Women's Weekly Food

CHRISTMAS PUDDINGICE-CREAM BOMBESPREP + COOK TIME1 HOUR30 MINUTES(+ STANDING & FREEZING) SERVES 8``````You’ll need tostart this recipea day ahead.``````300g dark fruit cakeor pudding,chopped coarsely2 tablespoons liqueur of your choice2 litres (8 cups) good−quality vanillaice−cream, softened slightly1 cup (120g) pecans, roasted,chopped coarsely``````ORANGE SLICES2 medium oranges (480g)¼ cup (90g) honey``````1 Grease8 x1−cup (250ml) jellyor dairole moulds.2 Combine cake and liqueur in alarge bowl until absorbed. Workingquickly, add ice−cream to bowl withnuts. Stir until just combined. Spoonice−cream mixture into moulds.Freeze for 4 hours or overnightuntil firm.3 Make orange slices.4 Just before serving, turn bombesout onto chilled plates or a platter.Top with orange slices and extrahoney, if you like. Serve immediately.``````ORANGE SLICESPreheat oven to 160°C/140°C fan.Line a large oven tray with bakingpaper. Cut oranges into 4mm−thickslices. Brush slices with the honey.Place slices, in a single layer, on tray.Bake for 45 minutes or until startingto caramelise. Leave ontray to cool.``````TOMATO SALAD WITHGOAT’S CURDPREP TIME35 MINUTES (+ REFRIGERATION)SERVES 6``````2 tablespoons pepitas(pumpkin seeds)2 teaspoons sunflower seeds1 teaspoon poppy seeds1 teaspoon cumin seeds2 tablespoons flaked natural almonds½ teaspoon red chilli flakes1 teaspoon sea salt flakes400g baby heirloom tomatoes250g truss cherry tomatoes200g yellow grape tomatoes200g red grape tomatoes½ cup (60g) sicilian green olives250g rocket, trimmed¼ cup loosely packed freshcoriander sprigs200g goat’s curd``````GARLIC DRESSING1 small eschalot, chopped finely¼ cup (60ml) extra virgin olive oil1½ tablespoons lemon juice1 clove garlic, quartered``````1 Make garlic dressing.2 Place seeds, nuts, chilli flakesand salt in a medium frying pan. Stirover low heat for 5 minutes or untiltoasted. Remove from pan. Cool.3 Halveorthicklyslicesomeofthe larger tomatoes. Place alltomatoes in a large bowl. Tear olivesopen to remove pits discard. Addolives, rocket, coriander and halfthe dressing to the bowl. Toss gentlyto combine. Season to taste.4 Serve tomato saladtoppedwith goat’s curd and seed mixture.Drizzle with remaining dressing.``````GARLIC DRESSINGPlace ingredients in a screw−top jar.Season to taste,then shake well.Stand for at least 20 minutes orrefrigerate overnight. Discard thegarlic before using.2 AWW FOOD • ISSUE FORTY FOURLifestyle Vegetarian