Recipes

Noodle jars

Noodle jars

I first came across the ‘noodle jar’ thanks to the wonderful Donna Hay some years ago. Noodle jars had their starring moment on Pinterest and in food magazines for a long while there and I’m here to say that they are still awesome and easy, and need a regular place in your repertoire.
Couverts4
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Ingredients

  • 1/3 cup 100 g white miso
  • 1/3 cup 80 ml soy sauce
  • 4 handfuls dried vermicelli or egg noodles
  • 4 handfuls green vegetables such as sugar snap peas, thinly sliced spring onions (scallions) or small broccoli florets
  • 4 –6 cups 1–1.5 litres boiling water

Instructions

  • Grab a 2 cup (500 ml) jar (or thereabouts) for each person.
  • Spoon 1 tablespoon of the miso into the bottom of each jar and drizzle in 1 tablespoon of the soy sauce.
  • Divide the noodles and vegetables among the jars.
  • Put the lids on the jars, then fill a large thermos with boiling water and off you go.
  • When you’re ready to eat, pour the boiling water into each jar, seal and leave to ‘cook’ for a few minutes or until the noodles are soft.
  • Tuck in!

Notes & Wine Advice

VARIATIONS:

I always pack chilli flakes for my jar, but if you had some spiced chilli oil (see here), that would be great, too. You can also add some chopped cooked chicken or any other protein you have on hand.
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Course; Noodles

Annie’s ice-cream pudding

Annie’s ice-cream pudding

This recipe of Mum’s first appeared in my book Local is Lovely, but I’ve included it here because it’s such a staple part of our Christmas tradition and such a winner. You could replace the raspberries with 1 cup (340 g) of Boozy fruit mince.
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Ingredients

  • 4 cups 1 litre good-quality vanilla ice cream
  • 1 cup 125 g frozen raspberries
  • 1 cup 140 g Vienna (toffee) almonds, roughly chopped
  • 1 cup 80 g roughly chopped chocolate-coated honeycomb
  • Mixed berries and apricot coulis to serve

Instructions

  • Take the ice cream out of the freezer to soften.
  • Line a 6 cup (1.
  • 5 litre) pudding bowl or glass bowl with plastic wrap overhanging the side.
  • Tip the raspberries, chopped nuts and honeycomb into a mixing bowl.
  • Gently fold in the ice cream.
  • Spoon the mixture into the lined bowl and smooth the top.
  • Freeze the pudding for at least 4 hours, then turn it out and serve it in wedges with the berries and apricot coulis.
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Course; Dessert

Rolled slow-cooked turkey breast

Rolled slow-cooked turkey breast

Turkey is a fairly new addition to our family Christmas table, but a very welcome one. I don’t tackle a whole turkey – my oven isn’t big enough, but also it feels a bit too daunting an undertaking on a day that’s busy enough already. We serve it with a simple potato bake, often a ham and a big green salad. This is a bit of a cooking project, but the steps are easy and you do them in advance, so all you need to do on the big day is bung the turkey in the oven for 2 hours, then slice and serve. Here’s a timeline that might help break down the steps: 2–4 DAYS AHEAD (or weeks or months if you freeze it): Make the chicken stock. 1–3 DAYS AHEAD: Prepare the stuffing and spice rub. 1 DAY AHEAD: Roll and tie up the turkey so it’s ready to cook. You could make a classic gravy for your turkey or just serve it with a jar of cranberry sauce, but I much prefer this dark jus. It tastes rather special and it is Christmas, after all.
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Ingredients

  • 1 double turkey breast butterflied
  • 2 cups 500 ml dark chicken stock
  • Olive oil for drizzling
  • 1 tsp plum jam or quince paste or something sweet

