Académique Documents
Professionnel Documents
Culture Documents
ISSUE 138
DECEMBER 2017
woolworths.com.au
DECEMBER 2017
ISSUE 138
celebrate
THE SEASON
festive brunch
+
traditional
with a twist
+
Happy holidays!
summer desserts
SWEET
WREATH, P25
ha
re s t m
S
as
the s hri
pirit of C
FRE1217p001 1 10/10/2017 9:34 AM
PHILLY delights
at Christmas
Sit back and watch the smiles when you serve these
Philadelphia Cream Cheese desserts on your festive table.
SERVING TIP
Top each
cup with some
PHILADELPHIA CREAM Philadelphia
CHEESE & CHERRY RIPE Cream Cheese
beaten with icing
CHOCOLATE CUPS sugar and vanilla
Prep 30 mins + refrigeration time essence.
Cook 2 mins | Makes 24
EXPERIENCE
THE CREAMY SENSATION
of Castello Double Cream Brie
A
s the weather heats up, and the countdown to
Christmas and a New Year begins, its the ideal magazine team
time to catch up with friends. Turn to p29 for Magazine Manager,
our favourite brunch recipes not too early and Woolworths
not too late makes this a top time to entertain! If the Nicky Harper
MERINGUE MAGIC afternoon is more your style, see p100 for a menu you Editor
I adore a summer pav, and can enjoy alfresco. Theres also a delicious range of Cassie Mercer
the one on p85 is to die for! summer fruits hitting the shelves see p9 for sweet and Food Editor
Nicky Harper, Woolworths savoury options to enjoy mangoes, cherries, peaches Christine Sheppard
magazine manager and watermelon. But lets be real: when it comes to
Creative Director
December, we need to talk about Christmas! However Michelle Ball
your family celebrates, we have the recipes for you.
Go traditional with a twist on p48, from succulent turkey Digital Art Director
David Fairs
to sesame-crusted pork. Get the trimmings right on p59,
with our Cooking School 101 guide to perfect gravy, Senior Designer
Oanh Vu
stuffing and spuds. Finish with a showstopping dessert
from our selection on p83, then toast the New Year with Designer
TROPICAL & TERRIFIC our party nibbles and cocktails on p111. If all that sounds Karen Jang
The coconut crusted prawns like too much work, we even have cheats solutions on Chief Sub-Editor
with mango salsa on p17 tell p77. And, finally, Jamie Oliver has divine ideas for Kyle Rankin
leftovers on p93. The seasons best to you and yours!
Th e Fresh team
me that summer is here! Senior Sub-Editor
Cassie Mercer, editor Darren Wells
Account Director
Taylor-Lee George
Account Coordinator
FREE
ON THE COVER, Rebecca Finch
Sweet wreath (recipe, p25)
woolworths.com.au
photographer Jeremy Simons, Production Manager
and stylist Sarah OBrien. Neridah Burke
TINY TREATS celebrate Director of Operations,
Christmas is always magical for
THE SEASON
festive brunch
+
DOWNLOAD THE Content Marketing
APP ITS FREE!
traditional
ha
re App Store and Google Play. Head of Content,
st m
S
as
the s
Christine Sheppard, food editor pirit of Chri
Woolworths
Joanna Rose
PUBLISHED BY NEWSLIFEMEDIA PTY LTD (ACN 008 923 906), Level 1, Locked Bag 5030, Alexandria, NSW Content Marketing
2015. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Corp Australia (ACN 007 871 178). Copyright Manager, Woolworths
2017 by NewsLifeMedia Pty Ltd. All rights reserved. Reproduction in whole or part is strictly forbidden without written Natalya Mandelberg
permission of the publisher. Woolworths Fresh and NewsLifeMedia Pty Ltd accept no responsibility in respect
Multi-Channel Content
of any products, services or goods which may be presented in this magazine, or any errors in editorial references.
Woolworths Fresh October 2017. Colour separations by NewsPremedia. Products featured in this magazine are Planner, Woolworths
available in all states in the majority of stores unless specified. ISSN 1839-7123. Georgina Simon
Printed by PMP
ADVE RTIS I N G
Limited. Paper fibre woolworthsmediahub.com.au
is from sustainably
managed forests and
controlled sources.
9 29 83
fresh in season lets brunch tutti frutti!
contents
the joys of our summer Christmas
9 f resh in season
mangoes, cherries, watermelon & peaches
20 20 dear santa
dear santa
party food for the kiddies Christmas!
29 lets brunch
an easy menu for entertaining friends
77 Christmas cheats
handy helpers for easy entertaining
83 tutti frutti
showstopper celebration desserts
93 jamies makovers
give Christmas leftovers a delicious new life
111
an alfresco lunch to enjoy on a sunny day
48
Christmas
u
favo r ites w s t
it h a t w i
Only Calypso
makes it Perfect
With less seed and more firm, deliciously
sweet mango, Calypso is the perfect
choice for a Brle thats really easy to
make but really hard to share!
WATERMELON PUNCH
Prep 25 mins | Serves 6
10 woolworths.com.au
Thes
e pud -cre a m
dings a ce
re delic ious served w ith vanilla i
CHOCOLATE & CHERRY 1 Place cherries and port into 5 Divide mixture evenly between
CHRISTMAS PUDDINGS a saucepan and bring to the boil over bowls and smooth tops. Pour enough
Prep 15 mins | Cook 40 mins | Serves 6 medium heat. Simmer for 5 minutes hot water into roasting pan to come
until cherries have softened. Remove halfway up the sides of the bowls.
