Innholdsfortegnelse for Christmas 2022 i delicious. Cookbooks

FOR US, THE FESTIVE season signals the time to stop, take stock and gather our favourite people for some well-earned celebrations. This year, we’re ready to indulge, connect and enjoy all the season has to offer, and, naturally, food is at the centre of these good times. This bumper cookbook is all about sharing the love, whether you’re having an elegant cocktail party, making brunch, baking gifts or hosting the main event with all the trimmings. Get started with luxe nibbles and share plates on p 8. Next up, a chapter full of seafood (p 24) to make your Aussie Christmas dreams come true. You’ll find traditional mains with some clever twists from p 40, then on p 56, we’ve assembled a whole chapter of sides and salads, so you…

CREATED IN A SIMPLE LOAF TIN, THIS EASY BOMBE ALASKA SANDWICHES CARAMEL ICE CREAM BETWEEN LAYERS OF CAKE, THEN COVERS THE LOT IN FLUFFY MERINGUE GINGERBREAD BOMBE ALASKA SERVES 10-12 Begin this recipe at least 8 hours ahead. You will need a kitchen blowtorch. ⅓ cup (100g) ginger preserve⅓ cup dulce de leche or thick caramel1.5L store-bought salted caramel ice cream, softened slightly GINGERBREAD CAKE 2 cups (300g) plain flour, sifted2 ½ tsp baking powder, sifted1 tbs ground ginger2 tsp mixed spice1 tsp cinnamon¾ cup (170g) dark brown sugar100g unsalted butter, melted¾ cup (270g) golden syrup1 egg, plus extra 2 yolks, lightly beaten2 tsp finely grated ginger MERINGUE 6 egg whites, at room temperature1 ½ cups (330g) caster sugar Preheat oven to 160°C. Line a 12cm x 27cm (2.5L-capacity) loaf…

FROZEN DUMPLINGS GET THE GOURMET TREATMENT WITH THIS EASY TAHINI-SOY SAUCE AND A GENEROUS DRIZZLE OF CRISPY CHILLI OIL SPICY PORK NOODLES SERVES 4 ⅓ cup (80ml) dark soy sauce400g pork mince¼ cup (60ml) peanut oil2 garlic cloves, crushed2cm piece (10g) ginger, grated2 long green shallots, finely chopped¼ cup (70g) Chinese sesame seed paste (from Asian food shops) or tahini2 tbs chilli oil2 tbs light soy sauce2 cups (500ml) chicken stock500g fresh Shanghai noodles, cooked according to packet instructions½ tsp Sichuan peppercorns, crushed1 Lebanese cucumber, peeled, seeds removed, cut into matchsticks Combine dark soy sauce and pork in a bowl. Cover and set aside for 10 minutes to marinate. Place a wok over high heat until smoking, then add half the peanut oil. When oil is hot, add pork mixture…

FESTIVE BREAKFAST Whether it’s the big day or the morning after, kick off with an indulgent meal, made for sharing. Beetroot-cured salmon blinis, apple-pickled celery, p 14 Bloody Marys and cheddar, p 113 Ham & cauliflower fritters, p 110 The ultimate banana pancakes, p 117 Crostata di ricotta e marmellata (ricotta & marmalade tart), p 81 COCKTAIL PARTY Small bites with sparkling flavours are ready to wow – just add mood lighting and Christmas tunes. The Prohibition cocktail, p 21 Four-cheese arancini with mojo verde, p 14 Cherry-glazed duck breast on brioche toasts, p 21 Salt-baked prawns, p 33 Negroni cannoli with candied orange, p 94 VEGETARIAN BANQUET With rich roasted flavours and a stunning dessert to finish, every morsel of this meal will delight. Green olive bagna cauda with…

RICE-STUFFED TOMATOES WITH MUSTARD SEEDS AND CURRY LEAVES SERVES 6 You can serve these baked tomatoes as a main, as part of a banquet or as a hearty side dish. 6 (1.5kg total) large heirloom tomatoes2 tbs ghee2 tsp yellow mustard seeds1 tsp nigella seeds½ tsp ground turmeric4 sprigs curry leaves1 onion, finely chopped3 garlic cloves, crushed3cm piece (15g) ginger, finely grated¾ cup (150g) long grain rice1 ¼ cups (310ml) chicken stock3 cups baby spinach leaves¼ cup chopped dill leavesExtra virgin olive oil, to drizzleGreek-style yoghurt, to serve Preheat oven to 220°C. Cut a 1cm slice off the top of each tomato, set tops aside. Scoop seeds out of tomatoes, place in a small food processor and whiz until smooth. You should have about 1 ½ cups tomato puree. Set…

WITH THE CRUNCH OF TOASTED SEEDS AND CREAMY FETA, THIS ELEVATED TAKE ON ROASTED VEG IS EASY TO WHIP UP AND GREAT FOR FEEDING A CROWD WITH A CRUNCHY SEMOLINA COATING AND IRRESISTIBLE SALT & VINEGAR FLAVOUR PAIRING, THESE SEXY SPUDS ARE A FESTIVE MUST THIS FIVE-STAR SIDE IS NO ORDINARY SALAD. SPICED POTATOES AND CHICKPEAS NESTLE AMONGST CRUNCHY ICEBERG WEDGES ON A CREAMY YOGHURT BASE INDIAN-SPICED POTATO AND ICEBERG SALAD WITH YOGHURT SERVES 4-6 1kg chat potatoes, halved or quartered, depending on size400g can chickpeas, drained, rinsed¼ cup (60ml) vegetable oil, plus extra to shallow fry1 tsp each cumin seeds, brown mustard seeds and crushed coriander seeds1 tsp ground turmericFinely grated zest of 1 lime, plus lime halves to serve2 long green chillies, thinly sliced1 small onion, thinly sliced…

PUT LEFTOVER HAM TO GOOD USE WITH THESE BRUNCH FAVES. GOLDEN JAFFLES AND CRISPY FRITTERS ARE IDEAL FOR KICKING OFF BOXING DAY IN RELAXED STYLE ADD A LITTLE FRENCH FLAIR WITH THIS CLASSIC CROQUE MADAME, MADE WITH THICKLY-SLICED HAM AND PLENTY OF GRUYERE HAWAIIAN JAFFLE SERVES 4 You will need a jaffle maker for this recipe. 8 slices square white bread60g unsalted butter, softened300g thinly sliced leftover ham¼ small pineapple, thinly sliced1 cup (100g) grated mozzarella½ tsp dried oregano½ tsp chilli flakes, plus extra to serve⅓ cup basil leaves, plus extra to serve Preheat a jaffle maker. Spread one side of each slice of bread with butter. Flip 4 of the slices over, so the butter is on the underside. Top the unbuttered side with ham, pineapple, mozzarella, oregano, chilli…