JULIE GOOD­WIN’S bestever fam­ily feast

Our much-loved Julie Good­win bids The Aus­tralian Women’s Weekly a fond farewell with a fes­tive menu fea­tur­ing a spe­cial beef roast and a stun­ning show­piece cel­e­bra­tion cake.

Australian Women’s Weekly NZ - - CONTENTS - PHOTOGRAPHY by JOHN PAUL URIZAR STYLING by MICHELE CRANSTON

Roast beet­root and goat’s cheese ter­rine SERVES 8 AS AN EN­TRÉE PREP AND COOK TIME 1 HOUR 30 MIN­UTES (+ RE­FRIG­ER­A­TION TIME)

5 medium (750g) beet­root 1 small bulb gar­lic 2 tea­spoons ex­tra vir­gin olive oil 1 cup (100g) wal­nuts 550g mar­i­nated goat’s cheese or feta 1 bunch chives, chopped finely chervil, baby salad leaves and lemon­in­fused olive oil, to serve 1 Pre­heat oven to 180°C (160°C fan­forced). Re­move the leaves and trim the roots from the beet­root. Trim the top off the gar­lic bulb. Place beet­root and gar­lic on an oven tray; sprinkle with oil. Roast for 30 min­utes, then re­move the gar­lic; it should be soft. Roast the beet­root for a fur­ther 30 min­utes, or un­til a skewer goes eas­ily through them. In the last 10 min­utes of cook­ing, add the wal­nuts to the tray. Re­move the tray from the oven and al­low ev­ery­thing to cool. 2 Peel the beet­root – the skin should come off quite eas­ily. Slice into 2mm rounds. Squeeze the flesh from the gar­lic cloves and add to a bowl with the cheese, mar­i­nat­ing oil and chives. Mash with a fork un­til ev­ery­thing is com­bined. 3 Line a 10cm x 18cm loaf pan with bak­ing pa­per, leav­ing a gen­er­ous over­hang. Place a layer of beet­root slices over base. Spread ⅓ of the cheese mix­ture over the top. Re­peat twice more and fin­ish with a fi­nal layer of beet­root. Fold the bak­ing pa­per over the pan; re­frig­er­ate overnight. 4 Turn ter­rine out of pan. Top with chervil and wal­nuts; serve with salad leaves and le­mon oil. Slice care­fully. Not suit­able to freeze or mi­crowave.

Su­gar snap peas with saf­fron al­mond but­ter SERVES 8 PREP AND COOK TIME 12 MIN­UTES

½ tea­spoon saf­fron threads 250g but­ter, chopped, at room tem­per­a­ture 2 cloves gar­lic, chopped finely 2 ta­ble­spoons chopped chives finely grated zest of 1 le­mon ⅓ cup (45g) sliv­ered al­monds, toasted 2 tea­spoons sea salt flakes 1 tea­spoon freshly ground black pep­per 650g su­gar snap peas 1 Place saf­fron in a small heat­proof bowl; tip 1 tea­spoon of boil­ing wa­ter over it. Stir and place in a large bowl with the other in­gre­di­ents, ex­cept peas. Mix well. 2 Lay a 60cm piece of plas­tic wrap ver­ti­cally on the bench top. Place the but­ter mix­ture across the bot­tom of the wrap, leav­ing enough room ei­ther side to twist to­gether. Roll the but­ter un­til you have formed a cylin­der; twist each end into a bon­bon shape. Freeze for 2 hours or un­til firm. Re­move the but­ter from the freezer 10 min­utes be­fore you need to use it. Heat a sharp knife by pour­ing boil­ing wa­ter over the blade, and cut 4 slices. 3 Re­move the “string” from peas. Bring a pan of salted wa­ter to a rapid boil. Add the peas; leave them for 1-2 min­utes, un­til bright green. Drain; drop briefly into a bowl of cold wa­ter, then place in a serv­ing dish. Top with saf­fron but­ter to melt through. Not suit­able to freeze or mi­crowave.