SPICE RUB

STUFFING

Instructions

  • For the spice rub, combine all the ingredients in a bowl and stir to make a paste.
  • Set aside while you make the stuffing.
  • For the stuffing, melt the butter in a large heavy-based saucepan over medium–low heat.
  • Cook the onion for about 10 minutes or until completely softened.
  • Meanwhile, toast the walnuts in a dry frying pan over medium heat for about 5 minutes or until they are crunchy and golden.
  • Remove from the heat and use a sturdy glass to bash the walnuts around and break them into small pieces (or transfer them to a board and roughly chop).
  • Put the breadcrumbs in a bowl, tip in the onion and leave to cool for a few minutes.
  • Chop the sage and rosemary with the garlic, salt and pepper, creating a herby paste.
  • Add the paste to the breadcrumbs and onion, then add the egg and chopped walnuts and gently stir to combine.
  • Taste and adjust the seasoning.
  • Pop the stuffing into the fridge to cool while you get everything else ready to roll … literally!
  • Lay the turkey breast out flat and rub it inside and out with the spice rub.
  • Spread the stuffing over the turkey and roll it up into a football shape, then tightly tie it together with kitchen string.
  • At this point you can cook the turkey, or cover it with a damp tea towel and place it in the fridge, ready to cook tomorrow or the day after.
  • Preheat the oven to 160°C (320°F).
  • Place the turkey in a roasting tin.
  • Pour 1 cup (250 ml) of the dark chicken stock into the tin, drizzle the turkey with a little olive oil and sprinkle it with salt and pepper.
  • Roast for 2 hours, basting with the pan juices halfway through (baste it more often if you can – the more basting, the better).
  • Transfer the turkey to a carving tray to rest.
  • Pour the pan juices into a saucepan and scrape in any bits stuck on the bottom of the roasting tin.
  • Add the remaining 1 cup (250 ml) of chicken stock.
  • Cook over high heat until the mixture has reduced by half into a thick, delicious jus.
  • Stir in the plum jam or quince paste and do a taste check – does it need more sweetness, salt or maybe acidity?
  • Adjust to taste and then keep warm until needed.
  • Carve the turkey and pour the hot jus over the top.
  • Serve immediately (or as quickly as you can get your crowd to the table).
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Course; Turkey

Mike’s gravlax with mustard sauce

Mike’s gravlax with mustard sauce

My eldest brother is a great cook (as are all my siblings) and his gravlax is a staple every Christmas. This is a particularly festive dish to make and share, but it’s great for any kind of gathering. Gravlax makes a fairly extravagant piece of fish go a very long way and it’s a fantastic centrepiece for any party or grazing platter
Couverts12
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Ingredients

  • 2 x 700 g 1 lb 9 oz pieces of salmon, pin-boned, skin on
  • 1 large bunch of dill
  • ½ cup 110 g salt
  • ½ cup 110 g caster (superfine) sugar
  • 2 Tbsp freshly ground pepper preferably from white peppercorns
  • Lemon wedges to serve
  • Dark rye bread to serve

MUSTARD SAUCE

HORSERADISH CREAM

  • 1 cup 250 g crème fraîche
  • Juice of 1 lemon
  • 1 Tbsp horseradish cream or grated fresh horseradish or to taste
  • ½ tsp sea salt
  • A tiny pinch of ground turmeric

Instructions

  • Place one piece of salmon in a glass or stainless steel dish, skin side down.
  • Lay the dill fronds on top.
  • Combine the salt, sugar and pepper and sprinkle it on top of the dill, then place the other piece of salmon on top with the skin facing up.
  • Tightly cover with plastic wrap or foil and then weigh the salmon down with a few tins of tomatoes, beans or whatever.
  • Refrigerate the salmon for at least 2 days or up to 3 days, turning it over every 12 hours or so and rubbing it all over with the liquid that’s released as it cures.
  • Combine all of the mustard sauce ingredients in a small saucepan and whisk over medium–high heat until smooth.
  • Bring to the boil, then reduce the heat and simmer for 15 minutes, by which point the mixture will have thickened into a lovely glossy sauce.
  • Pour it into a small jar and place in the fridge to cool and set.
  • For the horseradish cream, mix all the ingredients together and season to taste, adding more salt or lemon juice as you prefer.
  • Store in the fridge until needed.
  • Remove the salmon from the dish, scrape away the dill and excess marinade and pat dry with paper towel.
  • Place on a chopping board and discard the skin.
  • Slice the salmon very thinly on the diagonal.
  • Serve the gravlax with the mustard sauce, horseradish cream, lemon wedges and slices of dark rye or your favourite bread.

