TheAustralianWomensWeekly_Food_Issue_22_2016

TOP TIP

Pimm’s No. 1 is a

gin−based drink with

both citrus and

spice flavours.

GINGER ALE &

CITRUS PUNCH

PREP TIME 15 MINUTES (+ REFRIGERATION)

SERVES 8

125g strawberries, sliced thinly

1 medium orange (240g), halved,

sliced thinly

1 medium lime (90g), sliced thinly

700ml bottle Pimm’s No. 1

1 lebanese cucumber (130g)

1.25 litre (5 cups) chilled dry

ginger ale

1 cup loosely packed fresh mint leaves

Christmas Breakfast

GOAT’S CHEESE

& CHIVE TARTS

PREP + COOK TIME 1 HOUR SERVES 4

¾ cup (180ml) pouring cream

1 egg

2 sheets shortcrust pastry

125g goat’s cheese

2 tablespoons finely chopped

fresh chives

CHILLI PEPPER RELISH

1 tablespoon extra virgin olive oil

1 medium red onion (170g), chopped

finely

1 clove garlic, chopped finely

1 fresh long red chilli, chopped finely

285g bottled piquillo peppers, drained,

chopped finely

2 tablespoons light brown sugar

2 tablespoons red wine vinegar

1 Make chilli pepper relish.

2 Preheat oven to 200°C/180°C fan.

Oil two 12−hole (1 tablespoon/20ml)

mini muffin pans.

3 Whisk cream and egg together in

a large jug. Season.

4 Cut 24 x 6.5cm rounds from pastry

sheets; press rounds into pan holes.

Crumble cheese into pastry cases;

sprinkle with chives. Pour egg

mixture evenly over filling.

5 Bake tarts for 20 minutes or until

golden and just set. Stand tarts in

pans for 5 minutes.

6 Serve tarts with chilli pepper

relish.

CHILLI PEPPER RELISH

Heat oil in a medium saucepan; cook

onion, stirring, for 3 minutes or until

soft. Stir in remaining ingredients;

bring to the boil. Reduce heat; simmer,

uncovered, for 10 minutes or until thick.

1 Place strawberries, orange and

lime in a large serving jug. Add

Pimm’s; stir to combine. Cover;

refrigerate for 3 hours or overnight.

2 Just before serving, cut cucumber

into ribbons; add to jug. Stir in ginger

ale and mint. Serve over ice.

AWW FOOD • ISSUE TWENTY TWO 21