Pearl cous­cous, zuc­chini and tomato salad SERVES 8 PREP AND COOK TIME 25 MIN­UTES (+ STAND­ING AND COOL­ING TIME)

20g but­ter 1 medium (150g) onion, chopped finely 2 cloves gar­lic, chopped finely 1½ cups (290g) pearl cous­cous 2½ cups (625ml) chicken stock 250g grape or cherry toma­toes, halved 2 small (180g) zuc­chini, sliced 6 spring onions, sliced thinly 1 bunch flat-leaf pars­ley, leaves coarsely chopped 1 bunch mint, chopped 1 bunch co­rian­der, leaves chopped juice of 1 le­mon ⅓ cup (80ml) ex­tra vir­gin olive oil 1 tea­spoon sea salt flakes 1 Melt the but­ter in a medium saucepan over medium heat, then add the onion and gar­lic and cook for 3 min­utes or un­til fra­grant and translu­cent. 2 Add the cous­cous and stock; cover, then cook for 15 min­utes or un­til the liq­uid is ab­sorbed. Stand covered for 10 min­utes. 3 Trans­fer the cous­cous mix­ture to a bowl; cool, stir­ring ev­ery cou­ple of min­utes. 4 Once cooled, stir in the toma­toes, zuc­chini, onion and herbs. To make dress­ing, whisk the juice, oil and salt to­gether in a bowl. 5 Just be­fore serv­ing, toss dress­ing through the salad. Not suit­able to freeze or mi­crowave.

Crispy roast pota­toes with rose­mary salt SERVES 8 PREP AND COOK TIME 1 HOUR 35 MIN­UTES

2.5kg floury pota­toes (such as Agria) veg­etable oil, for roast­ing 1 ta­ble­spoon sea salt flakes 2 tea­spoons fresh rose­mary leaves, chopped finely 1 Peel pota­toes; cut in half, or into quar­ters if they’re large – just make sure the pieces are evenly sized so they cook at the same time. Place the pota­toes in a large pan of cold salted wa­ter and bring to the boil. Boil for around 15 min­utes or un­til the cut edges are just start­ing to soften, and a knife or skewer goes eas­ily into the potato. Don’t cook any fur­ther than this or the pota­toes will fall apart. 2 Pre­heat the oven to 200°C (180° fan­forced). Put about 1cm of veg­etable oil into a roast­ing pan. Place the pan in the oven un­til the oil is hot. Drain the pota­toes very well. It is crit­i­cal that they are dry. 3 Very care­fully lower the pota­toes into the hot oil. Gen­tly turn them, so that the whole sur­face area of each potato has a coat­ing of oil. Place the pan back in the oven and cook for about 1 hour, turn­ing the pota­toes once or twice, un­til they are crisp and golden brown. 4 In a small bowl, com­bine the salt, rose­mary and some freshly ground black pep­per. 5 Drain pota­toes on pa­per tow­els. Sprinkle with rose­mary salt while still hot. Not suit­able to freeze or mi­crowave.

Peach Melba cel­e­bra­tion cake SERVES 12 PREP AND COOK TIME 1 HOUR 40 MIN­UTES (+ COOL­ING TIME)

4 eggs 2 cups (440g) caster su­gar 2 cups (300g) plain flour 2 tea­spoons bak­ing pow­der ¼ tea­spoon salt 1 cup (250ml) milk 125g but­ter, chopped 1 tea­spoon vanilla ex­tract 1 tea­spoon co­conut ex­tract 1 cup (320g) rasp­berry jam, warmed 1½ cups (120g) flaked al­monds, toasted 3 medium (450g) ripe peaches

