Innholdsfortegnelse for December 2015 i Taste.com.au

One of my favourite movies that I always think about at this time of year is Like Water For Chocolate, featuring the young and beautiful Tita, who has a strange magical power: the emotion she feels when cooking a dish is passed on to all who eat it. It’s obviously a fantasy but, even so, isn’t it true? Can’t you tell when a dish has been cooked with love and, most of all, joy? It doesn’t have to be a lavish feast. Even the most simple dish, when made with fresh ingredients and loving technique, can lift your heart in a way nothing else can, and do the same to everyone you bring to the table. Joy is one of those words we don’t use very much. But it definitely…

ll set to bake up a storm with our stunning Profiterole Wreath? Share a picture of your version for the opportunity to win one of five Tefal OptiGrills, valued at $199 each. The healthy griller features six cooking programmes, so it’s great for everything from toasted sandwiches to steaks. Its innovative Automatic Sensor Cooking technology detects the number of items on the grill, as well as the thickness – then adjusts the temperature and cooking time to give you perfect results without the guesswork! Terms and conditions: Entries open 00:01 (AEDT) 12/11/15 and close 23:59 (AEDT) 27/12/15. Open to Australian residents only. Winners determined 14:00 (AEDT) 11/01/16 at NewsLifeMedia Pty Ltd, 2 Holt Street, Surry Hills, NSW 2010. Winners’ names published in taste.com.au magazine March 2016. Total prize pool valued…

Buy ice-cream in a square or rectangular tub. You can use any flavour, but bear in mind that the type that has sauce running through them won’t harden as well. Go for a harder, denser ice-cream rather than a fluffy, overly aerated one. Leave the ice-cream in the freezer for at least 4 hours before using. The harder it is, the easier it is to manage. Once the ice-cream has frozen really hard, peel away the outer layer of packaging or, if it’s in a plastic tub, prise it out neatly. Use the thicker paddle variety of wooden ice-block sticks as they’re more stable. You can find them at craft shops, if not elsewhere. There are 2 ways to melt the chocolate and coconut oil to create the sauce for…

satisfy your cravings Have you tried the Macca’s Create Your Taste experience yet? You can make your burger or salad your way – choosing from more than 30 ingredients to mix and match. Design a gourmet salad or burger on an interactive touch screen, then take a seat while it’s made to order and served to your table by a friendly host. How very Un McDonald’s® ! get creative With Macca’s Create Your Taste range, the only limit is your imagination – there are hundreds of possibilities. There have been a few yummy recent additions to the range, too, such as ciabatta buns, mozzarella, baby spinach, coleslaw, Thai-style mayonnaise and pesto red capsicum mayo. Check out the combinations the taste team tried and tested. So delish! With so many tasty…

“Add flavour with a rich gravy and stuff the turkey with quinoa, plus apples and prunes for sweetness.” “Fresh, wholesome sides make my succulent roast a winner.” A special herbed butter makes the turkey legs extra crispy. Christmas turkey can be dry – well, not mine! Gently poaching the crown then allowing it to rest for 3-4 hours in the fragrant poaching liquid gives the turkey a moist and buttery texture. Don’t throw away the leftover poaching liquid – place it in a container and freeze it for a soup or risotto, as it’s full of flavour. The crispy skin of the turkey legs goes perfectly with the tender breast and lots of fresh thyme plus the punchy flavours of the chimichurri is amazing with the subtle flavour of the…

“This is the perfect make-ahead Christmas dessert! From the nutty base to the tangy, mousse-like centre to the silky mango finish – it’s layers of deliciousness.”Katrina Woodman This beautiful tart has a crisp oat and walnut base, spread with a rich, creamy coconut milk and raw cacao ganache, topped with juicy raspberries. cacao & raspberry ganache tart serves 12 | prep 25 mins (+ 2 hours 45 mins cooling time) | cooking 1 hour 150g rolled oats100g walnuts70g (½ cup) buckwheat flour50g solidified coconut oil100g (¼ cup) rice malt syrup2 tsp water1 tsp vanilla extractPinch of salt125g fresh raspberries½ pomegranate, seeds removedHalved pistachio, to serve (optional)Unsprayed bougainvillea petals,to serve (optional) cacao ganache 2 x 270ml cans coconut milk125g ( 1 /3 cup) rice malt syrup10g coconut oil½ tsp vanilla bean…

