Christmas 2020 Community Kitchen BARKLY SQUARE
Your Recipes. Your Community. Community Kitchen
WELCOME TO OUR Community Cookbook
Good old ‘Sparkly Bear’ is the 2 Gingerbread place to go for an easy shop 3 Perfect Pavlova in Brunswick (especially if you 5 Glazed Christmas Ham want to avoid the trams and 7 Christmas Pudding tribulations on Sydney Road). 9 Choc Ripple Cake 10 Rocky Road We love that we’re the best place for a few trolleys’ worth of groceries at Coles 11 Cherry Bomb Spiced Rum Balls and Woolies, a browse for gadgets and entertainment at JB HI-FI, and the go-to 13 Golden Fruit Cake for the home essentials you need at Kmart. 14 Creamy, Herby, Potato Salad Whatever you’re after, you’re sure to see some friendly faces on your way through. 15 The Perfect Turkey Like Angela, Sam and Nick from Gangemi Fruits and Vegetables, who’ve been here 17 Herbed BBQ Prawns since we opened over 35 years ago. Or Tony 18 Cranberry & Pistachio Truffles from the Meatwell Butcher, and Damian from Pure Poultry – it’s familiar retailers and 19 Mince Tarts colourful personalities that make the place 21 Nougat what it is. So we hope you enjoy these family favourite recipes that the Barkly Square 23 Community Recipes community has been kind enough to share. 33 Retailer Recipes
41 Charity Spotlight
1 Christmas 2020
This recipe is easy and it’s a really fun one for the kids. If you have some star-shaped or Christmas-themed dough cutters on hand, that’s great. But if not, no worries, just cut your gingerbread into silly shapes!
Gingerbread
INGREDIENTS METHOD
25g butter 1 Preheat oven to 180°C. Combine the butter, golden syrup and sugar in 1/4 cup golden syrup a saucepan and stir it on a low heat until the butter melts and mixture 1/4 cup brown sugar gets smooth. 1 cup plain flour 2 Turn off the heat and, once the mixture has cooled off a bit, transfer it into a large mixing bowl. 1/4 cup self-raising flour 3 Combine your flour, ginger, cinnamon, nutmeg, cloves and egg yolk in 2 teaspoons ground ginger a separate bowl then add it to your butter mixture. 1 teaspoon ground cinnamon 4 Lightly flour your kitchen table or bench (make sure it’s squeaky clean 1/2 teaspoon ground nutmeg first!). Then knead your gingerbread mix until it’s smooth. Cover your 1/4 teaspoon ground cloves gingerbread dough with plastic wrap and pop it in the fridge for about half an hour. 1 egg yolk 5 Once your dough is firm, re-flour your bench and roll the dough out A bag of decorative icing, into a rough disc shape. It should be about 3mm thick. such as ‘Royal Icing’ 6 Cutting time! Use your dough cutter to stamp out some shapes. Keep the excess dough and roll into a new disc, then cut again until the dough is all used up. 7 Place your gingerbread onto a lined tray and bake for about 10 minutes. 8 Set aside on the tray until your gingerbread has fully cooled. 9 Have some fun with the icing.
2 Community Kitchen
Perfect Pavlova
Contributed by Natasha Zinzo
INGREDIENTS METHOD
5 egg whites 1 Preheat the oven to 130°C. 250g sugar 2 Beat the egg whites until they double in volume, adding the sugar 2 tablespoons cornstarch little by little, until combined. 1 teaspoon white vinegar 3 Add the corn starch, beat for three more minutes, then add the 1 teaspoon vanilla essence white vinegar and vanilla essence. 190g cream cheese 4 Pour the meringue in a sleeve with smooth duya, place the meringue on a tray, with waxed paper filling 2 circles of 20cm in 1/4 cups powdered sugar circumference. Bake for 1 hour or until the meringue is crispy on the 1 tablespoon lemon zest outside and slightly soft on the inside. 1/2 cups red fruit jam 5 For the filling, beat the cream cheese with the icing sugar, then add 1 cup raspberries the lemon zest and beat until creamy. Set aside. 1 cup blackberries 6 With the help of a sleeve with curly duya, place the filling on a meringue base, add the jam, the red fruits, and cover with the other 1 cup assorted berries meringue. Decorate with more cream, jam, fruit and fresh mint.
3 Christmas 2020
Watch out Kiwis, this is the one pav to rule them all!
4 Community Kitchen
Nothing like a glazed ham on Christmas Day (and Boxing Day and beyond). 5 Christmas 2020
Glazed Christmas Ham
INGREDIENTS METHOD
This glaze makes enough to HOW TO MAKE THE GLAZE coat a 7 to 8kg ham. 1 Stir all the ingredients in a saucepan over medium-high heat until the sugar dissolves. 1 1/2 cups marmalade 2 Bring your glaze to the boil then reduce it to a simmer and stir 1/4 cup maple syrup occasionally for about 10 to 15 minutes. 2 tablespoons brown sugar 3 Once the glaze has thickened up a bit, pour it into a sterilised jar 1 tablespoon Dijon mustard and store it at room temperature.
