JULIE GOOD­WIN’S FES­TIVE FARE:

Australian Women’s Weekly NZ - - CONTENTS -

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.

Get ready for Christ­mas

As­para­gus and snow pea salad Tomato bread salad

Stand­ing pork rib roast with grilled stone fruit

Pineap­ple mint punch

Pavlova with passionfruit curd

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.