SPICED HOL­I­DAY PANFORTE

Woolworths TASTE - - Festive Spices -

Serves 10

A LIT­TLE EF­FORT

GREAT VALUE

Prepa­ra­tion: 15 min­utes Cook­ing: 40 min­utes

co­coa pow­der 5 T, plus ex­tra for dust­ing blanched hazel­nuts 300 g flour 90 g

Wool­worths pre­served gin­ger

100 g, chopped dried cran­ber­ries 170 g ground cin­na­mon 1t ground gin­ger 2t ground black pep­per 1½ t ground nut­meg ½t dark choco­late 80 g, bro­ken into pieces sugar 200 g honey ¾ cup

1 Pre­heat the oven to 160°C, grease a 20–25 cm cake tin with cook­ing spray, then dust with co­coa.

2 In a large mix­ing bowl, com­bine the co­coa pow­der, hazel­nuts, flour, gin­ger, cran­ber­ries, cin­na­mon, gin­ger, black pep­per and nut­meg and rub to­gether un­til all the in­gre­di­ents are com­bined. 3 Melt the choco­late in a bowl over sim­mer­ing wa­ter. 4 Com­bine the sugar and honey and heat to 115°C on a sugar ther­mome­ter. 5 Pour the hot honey mix­ture over the dry in­gre­di­ents, add the melted choco­late and stir well. 6 Pour the bat­ter into the pre­pared cake tin, then level us­ing a rub­ber spat­ula. 7 Bake for 30–35 min­utes; the panforte should be slightly soft in the cen­tre. Cool on a wire rack.

Cook’s note: If you can’t find blanched hazel­nuts, you can eas­ily re­move the skins by toast­ing them and rub­bing with a clean tea towel – the crispy skins will flake off.

WINE: Vil­liera Jas­mine White 2018

GIN­GER, CARAMEL AND MERINGUE TRI­FLES WITH WHISKY SUGAR CRUM­BLE

Serves 6

A LIT­TLE EF­FORT

GREAT VALUE Prepa­ra­tion: 20 min­utes Cook­ing: 45 min­utes

For the whisky sugar crum­ble: Mus­co­v­ado sugar 150 g wa­ter ½ cup whisky ½ cup ground all­spice 1t For the meringue: sugar 200 g wa­ter 5T free-range egg whites 3 cream of tar­tar ½t

cream 1 cup caster sugar 3T vanilla pod ½, seeded

Wool­worths home-style gin­ger bis­cuits 1 x 200 g packet

Caramel Treat 1 cup

1 Pre­heat the oven to 110°C. To make the sugar crum­ble, com­bine the sugar, wa­ter, whisky and all­spice, spread out on a sheet of bak­ing pa­per on a bak­ing tray and bake un­til dry and crumbly, about 30 min­utes. 2 To make the meringue, com­bine the sugar and wa­ter and boil un­til it reaches 110°C on a sugar ther­mome­ter. Whisk the egg whites un­til foamy, then add the cream of tar­tar and beat un­til soft peaks form. Slowly driz­zle the sugar syrup into the egg whites, while whisk­ing, un­til the mix­ture is glossy and stiff peaks form.

3 Com­bine the cream, caster sugar and vanilla seeds and beat un­til stiff peaks form. 4 Crush the gin­ger bis­cuits slightly and set aside. 5 To as­sem­ble, di­vide the gin­ger bis­cuits evenly be­tween 6 glasses, spoon over the whipped cream, Caramel Treat and the meringue mix­ture. Scorch us­ing a blow­torch and crum­ble over the whisky sugar crum­ble. Cook’s note: Blow­torch the meringue be­fore you add the whisky sugar crum­ble, or you’ll melt it.

WINE: Nuy White Mus­cadel 2016

SPICY POACHED PLUMS WITH WHIPPED CRÈME FRAÎCHE

Serves 4

EASY

GREAT VALUE Prepa­ra­tion: 5 min­utes Cook­ing: 15 min­utes

For the poached plums: wa­ter 3 cups sugar 300 g cin­na­mon sticks 2 fresh nut­meg 1 t grated star anise 2 vanilla pod 1, seeded ripe plums 6, washed

For the whipped crème fraîche: crème fraîche 1 cup caster sugar 3T vanilla pod 1, seeded

1 To make the poached plums, com­bine the wa­ter, sugar, cin­na­mon, nut­meg, star anise and vanilla seeds. 2 Bring to a boil, re­duce the heat and add the plums, mak­ing sure they’re fully sub­merged in the liq­uid. Poach for 15 min­utes – they shouldn’t be too soft, and hold their shape. 3 To make the whipped crème fraîche, com­bine the crème fraîche, caster sugar and vanilla seeds. Whip un­til light and fluffy us­ing an elec­tric beater.

4 Re­move the plums from the poach­ing liq­uid, in­crease the heat and re­duce the liq­uid un­til syrupy. 5 To serve, plate the plums and syrup, then pipe the whipped crème fraîche onto the plate.

