C H R IS TMAS RE CIP E S

C H R IS TMAS RE CIP E S

Eggnog Smoothie PORTIONS 5 PREPARATION TIME 5 MINUTES 500 ml skim milk* 250 ml custard 250 ml natural yoghurt 3 ripe bananas ½ teaspoon nutmeg 2 tablespoon honey 1 cup of ice 1.Chop bananas. 2. Place bananas, skim milk, custard, natural yoghurt, nutmeg, honey and ice, blend until smooth. 3. Pour into glasses and sprinkle additonal nutmeg. * note: skim milk can be replace with almond soy milk

Apple Crumble Cups PORTIONS 10 COOKING TIME 30 MINUTES 1.2 kg green apples 250ml water 20g pure honey 1kg lite yoghurt 300g natural muesli 150g mixed berries 100g desiccated coconut 100g sunflower seeds 1. Dice the apples, then combine apples, water and honey in a saucepan and cook, stirring occasionally, until apples are just tender (about 15 minutes). Stir in the mixed berries, then cool and refrigerate until required. 2. Layer apples, yoghurt and muesli into a glass jar or serving cup, finishing with a layer of yoghurt and a sprinkling of muesli, then top with the sunflower seeds and coconut. Cover and refrigerate until required.

Cranberry Muffins PORTIONS 6 COOKING TIME 20 MINUTES 140g dried cranberries 300g self-raising flour 155g brown sugar 70g pecans chopped 2 tsp ground ginger 1 tsp ground cinnamon ½ tsp ground nutmeg 185ml buttermilk 125ml vegetable oil 1 egg FOR TOPPING ¼ cup brown sugar ¼ cup pecans 1. Preheat oven to 200 C. Grease or line muffin pan with paper cases. 2. Place cranberries in a bowl and cover with boiling water. Let sit for 10 minutes then drain. 3. In a bowl mix together flour, sugar, pecans and spices. Separately whisk together, buttermilk, oil and egg then add to dry mix. Add the cranberries to the mix then spoon the mixture evenly into muffin pan. 4. Combine the additional sugar and pecans and sprinkle over the top of each muffin. 5. Bake for 15 20 minutes at 180 C then turn onto a wire rack.

Ginger Banana Bread PORTIONS 8 COOKING TIME 45 MINUTES 250g self-raising flour 2 tsp ground ginger 125g treacle 125g butter 175g golden syrup 1 egg 2 large bananas (mashed) 1. Preheat oven to 160 C and lightly grease a loaf tin. 2. Place the treacle, butter and golden syrup in a saucepan on low heat to melt then set aside. 3. Put the sifted flour and ground ginger into a bowl, separately combine the mashed bananas and the beaten egg. 4. Combine all three mixtures together and transfer the mix into the prepared loaf tin. 5. Bake in the centre of the oven for approximately 45 minutes at 160 C.

