delicious. Cookbooks Christmas 2021

The best of our effortless-yet-impressive dishes are all here in this delicious. cookbook that’s guaranteed to become your kitchen bible. From starters and snacks that surpass others, mains they’ll be talking about well after the dinner party, and desserts that will be hard to forget (and resist), delicious. delivers recipes you’ll go back to, time and again. And with this collection, it’s even easier to look up your favourites.

5,04 €(IVA inc.)

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WELCOME

CHRISTMAS IS ALL about gathering with your favourite people, sitting together around the table and sharing beautiful food, made with love. This cookbook has everything you need to make each meal as special as possible, from the first cocktail to the final bite of dessert. Plus there’s treats for gifting, brunch essentials and irresistible dishes for celebrating Lunar New Year. Small bites and summer cocktails start on page 8, perfect for kicking things off with a relaxed, fun vibe. Then there’s a whole chapter dedicated to the most stunning seafood from page 24, with platters piled high with prawns, salmon, scallops and more. The Christmas main is always a talking point, so make it memorable with recipes from page 40. We’ve got new favourites everyone will love, including sticky spiced duck, whole-roasted…

1 min.

IN THIS ISSUE

MENUS

THE MAIN EVENT With traditional Christmas ingredients and indulgent extras, your festive lunch or dinner is ready to dazzle! Potted spanner crab, p 21 Turkey breast with bacon, cherry and pecan stuffing, p 46 Roquefort roast potatoes, p 62 Duck-fat brussels sprouts with lemon aioli, p 69 Pavlova with passionfruit & caramelised honey mousse, p 82 COCKTAIL HOUR Elegant cocktails and seafood bites make easy work of this glam cocktail party. Spiced negroni, p 14 Warm olives with vermouth, slow-cooked herbs and chilli, p 21 The new oysters Kilpatrick, p 22 Smoked salmon choux puffs, p 22 Prawn skewers with barbecued chilli aioli, p 30 Rum & raisin trifle, p 78 BOXING DAY BRUNCH The pressure is off, so settle in for some lazy brunching with sweet and savoury favourites Pink grapefruit gin spritz, p 21 Citrus-cured salmon with fennel, apple & radish salad, p 37 Haloumi & pea…

2 min.

IN THIS ISSUE

GRAB THE COCKTAIL SHAKER AND WHIP YOURSELF UP A FESTIVE SUMMER BEVVY. WE’VE GIVEN A FEW OF THE CLASSICS A REFRESHING SPIN, READY TO GET INTO THE PARTY SPIRITTWICE-COOKED FOR THE MOST CRISPY GOLDEN SKIN AND TENDER MEAT, THESE STICKY GLAZED CHICKEN WINGS ARE SWEET, TANGY AND INCREDIBLY MOREISHGO THE EXTRA MILE WITH A FEW SPECIAL TOUCHES, WHETHER IT’S A ZESTY PONZU DRESSING FOR TUNA TATAKI OR A SPLASH OF SOMETHING EXTRA TO MAKE YOUR COCKTAILS DAZZLE TUNA TATAKI WITH PONZU SERVES 4-6 With fresh zingy flavours balancing the rich tuna, this simple Japanese dish is perfect for an elegant starter. 400g sashimi-grade tuna, at room temperature2 tbs extra virgin olive oil½ small daikon, cut into matchsticks2 small green apples, cut into matchsticks1 tbs sesame seeds, toasted¼ cup each Vietnamese mint and coriander, leaves…

12 min.

IN THIS ISSUE

SEAFOOD

YOU MIGHT WANT TO MAKE EXTRA OF THESE CRISPY CRUNCHY COCONUT PRAWNS! WITH A GOLDEN COATING AND ZINGY PAPAYA DIPPING SAUCE, THEY’RE READY TO WOW THE CROWD SALMON WELLINGTON WITH WHITE WINE CREAM SAUCE SERVES 6 20g unsalted butter1 tsp extra virgin olive oil2 eschalots, finely chopped300g mixed mushrooms, finely chopped120g mascarponeFinely grated zest of 1 lemon2 tbs each chopped tarragon, flat-leaf parsley and chives2 x 375g packets frozen butter puff pastry, thawed1kg skinless centre cut salmon fillet, pin-boned1 egg, lightly beaten with 1 tsp cold waterRocket leaves, to serve WHITE WINE CREAM SAUCE 50g cold unsalted butter, chopped, plus 15g extra1 eschalot, finely chopped150ml white wine200ml good-quality chicken or fish stock100ml thickened cream1 tbs each chopped flat-leaf parsley and chives Heat butter and oil in a frypan over medium heat. Add eschalot and cook, stirring…

14 min.

IN THIS ISSUE

MAINS

FOR SOME OF US, IT JUST ISN’T CHRISTMAS WITHOUT A JAW-DROPPING GLAZED HAM. LUCKILY, OUR SWEET AND SOUR TOFFEE APPLE GLAZE IS READY TO DAZZLEIF YOU’RE AFTER A FABULOUS FESTIVE MAIN THAT JUST SO HAPPENS TO BE MEAT-FREE, OUR PITHIVIER WITH GOLDEN FLAKY PASTRY IS SURE TO BE A HIT WITH GUESTS LEEK, FETA & POTATO PITHIVIER WITH SOFT HERB SALAD SERVES 6 ½ cup (125ml) extra virgin olive oil2 leeks, thinly sliced1 garlic clove, finely chopped2 tsp caraway seeds1 tsp fennel seeds300g boiled potatoes, cooled completely, roughly crushed½ bunch thyme, leaves picked and roughly chopped150g feta, crumbled2 eggs2 x 375g sheets frozen Carême puff pastry, thawed SOFT HERB SALAD 1 bunch chervil1 bunch tarragon, leaves picked1 bunch mint, leaves pickedJuice of 1 lemon⅓ cup (80ml) extra virgin olive oil Heat oil in a large non-stick…

14 min.

IN THIS ISSUE

SIDES & SALADS

MADE FOR SUMMER AND PERFECT FOR ADDING A LITTLE FRESHNESS TO YOUR CHRISTMAS SPREAD, THIS SALAD IS THE ULTIMATE WAY TO EAT YOUR GREENS ICEBERG, PEACH, ASPARAGUS & PRAWN SALAD WITH FREEKEH SERVES 4-6 200g freekeh16 cooked king prawns, peeled1 small iceberg lettuce, cut into wedges2 ripe peaches, cut into wedges2 bunches asparagus, trimmed, blanched, halved lengthwise250g mixed cherry tomatoes, halved2 buffalo mozzarella balls, drained, torn½ cup each basil and mint leavesCrushed pistachios and finely grated lemon zest, to serve ORANGE VINAIGRETTE Juice and finely grated zest of ½ orangeJuice of 1 lemon1 tbs red wine vinegar, or to taste⅓ cup (80ml) extra virgin olive oil1 small garlic clove, finely grated Place freekeh in a saucepan of salted boiling water and cook for 40-45 minutes until tender. Drain well, then rinse under cold running water and…

13 min.