JULIE GOODWIN’S FESTIVE FARE:
all the elements for a summery Christmas feast
With a sensational seafood platter, delicious pork roast, tasty salads and a choice of two meringue masterpieces, Julie Goodwin has all the elements for a summery Christmas feast. Put it all together for one big celebration meal or pick and mix with your own favourite dishes.
Spectacular seafood platter
SERVES 8-12 AS PART OF THE CHRISTMAS TABLE PREP AND COOK TIME 1 HOUR 45 MINUTES (+ 3 DAYS CURING AND REFRIGERATION TIME)
Cured salmon
1 whole (1kg) salmon fillet, skin removed, pin boned 3 teaspoons finely grated orange rind 2 teaspoons finely grated lemon rind 1 teaspoon finely grated lime rind 2 tablespoons table salt ¼ cup (55g) white sugar ¼ cup finely chopped dill
1 Lay the salmon on a platter or tray. In a bowl, combine the rinds, salt, sugar and dill. Coat one side with half the mixture. Turn the salmon over and coat the other side with the remaining mixture. 2 Cover the salmon with plastic wrap and refrigerate for 3 days, turning it over every day and covering it again. The salt and the sugar will become a liquid. After 3 days, brush off the coating, leaving a little behind. Slice the salmon thinly. Refrigerate until ready to serve.
Cold devilled mussels
1 teaspoon olive oil 4 cloves garlic, crushed 2 fresh long red chillies, seeded, chopped ¾ cup (180ml) white wine 1kg pot-ready live mussels 2 teaspoons tomato sauce ½ teaspoon Worcestershire sauce 2 tablespoons whole-egg mayonnaise 1 teaspoon curry powder
1 In a large saucepan with a tight-fitting lid, heat the oil over medium heat. Add the garlic and chilli; cook, stirring, until they are fragrant and soft. Add the wine and mussels to the pan, increase the heat to high and bring to the boil. Place the lid on the pan and steam for about 3 minutes or until the mussels are open. Cool; remove the top half of the mussel shells. If any of the mussels have fallen out of the shell, return them to a half-shell for serving. Place the mussels on a plate, cover, and refrigerate until until you are ready to serve. 2 Strain the liquid from the pan and reserve the garlic and chilli. Discard the liquid. In a small bowl mix together the sauces, mayonnaise and curry powder. Season to taste with salt and pepper. 3 Just before serving, drizzle a small amount of mayonnaise mixture on each mussel in the shell and sprinkle with the reserved garlic and chilli.
Prawns with two sauces
2kg cooked Australian king prawns MARIE ROSE SAUCE ½ cup (150g) whole-egg mayonnaise ¼ cup (70g) tomato sauce 1 teaspoon Tabasco sauce 1½ tablespoons lemon juice, approximately TARTARE SAUCE ½ cup (150g) whole-egg mayonnaise 1 teaspoon Dijon mustard 2 tablespoons drained capers, chopped finely 2 tablespoons finely chopped dill pickles or gherkins 2 tablespoons finely chopped dill
1 MARIE ROSE SAUCE Combine all the ingredients in a bowl. Season to taste with salt and extra lemon juice, if needed. Cover and refrigerate. 2 TARTARE SAUCE Combine all ingredients in a bowl. Season to taste with salt and ground white pepper. Cover and refrigerate. 3 Serve prawns with sauces.
Oysters with cucumber dressing
1 (130g) Lebanese cucumber, halved, seeded ¼ cup (60ml) white balsamic vinegar 24 shucked oysters on half shell 1 tablespoon finely chopped chives 1 medium (140g) lemon, cut into wedges
1 Cut the cucumber into thin strips and then into small dice. Place cucumber in a small dish and cover with the balsamic vinegar. Cover and refrigerate for at least 1 hour. 2 To serve, spoon a little cucumber mixture over about 12 of the oysters and top with a pinch of chives. Leave the remaining oysters plain and serve with lemon wedges for those who prefer them with a simple squeeze of juice.