HOW TO COOK THE HAM 4 Preheat your oven to 170°C. 5 Line a deep roasting pan with two layers of baking paper. 6 Remove the ham’s rind by cutting around the shank (about 10cm from the end) then run a knife around the ham’s edge and run your fingers between the rind and the fat. The rind should come off in one big piece. 7 Score the fat by cutting diamond patterns, about 5mm deep. 8 Transfer your ham to the roasting pan then brush it with about one third of your glaze. 9 Bake for 1 hour 30 minutes, remembering to brush with the glaze every 25 minutes.
Store any leftover ham, covered with the reserved rind, in a damp, clean pillowcase or ham bag in the fridge for up to 4 days.
6 Community Kitchen
Christmas Everyone’s got room for this pudding, trust us on this. It’s easy but it takes time. So make sure you give yourself a day or Pudding two to do it justice.
INGREDIENTS METHOD
800g mixed dried fruit 1 Combine your mixed fruit, almonds and orange rind in a large 1/2 cup slivered almonds bowl. Simmer your orange juice and liqueur over low heat, then 1 tablespoon grated orange rind pour it over your pudding mix. Cover it and pop it in the fridge overnight to soak. 1/2 cup orange juice 2 Beat the butter, sugar and mixed spice in a bowl using an electric 1/2 cup orange-flavoured mixer until it’s pale and creamy. Keep beating while you add the liqueur (or extra orange juice eggs, one at a time. Combine your creamy mix with your fruit if liqueur’s not your thing) mixture, then stir in the breadcrumbs and flour. 250g butter, softened 3 Grease a 2 Litre pudding basin. Line the base with a disc of 3/4 cup dark brown sugar baking paper and dust the sides with flour. Spoon in your 2 teaspoons mixed spice pudding mix and smooth the surface. Cut a 30cm square of baking paper and foil. Place paper on top of foil. Fold the centre 4 eggs to create one pleated fold in the middle, then place it over your 3 cups breadcrumbs (works best basin, foil-side up. Tie string twice around rim of the basin to if you use day-old bread) keep the foil secure (a fitted lid works too). Scrunch the paper 1/2 cup flour and foil tightly around the rim of the basin. Brandy custard to serve 4 Take a heatproof saucer, flip it upside down and place it in the base of a large saucepan. Place the pudding basin on top of the saucer. Pour boiling water into the pan until it comes to halfway up side of the basin. Bring to a simmer over medium heat. Cook, covered, adding more boiling water as necessary, for six hours or until a skewer comes out clean. 5 Set aside for ten minutes before turning on a serving plate. 6 Serve with brandy custard, or cream.
7 Christmas 2020
8 Community Kitchen
Christmas is a time for giving. Christmas is a time for chocolate and cream.
Choc Ripple Cake
INGREDIENTS METHOD
500ml thickened cream 1 Using an electric mixer, beat the cream, sugar and vanilla using an 1 teaspoon caster sugar electric mixer until firm peaks form. 1 teaspoon vanilla essence 2 To make the base, first spread some of the cream mixture onto a 250g packet of serving platter. Then stand one biscuit upright and spread it with the Choc Ripple biscuits cream mixture. Sandwich another biscuit alongside it, and continue A punnet of fresh layering with the cream mix and biscuits until you’ve built a long raspberries biscuit log. 3 Spread the rest of your cream mixture over the log.
4 Leave it in fridge for a minimum of six hours to set.
5 Top with the raspberries and slice it up.
For an extra chocolate hit, you can leave out the raspberries and stir in finely grated dark chocolate after peaks have formed in your cream mix. Then top it all off with chocolate curls. Assemble your cake into a wreath shape for an extra festive touch!
9 Christmas 2020
It’s been a rocky road to Christmas this year. Time to sit back and celebrate.
Rocky Road
INGREDIENTS METHOD
1 cup desiccated coconut 1 Line a big lamington-sized pan with baking paper. 1 cup walnut pieces, roughly 2 Pour your coconut into an oven bag and twist it closed. Microwave on chopped high for two to four minutes, shaking the bag every minute, until the 2 x 200g packets of dark coconut is lightly toasted. Then transfer onto a plate to cool. choc melts 3 Pop your walnuts into an oven bag and twist to close. Microwave on 30g copha, finely chopped high for two to three minutes, shaking the bag every minute, until 1 x 250g packet of marshmallows the walnuts are lightly toasted. Then transfer them onto the plate with the coconut. 4 Place chocolate and copha in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium, stirring every minute with a metal spoon, for four to five minutes or until the chocolate and copha melts. Remove from the microwave and stir until smooth. 5 Add the coconut, walnuts and marshmallows and stir until well combined. Spread the mixture into the prepared pan. Place in the fridge for two hours or until set. Cut into squares.
This recipe only takes ten minutes to prepare but needs two hours to set properly. The best bit is you don’t even need to use the oven.
10 Community Kitchen
Christmas fact: sometimes the best desserts require a dash of rum and an extra layer of chocolate.
