Christmas Rocky Road.

 This is Christmas rocky road because I never make it any other time.  Its great as a small gift to friends at this time of year.

Stevie's fabulous make ahead Christmas dessert.

A friend of mine made this for Christmas and apparently it was a real hit!  Its also kid friendly.  Unfortunately she lives too far away from me to drop in for coffee, but she was kind enough to post the recipe.

 Its so easy, mostly its an assembly job. The ingredients are Australian brands, but I'm sure other countries have similar.  You could add some honeycomb into the honeycomb mouse.  Assemble the day before for best effect.

And, Stevie tells me she adds some Bailys to the adults bowls for added effect!  Personally, I think you also need a glass on the side.

First
Make a Betty Crocker packet mix brownie (use salted caramel).  
Allow to cool.
Make Chocolate ganache  (recipe here)
Make honeycomb mousse (Coles - its in the dessert isle in a black packet - just whisk I cup milk with packet and chill for an hour).

Layer in a trifle bowl:
brownie pieces, 
bought chocolate double (thick) custard, 
Baileys custard with malteasers in it.
honeycomb mousse
Keep layering, then on the top  dollop with some chocolate ganache and top with fresh cherries on serving. 

Enjoy! and thanks Stevie. 

Brodetto - a seafood feast for Christmas

I took one of Silvia Colloca's recipes and adapted it to our family, so thank you to Silvia.  She is a wonderful Italian cook who lives in Australia.  This dish looks and tastes spectacular, and you can adapt it for more people. This is for 4 people.

 

What I love about the dish is that it is lighter than similar dishes like paella, and it is very relaxing to chat over mussels at Christmas and the cook does not get stressed.

 

You can make this over one day - but who wants all that work at Christmas!  Instead most of the work is done a day ahead and by the fishmonger, all I had to do on the day was heat up some sauce, chop some parsley, add a few bits and cook the mussels - all in all it took about 10 minutes.  Use a large flat bottom pot to cook the sauce in, one that goes to the table. 

 

Buy pot ready seafood and its a breeze, by that I mean mussels and pippies that have been prepared, with no bits hanging off them, and pre filleted snapper as well as prawns that have been peeled and deveined. You can vary the seafood, buy what is good and fresh and what you enjoy (calamari would be good).  I also think some saffron would be a nice addition if you are so inclined.  Do not overcook the seafood, a few minutes is all they need.

 

Quick Pickled Vegetables

OK, I admit it, I am obsessed.  I love quick pickles as a way of adding to a summer salad and jazzing up vegetables.

This is the basic pickled vegetable recipe, and can be adapted to any vegetable.  The trick is to combine herbs and spices that you enjoy.  Use the pickles in salads, on sandwiches or as side dishes, they are great for summer.  They make great Christmas presents too.

It is a very forgiving recipe, and I have often chopped the herbs in the blender with the water before adding them all to the pot.

You can keep these for up to 5 days in the fridge, or use them after about 1 hour.

Thanks Ben for the perfect dessert

I do not often take a recipe and not change it, but this one I saw on TV from Bens Menu is a definite winner.  Perfect for Christmas time, and serves a few more than 4 I would say!  I really like Ben's show as it is showcases Australian food, and has recipes that any family would enjoy.

 

I also think this is the perfect recipe for when you are stuck, as all it takes is some eggs, you could top it with any cream and seasonal fruit, or try lemon or lime curd.  Thanks Ben, I hope you don't mind me reproducing (ie copying) it here, it was originally his grandmothers recipe.

 

 

 

Ingredients

(SERVES 4)

6 egg whites

9 ounces or 255 g sugar

2 tsp malt vinegar

1 tsp vanilla essence

150 g whipped cream, to serve

1 punnet strawberries

Mint, to garnish

Icing sugar, to dust

 

Method

1. Pre-­heat the oven to 150 degrees celsius. Remove egg yolks from the eggs being careful not to get any yolk in the whites.
2. Put all the ingredients into a mixing bowl and beat on high for around 12-14 minutes or until stiff peaks.
3. Shape onto a large pavlova shape on round tray.  
4. Bake for approximately 1 and a 1/2 hours. The pavlova will rise up but collapse again as it cools. To serve top with whipped cream and strawberries. Garnish with mint and a light dusting of icing sugar

A light Christmas Cake

This recipie comes from Australian Good Taste Magazine, and I would describe it as a very fancy sultana cake.  It is a light cake, and perfect for those who don't really like the full on fruit cake at Christmas time.   The pistachios turn out quite soft and buttery.  I added in some dried cherries along with the cranberries, and just reduced the sultanas accordingly for a more Christmas touch.  