250g cherries, pitted, roughly from heat and cool. 6 Bake for 35 minutes or until
chopped 2 Preheat oven to 160C. Grease puddings are cooked through when
1/2 cup port 6 x 1-cup capacity mini pudding tested in the centre with a skewer.
200g good-quality dark chocolate, bowls and line bases with baking 7 Meanwhile, to make chocolate
roughly chopped paper. Lay a tea towel into the base sauce, heat cream in a small pan
160g butter, chopped of a roasting pan and sit bowls on top. over medium heat until small bubbles
3 eggs 3 Stir chocolate and butter in form around the edge. Remove from
1/2 cup firmly packed brown sugar a heatproof bowl over a saucepan heat, add chocolate and stir until
3/4 cup plain flour of simmering water until melted and melted and smooth.
2 tbs Dutch cocoa smooth. Cool. 8 Stand puddings for 5 minutes.
1 cup almond meal 4 Beat eggs and sugar in a bowl with Turn out onto serving plates. Serve
extra fresh cherries, to garnish electric beaters until light and creamy. with chocolate sauce spooned over
chocolate sauce Sift flour and cocoa over egg mixture and topped with a fresh cherry.
125g thickened cream and stir in with almond meal. Add NUTRITION Per serve: 13g protein, 60g fat
200g good-quality dark chocolate, chocolate and cherry mixtures and (32g sat fat), 75g carb, 55g sugars, 4g dietary
chopped stir gently until combined. fibre, 250mg sodium, 3850kJ (920 cals)
12 woolworths.com.au
WATERMELON & FETA SALAD small watermelon, cut into fingers sea salt and pepper. Slice cucumber
Prep 15 mins | Serves 6 1 avocado, sliced into long wedges.
1 small red onion, thinly sliced 2 Arrange cucumber, watermelon,
1 cup pitted green olives, sliced avocado, onion and olives on
100g feta, crumbled a platter. Top with feta, dressing
1/3 cup extra virgin olive oil 1 cup mint leaves and herbs. Serve.
2 tbs balsamic vinegar 2 tbs lemon thyme leaves NUTRITION Per serve: 6g protein,
2 tsp horseradish cream 32g fat (8g sat fat), 28g carb, 27g
2 Lebanese cucumbers, 1 Whisk oil, balsamic vinegar and sugars, 5g dietary fibre, 670mg
halved lengthways horseradish cream in a jug with sodium, 1795kJ (430 cals)
ci
Tr
a
e
de
ng
h
y
rv
in ou rc
eg a lav
r or af
red ng fo r
w ine v si
inegar in the dres
fresh December 2017 13
e
sm e bl t e
ll banana befor
da
a
xt
u re
14 woolworths.com.au
80g pistachios
13/4 cups caster sugar
750ml bottle of prosecco
6 peaches, stoned, halved
1 cup frozen raspberries, thawed
vanilla ice-cream, to serve
WHILE EVERY CARE IS TAKEN TO ENSURE THIS RECIPE IS GLUTEN FREE, ALWAYS CHECK LABELS AS INGREDIENTS VARY FROM BRAND TO BRAND
& SALMON SALAD 80g baby rocket and peaches for 3 minutes,
Prep 15 mins | Cook 15 mins | Serves 6 1/4 cup roasted hazelnuts, turning until charred on all sides.
roughly chopped Transfer to a plate.
3 Flake salmon into large pieces
1 Whisk oil, vinegar and honey and discard skin. Combine
1/3 cup extra virgin olive oil in a jug with salt and pepper. Place salmon with snow peas, cucumber,
2 tbs rice wine vinegar snow peas in a bowl and cover with peaches and rocket on a serving
2 tsp honey boiling water. Stand for 2 minutes platter. To serve, drizzle with
180g snow peas, trimmed, thinly until soft and bright green. Drain and dressing and scatter with chopped
sliced lengthways refresh in iced water. Slice cucumbers roasted hazelnuts.
2 Lebanese cucumbers into long diagonal strips. NUTRITION Per serve: 33g protein, 35g fat
4 boneless salmon fillets, skin on 2 Heat a chargrill over high heat. (7g sat fat), 11g carb, 10g sugars, 4g dietary
3 peaches, cut into wedges Brush salmon and peaches with fibre, 65mg sodium, 2065kJ (495 cals)
lad
is sa
th
to
o
lav
ur
Ch f
arg mer
rill su m
ed p
eaches b u rst of
add c olour, texture and a
16 woolworths.com.au
COCONUT CRUSTED
WHILE EVERY CARE IS TAKEN TO ENSURE THIS RECIPE IS GLUTEN FREE, ALWAYS CHECK LABELS AS INGREDIENTS VARY FROM BRAND TO BRAND
CM
MY
CY
CMY
K
woolworths promotion
super spread
Make your Christmas magical and please the entire family
with the versatile creaminess of Western Star.
10 minutes until thick, glossy NUTRITION Per serve: 0.5g protein, 0g fat
4 egg whites and the peaks are stiff. Beat in (0g sat fat), 3g carb, 3g sugars, 0g dietary
1/4 tsp cream of tartar essence, if desired. fibre, 5mg sodium, 55kJ (15 cals)
120g caster sugar 3 Using a small clean paintbrush,
few drops of peppermint add stripes of red food gel to the
or rose essence (optional) inside of the piping bag. Fill bag W AT C H N O W
red gel food colour with meringue mixture. Pipe small For tips on adding
dollops of meringue on trays, pulling stripes to your
meringue, download
1 Preheat oven to 110C. Line the bag straight up to form little Fresh for free from
2 baking trays with baking paper. peaks. You can also make candy the AppStore and
Fit a piping bag with a star nozzle. cane shapes, if you like. Google Play.