1. Preheat the oven to 120 C. Turkey Breast Roll 2. For the crumble topping, place a frying pan over a moderate heat, add the butter, when foaming, add the bread and fry until crisp and browned, add in the onion and pistachios, cranberries and thyme. Mix and set aside until required. 3. For the stuffing, mix together all the ingredients apart from the bacon. Mix to combine. Set aside. 4. Trim fat or membrane from the turkey. Butterflying open and place the turkey between two sheets of cling film and flatten it out a little with a meat mallet to a consistent thickness. PORTIONS10 FOR THE CRUMBLE TOPPING 100g onions, peeled, finely chopped and sautéed in butter 100g salted butter 100g sourdough bread, crust removed torn into crumble sized pieces 100g shelled pistachios, roughly chopped 50g dried cranberries, roughly chopped ¼ bunch fresh thyme leaves 1 orange, zest only FOR THE TURKEY 2-2.2kg boneless turkey breast olive oil as required seasoning COOKING TIME 2 HOURS 40 MINUTES FOR THE STUFFING MIX 800g sausage mince 400g onion, peeled and finely chopped and fried until translucent, cooled 160g fresh breadcrumbs, crust removed 1 bunch fresh sage, washed and roughly chopped 2 tsp salt 1 tsp cracked black pepper 100g dried cranberries 10 full rashers streaky bacon, rind removed 140g jus to serve 5. Cut two large pieces of foil and lay the turkey breast on top. Season and spread a generous amount of the stuffing mix in a 5mm layer onto the turkey breast and then use the foil to help you roll it up like a Swiss roll. Completely encase the turkey in the two layers of foil and secure with cooking twine at regular intervals along the length of the roll. 6. Place a wire rack in a baking dish and place the rolled turkey breast on top. Add boiling water to just below the wire rack, cover the roasting tin with foil tightly, place in the preheated oven. 7. Roast in the oven for 1½-2 hours, check the core temperature with a thermometer to 75 C. Once cooked, remove from the oven, cover with aluminum foil and set aside to rest for 40 minutes. When cool enough to handle, remove the string and foil. 8. In the meantime, for the stuffing, heat the oven to 170 C and line a log tin (or lay foil out onto a work bench) with the streaky bacon, leaving some excess hanging over the sides. Fill the mould with the remaining stuffing mix and wrap the bacon over the top. Press down firmly and bake for 45 minutes, or until the core has reached 75 C on a thermometer. Place the stuffing roll under a preheated grill and cook until the bacon is crisp. Set aside. 9. To serve, remove the turkey from the roasting dish, slice and reassemble and pour a layer of jus over the top. Sprinkle the top of the turkey with the Christmas crumble mix, sprinkle with a little orange zest and serve straight away with the sliced stuffing, roasted brussel sprouts, baked parsnips, sliced baked potatoes and caramelised carrots or pumpkin. Serve extra jus on the side.

Asian Baked Ham PORTIONS 10 COOKING TIME 45 MINUTES 2-3kg leg of ham, skin removed 340g brown sugar 1 tbsp black peppercorns 1 knob ginger, peeled and grated 50g whole cloves 3 star anise 3 garlic gloves, peeled and finely chopped 2 limes, juice and zest 1 red chilli, seeds removed, finely chopped 1 tsp chinese five-spice powder 100ml fish sauce 1 bunch coriander stem and roots, washed and finely chopped 2 stems of lemongrass, outer leaves removed and finely sliced lower part only 1. Place the sugar in a saucepan with enough water to moisten. Heat until a light caramel is formed then remove from heat and add the fish sauce. 2. Add all other ingredients (except the lime and cloves), bring back to boil and simmer for 5 minutes or until the sauce reaches a sticky consistency. Remove from heat and when the glaze cools slightly add the lime juice. 3. Place the ham in a lined baking dish and score the fat with a knife creating a diamond pattern, generously brush the glaze over the ham. Place the cloves evenly into the scored fat. Place into a preheated 160 C oven for 45 minutes, basting every 15 minutes. 4. Once the ham is evenly caramelised, place on a serving dish, sprinkle with lime zest and coriander leaves then serve.

Hasselback Potatoes PORTIONS 8 COOKING TIME 40/45 MINUTES 12 pontiac potatoes, peeled 60ml olive oil 3 teaspoons rosemary leaves fresh (few spring extra) 2 garlic cloves, finely chopped or grate 1. Preheat oven to 200 C. 2. Halve each potato and place, cut-side down, on a chopping board. 3. Make thin cuts at 5mm intervals about two-thirds of the way through. Place in a large bowl, and repeat with the remaining potatoes. 4. Drizzle with olive oil and sprinkle with rosemary and garlic. Season well with salt and pepper. Gently toss to combine. Place in a large roasting pan. 5. Bake in the oven, turning occasionally, for 45 / 50 minutes or until golden brown and crisp. Remove from the oven and serve immediately.

Charred Sprouts WITH HAZLENUT AND SPICY BUTTER PORTIONS 8 COOKING TIME 20/25 MINUTES 900 grams brussels sprouts cut in half 2 red onions cut in quarters 2 tbsp. olive oil kosher salt cracked pepper 4 tbsp unsalted butter 2 tsp of spice mix ½ cup toasted hazelnuts 1. Heat oven to 205 C. On a large baking sheet, cut the sprouts and toss the sprouts, onions, oil, ½ teaspoon salt, and 1/4 teaspoon pepper. Turn the brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes; transfer to a serving platter. 2. Five minutes before the brussels sprouts are finished, melt the butter in a skillet over medium heat until foaming. Add the spice mix and cook, stirring, until butter is golden brown, 2 to 3 minutes. 3. Season with salt and pepper and swirl the pan to combine. Spoon the spiced butter mixture over the chargrilled sprouts and sprinkle with toasted lightly smashed hazelnuts.