roll on… make the perfect curls step 1 To make chocolate curls, first, wrap a few layers of GLAD ClingWrap around a rolling pin to cover. step 2 Drizzle a little melted chocolate back and forth over the rolling pin to create chocolate curls. Set aside for 10 minutes to set. Cut the wrap on the bottom of the rolling pin. Remove from the rolling pin and carefully peel away the wrap. tips for stress-free summer cooking The festive season is a busy social time, so it’s always handy to have a few items ready for an impromptu get-together. Try this trick to get the perfect thick steak for a barbecue. Simply wrap a piece of fillet steak in several layers of GLAD ClingWrap. Chill, then slice. Remove wrap and…

a bit on the side makes it all easier step 1 Press 2 layers of GLAD ClingWrap into a 2L (8-cup) pudding basin, allowing sides to overhang, to make removing the Bombe Alaska from the basin easier. step 2 When removing your Bombe Alaska from the basin, first unfold the GLAD ClingWrap that has been wrapped over the top of the basin to protect the cake from freezer burn, then use the overhanging pieces to lift out the cake. handy preparation and storage ideas The festive season is a busy time. Be prepared for when friends drop by with some dough in the freezer, ready to bake delicious biscuits. Shape your biscuit dough into a log and roll it in GLAD ClingWrap to seal. Place in the freezer. Unroll and…

Make your own DIY ice bucket to keep Champagne chilled and ready! Pour enough water into a wine bucket to come 8cm up the side. Place in the freezer for 4 hours or until solid. Place a tall plastic container (large enough to fit a Champagne bottle) on the ice in the centre and weigh down with a weight or heavy bottle. Pour in enough water to come three-quarters up the side of the bucket. Place cranberries, rosemary, halved strawberries and sprigs of baby’s breath in the water. Place in the freezer overnight. Remove the weight from the plastic container. Carefully pour in some warm water. Set aside for 1 minute or until the container loosens. Run the bucket under water for 1-2 minutes or until the ice bucket loosens.…

Drinks editor Jane Thomson picks the top drops to sip this festive season. Perrier-Jouët Grand Brut NV $90 This is the ultimate summer celebration Champagne. Vibrant and crisp, it’s perfect with canapés, magical memories and New Year cheer. Leeuwin Estate Art Series Chardonnay 2012 $89 One of our most famous premium Chardonnays, 2012 is one of the best yet – and with a commissioned artwork label, it looks great, too! Wynns V&A Lane Cabernet Shiraz 2013 $59.90 Silky and smooth, this classic blend comes with lashings of blackcurrant and chocolate, but isn’t too heavy, making it perfect for special summer moments.…

beetroot vs capsicum Beetroot contains about 70 per cent more calories and over twice the natural sugar of red capsicum, but with that comes four times as much magnesium, twice the folate, almost twice the fibre and more potassium. Capsicum has five times the vitamin C, over 30 times the beta-carotene and over 40 times the vitamin E. Each contains different antioxidants and eating both is your healthiest choice. winner: it’s a tie custard vs vanilla ice-cream Deciding what to serve with your pudding? Brands vary, but vanilla ice-cream typically has about 10 per cent more calories than custard, as well as twice the saturated fat, less protein and half the calcium and potassium. However, ice-cream usually has less sugar and salt, too. For the healthiest option, make your own…

moroccan lamb sliders with fetta & pickled red onion  makes 12 | prep 15 mins (+ 30 mins marinating & 30 mins resting time) | cooking 10 mins 1 large red onion, thinly sliced60ml (1 cup) red wine vinegar1 tbs caster sugar1 tsp sea salt flakes400g lamb mince1 tsp ground cinnamon1 tsp ground cumin1 tsp ground coriander1 tsp ground allspice2 tsp olive oil12 small soft bread rolls, split100g Lemnos Smooth Fetta Cheese, crumbled1 cup fresh mint leaves1 cup fresh coriander leaves 1 Combine the onion, vinegar, sugar and salt in a bowl. Set aside for 30 minutes to marinate. Drain well. 2 Meanwhile, combine the lamb, cinnamon, cumin, coriander and allspice in a medium bowl. Use your hands to combine. Divide into 12 even portions. Shape each portion into an…

