CELEBRATE THE STAPLES
Even though the festive season here in Aotearoa is less about cosy meals and more focussed on fresh summer dining, there’s still a magic that comes from the warming smells and flavours of spices at this time of year. These bagels are great toasted and slathered with butter or cream cheese and will freeze well in an airtight container. SPICED RAISIN & WALNUT BAGELS
MAKES 12 / PREPARATION 20 MINUTES PLUS 4 HOURS MINIMUM RESTING TIME / COOKING 20 MINUTES
150ml warm water
1 teaspoon honey
1 teaspoon active dried yeast 700g white flour
100g wholemeal flour
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon mixed spice 2 tablespoons brown sugar 125g raisins, roughly chopped 100g walnuts, roughly chopped semolina or polenta for lining trays 1 teaspoon baking soda honey, to glaze sea salt
Mix together water, honey and yeast in a small bowl and set aside for 10 minutes to let the yeast bloom. In a separate large bowl, sift in flours, spices and sugar. Add raisins and walnuts and stir to combine. Make a well in the centre and pour in the yeast mixture, as well as 400ml water. Combine to make a soft dough – you might find it easier to mix the dough with clean hands. Tip onto a clean bench and knead for 2 minutes, then return dough to the bowl and cover with a damp tea towel. Set aside for 1-2 hours or until doubled in size. Quickly knead dough, cover again with a damp tea towel and put in the fridge for a few hours or overnight.
Line two large baking trays and sprinkle with semolina or polenta. Remove dough from the fridge, punch down to deflate and portion into 80g pieces. Roll those pieces into smooth balls, then use your fingers to make a hole in the centres. Once shaped, put the bagels on the lined trays. The holes might start to spring back again, so give them a quick second stretch before covering with a damp tea towel and leaving out for an hour.
Bring a large pot of water to the boil and add the baking soda.
Heat oven to 225℃. Working in batches of 3-4 at a time, gently drop bagels into the water and cook for 1-2 minutes. Remove from water with a slotted spoon or sieve and place on a wire rack then return to the polenta-dusted lined baking trays. Bake bagels for 20 minutes or until golden and shiny.
Remove from the oven and brush with honey or maple syrup then sprinkle with sea salt.
TRY THESE TOO... One-bowl ginger & kūmara loaf
This recipe is inspired by Will’s mum Sarah’s amazing kūmara and ginger cake. Beat together 4 eggs, 275ml of neutral oil, 1 cup brown sugar and ¼ cup golden syrup. Stir in 3 tablespoons grated fresh ginger, 2 large grated orange kūmara and the zest of 1 orange or lemon. Sift in 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 tablespoon cinnamon, 1 teaspoon nutmeg and 2 tablespoons ground ginger. Gently mix until just combined, then pour into a large, lined loaf tin and bake at 180℃ for 45 minutes to an hour. You may like to split this between two loaf tins depending on size.
Nutmeg & rosemary butter on roasted potatoes or yams
Whizz slightly softened butter with roughly chopped fresh rosemary, lemon zest, ground nutmeg and a sprinkle of sea salt. Scoop onto baking paper or back into the butter wrapper and refrigerate until ready to use. Add to potatoes, kūmara or yams in the final few minutes of cooking.
Cinnamon & citrus zest polenta cookies
Place 100g butter, 90g caster sugar, 1 teaspoon cinnamon, 50g polenta, 150g flour and 1 teaspoon baking powder into a food processor and pulse to combine. Add the zest of one small orange or lemon and a teaspoon of vanilla extract if desired. Pulse again until a dough forms. Shape into small balls, press with a fork and bake for 10-12 minutes at 180℃.
Paprika, nutmeg, chilli & mapleroasted almonds
Whisk together maple syrup, olive oil, ground nutmeg, chilli flakes, chopped rosemary and sea salt. Pour over almonds in a roasting dish and toss to coat. Roast for 10-15 minutes or until nuts are roasted through but not burnt, so keep a close eye on them.