Spiced Quinoa AND VEGETABLE SALAD PORTIONS 10 COOKING TIME 15 MINUTES 350g quinoa 4oog red capsicum 400g zucchini 300g mushrooms 300g pumpkin, diced 2g cumin, ground 1g black pepper, cracked 2g coriander, ground 1g salt 20ml balsamic vinegar 20ml olive oil 100g spinach, baby 1. Bring 2 ¾ cup water to a simmer in a large saucepan. Add the quinoa then simmer covered for 10 minutes or until the water has absorbed. Remove from the heat, and leave to sit for 10 minutes, covered. 2. Meanwhile, chop the zucchini into 2cm cubes, and peel and slice the pumpkin into 2cm cubes. Slice the capsicum into medium sized strips. 3. Add the pumpkin, capsicum, mushrooms and zucchini to a bowl and toss with the oil, cumin, coriander, salt and pepper. 4. Lay on a lined baking tray and bake in a 180 C oven for 15 minutes or until cooked through. 5. Add the balsamic vinegar, warm roasted capsicum, zucchini, mushroom, pumpkin and baby spinach to the quinoa and toss well.

Passionfruit curd Pavlova WITH MIXED BERRIES PORTIONS 10 COOKING TIME 70 MINUTES 6 egg whites, at room temperature 315g caster sugar 3 tsp cornflour 2 tsp white vinegar 1 tsp vanilla essence PASSIONFRUIT CURD 350g butter 900g sugar 500g passionfruit pulp with seeds (frozen) 8 whole eggs TO GARNISH 250g strawberries 125g raspberries 125g blueberries 1. Preheat oven to 150 C. Line a baking tray with non-stick baking paper. Draw a 20cm disc on the paper and turn ink-side down. 2. Ensuring that all equipment is clean and dry, use an electric mixer and beat the whites until stiff peaks form. Gradually add the sugar, whilst beating, until the sugar dissolves and the mixture is thick and glossy. Add the cornflour, vinegar and vanilla 3. Spoon the mixture onto the prepared disc and use a spatula to shape the meringue. Bake at 150 C for 10 minutes. Reduce temperature to 110 C and bake for 1 hour or until the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with door closed to cool. 5. Over a double boiler combine all ingredient for the curd together and whisk gently until the mixture starts to thicken. Remove from heat and chill. 6. Just before serving spread the curd over the top of the pavlova then top with berries.

Nanna s Tomato Relish PORTIONS 3 JARS COOKING TIME 45 MINUTES 1.5kg ripe tomatoes, peeled and sliced 4 onions, peeled and sliced 1/4 cup salt 1 cup white vinegar 2 cups brown sugar 1 tsp chilli powder 1 tbsp plain flour 1 tbsp curry powder 1 tbsp mustard powder 1 tbs mustard seeds 1. The next day, drain off liquid, then place tomato mixture in a pan with half the vinegar. Bring to the boil, then reduce heat to low. Simmer for 30 minutes. Add sugar and chilli and mustard seeds then simmer gently for 1 hour stirring occasionally. 2. Mix flour, curry and mustard powder with the remaining vinegar, then add to pan. Cook for 3-4 minutes until thickened. Pour hot relish into 3 sterilised jars. Let cool then seal and keep for up to 6 month.

Christmas Club Sandwich PORTIONS 1 COOKING TIME 10 MINUTES 1 slice white sandwich bread 1 slice multigrain sandwich bread 1 slice stuffing from turkey (approx 100g) 75g leg ham - shaved 75g roast turkey - sliced ¼ avocado - ripe 1 small roma tomato - sliced 1 tbsp aioli 4 baby cos leaves washed 1. Place the tomato and onion in a bowl. Cover with salt, 1. Lightly toast the bread then spread both pieces with aioli. 2. On one piece of bread begin to layer the ham, then lettuce, then tomato, stuffing, turkey, avocado then top with the other slice of bread aioli side down. 3. Slice the sandwich in half carefully with a serrated knife then place a festive toothpick or bamboo skewer in each side of the sandwich.

From all of the team at Spotless, we wish you the very best for a safe, joyous festive season and a happy new year