Australian Grand Dairy Awards

Transcription

1 The 2013 Australian Grand Dairy Awards Best of the Best Cookbook

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3 The Australian Grand Dairy Awards were established in 1999 to recognise the best of the best in Australian dairy produce. The awards celebrate outstanding achievement and recognise emerging talent in the dairy industry. A prestigious Australian Grand Dairy Award represents quality, excellence and innovation in Australian dairy produce. Look out for the Australian Grand Dairy Awards' blue and gold medals on the pack as your sign of quality and good taste. In this cookbook, Dairy Australia proudly presents the 20 Australian Grand Dairy Award winning products for Complemented with simple ingredients that allow the products to shine, these recipes and ideas are designed to inspire creativity and demonstrate how you can enjoy Australia s best of the best in dairy produce in your own home. Developed and tested in The Dairy Kitchen at Dairy Australia, we know you ll love these recipes as much as we do! Editor: Amanda Menegazzo Recipe Development, Prop and Food Styling: Amanda Menegazzo and Pam Tannourji Photography: Long Photography Concept Design and Art Direction: Ckaos

4 2013 Grand Champion Cheese Tasmanian Heritage St Claire 2013 Champion Cheeses Champion Fresh Unripened Cheese Cuore Blu Burrata Champion White Mould Cheese Old Telegraph Road Brie Champion Semi-Hard and Eye Cheese Tasmanian Heritage St Claire Champion Cheddar-Style Cheese Pyengana Cheddar Champion Hard Cheese Mil Lel Superior Parmesan Champion Blue Cheese Old Telegraph Road Heritage Blue Champion Washed Rind Cheese Jindi Reserve Washed Rind Champion Flavoured Cheese Mil Lel Superior Pepato Champion Goats' or Sheeps' Milk Cheese Red Hill Mountain Goat Blue

5 2013 Grand Champion Dairy Product Bulla Premium Sour Cream 2013 Champion dairy products Champion Ice Cream Dooley s Premium Licorice Ice Cream Champion Flavoured Yogurt Brancourts Premium Dessert Yoghurt - Mango Champion Natural Yogurt Jalna Greek Natural Yoghourt Champion Dairy Dip Paradise Beach Pesto Swirl Dip Champion Dairy Gelato Cow and the Moon Pistachio Gelato Champion Dairy Dessert King Island Dairy Belgian Chocolate Crème Dessert Champion Cream Bulla Premium Sour Cream Champion Butter or Butter Blend Western Star Original Butter Champion Flavoured Dairy Drink Oak Egg Nog Champion Specialty White Dairy Drink Norco Hi-Lo Milk Champion Milk Sungold Jersey Milk