Notes & Wine Advice

If you can get your hands on fresh horseradish, you’re in for a treat. I have some growing in our garden and it’s the most incredible plant – the peppery leaves are lovely in salads and the fresh root (when scrubbed and washed of dirt) is amazing grated over chargrilled steaks, venison … anything, really. That said, horseradish cream from a jar is also delicious in this recipe.
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Course; Fish

Peach scrolls with amaretto glaze

Peach scrolls with amaretto glaze

I love the idea of having these on Christmas morning, but can’t imagine ever having the bandwidth to do that as well as all the Santa stuff and the general Christmas chaos. It’s more the sort of breakfast I dream of making on those slow, hazy mornings between Christmas and New Year, when I forget what day it is, the house is quiet and there’s time to potter in the kitchen. Thank you to American baker extraordinaire Erin McDowell for inspiring this recipe.
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Ingredients

  • 1 cup 320 g chilled Peach and honey butter or your favourite fruit jam
  • 1 egg
  • 2 Tbsp thick double cream

BASIC SWEET DOUGH

  • 4 cups 600 g plain (all-purpose) flour, plus extra for dusting
  • ¼ cup 55 g caster (superfine) sugar
  • 3 tsp 20 g dry yeast
  • ½ tsp ground cardamom
  • A pinch of salt
  • 2 eggs
  • 1 cup 250 ml lukewarm milk
  • 175 g 6 oz butter, softened, plus extra for greasing

AMARETTO GLAZE

  • 1½ cups 185 g icing (confectioners’) sugar
  • ¼ cup 60 ml thick (double) cream
  • 2 Tbsp amaretto liqueur or brandy, lemon juice or water

Instructions

  • For the dough, briefly mix the flour, sugar, yeast, cardamom and salt in an electric mixer fitted with the dough hook.
  • Whisk the eggs into the milk, add it to the flour mixture and knead for 5 minutes.
  • Add the butter, a tablespoon or so at a time, beating well after each addition.
  • (You can also do the kneading by hand – combine the dry ingredients on your work surface, make a well in the centre and then add the milk and egg mixture and butter and knead for about 8 minutes.)
  • Place the dough in a lightly oiled bowl, cover with a tea towel and leave in a warm place for 1 hour or until doubled in size.
  • Gently turn the dough out onto a lightly floured surface and pat it into a disc.
  • (This is a sticky dough, so you might need to wet your hands. ) Place the dough on a tray, cover and refrigerate overnight.
  • On a lightly floured surface, roll the dough into a large rectangle.
  • Generously spread the peach and honey butter or jam over the dough.
  • Starting with one of the long sides, gently roll the dough into a large sausage shape.
  • If it feels a bit sticky and warm, pop it into the fridge for 10 minutes before proceeding.
  • Grease a deep roasting tin with butter.
  • Cut the dough into nine rounds and tuck them into the tin, then cover and leave to rest for 30 minutes (just enough time to set a table outside and get the coffee ready).
  • Preheat the oven to 200°C (400°F).
  • Whisk the egg and cream together and brush it over the scrolls.
  • Bake for 25 minutes or until the scrolls are puffed and golden.
  • For the glaze, whisk the icing sugar, cream and amaretto in a bowl.
  • Let the scrolls cool for about 10 minutes before spooning the glaze over the top.
  • Serve the scrolls warm with coffee.
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Course; Cake / Fruit

