Indholdsfortegnelse for 2312 i New Idea Food

What’s not to love about the festive holiday season? It is a time to slow down and celebrate with family and friends, and indulge together with great tasting food. When I first start thinking about Christmas approaching – my thoughts go straight to what will be on the menu this year. My team and I have put together this Christmas issue to inspire you, our readers, with some recipes having a traditional feel and others with an up-to-date twist. We’ve created achievable, delicious, easy-to-follow recipes for a stress-free day. Not only starters, mains and sweet treats for the festive season, but also ideas for the summer holidays that are friendly to the hip pocket with plenty of handy tips. Why not consider an air fryer feast or a delightfully slow…

Hummus SERVES 4PREP 15 MINS 400g can chickpeas, rinsed and drained¼ cup natural yoghurt2 tblsps tahini2 tblsps lemon juice2 tblsps extra virgin olive oil, plus extra to serve1 small clove garlic, crushed1 tsp ground cuminToasted Turkish bread, to serve 1 Place all ingredients in a food processor with 1 tblsp water. Season with salt and pepper. Process until smooth. 2 Spoon into a serving bowl. Drizzle with extra oil. Garnish with cracked black pepper. Serve with bread. VARIATON 1 BEETROOT HUMMUS Add chopped, packaged fresh beetroot to a quantity of hummus. Process until smooth. Serve topped with crumbled feta and micro herbs. VARIATON 2 PUMPKIN HUMMUS Add roasted pumpkin chunks, tossed in Harissa spice mix to a quantity of hummus. Process until smooth. Serve drizzled with olive oil and sprinkled…

Chicken Tikka Roti Wraps MAKES 12PREP & COOK 30 MINS 850g chicken thigh fillets, trimmed¼ cup tikka masala paste1 tblsp Greek yoghurt, plus extra to serve2 x 280g packets Roti wraps (12)100g baby spinach leaves CARROT SAMBAL 1 large carrot, peeled, shredded 1 cup fresh mint leaves2 tblsps currants2 tblsps mango chutney1 tblsp lemon juice 1 Cut three to four slits across the top of each chicken fillet. 2 Toss chicken in a large bowl with paste and yoghurt to coat. 3 Heat an oiled barbecue grill/flat plate over a medium to high heat. Add chicken. Cook for about 5 minutes on each side, or until cooked through. Remove. Transfer to a plate. Rest, loosely covered with foil, for 5 minutes. Thickly slice chicken. 4 To make sambal, place all…

Antipasto Wreath SERVES 8-12, MAKES 24PREP 30 MINS 2 x 100g packets sliced prosciutto, halved100g packet sliced spicy salami8 slices mortadella, halved300g punnet medley tomatoes, halved2 x 180g tubs cherry bocconcini, drained280g jar marinated artichokes, drained465g jar roasted capsicum, drained, cut into 3cm pieces230g jar pitted green olives, drained24 x 15cm wooden skewersFresh basil leaves, caramelised balsamic and extra virgin olive oil, to serve 1 Thread prosciutto, salami, mortadella, tomatoes, bocconcini, artichokes, capsicum and olives onto skewers. 2 Arrange skewers around the edge of a large round serving plate or board to resemble a wreath. Cover and refrigerate until ready to serve. 3 To serve, garnish with basil. Drizzle skewers with balsamic and olive oil. TIP Skewers can be assembled on plate several hours ahead. Keep covered in fridge until…

Berry Brownie Ice-Cream Bombe SERVES 10PREP & COOK 25 MINS 125g punnet blackberries, plus extra to decorate125g punnet raspberries, plus extra to decorate⅓ cup caster sugar300g box Belgian Dark Chocolate Brownie2 litres vanilla ice-cream100g box mini meringues 1 Grease a non-stick pudding basin (8-cup capacity). Line crossways with four narrow strips of baking paper (about 4cm wide), extending about 5cm over edge. 2 Combine berries, sugar and 1 tblsp water in a medium frying pan over medium heat. Gently stir until sugar is dissolved. Bring to boil. Boil for 3 to 5 minutes, without stirring, until liquid is slightly thickened and syrupy. Transfer to a heatproof bowl. Cool. Drain berries, reserving syrup. Cover syrup, refrigerate. 3 Finely crumble brownie into a bowl with fingertips. 4 Spoon one-third of the ice-cream…

