Indholdsfortegnelse for 2511 i New Idea Food

Roasted Chickpea Haloumi Salad with Hot Honey Dressing SERVES 4 PREP & COOK 45 MINS 420g can chickpeas, drained, rinsed2 tbsp olive oil2 tsp smoked paprika2 bunches asparagus, trimmed, halved225g haloumi, drained, cut into 2cm cubes¾ cup chopped fresh coriander leaves120g baby spinach and rocket HOT HONEY DRESSING ¼ cup extra virgin olive oil 1 tbsp honey 2 tbsp apple cider vinegar 1 small clove garlic, crushed 1 tsp Dijon mustard Pinch dried chili flakes 1 DRESSING Whisk ingredients in a small jug. Season with salt and pepper. 2 Combine chickpeas in a bowl with 1 tbsp oil and 1 tsp of the smoked paprika. Season with salt and pepper. 3 Line a 7-litre air fryer basket with baking paper or an air fryer liner. Add chickpeas. Air fry on…

Spanakopita Christmas Trees MAKES 36 PREP & COOK 1 HOUR 5 MINS 2 tbsp olive oil 1 small onion, finely chopped 1 clove garlic, crushed 250g packet frozen spinach, thawed 180g Greek-style feta, crumbled 2 tbsp finely chopped dill, plus extra sprigs to serve 1 egg, lightly beaten 2 tsp finely grated lemon rind 6 sheets frozen puff pastry, just thawed 1½ cups Greek-style yoghurt 1½ tbsp lemon juice 1 Line two large oven trays with baking paper. 2 Heat 1 tbsp of the oil in a small frying pan over medium-low heat. Add onion and garlic. Cook, stirring, for 6-8 mins, until soft and fragrant. Transfer to a large bowl. Cool. 3 Drain spinach and squeeze out excess liquid. Add spinach, feta, dill, egg and lemon rind to bowl…

Dukkah Lamb with Rocket and Pomegranate SERVES 4-6 PREP & COOK 40 MINS 2 tbsp dukkah2 cloves garlic, crushed1 tbsp chopped fresh oregano2 tsp finely grated lemon rind⅓ cup extra virgin olive oil1.2kg butterflied lamb leg⅓ cup finely chopped fresh parsley1 tbsp lemon juice1 bunch rocket¼ cup fresh pomegranate seeds 1 Combine dukkah, garlic, oregano, half the lemon rind and half the oil in a large bowl. 2 Score skin-side of lamb at 3cm intervals. Add to dukkah mixture. Season with salt and pepper. Toss well to coat. 3 Heat a barbecue grill over medium-high heat. Add lamb for about 5-6 mins on each side, or until browned. Reduce heat to low. Close lid or cover lamb loosely with foil. Cook for a further 15 mins for medium doneness, or…

Gingerbread Men Cupcakes MAKES 12 PREP & COOK 1 HOUR 410g packet red velvet cupcake mix½ cup Creamy DeluxeVanilla Flavoured FrostingLiquid pink food colouringEdible Christmas sprinkles and black writing icing, to decorate CHOCOLATE FROSTING 250g butter, softened2½ cups icing sugar mixture¼ cup cocoa powder3 tsp milk 1 Line a 12-hole muffin pan (⅓-cup capacity) with paper cases. 2 Prepare cupcake mix according to packet directions. Divide evenly among paper cases. 3 Cook in a 160C preheated oven for about 20-25 mins, or until cooked when tested. Remove. Stand in pan 5 mins before transferring to a wire rack to cool. 4 CHOCOLATE FROSTING Beat butter in small bowl of an electric mixer until pale and creamy. Beat in sugar ½ cup at a time, until smooth. Add sifted cocoa and…