 

The original recipe comes with a lovely frosting,  Just beat together in a mixer 2 egg whites, 3 cups sifted icing sugar and 1/2 teaspoon of vanilla bean paste on the day you want to serve it.          

 

 

Almond Biscotti

This is my basic biscotti recipie, you can change the nuts, or add 1 teaspoon of ground anise for even more taste of Italy.  Play around with using whole nuts, skin on, skin off or chocolate chips or even pieces of orange peel.  Its up to you.

The original chef was Di Sassi who was guest gook for a magazine I removed the recipie from.  Obviously she was Italian, as there is also a recipie for Tira Mi Su!

 

 

I'm dreaming of a white Christmas

This is a Christmas stand by.  If I need to make something sweet in a hurry, this is the one I go to.  It is from the Electric Cooking Recipies sheet from the Sydney County Council, 1984. 

The mixed fruit you use, is up to you, I like cherries on their own, but have used pecans and dried sour cherries.  You can also add some coconut to the mixture if you like.  Use what you enjoy.

Decadent Truffles

A favourite at Christmas time, I know this comes from Tuesday October 31st, 1994, as there is a Reuters release on the back of the recipie about Senna and Prost. 

You can finish the truffles with cocoa powder, diced candied ginger, coconut, grated chocolate or simply melted chocolate with a little nut oil in it.

Addictive Fudge

I have made this many times to take to friends at work at Christmas time.  Beware, it is addictive and will give you a headache if you eat too much.  Originally this was made with no nuts in it, but I always add a packet of pecans and package it up in little noodle boxes with a ribbon.

 

Coconut Ice

Coconut Ice was made for every school cake stall, and one of the first things to be sold.  This recipie can be made and stored in the fridge for up to 1 month.  it comes from the Australian Womens Weekly of August 1986.

It does not say how to prepare the tin, but I think you would need to line it with foil or baking paper.

 

Gingerbread house

Thanks to an ex-girlfriend of my son's for this. 
Please read the whole recipie first, as it can be a bit complicated.

You can be as simple or as complex as you like with the decoration, and put windows/doors into the pastry FIRST.  Below is a very simple, but effective design, and one much more elaborate.  You can fill it with lollies, or not - its all up to you.

Little sticks of orange yumminess

I have been making these at Christmas time as gifts for colleagues and friends, and just for the family since 1982 when I first found the recipie in a Australian Women's Weekly magazine.  They are just chocolate and orange peel, the orange flesh can be juiced and used in the xmas cake. These are really candied orange peel covered in chocolate.  The chocolate you use will depend upon what you enjoy, I recommend dark 70% + for the best taste as it compliments the bitterness.  However, children will prefer milk chocolate, so use whichever you like.

I usually make a double batch  (there is a hand written note saying "make double") at any one time, and beware they are addictive.  The recipie requires 2 days to make as the oranges need to dry out a little.  Box them up into little boxes lined with baking paper.  They turn out all bendy and lovely.  You can leave a little orange peel un-chocolate if you like, as in the picture below:

 

Molly's Boiled fruit cake

My Aunty Molly was a great cook!  I remember Sunday lunches at her house always included wonderful cakes.  Here is her recipie for a boiled fruit cake.  I think she may have got it from a can of crushed pineapple.  

There is no indication as to the size of the can, but I guess it would have been around a cup or so. Also, the recipie is reproduced as it is written in my mothers cook book, so instructions are bare.

"Special" Fruit Cake

I do not know what made this cake special, but I do know it came from Mrs Crawford, who used to live diagonally opposite us in Cabramatta.  She and mum were very good friends, even though we all thought Mrs Crawford was rather stuck up.  There is no spice or nuts in this cake, which makes it quite unique, and it is a very large cake!

There are no baking instructions with the original recipie - mum would not have needed them!

Honey glaze for Christmas ham

I made this for Xmas 2012 and it was sensational.  The recipie comes from Gordon Ramsay's Christmas.  I am fortunate enough to have a wonderful local butcher who smokes his own hams, so all I have to do is glaze and heat it.
This year I am going to stud it with orange slices instead of cloves.  Make the glaze the day before, and keep in the fridge.

 Rating : Moderate

Honey Glaze for ham

Ingrediants

• 100g demerara sugar
• 50ml Madeira wine
• 25ml sherry vinegar
• 125g honey

Method

1. Preheat the oven to 170°C/Gas Lift the ham into a roasting tin. Snip and remove
   the strings and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove. Pour half of the glaze over the ham and roast for 15 minutes.
2. Pour on the rest of the glaze and return to the oven for another 25–35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the ham colours evenly.
3. Remove from the oven and allow to rest for 15 minutes before carving.