Is it even an Aussie summer without stone fruit? The warmer weather heralds the return of plump, juicy, sun-ripened cherries, peaches, plums, nectarines and apricots. Typically in season between October and April each year (except apricots and cherries which have a shorter season), Australian stone fruit is among some of the best in the world thanks to our warm climate, hot dry summers and leading horticultural practices. SELECTION AND STORAGE Stone fruit has delicate flesh and bruises quite easily, so handle with care and look for fruit that is smooth and unblemished. Fruit that has a slight ‘give’ when gently squeezed will be almost ready to eat, whereas firmer fruit will need time to ripen on the bench. Always store your stone fruit at room temperature, never in the fridge.…

Caterpillar and Snail Family MAKES 18PREP 40 MINS 1 bunch celery, trimmed½ cup hummusSmall green and red grapes, cashews and sliced Lebanese cucumberFunny face icing figurines (includes lips, moustaches and candy eyeballs) 1 Using celery stalks that are about 1½-2cm wide, cut 6 x 8cm lengths, 6 x 6cm lengths and 6 x 4cm lengths. Trim the curved side so they sit flat. 2 Place hummus in a snap-lock sandwich bag and squeeze into one corner. Twist bag and snip tip, 5mm from the corner. Pipe hummus along celery lengths. 3 To make caterpillars, cut a thin, inner celery stick into 5mm-thick slices. Cut celery off-cuts into short matchsticks for antennae. Using picture as a guide, position whole and sliced grapes and sliced celery in hummus for heads and body.…

Cheese and Bacon Cob Dip SERVES 6-8PREP & COOK 25 MINS 1 large white cob loaf (500g)250g diced bacon250g tub sour cream250g block cream cheese, chopped1½ cups grated vintage Tasty cheeseFinely chopped fresh parsley, to garnish (optional) 1 Using a serrated knife, cut the top quarter off cob loaf. Pull away the soft bread from inside the loaf, leaving a 2cm-thick shell. Tear bread and lid into large pieces. Place loaf, lid and bread pieces on an oven tray lined with baking paper. 2 Cook in a moderate oven (180C) for about 10 minutes, or until golden and crisp. Remove. 3 Meanwhile, to make filling, heat an oiled, medium, deep frying pan over a medium to high heat. Add bacon. Cook, stirring occasionally for about 5 minutes, or until crisp.…

Air Fryer Smoky Corn Ribs SERVES 4PREP & COOK 40 MINS 4 corn cobs, husks removed40g packet Smokin’ Texas Bbq Rub⅓ cup barbecue sauceFresh coriander leaves, lime wedges and aioli, to serve. 1 Place corn in a large, microwave-safe dish. Microwave on High (100%) for about 8 minutes, or until tender. Cool slightly. 2 Using a sharp knife, cut each corn cob lengthways into quarters. Place in a large bowl. 3 Combine rub and sauce in a small jug. Pour over corn. Toss to coat. 4 Pull out pan and basket from a 7-litre air fryer. Spray basket with cooking oil. Place half of the corn ribs into basket in a single layer. Spray corn with cooking oil. Slide pan and basket back into air fryer. Set temperature to 200C.…

PORK THIS WAY! Feel better about what goes on your fork with the new Coles Finest Carbon Neutral pork range. Working closely with a Western Australian supplier, the range includes eight family-friendly cuts including porchetta, schnitzel and roast, and aims to improve animal welfare and has a carbon neutral footprint from farm to shelf. Available in Coles supermarkets now. GLAM DECORATIONS Bring garden beauty to your cakes with edible dried flowers from Bloomish. These amazing blooms use a 100 per cent natural freeze-drying technique, to look like they’ve been freshly picked - and stay looking that way! With their ultimate freshness, they will keep in the pantry for up to two years when stored correctly. Delivered direct to your door from the family farm in Victoria. Available from bloomish.co. SWEET…