Chicken Caesar Pasta Salad SERVES 6 PREP & COOK 40 MINS 3 cups short pasta (I love cellentani) ⅓ cup extra-virgin olive oil salt flakes and freshly ground black pepper zest and juice of 1 lemon 2-3 chicken breast fillets (about 600g) 6 thick day-old bread slices (about 250g), chopped into 2 cm cubes (sourdough works well) 2 baby cos lettuces, chopped2 cups finely chopped broccoli (optional)1 cup shaved or grated parmesan CAESAR DRESSING ½ cup mayonnaise ¾ cup Greek yoghurt 1 tbsp apple cider or white wine vinegar zest and juice of 1 large lemon 1 tsp dijon mustard 1 Bring a large saucepan of salted water to boil. Add pasta and cook until al dente. Drain and rinse pasta under cold water to stop cooking process, set aside.…

Caramel Hazelnut Mango-Misu SERVES 6 PREP & COOK 25 MINS 3 medium, firm, ripe mangoes½ cup firmly packed brown sugar½ cup orange juice18 (160g) savoiardi lady finger biscuitsToasted skinless hazelnuts, freeze-dried edible flowers, to serve MASCARPONE CREAM 300ml tub thickened cream 2 tbsp brown sugar 2 tsp vanilla extract 250g tub mascarpone cheese ½ cup light sour cream 1 Cut away cheeks from mango, either side of the stone. Peel mango. Thinly slice. 2 MASCARPONE CREAM Beat cream, sugar and vanilla in small bowl of an electric mixer until soft peaks form. Using a wire whisk, gently whisk mascarpone and sour cream in a large bowl until combined. Fold in whipped cream in two batches. 3 Combine sugar, orange juice and ⅓ cup water in a small saucepan. Cook, stirring,…

Caramelised Fig and Apple Glazed Ham SERVES 20 PREP & COOK 2 HOURS 10 MINS 8kg cooked whole leg ham Fresh figs and crusty bread, to serve GLAZE 1½ cups fig jam2 x 100g tubs fig paste355ml bottle apple cider¼ cup firmly packed brown sugar2 tbsp soy sauce2 tbsp white wine vinegar¼ cup Dijon mustard2 whole star anise 1 GLAZE Combine all ingredients in a large saucepan over a medium-high heat. Cook, stirring until smooth. Bring to boil. Gently boil, stirring occasionally, for about 30 mins, or until thickened (about 3 cups). Remove star anise and discard. Transfer half the glaze to a bowl. Refrigerate, covered, until ready to serve. 2 Cut through the ham rind, about 10cm from shank end of leg. To remove rind, run thumb around edge…

Salmon Cream Cheese Log SERVES 8-10 PREP 15 MINS 415g can red or pink salmon, drained and flaked250g block cream cheese, chopped4 green onions, finely chopped1 tbsp lemon juice3 tsp Tabasco sauce2 tsp Worcestershire sauce⅓ cup chopped fresh parsley¼ cup oven roasted almonds, finely choppedCrackers or mini toasts, to serve 1 Place salmon, cream cheese, onions, juice, sauces and 1 tbsp of the parsley in a large bowl. Mix well to combine. 2 Spoon mixture onto a sheet of baking paper into a log shape approximately 5cm in diameter. Roll up in paper. Refrigerate for 6 hours, or overnight until firm. 3 Unwrap log. Roll in combined remaining parsley and almonds. 4 Transfer to serving platter. Serve with crackers. TIP For a shortcut, instead of rolling mixture into a log,…

BaconWrapped Pork with Fennel and Cranberry Slaw SERVES 2 PREP & COOK 55 MINS 50g pear fruit paste2 tsp wholegrain mustard1½ tsp fresh thyme leaves200g streaky bacon rashers450g pork filletRoast potatoes, to serve FENNEL AND CRANBERRY SLAW ¼ small (300g) green cabbage, trimmed1 small red apple½ medium (200g) fennel bulb, trimmed, fronds reserved⅓ cup fresh mint leaves2 tbsp chopped dried cranberries¼ cup olive oil2 tbsp white wine vinegar2 tsp wholegrain mustard 1 Microwave pear paste in a heatproof bowl on High for 10-20 secs or until softened. Stir in mustard and thyme until combined. 2 Overlap the edges of bacon slices on a board. Lay pork across the middle of bacon. Spread mustard mixture all over pork. Roll up pork in bacon. Secure with kitchen string at 3cm intervals. 3…

