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Sunday Herald Sun - Stellar - - On Sunday - “Timing, or­gan­i­sa­tion and lists are im­por­tant. There’s no such thing as luck when it comes to a re­ally well done Christ­mas meal”

BAL­SAMIC POTA­TOES SWEET RED ONIONS, THYME, TO­TAL TIME: 2 HOURS 20 MIN­UTES

2.5kg Maris Piper (or other) pota­toes Ex­tra vir­gin olive oil 4 red onions 4 gar­lic cloves 200ml cheap bal­samic vine­gar 50g un­salted but­ter ½ bunch (15g) thyme 35g rocket Pre­heat the oven to 180°C. Peel the pota­toes, cut them into even sized chunky wedges and par­boil in a large pan of boil­ing salted wa­ter for 10 min­utes. Drain in a colan­der, leave to steam dry com­pletely, then di­vide the wedges be­tween two large roast­ing trays. Driz­zle 2 tbs oil into each tray, and sea­son with sea salt and black pep­per. Toss to­gether and spread out into a sin­gle layer. Roast for 45 min­utes, or un­til lightly golden, toss­ing gen­tly half­way. Mean­while, peel and slice the onions and gar­lic. When the time’s up on the pota­toes, scat­ter over the onions and gar­lic, then pour over the bal­samic. Roast for 50 care­fully turn the pota­toes in all the sticky bal­samic yum­mi­ness a few times dur­ing cook­ing, and adding the but­ter and thyme leaves to the party for the last 10 min­utes. In the spirit of this bonkers but genius dish, if you’re in any doubt when you turn them that it’s do­ing the right thing, just be brave and add an ex­tra driz­zle of bal­samic, then re­turn to the oven un­til gnarly and roasted. Serve on a plat­ter sprin­kled with the rocket. This is amaz­ing served as a side dish with any roasted or grilled meat, but is also bril­liant as part of a Box­ing Day buf­fet spread with cold cuts of meat. I’ve even en­joyed it as a lovely lunch with a big old salad. De­li­cious.

All recipes s from

Jamie Oliver’s ver’s Christ­mass Cook­book, k,

CRAN­BERRY SAUCE BURNT BUT­TER, MAPLE SYRUP, TO­TAL TIME: 20 MIN­UTES

4 eat­ing ap­ples 50g un­salted but­ter 2 tbs maple syrup 4 sprigs thyme 300g fresh or frozen cran­ber­ries 50ml qual­ity spiced rum Peel and core the ap­ples, then roughly chop and put aside. Melt the but­ter in a large pan on a medium heat un­til golden and bub­bling. Stir in the maple syrup and when it’s just be­gin­ning to lightly caramelise, strip in the thyme leaves and add the ap­ples, cran­ber­ries and spiced rum. Leave to cook and re­duce with the lid on for around 15 min­utes, or un­til the ap­ples have soft­ened and the sauce is nice and thick. Keep an eye on it and stir oc­ca­sion­ally, adding a splash of wa­ter to loosen or re­mov­ing the lid for the last few min­utes to let it thicken up – it’s your re­spon­si­bil­ity to get it to the con­sis­tency of your lik­ing. Have a taste – I like the bal­ance be­tween sweet­ness and acid­ity, as it re­ally helps cut through the rich­ness of the meat you’re serv­ing it with, but add a touch more maple syrup, if you want to. Trans­fer it to a serv­ing bowl, let it cool to room tem­per­a­ture, then cover and chill in the fridge, un­til needed.

1 x 2kg duck, giblets re­served 1 red onion Olive oil 1 clemen­tine (or small or­ange) Gar­nishes 4 small car­rots ½ a cu­cum­ber 1 fresh red chilli 1 mixed bunch (30g) mint and co­rian­der 1 lime Hoisin 2 gar­lic cloves 200g frozen cran­ber­ries 2 clemen­tines (or small or­anges) Get your meat out of the fridge and up to room tem­per­a­ture be­fore you cook it. Pre­heat the oven to 180ºc. Peel the onion, cut into wedges and place in a roast­ing tray with the giblets and a splash of wa­ter. Rub the duck all over with 1 tbs oil, 1 tbs Chi­nese salt. Halve the clemen­tine and place in the cav­ity, then sit the duck di­rectly on the bars of the oven, with the tray of onions and giblets un­der­neath to catch the tasty fat. Roast for 2 hours, or un­til the duck is crispy and cooked through, turn­ing the onions oc­ca­sion­ally to pre­vent them from catch­ing. While the duck cooks, prep the gar­nishes. Trim and halve the spring onions and leaves. Cut the lime into wedges. Re­move the cooked duck to a plat­ter, cover, and rest for 30 min­utes. Pour all the fat from the tray into a jar, cool, and place in the fridge for tasty cook­ing an­other day. Now you’ve got a choice: you can make a the tray, or you can do it sep­a­rately in a pan to achieve the vi­brant colour you see in the purely per­sonal pref­er­ence. Us­ing the tray, re­move and dis­card the giblets, leav­ing the onions be­hind. Place over a medium heat on the hob, peel, roughly chop and add the stir in the cran­ber­ries, pick­ing up all the sticky good­ness from the base of the tray. Cook for 2 min­utes, then add the soy, rice wine vine­gar, honey, clemen­tine juice and a splash of wa­ter. Sim­mer for 5 min­utes, or un­til thick and glossy. Pour into a blender and blitz un­til smooth, then taste and sea­son to perfection. If you’re do­ing it in a pan, just fol­low the in­struc­tions above, adding a splash of oil to the pan be­fore WOOL­WORTHS SHOP­PING LIST In batches, warm the pan­cakes in a bam­boo steamer over a pan of sim­mer­ing wa­ter for just 1 to 2 min­utes. Slice the duck meat, or get two forks and rav­age it all off the bone. Serve ev­ery­thing in the mid­dle of the ta­ble so every­one builds their own. The crispy duck skin will be an ab­so­lute treat dot­ted on top!

ADD TO TROL­LEY MEAT/SEAFOOD

duck

PANTRY

bal­samic vine­gar dark choco­late (70%) glace fruit tinned cher­ries Vin Santo

FRIDGE/FREEZER

vanilla ice cream un­salted but­ter

FRESH PRO­DUCE

car­rots cu­cum­ber gar­lic ginger lime or­anges red chilli red onions rocket co­rian­der mint

Tani (rea­son enough to spend four hours in a car),

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