Innholdsfortegnelse for #77 Christmas i taste.com.au Cookbooks

SIDES STUFFeD ONION PeTALS WITH HUMMUS SERVES 6 (AS A SIDE) ✷ PREP 40 MINS (+ COOLING) ✷ COOKING 1 HOUR 25 MINS INGREDIENTS 8 large brown onions, plus 1 small onion, extra, coarsely grated 125ml (½ cup) olive oil 1 carrot, peeled, coarsely grated 2 celery sticks, coarsely grated 2 garlic cloves, crushed 2 tsp sweet paprika, plus extra, to sprinkle 2 tsp ground cumin 200g (1 cup) jasmine rice ¼ cup chopped fresh continental parsley leaves, plus extra leaves, to sprinkle 250ml (1 cup) vegetable stock 2 tsp tomato paste 2 tsp harissa 200g tub hummus Lemon wedges, to serve METHOD 1 Cut the large onions in half lengthways. Peel off skin. Place in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer, covered, for 5-10 minutes or until soft enough…

STARTERS VOL-AU-VeNT WReATH SERVES 12 ✷ PREP 20 MINS ✷ COOKING 10 MINS INGREDIENTS 48 bought mini vol-au-vents pastries 250g cream cheese, at room temperature, chopped 60ml (¼ cup) thickened cream ¼ cup chopped fresh basil leaves, plus extra small leaves, to serve 1 tbs finely grated lemon rind 2 tbs frozen baby peas ½ avocado, mashed 3 tsp fresh lemon juice 8 tiny tom tomatoes, halved 4 turkey slices, each cut into 4 strips 2 tbs cranberry sauce Small fresh thyme sprigs, to serve 150g thinly sliced smoked trout, cut into strips Chopped fresh chives and baby red-vein sorrel leaves, to serve METHOD 1 Preheat oven to 180°C/160°C fan forced. Place the vol-au-vents on a baking tray. Bake for 10 minutes to refresh. Transfer to a wire rack to cool completely. 2 Meanwhile, use electric beaters to beat the…

DESSERTS BRANDY BUTTeRCReAM CUPCAKeS MAKES 12 ✷ PREP 30 MINS (+ COOLING) ✷ COOKING 20 MINS INGREDIENTS 300g (2 cups) self-raising flour 100g (½ cup, firmly packed) brown sugar 100g (½ cup) caster sugar 1 tsp mixed spice 1 tsp ground cinnamon 95g (½ cup) glacé cherries, halved 90g (½ cup) sultanas 45g (⅓ cup) pecans, toasted, finely chopped 1 egg 250ml (1 cup) buttermilk 125g butter, melted Brandy buttercream 250g butter, chopped, at room temperature 230g (1½ cups) icing sugar mixture 60ml (¼ cup) brandy Queen Giant Chocolate Stars Milk & White, Dollar Sweets Gold Lustre edible gold glitter, bought caramel sauce, and gold, silver and white star sprinkles, to decorate METHOD 1 Preheat oven to 200°C/180°C fan forced. Line twelve 80ml (⅓ cup) muffin pans with paper cases. 2 Combine the flour, brown sugar, caster sugar, mixed spice and cinnamon in…

MAINS GLAZeD HAM BOARD SERVES 8 ✷ PREP 25 MINS (+ 20 MINS RESTING) ✷ COOKING 1 HOUR 15 MINS INGREDIENTS ½ leg (about 3kg) double smoked ham 1 tbs whole cloves 125ml (½ cup) maple syrup 1¼ tbs Dijon mustard 1 tbs apple cider vinegar 55g (¼ cup, firmly packed) brown sugar Toasted sourdough slices, peach wedges, burrata, halved cherry tomatoes, thinly sliced red onion, toasted pine nuts and fresh basil leaves, to serve Tangy honey vinaigrette 125ml (½ cup) extra virgin olive oil 60ml (¼ cup) white balsamic vinegar 1 tbs honey ¼ cup chopped fresh herb leaves (such as basil, oregano and dill) METHOD 1 Preheat oven to 180°C/160°C fan forced. Line a large roasting pan with baking paper. 2 Use a small, sharp knife to cut around the ham shank, 10cm from…