Pittwater LIfe December 2019 Issue

Food Life
Food Life
Recipes: Janelle Bloom Photos: Adobe
Take a fresh approach
to Christmas feasting
Another Festive Season looms on the
Northern Beaches: can there be a
better place to be at this time of year?
The days are longer and full of sunshine,
the sand warm beneath our feet – and the
holidays are within reach! Heading into
December, Christmas food (what to order,
what to serve, hot and/or cold, seafood,
Chargrilled
peaches
with brie &
prosciutto
Serves 8 (as starter)
8 firm, ripe peaches; halved,
stones removed
olive oil cooking spray
200g brie, sliced
200g prosciutto
2 tbs caramelized balsamic
(see Janelle’s Tip)
Micro herbs, to garnish
1. Rub the cold barbecue grill
with oil, then preheat to
high temperature. Spray the
cut side of peaches with oil.
Barbecue 4-5 minutes or
until charred. Remove to a
serving platter.
2. While the peaches are warm,
top each with brie and 2
slices prosciutto. Secure
with a toothpick. Drizzle
with caramelized balsamic.
Sprinkle with herbs and serve.
Janelle’s Tips: #1 – If serving
as an entrée, scatter some
rocket or baby spinach onto
plates. Top each with 2-3
assembled peach halves,
drizzle with caramelized
balsamic and serve with
chargrilled sour dough. #2
– You can buy caramelized
balsamic or to make your
own, combine 3 tablespoons
balsamic vinegar and 3
tablespoons treacle in a
small saucepan, bring to boil
stirring, boil gently 5 minutes
until thick and syrupy. (Don’t
over boil; it will thicken on
BBQ or traditional) is top-of-mind for us all.
Yes, we have our favorites that appear every
year but it’s always nice to surprise family
and friends with something new. That’s the
brief I worked to this month, so I hope these
recipes work a treat – if not specifically for
Christmas, then at some other time during
summer. A Merry and safe Christmas to all!
cooling). Cool and pour into a
jar. #3 – For different flavours
you can switch the peaches for
nectarines or mango cheeks.
Smoked salmon
avocado &
orange salad
Serves 8 (as entrée or as
a side salad)
200g baby spinach
30g baby beetroot leaves
3 avocados, peeled, chopped
4 navel oranges, peeled,
segmented
400g smoked salmon
Micro herbs, to garnish,
optional
with Janelle Bloom
Crisp bread, to serve
Orange vinaigrette
4 tbs extra virgin olive oil
2 tbs orange juice
3 tsp horseradish cream
1 tsp finely chopped red chilli
1 tsp caster sugar
1. For the vinaigrette, combine
all the ingredients in a
jar. Season well with salt
and pepper, shake well to
combine. Refrigerate until
ready to serve.
2. Just before serving,
combine the spinach,
baby beetroot leaves,
avocado and segmented
orange pieces in a large
bowl. Shake the dressing
and spoon half over the
salad. Toss gently to coat
then arrange on serving
plates. Top each plate with
salmon and scatter with
herbs. Spoon a little of the
remaining dressing over
each plate and serve with
crispbread.
64 DECEMBER 2019
The Local Voice Since 1991