Table Of Content

1 MADE BY K−IWIS FOR K−K− IS 0 0 + tripecsid Si&pehea oisnsw, sispnshtisrooiadprtetpioc inuntagsl, Festive Sharing the love Feasts BRUNCH, LUNCH GIFTS TO MAKE, & DELICIOUS BAKE & TAKE DINNERS LuScious THENEWPAV! leftovers Chocolate STUNNING trufflepavlova DISHES FOR Christmastree THE DAY AFTER Seasonal Sweets Dishinadash QUICKMEALS BERRY NICE FORTHEBUSY DESSERTS SEASON A Kiwi Christmas How New Best To ideas ever And... MAKEYOUROWNCRANBERRYSAUCE PREPARE THE GLUTEN-FREE EASY CHRISTMAS GETTHEULTIMATEWINEMATCH PERFECT HAM DELIGHTS FRUIT CAKES MEET THE QUEEN OF CHOCOLATES Perfect Pavlova Bake this easy pavlova and you’ll be thedesserthero! Difficulty Prep time Cook time Serves Easy 20mins 1hr30mins 12 Watch our quick video at chelsea.co.nz/pavlova Ingredients 6 egg whites (at room temperature) 2 cups Chelsea Caster Sugar 1 tsp vanilla essence 1 tsp white vinegar 2 tsp cornfl our 300ml cream, whipped Fruit, for decoration Method Preheat oven to 110˚C bake (not fan-forced). Line a baking tray with baking paper. In a large metal, ceramic or glass bowl (not plastic), beat the egg whites until soft peaks form. Continue beating while adding the Chelsea Caster Sugar a quarter of a cup at a time. The mixture should get glossier and thicker with each addition and this should take at least 10 minutes. Beat in the vanilla, vinegar and cornfl our. Spoon mixture onto prepared tray in a dinner plate sized mound. Bake for approximately 1 ½ hours, until dry and crisp and it lifts easily off the baking paper. Cool on a wire rack. When completely cool, place on a serving plate, swirl the top with whipped cream and decorate with sliced or chopped fruit of your choice. Tips • Older eggs work better as the white breaks down easier. • Wipe the bowl beforehand with lemon juice to remove any greasy residue before beating the egg whites (grease affects the ability of the egg whites to form peaks). • Caster sugar is needed as the fi ne crystal size traps and holds air – more air is trapped because there are more crystals. More delicious recipes at chelsea.co.nz Shortbread Spoil your loved ones with this gorgeous,butteryshortbread. Difficulty Prep time Cook time Makes Easy 10 mins 25mins 20 Watch our quickvideoatchelsea.co.nz/shortbread The secret Ingredients 250g butter, softened ¾ cup Chelsea Icing Sugar ingredient is ½ cup cornfl our 1 ½ cups plain fl our Chelsea Coffee Sugar Crystals, for decoration love Method Preheat oven to 150°C bake (140°C fan-forced). Grease an oven tray or line with baking paper. Beat butter and Chelsea Icing Sugar until pale and fl uffy. Mix in the cornfl our and fl our until the mixture comes together and forms a dough. On a fl oured surface, roll out dough to 1cm thick and cut into shapes using biscuit cutters. Alternatively, roll dough into a log and slice into rounds, using a fl oured knife to prevent sticking. Sprinkle with Chelsea Coffee Sugar Crystals, if desired, and press down gently. Place on prepared tray and bake for 25-30 minutes, until shortbread is pale but crisp. Cool on a wire rack and store in an airtight container. Welcome ThereisnodoubtthatwhenwethinkofChristmas, ourthoughtsoftenturntofood.Whetheryou’rea traditionalistwhocravesturkey,trifleandmincepies, orsomeonewhopreferscoldmeatsandcocktailsinthe sun,thisisthetimeofyearwhenweallindulgeour tastebuds.Personally,Iadoremyownhomemademince pies–andhavetoseriouslylimitmyconsumption! But what I really love about the ‘season of eating’ is the opportunities it presents to use food as an excuse to get together with family and friends. Many of the 3 things I have recipes that feature in this special Christmas issue are designed learned this issue to feed a crowd. From our classic dinner