Pork Apricot and Pistachio Stuffing

An absolute classic way to make the stuffing without having all the mess and problems of getting it out.  Tastes wonderful too.  I make it the day before and cook on the day, but this is lovely served hot or cold.

Be light on the chopped apricots or it can overpower the dish.

Pork, Apricot and Pistachio Stuffing

Rating : Moderate.

Ingredients.

• 350g pork mince
• 100g spicy sausage (Merguez/Chorizo)
• handful finely chopped chopped apricots
• handful finely chopped pistachios
• 1 grated apple
• grated lemon zest
• coarsely chopped parsely
• sage leaves
• salt and pepper

Method

1. Place pork mince in a bowl, season with salt and pepper.
2. Add grated apple, add chopped apricots, nuts, lemon zest and parsley. Mix thoroughly.
3. On a sheet of tin foil (aluminium) drizzle olive oil, line with sage leaves and season with salt and pepper.
4. Place half of the pork mince meat on top of the sage and make a groove down the centre with your finger.
5. Place the spicy sausage inside the groove and cover with remaining pork mince meat.
6. Lift the edge of your foil and roll, being sure to roll it nice and tight. lift back foil to check sage is in right place! Roll and twist the ends while pushing in to make a perfect cylinder.
7. Cook at 200 C/400 F for 40-45 minutes

 

Beef Wellington the Gordon Ramsay Way.

Many thanks to Gordon Ramsay for this recipie.  I first saw it on a TV show, and made it for Christmas.  I have made Beef Wellington before, but this is just wonderfully simple to assemble to the day before.

This serves 4 and is rare - I cook it for longer at the lower heat until it has an internal temp of 65 degrees Cent.  from medium beef (no rareness in the centre) as my family don't like rare beef!


Rating : Difficult (for the advanced cook)
               This requires advanced cling film wrapping and pastry skills.

Ingrediants

400g flat cap mushrooms, roughly chopped

Sea salt and freshly ground black pepper

Olive oil, for cooking

750g piece of prime beef fillet

1-2 tbsp English mustard

6-8 slices of Parma ham

500g ready-made puff pastry

Flour, to dust

2 egg yolks, beaten

Read more at http://www.goodtoknow.co.uk/recipes/164868/Gordon-Ramsay-s-beef-Wellington#sxsVOpdxlA2VJDmz.99

• 400g flat cap mushrooms, roughly chopped
• Sea salt and freshly ground black pepper
• Olive oil, for cooking
• 750g piece of prime beef fillet
• 1-2 tbsp English mustard
• 6-8 slices of Parma ham or prosciutto
• 500g ready-made puff pastry
• Flour, to dust
• 2 egg yolks, beaten

1. Heat the oven to 200ºC/400ºF/gas 6.
2. Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.
3. Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it.) Remove the beef from the pan and leave to cool, then brush all over with the mustard.
4. Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twit the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.
5. Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet.
6. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
7. Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk.Put into the hot over (200 degrees C)
8. Bake for 20 minutes , then lower the oven setting to 180ºC/350ºF/gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the accompaniments. The beef should still be pink in the centre when you serve it.

400g flat cap mushrooms, roughly chopped

Sea salt and freshly ground black pepper

Olive oil, for cooking

750g piece of prime beef fillet

1-2 tbsp English mustard

6-8 slices of Parma ham

500g ready-made puff pastry

Flour, to dust

2 egg yolks, beaten

Read more at http://www.goodtoknow.co.uk/recipes/164868/Gordon-Ramsay-s-beef-Wellington#sxsVOpdxlA2VJDmz.99

400g flat cap mushrooms, roughly chopped

Sea salt and freshly ground black pepper

Olive oil, for cooking

750g piece of prime beef fillet

1-2 tbsp English mustard

6-8 slices of Parma ham

500g ready-made puff pastry

Flour, to dust

2 egg yolks, beaten

Read more at http://www.goodtoknow.co.uk/recipes/164868/Gordon-Ramsay-s-beef-Wellington#sxsVOpdxlA2VJDmz.99

400g flat cap mushrooms, roughly chopped

Sea salt and freshly ground black pepper

Olive oil, for cooking

750g piece of prime beef fillet

1-2 tbsp English mustard

6-8 slices of Parma ham

500g ready-made puff pastry

Flour, to dust

2 egg yolks, beaten

Read more at http://www.goodtoknow.co.uk/recipes/164868/Gordon-Ramsay-s-beef-Wellington#sxsVOpdxlA2VJDmz.99

The emergency Christmas Cake.

