Chefs Host Christmas Too Page 2
4/ Stir the custard until it cools to 50°C (122°F) and then transfer the mix into the fridge to finish cooling for a minimum of 4 hours.
5/ This sauce is best made the day before you need to use it, to give it time to cool and thicken naturally. Make a batch of this and you can make all sorts of stuff. Like what? Well, the Muscat + raisin ice cream sandwiches for a start, or the Eggnog, and a luxury sauce for desserts such as the Gingerbread-spiced pumpkin pie.
White chocolate + vanilla cream.
Makes about 1 kg (2 lb 3 oz)
360 g (12½ oz) white chocolate, melted
2 vanilla beans, seeds scraped
720 ml (24½ fl oz) thickened (whipping) cream
1/ Put the melted chocolate and vanilla seeds in a heatproof bowl. Heat 250 ml (8½ fl oz/1 cup) of the cream in a saucepan until it just reaches boiling point, then pour onto the melted chocolate. Leave for 30 seconds before stirring with a spatula to combine well.
2/ Stir in the remaining cold cream. Pour the cream mixture into a container, cover and chill in the fridge for 2 hours or so.
3/ Transfer the cream to the bowl of a freestanding electric mixer fitted with the whisk attachment. Whisk the cream on medium speed to firm peaks. This cream can be used for the Christmas trifle and is also great for tarts and served with fresh fruit.
Whipped brandy orange butter.
Makes 340 g (12 oz)
250 g (9 oz) unsalted cultured butter, softened
pinch of salt
40 g (1½ oz/⅓ cup) icing (confectioners’) sugar
finely grated zest of ½ orange
50 ml (1¾ fl oz) brandy or cognac
1/ Whip the butter until pale using a freestanding electric mixer or electric beaters. Add the salt, icing sugar and orange zest and beat again for a couple of minutes. Continue to beat as you trickle in the brandy. Store in the fridge for up to 1 week. Lather this all over those warm Mince pies.
Apple compote.
Makes 600 g (1 lb 5 oz)
100 g (3½ oz) caster (superfine) sugar
300 ml (10 fl oz) apple juice
1 vanilla bean, seeds scraped
3 granny smith apples, or other tart cooking apples, peeled and chopped into 5 mm (¼ in) dice
1/ Put the sugar in a saucepan with the apple juice and vanilla seeds. Bring to the boil over medium heat and cook for 2 minutes, stirring constantly.
2/ Add the apples and cook until they begin to soften, stirring regularly. Remove from the heat and leave to cool. Apple compote is great to have on hand to make pies and crumbles, and is used in the filling for Mince pies.
Mulled wine.
This is my take on mulled wine – the warm and fuzzy drink popular in the northern hemisphere at Christmas. There’s nothing better than lighting the fire, popping on a Christmas movie and warming yourself up with a mulled wine (or two). The awesome thing about this drink is its versatility: try it with white wine instead of red if you like, experiment with your own combination of spices and herbs, or sweeten it further by adding a touch of honey. On hot days it can even be served cold over ice.
Chef’s note
For a non-alcoholic version, replace the red wine and pedro ximénez with a good-quality apple or pear juice.
Serves 12
150 g (5½ oz/⅔ cup) caster (superfine) sugar
250 ml (8½ fl oz/1 cup) apple juice (organic fresh pressed or juiced)
2 x 750 ml (25½ fl oz) bottles pinot noir
375 ml (12½ fl oz/1½ cups) pedro ximénez or sweet sherry
2 oranges, zest cut into strips, pith removed
1 lemon, zest cut into strips, pith removed
15 cloves
10 star anise
5 cinnamon sticks
½ teaspoon freshly grated nutmeg
2 vanilla beans, seeds scraped
10 g (¼ oz) ginger, peeled and sliced
1/ Place a large cast-iron pot on the stovetop over medium heat. Once hot, add the sugar and reduce the heat to low. Stir the sugar with a spatula or spoon for 5–7 minutes, until the sugar has melted and turned a deep amber caramel.
2/ Add the apple juice slowly, stirring constantly. Be careful of spitting and hot steam, as the mixture will expand and bubble initially before settling down.
