SERVES: 6 AS AN ENTREE
600g ocean trout or salmon, skinless, pin-boned and thinly sliced Crispbread, creme fraiche, cucumber, dill, sliced red onion, shaved fennel, lemon wedges and micro herbs (optional)
1 tbs coriander seeds, crushed Finely grated zest of 2 lemons ¼ cup (60ml) gin ¼ cup (55g) caster sugar For the cure, combine ingredients in a bowl. Scatter a third onto a tray. Lay half the trout on top of the cure. Top with a third of the mixture then remaining trout Chill for 30 minutes or up to 2 hours. Remove trout from cure mix, rinse in cold water and then pat dry. Serve with crispbread, creme fraiche, cucumber, dill, red onion, fennel, lemon wedges and micro herbs.
30-MINUTE CHRISTMAS HAM SERVES: 10
6kg bone-in leg smoked ham 1 tbs extra virgin olive oil Mustards and horseradish cream to serve
cup (115g) honey cup (80ml) soy sauce ½ cup (125g) brown sugar ¼ cup (60ml) red wine vinegar Preheat oven to 220°C fan-forced. Run loosen, then remove and discard. Place ham in a roasting dish or tray, brush with or until fat starts to turn golden. Meanwhile, place all glaze ingredients in a small saucepan over medium heat. Remove ham from oven and coat with a third minutes, glazing twice more. Serve sliced with mustards and horseradish cream.
4kg turkey 2 tbs extra virgin olive oil 1 each bay leaf, cinnamon quill, star anise 3 cups (750ml) chicken stock 50g unsalted butter, melted Roast potatoes, watercress and green bean salad to serve (optional) 1½ tbs mixed peppercorns, toasted and crushed 3 tsp coriander seeds, crushed 3 dried bay leaves, crushed 3 garlic cloves, crushed ¼ cup (60g) brown sugar Zest of 2 oranges and 2 lemons For the brine, combine ingredients in a bowl. Rub over turkey and inside cavity. Place on a rack in a roasting dish and tie legs together. next day, rinse well in cold water. Return to pan and dry with paper towel. Preheat oven to 200ºc fan-forced. Drizzle with olive oil. There is no need to season. Place the bay, cinnamon and star anise in the tray and add the stock. Place turkey in the oven and roast for 30 minutes or until slightly golden, then reduce oven to 150°C. Roast a further 2 hours, or until the internal temperature is 75°C when the thickest part of the thigh is pierced with a thermometer (or when the juices run clear when pierced). If browning too quickly, cover with foil. Brush Remove from the oven. Rest, loosely covered with foil, for at least 20 minutes. To make gravy, drain pan juices and skim fat. Simmer in saucepan over medium heat. sliced turkey with gravy, potatoes and salad. 100g white chocolate, chopped 150ml pure (thin) cream Frozen mixed berries to serve (we used cherries, raspberries, mulberries) 2½ cups (450g) mixed dried fruit (we used a mix of sultanas, cranberries, chopped dates and glace cherries) 500g panettone, torn into small pieces 100g white chocolate, melted, cooled 60g unsalted butter, melted, cooled ½ cup (125ml) sherry or brandy 1 tsp each ground cinnamon and freshly grated nutmeg ½ tsp mixed spice Line a 1.5L (6 cup) Christmas pudding bowl with plastic wrap, leaving plenty overhanging. Place the berries in a zip-lock bag and freeze until ready to serve. For the Christmas pudding, place all ingredients in a bowl and stir well to combine. Spoon into the lined bowl and press down to compress mixture. Cover with overhanging plastic wrap, then chill for at least 2 hours, or overnight. For the glaze, place the chocolate and cream in a heatproof bowl and set over a saucepan of simmering water (don’t let the bowl touch the water). Stir until melted and smooth, then set aside to cool. Remove pudding from mould and discard plastic wrap. Drizzle chocolate glaze over pudding and top with frozen berries. WOOLWORTHS SHOPPING LIST
ADD TO TROLLEY MEAT/SEAFOOD
• bone-in ham • ocean trout* (or salmon) • turkey
• bay leaves • brandy • cinnamon quills • chicken stock • coriander seeds • dried cranberries • dulce de leche* (or caramel sauce) • crispbread • dates • gin • gingerbread cake* (or other cake) • gingernut biscuits • glace cherries • ground cinnamon • horseradish cream • icing sugar • mixed peppercorns • mixed spice • mustard • nutmeg • panettone • sultanas • white chocolate
• creme fraiche • frozen mixed berries • pure (thin) cream • sour cream • thickened cream • unsalted butter
• cucumber • fennel • garlic • lemons • oranges • red onion • dill
I N T H E PA N T R Y
• extra virgin olive oil • soy sauce • red wine vinegar • caster sugar
let’s drink somewhere where they take their cocktails seriously, where the drinks can’t be rushed and the very act of waiting and watching your cocktail being meticulously and artfully prepared is part of the pleasure. Places like the grand, old, heritage-listed building that houses The Gresham in Brisbane and its collection of Japanese whiskies, the tiny but beautifully formed Bulletin Place in Sydney, which constantly ranks in the world’s best bars, or the impeccable service and wonderfully correct versions of cocktail classics at The Everleigh in Melbourne (above). Make mine a Sazerac with cognac, not rye!