CHRISTMAS RECIPES

INGREDIENTS500 ml skim milk*250 ml custard250 ml natural yoghurt3 ripe bananas½ teaspoon nutmeg2 tablespoon honey1 cup of ice

* note: skim milk can be replace with almond soy milk

METHOD1.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.

PREPARATION TIME 5 MINUTES PORTIONS 5

Eggnog Smoothie

INGREDIENTS1.2 kg green apples250ml water20g pure honey1kg lite yoghurt300g natural muesli150g mixed berries100g desiccated coconut100g sunflower seeds

METHOD1. 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.

COOKING TIME 30 MINUTES PORTIONS 10

Apple Crumble Cups

INGREDIENTS140g dried cranberries300g self-raising flour155g brown sugar70g pecans chopped2 tsp ground ginger1 tsp ground cinnamon½ tsp ground nutmeg185ml buttermilk125ml vegetable oil1 egg

FOR TOPPING

¼ cup brown sugar¼ cup pecans

METHOD1. 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.

COOKING TIME 20 MINUTES PORTIONS 6

Cranberry Muffins

INGREDIENTS250g self-raising flour2 tsp ground ginger125g treacle125g butter175g golden syrup1 egg2 large bananas (mashed)

METHOD1. 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.

COOKING TIME 45 MINUTES PORTIONS 8

Ginger Banana Bread

INGREDIENTS

METHOD1. Preheat the oven to 120°C.

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.

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.

COOKING TIME 2 HOURS 40 MINUTES PORTIONS10

Turkey Breast Roll

FOR THE STUFFING MIX800g sausage mince400g onion, peeled and finely chopped and fried until translucent, cooled160g fresh breadcrumbs, crust removed1 bunch fresh sage, washed and roughly chopped2 tsp salt1 tsp cracked black pepper100g dried cranberries10 full rashers streaky bacon, rind removed140g jus to serve

FOR THE CRUMBLE TOPPING100g onions, peeled, finely chopped and sautéed in butter 100g salted butter100g sourdough bread, crust removed torn into crumble sized pieces100g shelled pistachios, roughly chopped50g dried cranberries, roughly chopped¼ bunch fresh thyme leaves1 orange, zest only

FOR THE TURKEY2-2.2kg boneless turkey breast olive oil as requiredseasoning

INGREDIENTS2-3kg leg of ham, skin removed340g brown sugar 1 tbsp black peppercorns1 knob ginger, peeled and grated 50g whole cloves3 star anise3 garlic gloves, peeled and finely chopped2 limes, juice and zest 1 red chilli, seeds removed, finely chopped1 tsp chinese five-spice powder 100ml fish sauce1 bunch coriander stem and roots, washed and finely chopped 2 stems of lemongrass, outer leaves removed and finely sliced lower part only

METHOD1. 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.

COOKING TIME 45 MINUTES PORTIONS 10

Asian Baked Ham

INGREDIENTS12 pontiac potatoes, peeled 60ml olive oil 3 teaspoons rosemary leaves fresh (few spring extra) 2 garlic cloves, finely chopped or grate

METHOD1. 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.

COOKING TIME 40/45 MINUTES PORTIONS 8

Hasselback Potatoes

INGREDIENTS900 grams brussels sprouts cut in half2 red onions cut in quarters 2 tbsp. olive oilkosher saltcracked pepper4 tbsp unsalted butter2 tsp of spice mix ½ cup toasted hazelnuts

METHOD1. 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.

COOKING TIME 20/25 MINUTES PORTIONS 8

Charred SproutsWITH HAZLENUT AND SPICY BUTTER

INGREDIENTS350g quinoa4oog red capsicum400g zucchini300g mushrooms300g pumpkin, diced2g cumin, ground1g black pepper, cracked2g coriander, ground1g salt20ml balsamic vinegar20ml olive oil100g spinach, baby

METHOD1. 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.

COOKING TIME 15 MINUTES PORTIONS 10

Spiced QuinoaAND VEGETABLE SALAD

INGREDIENTS6 egg whites, at room temperature315g caster sugar3 tsp cornflour2 tsp white vinegar1 tsp vanilla essence

PASSIONFRUIT CURD350g butter900g sugar 500g passionfruit pulp with seeds (frozen)8 whole eggs

TO GARNISH250g strawberries125g raspberries125g blueberries

METHOD1. 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.

COOKING TIME 70 MINUTES PORTIONS 10

Passionfruit curd PavlovaWITH MIXED BERRIES

INGREDIENTS1.5kg ripe tomatoes, peeled and sliced4 onions, peeled and sliced1/4 cup salt1 cup white vinegar2 cups brown sugar1 tsp chilli powder1 tbsp plain flour1 tbsp curry powder1 tbsp mustard powder1 tbs mustard seeds

METHOD1. 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.

COOKING TIME 45 MINUTES PORTIONS 3 JARS

Nanna’s Tomato Relish

INGREDIENTS1 slice white sandwich bread1 slice multigrain sandwich bread1 slice stuffing from turkey (approx 100g)75g leg ham - shaved75g roast turkey - sliced¼ avocado - ripe1 small roma tomato - sliced 1 tbsp aioli 4 baby cos leaves – washed

METHOD1. 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.

COOKING TIME 10 MINUTES PORTIONS 1

Christmas Club 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