“Yes, vol au vents are old-fashioned, but I don’t care because they taste so good!”Manu Feildel manu’s ham & mushroom vol au vents makes 4 | prep 30 mins (+ 20 mins chilling time) | cooking 45 mins 1 /2 sheet frozen puff pastry, partially thawed1 egg, lightly whisked1 1  /2 tsp olive oil1 tsp unsalted butter50g button mushrooms, trimmed, sliced1 /4 small brown onion, finely chopped1 (1cm thick) slice of leg ham, chopped2 tsp chopped fresh continental parsley white sauce 140ml milk10g unsalted butter, chopped3 tsp plain flour1 /2 tsp finely chopped freshthyme leaves1 1  /2 tbs pouring cream3 tsp white wine 1 Line a baking tray with baking paper. Use a 6.5cm round cutter to cut 4 discs from the pastry sheet. Brush with egg. Use…

crispy spiced eggplant serves 8 | prep 30 mins | cooking 30 mins 1 tbs extra virgin olive oil,plus extra, to drizzle1 brown onion, finely chopped3cm piece fresh ginger,peeled, finely grated2 long fresh green chillies, halved,deseeded, finely chopped2 garlic cloves, crushed1 tsp ground cumin1 /2 tsp ground allspice1 /2 tsp ground cinnamon400g can diced tomatoes400g can chickpeas,drained, rinsed125ml ( 1 /2 cup) water75g ( 1 /2 cup) plain flour2 eggs100g (2 cups) pankobreadcrumbs8 Lebanese eggplants,halved lengthwaysGrapeseed oil, to shallow-fryGreek yoghurt, to serveBaby spinach leaves, to serve 1 Preheat the oven to 200°C/180°C fan forced. Heat the oil in a frying pan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the ginger, chilli and garlic. Cook, stirring, for 2 minutes or until soft. Stir in…

christmas panna cotta with raspberry coulis  serves 6-8 | prep 5 mins (overnight cooling time) | cooking 10 mins 600ml ctn thickened cream300g white chocolate melts60g ( 1 /3 cup) caster sugar60ml ( 1 /4 cup) brandy1 tsp vanilla bean paste3 tsp gelatine60ml ( 1 /4 cup) cold water RASPBERRY COULIS 400g fresh raspberries55g ( 1 /4 cup) caster sugar2 tbs waterFresh raspberries and icing sugar, to serve 1 Grease a 1.25L (5 cup) terrine pan. Line with plastic wrap. 2 Place the cream, chocolate, sugar, brandy and vanilla in the Cuisine Companion bowl fitted with the Kneading/Crushing blade. Launch the Dessert program at P4 at 95°C for 5 minutes without the stopper. 3 Meanwhile, combine the gelatine and the water. Microwave…

char-grilled mango & coconut crumble sundae 75g (½ cup) plain flour40g (½ cup) shredded coconut55g (¼ cup) caster sugar40g unsalted butter, melted2 tbs caster sugar, extra2 mangoes, cheeks cut4 scoops Weis Mango and Toasted Coconut CreamyFrozen Yoghurt Preheat oven to 160°C/140°C fan forced. To make the crumble, place the flour, coconut, sugar and butter in a bowl and mix to combine. Place on a lightly greased baking tray lined with non-stick baking paper. Cook for 10–15 minutes or until golden. Set aside to cool. Heat a char-grill pan over high heat. Place the extra sugar on a plate and press the mango cheeks, flesh-side down, into the sugar. Grill for 30 seconds each side or until golden and charred. To serve, place the mango cheeks on plates, top with a…

you’ll need… marion’s tea-smoked lamb with coconut sweet potato mash serves 6 | prep 25 mins | cooking 30 mins 40g ( 1 /2 cup) loose-leaf black tea100g ( 1 /2 cup) long grain rice2 tbs brown sugar1 tbs Sichuan peppercorns4 whole star anise2 (about 500g each, 9 cutlets per rack)French trimmed lamb racksFresh coriander sprigs,to serve coconut sweet potato mash 3 large (about 1.2kg) sweet potatoes,peeled, coarsely chopped125ml ( 1 /2 cup) coconut cream1 1  /2 tsp ground ginger1 tsp sea salt hoisin glaze 125ml ( 1 /2 cup) hoisin sauce125ml ( 1 /2 cup) beef stock 1 Preheat oven to 180°C/160°C fan forced. Line the base of a wok with foil. Combine the tea, rice, sugar, pepper and star anise in a bowl. Spread over the foil,…

pretty fancy We’re always on the lookout for time-savers, and the stunning Coles Finest Christmas Luxury Pudding, $12, looks and tastes special enough to impress on Christmas Day without the hard work! It’s infused with French brandy and topped with cherries, almonds and orange – plus sugared gold glitter for the finishing touch! Find it at Coles. COLOUR ME HAPPY Here’s an instant way to add wow to your festive roasts and salads: Woolworths Gold Rainbow Carrots, $5.98, are an heirloom-style Dutch variety grown in Australia. Each pack has a range of colours that really sing when roasted, steamed, or tossed in dressing. Find them at Woolworths. FUN & FRUITY We’d love to find a Sunnylife Inflatable, $79.95, in our stocking on Christmas morning! Kick back and spend summer days…

