Indholdsfortegnelse for The Australian Women's Weekly: Christmas Table i The Australian Women's Weekly: Christmas Table

SERVES 8 PEAR & BLUE CHEESE SAVOURY GALETTES INGREDIENTS 60g (2oz) butter2 tablespoons honey¼ teaspoon freshly grated nutmeg2 teaspoons ground coriander¼ teaspoon cracked black pepper2 large beurre bosc pears (660g), cut into thick wedges2 sheets frozen puff pastry, just thawed⅓ cup (95g) caramelised onion relish1 egg, beaten lightly100g (3oz) blue cheese, crumbled, plus extra to serve6 sprigs lemon thyme, plus extra to serve¼ cup (35g) skinless roasted hazelnuts, chopped coarsely1 tablespoon extra virgin olive oil PREP + COOK TIME 45 MINUTES 1 Preheat oven to 200°C/400°F. Place two lightly oiled oven trays in the oven to preheat. 2 Heat butter and honey in a small saucepan over medium heat until just melted. Transfer to a medium heatproof bowl; stir in nutmeg, coriander and black pepper. Add pears; toss until well…

MAKE Mushroom Arancini Grilled Vegetable & Provolone Muffuletta Tonnato Dip Chargrilled Three-cheese Zucchini Flowers Rosemary & Grape Olive Oil Focaccia BUY SALUMI: Prosciutto, bresaola (cured beef), ‘nduja (chilli-infused spreadable salami), mortadella, garlic and fennel salami CHEESE: Parmigiano-reggiano, gorgonzola dolce, burrata (cream-filled mozzarella), bocconcini EXTRAS: Marinated green sicilian olives with shaved pecorino FRUIT: Rockmelon, grapes, pears, figs BREAD-LIKE THINGS: Grissini, fresh or chargrilled bread, pane croccante (thin wafer breads), pane di casa BUILD Using the picture to the left as a guide, position three medium shallow bowls and two small bowls on a large wooden board. Place a large sheet of baking paper diagonally across the board. Place the burrata, bocconcini and rockmelon wedges in the medium bowls. Place Tonnato Dip and marinated olives with shaved pecorino in the small bowls.…

MAKE Warm Baked Brie with Honey & Pear Red Onion & Fig Marmalade Seeded Flatbread Rosemary, Almond & Pecan Mix BUY CHEESE: Gruyère, beaufort, tilsit, manchego, cloth-boundor vintage cheddar; fresh natural or ashed goat’s cheese; white mould/soft creamy, fromager d’affinois, brillat savarin (triple crème), brie, camembert, double crème; cashel blue, fourme d’ambert, Tarago River shadows of blue, Milawa blue; Tarago River jensen’s red, taleggio, port salut BREAD-LIKE THINGS: Baguette, fruit bread, pumpernickel bread, grissini, oat cakes, assorted crackers DRIED FRUIT: Figs, apricots, medjooldates, muscatels on the vine FRESH FRUIT: Grapes, apricots, strawberries, kiwifruit, pear, figs, muscatels, persimmons EXTRAS: Chocolate nut salami, fruit pastes(quince, plum), almonds, walnuts BUILD Using the picture to the left as a guide, position a medium bowl and a small bowl on a large wooden board. Place…

SERVES 10 BARBECUED MERINGUE WITH GINGER SPICED STRAWBERRIES INGREDIENTS 6 egg whites1½ cups (330g) caster sugar (superfine sugar)1 teaspoon apple cider vinegar600ml thickened (heavy) cream¼ cup (30g) natural flaked almonds, toasted SPICED STRAWBERRIES 500g (1lb) strawberries, hulled¼ cup (55g) caster sugar (superfine sugar)½ cup (140g) crystallised ginger, chopped coarsely½ teaspoon ground cinnamon¼ teaspoon ground cloves PREP + COOK TIME 1 HOUR 30 MINUTES 1 Preheat a large barbecue with hood to medium-high heat (the internal temperature should read 180°C/350°F if you have a temperature gauge). 2 Line a large oven tray with baking paper. Mark a 26cm (10½in) circle onto another sheet of baking paper (see tips); place, marked-side down, on lined tray. 3 Whisk egg whites in a large bowl of an electric mixer until soft peaks form. Add…