RASP­BERRY COULIS

½ cup (110g) su­gar 375g fresh rasp­ber­ries

BUT­TER­CREAM

375g but­ter, at room tem­per­a­ture 2 ta­ble­spoons vanilla ex­tract 6 cups (960g) ic­ing su­gar 1 Pre­heat oven to 160°C (140°C fan-forced). Grease 2 x 20cm cake pans; line bases with bak­ing pa­per. 2 In an elec­tric mixer, beat the eggs for 4-5 min­utes or un­til pale and creamy. With the mixer still run­ning, grad­u­ally add the caster su­gar and beat for 3-4 min­utes. To test if the mix­ture is ready, turn the mixer off. Lift the beat­ers; if the mix­ture falls and forms thick rib­bons on the sur­face for a mo­ment be­fore it sinks, it is ready. 3 In a bowl, sift to­gether the flour, bak­ing pow­der and salt. Fold through the egg mix­ture. 4 In the mi­crowave or a small saucepan on the stove­top, heat the milk and but­ter un­til just melted. Add the vanilla and co­conut ex­tract. Gen­tly fold the milk mix­ture through the bat­ter. Pour mix­ture evenly into pans. 5 Place the pans side by side on the cen­tre shelf of the oven. Bake for about 45 min­utes or un­til golden and a skewer in­serted into the cen­tre comes out clean. Cool 10 min­utes be­fore turn­ing onto a wire rack to cool. 6 RASP­BERRY COULIS Mean­while, place the su­gar and ½ cup wa­ter in a small saucepan over high heat; bring to the boil. Add 250g of the rasp­ber­ries; boil un­til they be­come liq­uid and slightly thick­ened. Push through a sieve over a bowl; pour into a jug and re­frig­er­ate. Re­serve re­main­ing rasp­ber­ries. 7 BUT­TER­CREAM Beat but­ter and vanilla in a bowl with an elec­tric mixer un­til lighter in colour. Sift ic­ing su­gar into the bowl and com­bine on low speed. In­crease the speed and beat un­til light and fluffy. 8 To as­sem­ble, cut cakes in half. Place the base layer on a serv­ing plate. Spread with 1/3 of the jam and a 1cm-thick layer of But­ter­cream. Re­peat lay­er­ing twice. Top with re­main­ing cake layer and spread with a gen­er­ous layer of But­ter­cream. Use the re­main­ing But­ter­cream to evenly coat the side of the cake. 9 Press al­monds around the side of the cake. Peel peaches; cut into thin wedges. Ar­range on top of the cake. Pile re­served rasp­ber­ries in the cen­tre. Serve cake with Rasp­berry Coulis. Cakes suit­able to freeze at end of step 5. Milk mix­ture suit­able to mi­crowave.

Mushroom-filled beef fil­let with port sauce SERVES 6 PREP AND COOK TIME 1 HOUR 15 MIN­UTES (+ STAND­ING AND COOL­ING TIME)

20g dried porcini mush­rooms 4 cloves gar­lic, peeled 200g Swiss brown mush­rooms 200g cup or but­ton mush­rooms 2 ta­ble­spoons ex­tra vir­gin olive oil 2 tea­spoons fresh thyme leaves 2 tea­spoons sea salt flakes 1 tea­spoon freshly ground black pep­per 1.8kg eye fil­let of beef, trimmed and but­ter­flied (see Test Kitchen tip on page 102) 1 cup (250ml) port wa­ter­cress, to serve 1 Pre­heat the oven to 200°C (180°C fan­forced). 2 Place the porcini in a heat­proof bowl; add 1½ cups hot wa­ter. Stand for 10 min­utes, then strain over a jug. Re­serve the liq­uid (about 1 cup). In a food pro­ces­sor, finely chop the gar­lic. Add the porcini, Swiss brown and cup mush­rooms; process un­til the size ranges be­tween a coarse bread­crumb and the fin­ger­nail of your pinkie. 3 In a large fry­ing pan over medium-high heat, place 1 ta­ble­spoon of the oil. Add the mushroom and gar­lic mix­ture, thyme leaves, half the salt and pep­per. Cook, stir­ring, for about 5 min­utes. The mix­ture will ini­tially re­lease mois­ture, then will dry up and even­tu­ally turn golden and take on a paste-like con­sis­tency. Re­move from the pan; cool. 4 Lay the but­ter­flied beef fil­let on a board. Spread the cooled mushroom mix­ture over the meat. Roll meat up to en­close fill­ing, then tie with butcher’s string. Sea­son the base then flip the beef un­cut-side up in a heavy-based bak­ing dish. Splash the re­main­ing oil over and un­der the beef and sprinkle re­main­ing salt and pep­per on top. 5 Roast, un­cov­ered, for 40 min­utes. Cover with foil; rest for 30 min­utes. Trans­fer beef to a carv­ing board, cover with foil to keep warm. Place the bak­ing dish on the stove top over medium-high heat. Pour in the re­served porcini liq­uid and the port. Boil, while scrap­ing any browned bits off the bot­tom of the pan. Cook to a syrupy con­sis­tency, then pour into a serv­ing jug. 6 Slice beef thickly. Serve with the port sauce and wa­ter­cress. Not suit­able to freeze or mi­crowave.

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