Indholdsfortegnelse for December 2017 i Taste.com.au

a lot of people think Christmas starts too early. But I’m all for it. I look forward to Christmas in the same way as a big overseas holiday. But this year, anticipation is at an all-time fever pitch, thanks to this issue! We set ourselves a high bar: to make every reader the star of Christmas. All the recipes needed to truly thrill, with beautiful, new and inspiring ideas. We wanted a feast of fresh flavours that wowed on every page. Even our weeknight meals (Cook it Now, page 35) were set at 17 minutes to get you through the silly season, plus they’re all equally stunning on the Christmas table. Our sweet dishes (All-star Desserts, page 104) also had to totally knock your socks off, be 100 per cent…

We’ve taken two dessert faves – sticky date cake and chocolate mousse – and topped them with a golden toffee crown for our trifle spectacular. choc mousse & sticky date trifle  serves 10-12 | prep 45 mins (+ cooling & 8 hours chilling time) | cooking 1 hour product watch CSR Pure Icing Sugar dissolves easily and gives the cream structure. 250g medjool dates, pitted, finely chopped 1 tsp bicarbonate of soda 100g butter, at room temperature 530g (2 1 /2 cups) CSR Caster Sugar 3 eggs 225g (1 1 /2 cups) self-raising flour 1 /4 tsp ground cinnamon 125ml ( 1 /2 cup) salted caramel topping, plus extra, to drizzle 60ml ( 1 /4 cup) Frangelico (optional) 450ml double cream 185ml ( 3 /4 cup) thickened cream 45g (…

beef tacos with summer salsa Let the sunshine in with this fruity salsa served with flavour-packed beef. Simply coat rump steak in a punchy two-ingredient marinade, then give it a quick spin on the barbecue. Whip up the salsa – a mouth-watering mix of pineapple, mint, cucumber, shallot and strawberries – and then pile it all onto soft tortillas for a speedy dinner that’ll bring out plenty of smiles.…

“This cookbook is packed with modern classics. What’s more, all the recipes rely on everyday ingredients; staples you probably already have in your fridge, freezer or pantry.” Yummy, Easy, Quick by Matt Preston is published by Plum, $39.99. Available from good bookshops and online. What’s for dinner? Answering this question is what this cookbook is all about. We all have a selection of go-to dishes to cook for family and friends but, delicious though they are, even the best of us can get stuck in a rut, caught on a culinary hamster wheel, cooking the same repertoire of nine or so dishes over and over again. This book aims to break this cycle with dishes that are easy, delicious and nutritious, and that minimise the washing up along the way!…

“I’m somewhat in love with the delicate, slightly nutty flavour of rainbow trout. Stuff it with a salty-sweet filling and add a silky puree for an elegant main course.”Manu Feildel stuffed trout with chestnut cauliflower cream serves 4 | prep 25 mins | cooking 45 mins 60g dried cranberries 1 tbs olive oil 3 bacon rashers, finely chopped 1 brown onion, finely chopped 2 garlic cloves, crushed 120g (2 cups) fresh breadcrumbs 10-12 fresh sage leaves, thinly sliced 1 egg, lightly whisked 8 x 150g rainbow trout fillets, skin on, pin-boned (see tips) 20g butter 1 bunch broccolini, trimmed 200g green beans, trimmed Fried sage leaves, to serve chestnut cauliflower cream 1L (4 cups) chicken stock 550g trimmed cauliflower, cut into florets 2 1  /2 tbs pouring cream…

Just before serving, drizzle these sublime mini cheesecakes with a rich, smooth salted caramel sauce. sugar-free passionfruit sponge serves 10 | prep 40 mins (+ cooling time) | cooking 20 mins 120g ( 2 /3 cup) potato flour or gluten-free cornflour, plus extra, to dust 4 eggs 140g ( 1 /2 cup) xylitol 3 tsp vanilla bean paste 1 1  /2 tsp gluten-free baking powder 20g ( 1 /4 cup) desiccated coconut 300ml ctn pouring cream 130g ( 1 /2 cup) Greek-style yoghurt 3-4 passionfruit, halved 250g punnet strawberries, halved 125g punnet raspberries 1 Preheat oven to 180°C/160°C fan forced. Grease two 6cm-deep, round 20cm cake pans with oil. Line bases and sides with baking paper. Grease paper and dust with extra potato flour. Use an electric mixer…

baking chills me out. Slowing down, having to be precise and concentrate – it’s my kind of meditation. I’ve even been known to park myself in front of the oven to watch a cake cook, like television. At Jamface, the cake and pastry shop I run with my bestie Sarah, we serve things that are a mash-up of French and Australiana – a love child between Paris and the Country Women’s Association (CWA), if you will. That’s how the recipes in this book have been informed – they’re flavourful, real and uncomplicated. Anything decorative is there to punch flavour first, looks second. Poh Ling Yeow strawberry lychee chiffon cake  serves 10-12 5 eggs, separated 2 egg whites, extra 1 /2 tsp cream of tartar 150g ( 2 /3 cup) caster…

