup sliced Brazil nuts
• 1 tablespoon pepitas (pumpkin seeds)
• 2 teaspoons sesame seeds
• micro coriander leaves to serve (optional)
1. Preheat oven to 200°C.
2. Cut a cross in base of cauliflower with a sharp knife. Place cauliflower in a large cast iron casserole or heavy-based deep roasting pan. Pour in sherry.
3. Combine miso, maple syrup, oil, ginger and garlic in a small bowl. Season. Spread miso mixture over cauliflower. Cover dish with lid or foil and roast for 20 minutes. Roast, uncovered, for a further 15 minutes or until cauli is tender and browned lightly.
4. Place Brazil nuts, pepitas and seeds on an oven tray. Roast on a separate shelf for 5 minutes or until golden brown.
5. Top cauliflower with seed mixture and micro coriander.
NECTARINE & ASPARAGUS SALAD WITH PISTACHIO-MINT PESTO
Serves 6 Preparation & Cooking 25 Minutes
• 500g asparagus, trimmed
• 1½ tablespoons chilli oil
• 6 nectarines, halved, stones removed
• 6 heirloom tomatoes, sliced
• 250g buffalo mozzarella, drained, torn
• 1 tablespoon white wine vinegar
• ¼ cup small basil leaves
Pistachio-Mint Pesto:
• 1½ cups mint leaves
• 1 cup flat-leaf parsley leaves
• ½ cup pistachios
• 1 garlic clove, crushed
• ½ cup extra-virgin olive oil
• 2 teaspoons finely grated lemon rind
• 2 teaspoons lemon juice
1. Pistachio-Mint Pesto. Process all the ingredients until smooth. Season to taste.
2. Place asparagus and 1 tablespoon of the chilli oil in a medium bowl, tossing to coat. Season.
3. Cook asparagus, turning once, on a lightly oiled heated chargrill pan (or barbecue flat plate) for 3 minutes, adding nectarines to pan for the last 1 minute of cooking time, or until asparagus is tender and nectarines are golden. Cut asparagus in half, if you desire.
4. Place nectarines, tomato and asparagus on a platter; top with mozzarella. Drizzle with vinegar, remaining chilli oil and the pesto. Sprinkle with basil and season to taste.
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