Innholdsfortegnelse for #62 i taste.com.au Cookbooks

When our families and friends come together around the festive table, eating and drinking is an essential part of the celebration. We all love a delicious roast or a tasty crisp summer salad, but the key to a really merry meal is in the laughter and love that we share together. This cookbook is designed to help you plan your easy Christmas menu, so that you can enjoy the day stress free, instead of worrying about what to put in the oven and on the table. These amazing recipes are packed with fresh ingredients and flavours. We’ve included loads of tips on easy prep and wow serving suggestions. Plus, there are expert foodie tricks to help you make the best use of your time, so you can leisurely sip on…

serves 6 haloumi & zucchini skewers  prep 10 mins | cooking 15 mins 200g pkt haloumi, cut into 2cm cubes 3 zucchini, peeled into ribbons 1 tbs finely chopped fresh oregano leaves Pinch of dried chilli flakes (optional) 2 tbs olive oil 1 tbs fresh lemon juice 250g cherry truss tomatoes on the vine 1 Preheat a barbecue grill or chargrill pan on medium-high. Thread haloumi onto 6 metal or presoaked bamboo skewers and zucchini onto another 6. Spray with oil. 2 Combine the oregano, chilli, if using, oil and lemon juice in a bowl. 3 Spray tomatoes with oil and grill for 5-7 minutes or until softened. Grill skewers for 1-2 minutes each side or until lightly charred and zucchini is tender. Drizzle herb dressing over the skewers and…

easiest-ever baked salmon serves 10-12 | prep 20 mins (+ cooling) | cooking 20 mins 1 whole side (about 1.6kg) salmon fillet, skin off, boneless 2 tbs extra virgin olive oil 1 bunch radishes, finely sliced 1 small fennel bulb, finely sliced 1/4 cup fresh continental parsley leaves 1/4 cup fresh dill 1 lemon, rind finely grated, juiced, plus extra wedges, to serve 1 Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Lay the salmon on prepared tray, drizzle over 1 tbs oil then use your hand to spread evenly (or use a brush). Season then bake for 20 minutes. Set aside to cool slightly then transfer to a serving platter. 2 Meanwhile, combine the radish, fennel, parsley and dill in a bowl. Drizzle…

Christmas time again? For some reason it sneaks up on us and takes us by surprise, every year! Then the panic sets in – the ‘what, where and who’ logistical juggle that always seems to ensue. Don’t worry though, we’re here to help. A quick flick through the following pages will have you looking forward to this year’s feast, rather than feeling anxious and overwhelmed. This collection of starters, drinks, salads, mains, sides and desserts has something for everyone – from vegetarians and vegans to the most staunch Christmas roast traditionalist. So how to choose? Once you’ve figured out where you are going to be on the day and how many you are feeding, the planning can begin. Choose a ‘hero’ for your main course – turkey, ham, vegies or…

roasted vegetable & pasta salad serves 12 | prep 30 mins | cooking 45 mins 900g sweet potato, peeled, cut into 3cm cubes 2 large red onions, cut into wedges 500g cherry tomatoes 200g green beans, trimmed, halved 500g dried casarecce pasta 2 tbs extra virgin olive oil 2 tbs fresh lemon juice 100g pitted kalamata olives 1 large burrata or 220g tub bambini bocconcini, drained 1 Preheat oven to 200°C/180°C fan forced. Line 2 large baking trays with baking paper. 2 Arrange the sweet potato, onion and tomatoes on prepared trays. Spray with olive oil. Roast for 45 minutes, adding the beans and spraying with oil in the last 20 minutes of cooking. Roast until all vegetables are tender and slightly caramelised. Set aside all vegetables to cool to…

serves 6 oysters with japanese vinaigrette prep 10 mins 80ml (1/3 cup) Kewpie Japanese Dressing Sesame Soy Sauce 1 lime, rind finely grated, juiced 1 long fresh red chilli, finely chopped 2 green shallots, finely chopped Pink Himalayan rock salt, to serve 12 oysters, shucked in half shell 1 Combine the dressing, lime rind and 1 tbs lime juice in a bowl. Stir in the chilli and shallot. Transfer to a serving jug. 2 Scatter the rock salt over a serving platter and arrange the oysters on top. Top with a little dressing and serve with remaining dressing in the jug. scallops in herb butter prep 5 mins | cooking 5 mins 12 scallops, roe removed, shells reserved 40g herb and garlic butter (available from the seafood counter) 1 Lightly…

prawn cocktail platter  serves 10 | prep 30 mins (+ cooling) | cooking 10 mins 2 corncobs 1kg large peeled cooked prawns, deveined, tails intact 1 large mango, flesh sliced 1 Lebanese cucumber, chopped 6 baby gem lettuce, leaves separated Lemon and lime wedges, to serve 1 large avocado, flesh sliced 3 green shallots, thinly sliced cocktail sauce 80ml (1/3 cup) thickened cream 80ml (1/3 cup) tomato sauce 1 tbs fresh lemon juice 2 tsp Worcestershire sauce Tabasco sauce, to taste lemon garlic sauce 80g (1/3 cup) whole egg mayonnaise 65g (1/4 cup) sour cream 2 garlic cloves, crushed 1 lemon, rind finely grated, juiced 1 To make the cocktail sauce, combine all the ingredients in a bowl and stir until smooth. Cover and place in the fridge until needed.…

cranberry & pancetta stuffing tray bake serves 8 | prep 20 mins (+ cooling) | cooking 35 mins 65g (1/3 cup) dried cranberries 1 lemon, rind finely grated, juiced 1 tbs olive oil 1 brown onion, chopped 100g pancetta slices, coarsely chopped 2 garlic cloves, crushed 1 pane de casa or vienna loaf, unsliced 2 eggs, lightly whisked 1 tbs fresh thyme leaves, plus extra sprigs, to serve 1 Preheat oven to 180°C/160°C fan forced. Lightly grease a 3cm-deep, 23 x 28cm baking dish. 2 Combine cranberries and lemon juice in a bowl and set aside to soak until needed. 3 Heat the oil in a frying pan over medium heat then cook the onion, stirring occasionally, for about 3 minutes or until softened. Add the pancetta and cook for…

super easy 6-ingredient lamington wreath serves 10 | prep 30 mins (+ cooling) | cooking 35 mins 500g frozen strawberries (see tip) 140g (2/3 cup) caster sugar 1 tsp vanilla bean paste 250ml (2 cups) thickened cream 26 lamington fingers (see tip) 500g small fresh strawberries 1 Place the frozen strawberries and 100g ( 1 /2 cup) sugar in a large saucepan over medium heat. Cook, crushing the strawberries with a wooden spoon, for 10 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until the mixture is syrupy. Remove from heat. 2 Strain the syrup mixture through a fine sieve into a jug. Discard solids. Wash and dry pan. Return the syrup to the pan. Stir in the vanilla.…