Asparagus and snow pea salad
SERVES 8-10 PREP AND COOK TIME 20 MINUTES (+ COOLING TIME)
1 tablespoon water ¼ cup (60ml) olive oil 3 bunches asparagus, trimmed, cut into 2cm lengths ¾ cup (100g) slivered almonds 2 tablespoons red wine vinegar 1 tablespoon wholegrain mustard 1 tablespoon honey 200g rocket 300g snow peas, topped, tailed, cut into thirds on the diagonal 1 small (100g) red onion, sliced finely 1 cup loosely packed whole mint leaves 120g goat’s cheese
1 Place the water with a few drops of the oil in a large frying pan, over medium-high heat. When hot, add the asparagus and toss for about 30 seconds (if very thin) or 1 minute (if thicker) until just tender but still with a bit of crunch. Remove from the pan to a piece of absorbent paper to drain and cool. 2 Place the almonds in the pan; cook, stirring, until starting to brown. Watch them carefully so they don’t burn. Transfer to a plate to cool. 3 Whisk together the remaining oil, vinegar, mustard and honey in a large bowl. Season to taste with salt and freshly ground black pepper. 4 Just before serving, toss the rocket, snow peas, onion, most of the mint and the asparagus in the dressing; arrange on a serving platter. Scatter the almonds and crumbled cheese over the top, along with the remaining mint leaves.
Tomato bread salad
SERVES 8-10 PREP TIME 15 MINUTES
1kg very red, ripe tomatoes, cut into 3cm pieces ½ medium (170g) red onion, sliced finely 1 teaspoon sea salt flakes ¼ cup (60ml) extra virgin olive oil 2 tablespoons red wine vinegar ½ (150g) stale sourdough bread, torn into 3cm chunks 1 bunch basil
1 In a large bowl, toss the tomato and onion with the salt. 2 In a small bowl or jug, combine the oil and vinegar. Pour the dressing over the tomatoes. Add the bread and basil leaves, and toss through. Ideally, make this salad about half an hour before serving, to allow time for the tomato juice to be released and soak into the bread, along with the dressing.
Pineapple mint punch
MAKES ABOUT 1.75 LITRES (7 CUPS) PREP TIME 10 MINUTES
1 cup (250ml) Malibu (white rum with coconut) 2 cups (500ml) pineapple juice, chilled 3 cups (750ml) lemonade, chilled ¼ medium (300g) fresh pineapple, peeled, cut into small chunks, chilled ½ cup fresh mint leaves ice cubes, to serve
1 Place all the ingredients, except ice, in a large jug and stir. 2 To serve, put a few ice cubes into each glass and use a long spoon or ladle to place some fruit into each glass. Pour over some liquid.
Standing pork rib roast with grilled stone fruit
SERVES 10 PREP AND COOK TIME 2 HOURS 20 MINUTES
3kg pork rib roast 1 teaspoon olive oil 2 teaspoons sea salt flakes GRILLED STONE FRUIT 6 (1kg) peaches, halved, seeded 6 (1kg) nectarines, halved, seeded ⅓ cup (80ml) balsamic vinegar 2 tablespoons brown sugar 2 tablespoons olive oil ¼ cup coarsely chopped flat-leaf parsley
1 Preheat a covered barbecue to a high heat, about 220°C. To use as an oven, turn on the outside burners and leave the middle burners off – this is where the baking dish will fit. 2 Rub rind of pork with oil, then massage the salt in thoroughly. Place pork, rind-side up, in a baking dish. Place dish on barbecue and close the lid as quickly as possible – every time the lid is lifted, the temperature drops dramatically and it needs to be very hot to achieve good crackling. 3 Barbecue the pork for 30 minutes, then reduce the temperature to around 170°C; barbecue for a further 1½ hours. This cooking time is very subjective, as it depends on the thickness of the meat and variables such as how often the barbecue lid is opened and the outside temperature. To test if the pork is cooked, insert a skewer into the thickest part of the meat near the bone. If juices are pink, it needs more cooking; if juices are clear, it is done. Another way to check is to use a meat thermometer – put the probe into the middle of the roast. It should come to a temperature of 70°C-75°C, which is medium. It can be taken to 80°C, but would be a bit dry if it gets higher. 4 Remove pork from the barbecue and cover loosely with foil; set aside to rest. 5 GRILLED STONE FRUIT Meanwhile, barbecue the fruit, skin-side down, on the grill plate for 2 minutes, then cut-side down for another 2 minutes. Combine the vinegar, sugar and oil in a large bowl; season to taste. Add the fruit and the parsley; toss gently. 6 Serve pork with Grilled Stone Fruit.