11 Christmas 2020
Cherry Bomb Spiced Rum Balls
Contributed by Karyn Liquorish INGREDIENTS METHOD
MAKES 36 BALLS 1 Have a baking paper lined tray and a shallow bowl of 1 1/2 packets Marie biscuits coconut ready. (finely crushed) 2 In a large bowl combine biscuits, cocoa and condensed milk. 2 tablespoons of quality cocoa Slowly add some rum - this is when things get sticky! 1 can of condensed milk 3 Take a large teaspoon of the mixture. Push a cherry into the mixture 1 packet red glacé cherries in your hand, and wrap mixture around cherry. Roll into a small ball (soaked in spiced rum) then toss into coconut. Repeat. A slurp of spiced rum 4 Keep balls refrigerated. When balls have firmed up you can store 1 packet of dessicated coconut them in an airtight container.
12 Community Kitchen
This Christmas Cake is as festive as they come. You can start preparing it up to four weeks in advance, for the most brandy-licious results.
Golden Fruit Cake Contributed by Melissa Ross
INGREDIENTS METHOD
250g sultanas 1 Line a deep 20cm round cake tin with three layers of greaseproof paper, 60g slivered almonds extending it 5cm above the side of the tin. 150g glacé pineapple 2 Combine sultanas and almonds in a bowl, then add chopped glacé fruit. 150g glacé apricots 3 In a separate bowl, cream butter, sugar and lemon rind in a mixer. 125g glacé peach 4 Add eggs one at a time, beating between each addition. 125g glacé pear 5 Stir the butter into the fruit, then add the sifted flour. Mix gently to combine. 75g glacé ginger 6 Spread mixture evenly into the tin. 250g butter, softened 7 Bake at 130°C for 3 hours, covering the top with foil if it browns too quickly. 1 teaspoon finely grated lemon rind 8 To test if the cake is cooked - feel the surface after 3 hours to see if it feels firm. Using a sharp knife, push the blade into the centre of the cake until it 1 cup caster sugar touches the bottom of the tin. Gently pull it out and see if the blade is free 4 eggs from mixture. Being a very moist cake, it can be difficult to determine which 1 1/2 cups plain flour is cake mixture and which is fruit moisture. 9 When cooked, remove cake from the oven, but leave in the tin. Cover with foil and leave until cold. 10 When cold, remove from the tin, leaving the lining paper intact, and wrap in gladwrap and then foil. Store in an air tight container for up to 4 weeks.
13 Christmas 2020
Who doesn’t want a nice cool scoop of potato salad at the Christmas BBQ? This one’s sure to get the family coming back for seconds. Creamy, Herby Potato Salad
INGREDIENTS METHOD
3kg desiree potatoes 1 Boil your potatoes for 15-20 minutes or until tender. Drain and 1 cup sour cream set aside until they’ve cooled slightly. Cut into halves or quarters. 1 cup whole-egg mayo 2 Whisk the sour cream, mayonnaise, dill, parsley, garlic, mint, mustard 1/4 cup fresh dill, chopped and lemon juice in a large bowl. Season with salt and pepper. 1/4 cup fresh continental 3 Pop your potatoes and shallots into a large serving bowl and spoon parsley, chopped over the dressing. Gently toss until potatoes are well coated. 1 garlic clove, crushed 4 Serve it up. 2 tablespoons fresh mint, finely chopped 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice Salt and freshly ground black pepper 4 green shallots, ends trimmed, thinly sliced
You can prepare this one up to a day ahead, just remember to store the potatoes and dressing separately or things could get mushy.
14 Community Kitchen
The Perfect
Contributed by Turkey Kate from Pure Poultry
INGREDIENTS METHOD
1 whole turkey (about 1 Preheat your oven to 180°C (160°C fan-forced) and pat your turkey 4.2kg should do it) down until it’s totally dry. 2 carrots, peeled, chopped 2 Stuff the turkey cavity with half the carrots, onions and celery then tie 2 brown onions, chopped the legs together with string. Put the rest of the veggies in a large roasting 3 celery sticks, chopped pan. Place the turkey on a rack in the pan. 100g butter 3 Melt your butter with Worcestershire sauce over a low heat. Then brush the butter mixture all over turkey. Cover roasting pan with foil. 2 teaspoons Worcestershire sauce 4 Roast turkey for 1 1/4 hours. Uncover it and baste turkey with more butter mixture. Roast, uncovered, basting with butter mixture every 20 3 cups chicken stock minutes, for 1 1/4 to 1 1/2 hours or until a thermometer reads 75°C when 60g butter inserted into thickest part of breast. 1/3 cup plain flour 5 Transfer turkey to a carving board and let it rest for 20 minutes. Remember to keep the juices in the roasting pan for the gravy. 6 To make gravy, pour the liquid from the roasting pan into a measuring cup. Set aside for five minutes to allow fat to rise above juices. Spoon off the excess fat, reserving pan juices. 7 Heat roasting pan over medium-high heat then add in your pan juices and stock. Bring to a simmer and stir. Take care to scrape up the lovely burnt bits then strain and discard solids. 8 Melt butter in a separate pan, and add flour. Cook, stirring, for two minutes then whisk in stock mixture. Simmer until gravy thickens slightly. Season. 9 Carve turkey and serve with gravy.
15 Christmas 2020
Follow these instructions to be the big bird hero this Christmas.
16 Community Kitchen
Barbecued prawns that’ve been lovingly marinated in four types of herbs? Santa wouldn’t have it any other way.