3/ Once all the apple juice has been added, add the remaining ingredients, including the scraped vanilla beans, and bring up to a temperature of 80°C (176°F); use a digital thermometer to check the temperature. Cover with a lid, turn off the heat and leave to infuse for a minimum of 1 hour.
4/ When you are ready to serve, take the lid off and reheat on the stove. Ladle into heatproof glasses.
Cherry bellini.
Serves 4
8 Cherries in vanilla syrup
1 x 750 ml (25½ fl oz) bottle prosecco
4 tablespoons peach nectar
1/ Take four champagne flutes and place two drained cherries into each glass.
2/ Open the prosecco and carefully pour it onto the cherries in the glass. If you pour the prosecco slowly and steadily into the centre of each glass, you should be able to fill the glass without it going over. Leave a 2 cm (¾ in) gap at the top of each glass.
3/ Slowly pour in the peach nectar over the back of a teaspoon. Serve immediately.
Eggnog.
Serves 6
375 ml (12½ oz/1½ cups) Vanilla sauce
160 ml (5½ fl oz) spiced rum, brandy or bourbon
80 ml (2½ fl oz/⅓ cup) full-cream (whole) milk
80 ml (2½ fl oz/⅓ cup) thickened (whipping) cream
8 ice cubes
freshly grated nutmeg, to garnish
1/ Pour the vanilla sauce, alcohol, milk and cream into a cocktail shaker with the ice cubes and seal the top with a pint glass. Shake like a cocktail for 1 minute.
2/ Strain the drink into six glasses and grate a little nutmeg over the top. Serve immediately.
Pineapple rum punch.
Serves 10
50 g (1¾ oz) caster (superfine) sugar
50 ml (1¾ fl oz) water
1 kg (2 lb 3 oz) pineapple flesh
500 ml (17 fl oz/2 cups) spiced rum
75 ml (2½ fl oz) malibu
crushed ice
1/ Boil the sugar and water in a saucepan over low heat, stirring constantly until the sugar dissolves. Bring to the boil, then remove the pan from the heat and allow the syrup to cool.
2/ Blitz the sugar syrup and pineapple flesh in a blender for a few minutes until super smooth. Strain the juice into a bowl and add the rum and malibu. Fill tall glasses with crushed ice and top with the punch.
Watermelon + strawberry frosé.
Serves 12
1 kg (2 lb 3 oz) watermelon flesh
500 g (1 lb 2 oz) strawberries, hulled
1 x 750 ml (25½ fl oz) bottle rosé wine
100 ml (3½ fl oz) peach schnapps
1/ Blitz the watermelon and strawberries in a blender for a few minutes until super smooth. Strain the juice into a bowl and add the wine and schnapps.
2/ Transfer the mix into shallow plastic containers and freeze overnight. Use a blender to blitz the frozen cubes. Pour into chilled glasses and serve.
Espresso martini.
Serves 10
ice cubes
100 ml (3½ fl oz) milk
80 ml (2½ fl oz/⅓ cup) espresso, freshly made
50 ml (1¾ fl oz) sugar syrup (see step 1, Pineapple rum punch)
Coffee-infused vodka
150 g (5½ oz) coffee beans, coarsely crushed
1 x 700 ml (23½ fl oz) bottle vodka
1/ For the coffee-infused vodka, combine the crushed coffee beans and vodka in a bowl, then cover and leave in the pantry for 1 week to allow the flavours to develop. Strain the vodka through muslin (cheesecloth), discarding the coffee beans. Reserve 250 ml (8½ fl oz/1 cup) for this recipe and store the remaining infused vodka in the original bottle in the freezer.
2/ Chill some martini glasses in the freezer. Fill a cocktail shaker with ice
cubes and add the coffee-infused vodka, milk, espresso and sugar syrup. Stir for 2 minutes and then strain into the glasses.
Christmas nibbles.
There is a lot going on at Christmas – lots of people, guests dropping in…lots of drinks – so you’re gonna need a few bits and pieces on hand for everyone to munch on while they catch up. I remember my own childhood Christmases where Mum used to put salted nuts, whole nuts (with a nut cracker), cheese straws and other nibbles around the house to keep us all going. Serve a few of these recipes to your guests and they might stay a bit longer or visit more regularly. Of course, if that thought terrifies you, then leave these well alone.
Cheese straws.