Layered Beetroot and Hommus Dip SERVES 6-8 PREP 15 MINS 350g tub hommus200g tub BeetrootAlmond Dip (see tip)1 Lebanese cucumber, finely diced2 green onions, thinly sliced¼ cup shredded fresh mint leaves2 tbsp pine nuts, toasted 1 Spread hommus over a shallow serving plate. Spoon over beetroot dip. 2 Toss cucumber, onions, mint and pine nuts together in a small bowl. Sprinkle over dip. 3 Serve with lavosh crispbread or crackers of your choice. TIP We used Pilpel Hummous and Beetroot Almond Dips, but any brand of dips can be used. Moroccan Pumpkin and White Bean Dip SERVES 6-8 PREP & COOK 40 MINS 500g packet diced pumpkin and sweet potato1 tbsp Moroccan spice blend, plus extra to serve½ x 250g block cream cheese, chopped400g can butter beans, rinsed, drained ½…

Nectarine and Passionfruit Shortcakes SERVES 4 PREP & COOK 1 HOUR 10 MINS 1 cup self-raising flour⅓ cup caster sugar100g cold butter, chopped1 egg yolk1 tsp vanilla extract¾ cup thickened cream1 tbsp icing sugar mixture1½ tbsp passionfruit pulp2 large, firm, ripe nectarines, thinly sliced 1 Line two oven trays with baking paper. 2 Process flour, caster sugar and butter in a food processor until mixture resembles breadcrumbs. Add egg yolk, vanilla and 1 tbsp cold water. Process until mixture forms a dough. 3 Turn dough onto a lightly floured surface. Knead briefly until smooth. Divide dough in half. Wrap each portion in plastic wrap. Refrigerate 40 mins. 4 Roll out one portion of dough between two sheets of baking paper until 3-4mm thick. Using a 6.5cm round cookie cutter, cut…

Bagel French Toast with Bruschetta Salsa SERVES 4-6 PREP & COOK 30 MINS 4 eggs, lightly beaten¾ cup milk1 tbsp lemon & herb dukkah with almond, plus extra to serve360g packet bagels, split2 tbsp olive oil25g butter, choppedCrumbled feta, to serve BRUSCHETTA SALSA 1½ x 250g punnets cherry tomatoes, quartered½ medium red onion, finely chopped¼ cup thinly shredded fresh basil, plus extra leaves to garnish1 tbsp balsamic vinegar 1 Whisk eggs, milk and dukkah in a jug until combined. Season with salt and pepper. Pour into shallow dish. 2 In two batches, place bagels into egg mixture. Stand for 1 min. Turn over and repeat until soaked. Remove. 3 Heat half of the oil and butter in large frying pan over medium-high heat. Add bagels in two batches. Cook for…

Little Peachy Pecan Fruit Cakes MAKES 8 PREP & COOK 1 HOUR 375g packet mixed dried fruit ¾ cup chopped dried peaches 100g packet red glacé cherries, halved 175g butter, chopped ½ cup firmly packed dark brown sugar ¼ cup golden syrup ½ cup sweet sherry, plus 2 tbsp extra 1 Granny Smith apple (170g), peeled, grated ½ tsp bicarbonate of soda 2 x 59g eggs, lightly beaten 1¼ cups plain flour ¼ cup self-raising flour 1½ tsp mixed spice ⅓ cup chopped pecans, plus extra for decorating (optional) 1 Grease an 8-hole (1-cup capacity) mini loaf pan. Line holes with baking paper to cover bases and sides, extending 2cm above edges. 2 Combine mixed fruit, peaches, cherries, butter, sugar, syrup, sherry and ¼ cup water in a large saucepan…

