Beruflich Dokumente
Kultur Dokumente
Method Preheat oven to 180C. 1. Brush a 2 litre pudding basin with vegetable oil, then line with plastic wrap, trying to keep wrap smooth without wrinkles. Place in the freezer to chill. 2. In a bowl combine sultanas, raisins, cranberries, apricots, macadamias and orange liqueur. Leave to soak for 30 minutes. 3. Place softened ice cream in a large bowl stir in soaked fruit. Fold in whipped cream and pour mixture into prepared pudding basin. Place in the freezer and freeze for 4 hours or overnight.
4. To prepare orange cake, cream butter and sugar until light and uffy. Beat in eggs one at a time. Stir in almond meal, orange juice and rind. Pour into a greased and paper lined 20cm cake tin and bake for 1 hour. Allow too cool in the tin, before turning out onto a board. 5. To nish pudding, ease ice-cream pudding from basin and place on top of cake. Trim the cake edges if required and serve cut into thick slices.
Whole turkey with apricot, raisin and pistachio stufng Nut & herb crusted ham with apricot chutney Roast vegetables with whole mixed nuts Baby spring vegetables with apricot and brazil nut butter Asparagus with warm brie and walnut sauce Rocket, pear and parmesan salad Classic Christmas pudding Mini fruit cakes Fruit mince tart
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Method Preheat oven to 200C. 1. To prepare turkey, pat down with paper towel and remove the neck. Using a spoon, begin at the neck cavity and gently ease the skin away from the breast. 2. In a small frying pan melt butter, add onion and cook for 2 minutes. Place in a large bowl along with breadcrumbs, apricots, raisins, pistachios, parsley, lemon, egg and season with salt and pepper. Mix well to combine. 3. Loosely ll the prepared neck cavity of the turkey with stufng and press over the exterior of the turkey to shape. Fill the body cavity with juiced
lemon halves. Thread a skewer through the skin at each cavity opening to secure, tuck wings underneath and x wings and legs with kitchen string to secure. Cover with a clean dry tea towel and allow too rest for 1 hour on bench. 4. Place turkey on a greased baking tray, brush with combined olive oil and melted butter and season with sea salt and pepper. Cover stuffed turkey breast section with foil to avoid burning while cooking and bake for 2 hours. Remove foil and cook for 20 minutes. Remove from oven and allow too rest for 10 minutes. Serve cut into thick slices with your preferred sides.
Apricot Chutney
Preparation Time: 30 minutes (plus soaking) Cooking Time: 40 minutes Ingredients 75g Sunbeam Sultanas 500g Angas Park Apricots, chopped 750 mls boiling water (3 cups) 1 cup dark brown sugar, rmly packed 2 small red chillies, seeded and nely chopped 2 tsp nely grated fresh ginger 2 cups white vinegar 1 tsp salt Method Preheat oven to 180C. 1. Soak apricots in water over night. 2. Place in a medium saucepan and cook apricots in the same water for 10 minutes. Add remaining ingredients and bring mixture to the boil. Reduce heat and simmer for 30 minutes, stirring occasionally. 3. To bottle, pour hot chutney into hot sterilised jars, replace lids and invert. Set aside to cool. Chutney will store in a cool dark place for up to 3 months.
Crme Anglais
Ingredients 1 cups milk 1 whole vanilla bean 4 egg yolks cup castor sugar cup cream Method 1. Place milk and vanilla bean in a small saucepan and simmer for 10 minutes. Remove vanilla bean, split in half, scrape out seeds and return seeds to the milk. Discard the pod. In a clean dry bowl whisk egg yolks and sugar until thick and creamy. Pour in hot milk, whisking continuously. Place bowl over a double boiler, cook, stirring continuously for 5 minutes or until mixture coats the back of a spoon. Do not let the custard boil as it will scramble. Remove from heat, pour into a jug and serve with pudding and hard sauce. Makes 2 cups.