A Christmas cake for people who don’t love Christmas cake

A Christmas cake for people who don’t love Christmas cake

I’ve never been a big fan of traditional Christmas cake or pudding. I find it too dense, with too much fruit – it’s just too much! But this one is a beauty and it’s the best thing to make for people who don’t love the traditional version but still want to get in on the festive, fruity baking act. I’d suggest making two cakes – one to tightly wrap up for Christmas Day or give as a gift to a friend or lovely teacher, and one to keep in a cake tin for morning tea with some cherries on the side.
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Ingredients

  • 150 g 5½ oz unsalted butter, softened
  • ¾ cup 150 g brown sugar
  • 1/3 cup 75 g caster (superfine) sugar
  • 1 tsp vanilla bean paste
  • 3 eggs
  • 11/3 cups 200 g roughly chopped dark chocolate
  • 11/3 cups 200 g roughly chopped white chocolate
  • 1¼ cups 200 g natural almonds, ground into a fine meal (or store-bought almond meal)
  • 100 g 3½ oz marzipan, cut into small cubes
  • 100 g 3½ oz honey
  • 1 cup 150 g plain (all-purpose) flour

BOOZY FRUIT MINCE

Instructions

  • Start by making the fruit mince.
  • Combine all the ingredients in a large sterilised jar.
  • Shake well and leave in a cool, dark place, turning the jar upside down every day or two, for 2 days or up to 2 months.
  • Preheat the oven to 160°C (320°F).
  • Grease and line a 20 cm (8 inch) round cake tin with baking paper, extending over the side of the tin.
  • Beat the butter, sugars and vanilla in an electric mixer fitted with the paddle attachment until pale and fluffy, occasionally scraping down the side of the bowl.
  • Add the eggs, one at a time, beating well after each addition and scraping down the side of the bowl.
  • Once all the eggs are well incorporated, beat for a couple of minutes.
  • Measure out 200 g (7 oz) of the fruit mince, reserving the liquid.
  • Fold the fruit mince, dark and white chocolate, almond meal, marzipan, honey and flour into the batter.
  • Spoon the batter into the cake tin and smooth the top.
  • Bake the cake for 45 minutes to 1 hour or until it is springy but not soggy to touch and is beginning to pull away from the side of the tin.
  • Remove the cake from the oven and immediately pour the reserved fruit mince liquid over the top.
  • Leave the cake to cool in the tin.
  • Store the well-wrapped cake in an airtight container for a month or so.

Notes & Wine Advice

This cake uses my basic fruit mince recipe, which makes about 3 cups of fruit mince. It’s useful for all kinds of Christmassy things, so I like to make up a big jar at the beginning of December. I use it in cakes and mince tarts (see here), and spoon it over ice cream or into custard tarts. Once it’s been opened, store it in the fridge and use it within a month or so.
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Course; Cake

Mince tart hand pies

Mince tart hand pies

Mince tarts are the ultimate harbinger of Christmas. They arrive in the shops too early, but I buy them anyway. I love the sweet crumbly pastry and boozy fruit inside. I love them when they’re so hot that they burn the top of your mouth. And I love making and giving them as presents. However, I don’t enjoy all the fiddling around when it comes to assembling the tarts … so, enter the mince tart hand pie! Simply spoon your brandy-soaked dried fruit onto a round of sweet pastry, pop another pastry round on top and seal the edges with the tines of a fork. They’re so easy and just as delicious as the traditional version.
Couverts12
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Ingredients

  • 2 cups 680 g Boozy fruit mince
  • 1 egg
  • 2 Tbsp single pure cream
  • ¼ cup 55 g caster (superfine) sugar
  • ½ tsp ground cinnamon

SWEET SOUR CREAM PASTRY

  • 2 cups 300 g plain (all-purpose) flour, plus extra for dusting
  • ¼ cup 55 g caster (superfine) sugar
  • ½ tsp sea salt
  • 2/3 cup 160 g sour cream
  • 1 cup 250 g chilled unsalted butter, cut into cubes