Herbed BBQ Contributed by Prawns Darom from Seafood Paradise
INGREDIENTS METHOD
1/4 cup coriander, chopped 1 Combine the coriander, mint, parsley, oregano, garlic, vinegar and 1/4 cup mint, chopped oil in a medium bowl. Season. 2 tablespoons flat-leaf parsley, 2 Place the prawns in a large bowl. Add 2 tablespoons of the chopped coriander mixture and toss to combine. 2 tablespoons oregano, chopped 3 BBQ the prawns, in batches, turning occasionally, for five minutes 1 garlic clove, crushed or until prawns curl and change colour. Transfer to a serving platter and drizzle with the remaining herb mixture. 1/4 cup white wine vinegar 1/4 cup extra virgin olive oil 1.5kg prawns, peeled and deveined with the tails intact
17 Christmas 2020 It’s hard to stop at one with these truffle balls. Add a glug of brandy or rum plus a knob of butter before cooling, if you’re so inclined.
Cranberry & Pistachio Truffle
INGREDIENTS METHOD
1 Melt the chocolate until it’s smooth and glossy by placing it in a glass 200g dark chocolate bowl and simmering it in a pan of water. 200ml double cream 2 Stir through the cream, the chopped cranberries and the 50g dried cranberries, clementine zest. finely chopped 3 Let the mixture cool until it’s at room temperature, then place it in Zest of 2 small clementines the fridge for at least four hours. (tangerines work too) 4 Once your truffle mix has set, it’s time to scoop out spheres of 100g pistachios, chopped chocolate. You can use a teaspoon or melon baller for this. 5 Roll your truffles in the chopped pistachios. Try and do this is as quickly as you can, before the mixture gets too warm.
Alternatively, you can shape your mix into cones to make them look like Christmas trees. Add white icing to represent snow, and dot red icing for a Christmas flourish. 6 Keep your completed truffles refrigerated until you are ready to serve them.
18 Community Kitchen
Mince Tarts
INGREDIENTS METHOD
FILLING 1 Stir all the filling ingredients together in a large bowl. Cover and 1 cup raisins, chopped set aside for at least 30 minutes to allow the flavours to develop. 2/3 cup golden brown sugar You should end up with 1 1/2 cups of filling. 1/2 cup sultanas 2 While those flavours are developing, get started on the pastry by blending the flour, icing sugar and salt in a food processor. 1/3 cup mixed peel (mixed candied citrus peel) Add the butter and use the pulse-mix setting until only pea-size 1/4 cup currants bits of butter remain. Add a 1/4 cup of the water and pulse-mix 1/4 cup almonds, chopped again until the mixture just comes together in beads. Add more water by the teaspoon if the dough is too dry. 1 Granny Smith apple, peeled and finely grated 3 Divide the dough into thirds. Flatten each third into a disc and 50g unsalted butter, melted wrap them each in plastic wrap then refrigerate for about half 2 tablespoons brandy an hour, or freeze for up to one week. 1 teaspoon lemon zest 4 Preheat the oven to 200°C (180°C fan forced) and place an 2 teaspoons fresh lemon juice oven rack on the bottom rung. Lightly oil two 12-hole tart pans. 1 teaspoon finely grated orange zest 5 Roll out one dough disc on a lightly floured work surface until it’s about 3mm thick. Using a round cutter, cut out 12 rounds (they 1 teaspoon ground cinnamon should be slightly larger than the tin holes). Line each hole with a 1/4 teaspoon freshly grated nutmeg pastry. Do the same thing with the second pastry disc. Pinch of ground cloves 6 Spoon out the fruit mince into the pastry cases. Pinch of salt 7 Roll out the remaining pastry, a little thinner than before. Cut out stars or other fun Christmas shapes. Then whisk PASTRY together the egg and cream in a small bowl and lightly brush over the pastry tops. 3 cups plain flour Bake for 15 to 20 minutes, or until the crusts are golden. 1 cup icing sugar 8 Cool the tart tins on a rack for five minutes. Carefully 1 1/2 teaspoons salt remove the tarts from the tins and cool on the rack. 225g chilled unsalted butter, cubed Sift the icing sugar over and serve. 1/4 cup water, iced, plus extra 1 large egg 1 tablespoon fresh cream Icing sugar, to dust
19 Christmas 2020
One for the dedicated tart lovers!
20 Community Kitchen
This stocking-stuffer of a treat will make Christmas that little bit sweeter.
21 Christmas 2020
Nougat
Contributed by Nina Cavalieri
INGREDIENTS The old signora who lives next to my mother recounted this recipe to me over the fence. It is now a family favourite and every Christmas my relatives 100g marshmallows ask, ‘Nina, have you got the torrone?’ 100g milk chocolate, chopped METHOD 100g nuts (almonds, hazelnuts and pistachios all work well) 1 Line a baking tray with 1-2 sheets of rice paper. 1 tablespoon butter 2 Put butter and marshmallows into a deep pot, then on a very low heat, warm and stir marshmallows until they are melted. 2-4 sheets rice paper (can be found in Asian 3 Add chocolate and stir to combine. The mixture will become very sticky supermarkets and often in and hard to stir at this point so you will have to use a lot of elbow grease! the international section 4 Add nuts and working quickly, pour the mixture onto the rice paper sheets of most supermarkets) and flatten out with your spoon. Be careful not to tear the rice paper. 5 Put 1-2 sheets of rice paper on top of the mixture and press down. 6 Cover the torrone with some clean tea towels and then weigh down (I usually use some heavy recipe books) and leave to cool. 7 When cool, cut into small squares and enjoy.