This cake can even be made the day before it is needed and it will taste great!  It originally comes from the Australian Women's Weekly, but I have made a few changes to it.  If you don't have access to glace fruit at short notice, just substitute extra dried fruit.  If you have time you can 'seed' the cake with Grand Marnier ever few days.

Rating : Moderate to easy

If you have 2 days
Place in a bowl, and leave overnight:

1-1/4 kilos of dried mixed fruit
60g glace pineapple
60 g glace apricots
125g glace cherries
juice and rind of 1 large orange, and one small lemon
1/2 cup Grand Marnier (you can use brandy)
1 green apple grated (optional)

If you only have 1 day - place all of the above in a large saucepan, heat gently to plump the fruit and leave to cool before using.

Step 2
Using an electric mixer, mix 250g butter and 1 cup brown sugar (firmly packed) until light and fluffy, add 4 eggs, one at a time.  Mix well between each egg.

Add this mixture to the fruit and mix well.  If you like nuts in your fruitcake, now is the time to add around a cup full of almonds or pecans.

Sift in 1-1/2 cups of plain flour, 1/4 cup of self raising flour, 1-1/2 teaspoons of mixed spice.  Mix in well to the mixture.

Place in a greased and papered tin, and cook for around 3 hours at 150 degrees centigrade.

When it comes out of the oven, and is still hot, baste with 1/4 cup of Grand Marnier.  Cool in the tin and when cold, cover with tin foil lined with baking paper and keep in the fridge.  (Because this cake has so much butter it needs to be in the fridge in Australian conditions). 

Enjoy!

Creole Xmas Cake

I have no idea where I found this recipie, but it is delicious, there is a lot of alcohol in it but it does not taste of alcohol.  I have only ever made it with the specific mix of fruit, never with a "mixed fruit" packet.  I keep this in the fridge until xmas day (wrapped in baking paper and then foil) so it does not get exposed to hot temperatures. 

The texture of the cake is almost pudding like, and I think it would make a great Xmas pudding, next year we will give it a go.  Cherry brandy is very hard to come by, and I have to thank a long time friend Dave for getting me some, it should last a few Christmas Cakes.

There are a few options you have, so read the whole recipie first!  Baking it can be a bit tricky, if you have a fan forced oven lower the temp by at least 10 degrees, and make sure you keep an eye on this cake as it can burn easily.  Also, line your tin with a few layers of newspaper and then the baking paper, this insulates the cake as it cooks.  I have also cooked this cake with a pan of water in the oven - although I don't know if it made any difference. 

 It is made in two steps, 1 week apart.

RATING: for an advanced cook, with some time on their hands.

CREOLE XMAS CAKE

STEP 1
500 g raisins
60g chopped pecans
60g glace chopped cherries
125g chopped prunes
250 g currents
125 g mixed peel
2 teaspoons vanilla essence
2 teaspoons bitters
1 tablespoon brown sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 tablespoons each of Brandy, Dark rum, Port, Cherry Brandy and water.

Place all the ingredients into a large pot, simmer for 10-15 minutes.  (This is done to plump up the fruit, so if the fruit is quite plump and fresh simmer for 10 minutes, if not, go for 15)
Leave covered in a container for 1 week  (by this time it will have absorbed all the alcohol and the spices are mellow).

STEP 2 - 1 week later.

Soften 280g unsalted butter to room temperature, mix in electric mixer with 280g brown sugar until light and fluffy.
Add 5 eggs, one at a time, until fully combined.
Turn off mixer, and combine with the fruit using a wooden spoon.

In a sifter, place 280g of plain flour.  Take out one tablespoon full, and replace this with 1 tablespoon of self raising flour.  Sift into fruit mixture and combine well.

Place the mixture into a large 30cm tin that has been lined with baking paper.  Cover the top with a 'tent' of foil that has a hole in the middle to stop it burning.  Bake for 4 hours at 150 degrees centigrade.  Take the foil off after 3 hours.  Let it cool in the tin.

NOTE 1: Alternatively you can put this mixture into smaller tins and bake for less time.  Watch the cake as it has a tendency to burn on top.  My 6 inch tins only take about 1 hour.

NOTE 2:  This cake is very nicely decorated by placing pecan nuts in a pattern on the top.  Again, you must watch out for burning!

NOTE 3:  I mix about 1/2 cup with brandy, rum and port; then pour this over the cake when it comes out of the oven - delicious!