Instructions

  • For the pastry, put the flour, sugar and salt in a pile on your work surface, swirl them together and make a well in the centre.
  • Put the sour cream and butter in the well and use the heels of your hands to bring everything together, smooshing and pushing until you have a rough dough (or combine everything in a food processor and blitz until the same thing happens).
  • Gently bring the dough together into a disc, divide it in half and shape each portion into a disc.
  • Wrap each disc and pop it into the fridge for 30 minutes.
  • Roll out one of the pastry discs on a lightly floured surface until 3 mm (1/8 inch) thick.
  • Using a biscuit cutter or a glass, cut the pastry into 5 cm (2 inch) rounds.
  • Place a heaped tablespoon of the fruit mince in the middle of a pastry round and then press another pastry round on top.
  • Use the tines of a fork to gently press down around the edge of the pastry to seal the pie.
  • Place on a baking tray lined with baking paper and repeat with the remaining pastry and fruit mince.
  • Place the pies in the fridge for at least 30 minutes, or up to 2 days.
  • (You can also freeze the pies at this point and cook them straight from frozen.
  • )
  • Preheat the oven to 200°C (400°F).
  • Whisk the egg and cream in one bowl and whisk the sugar and cinnamon in another bowl.
  • Brush the egg wash over the pies and sprinkle the cinnamon sugar over the top.
  • Bake for 20 minutes or until the pies are golden.
  • Serve the warm pies with a dollop of cream or ice cream.
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Course; Pie

The giant chocolate chip biscuit

The giant chocolate chip biscuit

Meet the giant chocolate chip biscuit! Break it into shards to share, wrap it up for a friend who needs some love or serve it on a board with fresh fruit and ice cream. Or sandwich two giant biscuits with softened ice cream, then freeze it for the biggest ice-cream sandwich of all time. However you choose to serve this ridiculous, huge biscuit, it will bring delight! Plus, it’s an easy melt-and-mix number so you can just throw it together in one bowl and pop it into a frying pan and then into the oven. When it’s time for dessert, just slice it into wedges and hand it around.
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Ingredients

  • ½ cup 100 g brown sugar
  • 1/3 cup 75 g caster (superfine) sugar
  • ¼ cup 60 g butter, melted
  • 1 egg
  • 1 tsp vanilla bean paste
  • 1 cup 150 g plain (all-purpose) flour
  • 1 tsp baking powder
  • 200 g 7 oz milk or dark chocolate, roughly chopped (or a mix of the two)
  • Sea salt flakes for sprinkling

Instructions

  • Preheat the oven to 180°C (350°F).
  • Lightly grease an ovenproof frying pan or a large pizza or biscuit tray.
  • Combine the sugars, butter, egg and vanilla in a bowl and whisk until you have a smooth and glossy batter.
  • Fold in the flour, baking powder and chocolate and gently stir until just combined.
  • Spoon the mixture into the frying pan or onto the tray.
  • Place a piece of baking paper on top and press the mixture into a disc about 20 cm (8 inches) in diameter and 4 cm (1½ inches) thick, allowing room for spreading.
  • Sprinkle the biscuit with sea salt flakes and pop it into the oven for 20 minutes or until golden on top.
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Course; Chocolate / Coockies / Biscuit

The ‘big’ summer chicken salad

The ‘big’ summer chicken salad

This glorious, big meal of a salad seems to appeal to all ages. It’s great for a picnic or a fresh and easy summer meal at home. You could also serve it with warm wraps or pita pockets, or add some big toasted sourdough croutons for extra crunch. Leave out the chilli if you’ve got kids along for dinner.
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Ingredients