pina colada rum balls Omit the cocoa powder. Swap the dark rum for white rum. Add a 450g can well-drained crushed pineapple in syrup. The mixture will be softer, so chill it for at least 1 hour before and after rolling. To decorate, use white choc melts instead of dark. Use 170g (2 cups) shredded coconut and roll the rum balls in it, then top each ball with a piece of chopped glacé pineapple. mai tai rum balls Replace the shortbread with Arnott’s Orange Slice. Increase the desiccated coconut to 130g (1 1 /2 cups). Omit cocoa powder. Reduce dark rum to 2 tbs and add 1 tbs white rum. Add 1 tsp finely grated lime rind. The mixture will be softer, so chill it for at least 1 hour…

CHRISTMAS PUDDING POPSICLES  makes 12 | prep 15 mins (+ overnight freezing time) | cooking 5 mins 900g Pauls Double Thick Custard Rich Chocolate 80g (½ cup) honey-roasted nuts, finely chopped 100g (¹/ ³ cup) fruit mince 50g (¹/ ³ cup) dried cranberries, chopped 2 tbs brandy or rum (optional) 200g dark chocolate, chopped 100g white chocolate, chopped 20g (¼ cup) desiccated coconut Silver cachous, to decorate 1 Place the custard, nuts, fruit mince, cranberries and brandy or rum, if using, in a large bowl. Stir to combine. 2 Divide custard mixture among twelve 80ml (¹/ ³ cup) popsicle moulds. Insert a popsicle stick in the centre of each. Freeze overnight or until set (6-8 hours). 3 Remove popsicles from freezer and quickly unmould, placing on a tray lined with…

Shaw + Smith Sauvignon Blanc 2017 $27 A real showstopper that will thrill savvy-b lovers and convert many more, this is often held up as a benchmark for just how good Aussie sav blanc can be. Deliciously bright with loads of grapefruit and a crisp, dry finish. Yum. Wirra Wirra Mrs. Wigley Moscato 2017 $18 Equally at home in a sunset cocktail or with a breakfast fry-up of Christmas ham and eggs, this delightful moscato is the perfect tipple any time. Naturally low in alcohol, it’s bursting with rose and lychee, and has a lovely freshness. Turkey Flat Grenache 2016 $30 This red is made for festive summer sipping. Throw it in the fridge for 30 minutes, then enjoy the generous berry flavours delivered with finesse. Fantastic with Mediterranean-style dishes…

christmas tree meringue pops makes 12 | prep 30 mins (+ 1 hour cooling time) cooking 1 hour 2 egg whites, at room temperature Pinch of cream of tartar 100g ( 1 /2 cup) caster sugar Green gel or paste food colouring (see tip) 12 lollipop sticks 100g white chocolate, melted Assorted sprinkles, to decorate 1 Preheat oven to 120°C/100°C fan forced. Take 2 sheets of baking paper and draw 6 triangles on each, 5cm along the base and 7.5cm high (from centre of base to tip). Place paper, marked side down, on 2 baking trays. 2 Use electric beaters to beat the egg whites and cream of tartar until stiff peaks form. Gradually add sugar, 1 tbs at a time, beating constantly until the sugar dissolves and the meringue…

tip 1 To ensure the cake base fits inside your trifle bowl, place the bowl upside down on top of it and press lightly to make an imprint. Trim the cake following the imprint. tip 2 The base of a cake is generally flatter, and more sticky, than the top. So, place the cake stars in the bowl with their bases against the glass to make a perfect seal. tip3 After adding half the mousse to the bowl, place the soaked cake offcuts in the centre. Press down lightly with the back of a spoon so they’re just about level with the mousse. tip4 To make a neat line of caramel around the side of the bowl, you’re best using a piping bag. Pipe around the edge of the mousse,…

“Generous slabs of slice, great colour and a certain joyous mayhem from the winning entries.”Matt Preston COOK THE COVER JUDGE 2 winners… 3 runners-up… TO ENTER our Cook the Cover comp this month, see p27…

You can easily make these wellingtons gluten-free by using gluten-free puff pastry. A decadent pancetta and mushroom layer makes this special. My beef wellington is traditional with a few key twists, such as soaking the beef in red wine for 24 hours before cooking. Don’t be tempted to cut this short, because it infuses the beef with a lovely, rich flavour. I recommend using a good-quality red wine – pinot noir works very well, but you can use any variety. Some chefs use pâté to coat the beef, but I like to encase it in pancetta and garlicky mushrooms with pork fat added, because they give the meat even more depth of flavour. They’ll also help ensure it doesn’t dry out during cooking. The resulting dish is a golden,…

