Pittwater Life July 2017 Issue

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Food Life Food Life Recipes: Janelle Bloom Photos: Steve Brown; Ben Dearnley & Benito Martin Mid-year festive feast with a modern twist Can you believe it has been six months since Christmas? Which of course means there are six months to go before the next Christmas! But why wait that long for your next festive celebration – the chilly winter weather is the perfect excuse to celebrate Christmas in July! Start with warm mulled wine, enjoy a hot roast with all the trimmings, then finish your meal with a delicious traditional hot pudding laden with rum and brandy butter. Invite your friends around and consider it a practice run for the family come December 25! Tomato tarts Makes 24 200g soft goats cheese, crumbled 200g Solanato tomatoes, halved ½ cup basil pesto Micro cress, to serve Extra virgin olive oil, to serve Parmesan pastry 1¼ cups plain flour 50g parmesan cheese, finely grated 100g butter, chilled and chopped 1 egg yolk 1-2 tbs iced water 1. For the parmesan pastry, process the flour, parmesan and butter until mixture resembles fine breadcrumbs. Add the egg yolk and 1 tablespoon water and process until the dough comes together, adding remaining water if necessary. Turn the dough onto a lightly floured surface and knead lightly until smooth. Press into a square. Roll the pastry out between 2 sheets baking paper to 20cm x 30cm rectangle. Refrigerate 15 minutes. 2. Preheat oven and large flat baking tray to 200°C fanforced. Remove top sheet baking paper. Piece pastry all over with a fork then cut pastry into 5cm squares. Lift the pastry squares, still on baking paper onto the hot tray. Bake 12-15 minutes or until golden and cooked through. Set aside to cool. 3. Spread goats cheese over the base of each pastry square. Top with a tomato. Spoon over a little pesto and season with salt and pepper. Scatter over the micro-cress, drizzle with a little extra virgin olive oil and serve. Peppered beef with gourmet mushrooms Serves 6 60g butter, melted 3 teaspoon Dijon mustard 600g mixed mushrooms, thickly sliced (like Buttons, Swiss Brown, Shiitaki and Oyster) 4 eschallots, peeled, thinly sliced 1 tbs pink peppercorns 1 tbs black peppercorns 2 tbs thyme leaves 1 tbs olive oil 2 x 600g pieces fillet beef, trimmed with Janelle Bloom eschallots over the base of a large roasting pan, season with salt and pepper. 2. Pound the peppercorns in a mortar with the pestle until coarsely ground. Add the thyme leaves and sprinkle onto a piece baking paper. Brush beef with oil roll in pepper mixture. Tie the beef at 3cm intervals with un-waxed string. 3. Heat a non-stick frying pan over high heat. Add one beef fillet and cook, turning occasionally, for 5 minutes or until it is browned all over. Place beef on a rack over the mushrooms. Repeat with remaining piece beef. Roast for 20 minutes for medium, or until cooked to your liking. 4. Cover and allow to stand for 15 minutes to rest. Slice the beef and spoon over the mushrooms and pan juices. Serve. 1. Preheat oven 190°C fanforced. Combine the butter and mustard in a bowl, add the mushrooms and eschallots and stir to coat. Spoon the mushrooms and 64 JULY 2017 Celebrating 25 Years
For more recipes go to www.janellebloom.com.au Apple cider mulled wine Serves 6 500ml apple cider 750ml fruity red wine (such as a merlot) 2 cups water ½ tsp nutmeg 6 cloves 2 cinnamon sticks 1/4 cup caster sugar 1 apple, quartered, thinly sliced 1. Combine all the ingredients in a large saucepan. Stir over medium heat for 10 minutes until sugar dissolves and wine just comes to the simmer. 2. Simmer for 5 minutes. Remove from heat. Strain, divide among heatproof serving glasses. Serve. Potato hash Serves 6 1.5kg baby red delight potatoes 150g chopped ham 6 green onions, thinly sliced 2 cups grated cheddar 1/3 cup shredded basil leaves 100g butter, melted 3 tbs olive oil 1 tsp Dijon mustard 2 tbs small basil leaves, to serve 1. Put the potatoes into a saucepan. Cover with cold water. Add a good pinch salt, bring to the boil uncovered. Reduce heat to medium, simmer 20 minutes until just tender. Drain then transfer to a flat baking tray. 2. Use a potato masher to squash the potatoes. Transfer to a large bowl. Add the ham, onions, cheddar and basil, Season, toss to combine. Combine the butter, oil and mustard. 3. Preheat oven 220°C fanforced. Spoon half the butter mixture into an 22cm (base) non-stick ovenproof frying pan. Spoon potato mixture into the pan, pressing down to compact the hash. Drizzle over the remaining butter mixture. Place the pan over medium heat and cook for 15 minutes. Transfer the pan to the oven, cook further 30 minutes or until golden and crispy around the edges. 4. Scatter over basil leaves. Serve. Rum and raising Christmas pudding Serves 10 300g raisins, chopped 200g sultanas 250g pitted dates, chopped 200g dried dessert figs, chopped 200ml dark rum 1/3 cup Golden Syrup 1 tsp mixed spice 1 tsp ground cinnamon 1 tsp ground nutmeg 200g butter, at room temperature 1 cup dark brown sugar 3 eggs, at room temperature 1 cup plain flour, sifted 3 cups fresh white breadcrumbs Brandy butter 250g unsalted butter, at room temperature 1 1/3 cups pure icing sugar 1/3 cup brandy 1. Combine the raisins, sultanas, dates and figs in a large heatproof bowl. Heat rum and Golden Syrup in a saucepan over high heat until hot, stir in the spices. Pour over the dried fruit. Stir to combine. Cover and set aside at room temperature for 24 hours if time allows. 2. Grease and line base of 8-cup pudding basin. Beat butter and sugar in a large bowl of an electric mixer until pale. Add eggs, one at a time, mixing well after each one added. 3. Stir half of the flour into butter mixture and the remaining half into the fruit. Stir in the breadcrumbs and fruit into butter mixture. Mix well. Spoon into pudding basin. 4. Place a circle of baking paper right down on surface of the pudding mixture. Cover the bowl with a sheet of baking paper and two layers of foil. Secure with string. Fold the foil up over the string to ensure it doesn’t touch the water during cooking. 5. Place upturned saucer in the bottom of a large saucepan. Stand pudding on the saucer. Pour boiling water into the saucepan to come halfway up basin. Cover saucepan with lid and boil over medium-high heat for 3½ hours, adding more boiling water every 30 minutes. Turn the pudding out, serve warm with brandy butter. 6. For the Brandy butter; beat the butter in a small bowl of an electric mixer until pale. Add sugar, and beat until light and fluffy. Gradually pour in brandy, beating on low speed until combined. Food Life Celebrating 25 Years JULY 2017 65
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Page 24 and 25: Pittwater News News Homeless helper
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Page 33 and 34: STAMP IT OUT The NSW Government’s
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Page 45 and 46: Health & Wellbeing Building self-es
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Page 59 and 60: Trades & Services Celebrating 25 Ye
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Page 73 and 74: EXPERT ADVICE: Anne Williamson know
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Pittwater Life July 2017 Issue

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