  • 800 g 1 lb 12 oz skinless chicken thigh fillets, cut into chunks
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Grated zest and juice of 3 limes
  • 2 mangoes cut into cubes
  • 2 avocados cut into cubes
  • 3 Lebanese short cucumbers, cut into chunks
  • 500 g 1 lb 2 oz mixed cherry and grape tomatoes, halved
  • 1 red capsicum pepper, cut into chunks
  • ½ red onion very finely diced
  • 1 handful mint leaves roughly chopped
  • 2 cos lettuces leaves separated
  • ¼ cup 60 ml olive oil
  • A good pinch of sea salt
  • 1 Tbsp sumac

CARAMELISED MACADAMIAS

  • 1 cup 155 g macadamia nuts
  • 2 Tbsp 40 g butter
  • ¼ cup 55 g caster (superfine) sugar
  • 1 tsp sea salt
  • A good pinch of chilli flakes

Instructions

  • Toss the chicken with the spices and lime zest in a bowl.
  • Cover and marinate in the fridge for at least 30 minutes (or all day if that’s easier).
  • For the caramelised macadamias, line a baking tray with baking paper.
  • Toast the macadamia nuts in a dry frying pan over medium–high heat for about 5 minutes or until the nuts are just turning golden.
  • Add the butter, sugar, sea salt and chilli flakes and cook, stirring constantly, for 5 minutes or until the sugar has completely melted and coats the nuts like a caramel.
  • Watch carefully as the nuts can burn very easily.
  • Quickly tip the caramelised macadamias onto the lined baking tray and spread them out in a single layer.
  • Set aside to cool and harden, then place in a jar.
  • Combine the mango and avocado in a small container or bowl and drizzle with a third of the lime juice.
  • Combine the cucumber, tomato, capsicum, red onion and mint leaves in a larger container or bowl.
  • Put the lettuce leaves in a container or bowl.
  • Cover and refrigerate.
  • Pour half of the remaining lime juice and half of the olive oil into a jar and shake to make a dressing.
  • Heat the remaining olive oil in a large, deep frying pan over high heat.
  • Add the marinated chicken and salt and cook, stirring and tossing the chicken, for about 10 minutes or until the chicken is cooked through.
  • Remove the pan from the heat.
  • Sprinkle the remaining lime juice and the sumac over the chicken and let it sit in the pan for a couple of minutes before transferring it to a container or bowl.
  • (I like to cook the chicken right before we walk out the door so it’s still warm when we get to eating it.
  • But it’s also really good cold, so if you think that’s safer, cook it in advance and chill it before heading out, then pack it in a cool box or insulated bag with ice bricks.)
  • Gather up the containers of chicken, lettuce, cucumber mixture, mango and avocado mixture, dressing and caramelised macadamias and head outdoors, or arrange all the food on the table at home
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Course; Chicken / Salad

Vito’s blood oranges dipped in dark chocolate

Vito’s blood oranges dipped in dark chocolate

Vito Mancini is a blood-orange grower from Griffith in New South Wales. This is his delicious recipe and it’s so easy. Serve a plate of these for dessert, perhaps with some little almond biscuits or biscotti. A strong coffee or amaro wouldn’t go astray, either!
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Ingredients

  • 1 blood orange
  • 100 g 3½ oz good-quality dark chocolate

Instructions

  • Preheat the oven to 160°C (320°F).
  • Line a baking tray with baking paper.
  • Place the orange in a saucepan of water and bring to the boil.
  • Cook for 20 minutes, then remove the orange and set it aside to cool a little.
  • Slice off the top and bottom of the orange, then cut it in half lengthways.
  • Cut the two orange halves into thin wedges and place them on the baking tray.
  • Pop the tray into the oven for 5 minutes to dry out the orange segments a little.
  • Meanwhile, melt the chocolate in a heatproof glass bowl over a saucepan of simmering water and stir until smooth.
  • Dip the orange segments into the melted chocolate, then return them to the tray and place them in the fridge to set.
  • Once set, transfer the orange segments to an airtight container and refrigerate for up to a few weeks.
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Course; Chocolate / Fruit