Almond Christmas Cake with Brand Syrup
- 4 EGGS
- ½ CUP (110G) RAW CASTER (SUPERFINE) SUGAR
- ½ CUP (125ML) COBRAM ESTATE AUSTRALIAN ULTRA PREMIUM PICUAL EXTRA VIRGIN OLIVE OIL ¼ CUP (60ML) LEMON JUICE
- 3 CUPS (360G) ALMOND MEAL (GROUND ALMONDS)
- 1 TEASPOON BAKING POWDER, SIFTED
- 1 TEASPOON GROUND CINNAMON
- ⅓ CUP (70G) BLANCHED ALMONDS
- ½ CUP (125ML) BRANDY
- ½ CUP (175G) HONEY
- 1 TEASPOON GROUND CINNAMON
- 1 TEASPOON VANILLA EXTRACT
- Preheat oven to 160°C (325°F). Place the eggs and sugar in the bowl of an electric mixer and beat for 6 minutes, or until light and fluffy. Add the olive oil and lemon juice and beat to combine. Add the almond meal, baking powder and cinnamon and fold to combine.
- Pour the mixture into a greased 22cm round springform tin lined with non-stick baking paper. Place the almonds on top and cook for 50 minutes, or until cooked when tested with a skewer. Set aside to cool slightly, before turning out onto a wire rack.
- Place the honey, cinnamon and vanilla in a small saucepan over medium heat, bring to the boil and cook for 5 minutes or until thickened. Add the brandy and cook for 2 minutes, or until syrupy and reduced by half. Pour the syrup over the warm cake and serve. Serves 12.
Coconut and Lime Panna Cotta with Raspberries
- 1/3 CUP (80ML) WARM WATER
- 1 TABLESPOON POWDERED GELATINE
- 400ML CAN COCONUT CREAM
- ¾ CUP (165G) CASTER SUGAR
- 1 TEASPOON VANILLA BEAN PASTE
- 3 TEASPOONS FINELY GRATED LIME RIND
- 2 X 400ML CAN COCONUT MILK
- 125G RASPBERRIES
- 1 TABLESPOON LIME JUICE
- 2 TABLESPOONS ICING SUGAR, SIFTED
- MICRO MINT, TO SERVE
- Place the water in a small bowl and sprinkle over the gelatine. Set aside for 5 minutes or until the gelatine has been absorbed.
- Place the coconut cream, caster sugar, vanilla bean paste and lime rind in a medium saucepan over medium heat and stir to dissolve the sugar. Bring to the boil, add the gelatine mixture and stir to combine. Remove from the heat, strain through a fine sieve into a large bowl and stir through the coconut milk.
- Divide the mixture between 6 x 1-cup-capacity (250ml) dariole moulds and refrigerate for 12 hours or until set.
- Place the raspberries, lime juice and icing sugar in a small bowl, toss to combine and set aside for 10 minutes. Turn the panna cottas out onto plates and top with the raspberry mixture and mint to serve. Makes 6.
Buttermilk Turkey Breast
- 1 X 1.7KG BONELESS TURKEY BREAST FILLET, TRIMMED
- 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
- 50G UNSALTED BUTTER
- 4 ESCHALOTS (FRENCH SHALLOTS), PEELED AND HALVED
- 2½ CUPS (625ML) WATER
- 1 BUNCH SAGE LEAVES
- ¼ CUP (80G) STORE-BOUGHT RED CURRANT JELLY
- 2 TABLESPOONS DIJON MUSTARD, PLUS EXTRA TO SERVE
- ¼ CUP (60ML) WORCESTERSHIRE SAUCE
BUTTERMILK AND SAGE BRINE
- 1 LITRE WATER
- 1 TABLESPOON CRUSHED JUNIPER BERRIES
- ¼ CUP (60G) TABLE SALT
- 1 BUNCH SAGE
- 1 SPRIG BAY LEAVES
- ¼ CUP (55G) CASTER (SUPERFINE) SUGAR
- 6 CLOVES GARLIC, BRUISED
- 1 TEASPOON BLACK PEPPERCORNS
- 1 LITRE BUTTERMILK
- 150G UNSALTED BUTTER, SOFTENED
- 1 CLOVE GARLIC, CRUSHED
- ¼ CUP FINELY CHOPPED SAGE LEAVES
- SEA SALT AND CRACKED BLACK PEPPER
- To make the brine, place the water, juniper berries, salt, sage, bay leaves, sugar, garlic and peppercorns in a medium saucepan over high heat. Bring to the boil, stirring to dissolve the salt and sugar. Allow to cool completely before pouring the mixture into a large (3-litre-capacity) non-reactive container. Add the buttermilk and stir to combine. Lower the turkey into the brine, cover and refrigerate for 2–3 hours (but no longer).