ESPRESSO & WATTLESEED EGGNOG Blend 2 cups (500ml) milk, 1 cup (250ml) thickened (heavy) cream, ¼ cup caster sugar (superfine sugar), 3 eggs, ²⁄³ cup (160ml) brandy, ½ cup (125ml) chilled espresso coffee and 1 teaspoon ground wattleseed until smooth. Pour eggnog over crushed ice in glasses; top with extra ground wattleseed and a pinch of ground nutmeg. Serve immediately. PREP TIME 10 MINUTES MAKES 1.25 LITRES (5 CUPS) RASPBERRY & THYME GIN SOUR Place ½ cup (125ml) gin, 2 lightly beaten egg whites, 2 tablespoons lemon juice, 2 tablespoons store-bought sugar syrup, ¹⁄8 teaspoon Australian orange bitters, 1 tablespoon lemon thyme leaves and 8 fresh raspberries in a cocktail shaker. Add a handful of ice cubes; secure lid and shake until well combined. Strain into chilled serving glasses. Garnish…

SERVES 8 CRISPY PORCHETTA WITH GRAPE, SAGE & BRIOCHE STUFFING INGREDIENTS 2kg (4lb) boneless pork belly, rind scored at 5mm (¼in) intervals500g (1lb) seedless red grapes3 brioche rolls (150g), torn coarsely2 medium red onions (340g), quartered¾ cup fresh sage leaves, plus extra to serve2 tablespoons sea salt flakes2 cups (500ml) chicken stock2 tablespoons apple cider vinegar250g (8oz) seedless black grapes PREP + COOK TIME 2 HOURS 45 MINUTES 1 Preheat oven to 240°C/475°F. Line a large flameproof roasting pan with baking paper, extending the paper 5cm (2in) over each side. 2 Pat pork completely dry with paper towel. Place pork, rind-side down, on a board. Cut vertically into the thickest part of the pork along the long side, three-quarters of the way through, to form a flap. Season well. 3…

NECTARINE & PINK PEPPERCORN MIMOSA Combine 2 chopped ripe yellow nectarines and 1½ tablespoons caster (superfine) sugar in a medium bowl; gently crush with a muddling stick (or the end of a rolling pin). Transfer to a large jug. Add a 750ml bottle chilled sweet prosecco (see tip), ⅓ cup (80ml) lemon juice and 3 teaspoons coarsely crushed pink peppercorns, 1 thinly sliced yellow nectarine and 2 cups crushed ice; stir to combine. Serve immediately. Garnish glasses with extra thinly sliced yellow and white nectarine rounds and crushed pink peppercorns. TIP Ask your liquor store for the degree of sweetness of the prosecco; you need a sweet prosecco. PREP TIME 10 MINUTES MAKES 3⅓ CUPS (830ML) KOMBUCHA BRUNCH PUNCH Place 2 cups (500ml) pulp free orange juice, 1 cup (250ml)…

MAKE Smoky Fish Skewers with Chermoula Sauce Korean Barbecued Squid Sesame & Ginger Scallops Oysters Two Ways BUY SEAFOOD: Large cooked prawns, sliced smoked salmon, smoked trout pâté PICKLED THINGS: Caperberries, pickled red onions, capers EXTRAS: Gem lettuce, lemon wedges, ice BREAD-LIKE THINGS: Grissini BUILD Using the picture to the left as a guide, position three platters (one oval, two round) and two small bowls on a large wooden board. Place two long pieces of baking paper in the spaces on the board. Place Smoky Fish Skewers on the oval platter; fill one small bowl with Chermoula Sauce, place it next to the skewers. Place Korean Barbecued Squid on one of the round platters lined with lettuce leaves. Working quickly, place ice on second round platter and arrange the Oysters…

ALLSPICE also known as pimento or Jamaican pepper; is so-named because it tastes like a blend of nutmeg, cumin, cinnamon and clove - all spices. ALMONDS blanched brown skins removed from the kernel. flaked paper-thin slices of blanched or natural almonds. meal also known as ground almonds; powdered to a coarse flour-like texture. natural almond kernels with the brown skin on. slivered small pieces cut lengthways. ANCHOVIES small oily fish. Anchovy fillets are preserved and packed in oil or salt in small cans or jars, and are strong in flavour. Fresh anchovies are much milder in flavour. BAKING POWDER a raising agent that consists mainly of one part bicarbonate of soda to two parts cream of tartar. BAY LEAVES aromatic leaves from the bay tree available fresh or dried; adds…