Pork Nasi Goreng SERVES 4 PREP & COOK 30 MINS 450g packet family-size microwave basmati rice 4 green onions 4 eggs 400g pork stir-fry strips 2 medium red chillies, finely chopped, plus extra to serve 4 cloves garlic, crushed 1 tbsp fresh ginger paste ½ x 185g jar Malaysian nasi goreng rice paste 2 tbsp kecap manis, plus extra to serve (see tip) Fresh coriander leaves, sliced cucumber, cherry tomato wedges, to serve 1 Heat rice according to packet directions for 2½ mins. 2 Thinly slice the onions diagonally, separating the white part and green tops. 3 Heat an oiled, large wok over a medium heat. Add eggs, two at a time. Cook for 2-3 mins, until whites are set and yolks are still soft. Transfer to a large plate.…

Salmon En Croute SERVES 4-6 PREP & COOK 1 HOUR 1 small onion, finely chopped 1 clove garlic, crushed 150g baby spinach leaves ⅔ cup spreadable cream cheese 2 tbsp sour cream 2 tsp Dijon mustard 1½ tbsp chopped fresh dill, plus extra sprigs to garnish 4 x 200g skinless salmon fillets 4 sheets frozen puff pastry, just thawed 1 egg, lightly beaten Mixed salad leaves, lemon wedges, to serve 1 Heat a lightly oiled, large frying pan over medium-high heat. Add onion. Cook, stirring, for 3-5 mins, until soft. Stir in garlic. Add spinach. Cook, stirring, until just wilted. 2 Stir in cream cheese, sour cream, mustard and dill until well combined. Season with salt and pepper. Cool. 3 Cut horizontally through the side of each salmon fillet, about…

Brie and Prosciutto Tarts $2.55 PER SERVE MAKES 12 PREP & COOK 35 MINS 3 sheets frozen puff pastry, just thawed200g round double brie, cut into 12 wedges2 tbsp fresh thyme leaves1 small red apple1 lemon, halved100g packet prosciutto (12 slices)Micro herbs, to garnish (optional) 1 Lightly spray a 12-hole muffin pan (⅓-cup capacity) with oil. 2 Using a 9cm round cutter, cut out 12 rounds from pastry. Line prepared pan with pastry rounds. Place a wedge of cheese in each case. 3 Cook in a 220C preheated oven for about 15 mins, or until pastry is puffed and golden. 4 Cut apple into thin matchsticks. Squeeze over lemon juice. Cover with cold water. 5 Cut prosciutto slices in half lengthways. Fold up loosely. 6 Serve tarts warm, topped with…

Merry Berry Meringues MAKES ABOUT 21 PREP & COOK 2 HOURS 40 MINS 8 egg whites, at room temperature2 cups caster sugar3 tsp cornflour1 tsp white vinegar600ml thickened cream3 tsp vanilla extractFresh mint or strawberry leaves, to decorate BERRY SYRUP 250g punnet strawberries, sliced125g punnet raspberries1 tbsp pomegranate arils2 tbsp icing sugar mixture1 tbsp pomegranate juice 1 Grease three large oven trays. Trace 21 x 6cm circles onto baking paper. Place onto prepared trays, traced-side down. 2 Beat egg whites in large bowl of an electric mixer until frothy. With motor operating, gradually add sugar, 1 tbsp at a time, beating well after each addition until sugar is dissolved. Continue to beat for a further 5 mins, or until thick and glossy. Beat in cornflour and vinegar. 3 Transfer half…

Chargrilled Vegie and Pearl Couscous Salad SERVES 6 PREP & COOK 30 MINS 400g packet pearl couscous (about 2½ cups)2 tbsp extra virgin olive oil2 zucchini, thinly sliced diagonally175g packet mini capsicum, halved, seeds removed300g punnet Mix-a-Mato tomatoes, halved or quarteredb 60g baby spinachleaves⅓ cup pistachio kernels, toasted, roughly chopped Marinated feta, drained, crumbled DRESSING ½ cup Basil, Pesto, Pecorino& Cashews dip2 tbsp lemon juice 1 Bring 2¾ cups water to the boil in a large saucepan. Add couscous. Reduce heat. Simmer, covered, for 10 mins or until water is absorbed and couscous is tender. Remove from heat. Drizzle over 1 tbsp of the oil. Stir with a fork to separate grains. Transfer to a large bowl to cool. 2 Meanwhile, toss zucchini and capsicum with remaining in oil in…