If you can’t source rice paper, an alternative is large wafer sheets. To make a white choc version of this nougat, only use white marshmallows as well as white chocolate
22 Community Kitchen
I make this cake almost every year – it looks so good and tastes even better! It is quite an indulgence, so slice thinly.
Stained Glass Window Contributed by Cake Annette Gough
INGREDIENTS METHOD
150g glacé figs, 150g glacé pears 1 Preheat the oven to 150°C (130°C fan-forced). 150g glacé apricots Grease an 11cm x 25cm loaf pan; line base and sides with 125g glacé pineapple baking paper, extending paper 5cm above edges of pan. 3/4 cup green & red glacé cherries 2 Quarter the figs, pears, apricots and pineapple; place in a large bowl with cherries, ginger and nuts. Toss to combine. 1/4 cup (50g) glacé ginger 3 Using an electric mixer, beat the butter and sugar in a small bowl 100g whole brazil nuts until combined. Add eggs one at a time, beating until combined 3/4 cup (80g) whole walnuts between additions. Stir in sifted flours then liqueur. 1/2 cup whole blanched almonds 4 Combine the butter mixture with the fruit mixture; mix well. 50g butter, softened Spoon mixture into the prepared pan. Use a spatula to press down on the fruit and nuts firmly, packing them into the tin. Decorate 1/4 cup (55g) brown sugar the top of the cake with clementines, extra fruit and nuts. 2 eggs 5 Bake for about 1 ½ hours or until a skewer or thin-bladed knife 1/4 cup plain flour inserted into the centre comes out clean. Cover loosely with 1/4 cup self-raising flour greased foil if over-browning occurs during cooking. 2 tablespoons Grand Marnier 6 Combine marmalade and extra liqueur in a small bowl. Brush over the top of the warm cake. Cover with greased foil; 150g candied clementines, halved cool in pan overnight before cutting. 125g glacé pineapple, extra 50g red glacé cherries, extra 50g whole brazil or walnuts, extra 1/4 cup thin-cut orange marmalade
23 Christmas 2020
Every year my mother and I make La Cicerata, a sweet originating from the south of Italy. Although considered a ‘poor’ dessert, it is rich in childhood memories of us working together to create a lovely wreath.
La Cicerata
Contributed by Carmen Pricone
INGREDIENTS METHOD
PASTRY: 1 Combine the flour, baking powder, zest of orange, sugar, eggs with 500g plain flour sufficient liqueur to form a firm dough. Knead lightly, wrap in cling 2 teaspoons baking powder wrap and allow resting for 1 hour. 3 eggs 2 Divide the dough and roll into long thin sticks of approximately 1cm thickness, then cut into pieces and roll into small balls. 50g castor sugar The process is time consuming, but with many hands on board Brandy (or favourite liqueur) it can be done in half the time. Zest of 1 orange 3 Heat the vegetable oil in a pan and fry the small balls in batches Vegetable oil for frying until golden brown. Drain on kitchen paper. Repeat the process until all pastry has been fried. 4 Heat the honey in a saucepan and allow boiling for 3-4 minutes. GLAZE: Add the thin slices of orange rind, chopped almonds, pastry balls 375g honey and toss to coat well. Remove the honey coated pastries with a 2 tablespoons finely sliced slotted spoon and transfer onto a serving dish forming the shape orange rind (pith removed) of a wreath. Decorate to your liking. My mother would decorate her wreath with green and red glacé cherries, adding chopped almonds and sprinkles. I have in the past decorated my wreath TO DECORATE: with spun sugar and fresh flowers, or added Christmas decorations Chopped almonds around it. Glacé cherries 5 The fried balls can also be prepared in advance and kept in a sealed container until ready to be served, in which time it is Sprinkles (optional) cooked in honey and decorated.
24 Community Kitchen
This is a recipe that we make as it’s simple, easy, festive and can be made with the little people.
Contributed by Meryem Celik
Candy Cane Yogurt Jelly
WINNER!
INGREDIENTS METHOD
1 packet of jelly 1 Prepare jelly according to the packet instructions and set aside (raspberry or strawberry) to cool. 1 cup plain yoghurt 2 Once the jelly is completely cool mix in the yoghurt and cream and mix 1/2 cup thick cream until smooth and combined. Candy cane lollies 3 In a ziplock bag add 4 candy canes (make sure they’re unwrapped!) To garnish whipped cream and crush with a rolling pin. Place crushed pieces in a small deep bowl. and cherries. 4 Using small martini glass dip the rim into the jelly mixture and then into the candy cane, this will allow the crushed candy cane to stick to the glass.
5 Divide the jelly mixture into the glasses equally. Place in the fridge to set for 2 hours.
6 To serve garnish with whipped cream in the centre and your choice of festive fruit like cherry, raspberry or strawberries.
7 Sprinkle some crushed candy to serve.
25 Christmas 2020
Living in Australia, my family decided to mix up the traditional Christmas pudding to make it more appropriate for a hot day. It’s a lovely way to finish off our big family lunch.