Steaks with Char-grilled Asparagus and Capsicum Salad SERVES 4PREP & COOK 30 MINS 2 red capsicums, quartered, deseeded2 bunches asparagus (160g each), trimmed, cut into 5cm lengths1 tblsp garlic pepper seasoning4 x 220g beef sirloin steaks1 bunch rocket (120g), trimmed, washed, chopped100g soft feta, crumbled½ cup chopped walnutsBottled Greek salad dressing, to serve 1 Heat a lightly oiled, barbecue grill plate over a high heat. Add capsicums. Cook for about 4 minutes on each side, or until tender. Transfer to a serving bowl. 2 Add asparagus to same, hot grill plate. Cook for about 3 minutes, turning regularly, or until tender. Add to serving bowl with capsicum. Cover to keep warm. 3 Meanwhile, sprinkle seasoning over both sides of beef. 4 Add beef to same grill plate. Cook, over a…

Herbed Potato Salad SERVES 6-8PREP & COOK 40 MINS 1.5kg baby red potatoes, halved1 cup chopped fresh parsley¼ cup chopped fresh dill½ small red onion, finely chopped DRESSING ⅔ cup white vinegar¼ cup extra virgin olive oil¼ cup finely chopped cornichons2 tblsps finely chopped capers1 tblsp wholegrain mustard3 tsps caster sugar 1 Boil, steam or microwave potatoes until tender. Drain. Transfer to a large bowl. 2 Meanwhile, make dressing. Combine all ingredients in a medium jug. Season with salt and pepper. Whisk well. 3 Add dressing to warm potatoes in bowl. Toss well. Cover. Refrigerate for about 4 hours, or overnight. 4 To serve, add parsley and dill to potatoes. Toss well. Transfer to a serving plate. Garnish with onion. TIP You need waxy potatoes for salads as they retain…

Gluten-Free Fig, Rum and Raisin Loaf SERVES 12PREP & COOK 1 HOUR,20 MINS 2½ cups raisins (400g)250g packet roughly chopped soft and juicy dried figs⅓ cup rum, plus 1 tblsp extra, for brushing125g unsalted butter, chopped, at room temperature½ cup firmly packed dark brown sugar2 tsps finely grated lemon rind3 eggs⅔ cup gluten-free plain flour3 tsps mixed spice 1 tsp baking powder1 cup almond meal½ cup chopped walnutsDried citrus slices and icing sugar mixture, to decorate 1 Grease a 10cm x 29cm loaf pan. Line base and sides with baking paper, extending paper 3cm above pan edges. 2 Combine raisins, figs, rum and ¼ cup water in a large saucepan. Bring to boil, stirring occasionally. Boil for 1 minute. Transfer to a heatproof bowl. Cool. 3 Beat butter, sugar and…

Berry-Topped White Chocolate Panna Cotta SERVES 6PREP & COOK 25 MINS 1½ cups thickened cream1½ cups milk180g block white cooking chocolate, chopped¼ cup caster sugar1 tsp vanilla extract2 tsps powdered gelatineWhite chocolate curls, to serve TOPPING 250g punnet strawberries, chopped125g punnet raspberries¼ cup caster sugar1 tsp powdered gelatine 1 Combine cream, milk, chocolate, sugar and vanilla in a large saucepan. Stir over medium to low heat until chocolate is melted and mixture is smooth. Do not boil. 2 Meanwhile, sprinkle gelatine over 2 tblsps water in a small, heatproof jug. Sit jug in a saucepan of simmering water. Stir until dissolved. Remove. Stir into hot cream mixture. Strain mixture into a large jug. 3 Pour mixture evenly into six serving glasses (1-cup capacity). Refrigerate for about 2 hours, or until…