20 woolworths.com.au
.
ge ees and dec ora
..
of
Christmas m a o tr
st tio
S
.. bon ns
fro rib !
d
.
m gif rap an
tw
PHOTOGRAPHY: JEREMY SIMONS STYLING: SARAH OBRIEN
RECIPE DEVELOPMENT: CHRISTINE SHEPPARD
W AT C H N O W
For tips on making these
gingerbread houses, download
Fresh for free from the
AppStore and Google Play.
22 woolworths.com.au
RUDOLPH ROLLS in half and push into tops of rolls. TOP TIP
Prep 10 mins | Makes 12 For noses, attach 1 cherry tomato These cute rolls are
to one end of each roll, using a piece incredibly versatile!
Fill 12 small wholemeal bread rolls of mini pretzel. Try a variety of fillings,
with soft lettuce, 1 leg ham slice, NUTRITION Per serve: 9g protein, 9g fat like chicken, sliced roast
beef or cheese.
1 tomato slice and 2 avocado slices. (2g sat fat), 21g carb, 2g sugars, 4 dietary
For antlers, break 12 mini pretzels fibre, 530mg sodium, 855kJ (205 cals)
SHORTBREAD TREES 1 Beat butter, sugar and vanilla Roll 1 portion of dough between
Prep 10 mins + chilling | Cook 20 mins together in a bowl until very pale 2 sheets of baking paper until
per batch | Makes 40 and creamy. Add flour and stir 4mm thick. Using a tree-shaped
until a soft dough forms. Turn onto biscuit cutter, cut biscuits from
250g unsalted butter, a lightly floured surface and gently dough. Transfer to trays. Bake
softened knead until smooth. for 15-20 minutes or until light
2/3 cup caster sugar 2 Halve dough and shape each golden. Transfer to a wire rack to
1 tsp vanilla extract portion into a disc. Wrap in plastic. cool. Dust with icing sugar to serve.
2 1/2 cups plain flour Chill for 20 minutes or until firm. NUTRITION Per serve: 1g protein, 5g fat
sifted icing sugar, 3 Preheat oven to 160C. Line (3g sat fat), 6g carb, 0.5g sugars, 0.5g
to serve 2 baking trays with baking paper. dietary fibre, 0mg sodium, 325kJ (80 cals)
TOP TIP
If making the Sweet
wreath (opposite)
you can use half of the
shortbread dough to
make the biscuit
sandwiches.
24 woolworths.com.au
SANTAS MEAT PIES 1 Heat oil in a non-stick frying 12 rounds from pastry sheets.
Prep 30 mins | Cook 40 mins | Makes 12 pan over medium heat. Add onion Cut out snowflake or star shapes
and cook for 3 minutes until soft. from remaining pastry to decorate
2 tbs olive oil Add mince and cook, breaking up pies. Press rounds into muffin
1 small onion, finely chopped the lumps with a wooden spoon, tray to line base and sides. Fill with
300g minced beef until browned. Add flour and cook meat mixture (see Tip). Top pies
2 tbs plain flour for 1 minute. Stir in carrot, zucchini, with decorations and brush with
1 carrot, finely grated diced tomatoes, tomato paste and egg. Bake for 20 minutes or until
1 zucchini, finely grated cup water. Simmer 10 minutes. puffed and golden.
400g can diced tomatoes Cool completely. NUTRITION Per serve: 10g protein,
1 tbs tomato paste 2 Preheat oven to 200C. Grease 14g fat (6g sat fat), 17g carb, 2g sugars,
3 sheets frozen puff pastry, thawed a 12-hole medium muffin tray. 2g dietary fibre, 130mg sodium, 1005kJ
1 egg, beaten Use a 10cm round cutter to cut (240 cals)
TOP TIP
Store any leftover
pie filling in an airtight
container in the
freezer for up to
one month.
26 woolworths.com.au
top tip
If kids are coming,
leave out the vodka
and Tabasco sauce from
the Bloody Marys.
30 woolworths.com.au
A
dish oy
older kids would enj
MUSHROOM & KALE large pinch Woolworths nutmeg 3 Quarter croissants and place into
CROISSANT PUDDING 2/3 cup coarsely grated vintage baking dish. Add kale mixture and
Prep 15 mins | Cook 50 mins | Serves 8 cheddar toss to combine.
extra fresh thyme leaves, 4 Whisk eggs, milk, parmesan and
2 tbs Woolworths Select olive oil to serve nutmeg together in a large jug. Pour
200g Swiss brown mushrooms, over croissant mixture. Using your
thickly sliced 1 Preheat oven to 200C. Grease hands, press croissant mixture lightly
1 tbs fresh thyme leaves a 10-cup capacity baking dish. into egg mixture. Scatter with cheddar.
3 garlic cloves, crushed 2 Heat oil in a large frying pan over 5 Bake pudding for 35-40 minutes
1 bunch kale, stalks discarded, medium-high heat. Add mushrooms or until golden and just set. Serve
leaves torn and cook for 5-7 minutes or until scattered with extra thyme leaves,
8 Woolworths All-Butter Croissants golden and tender. Add thyme, if desired.
6 eggs garlic and kale. Cook, stirring, NUTRITION Per serve: 17g protein, 24g fat
3 cups milk for 2-3 minutes or until wilted. (13g sat fat), 26g carb, 9g sugars, 1g dietary
1/4 cup finely grated parmesan Remove from heat. fibre, 400mg sodium, 1655kJ (395 cals)
top tip
For a lighter
version, replace
croissants with
10 slices of grain
bread.