Makes 30
375 g (13 oz) puff pastry sheet (I make my own or use Carême brand)
4 egg yolks
1 tablespoon milk
100 g (3½ oz/1 cup) finely grated parmesan cheese
2 teaspoons smoked paprika
1/ Lightly flour the work surface and use a rolling pin to roll the puff pastry to a 3 mm (⅛ in) thick rectangle. Cut into two equal halves.
2/ Combine the egg yolks and milk, then brush the egg wash over the top of one piece of pastry. Mix the parmesan with the paprika and sprinkle one-third of the cheese mix evenly onto the egg wash, ensuring the surface of the pastry is covered. Lay the second piece of pastry directly on top of the cheese surface.
3/ Use a rolling pin to press the top pastry sheet down so it sticks to the bottom sheet. Brush the top with egg wash and sprinkle half of the remaining cheese mix on top, again ensuring the surface is evenly covered. Push the cheese down with your hands to stick.
4/ Lightly flour the work surface and flip the sheets of puff pastry over so the cheese is now on the bottom. Brush the last exposed surface of pastry with egg wash and cover with the remaining cheese. Press down.
5/ Working from one of the longest sides, roll the pastry up to form a scroll. Cover in plastic wrap and refrigerate for 30 minutes.
6/ Preheat the oven to 180°C (350°F). Line a large baking tray with baking paper.
7/ Use a knife to cut the pastry scroll into 1 cm (½ in) thick slices. Working with one slice at a time, open it out a little at first and then all of the way while twisting the slice into a long straw shape. Roll the straw with your hands until it is the length of the baking tray. Place on the tray and repeat, spacing the straws 2 cm (¾ in) apart.
8/ When the tray is full, transfer it to the oven and bake the straws for 16 minutes, or until golden brown and crisp. Remove from the oven and leave to cool on the tray before serving.
Olive oil croutons.
Chef’s note
A ficelle, or pain ficelle, is a French bread loaf similar to a baguette but thinner.
Makes 60
1 small baguette or ficelle
olive oil for brushing
3–4 garlic cloves, cut in half
salt flakes
1/ Cut the baguette into three pieces and place into the freezer for 30 minutes to semi-freeze. Preheat the oven to 160°C (320°F). Line a baking tray with baking paper.
2/ Thinly slice the bread using a sharp knife and place the slices on the tray. Brush each one with oil, place a sheet of baking paper over the top, then put another tray on top and gently push down to flatten the slices a little.
3/ Bake for 12–14 minutes, or until the croutons are golden brown. Remove from the oven, lift off the top tray and remove the paper. Rub each slice with the cut garlic and sprinkle salt flakes over the top. Serve with the dips in this chapter and with Sashimi tartare.
Parmesan grissini.
Makes 40
225 g (8 oz/1½ cups) wholemeal (whole-wheat) flour
225 g (8 oz/1½ cups) plain (all-purpose) flour, plus extra for dusting
70 g (2½ oz/¾ cup) finely grated parmesan
1 teaspoon salt
7 g (¼ oz) active dried yeast
2 tablespoons olive oil
220 ml (7½ fl oz) cold tap water
canola oil spray
1/ Place all the ingredients in the bowl of a freestanding electric mixer fitted with the dough hook. Knead for 8 minutes on medium speed until you have a smooth and elastic dough. Remove from the machine and lay a damp tea towel over the bowl. Leave at room temperature for 30 minutes.
2/ Preheat the oven to 180°C (350°F). Line a baking tray with baking paper. Remove the tea towel from the bowl. Lightly flour the work surface and knock the dough back onto it by slamming it down. Using a rolling pin, roll out the dough to a 5 mm (¼ in) thickness, regularly lifting the dough and lightly flouring the work surface as you go, to ensure the dough doesn’t stick.
3/ Use a knife to cut the dough into strips about 1 cm (½ in) thick. Place the strips on the tray and then put the tray in the warmest area of your kitchen. Lightly spray the sticks with oil spray and lay a sheet of plastic wrap over the top to cover. Leave the dough strips to prove for 20 minutes.
4/ Lightly dust the strips with flour, then bake for 10–12 minutes until golden and crisp. Transfer to a wire rack to cool. Store the grissini in an airtight container for up to 2 days, or freeze for up to 1 month for later use (reheat in a 180°C/350°F oven).