Christmas Ice Cream Pudding
Contributed by Virginia Singleton
INGREDIENTS METHOD
1 tub vanilla ice cream 1 Line pudding bowl with 3-4 layers of glad wrap leaving plenty 300g shelled pistachio nuts ganging over the edges (this makes it easier to get out). 500g frozen raspberries 2 Leave the ice cream to soften on the bench for 10-15 minutes. 1 teaspoon rosewater essence Empty ice cream out into a large bowl. Fresh berries to top (I love 3 Chop nuts roughly. Mix ice cream, nuts, rosewater and frozen using raspberries and red berries together thoroughly. currants) 4 Scoop mixture into the lined pudding bowl. Fold glad wrap Mini meringue drops to top over the top. More nuts to top 5 Re-freeze for at least 6 hours (this can also be done well in advance). 6 Take the frozen pudding out of the freezer and leave the thaw a little, you can also dip the bowl into hot water to help get it moving. Use the glad wrap to help pull the pudding out of the bowl. 7 Invert the pudding onto a plate.
8 Top with fresh berries, a drizzle of honey (or maple syrup) and scatter fresh berries, more nuts and mini meringues.
26 Community Kitchen
This is recipe comes directly from my Ma Duggan’s Grandmother’s recipe book, Banana Bread it’s a great way to turn brown bananas into a delicious treat.
INGREDIENTS METHOD
1/4 cup butter 1 Preheat the oven to 160°C. Grease and line a 25 cm loaf tin with 2/3 cup honey baking paper. 3 eggs beaten 2 Cream the butter and honey with a mixer until light. Beat in eggs, 1 cup mashed banana + banana, water and vanilla. 1 banana for the top of the cake 3 Stir the dry ingredients together and stir into the above mixture 1/3 cup water blending it little and lightly. Spoon batter into an oiled loaf tin. 1 teaspoon vanilla essence Top with sliced banana. 1/4 cup milk powder 4 Bake for about 1 hour or until cooked when tested with a skewer 1 teaspoon salt and is springy to touch. Set aside to cool in the tin for 15 minutes 2 cups self raising flour before turning out. 1 cup walnuts 5 Serve fresh spread with ricotta or cream cheese. Freezes well and is best toasted.
Three Colour Chau Truong remembers going to Vietnamese restaurants Dessert at Christmas with her parents, and ordering chè ba màu.
INGREDIENTS METHOD
1 tablespoon agar agar powder 1 To make the green colour jelly, dissolve 1 tablespoon agar agar powder 3 cups of water in 3 cups of water. Bring to a boil while constantly stirring. When it boils, 1 teaspoon of pandan extract lower the heat, add 1/3 cup sugar and cook for a couple of minutes. Then 1/3 cup sugar turn off the heat and add 1 teaspoon of pandan extract. Stir to blend the color completely, then transfer to a container and let cool to set. 1/2 cup mung beans To make the yellow layer, soak 1/2 cup of split mung beans for about 1/2 cup water 2 2 hours. Then cook with 1/2 cup of water until soft. When the beans 1/4 cup sugar turn soft, add a 1/4 cup of sugar and use a blender to mash it into a 1 can kidney beans paste. Cook on low heat for about 20 minutes and then transfer to a 1/4 cup sugar container to cook. 2 tablespoons water 3 For the red layer, rinse the red kidney beans a few times. In a saucepan 1 small can of coconut cream dissolve 1/4 cup sugar with 2 tablespoons of water under low heat. When the sugar has dissolved, add the red kidney beans and simmer Crushed ice on low heat for 20 minutes. 4 When the green jelly is completely set, cut the jelly into thin strips. 5 Into a tall glass, add some crushed ice, then a few tablespoons of the red kidney beans, then the yellow mung beans, and then the green pandan jelly. Top it up with some coconut sauce. Serve cold.
27 Christmas 2020
My sister whipped up this recipe one night and it instantly became a family favourite. It’s a fun activity to do with the kids while we chat about our holiday plans.
Contributed by Mary Sana
Chocolate Rose Truffles
INGREDIENTS METHOD
2 cups dates (around 20) 1 Pour hot water in a bowl and allow dates to stand and soften. 2 table spoons cocoa powder 1 teaspoon vanilla essence 2 Remove pips from dates and blend until smooth. 1 tablespoon rose water Some chopped up pistachios 3 Add in cocoa powder, vanilla essence, rose essence and pistachio. Pulse until it is all combined. 4 Roll into small balls and place in the fridge for a few hours.
5 Melt chocolate and dip in the balls individually. Place a rose petal on top of each and allow the chocolate to harden. 6 Enjoy and share!
28 Community Kitchen
My whole family of seven love this simple dish that makes a great Christmas entrée. We have all been cooking it whilst Covid-19 has kept us apart, to feel like we’re together. Contributed by Jacinta Kandell
Potato and Leek Soup
INGREDIENTS METHOD
3 leeks sliced 1 Melt the butter in the saucepan and add all the vegetables. 4 brushed potatoes, diced 1 brown onion diced 2 Fry for 4-5 minutes and stir occasionally until you see a shrink in the volume. 1L vegetable stock 1 pinch of paprika 3 Add the vegetable stock and bring to a boil for a couple of minutes. 50g butter 4 Lower the heat and leave to simmer for 15 minutes. Garnish with capsicum zest
5 Take off the heat and pour into a glass bowl. If you would like a little extra kick this is when you add the secret ingredient; a touch of paprika. 6 Blend in the bowl with a stick mixer and now your entree is ready.