WHEAT- AND GLUTEN-FREE

WINE: Fairview Sweet Red 2016

PEACH-AND-MARZI­PAN STOLLEN TWIST WREATH

Serves 10

A LIT­TLE EF­FORT

GREAT VALUE

Prepa­ra­tion: 2½ hours, plus overnight soak­ing time and 2 hours’ ris­ing time Cook­ing: 30 min­utes

For the fill­ing:

Wool­worths soft-eat­ing peaches or nec­tarines 120 g, chopped or­ange juice ½ cup + 2 T but­ter 90 g

Mus­co­v­ado sugar 70 g flour 35 g raisins 60 g pe­cans 35 g, chopped pis­ta­chios 35 g, chopped or­ange 1, zested ground all­spice 1t marzi­pan 200 g apri­cot jam 50 g ground cin­na­mon 2t

For the dough: flour 250 g but­ter 50 g milk ½ cup + 2 T dried yeast 10 g free-range egg 1, beaten

1 Soak the peaches or nec­tarines in the or­ange juice overnight. 2 Pre­heat the oven to 180°C. To make the dough, com­bine the flour, but­ter, milk, yeast and egg in a bowl and mix to form a dough. Place the dough on a lightly floured sur­face and knead for 6 min­utes. 3 Trans­fer the dough to a clean mix­ing bowl, cover and place in a warm area for 1 hour to rise. 4 To make the fill­ing, drain the peaches, then cream the but­ter and sugar un­til light and fluffy. Add the peaches, flour, raisins, nuts, or­ange zest and all­spice. 5 Turn out the risen dough onto a lightly floured sur­face, roll out into a 25 x 35 cm rec­tan­gle, then roll out the marzi­pan to the same size. Spread the peach fill­ing onto the dough, then cover with the marzi­pan. Roll up the rec­tan­gle tightly so that it looks like a Swiss roll. Make an in­ci­sion in the mid­dle of the

roll, but don’t cut all the way through, al­most like you’re but­ter­fly­ing it. Twist the 2 lengths to­gether as if you're mak­ing a pret­zel, then shape into a ring on bak­ing pa­per. 6 Set aside to rise for 1 hour.

7 Bake the twist for 30 min­utes un­til risen and golden. 8 To­wards the end of the bak­ing time, com­bine the apri­cot jam and cin­na­mon, heat slightly and brush onto the twist. Set aside to cool.

WINE: De Krans White Port 2017

AS­PARA­GUS GRATIN WITH SPICED GRANA PADANO WHITE SAUCE

Serves 6

EASY

GREAT VALUE Prepa­ra­tion: 10 min­utes Cook­ing: 15 min­utes

cream 2 cups but­ter 2T flour 2T whole nut­meg 1 t grated ground all­spice 1t

Grana Padano 150 g, grated salt, to taste as­para­gus spears 340 g, washed and blanched

1 Pre­heat the oven to 180°C and turn on the grill. Bring the cream to a boil in a heavy-based saucepan, then turn off the heat. 2 In an­other saucepan, heat the but­ter, flour, nut­meg and all­spice.

3 Grad­u­ally whisk the warm cream into the flour mix­ture, bring­ing it to a boil be­tween ad­di­tions. 4 Once all the cream has been added, re­move from the heat, whisk in the Grana Padano and sea­son to taste. 5 Place the blanched as­para­gus on a serv­ing plate, cover with the sauce and grill un­til bub­bling and golden.

WINE: Thelema Cool Cli­mate Sau­vi­gnon Blanc 2018

SPICY HAS­SEL­BACK POTATO WREATH

Serves 6

EASY

GREAT VALUE Prepa­ra­tion: 15 min­utes Cook­ing: 20 min­utes

large pota­toes 6 salted but­ter 6T star anise 7 ground nut­meg ½t flaked al­monds 50 g, toasted smoked Mal­don salt 1T

1 Pre­heat the oven to 180°C, peel the pota­toes and place into a bowl of wa­ter. 2 Cut a se­ries of tightly spaced slits into each potato, and ar­range in a wreath shape in a 23 cm non­stick bak­ing tin.

3 Melt 3 T but­ter and spoon over the pota­toes. Stud 5 star anise ran­domly be­tween the pota­toes, then bake for 45 min­utes, bast­ing con­tin­u­ally with the but­ter. 4 While the pota­toes are bak­ing, melt the re­main­ing but­ter and mix with the nut­meg and re­main­ing star anise. Al­low to in­fuse while the pota­toes roast.

5 When the pota­toes are golden brown and crispy, care­fully re­move from the bak­ing tin, add the al­monds to the warm spicy but­ter and spoon over the pota­toes. Sprin­kle with Mal­don salt to serve.

Cook’s note: Mak­ing has­sel­back pota­toes cre­ates more sur­face area and a crispier re­sult. Add slices of pancetta and fin­ish off with Parme­san if you like.

WHEAT- AND GLUTEN-FREE

WINE: Wool­worths Steen­berg

Rosé 2018

GIN­GER, CARAMEL AND MERINGUE TRI­FLESWITH WHISKY SUGAR CRUM­BLER31 PER SERV­ING

SPICY POACHED PLUMS WITHWHIPPED CRÈME FRAÎCHER13 PER SERV­ING PEACH-AND-MARZI­PAN STOLLEN TWIST WREATHR17 PER SERV­ING

SPICY HAS­SEL­BACK POTATO WREATH R22 PER SERV­ING

AS­PARA­GUS GRATIN WITH SPICED GRANA PADANO WHITE SAUCER26 PER SERV­ING

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