Sunday Herald Sun - Stellar - - Delicious On Sunday - Our food edi­tor cre­ates a gourmet meal with­out the grind, so there’s no need to work your­self ragged this hol­i­day sea­son


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)

Quick cure

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.


6kg bone-in leg smoked ham 1 tbs ex­tra vir­gin olive oil Mus­tards and horse­rad­ish cream to serve

Pantry glaze

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


• 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


• 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!

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