7 Garnish with the zest of red capsicum to give it a little extra Christmas touch.
29 Christmas 2020
Tabouli has always been a staple in our household. You can eat it on its own or as a salad with some main dishes.
Tabouli
Contributed by Hala Khoder
INGREDIENTS METHOD
1/4 cup burghul soaked in 1 Finely chop the parsley, tomatoes, cucumber, mint and onion. cold water Drain the burghul and add. 1 bunch parsley 2 Mix together and add the remaining ingredients according to 1 bunch of mint your tastebuds. 1 Lebanese cucumber 3 Serve with cos lettuce or fresh vine leaves when in season! 4 tomatoes 1 onion 1 lemon Salt Olive oil
You can add green capsicum for extra crunch!
30 Community Kitchen
I’ve been making these brownies for over a decade and they’re the tastiest brownies ever! Everyone always asks me to bake them and I happily oblige.
Peanut Butter Contributed by Brownies James Sanders
INGREDIENTS METHOD
250g butter 1 Preheat oven to 155°C. In a medium sized pot melt the butter. 75g cocoa powder 2 Once melted while still on the heat whisk in the chocolate, cocoa 250g dark chocolate and sugar. Whisk in eggs until the mixture looks glossy/shiny. 450g castor sugar 3 Take off heat and using a rubber spatula fold in peanuts, almond 6 eggs beaten together meal and flour. Once combined pour into a lined baking tray (lined is important or you won’t get the brownies out) 20cm by 10cm tray. 75g almond meal 4 Spoon the peanut butter over the top of the brownies in dollops. 75g self raising flour Bake until the brownie cracks on top and doesn’t wobble. (I use gluten free self raising flour too) 5 Allow to cool at room temperature and not in the fridge otherwise brownie will sink. 150g peanuts Peanut butter
31 Christmas 2020
This traditional meal is one that my late Grandpa used to make for us as we grew up and originates back to his days in Iperos, Greece.
Lamb on the Spit
Contributed by Mr Ange Kenos
INGREDIENTS METHOD
FOR THE SPIT: 1 Prepare the marinade by mixing together the ingredients. 1 lamb 2 After preparing the lamb and setting it up to be cooked, leave MARINADE: overnight, basting in some of the marinade. The next morning (about 4 hours before guests are due) place the lamb on the spit Oregano that you have successfully lit. As it turns, every few times, you Lemon give it a GOOD rub with the mixture. Put some small pieces of Extra virgin olive oil, garlic and onion under the skin or in small cuts in the meat. Keep basting as it turns and cooks. Sea salt 3 At around 3 hours, the outside should be well cooked. The cook is Black pepper encouraged to sample and drink! This is when Ouzo tastes best. Garlic 4 When it is cooked, cut into pieces and serve. Some red wine 2 small onions, chopped
32 Community Kitchen
33 Christmas 2020
Gervasi’s Antipasto Wreath
Enjoy the most delicious delicacies this Christmas season, by popping in to your friendly local deli, Gervasi.
INGREDIENTS METHOD
400g assorted thinly sliced 1 Using cocktail skewers, thread the deli meat, artichokes, peppers, cured deli meat olives, cheese, tomato, capsicum, basil and bocconcini. 170g marinated artichokes, drained and halved 2 Place the skewers on a large serving plate or board in a circle, pointing inwards. 250g mascarpone-filled bell peppers 3 Scatter the rosemary on top to garnish. 250g drained mixed olives 400g cherry tomatoes 4 Place a dipping bowl of your favourite sauce in the middle. 150g chargrilled capsicum 100g basil leaf 100g bocconcini, sliced Fresh rosemary sprigs, to serve Your favourite dipping sauce (e.g. honey mustard or lemon vinaigrette)
34 Community Kitchen
Veronica’s Trifle Contributed by Veronica from Gangemi
At Gangemi, we make sure the freshest produce from the farms ends up on your Christmas table.
INGREDIENTS METHOD
170g (2 x 85g packets) 1 Place the contents of 1 packet of strawberry jelly crystals into a bowl strawberry-flavoured with 1.5 cups boiling water. Stir well until the crystals dissolve. Add jelly crystals 1 cup of cold water and pour all of it into a large trifle bowl (at least 85g raspberry-flavoured 10-cup capacity). Refrigerate until the jelly is partially set (approximately jelly crystals 45 minutes – the consistency should resemble egg whites). Boiling and cold water 2 While you wait, in separate bowls prepare each jelly packet, following 4 nectarines or peaches the packet directions. Cool before pouring each one into separate 4 apricots or plums baking pans (approx. 28 x 18cm), and refrigerate until set. 460g unfilled vanilla sponge 3 Cut 2 nectarines (or peaches), and 2 apricots (or plums) into wedges cakes (only one cake required) and gently press them into the partially set jelly in the trifle bowl. 6 white (vanilla) macarons Place in fridge for the night to fully set. 800g thick vanilla custard 4 The following day, cut the sponge cake into small squares and place them on top of the jelly in the trifle bowl. Ladle the custard over the top. 600ml thickened cream 1 cup raspberry or strawberry jam 5 Cut the rest of the jellies into cubes and the stone fruit into wedges and arrange them on top. Then place the macarons on top. Whip the cream 1 punnet of strawberries, halved until soft peaks form and add to the top of the trifle, finishing with the strawberries. 6 Prior to serving, heat up the jam in the microwave with 2 tablespoons of water for 30 seconds and then strain. Cool the strained jam for five minutes and drizzle over the trifle. Please note that this trifle needs to set overnight in the fridge before recipe is completed the next day.