32 woolworths.com.au
BASIL OIL
cup extra virgin olive oil
2 tbs chopped basil
GINGERBREAD PANCAKES
Prep 15 mins | Cook 15 mins | Makes 8
W AT C H N O W
For tips on making the perfect
pancake, download Fresh for free
from the App Store and Google Play.
36 woolworths.com.au
EGGNOG FRENCH TOAST WITH cooking oil spray Dip 1 slice of the brioche into the
MAPLE BUTTER & BERRIES 1 loaf sliced brioche bread egg mixture to evenly coat. Allow
Prep 20 mins | Cook 25 mins | Serves 8 fresh berries and extra syrup, to serve excess to drain off and place into
pan. Cook for 2-3 minutes on each
100g butter, softened 1 Using an electric mixer, beat butter side or until golden and crisp.
2 tbs Woolworths maple syrup until light and fluffy. Add maple syrup Set aside and keep warm.
6 eggs and beat until combined. Set aside 4 Repeat with remaining brioche,
1 cup pure cream until required. lightly greasing the pan between
1/4 cup Essentials caster sugar 2 Place eggs, cream, sugar, brandy, slices. Serve the French toast with
2 tbs brandy rum and spices in a large bowl and maple butter, berries and syrup.
2 tbs dark rum whisk until combined. NUTRITION Per serve: 12g protein, 27g fat
1 tsp Woolworths ground cinnamon 3 Spray a large non-stick frying pan (15g sat fat), 61g carb, 20g sugars, 0.5g dietary
1/2 tsp Woolworths ground nutmeg with oil and heat over medium heat. fibre, 630mg sodium, 2260kJ (540 cals)
top tip
For an alcohol-
free version, simply
replace the brandy
and rum with 2 tsp
vanilla extract.
ROOT VEG TARTE TATIN 1 tbs sherry vinegar from heat. Stir in vinegar. Set aside
Prep 40 mins | Cook 1 hr 20 mins 3 fresh bay leaves for 2 minutes until bubbles subside.
Serves 8 8 fresh sage leaves 3 Pour caramel evenly over the base
125g coarsely grated cracked of a 36cm x 24cm glass or ceramic
pepper cheddar cheese baking dish. Scatter with bay and
11/2 sheets frozen puff pastry, sage leaves. Set aside to cool.
300g small orange sweet potatoes, just thawed 4 Squeeze garlic flesh from peel,
sliced 2cm thick sea salt flakes, to serve discarding peel. Arrange roasted
2 small beetroot, quartered vegetables snugly in a single layer over
2 parsnips, quartered, cored 1 Preheat oven to 220C. Line caramel. Fill any small holes with garlic.
1 bunch baby carrots a baking tray with baking paper. Sprinkle cheese over vegetables.
8 eschalots, halved Place potato, beetroot, parsnip, carrot, Lay pastry sheets over filling and join
1 head garlic, halved eschalot and garlic on prepared tray. by pinching together. Fold edges
2 tbs olive oil Drizzle with oil and season with salt under to fit. Bake for 25-30 minutes
3/4 cup caster sugar and pepper. Bake for 40 minutes or until pastry is golden and crisp.
or until golden and tender. 5 Stand tart in dish for 5 minutes
2 Meanwhile, combine sugar and before carefully inverting onto
top tip 1/4 cup water in a saucepan over low a board. Replace any vegetables
Leftovers can be heat. Cook, stirring, for 5 minutes that stick to the dish, if necessary.
served with salad or until sugar has dissolved. Increase Sprinkle with sea salt flakes to serve.
leaves drizzled with
heat to high and bring to the boil. NUTRITION Per serve: 8g protein, 16g fat
a balsamic dressing
for lunch next day. Boil, without stirring, for 5-7 minutes, (8g sat fat), 44g carb, 27g sugars, 6g dietary
or until mixture turns golden. Remove fibre, 180mg sodium, 1540kJ (370 cals)
38 woolworths.com.au
Aall natural
who want a refreshing, natural
drink with a slight twist.
Range may vary per store.
HAPPY
THE ROYAL
Serves 1
SERVING TIP
Freeze fresh
berries with
water in an
ice-cube tray.
They add
flavoursome fun
to cocktails!
TROPICAL ESCAPE
Serves 1
WHAT S
in store TH I S M O NTH
Add these exciting new products to your trolley
theyre available now at your local Woolworths.
Edenvale - Fresh Magazine - Full Page - Dec 2017 - FINAL.indd 1 9/12/2017 3:52:45 PM
spirit of Chr
e the ist
a r m
h
as
s
FAVOURITES
w i t h a t w i s t !
PHOTOGRAPHY: JEREMY SIMONS STYLING: SARAH OBRIEN RECIPE DEVELOPMENT: BRONWEN WARDEN
roast, to tender brined turkey, we
have given some old favourites
a flavour boost that will have
everyone asking for more!
RHUBARB-GLAZED HAM the white pith behind. Juice the as much fat as possible on the joint.
Prep 20 mins | Cook 1 hr 25 mins limes to get 1/3 cup juice. Using a sharp knife, score a diamond
Serves 12 2 Combine cranberry juice, sugar, pattern into the fat, taking care that
sauce, lime juice and cinnamon you dont cut all the way through to
3 limes stick in a saucepan. Stir until sugar the meat. Place ham on a rack in a
3/4 cup cranberry juice dissolves. Simmer for 5 minutes. roasting dish and pour 2cm of water
3/4 cup caster sugar Add rhubarb and simmer over into the base of the pan.
2 tbs cranberry sauce medium heat for 20 minutes or until 5 Brush syrup over ham to coat well.