Savoury thins or lavosh.
Makes 20–30 savoury thins or 15–20 lavosh
480 g (1 lb 1 oz/3¼ cups) strong (baker’s) flour
150 ml (5 fl oz) olive oil, plus extra for brushing
220 ml (7½ fl oz) cold tap water
3 teaspoons garlic salt
canola oil spray
sesame seeds for garnish (for the savoury thins)
salt flakes for garnish (for the lavosh)
1/ Put the flour, olive oil, water and garlic salt in the bowl of a freestanding electric mixer fitted with the dough hook. Knead for 15–20 minutes on low to medium speed until you have a smooth and elastic dough.
2/ Turn the dough out onto a lightly floured work surface and spray the dough with a little oil spray. Cover with plastic wrap and rest for 30 minutes.
3/ Preheat the oven to 165°C (330°F). Lightly spray a flat baking tray or baking sheet with a little oil spray, line with baking paper and use your hands to smooth the paper out flat.
4/ For the savoury thins, divide the dough into four equal pieces. Using a rolling pin, roll out one piece of dough on a lightly floured work surface. Once it is half the size of the tray, transfer it to the prepared tray. Use your fingertips to gently pull the dough to stretch it outwards and lengthways to fit the size of the tray. Try to get the sheets super thin, but take care not to tear any holes (no stress if you do).
5/ Brush the dough with a little extra olive oil and sprinkle sesame seeds on top. Bake for 6–8 minutes until light golden and cooked. Remove from the oven and allow to cool before breaking into irregular pieces. Repeat these steps with the remaining three pieces of dough.
6/ For the lavosh, divide the dough into eight equal pieces. Take one piece of dough and roll it out as thinly as possible. I like to use a pasta machine for this, but if you don’t have one, then use a small rolling pin on a very lightly floured surface. Once the dough is about 2 mm (⅛ in) thin, cut it into long pieces and lay the strips on the prepared tray. Repeat with another piece of dough.
7/ Brush the dough with olive oil and sprinkle with salt. Bake for 6–8 minutes until light golden. Repeat these steps with the remaining six pieces of dough.
Christmas dips.
Christmas is all about feeding people in between feeding people, and to do that you need to be able to satisfy a crowd quickly so you can crack on with everything else. Dips are super easy to make, keep the hunger pangs at bay, and are so much better in taste and nutrition than store bought. You can use some of the nibbles for dipping, or even raw vegetables such as capsicums (peppers), carrots and celery.
Avocado, coriander + lime dip.
Makes 600 g (1 lb 5 oz)
3 ripe avocados
1 garlic clove, grated with a microplane
finely grated zest and juice
of 2 limes
2 tablespoons chopped fresh coriander (cilantro) leaves
1 red bird’s eye chilli, seeded and chopped
salt flakes, to taste
freshly ground black pepper, to taste
1/ Cut the avocados in half and remove the stones, then use a spoon to scoop the flesh into a blender. Add the remaining ingredients and blend until smooth. Taste and adjust the seasoning if necessary.
2/ Alternatively, for a coarser consistency, put all the ingredients in a bowl and use a fork to mash everything together.
3/ Transfer the dip to a bowl and serve immediately.
Yoghurt dip.
Makes 650 g (1 lb 7 oz)
500 g (1 lb 2 oz/2 cups) Greek-style yoghurt
1 garlic clove, grated with a microplane
finely grated zest and juice of 1 lemon
1 tablespoon chopped fresh flat-leaf (Italian) parsley
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
salt flakes
freshly ground black pepper
2 tablespoons cumin seeds, toasted and ground
75 ml (2½ fl oz) light olive oil
1/ Mix the yoghurt with the garlic, lemon zest, juice and herbs. Season with salt and pepper to taste.
2/ Transfer to a serving bowl, sprinkle the cumin over the top and drizzle with the oil. Give one stir with a spoon to gently combine, and serve.
Whipped cod roe.
Market
Buy salted cod roe from your local deli or fishmonger.
Makes 850 g (1 lb 14 oz)
150 g (5½ oz) white bread
500 ml (17 fl oz/2 cups) warm water
150 g (5½ oz) salted cod roe
juice of 1 lemon
2 French shallots, finely diced