- To make the sage butter, place the butter, garlic, sage, salt and pepper in a bowl and mix to combine. Remove the turkey from the brining liquid and pat dry. Carefully loosen the skin from the flesh and, using a spoon, spread the sage butter under the skin.
- Heat the oil and butter in a large heavy-based saucepan over medium heat. Sprinkle the turkey with salt and pepper and add to the pan, skin-side down, with the eschalot.
- Cook for 6–8 minutes or until the skin is golden. Turn and cook for a further 4 minutes. Add the water and sage and bring to a simmer. Reduce heat to low and cook, covered, for 30–35 minutes or until cooked through. Remove the turkey and eschalot from the poaching liquid, cover with aluminium foil and keep warm. Strain the poaching liquid into a jug, discarding the sage. Return the liquid to the pan, place over high heat and bring to a simmer. Add the red currant jelly, mustard, Worcestershire sauce, salt and pepper and cook, whisking, for 10–12 minutes or until reduced slightly. Serve the turkey and eschalot with the red currant sauce and extra mustard. Serves 6–8.
Chocolate Ice creams
- 3 CUPS (750ML) CHOCOLATE ICE-CREAM
- 100G DARK CHOCOLATE, MELTED
- 1 TEASPOON VEGETABLE OIL
- ¼ CUP (60ML) WATER
- ¼ TEASPOON CREAM OF TARTAR
- ¾ CUP (165G) CASTER (SUPERFINE) SUGAR
- 2 EGGWHITES
- Scoop the ice-cream into the bowl of a stand mixer and beat on low speed for 1 minute or until softened.
- Spoon the ice-cream into 6 x ⅓-cup-capacity (80ml) popsicle moulds. Insert popsicle sticks and freeze for 8 hours or overnight.
- Remove the ice-creams from their moulds and place on a baking tray lined with non-stick baking paper. Place in the freezer until ready to use.
- Place the chocolate and oil in a small bowl and mix to combine. Set aside. Place the water, cream of tartar and ½ cup (110g) of the sugar in a small saucepan over high heat.
- Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce heat to medium and cook for 4 minutes.
- Place the eggwhites in the bowl of a stand mixer and whisk on high speed until stiff peaks form. While the motor is running, add the remaining sugar, 1 tablespoon at a time, whisking until thick and glossy.
- Gradually add the hot sugar syrup in a thin, steady stream and whisk for 4 minutes or until glossy and cool.
- Using a palette knife, spoon the meringue onto the top of each popsicle. Using a kitchen blowtorch, lightly torch the meringue until golden brown. Spoon over the chocolate sauce and serve immediately. Makes 6.
- 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
- 1 MEDIUM BULB FENNEL, FINELY CHOPPED
- 3 CLOVES GARLIC, SLICED
- 1 LEEK, FINELY CHOPPED
- 1 CUP (70G) SOURDOUGH BREADCRUMBS
- ¼ CUP (60ML) MILK
- 300G PORK MINCE
- 300G VEAL MINCE
- ⅓CUP MARJORAM LEAVES
- 1 TEASPOON SEA SALT FLAKES
- CRACKED BLACK PEPPER
- 12 THIN SLICES PROSCIUTTO
- 6 LARGE SAGE LEAVES
- ¼ CUP (60ML) MAPLE SYRUP
- 6 SMALL RED APPLES
- Preheat oven to 200°C (400°F). Heat half the oil in a large frying pan over medium heat. Add the fennel, garlic and leek and cook for 6–8 minutes or until softened.
- Place the breadcrumbs and milk in a large bowl and set aside for 5 minutes to soften. Add the pork mince, veal mince, marjoram, salt, pepper and fennel mixture, and mix well to combine.
- Lightly grease 6 x 5cm x 9cm ¾-cup-capacity (180ml) mini loaf tins and line each with 2 slices prosciutto. Divide the mince mixture between the tins. Fold over the prosciutto, tucking a sage leaf under the prosciutto.
- Brush with 1 tablespoon of the maple syrup, place on a large oven tray and cook for 10 minutes. Place the apples on a separate tray and brush with the remaining maple syrup and remaining oil.
- Cook for a further 10–15 minutes or until apples are tender and meatloaves are golden and cooked through. Set aside to rest for 10 minutes before serving. Sprinkle with pepper to serve. Serves 6.