6 2013 Grand Champion Cheese Tasmanian Heritage St Claire

7 2013 Tasmanian Heritage St Claire Handcrafted to a classic Swiss style and encased in a thin gold wax coating, the rich yellow interior reveals shiny holes (or eyes) that develop during maturation. Well formed eyes are key to achieving the distinct nutty, sweet flavour of the cheese. The challenge is that the cheesemaker can t properly check the eye formation without opening a wheel of the cheese, which makes choosing one to send for judging a difficult job! Try with... St Claire s slight sweetness is contrasted by serving with savoury accompaniments like pickled zucchini or cucumbers, cornichons, smoked almonds or mustard. Try melting slices of St Claire over char-grilled asparagus and sprinkling with finely chopped hazelnuts for a delicious side dish. About Tasmanian Heritage... Tasmanian Heritage St Claire originates from one of Australia s oldest specialty cheese producers with a heritage dating back to 1955 when Swiss cheesemakers were invited to bring their craft to the unspoilt purity of north-west Tasmania. St Claire, Mushroom and Bacon Baked Rotolo Serves 4 Preparation Time: 40 mins Cooking Time: 1 hour 1 tablespoon olive oil 1 leek, finely sliced 2 cloves garlic, crushed 3 middle rashers bacon, finely chopped 500g Swiss Brown or Portobello mushrooms, finely sliced 1 teaspoon fresh thyme leaves salt and freshly ground black pepper, to taste 400g Tasmanian Heritage St Claire 5 (250g) fresh lasagne sheets 1/4 cup white wine 1/2 cup chicken stock 2 tablespoons pinenuts thyme sprigs, for garnish 1. Heat oil in a large saucepan and add leek, garlic and bacon. Sauté over low heat for 5 minutes until soft. Add mushrooms, thyme and season to taste. Cover and cook over low heat for approximately 10 minutes, stirring occasionally until mushrooms are soft and juicy. Cool to room temperature. 2. Thinly slice half the cheese and reserve. Grate the remaining cheese and stir into the cooled mushroom mixture. 3. Brush each lasagne sheet with water on both sides to make it more pliable. Cut each sheet in thirds lengthways (we used a jagged pastry wheel). Spread each length with 2 heaped tablespoons of mushroom mixture, then roll up tightly into a scroll shape. Loosley bunch each scroll and arrange in a lightly buttered ceramic baking dish (25cm x 15cm). Pour over combined chicken stock and white wine, cover tightly with foil and bake at 180 C for 25 minutes. Uncover, drape with remaining cheese and sprinkle with pinenuts then bake for a further 20 minutes until the cheese is melted and golden brown. Garnish with thyme sprigs and serve.

8 2013 Bulla Premium Sour Cream Utterly delicious dolloped on just about anything, Bulla Premium Sour Cream is a decadent sour cream that has a distinct light tang within its creamy profile. Its thick, glossy, smooth texture and refreshing flavour bring life to the humble cheesecake or roast potato. Try with... For a stylish side dish, top roasted beetroot with sour cream and sprinkle with coriander and nigella seeds. Did you know that Bulla Premium Sour Cream also makes the perfect accompaniment to sweet and decadent desserts? Its subtle acidity cuts through richness and sweetness, creating a perfect flavour balance. About Bulla Dairy Foods... Bulla Dairy Foods is a proudly Australian-owned family company that has been making premium quality dairy products in country Victoria since 1910 using traditional dairy skills passed down through five generations. Today the company continues to provide first-class products that maintain that unmistakable taste of real dairy, country goodness. Strawberries with Sour Cream and Spiced Hazelnut Sugar Serves 6-8 Preparation Time: 10 mins Cooking Time: 5 mins (for roasting nuts) 1/2 cup brown sugar, sifted 2 tablespoons finely chopped roasted hazelnuts 1 tablespoon toasted sesame seeds 1/2 teaspoon ground cinnamon 1/4 teaspoon each ground nutmeg and cloves 200g Bulla Premium Sour Cream 500g strawberries 1. Mix sugar, nuts, seeds and spices in a bowl. 2. Spoon sour cream into a serving bowl and arrange on a board or platter along with the spiced sugar and a pile of strawberries. 3. To serve, invite guests to dip strawberries into sour cream and then into spiced sugar. Tip: Spiced sugar can be prepared up to a week ahead and stored in an airtight container.

9 2013 Grand Champion Dairy Product Bulla Premium Sour Cream

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11 Judging Food and dairy experts from around Australia and a guest judge from Denmark gathered in Melbourne in October 2012 for two days of judging. Led by Australian Grand Dairy Awards chief judge, Neil Willman and deputy-chief judge Russell Smith, the panel of 20 judges ogled, sniffed, sampled and scored an impressive 153 cheeses and 246 dairy products. Judging days start early when the first product stewards arrive to prepare the samples and judging rooms. This is quite a job as each product needs to be presented to judges at its best, with no identifiable branding and displayed in the way the producer intended it to be. Judges then score products according to their appearance, aroma, flavour and texture. While tasting copious amounts of cheese and ice cream might sound like great fun, it s taxing work and an Australian Grand Dairy Awards judge takes their role extremely seriously. While there s strictly no talking allowed during judging, you can always hear the enthusiastic chatter of judges afterwards deliberating on which product was their personal pick of the bunch! Judging Images: Marcel Aucar

