M AT TMOR AN
CHRISTMASHAM&
CHEESEBREAD
SERVES 41 sourdoughloaf
200gleftoverslicedglazed ham
20 picked sage leaves
CHEESEMIX
200mlcremefraiche
4 tspDijonmustard
2 tbschives,chopped
100gGruyèrecheese, grated, plus extra
to scatter
Preheattheovento200°C.Forthe
cheesemix,placethecremefraiche,
mustard,chivesandGruyèrein a bowl.
Seasontotaste and mix to combine.
Setaside.
Usinga serratedknifecutincisionsin
thebread,every5cmwithoutcutting
throughtothebottom.Spreadthe
cheesemixturein betweenthecutsand
insertsageleavesandham.Wrapin foil
andbakeona trayfor15-20minutesuntil
thecheesehasmeltedandthebreadis
crispandmixturehasmelted.Scatter
with extra Gruyère to serve.
DANIELLEALVAREZ
PARMESAN&
OLIVEOILDIP
SERVES6-8ASA STARTER
OR CANAPE100gpieceParmigiano-Reggiano
1 longredchilli,seedsremoved
25gsun-driedtomatoesin oil,drained
1 longgreenshallot,finelychopped
(^1) / 2 cup(125ml)extra virgin olive oil
1 garlicclove
(^1) / 2 tspseasalt
(^1) / 2 tsplemonzest(about (^1) / 4 large lemon)
2 tspdriedoregano
Grilledbreadand assorted crudites,
to serve
Removeanyrindfromtheparmesan
andbreakit intopieces.Pulse
in a foodprocessoruntilyou
get small crumbly pieces.
Transferthecheeseintoa mixingbowl.
Placechilli,sun-driedtomatoandlong
greenshallotintoa foodprocessor
andpulseuntilfinelychopped.Add
themixturetotheparmesan.Usinga
microplane,gratethegarlicintothe
bowlthenaddremainingingredients
withsomefreshlygroundblackpepper.
Thiscanbemadea fewdaysin advance.
Serve with grilled bread and crudites.
M AT TPRES TON
SMOKEDTROUT&
CREAMCHEESEDIP
SERVES4-6ASA SNACK
“Thisis thedipI taketo
people’shousesoverthe
holidays.It is very popular
and crazy simple to prepare.”
250gcreamcheese, softened
90gsourcream
Zestandjuiceof1 lemon,orto taste, plus
lemonwedgestoserve
1 tbschives,finelychopped
2 tbspickedthymeleaves
1 x 370gwholesmokedrainbowtrout,
skinandbonesremoved,flaked
Charredsourdough and lavosh,
to serve
Placethecreamcheese,sourcreamand
lemonzestandjuicein thebowlofa
standmixerwiththepaddleattachment
andbeatuntilsmoothandcombined.
Reducespeedtolowandaddtheherbs.
Removebowlfromthemixerandfoldin
theflakedtrout.Seasontotaste.Transfer
toa servingbowlandserve with charred
sourdough and lavosh.
POMEGRANATE & ROSEWATER
PUNCH
MAKES 4
(^1) / 2 cup(125ml)Chambord
1 tsprosewater
2 cups(500ml)pomegranatejuice, plus
seedsof1 pomegranate
Prosecco,toserve
2 tbsediblerosepetals(from gourmet
food shops), to garnish
Filla punch
bowlwithice.Add
Chambord,rosewaterand
pomegranatejuiceandseeds.
Topwithproseccoand rose
petals to serve.
M AT TS TONE
TURKEY
SAUSAGEROLLS
MAKES 32
1 zucchini,grated
1 greenapple,coreremoved, grated
2 tbsextravirginoliveoil
30gunsaltedbutter
2 onions,finelychopped
6 garliccloves,crushed
2 tbsfinelychoppedthyme
1 tbsfinelychoppedrosemary
50gdriedsourcherries,chopped
2 tbsapplecidervinegar
500geachturkeyandporkmince
60gstalesourdoughbreadcrumbs
4 frozenpuffpastrysheets,defrosted
1 eggplus1 yolk,lightlybeaten
1 tbseachtoastedcorianderand fennel
seeds,crushed,toscatter
Store-bought chutney, to serve
Placethegratedzucchiniandapplein a
bowlwitha goodpinchofsaltandstand
for10-15minutes.Transfertoa cleantea
towelandsqueezeoutasmuchwater
fromthemaspossible.Setaside.
Heattheoilandbutterin a large
frypanovermedium-highheat.Add
theonion,garlic,herbsandcherries
andcook,stirringoccasionally,for
5-6minutesoruntiltheonionhas
softenedandis startingtoslightly
caramelise.Stirin thevinegarand
cookfora further 2 minutes or until
evaporated.
In a largebowlmixthemince,zucchini
andapple,breadcrumbsandtheonion
mixtureuntilwellcombined.Season.
Ona lightlyflouredbenchlay
1 sheetofpuffpastry.Dividethe
mincemixtureinto4 portions
andworkingwith1 portionat
a time,rollintoa logand
place on one edge