1 cinnamon stick mixture is bright red and syrupy. Bake ham for 1 hour, re-brushing
1 bunch rhubarb, cut into 3 Strain well (youll need 1 cup of with rhubarb glaze every 15 minutes,
2cm pieces syrup for the glaze). Add lime rind until glossy. Serve ham with rhubarb
2 tsp Dijon mustard and mustard and whisk to combine. pulp and any remaining glaze.
1 leg ham Set rhubarb pulp aside to serve with NUTRITION Per serve (based on 6kg-size
the carved ham. ham): 48g protein, 9g fat (3g sat fat), 18g
1 Using a vegetable peeler, peel the 4 Preheat oven to 180C. Carefully carb, 18g sugars, 1g dietary fibre, 3255mg
rind from the limes trying to leave all remove rind from ham, leaving sodium, 1465kJ (350 cals)
48 woolworths.com.au
TOP TIP
Sliced ham can be
frozen for up to one
month. For more
ham tips go to
woolworths.com.au/
christmas
PHOTOGRAPHY: JEREMY SIMONS STYLING: SARAH OBRIEN RECIPE DEVELOPMENT: BRONWEN WARDEN
W AT C H N O W
For tips on scoring and
glazing your ham, download
Fresh for free from the App
Store and Google Play.
cu c
ad
um
b ers bef t s o ggy
ore cutting to help preven
CRISP SALAD WITH 100g crunchy powergreens, 10 minutes. Whisk soy sauce, mirin,
PORK CRACKLING kale leaf and spinach lemon juice, ginger and caster sugar
& POMEGRANATE 2 Lebanese cucumbers, cut together in a small jug.
Prep 20 mins | Serves 8 into matchsticks 2 Combine salad leaves, cucumber,
1 carrot, shredded carrot and radish in a bowl. Drain
4 spring onions, finely 6 radishes, thinly sliced spring onion and add to salad.
sliced 1 cup broken pork crackling, 3 Drizzle dressing over salad. Scatter
1/3 cup soy sauce (see Cooking School 101, p66) with pork crackling and pomegranate
1/4 cup mirin 75g pack pomegranate arils arils. Serve immediately.
1/4 cup lemon juice NUTRITION Per serve: 7g protein, 7g fat
1 tbs grated ginger 1 Place spring onions into a bowl (3g sat fat), 7g carb, 7g sugars, 1g dietary
1 tsp caster sugar of iced water and set aside for fibre, 1390mg sodium, 515kJ (125 cals)
50 woolworths.com.au
SESAME-CRUSTED
ROAST PORK 1 Preheat oven to 190C. Combine 3 Meanwhile, add 1/3 cup water
Prep 10 mins | Cook 1 hr 15 mins | Serves 8 soy, honey, garlic, ginger, sesame oil to remaining sauce in pan.
and plum sauce in a small saucepan. Bring to the boil over medium
2 tbs soy sauce Mix well to combine. Brush liberally heat and simmer for 5 minutes
2 tbs honey all over the pork loin. or until sauce has slightly
2 garlic cloves, crushed 2 Place sesame seeds in a flat dish thickened. Slice pork and serve
1 tbs finely grated ginger and roll pork in seeds until coated. with warm sauce.
2 tsp sesame oil Transfer to a rack in a roasting pan NUTRITION Per serve: 33g protein,
1/4 cup plum sauce and add enough water to fill 2cm 7g fat (2g sat fat), 12g carb,
1.4kg pork loin, rind removed deep. Roast for 1-11/4 hours or until 11g sugars, 1g dietary fibre, 515mg
1/3 cup sesame seeds juices run clear. sodium, 1040kJ (250 cals)
TOP TIP
For delicious ideas
for leftovers go to
woolworths.com.au/
food-savers
52 woolworths.com.au
VEGAN CAESAR SALAD 1 tbs extra virgin olive oil 2 Slice baguette 1cm thick.
Prep 15 mins + soaking | Cook 10 mins 3/4 cup grated vegan cheddar cheese Brush both sides with oil and rub
Serves 6 1 baby cos lettuce, leaves separated with the cut side of remaining
1/2 garlic clove. Arrange on tray
1 Preheat oven to 180C. Line and scatter with cheese. Bake for
a baking tray with baking paper. 8 minutes or until golden and crisp.
1 cup raw cashews, soaked in water Process drained cashews with 3 Arrange lettuce and croutons
for 8 hours or overnight miso paste, lemon juice, mustard on a serving platter. And cashew
1 tbs miso paste and 11/2 garlic cloves until very finely dressing and season with salt
1 tbs lemon juice chopped. With the motor running, and pepper.
2 tsp Dijon mustard gradually add 3/4 cup water and NUTRITION Per serve: 7g protein, 23g fat
2 garlic cloves process 1-2 minutes more or until (9g sat fat), 25g carb, 2g sugars, 2g dietary
1/2 crusty baguette smooth. Season to taste. fibre, 325mg sodium, 1430kJ (340 cals)
TOP TIP
Forgot to soak
the cashews?
You can use prepared
hummus instead.
ALWAYS CHECK LABELS AS INGREDIENTS VARY FROM BRAND TO BRAND
WHILE EVERY CARE IS TAKEN TO ENSURE THIS RECIPE IS GLUTEN FREE,
W AT C H N O W
For tips on making these potato roses,
download Fresh forfree from the
App Store and Google Play.
TOP TIP
Cherries and
hazelnuts give a tasty lift
to traditional stuffing!