12 Champion Natural Yogurt Jalna Greek Natural Yoghourt Hot Yogurt Soup with Corn, Bacon and Coriander Serves 4 Preparation Time: 15 mins Cooking Time: 25 mins 1 litre chicken stock 2 bay leaves 1 cinnamon stick 1/2 cup pearl couscous 2 cups Jalna Greek Natural Yoghourt 1 tablespoon cornflour 1 egg, beaten 1 corn cob, kernels trimmed 2 middle rashers bacon, trimmed and finely chopped 1/2 red onion, finely chopped coriander leaves and freshly ground black pepper, for serving 1. Bring stock, bay leaves and cinnamon to the boil in a large saucepan. Add couscous and simmer covered for 10 minutes until tender. 2. Whisk yogurt, cornflour and egg until smooth, then whisk in a ladleful of hot stock until combined. Slowly whisk yogurt mixture into remaining stock and continue cooking, stirring until thickened and just beginning to boil. 3. Meanwhile, cook corn, bacon and onion in a dry frypan over medium heat for 5 minutes until golden. 4. Ladle soup into bowls and sprinkle with corn mixture, coriander and pepper.

13 Brie and Cherry Salad with Warm Quince Dressing Serves 4 Preparation Time: 15 mins Cooking Time: 5 mins 50g quince paste 2 tablespoons orange juice 2 teaspoons red wine vinegar 1/2 teaspoon fresh thyme leaves salt and freshly ground black pepper, to taste 50g baby red vein sorrel, baby chard or mixed lettuce leaves 16 cherries, halved and pitted 1/4 cup roasted hazelnuts, chopped 250g Old Telegraph Road Brie, cut into 4 wedges extra virgin olive oil, for drizzling Warm quince paste, juice, vinegar, thyme and seasonings in a small saucepan until smooth. 2. Arrange leaves, cherries and hazelnuts between serving plates. 3. Drape brie over the salad, drizzle with quince dressing, olive oil and sprinkle with pepper. Serve immediately Champion White Mould Cheese Old Telegraph Road Brie

14 2013 Parmesan and Nori Wafers Makes 18 Preparation Time: 15 mins Cooking Time: 7 mins 1 cup (80g) finely grated Mil Lel Superior Parmesan 2 teaspoons plain flour 2 teaspoons finely shredded nori sheets 2013 Champion Hard Cheese Mil Lel Superior Parmesan 1. Combine all ingredients in a bowl. 2. Place a 5-6 cm round cutter onto a baking paper-lined oven tray. Drop 2 teaspoonfuls of mixture into the cutter and spread to the sides to form perfect rounds. Remove the cutter and repeat with remaining mixture. 3. Bake at 180 C for 5-7 minutes until golden and bubbling. Cool on trays until crisp then serve as a pre-dinner nibble with drinks Beetroot and Dill Roesti with Washed Rind Makes 15 Preparation Time: 10 mins Cooking Time: 15 mins 200g peeled and grated potato 200g peeled and grated beetroot 1/2 small onion, grated 2 teaspoons chopped fresh dill salt and freshly ground black pepper, to taste 2 tablespoons plain flour olive oil, for frying 200g Jindi Reserve Washed Rind, sliced dill sprigs, for serving 2013 Champion Washed Rind Cheese Jindi Reserve Washed Rind 1. Combine potato, beetroot and onion in a covered microwave-safe container and microwave on high for 1 1/2 minutes. 2. Stir dill, seasonings and flour into the vegetable mixture until evenly combined. 3. Pan-fry heaped tablespoonfuls of the mixture in olive oil, flattening slightly, for 1 minute on each side, until crisp. Drain on absorbent paper. 4. Serve each roesti topped with a slice of washed rind, a grinding of pepper and a sprig of dill.