“I love a dinner party dessert that can be made ahead, and these trifles fit the bill. The mango, coconut and ginger combo adds a sublime tropical, south-east Asian twist. Papaya, peach, kiwifruit and berries would also work a treat.” Marion Grasby coconut, mango & ginger trifles  serves 6 | prep 30 mins (+ cooling & 4 hours freezing time) | cooking 15 mins 500g store-bought madeira or sponge cake, cut into roughly 1.5cm pieces 2 large mangoes, peeled, cut into 1cm pieces 150g honey-roasted macadamias, coarsely chopped coconut granita 110g ( 1 /2 cup) white sugar 400ml can coconut milk 1 tbs fresh lime juice vanilla cream 500ml (2 cups) pouring cream 110g ( 1 /2 cup) white sugar 1 vanilla bean, split, seeds scraped 4 sheets gelatine 150g…

“ I’ll be looking for fine strands and neat stars of golden toffee.” matt preston CELEBRITY JUDGE how would you like to have $1000 up your sleeve, ready to spend on whatever you like? Simply make our Choc Mousse & Sticky Date Trifle, snap a photo and share it with us for your chance to win one of five $1000 EFTPOS gift cards, thanks to CSR Sugar. Life would be looking pretty sweet indeed, with a delectable trifle on the table and a gift card in your wallet to make your shopping wishlist a reality! Total prize pool $5000 SEND IN YOUR ENTRIES BY 27 DECEMBER two ways to enter email it: Send a photo of your creation, with your name, address and telephone number to us at tastecookandwin@news.com.au…

glitterballs We love pretty shiny things, especially when those pretty shiny things are actually edible, like these gorgeous French white chocolate baubles in disguise, $20.95 for a pack of 9. Scatter them artfully on your Christmas table, keep them in a special bowl as decoration or pop a few on top of your trifle or pav. Get them from essentialingredient.com.au – order before 17 December for Christmas delivery. OUT NOW: AMAZING SALADS This is the best-value Christmas present around – for just $9.99 you can gift (or keep) the latest Taste cookbook, Amazing Salads. It’s packed full of fabulous salad ideas that will make this your most delicious summer yet. Find it in supermarkets and newsagencies, and you can also now buy online, see p136. books for cooks Whether you’re…

Rum balls tick all my boxes for this time of year: they’re easy to make, versatile, store well and are ideal as gifts. Best of all, the flavours actually develop with time, so you have the perfect excuse to sample one every day – just to see how they’re going, of course! Michelle Southan Get the party started with our cocktail-inspired twists! let’s go! classic rum balls  makes 34 | prep 20 mins (+ 1 hour chilling time) 250g pkt Arnott’s Arno Shortbread 105g (1 1 /4 cups) desiccated coconut 35g ( 1 /3 cup) cocoa powder 395g can sweetened condensed milk 60ml ( 1 /4 cup) dark rum 375g pkt dark choc melts, melted Shredded coconut (or extra desiccated coconut), to decorate 1 Place the shortbread…

Manu Q What’s the secret to crispy roast potatoes? The type of potatoes you choose is the first, and most important, step. You want a light, floury variety that isn’t waxy, such as russet, coliban, dutch cream or golden delight. Cut potatoes into quarters, place in a saucepan of salted cold water and bring to the boil over high heat. Cook for 15 minutes or until just overcooked. Drain well in a colander and toss them around a little bit to break up, as this will give you lots of crispy bits when roasted. Preheat the oven to 240°C/220°C fan forced. Spread potatoes over an oiled baking tray, drizzle with vegetable oil and dot with very soft butter. Season. Roast, turning halfway, for 20 minutes or until crisp and golden,…

STOCKING FILLER Half the fun of Christmas is all those extra little treats that seem to be stashed around the house way beyond the festive season. The ones you buy to add to your kids’ stockings or keep on the top shelf of the pantry as a ‘just in case’, then end up eating yourself late at night while catching up on your favourite Netflix series. These sweet little Cadbury Santa chocolate share packs, $5, are perfect for all of the above. Choose from oozy Caramello or gooey Marshmallow Santa. sleeping beauties Do you find yourself glazing over at the thought of doughnuts in a Homer-style daze – “Mmm, doughnuts”? You can indulge those sugar-coated dreams with this Krispy Dreme Pillowcase, $35. Covered with sprinkles and frosted delights galore, you…

A FRIEND FOR DINNER Transform your dinner into a Japanese feast with the rich, sweet flavour of Obento Tonkatsu Sauce. Accompany crumbed pork or chicken with shredded cabbage and rice… and don’t forget the Obento! Visit oriental.com.au YOUR NEW SQUEEZE Your favourite dishes just got more interesting. S&B Wasabi works its magic with sushi and sashimi, but also pairs beautifully with steak or grilled chicken. Stir a little into mayonnaise for a spicy condiment. Visit oriental.com.au HIGH PRAISE INDEED Praise Deli Style Roasted Sesame Olive Oil Vinaigrette adds an Asian-inspired twist to hot or cold salads. The flavourful blend of sesame, soy and olive oil will be a hit with everyone from fussy eaters to dinner party guests. Visit praise.com.au ITALIANS DO IT BETTER Pick up a pizza base or…