Innholdsfortegnelse for This is Christmas i delicious. Cookbooks

THERE’S SOMETHING magical about Christmas – the sparkle of lights, the laughter of loved ones, the irresistible aromas wafting from the kitchen… This collection of recipes is here to help you weave a little extra enchantment into your festive feast this year. From elegant canapés that disappear in moments to show-stopping desserts that command attention, every dish has been crafted with both flavour and ease in mind. You’ll also discover clever shortcuts and make-ahead tips, ensuring you spend less time in the kitchen and more time making memories. This Christmas, let these recipes help you create something truly delicious. Follow us: @deliciousAUS…

HAM CROQUE MADAME MAKES 4 200g creme fraiche150g Gruyere, grated1 tbs Dijon mustard8 slices thick-cut white sourdough12 slices leftover ham1 tbs extra virgin olive oil4 eggs Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Combine creme fraiche, Gruyere and mustard in a bowl. Season with salt flakes and freshly ground black pepper and mix to combine. Spread mixture on one side of half the slices of bread. Top with ham, then sandwich with remaining bread. Spread remaining creme fraiche mixture over the top of each sandwich. Place sandwiches on prepared tray and place in the oven for 10 minutes, or until cheese is melted. Switch the oven to grill on high and cook sandwiches for a further 2-3 minutes, until tops are completely dark golden brown.…

SMOKY CHILLI SALT MAKES 2 SMALL JARS 100g salt flakes1-2 tbs chilli flakes, to taste2 tbs dried oregano2 tsp smoky paprika Combine salt, chilli flakes and spices in a small bowl. NOTES: Store chilli salt in an airtight container or split between 2 sterilised jars (see tip, p 94). Use within 2 years. Serve with grilled meat or fish, or bring to summer barbecues to sprinkle on salads, sides and grilled meats. VANILLA & CINNAMON SALT MAKES ½ CUP Vanilla and cinnamon is the sweetest seasoning for baked goods. ½ cup (110g) salt flakes2 vanilla beans, split, seeds scraped, pods discarded½ tsp ground cinnamon Whiz all ingredients in a small food processor or spice grinder. Serve sprinkled over cakes and muffins, or baked pears. CHOCOLATE PEPPERMINT FUDGE MAKES 16 SQUARES…

RECIPE NOTE: This cured salmon can be stored in an airtight container in the fridge for up to 5 days. SALT, SUGAR & SPICE CURED SALMON SERVES 10-12 Begin this recipe at least 2 days ahead. 1 tbs allspice berries2 tsp juniper berries10 cloves2 tbs whole black peppercorns1½ tbs each cumin seeds and coriander seeds1 cup (225g) cooking salt¾ cup (165g) golden caster sugar or raw sugar1.25kg side salmon, skinned, pin‑boned (ask your fishmonger to do this for you)1 bunch dill, finely chopped200ml creme fraiche2 tbs (about 4 quarters) finely chopped preserved lemon½ baguette, thinly sliced and toasted Place spices in a frypan over medium-low heat and toast for 2 minutes, or until fragrant. Set aside to cool. Using a mortar and pestle, grind to a fine powder. Transfer to a…

RECIPE NOTE: These skewers can be made up to a day ahead and stored, covered, in the fridge. QUICK SKEWERS MAKES 18 You’ll need 18 thin 8cm skewers. 2 (75g total) large slices smoked salmon6 hard-boiled quail eggs (from Asian and specialty grocers), peeled2 tbs aioli2 tbs finely chopped chives6 caperberries (from specialty grocers)3 slices prosciutto6 red seedless grapes6 cubes manchego cheese6 strips roasted red capsicum6 pitted large kalamata olives6 white anchovies Tear salmon into 6 strips. Dip an egg halfway into aioli, then press into chives to coat. Skewer with salmon and a caperberry to finish. Repeat to make 6. Tear prosciutto into 6 strips. Skewer with grapes and cheese onto 6 skewers. Skewer capsicum, olives and anchovies onto remaining 6 skewers. Serve. EASIEST ONION TARTE TATIN SERVES 8 2…

ROCKET, FIG & PISTACHIO SALAD WITH AGRODOLCE ONIONS SERVES 6 Agrodolce is a pairing of sweet and sour flavours. 2 bunches rocket leaves6 figs, halved¼ cup (35g) slivered pistachios2 tbs finely chopped dill2 tbs extra virgin olive oil, plus extra, to drizzle50g firm goat’s cheese, finely shaved AGRODOLCE ONIONS 2 tbs extra virgin olive oil2 large red onions (600g total), sliced into 1cm-thick rounds2 tbs caster sugar¼ cup (60ml) balsamic vinegar⅓ cup (50g) tart dried cherries For the agrodolce onions, heat oil in a large, deep frypan over medium heat. Add onion, season with salt flakes and freshly ground black pepper, and cook, covered but stirring occasionally, for 20-25 minutes, until very soft. Add the sugar, vinegar and cherries, and cook for a further 3-4 minutes, until reduced but still…

