Women's Weekly Food

“Ater coking up a storm on Christmas Day,plan ahead for a coking-fre Boxing Day bypurchasing seafod on Christmas Eve. Store inhe fridge over ice, but not in direct contact.”Sophia Young, Editorial & Food Director, AWW Cookbooks``````GRILLED NECTARINE,PROSCIUTTO &PISTACHIO SALADPREP + COOK TIME20 MINUTES SERVES 6``````1 tablespoon pomegranate molasses2 tablespoons olive oil4 medium nectarines(680g),cut into quarterscooking oil spray3 balls buffalo mozzarella (390g), torn100g thinly sliced prosciutto60g rocket, trimmed¼ cup (35g) coarsely choppedpistachios2 tablespoons pomegranate seeds``````1 To make dressing, place themolasses and oil in a screw−top jar.Shake well. Season.2 Heat a grill plate (or barbecue)over medium−high heat. Lightlyspray nectarine with cooking oil.Cook the nectarine on grill plateuntil charred on both sides.3 Arrange nectarine, mozzarella,prosciutto and rocket on a largeplatter. Drizzle with dressing.Sprinkle with pistachios andpomegranate seeds.``````FROZEN SALTEDCARAMEL CHEESECAKESPREP + COOK TIME 20 MINUTES (+ FREEZING)MAKES 12``````1½ x 137g packets Oreo originalcookies½ cup (150g) salted caramel sauce1½ cups (450g) sweetenedcondensed milk625g cream cheese, at roomtemperature1 vanilla bean, split lengthways,seeds scraped50g caramel popcorn1 teaspoon salt flakes``````1 Line a 12−hole (½−cup/125ml)muffin pan with straight−sidedpaper cases.2 Process cookies until fine crumbsform. Divide crumbs between cases.Press firmly with the end of a woodenspoon or base of a shot glass. Spoon2 teaspoons of caramel sauce overeach base. Run a teaspoon under hotwater and use the back of the spoonto spread the sauce.3 In a clean food processor bowl,process condensed milk, creamcheese and vanilla seeds untilsmooth. Spooncheesecakemixtureinto cases. Freeze for 5 hoursor overnight until firm.4 Serve topped withpopcorn and salt.BRUSCHETTA WITHSALMON TARTAREPREP + COOK TIME 30 MINUTES SERVES 84 rounds lebanese bread½ cup (125ml) olive oil500g skinless salmon fillet,cut into 3mm slices¼ cup loosely packed fresh chervilleaves, plus extra, to serve1 teaspoon finely grated lemon zest¼ cup lemon juice⅓ cup (80g) crème fraîche240g mini asparagus, blanched,halved diagonally2 tablespoons (40g) salmon caviar1 Preheat oven to 180°C/160°C fan.2 Brush bread with half the oil.Place in oven for 10 minutes oruntil lightly browned. Break intolarge pieces.3 Combine salmon, chervil, zest,juice and remaining oil in a mediumbowl.Seasontotaste.5 Top pieces of bread with crèmefraîche, salmon mixture,asparagus,caviar and extra chervil leaves.Deck The Halls Boxing Day