Whole side of salmon with macadamia and lemon crust Pork loin with ginger, prune & cashew stufng Whole pumpkin with rice salad Zucchini, Squash & Tomato Slice with Cruchy Topping Cucumber and watermelon salad Fresh Apple Coleslaw with Garlic Aioli White chocolate puddings Indulgent Christmas cake Frangipani mince pies
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Method Preheat oven to 260C 1. Lay pork at on a chopping board. 2. To make stufng, melt butter in a small frying pan, add onions and cook for 3 minutes or until onions are translucent. 3. In a large bowl combine cooked onion, brown rice, multigrain breadcrumbs, cashews, prunes, ginger, egg, parsley and lemon rind. 4. Spread 1 cup of stufng down the centre of the pork then roll up to encase, secure the pork with kitchen string and place in on a greased oven tray.
5. Rub oil and sea salt into the pork skin. Bake for 30 minutes or until the skin starts to bubble and crack. Reduce oven temperature to 180C and cook for one hour. Remove pork from oven, cover with foil and leave to rest for 20 minutes. 6. To serve, cut crackling from the pork and remove any excess fat from the meat. Slice as preferred. 7. With remaining stufng, grease a 6 x cup mufn tin. Divide stufng between mufn cups and bake for 40 minutes or until browned on top. Serve with rolled pork loin.
Rolled Chicken breast with cranberry, almond and bacon stufng Stout and maple syrup baked baby ham with fruit chutney Asparagus, spinach and pine nut pastries Broccolini & Baby Beans with Lemon Butter Orange, avocado and prawn salad Roast Potato Salad with Hazelnuts Chocolate fruit & nut mufns Pineapple & cherry boiled fruit cake Light & easy Christmas pudding
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4. Place chicken on a greased baking dish, brush with melted butter and season with sea salt and black pepper. Bake for 1 hour. Remove from oven, cover with foil and allow too rest for 10 minutes. Serve cut into thick slices with a splash of chicken gravy. 5. To make gravy, add the plain our to the baking dish and cook over a medium heat for one minute stirring constantly. Gradually pour in stock and cook stirring continuously until gravy thickens and comes to the boil. Cook for 2 minutes, strain and serve with roast chicken.
Stout & Maple Syrup Baked Baby Ham with Fruit Chutney
Stout & Maple Baked Baby Ham
Preparation Time: 10 minutes Cooking Time: 50 minutes Ingredients 1.25kg nugget ham 375ml bottle stout beer cup maple syrup cup brown sugar 50g butter 1 cinnamon stick 6 whole cloves 8 allspice berries Juice and rind from one orange Crusty bread to serve Method Preheat oven to 200C 1. Place ham in a well greased baking dish. Combine stout beer, maple syrup, brown sugar, butter, cinnamon stick, cloves, all spice, orange juice and rind in large jug and pour over ham. 2. Bake for 45 minutes, basting ham every ten minutes with the beer mixture. Remove from oven and allow to rest for 5 minutes. 3. Pour remaining beer mixture into a small saucepan, bring to the boil stirring continuously. Reduce to a simmer, cook for 5 minutes or until thick and syrupy stirring occasionally. Serve ham with a drizzle of beer syrup, crusty bread and apple and prune chutney.
Method Preheat oven to 200C 1. Arrange potatoes and sweet potatoes on a baking paper lined oven tray, spray with oil and season with salt and pepper. Bake for 35 40 minutes. Remove and allow too cool for 5 10 minutes. 2. In a small bowl combine mayonnaise, sour cream, chives and nutmeg. Place roasted potatoes in a large bowl, pour in cream mixture and toss to combine. 3. Sprinkle with Sunbeam Hazelnuts and serve.
Method 1. Place mixed fruit, sultanas, brandy and grated lemon rind into a bowl and mix well. Set aside. Grease a 1.5 litre pudding basin, lining the base only with a double layer of baking paper. 2. Sift our, mixed spice and sugar into a large bowl. Stir in slivered almonds, beaten eggs, cooled butter, buttermilk and prepared fruit, mixing well. Spoon the mixture into prepared pudding basin, smoothing the top. Place 2 rounds baking paper straight onto the pudding mixture. 3. Fold in half a 52cm long piece of foil, then make a 3cm pleat in the middle (this allows for any expansion of the pudding). Place foil over pudding and secure tightly with string.