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16 Champion Dairy Dip Paradise Beach Pesto Swirl Dip Heirloom Tomato and Pesto Swirl Bruschetta Makes 8 Preparation Time: 10 mins Cooking Time: 5 mins 8 thick slices rye bread 1 x 200g tub Paradise Beach Pesto Swirl Dip 250g Heirloom or mixed coloured tomatoes, cut into bite sized pieces 1 tablespoon baby basil leaves salt and freshly ground black pepper, to taste extra virgin olive oil, for drizzling 1. Lightly char-grill or toast rye bread, spread with dip and arrange on a serving platter. 2. Top each bruschetta with tomatoes and basil. Season to taste and drizzle with olive oil. Tip: Use large slices of bread to serve this as a light lunch or halve the slices of bread for smaller canapé style bruschetta.

17 Burrata with Strawberry and Basil Salsa Serves 4 Preparation Time: 10 mins Cooking Time: 5 mins 250g punnet strawberries, hulled 2 teaspoons icing sugar 2 teaspoons sherry vinegar 5 large basil leaves, torn freshly ground black pepper 2 Cuore Blu Burrata char-grilled ciabatta bread, for serving extra virgin olive oil, for drizzling 1. Mash 2 strawberries with icing sugar and sherry vinegar to make a dressing. Roughly chop remaining strawberries and toss into the dressing with basil and a generous seasoning of pepper. 2. Arrange burrata and salsa on a serving platter and drizzle with olive oil. Serve with bread as a light starter or sharing dish Champion Fresh Unripened Cheese Cuore Blu Burrata

18 Champion Flavoured Cheese Mil Lel Superior Pepato Twice-Cooked potato chips with Pepato Serves 6 Preparation Time: 15 mins (plus cooling time for par-cooked potatoes) Cooking Time: 10 mins 1.5 litres vegetable oil, for deep frying 6 large (1.8 kg) Sebago, Russet Burbank or brushed potatoes, peeled and cut into 2cm thick chips 125g Mil Lel Superior Pepato 1 teaspoon sea salt, for sprinkling 1. Heat oil in a large saucepan until small bubbles form when a wooden spoon handle is lowered into oil (approximately 140 C). 2. Deep fry chips in batches for 3-4 minutes until partially cooked. Drain on absorbent paper and cool completely. 3. Reheat oil and deep fry chips in batches until crisp and golden (approximately 4 minutes). Drain on absorbent paper and transfer to serving bowls. While chips are piping hot, finely grate over the pepato and sprinkle with sea salt. Serve immediately. Tip: Chips can be refrigerated for a few hours after step 2, until ready for the second frying. Using a fine grater like a microplane will achieve the best results for this recipe.

19 Champion Goats' or Sheeps' Milk Cheese Red Hill Mountain Goat Blue Roasted Pork, Apple and Goats' Blue Salad with Soy-Roasted Seeds Serves 4 Preparation Time: 20 mins Cooking Time: 20 mins 1. Bring soy sauce to the boil in a saucepan, then add seeds. Remove from heat and stand for 10 minutes. Drain seeds and scatter on a baking paper-lined oven tray. Roast at 180 C for 5-6 minutes until lightly toasted and cool to room temperature. 2. Dust pork fillet with smoked paprika and spray liberally with oil. Heat a frypan over medium heat and brown pork on all sides, transfer to baking paper-lined oven tray and roast at 200 C for minutes or until done to your liking. Rest for 15 minutes, before slicing. 3. Whisk oil, vinegar, seasonings and sugar together until combined. 4. Toss half the dressing through the apples and lettuce and arrange on a serving platter. Arrange pork and blue cheese on top, drizzle with remaining dressing and sprinkle with seeds. 1/4 cup soy sauce 1 1/2 tablespoons pepitas 1 1/2 tablespoons sunflower seeds 1 x 350g pork fillet, trimmed 1/2 teaspoon smoked paprika olive oil spray 1/3 cup extra virgin olive oil 2 tablespoons red wine vinegar salt and freshly ground black pepper, to taste 1/4 teaspoon caster sugar 1 red apple (royal gala, pink lady, jonathan), thinly sliced 200g green oak leaf or baby cos lettuce leaves 150g Red Hill Mountain Goat Blue, thinly sliced