banquet on page 32 to our ideas for a festive brunch on page 40, these dishes are 1 Iamoneofasmallgroupofpeople made for sharing. ON S whoare quitehappyfortheChristmas R Whilesomeofusenjoyspendingtimeinthekitchencreating E D musictostartinOctober. N somethingextraspecial,we’reawareothersprefertokeepit A 2 Kiwisarenotlockedintoany -E freshandsimple.Sodon’tmissouralfrescolunchonpage 50, as C N particularstyleofChristmasmeal–in E wellasourdelicioussuperfooddishesonpage102. R fact,itvarieshugelyfromfamilyto AU family... theonlyrequirementseemsto And for those with excited children to occupy, why not make N L O our Ham & Cranberry Pull-Apart Christmas Tree on page 121? R bethatthereisplentyofit! A H 3 It’sincrediblewhatkidswilleatwhen It was a triumph with the taste testers – both the adults in the P S U theyareletloosewithingredients. office and our kids in the kitchen! E K A DuringourKidsintheKitchenphoto BattlingthecrowdstodoyourChristmasshoppingisnever M D shoot,ourlittlecooksnibbledon fun,sotohelpyouavoidtheChristmascrazies,wehavesome N A anything that was within reach! greatideasforediblegifts(page62) – which not only look AIR H spectacularbutarefuntomake. E R Y Giventhisisatimeofyearwhenwetraditionallyreflect, E D IwanttothankyouforyoursupportofFoodin2017.Weare OD T delightedthatyoucontinuetoenjoyourmagazine–andlove D N A receivingyourfeedback. Wait until you see what we’ve got O DI comingupin2018! U T Get in Merry Christmas to you all, O S TOUCH OT H P R E Ilovehearingfromyou,so U A pleaseemailmeyour B questionsandsuggestions HS aboutthemagazine. AP Dropmealineat SOPHIE GRAY, EDITOR GR foodmagazine@ O T bauermedia.co.nz. O H P M O C K TA I L O R CO C K TA I L ? – #makeityourway Noartificialcolours,flavours,preservativesorsweeteners, andlowerinsugar*.HansellsAllNaturalFruitSyrupsare speciallycraftedforthose All natural wdrhinokwwaintthaarselfigrehsthtiwngis,t.natural For delicious recipes visit hansellsallnatural.com 68 35 58 What ’s in NOVEMBER / DECEMBER 2017 Food for thought Family first 11 FOODIENEWS,TASTES,TRENDS, 91 CENTREOFATTENTIONAnedible EVENTSANDGIVEAWAYS tablecentrepiece 92 EATTHEWEEKDinnerthat’sready Fresh ideas in45minutesorless 102 SUPERFOODSEatyour greens 21 CHILLEDMULLEDCIDERThis summer’smust-havedrink Cook School 22 INSEASON:BERRIESFestivefruit foraberrymerrytime 111 GETSAUCYOurguidetosauces 26 INSEASON:NEWPOTATOESGet 112 MAKETHEPERFECTChristmasham ontheboilwithspuds 116 MAKEYOUROWNCranberrysauce 32 JUSTLIKEMUMDIDITYoucan’t 118 ASKTHEEXPERTFrom beatatraditionalChristmasmenu... accommodatingveganstothe withalittleaddedflair perfectscrambledeggs, 40 THEBRUNCHBUNCHGetthe oureditorSophieGraycovers familytogetherforafestive yourqueries morningmeal 120 KIDSINTHEKITCHENOur 48 FOURWAYSwithbruschetta littlecooksprepareaHam& 50 TAKETHEEASYOPTIONFora CranberryPull-ApartChristmasTree stress-freeday,havearelaxed andTropicalWhiteChocolate Trifles alfrescolunch 62 EDIBLEGIFTSAvoidtheChristmas Smart living rushwithourpresentsstraightfrom thekitchen 125 GETCRACKINGMakeyourown 74 FESTIVITYFORALLThosewithan Christmasbon-bons 112 intolerancedon’thavetomissout 126 KITCHENGARDENTipsandtricks ondessert forgrowingyourown 80 REMAININGDELIGHTSPutyour 132 WINENOTESDrinkingmatches,top Christmas leftovers to good use tipples and wine wrapped up 54 70 this issue 125 121 134 FOODIE FOLK Ernest Adams’ granddaughter Sarah Adams 139 HEALTH Tips to beat Christmas weight gain 140 BEAUTY The lowdown on staying safe in the sun Regulars 4 EDITOR’S LETTER 8 LETTERS Comments and feedback 144 INDEX Find that crucial recipe 146 COOK THE COVER Chocolate Truffle Pavlova Christmas Tree 21 Making life easier NUTRITIONALKEYS Fordietaryandnutritionalvaluesofrecipes,lookfor thesesymbolsaswellasthepanels. DF