SPICED HOLIDAY PANFORTE
A LITTLE EFFORT
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
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
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
A LITTLE EFFORT
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
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
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
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
ASPARAGUS GRATIN WITH SPICED GRANA PADANO WHITE SAUCER26 PER SERVING