20 Cheddar and Oatcakes with Apple and Raisin Chutney Makes 3 cups chutney Preparation Time: 10 mins Cooking Time: 25 mins 4 Granny Smith apples 1/2 cup raisins 1 cup water 1 cup sugar 1 cup apple cider vinegar 4 whole cloves wedge of Pyengana Cheddar, for serving oatcakes, for serving 1. Peel, core and cut apples into eighths, then cut each piece into quarters. 2. Bring apples, raisins, water, sugar, vinegar and cloves to the boil in a large saucepan, reduce heat and simmer for 20 minutes, gently stirring occasionally until the apples are tender. 3. Spoon the chutney into sterilised jars and seal. Refrigerate for up to 1 month. 4. Serve apple and raisin chutney with cheddar and oatcakes Champion Cheddar-Style Cheese Pyengana Cheddar

21 Blue Cheese Gnocchi with Pumpkin Sauce Serves 4 Preparation Time: 45 mins Cooking Time: 1 hour 500g potatoes (e.g. Pontiac, Otway Red, King Edward or brushed potatoes) 50g Old Telegraph Road Heritage Blue, mashed with a fork 1/2 teaspoon salt 1-1 1/4 cups plain flour 1 tablespoon olive oil 1 onion, finely diced 1 middle rasher bacon, finely diced 400g pumpkin, chopped into 2-3cm chunks 1 1/2 cups chicken or vegetable stock salt and freshly ground black pepper, to taste 2 tablespoons olive oil, extra 50g Old Telegraph Road Heritage Blue, extra, crumbled micro herbs, for serving 1. Boil potatoes in their jackets until you can insert a skewer all the way through without resistance. Drain and cool for 5 minutes before peeling. 2. Mash warm potatoes until very smooth and stir in blue cheese and salt, then 1 cup flour until a smooth dough forms, adding extra flour if necessary. 3. Roll dough out on a floured bench into long thin logs about 1.5cm in diameter and then, using a butter knife, cut into 2cm lengths. Rest in a single layer on a well floured surface until ready to cook. 4. To make the sauce, heat oil in a medium saucepan over medium-low heat, add onion and bacon and sauté for 5 minutes until softened. Add pumpkin and stock and season lightly. Cover and simmer gently for 15 minutes until the pumpkin is tender. Puree the sauce in a blender, season, then stir through extra olive oil. 5. Cook gnocchi in batches, by dropping into a large pot of salted boiling water and cooking until the gnocchi float. Remove with a slotted spoon and drain. 6. Toss gnocchi into the pumpkin sauce and arrange in serving bowls. Top with extra blue cheese and herbs to serve Champion Blue Cheese Old Telegraph Road Heritage Blue

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23 Event In November, a select group of special guests were invited to an exclusive event at Melbourne s Circa, The Prince to announce the 2013 Australian Grand Dairy Award winners. Each of the 20 class winners were awarded and celebrated and the two highest-scoring products across all classes, Tasmanian Heritage St Claire and Bulla Premium Sour Cream, were crowned Grand Champions. Guests enjoyed a lunch designed by Jake Nicolson, Head Chef at Circa, which incorporated each of the winning products, along with matching wines. Here are some snapshots of the day! Event Images: James Grant