Crunchy Fish and Slaw Subs MAKES 6 PREP & COOK 25 MINS 6 pieces frozen crumbed fish (425g)200g bag coleslaw¼ cup Crispy Noodle Salad Dressing6 crusty long rolls½ cup lime and chilli mayonnaise1 cup loosely packed fresh coriander sprigsLime wedges, to serve (optional) 1 Cook fish according to packet directions for about 20 mins, or until cooked. 2 Meanwhile, combine coleslaw and dressing in a bowl. 3 Cut rolls in half horizontally. Spread mayonnaise evenly over cut sides. Cut fish pieces in half lengthways. Divide fish, coleslaw and coriander sprigs over bases of rolls. Replace tops. 4 Serve subs with lime wedges (optional). Ham and Cheese Tortellini with Rocket SERVES 4 PREP & COOK 20 MINS 625g packet ham and cheese tortellini¼ cup olive oil3 tomatoes, chopped2 cloves garlic, thinly…

Caramelised Ham and Pineapple Sliders SERVES 6 PREP & COOK 20 MINS ¼ pineapple (450g)¼ cup smokey barbecue sauce1 tbsp brown sugar12 x ½cm thick slices leftover ham (about 350g), cut to fit rolls6 seeded hamburger brioche rolls, split, toasted60g baby spinach leaves6 slices mature cheddar cheese, halved diagonally 1 Peel pineapple. Remove and discard core. Cut pineapple crossways into 1cm-thick slices. 2 Combine sauce and sugar in a small bowl. Brush over both sides of the ham and pineapple. 3 Heat an oiled, large, char-grill plate or barbecue hot plate over a medium heat. Add pineapple and ham, in two batches. 4 Cook for 1 min on each side, or until lightly charred. Remove. 5 To serve, top base of rolls with spinach, cheese, ham and pineapple. Replace lids.…

Malteser Ice-Cream Slice MAKES 12 PREP 25 MINS 250g Butternut Snap Cookie600ml tub thickened cream395g can sweetened condensed milk250g packet Maltesers, coarsely chopped 1 Lightly grease a 19cm x 30cm lamington pan. Line base and two long sides with baking paper, extending paper 2cm above pan edges. 2 Place cookies into a large snap-lock bag. Seal. Gently beat with a rolling pin until coarsely crushed. Spread evenly over base of prepared pan. 3 Beat cream in a large bowl of an electric mixer until soft peaks form. Add condensed milk. Beat for about 5 mins, or until firm peaks form. 4 Reserve ½ cup of the Maltesers. Add remaining Maltesers to cream mixture. Stir until combined. Pour over biscuit base. Smooth over top. 5 Scatter reserved Maltesers over top. Press…

Tips for an EASIER CHRISTMAS 1 MASTER YOUR MENU Plan your menu. Start with the main centrepiece (ham, turkey, pork) and add on from here – consider complementary starters, sides and sauces. 2 DON’T SHOP TILL YOU DROP ‘Click and Collect’ or get your products delivered, otherwise hit the shops early to avoid the last-minute crowds. Build your shopping list in advance. 3 GO IN-SEASON FOR THE SILLY SEASON Incorporate in-season produce into your menu – it’ll be cheaper and in abundance. 4 STAPLE STASH, SAVE CASH Buy your staples ahead of time and when on special. 5 SHARE THE LOAD Allow some extra hands to bring along dishes if need be! 6 MAGICAL MEAL PREP Prepare ingredients the day before where possible. Any simple tasks can be done ahead: peel…

Christmas Fig and Apple Pudding SERVES 6-8 PREP & 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 butter, melted3 eggs, lightly beaten1½ cups fresh breadcrumbs1 cup self-raising flour2 tsp 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 side 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 top.…