For more top tips go to
woolworths.com.au/
christmas
ROAST CHICKEN WITH 1 Preheat oven to 200C. Rinse 5 Place chicken, breast-side down,
CHERRY HAZELNUT chicken under cold running water on a rack in a roasting pan. Cook for
STUFFING and pat dry using paper towel. 20 minutes. Turn chicken over,
Prep 15 mins | Cook 1 hr 25 mins | Serves 6 2 Cut crusts from pane di casa breast-side up, reduce temperature
and process until fine crumbs to 180C. Add pan with remaining
1.8kg Macro free range whole (youll need 2 cups of crumbs). stuffing to oven and cook alongside
plain chicken 3 Heat butter and oil together in chicken for a further 1 hour or
2/3 loaf pane di casa a frying pan. Add onion and cook over until golden, and juices run clear
40g butter medium heat for 5 minutes or until when thickest part of the thigh is
2 tbs olive oil softened. Remove from heat, stir pierced with a skewer. Spoon some
1 onion, chopped in crumbs, herbs, nuts, feta and lemon of the chicken juices over the stuffing
1/2 cup mixed chopped herbs (we rind. Stir in cherries, egg and 1 tbs halfway through cooking time.
used parsley, sage and thyme) lemon juice. Season to taste. Garnish chicken with fresh sage
1/2 cup chopped roasted hazelnuts 4 Loosely fill cavity of chicken with leaves and serve with cherry and
1/2 cup crumbled feta stuffing. Place remaining stuffing into hazelnut stuffing.
1 lemon, rind finely grated and juiced an oiled 18 x 28cm baking pan and NUTRITION Per serve: 52g protein,
11/2 cups cherries, pitted, quartered set aside. Rub skin of chicken with 47g fat (15g sat fat), 36g carb, 8g sugars,
2 eggs, lightly beaten a little oil and season generously 4g dietary fibre, 695mg sodium, 3280kJ
fresh sage leaves, to garnish with salt and pepper. (785 cals)
56 woolworths.com.au
aisle
*
This be a r es
autiful bo
wl is available in the Woolworth s homew
PROFITEROLE TRIFLE 2 Add the flour all at once, and oven and return profiteroles to oven
Prep 20 mins | Cook 35 mins + cooling stir really well until combined. for 15 minutes to dry out. Transfer to
Serves 8 Continue to stir over low heat a wire rack and cool completely.
for 2-3 minutes until mixture 4 Fit a piping bag with a 0.5cm plain
80g butter, chopped forms a ball and comes cleanly nozzle. Fill with custard. Pipe custard
1 tbs caster sugar away from the side of the pan. into each profiterole and set aside.
1 cup plain flour Remove from heat and cool 5 Beat the cream until thick. Fold
3 eggs for 5 minutes. Transfer to the bowl through lemon curd and any leftover
750g thick custard of a mixer. Add 1 egg and beat custard. Spoon some of the cream
600ml thickened cream well until combined. Add remaining mixture into the base of a 12-cup
1/2 cup lemon curd, warmed eggs, one at a time, beating well trifle dish and top with a layer of
4 peaches or nectarines, stoned until thick, glossy and smooth. profiteroles, peaches or nectarines
and cut into wedges 3 Using 2 dessert spoons, dollop and berries. Repeat the layers.
2 punnets blueberries mixture onto the trays leaving space NUTRITION Per serve: 10g protein, 43g fat
in between. Smooth any peaks with (27g sat fat), 48g carb, 33g sugars, 3g dietary
1 Preheat oven to 200C. Line a wet fingertip. Flick a little water fibre, 190mg sodium, 2605kJ (620 cals)
2 baking trays with baking paper. onto the tray to create steam during
*WHILE STOCKS LAST
Place 1 cup water, butter and cooking. Bake for 30 minutes until W AT C H N O W
sugar into a medium saucepan well puffed. Remove from oven and,
For tips on making
over medium heat. Stir until the using the tip of a small knife, make profiteroles, download
butter has melted and mixture a hole in the side of each profiterole Fresh for free from the
just comes to the boil. to allow steam to escape. Turn off App Store and Google Play.
the trimmings
It's the tasty embellishments that make all the
difference. From the perfect roasties to crispy
crackling and sensational stuffing, we have all
your favourite Christmas extras covered!
PHOTOGRAPHY: CRAIG WALL STYLING: JENNIFER TOLHURST WORDS: CHRISTINE SHEPPARD
CHECKLIST
for the
Christmas table
nibbles to start
NEXT LEVEL
POTATOES
1
Try adding fresh rosemary or
thyme leaves about 10 minutes
before the end of roasting time.
This will add tantalising flavour
and aroma.
W AT C H N O W
For tips about making
crunchy potatoes,
download Fresh for
free from the App Store
and Google Play.
60 woolworths.com.au
1
boiling water, scraping base of pan. You can prepare gravy, allow to
Preheat oven to 200C. Cut 8 chicken Add a further 5 cups boiling water and cool, then transfer to an airtight
wings into sections and place in 1 tbs Worcestershire sauce. Simmer container and refrigerate up to
a roasting pan with 1 chopped onion, for 15-20 minutes until thickened. 4 days, or freeze for 2 months.
2 chopped carrots and 2 chopped Using a sieve, strain into a saucepan,
2
You can use chicken stock
sticks celery. Add 2 tbs olive oil and pressing firmly. Discard wings and instead of water if you
a few sprigs of thyme or rosemary and vegetables. Serve immediately. prefer richer-flavoured gravy.
season with salt and pepper. Roast NUTRITION Per cup: 5g protein, 41g fat
for 45 minutes until golden. Transfer
pan to stovetop over medium heat.
