delicious. Cookbooks Christmas 2020 ’TIS THE SEASON
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.
in this issue
welcome
CHRISTMAS IS A time for celebration, to be with the people we love and to rest and recharge. This year these rituals feel more important than ever. This cookbook is filled with recipes, ideas and know-how to help bring the joy of the season, whether you’re cooking for family and friends, baking gifts for teachers and neighbours, or creating a knockout dish for yourself to enjoy while having a virtual party with loved ones in far-flung places. Be the host with the most and get started with grazing platters, from page 8. Small, tasty bites and superb seafood with sparkling cocktails will set you up for a night of good fun. On the big day, whether you go for a summer seafood feast (p 24) or more traditional Christmas mains (p 40),…
grazing platters
VEGETARIAN PLATTER Colourful crudités give vegetarian spreads instant zest. Add a molten brie topped with a drizzle of honey as rich, luscious extras, as well as other easy additions like store-bought hummus. WHAT YOU NEED • Polenta chips (available from good grocers) • Cultured butter, scattered with salt flflakes • Brie, or vacherin (a washed rind cheese) baked in the oven at 200°C for 10 minutes and topped with runny honey and rosemary leaves • Hummus with chickpeas and extra virgin olive oil • Store-bought falafel • A selection of small, bite-sized vegetables such as radishes, carrots, wedges of radicchio, small cucumbers • Walnuts • Dolmades • Crostini • Purple sauerkraut • Za’atar or dukkah, to scatter GET AHEAD OF YOUR GUESTS: MIX A SPARKLING COCKTAIL, LAYER CHARGRILLED BAGUETTE WITH LUXE TOPPINGS (HELLO, SMOKED SALMON!), AND WHIZ UP A FLASH MAYO FOR PERFECT PRAWNS BRUSCHETTA,…
seafood
TREAT YOUR TRIBE TO A VERY SPECIAL LOBSTER SPAGHETTI, ON A BED OF ROASTED TOMATOES AND HERBS, FOR A CHRISTMAS LUNCH TO TOP ALL OTHERSWANT A CLEVER NEW TAKE ON SURF AND TURF? PAIR TENDER BRAISED OCTOPUS WITH CRISPY PORK CRACKLING AND SERVE WITH A ZINGY SALAD TO FRESHEN IT ALL UP SCALLOPS WITH HAZELNUTS AND GREEN BEANS SERVES 4 AS A STARTER 150g green beans, trimmed2 small heads of witlof, trimmed, leaves separated1 eschalot, finely chopped½ tsp caster sugar2 tbs sherry vinegar or balsamic vinegar2 tbs walnut oil, plus extra to drizzle¼ cup (60ml) grapeseed oil20 scallops, roe removed1 handful of snow pea tendrils40g roasted hazelnuts, chopped Crusty baguette, to serve Bring a medium saucepan of salted water to the boil over high heat, add the green beans and cook for 2-3 minutes…
mains
YOUR ANNUAL GLAZED HAM HAS ARRIVED TO THE PARTY, WITH A GLITTERING MEAD PRALINE CRUST. RSVP YES TO A SLICE OR TWO OF THIS SWEET-AND-SALTY CHRISTMAS FAVOURITE BEEF RIB ROAST, MUSHROOMS, RED ONION & HORSERADISH JAM SERVES 8-10 You will need kitchen string for this recipe. 200g each Swiss brown and button mushrooms, chopped125g shiitake mushrooms, chopped80g unsalted butter½ bunch tarragon, finely chopped2 cups (500ml) red wine1 bunch cavolo nero, stalks removed and discarded, leaves shredded5kg (6-cutlet) French-trimmed beef rib roastWholegrain mustard, to serve RED ONION & HORSERADISH JAM 80g unsalted butter3 red onions, thinly sliced½ cup (110g) brown sugar2 tbs balsamic vinegar3cm piece fresh horseradish, grated Place mushrooms in a food processor and whiz until finely chopped. Place butter in a medium saucepan over high heat. Add mushroom and cook, stirring regularly, for 5-6 minutes until…
sides & salads
POTATO SALAD WITH LEMONY JALAPEÑO & PARMESAN ‘MAYO’ SERVES 6 1kg baby chat potatoes2 preserved lemon quartersJuice of 2 lemons⅓ cup (80ml) extra virgin olive oil⅔ cup (50g) finely grated parmesan1 cup flat-leaf parsley leaves, finely chopped, plus extra leaves to serve5 fresh jalapeños, finely chopped150g feta, thinly sliced6 baby cucumbers, thinly sliced Place potatoes in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce heat to medium and cook for 15-20 minutes until tender. Drain, cool completely and set aside. Finely chop preserved lemon. Place in a blender, add juice, oil and parmesan. Whiz until thick and emulsified. Transfer to a bowl and stir through parsley and jalapeño. Season, then stir in potato. Place feta in a serving bowl and top with potato mixture, cucumber and extra…
desserts
IS IT EVEN CHRISTMAS WITHOUT AN OUTRAGEOUSLY GLAMOROUS DESSERT? NO ORDINARY CREATION, THIS ICE CREAM CAKE IS ALL ABOUT THE BILLOWING MERINGUE READY TO LIGHT UP THE NIGHT NOUGAT CARAMEL BOMBE ALASKA TREE SERVES 8 Begin this recipe 1 day ahead. You will need a sugar thermometer, a kitchen blowtorch, cardboard and duct tape. Measure the inside height of your freezer to make sure the tree will fit, and cut cardboard to fit. We created a 35cm-tall cone with a 23cm-wide base, using a 50cm square of cardboard. Alternatively, you can use a 5L pudding mould. 4L vanilla ice cream, softened200g good-quality almond nougat (rice paper removed), chopped½ cup (80g) toasted almonds, chopped¼ cup (35g) dulce de leche250g amaretti morbidi (soft amaretti biscuits that stay soft when frozen – substitute Madeira cake)60g unsalted butter,…