4. Place a wire rack onto the base of a large saucepan, ll with water and bring to the boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 2 hours, replenish water when needed. 5. Remove from water, stand for 10 minutes before turning out. Decorate with apricots and oranges. Serve drizzled with golden syrup.
Chocolate Christmas cups Pistachio & cranberry akes Nutty honey date slice Almond, cherry & sultana orentines Rocky road, cream cheese yule log
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Sweets
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Treats Recipes
5. Roll out pastry to 4mm thick, using a 6cm round cutter, cut 48 disks. Gently ease into greased mini mufn tins, prick bases with a fork. Bake for 15 minutes. 6. Arrange pastry cases on a baking tray. Spoon a teaspoonful of lling into each case, top with swirls of chocolate meringue. 7. Chocolate Meringue: Place egg whites in a clean dry bowl and beat with an electric mixer until egg whites are stiff. Gradually beat in sugar until thick and glossy, then beat in cocoa. Spoon into piping bag and pipe small swirls onto fruit cups ensuring meringue forms a seal over the pastry cup edge. Bake for 5 minutes.
Sweets
&
Treats Recipes
Sweets
&
Treats Recipes
Sweets
&
Treats Recipes
Sweets
&
Treats Recipes
Sweets
&
Treats Recipes
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Edible ornaments White Christmas trees Mini chocolate & apple strawberry mufns Christmas crunch cones Christmas cupcakes
Edible Ornaments
Makes: 12 Preparation Time: 15 minutes Ingredients 110g Sunbeam Almond Meal 50g Sunbeam Currants 125g butter, softened cup honey cup brown sugar 1 cups plain our tsp bi-carb soda 1 tbs ground ginger 1 tsp mixed spice 1 tsp cinnamon Decorations 200g white chocolate, melted Silver cachous Angas Park Cranberries Sunbeam Currants or Sultanas Coloured ribbon cut into 40cm lengths Method Preheat oven to 170C. 1. Cream butter, honey and brown sugar until light and uffy, stir in almond meal. 2. Sift plain our with the bi-carb soda, ginger, mixed spice and cinnamon. Add currants and butter mixture, bring the mixture together to form a soft dough, wrap in plastic wrap and chill for 30 minutes. 3. Roll dough on a oured surface to 5mm thickness. Using your favourite Christmas cutter shape, cut out 30 pieces and arrange on a baking paper lined oven tray. Using a straw cut out a hole at the top of the biscuit to thread ribbon through. Bake for 15 minutes. Transfer to cooling racks. 4. To decorate: Dress the cooled biscuits with piped white chocolate, silver cachous, cranberries and currants. Once the chocolate is set thread each biscuit with a length of ribbon, tying a knot or bow and hang on your Christmas tree.
Christmas Cupcakes
Makes: 12 mufns Preparation Time: 10 minutes Cooking Time: 15 - 20 minutes Ingredients cup Sunbeam Sultanas cup Sunbeam Glace Cherries cup Sunbeam Flaked Almonds 100g butter, softened cup caster sugar 2 eggs, lightly beaten 140g tub fruit (apple) puree tsp vanilla extract 1 cups self-raising our cup milk, at room temperature Method Preheat oven to 180C. 1. Place butter, sugar, eggs, fruit puree, vanilla, our and milk in a large bowl. Beat ingredients on a low speed for one minute to combine. Increase speed to medium and beat mixture for 3 minutes. 2. Combine sultanas, cherries and almond akes. 3. Spoon cup of cake mixture into 12 x cup paper lined cupcake pans, make a well in the centre of each cupcake and spoon a tablespoon of fruit mix onto each well, bake for 15 20 minutes. Allow to cool and gently lift out of pan and onto a wire rack. Dust with icing sugar to serve.