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25 Mango and Orange Bircher Muesli Serves 6 Preparation Time: 15 mins Cooking Time: 5 mins (for toasting nuts) 2 cups rolled oats 1/4 cup roasted macadamia nuts, chopped 1/4 cup roasted hazelnuts, chopped 1/4 cup shredded coconut 2 tablespoons each pepitas, sunflower seeds and chia 1/2 cup chopped dried apricots 1/4 cup dried sour cherries or cranberries 1 green apple, grated 1/2 teaspoon finely grated orange rind 2 cups freshly squeezed orange juice 500g Brancourts Premium Dessert Yoghurt - Mango fresh seasonal fruit, for serving Brancourts Premium Dessert Yoghurt - Mango, extra, for serving Champion Flavoured Yogurt Brancourts Premium Dessert Yoghurt - Mango 1. Combine oats, nuts, coconut, seeds, dried fruit, cherries, apple, orange rind, juice and yogurt in a large container and refrigerate overnight. 2. To serve, spoon the bircher into bowls and top with extra yogurt and fruit. Quinoa Porridge with Maple Caramelised Pears Serves 4 Preparation Time: 10 mins Cooking Time: 20 mins 1 cup mixed coloured quinoa, rinsed and drained 1/4 cup desiccated coconut 2 cups Norco Hi-Lo Milk 2 teaspoons brown sugar 1 teaspoon vanilla extract 2 firm green pears, each cut into 8 wedges 2 tablespoons brown sugar, extra 2 tablespoons maple syrup 2 tablespoons orange or apple juice 1/3 cup roasted pecan nuts, roughly chopped Champion Specialty White Dairy Drink Norco Hi-Lo Milk 1. Bring quinoa, coconut, milk, sugar and vanilla to the boil in a saucepan. Reduce heat and simmer for 15 minutes, until cooked, stirring frequently. 2. Meanwhile, place pears, sugar, maple syrup and juice in a large non-stick frypan and cook over medium-high heat stirring occasionally for 5 minutes until caramelised. 3. Serve porridge in bowls topped with caramelised pears, pan juices and pecans.

26 Licorice Ice Cream with White Chocolate and Sesame Shards Serves 4 Preparation Time: 15 mins Cooking Time: 5 mins 2 teaspoons sesame seeds 2 teaspoons black sesame seeds 125g white chocolate, melted 200g tub Dooley's Premium Licorice Ice Cream 1. Toast seeds in a dry frypan over medium heat until white sesame seeds are golden. Transfer to a bowl and cool completely. 2. Pour melted chocolate onto a baking paper-lined tray and spread into a 20cm x 12cm rectangle. Sprinkle with toasted seeds and refrigerate until set. Break into shards. 3. To serve, scoop ice cream into bowls or glasses and stud with chocolate shards. Tip: Chocolate shards can be stored in an airtight container in a cool cupboard for up to a month Champion Ice Cream Dooley s Premium Licorice Ice Cream

27 Champion Dairy Dessert King Island Dairy Belgian Chocolate Crème Dessert Chocolate Pots with Crushed Caramel Peanut Popcorn Serves 4 Preparation Time: 15 mins Cooking Time: 5 mins 30g butter 1 1/2 tablespoons caster sugar 3 teaspoons honey 1 cup cooked natural popcorn 1/4 cup roughly chopped roasted peanuts 2 x 200g tubs King Island Dairy Belgian Chocolate Crème Dessert 1. Bring butter, sugar and honey to the boil in a heavybased saucepan, stirring until the sugar has dissolved. Cook until mixture is golden in colour. 2. Remove from heat and stir in the popcorn and peanuts. Spread onto a baking paper-lined tray and allow to set at room temperature. Roughly chop. 3. Sprinkle half the popcorn into individual glasses or dishes and then top with crème dessert and remaining popcorn.

28 Champion Dairy Gelato Cow and the Moon Pistachio Gelato Rose and Pistachio Gelato Pavlovas with Smashed Raspberries Serves 8 Preparation Time: 20 mins Cooking Time: 1 hour (plus cooling time) 4 egg whites 1 cup caster sugar 2 teaspoons cornflour 1 teaspoon white vinegar 1 teaspoon rosewater 2 tablespoons finely chopped pistachio kernels 250g fresh raspberries 2 tablespoons icing sugar, sifted 1 litre Cow and the Moon Pistachio Gelato 1. Beat egg whites until soft peaks form. Gradually add sugar beating well between each addition. Sift cornflour over the egg whites and, using a metal spoon, fold through with the vinegar and rosewater. 2. Spoon or pipe the meringue into 8 x 8cm diameter mounds. Sprinkle with pistachios and bake at 120 C for 1 hour. Turn the oven off and allow to cool completely with the door ajar. 3. Coarsely mash raspberries with icing sugar. Top each pavlova with a large scoop of pistachio gelato and drizzle with raspberries. Serve immediately. Tip: Pavlovas can be made up to 2 days ahead and stored in an airtight container before using. Alternatively, use pre-purchased meringue nests.