Pass the chips! Christmas is party time, and that means crunchy crisps. We did a blind taste-test of the gourmet-flavour options in the supermarket aisles to help you find the top picks. best salt & vinegar Red Rock Deli Sea Salt & Balsamic Vinegar 165g $4.30 These are a crowd favourite! The salt and vinegar is nicely balanced – the flavour isn't too strong but still gives you that big punch of flavour when you take a bite. best chilli Kettle Chilli 185g $4.19 “Properly spicy with a great zingy flavour and good crunch,” said one of our taste testers! These are a clear winner with everyone. best chicken Kettle Honey Soy Chicken 185g $4.19 We like these because they have a tasty flavour that isn’t overwhelming – the honey…

gingerbread christmas biscuits makes about 24 | prep 45 mins (+ cooling & 30 mins chilling time) | cooking 30 mins 225g (1 1 /2 cups) plain flour 1 tbs raw cacao powder 100g ( 1 /2 cup, firmly packed) dark brown sugar 3 tsp ground ginger 1 tsp ground cinnamon 1 tsp mixed spice 1 /4 tsp bicarbonate of soda 80g chilled butter, chopped 1 egg 1-2 tbs water 330g pkt Queen Royal Icing Red and green food colouring, to tint 1 Preheat oven to 180°C/160°C fan forced. Line 2 large baking trays with baking paper. 2 Place the flour, cacao, sugar, ginger, cinnamon, mixed spice, bicarb and butter in a food processor. Process until the mixture resembles fine crumbs. Add the egg and 1 1 /2 tbs water.…

Manu Use up that leftover ham to create Manu Feildel’s Ham & Mushroom Vol au Vents, then stuff them with mushies and creamy, saucy goodness. p64. Marion Try your hand at the latest trend with Marion Grasby’s simple technique to create Tea-smoked Lamb with Coconut Sweet Potato Mash – yum! p110. Michelle Put a festive spin on the classic with Michelle Southan’s Christmas Bombe Alaska with spiced gingerbread cake and rum and raisin ice-cream, p114. Matt Get inspired by our exclusive extract from Matt Preston’s latest cookbook with an easy recipe for clever Mango Cheatscake, p39. Katrina Lazy summer nights are a breeze with Katrina Woodman’s easy weeknight dinners, including a light and speedy Barbecued Peach Panzanella, p28. Chrissy Resident taste mag nutritionist Chrissy Freer proves that entertaining in style…

y cooking secrets come from the broadest of places – from eating at street-food stalls and at the best restaurants in the world; from fellow home cooks, from Country Women’s Association matriarchs and occasionally from some of the best chefs in the world, whom I have been lucky enough to work with over the years. I disagree that the devil is in the detail. For me, the detail of these baby steps is where the angels reside. These secrets to doing the little things are all part of that elusive quest to master the dishes that we love to cook, love to share and, even occasionally, love to show off with, whether it’s a roast pork with perfect crackling, a braise that has guests licking their lips and mopping their…

THE AUSSIE HEALTH DISCOVERY Vaalia and taste.com.au  recently joined forces to create a national health survey – the Great Aussie Health Discovery. The mission behind the survey was to find out what is in the average Australian’s meal plan each day and ways to make daily meals more healthy. DAILY DAIRY INTAKE Out of the 6000 people who participated, the survey revealed that 83 per cent of Australians are not getting enough dairy. We should be eating three serves of dairy a day to meet our daily calcium requirements. The good news is that 200 grams of yoghurt provides one serve of dairy for the day. ARE YOU HAPPY ON THE INSIDE? According to the survey, two in three Australians are experiencing a digestive health symptom. You can…