Sweet Chilli and Lime Chicken Noodle Salad SERVES 4PREP & COOK 20 MINS 200g packet rice vermicelli noodles600g chicken tenderloins, trimmed315g bag Thai-style salad kit250g punnet cherry tomatoes, halved2 tblsps lime juice2 tblsps sweet chilli sauce 1 Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 10 minutes. Separate noodles with a fork. Drain. Rinse under cold water. Drain well. 2 Heat an oiled, large barbecue grill plate over a medium heat. Add chicken. Cook, turning occasionally, for about 7 minutes, or until golden brown and cooked through. Transfer to a large plate. Rest for 5 minutes. Cut into 2cm pieces. 3 To serve, place salad kit including dressing and crispy shallots in a large bowl. Add chicken, noodles, tomatoes, juice and sauce. Toss to combine.…

Koala Santas MAKES 15PREP & COOK 30 MINS 200g White Choc MeltsBlack food colouring gel½ x 250g packet Marie biscuits DECORATIONS 15 Jelly Gems30 white marshmallows30 mini white marshmallows4 strawberry sour straps30 candy eyesDesiccated coconut 1 To prepare decorations, trim one side of each Jelly Gem to sit flat. Cut large marshmallows in half. Cut mini marshmallows in half. Cut sour straps into triangles to create hats. 2 Place melts in a small microwave-safe bowl. Microwave on Medium (50%) in 30 second bursts, stirring until melted and smooth. Tint grey with colouring. 3 To assemble, spread one biscuit with chocolate. Transfer to a large tray. Place Jelly Gem, candy eyes, marshmallows and sour strap on biscuit as pictured. Dip mini marshmallow pieces into chocolate and stick onto sour strap to…

Raspberry Frosé SERVES 4PREP 15 MINS 2 cups rosé wine1 cup frozen raspberries (150g)2 tblsps caster sugarFresh raspberries and edible flowers, to decorate 1 Divide rosé between two small snap-lock bags. Freeze overnight. 2 Just before serving, place frozen rosé in a blender with raspberries and sugar. Blend until smooth. 3 Immediately pour into glasses. Decorate with fresh raspberries and edible flowers. Sangria Frosé SERVES 4PREP 10 MINS 2 cups rosé wine1 cup fresh orange juice1 tblsp caster sugar¼ tsp ground cinnamonShaved red and green apple slices and thinly sliced orange, to serve 1 Divide rosé between two small snap-lock bags. Pour orange juice into another snap-lock bag. Freeze overnight. 2 Just before serving, place frozen rosé and juice, sugar and cinnamon in a blender. Blend until smooth. 3 Divide…

Christmas Gingerbread Wreath Cake SERVES 10PREP & COOK 1 HOUR, 35 MINS 2 x 470g packets Moist Vanilla Cake mix2 tsps mixed spice2 tsps ground ginger1 tsp ground cinnamon MASCARPONE CREAM 1¾ cups thickened cream½ cup icing sugar mixture1 tsp vanilla extract250g tub mascarpone TO DECORATE Macarons, fresh raspberries, blueberries, halved strawberries, dried edible flowers and small gingerbread stars 1 Invert base of a 24.5cm springform pan (base measures 23.5cm). Grease and line base and side with baking paper. 2 Prepare cake mixes according to packet directions, adding spices. Spoon into prepared pan. Smooth over top. Keep frosting sachets for another use. 3 Cook in a moderately slow oven (160C) for about 45 to 50 minutes, or until a skewer inserted into centre comes out clean. Stand in pan for…