35 Christmas 2020
36 Community Kitchen
For a tipple or a toast, BWS and Liquorland will bring the Christmas cheer with the finest range of beer, wine and spirits.
Pomegranate Champagne Cocktail
INGREDIENTS METHOD
2 tablespoons of 1 Add a teaspoon of pomegranate seeds to the bottom of pomegranate seeds 6 champagne glasses. (from one large pomegranate) 2 Add 4 to 6 blocks of ice. One bottle of 3 Fill halfway with cold champagne and then the rest of the way with pomegranate juice pomegranate juice. (at least 240ml) 1 bottle champagne, 4 Garnish with the rosemary sprigs. chilled 6 sprigs rosemary Ice to serve
37 Christmas 2020
Christmas means sharing, and at Bakers Delight we have scrumptious treats and savory baked good for everyone to enjoy.
Bread and Butter Pudding
INGREDIENTS METHOD
4 eggs 1 Preheat oven to 180°C (fan-forced 160°C). Grease a 5cm-deep 1/4 cup caster sugar baking dish with a 17cm x 28cm base (or similar, depending on the 1 teaspoon vanilla extract size of your bread). 1/4 teaspoon cinnamon, 2 Spread both sides of bread slices with butter and arrange half the ground bread in the baking dish and sprinkle with half the sultanas. Add another layer of bread and the rest of the sultanas. 2 cups of milk 3 In a bowl, whisk the eggs, cinnamon, vanilla, caster sugar, milk and 300ml pure cream cream and pour the mixture over the bread. Sprinkle the demerara 8 slices of thick white bread sugar on top. 40g softened butter 4 Bake for 30 minutes or until dark golden and firm to touch. 2 tablespoons demerara sugar 5 Serve with dollops of mascarpone, cut figs and crumbled walnuts. 300g mascarpone cheese 6 ripe figs Handful of crumbled walnuts
38 Community Kitchen
39 Christmas 2020
Christmas Roast Pork
At Meatwell - Butchers of Distinction, we’re proud to provide the most succulent meats for your Christmas centrepieces.
INGREDIENTS METHOD
30g butter 1 Using a small frying pan over medium heat, melt the butter and add 1 diced onion the onion. Fry until the onion softens. 1 cup stuffing mix, 2 Put the cup of stuffing mix into a medium bowl with 1/2 cup of the seasoned cider. Using a fork, stir until the stuffing dissolves. Mix through the 500ml of apple cider onion, sultanas and apple, and season with pepper. 1 cup diced dried apple 3 Pat the pork with a paper towel until it is dry. Remove the elastic 1/4 cup sultanas (untie or cut) and set it aside. Unroll the pork flat and fill the middle with stuffing mixture. Roll it back up again firmly and tie it up with the Salt and pepper, to season elastic. Rub salt and olive oil into the skin and place it on a roasting 2kg rolled pork loin pan uncovered. Refrigerate overnight so the skin dries. Olive oil 4 The following day, preheat your oven to 240°C. Pour water into the Gravy to serve pan up to 1cm deep and place pork in oven for 30 minutes. Reduce heat to 180°C and cook for a further 25 minutes per 500g of meat. The skin should look golden and crisp. 5 Once finished roasting, place the meat on a heated carving tray and cover with foil for 15 minutes. 6 Slice and serve with gravy. Please note that this roast pork needs to sit overnight in the fridge before recipe is completed the following day.
40 Community Kitchen
Charity Spotlight Annie Borat Community Cupboards
The free food pantry is the most used of all of the The Annie Borat Community cupboards, roughly supporting 100 people per week. Cupboards are a free food The pantry relies on donations from the public to keep it going and are always welcome to food and toiletry pantry, street library and craft items like pasta and pasta sauce, canned goods, bread and games cupboard. and long life milk, fruit and vegetables, toilet paper and female hygiene products, just to name a few. The cupboards were first started in 2017 with the In November and December a vegetable garden will installation of a street library. In 2019, founder Bali be created to provide more sustainable food to be put Portman noticed the increase in food insecurity and into the pantry when it’s ready. If you would like to implemented the original free food pantry (which has donate to the Cupboards or chat to us about starting now been replaced by a bigger one). 2020 saw the your own community cupboard, please message us via addition of the craft & games cupboard as Melbourne the Facebook page. went into its second COVID-19 lockdown. The Annie Borat Community Cupboards are located The idea behind the cupboards is to provide services at and are located at 4 Annie Borat Close, Brunswick. to the local community free of charge 24/7.
We’d love to hear from you. Phone: 0448 370 292 To get involved please contact: Facebook: @annieboratcommunitycupboards
41 Christmas 2020
We’re helping to feed our local community.
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