29 Burnt Butter, Blackberry and Pistachio Torte Serves 8 Preparation Time: 20 mins (plus butter cooling time) Cooking Time: 1 hour 30 mins 175g Western Star Original Butter 3 cardamom pods, bruised 380g pure icing sugar 150g pistachio kernels 5 egg whites 200g plain flour, sifted 150g fresh or frozen blackberries 40g pistachio kernels, extra, roughly chopped double cream, for serving 1. Heat butter and cardamom in a small saucepan until melted and foaming. Continue cooking over low heat until the solids at the bottom turn a deep brown colour and smell nutty. Strain into a bowl to remove cardamom and cool to room temperature. 2. Blend pistachios and icing sugar in a food processor for 2 minutes until very finely ground. 3. Beat egg whites until soft peaks form and then, using a metal spoon, fold in the icing sugar mixture in batches until incorporated. Fold in flour and cooled butter mixture, alternately. 4. Pour mixture into a side and base-lined 23cm springform pan. Stud the cake with blackberries and sprinkle with extra pistachios. Bake at 160 C for 1 hour and 25 minutes, until the centre of the torte is just set and skewer comes out clean when tested. Cool in pan for 15 minutes before transferring to a wire rack to cool completely. Serve with double cream Champion Butter or Butter Blend Western Star Original Butter

30 Champion Flavoured Dairy Drink Oak Egg Nog 2013 Champion Milk Sungold Jersey Milk Egg Nog Portuguese Tarts Makes 12 Preparation Time: 30 mins Cooking Time: mins (plus cooling time) 3 egg yolks 2 tablespoons sugar 2 1/2 tablespoons cornflour 1 cup Oak Egg Nog 2/3 cup thickened cream 1 sheet butter puff pastry, thawed 1 tablespoon brown sugar 1 teaspoon mixed spice 1 tablespoon sugar, extra, for sprinkling Real Choc Mint Milkshake Makes 1 large milkshake Preparation Time: 5 mins 1 cup chilled Sungold Jersey Milk 2 large scoops chocolate ice cream 2 tablespoons finely grated dark chocolate 1 teaspoon finely chopped mint 1. Combine all ingredients in a blender and blend until thick and smooth. Pour into a chilled glass and serve immediately. 1. Whisk yolks, sugar and cornflour in a heavy-based saucepan until smooth. Gradually whisk in the egg nog and cream until smooth. 2. Cook over medium heat whisking continuously until custard is thickened and just beginning to boil. Transfer custard to a bowl and press cling wrap onto the surface to prevent a skin forming. Refrigerate until cold. 3. Sprinkle pastry with combined brown sugar and spice and fold in half. Roll up tightly along the longer side into a sausage shape. Using a serrated knife, cut pastry into 12 x 2cm rounds. Roll out rounds on a lightly floured surface to a 10cm diameter and press into 1/3 cup capacity muffin pans. Spoon cooled custard into pastry cases and flatten slightly with the back of the spoon. Sprinkle with sugar. 4. Bake at 200 C for minutes or until golden. Cool for 5 minutes in pans before transferring to a wire rack to cool completely.

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32 Published by Dairy Australia Limited Level 5, 60 City Road Southbank Victoria 3006 Australia ACN First published 2013 Dairy Australia 2013 Consumer Line This cookbook may only be photocopied or reproduced with the permission of Dairy Australia Limited. ISBN twitter.com/agda_2013