GF DAIRY-FREE GLUTEN-FREE V VEGETARIAN LS LOW SUGAR giving back Seeingasit’s Christmas,wewanted togiveanextratreat LETTERS tothoseofyouwho’ve takenthetimetoget intouch.Thisissue,all publishedletters(not includingKidsinthe Kitchen)willreceive asignedcopyof AtMyTableby NigellaLawson. WE LOVE HEARING FROM YOU! SEND AN EMAIL WITH YOUR FEEDBACK, TIPS AND NEWS TO [email protected] – OR CONNECT WITH US ÒN FACEBOOK OR INSTAGRAM. PLEASE INCLUDE YOUR FULL NAME Star letter winner HIGH FIVE FOR HUBBY Thankyouforinspiringmyhubby!OnFridayit’s hisjobtodotea–it’susuallysomethingquickandd easy,butasitwastheschoolholidaysandhewas homethatdayhewantedtotrysomethingnew. win TheresultwasyourOven-BakedMushroomand ChickenRisottofromthelatestissue,andverynicce itwastoo.Hesaidittookhimawhiletogetitall ready,buthethoughhtitwaswell worthitandwill urstarletterwwiinnssaa CCaakkeerryySSwweet&Savoury bequickernext bbumperpackofbooks byKarlaGoodwin time!Heisnow wworth$160.Itincludes (RandomHouse NZ), readingthroughall aasignedcopyofNigella $50, filled with delicious mymagazinesto LLawson’slatestbook café-style options; and findsomethingfor AAtMyTable(Penguin), great Kiwi recipes in nextFriday.Watch $$60,featuringnew Allyson Gofton’s Country thisspace... ttwistsonclassicfamily Calendar Homestead SharonOakey ffavourites;Bluebell’s Baking (Penguin), $50. D E LI P P U show and tell Get more from the team at D S N A Food by receiving our regular K O O Welovetoseephotosofyourhomemadecreations B fromtherecipesinFoodmagazine.Takeapictureof newsletter – just click the ‘Sign CE A F adishyou’vemadefromthisissue,andemailittous Up’ box on our Facebook page M, [email protected],postitonour A R G Facebookwall(www.facebook.com/foodmagnz),or A T uploadittoInstagramwiththehashtagfoodmagnz, NS andyoucouldwinagreatprize.Wealsohave Tobepart S I H giveawaysinFoodforThought;andthereareeven ofourFood instagram.com/foodmagnz AP prizesforkidswhoaregettingbusyinthekitchen– community, GR facebook.com/foodmagnz O checkoutourcompetitiononpage123. visitusat: T O H P 8 FOOD NOVEMBER / DECEMBER 2017 Community VEGAN VERSION Ijustwantedtoshareanimageofa dishIcreatedwithinspirationfromyour September/Octoberissue.Itisbased ontherecipeforBroccoli‘Pizza’with Courgette.Iadaptedtherecip itvegan–omittingeggsand dairy.Thankyousomuch for theinspiration! Aliesha Gopperth We were mightily impressed by Aliesha’s vegan version of our Broccoli ‘Pizza’ kids in the kitchen ANIMAL MAGIC Thankyouforthegreatideasforkids’ cakesinthelastissue.I’malwaysabit Weloveseeingpicturesofyourenthusiasticlittlecooks Snap stumpedwhenitcomestocreating stirringupastorminthekitchen–itshowsyou’renevertoo Shot youngtohavea love of cooking. Here is a small selection somethingspecialformychildren’s yousentus: birthdays–writingtheirnamesin Smartiesandcoveringthecakein sprinkleshasbeenaboutasfarasIgo. Cameron (10) Igotyourmagazinejustintimeformy daughter’sfourthbirthday,andbecause shelovesvisitingthefarmImadeher thepinkpiggy.Itwasaloteasierthanit looks–andthekidsgotreallyexcited whenwecutitopentorevealthelollies Ihadstashedinside.Ithinkmysonwill begettingthedoggies for his next party. GeorgieStevens MUSHROOM MANOEUVRE Thereweresomanyyummyrecipesin thelatestFoodmagazinebuttheone thatstoodouttomewastheMushroom Tart.Mykidsaren’toverlyfussedabout mushrooms,soImadeonewithred capsicuminstead,whichwasahuge hit–theykeptcomingbackfor more. Ava(5) Thanksforthe fab recipe. JoWhite PLUM JOB Whattodowithminicroissants left overfrombreakfast?Make thisdrop-deadgorgeous BlackDorisPlum&Almond PuddingCakeandserve forafternoontea.Simple. ThanksFoodforthe inspiringrecipeinthe Charlotte(3½) Sam(8) Isaiah(10) September/October edition. Angie London FOOD NOVEMBER / DECEMBER 2017 9