Christmas Fig and Apple Pudding SERVES 6–8PREP & COOK 6 HOURS, 35 MINS 375g packet dried mixed fruit250g packet soft and juicy figs, chopped100g chopped dried apricots1 Granny Smith apple (150g), cored, peeled, coarsely grated½ cup brandy½ cup firmly packed dark brown sugar½ cup treacle syrup175g unsalted butter, melted3 eggs, lightly beaten1½ cups fresh breadcrumbs1 cup self-raising flour2 tsps mixed spiceThick vanilla custard and glacé oranges, to serve 1 Combine fruits and brandy in a large bowl. Stand, covered, overnight. 2 Lightly spray a metal pudding steamer (8-cup capacity) with cooking oil. Line base and sides with five x 6cm wide strips of baking paper. 3 Add sugar, treacle, butter, eggs and breadcrumbs to fruit mixture. Mix well. Stir in sifted flour and spice. Pour into prepared steamer. Smooth over…

Roast Pork Banh Mi SERVES 4PREP & COOK 20 MINS 4 long crusty white rolls½ cup whole egg mayonnaise8 slices roast pork½ bunch (50g) fresh coriander, stems trimmed1 long fresh red chilli, thinly sliced2 tblsps hoisin sauce SALAD 6 green spring onions, trimmed1 large carrot, peeled, coarsely shredded1 large Lebanese cucumber, halved lengthways, thinly sliced2 tsps white sugar¼ cup white vinegar 1 To make salad, cut onions into 12cm lengths. Cut each length into long, thin strips. Place in a bowl with carrot and cucumber. Dissolve sugar in vinegar in a small jug. Season with salt and pepper. Pour over vegetables. Toss well. Stand, covered. 2 Place rolls on a large oven tray. Heat in a hot oven (200C) for 3 to 5 minutes until crisp. 3 Using a large…

Red Velvet Truffles MAKES ABOUT 40PREP & COOK 1 HOUR, 15 MINS 125g unsalted butter, at room temperature¾ cup caster sugar2 eggs, at room temperature1 tblsp cocoa powder1 tblsp red food colouring liquid½ cup buttermilk1½ cups self-raising flour150g cream cheese, chopped, at room temperature⅔ cup icing sugar mixture2 x 290g packets White Choc MeltsFinely chopped unsalted pistachios, to decorate 1 Grease 22cm round cake pan. Line base and sides with baking paper. 2 Beat butter and caster sugar in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Blend sifted cocoa with colouring. Beat into butter mixture – it will look curdled at this point. Transfer to a large bowl. Stir in buttermilk and sifted flour until combined. Spoon…

Bagel Shared Board with Smoked Salmon SERVES 6PREP & COOK 25 MINS 6 bagels300g sliced smoked salmonThinly sliced red radish, cucumber slices, cornichons and rocket leaves, to serve LEMON AND DILL DIP 250g tub spreadable cream cheese1 tblsp finely chopped drained baby capers1 tblsp finely chopped fresh dill1 tsp finely grated lemon rind1 tblsp lemon juice SMASHED AVOCADO 2 large avocados¼ cup finely chopped red onion¼ cup finely chopped fresh coriander1 tblsp lime juice 1 Split bagels in half. Place cut-side up on an oven tray. Spray with cooking oil. Season with salt and pepper. 2 Cook in a hot oven (200C) for about 8 to 10 minutes, or until lightly toasted. Remove. Cool. 3 Meanwhile, make lemon and dill dip. Combine all ingredients in a bowl. Season with salt…

BAKING TIPS 1 Give your oven a good clean before Christmas. 2 Read entire recipe before you begin, so nothing is missed. 3 Check correct sized pans are used in recipe. Measure with a ruler or tape measure. Never guess the size of the pan. 4 Follow instructions on recipe for greasing and lining cake pans. This will keep cake moist and stop overbrowning. 5 Make sure all ingredients are measured accurately and level, using standard measuring cups, jugs and spoons. 6 Always have butter and eggs at room temperature. 7 Try cutting dried fruit with wet kitchen scissors or knife. For a change, substitute different liqueurs or spirits in a recipe to macerate fruit. CHERRY RIPE With their dark red skins and sweet, juicy flesh, no Christmas table is…