For these 3D Christmas cookies, prepare dough following Steps 1-3 on page 136. Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper. Roll out dough. Use a sharp lightly-floured knife to cut around the tree templates (see above) to make 14 tree halves. Transfer to the prepared trays. Bake for 10-12 minutes or until golden and almost crisp. Cool on trays for 10 minutes. Transfer to wire racks to cool completely. Make a 330g pkt Queen Royal Icing following packet directions. Pipe icing on outer edge of a tree half. Sprinkle with sugar crystals. Place on a wire rack to dry. Repeat with remaining tree halves. Slot trees together. Dust with icing sugar. Tip! To get the gingerbread tree templates, go to taste.com.au/treetemplate…

Frank’s RedHot buffalo wings with blue cheese dressing serves 4 | prep 5 mins | cooking 20 mins 90g blue cheese2 tbs sour cream2 tbs mayonnaise1 tbs lemon juice1kg chicken drumettes andwingettes60ml (¼ cup) Frank’s RedHot Original Cayenne Pepper Sauce20g butter, choppedFresh coriander leaves, to serveChopped fresh chives, to serve1 Process the blue cheese, sour cream, mayonnaise and lemon juice in a food processor until smooth. Transfer to a bowl. Cover and set aside. 2 Preheat barbecue flatplate on high. Add the chicken. Reduce heat to medium. Cook, turning, for 15-20 minutes or until cooked through. 3 Place hot sauce and butter in a bowl. Add chicken and toss to coat. Place on a serving plate and top with coriander. Sprinkle chives over cheese dressing. Some like it hot Made…

“Slice into the meringue to reveal layers of spicy gingerbread and rich ice-cream.” Michelle Southan let’s go! christmas bombe alaska serves 12 | prep 45 mins (+ 5 hours & overnight freezing time) | cooking 25 mins 1L ctn Coles rum and raisin ice-cream,softened slightly500ml chocolate ice-cream,softened slightly gingerbread cake 300g (2 cups) plain flour75g (½ cup) self raising flour155g (¾ cup, firmly packed)brown sugar1 tbs ground ginger1 tsp mixed spice½ tsp bicarbonate of soda125g butter, melted250ml (1 cup) golden syrup2 eggs, lightly whisked125ml (½ cup) milk italian meringue 315g (1 ½ cups) caster sugar125ml (½ cup) water4 eggwhites, at room temperaturePinch of cream of tartar 1 For cake, preheat oven to 180°C/160°C fan forced. Grease and line a 37.5cm slice pan. Combine flours, sugar, ginger, spice and bicarb in…

BEAN GROUND & DRUNK This delicious coffee, Bean Alliance Bean Ground & Drunk, $8.79, is certified organic and made from 100 per cent pure-blend Arabica beans to ensure premium flavour. Plus, it’s also available in decaf! Find it at Coles and Woolworths. FAIR. QUINOA VODKA Quinoa is taking over supermarket shelves, and now they’re even bottling it! Fair. Quinoa Vodka, $67.99 for 700ml, is made using certified Fairtrade quinoa from independent Bolivian farmers. Find it at Dan Murphy’s. ORGANIC TEA BY QI Recharge with a cup of Fairtrade Qi Organic Tea, $4.99. Qi (pronounced ‘chee’) teas are available in a range of varieties to help boost wellbeing naturally, including Energy, Wellness, Detox and more. Find them at Woolworths.…

TARTLETS CHOCOLATE AND GINGER Prep Time 15-20 mins / Makes 6 Ingredients 6 Prebaked individual pastry tartlets. 3 Tablespoons Buderim Ginger Original Marmalade. 125g Italian-style mascarpone. 4 Pieces (20g) Buderim Naked Ginger, finely chopped. 50g Your favourite dark cooking chocolate or 70% cocoa dark chocolate, melted. • DJWJEF BOE TQSFBE NBSNBMBEF PO UIF CBTF of each of the tartlets. • CPNCJOF UIF NBTDBSQPOF BOE GJOFMZ chopped Naked Ginger, mix well. • DJWJEF BOE DBSFGVMMZ TQSFBE UIF NBTDBSQPOF mixture over marmalade, piling more in centre to form a pyramid-shape. • CBSFGVMMZ NFMU UIF DIPDPMBUF FJUIFS PWFS IPU water or as per manufacturers instructions in microwave oven. If chocolate is too thick, just add a drop of vegetable oil, this will make chocolate more manageable to dip tartlets. • KFFQ DIPDPMBUF PWFS…