(21g sat fat), 32g carb, 32g sugars, 2g dietary
fibre, 100mg sodium, 2145kJ (515 cals) 3 For gluten-free gravy, mix
cup gluten-free cornflour with
gluten-free stock until smooth
then add to the pan.
ALWAYS CHECK LABELS AS INGREDIENTS VARY FROM BRAND TO BRAND
WHILE EVERY CARE IS TAKEN TO ENSURE THIS RECIPE IS GLUTEN FREE,
s ahead and fr
Mak
eu
p to two week eez
eu
nco
oked
herbs
Bring an extra flavour burst
to your Christmas cooking
with fresh herbs.
TA STE S O F TH E S E A S O N
Flat-leaf parsley, sage, rosemary
& thyme complements pork, turkey
or chicken.
Oregano is a great match with lamb.
Coriander, dill and chives all go well
with seafood dishes.
These Herby pastries are a great way
to use up any leftover herbs.
62 woolworths.com.au
HERBY PASTRIES
Prep 10 mins | Cook 20 mins
et
ak
he
stuf
fin
g the d
ay bef ing
ore and reheat before serv
BREAD & BACON STUFFING Cut a day-old ciabatta loaf into large
Prep 20 mins | Cook 50 mins | Serves 12 cubes. Add to bacon mixture with
cup chopped herbs (parsley, rosemary,
Preheat oven to 180C. Line base of sage, thyme). Whisk 2 eggs with
a 20cm springform pan with baking 11/2 cups chicken stock, add to bowl
paper and grease side. Dice 3 rashers and toss to mix. Transfer stuffing to
rindless streaky bacon, 2 carrots, pan and place onto a baking tray. Bake
1 large onion and 2 sticks celery. for 45 minutes or until golden. Transfer
Cook in a frying pan over medium to a plate and cut into wedges to serve.
heat for 8 minutes or until softened NUTRITION Per serve: 7g protein, 3g fat
and lightly browned. Transfer to (1g sat fat), 17g carb, 3g sugars, 2g dietary
a large bowl and cool for 5 minutes. fibre, 455mg sodium, 535kJ (130 cals)
64 woolworths.com.au
stuffing
Stuffing enhances the flavour of meat and
poultry while it is cooking. Or it can be
cooked on its own to serve as a side dish.
1 STUFFING BALLS
Gently fry 1 chopped onion in 1 tbs olive oil
until soft. Mix with 1 tbs chopped sage, 2 tsp
grated lemon rind and 2 cups fresh breadcrumbs.
Season. Stir in 1 lightly whisked egg and roll into
walnut-sized balls. Cook in a roasting pan at
180C for 30 minutes until golden.
2 CHICKEN STUFFING
Tear 8 slices stale bread into chunks.
Fry 1 chopped onion in 50g butter until
softened. Combine bread with onion, cup
chopped herbs (parsley, thyme and rosemary)
and cup milk. Season well and mix together
well. Perfect to serve with roast chicken.
3 PORK STUFFING
Heat 20g butter in a frying pan over medium-high
heat. Add 4 chopped bacon rashers and cook for
5 minutes until crisp. Add 1 chopped onion and
cook for 5 minutes until soft. Remove from heat
and stir in 2 cups fresh sourdough breadcrumbs,
cup pistachios, cup chopped dried apricots
and 30g soft butter. Ideal to serve with pork.
4 GLUTEN-FREE STUFFING
Heat 2 tbs olive oil in a frying pan over medium
heat. Add 1 crushed garlic clove, 1 chopped
leek and 2 chopped bacon rashers. Cook for
5 minutes until leek is soft. Cool. Add 2 cups
gluten-free breadcrumbs, cup chopped
parsley and 1 beaten egg. Season well.
PORK CRACKLING
Prep 5 mins | Cook 40 mins
TIPS FOR
BEST CRACKLING
1
The drier the rind the crisper
the crackling! The best way
to dry it thoroughly is to leave
it uncovered overnight in the
fridge. But don't panic if you
forget. You can always use
your hairdryer!
2
A generous rub of salt helps
to draw out moisture and also
enhances the flavour.
W AT C H N O W
For tips about making perfect
pork crackling, download
Fresh for freefromthe
App Store and Google Play.
66 woolworths.com.au
FESTIVE FRUITS
Create the most delicious treats
for entertaining this season, with
Goulburn Valley Peaches in Juice,
made with quality Australian fruit, and
Aeroplane Raspberry Flavoured Jelly.
Ti e
fe s t
ive ge o u s gift idea.
biscu a go r
i t s w i t h s t r i n g fo r
DARK CHOCOLATE 1 Preheat oven to 180C. Grease simmering water and stir until
MOUSSE CAKE a 23cm springform tin and line with melted. Set aside and allow to cool.
Prep 30 mins | Cook 30 mins | Serves 10 baking paper. Sift flour and cocoa 4 Place liqueur, if using, and cream
into a small bowl. Place eggs and in a large bowl. Beat, using an electric
1/3 cup self-raising flour sugar in bowl of an electric mixer. mixer, until soft peaks form. Add
2 tbs cocoa powder Beat on medium for 10 minutes chocolate and mix until well combined.
2 eggs or until pale and thick. Pour mixture over the sponge cake
1/3 cup caster sugar 2 Using a large metal spoon, gently and chill for 3 hours or until firm.
30g butter, melted fold flour mixture into egg mixture. 5 To make chocolate curls, melt
540g Lindt Dessert Premium Dark Add butter and fold gently until remaining chocolate in a heatproof
Chocolate, chopped combined. Transfer mixture to bowl over a pan of simmering water.