Pavlova with passionfruit curd
SERVES 10-12 PREP AND COOK TIME 1 HOUR 30 MINUTES (+ COOLING TIME). MAKE PASSIONFRUIT CURD A FEW DAYS BEFORE REQUIRED
6 egg whites 1¾ cups (385g) caster sugar 600ml cream, whipped fresh mango and peaches, to serve PASSIONFRUIT CURD 180g butter, chopped 1⅔ cups (370g) caster sugar 3 eggs, beaten lightly ⅔ cup (160ml) passionfruit pulp
1 Preheat the oven to 170°C (150°C fan-forced). Grease a 25cm x 38cm oven tray; line with baking paper. 2 Beat egg whites and a pinch of salt in a large bowl with an electric mixer until soft peaks form. Gradually add the sugar, a little at a time, beating until sugar is dissolved. Continue to beat until firm, glossy peaks form. You should be able to hold the bowl upside down for a slow count to 10 without it falling out (test with caution!). Spread mixture onto the oven tray in a rectangle, leaving a 3cm border. 3 Bake pavlova for 30 minutes, then reduce the temperature to 140°C (120°C fan-forced); bake for a further 40 minutes or until dry to touch. Turn the oven off and prop the door open a little. Cool the pavlova in the oven. 4 PASSIONFRUIT CURD Place the butter and the sugar in a medium saucepan over a medium heat until the sugar is dissolved. Add the eggs and passionfruit; reduce the heat. Stir constantly with a whisk until the mixture thickens. Be careful not to overheat or it will curdle. Pour curd into sterilised jars; cool. Refrigerate until cold. 5 When the pavlova is completely cool, top with cream, generous dollops of Passionfruit Curd and fruit.
Meringue Christmas tree
SERVES 8-10 PREP AND COOK TIME 2 HOURS
softened butter or cooking oil spray cornflour, to dust 6 egg whites pinch of cream of tartar 1½ cups (330g) caster sugar 1½ teaspoons vanilla extract 300ml cream 1 tablespoon icing sugar, sifted, plus extra, to serve 1 teaspoon vanilla extract, extra 500g strawberries, hulled 250g raspberries
1 Preheat oven to 170°C (150°C fan-forced). Grease two large oven trays. Draw a 19cm and 9cm circle on one piece of baking paper. Draw a 16cm, 13cm and 6cm circle on another piece of baking paper. Turn paper over; place on trays. Grease paper and dust with a little sifted cornflour; tap off excess. 2 Beat egg whites and cream of tartar in a large bowl with an electric mixer until very soft peaks form. Gradually add the sugar, beating until dissolved between additions and until meringue is smooth and glossy. Beat in extract until just combined. 3 Place ½ cup of meringue on 6cm circle; form a peak. Divide remaining meringue onto the 19cm, 16cm, 13cm and 9cm circles. Using the back of a spoon or palette knife, build up sides then make peaks on meringue edges. 4 Place the trays into the oven and immediately reduce the heat to 120°C (100°C fan-forced). Bake meringues for about 1½-2 hours or until dry to the touch. Rotate trays halfway through. Cool meringues in oven with door ajar. 5 Beat the cream, icing sugar and extra extract in a medium bowl with an electric mixer until firm peaks form. 6 Just before serving, peel baking paper off meringues. Place the 19cm meringue on a cake stand. Spread with some whipped cream and top with some strawberries and raspberries. Repeat with 16cm, 13cm and 9cm meringues. Top with the 6cm meringue; dust with sifted icing sugar.