MANGO & COCONUT PANCAKES SERVES 4 1½ cups (375ml) coconut cream6 eggs, separated1½ cups (225g) self-raising flour, sifted1½ tbs finely grated palm sugar1½ tsp baking powder, siftedCooking oil spray, to grease500g sour creamLeftover thinly sliced mango, desiccated coconut and runny honey, to serve Preheat oven to 100°C/80°C fan-forced. To make pancake batter, whisk coconut cream, egg yolks, flour, sugar, baking powder and a pinch of salt flakes in a bowl until combined. In a separate bowl, using a clean whisk, whisk egg whites to medium peaks, then fold into coconut mixture. Grease a non-stick frypan and place over medium-high heat. Pour ⅓ cup (80ml) pancake batter into pan and cook for 2 minutes, or until bubbles form. Flip and cook for a further 1 minute, or until cooked through. Transfer…

RECIPE NOTE: In this impressive recipe, a spiced honey glaze is concealed beneath a spectacular golden herby crust. SAGE-RUBBED PORCHETTA WITH QUINCE GLAZE SERVES 8 Begin this recipe at least 5 hours ahead. You’ll need kitchen string. 1kg rock salt, plus 1 tbs salt flakes3kg piece boneless pork belly (skin on; the shorter end of the pork should be at least 20cm wide)2 bunches sage, leaves picked⅓ cup (80ml) extra virgin olive oil, plus 1 tbs extra6 green apples, halved crossways1 cup (250ml) chicken stock200g quince paste2 tbs balsamic vinegar SAGE, RYE & CURRANT STUFFING 150g rye bread, chopped500g pork and fennel sausages, removed from casings, meat roughly chopped⅓ cup (50g) currants½ bunch sage, leaves picked, finely chopped Spread half the salt over the base of a deep-sided baking tray and…

RECIPE NOTE: Nothing says ‘Christmas’ like these adorable gingerbread people. They can be iced however you like to personalise as gifts. RECIPE NOTE: The gingerbread should have a slightly crunchy outer texture with a soft centre. The crispiness will help to hold the biscuit’s shape, allowing you to easily build the tree structure. GINGERBREAD DOUGH MAKES 1 QUANTITY 2½ cups (375g) plain flour, sifted, plus extra, to dust½ tsp bicarb soda, sifted1½ tbs ground ginger, sifted150g dark brown sugar125g unsalted butter, softened1 egg⅓ cup (80ml) golden syrup Whiz flour, bicarb, ginger, sugar and butter in a food processor to fine crumbs. Add egg and syrup, and whiz until dough just comes together. Transfer to a work surface, shape into a rough ball and enclose in plastic wrap. Chill for 1 hour, or…

CHRISTMAS-SPICED RED VELVET CRACKLE COOKIES MAKES 26 1½ cups (225g) plain flour1 tbs cocoa powder1 tsp mixed spice¼ tsp bicarb soda1 cup (220g) caster sugar125g unsalted butter, melted2 eggs, lightly beaten1 tsp red gel food colouring1 cup (120g) pure icing sugar, sifted Sift flour, cocoa, mixed spice and bicarb into a large bowl. Stir in caster sugar. Make a well in the centre. Add butter, egg and colouring, stirring until well combined. Chill for 30 minutes to firm up. Preheat oven to 180°C/160°C fan-forced. Grease 3 large baking trays and line with baking paper. Roll 26 x 1 tbs measures of mixture into balls. Toss, one at a time, in icing sugar until well coated. Place on prepared trays, 6cm apart. Pile icing sugar on top of each ball (for…

TITLE Photography Ben Dearnley WELCOME Photography Mark Roper CONTENTS Photography Ben Dearnley BRUNCH Recipes Charlotte Binns-McDonald, Jacqui Challinor, Kirsten Jenkins, Valli Little, Helena Moursellas, Tilly Pamment, Darren Robertson, Matt Stone, Ellie Studd, Sam Studd, Tom Walton Photography Chris Court, Ben Dearnley, William Meppem, Rob Palmer, Tilly Pamment, Mark Roper, Alicia Taylor Styling Kirsten Jenkins, Tilly Pamment, Justine Poole DRINKS Recipes Charlotte Binns-McDonald, Matt Whiley, Phoebe Wood Photography Chris Court, Ben Dearnley Styling Kirsten Jenkins, Vivien Walsh STARTERS Recipes Jill Dupleix, Tom Gorringe, Sebastien Lutaud, Helena Moursellas, Josh Niland, Lucy Nunes, Rick Stein, Ellie Studd, Sam Studd, Phoebe Wood Photography Chris Court, Ben Dearnley, Alan Jensen, Nigel Lough, Mark Roper, Brett Stevens Styling Kirsten Jenkins, Emma Knowles, David Morgan, Berni Smithies, Vivien Walsh MAINS Recipes Guillaume Brahimi, Jessica Brook, Samantha Coutts, Matt…