50ml Grand Marnier or Cointreau cake tin. Bake for 15 minutes or Thinly spread onto kitchen bench.
orange-flavoured liqueur (optional) until cake springs back when lightly Allow to set. Using a sharp knife,
600ml thickened cream touched. Allow to cool in tin. scrape at an angle to make curls.
chocolate curls, raspberries, strawberries 3 Place 400g of the dark chocolate 6 Transfer cake to serving plate.
and blackberries, to serve in a heatproof bowl over a pan of Top with curls and berries to serve.
L ay e r s o
f rich, fluffy m e b a s e divine!
o u s s e o n a s of t c h o c o l a t e s p o n g
ULTIMATE INDULGENCE
Enrich your chocolate creations with
Lindt Dessert Premium Dark
Chocolate. Created by the Lindt
Master Chocolatiers using the finest
ingredients, this high-quality range
is easy to use and will give your
desserts a truly exceptional taste.
Also available in Milk and 70% Cocoa
in the Baking aisle.
F r e e f r om r ef in e
ds u ga r
s an
dp
er f
ect
fo
re
n
te
rt
ai
ni
ng
!
ALL NATURAL
Available in a handy pouch,
Natvia 100% Natural
Sweetener is made with
organic stevia and is perfect
for bakers who want to create
great-tasting sugar-free
desserts with fewer calories.
Tart Case
200g dark choc buttons
1/3 cup (80ml) thickened cream
250g choc ripple biscuits
100g butter, melted
SAXA Natural Pink Himalayan Salt, to serve
Salted Caramel Filling
395g sweetened condensed milk
30g butter
cup (60ml) golden syrup
1 tsp ground SAXA Natural Pink Himalayan Salt
cup (60ml) thickened cream
Method
FOOD TASTES
Follow SAXA for great recipes and tips
PRETTIER IN PINK
Woolworths Pretzels
are an ideal addition to
a buffet spread.
Woolworths
Savoury Nut Mix
embodies the spirit
of the season.
Put together
a platter of nibbles,
such as Woolworths
Cracker Selection,
deli meats and olives.
d
al
Ad
it t bi
te
le y
h orse t ast
radi a
sh for
to the cream cheese
Marinated Chicken
Wings from the deli
make the ideal finger
food. Garnish with
fresh chives.
78 woolworths.com.au
Include Woolworths
Cranberry Sauce
as a delicious
accompaniment.
Woolworths
Turkey Tenderloin
with Lemon & Herb
Stuffing*. Serve
sliced, so guests can
help themselves.
m
crea
and
it
fru
fr
esh
w ith
o ur
tr a c ol
These Gold
Add ex
Salted Caramel
Cheesecakes (4pk)
pair perfectly with
fresh berries.
Woolworths Gold
Vanilla Bean Cream is
the perfect partner to
any dessert.
80 woolworths.com.au
in tro d u c i n g
f r e e r a n g e
tegel
chicken
At Tegel, our free range chickens are raised happy and healthy, with
a nutritious diet, fresh air, and sunshine. Check out our range in the
freezer at your local Woolworths. With Tegel Free Range, theres
something for everyone, whether its Crispy Cracker or Panko &
Quinoa Crumbed Tenders or delicious Tempura Nuggets. So whatever
you want to do, Tegel has free range for you.
Tegel.com.au
TEG0116
WOW004451-WWFresh 2017-09-07T12:18:11+10:00
Baileys Affogato
Serves: 3
Ingredients:
75g dark cooking chocolate
100mL Bulla thickened cream
90mL espresso
90mL Baileys Original Irish Cream Liqueur
3 scoops of Baileys Original Ice Cream
3 amaretti biscuits, roughly crushed
orange, zest finely grated
Method:
1. Finely chop the chocolate and place into a glass
bowl. Bring the cream to the boil and pour over
the chocolate. Constantly mix until the chocolate
melts into the cream to form a smooth sauce.
2. Mix the coffee and Baileys Liqueur together.
3. Divide chocolate into glasses of your choice.
Add scoops of ice cream and then pour over the
coffee Baileys mix. Sprinkle over a little orange
zest and garnish with the crumbled biscuits.
Serve immediately.
Contains 0.2 standard drinks per serve
WOW004451
The Baileys word and associated logos are trade marks of R & A Bailey & Co and are used under licence.
top tip
For best results with
this recipe, make
the batter the day
before required,
cover, and store in
the fridge.
tutti frutti!
PHOTOGRAPHY: JEREMY SIMONS STYLING: SARAH OBRIEN RECIPE DEVELOPMENT: LUCY BUSUTTIL
84 woolworths.com.au
top tip
To save time on
the day of serving the
pavlova, make meringue
the day before and
store in an airtight
container.
LEMON BERRY ROULADE 2 Using an electric beater, whisk egg leaving a 2cm border, at the short end
Prep 40 mins I Cook 30 mins + cooling white and vinegar until a soft peak furthest from you. Scatter over half
Serves 6 forms. Gradually add sugar, 1 tbs the raspberries and gently press them
at a time, beating until sugar has into filling. Roll up from the short end
4 egg whites dissolved and mixture is thick and closest to you, using the tea towel
1 tsp white vinegar glossy. Add vanilla and cornflour to assist. Leave rolled in the towel.
150g caster sugar, plus 2 tsp extra and whisk briefly to combine. Transfer to a platter and refrigerate for
1 tsp vanilla bean paste 3 Using a flexible spatula, scrape 1 hour to firm, or until ready to serve.
1 tsp cornflour meringue mixture into lined pan and 5 For candied lemon, combine sugar,
1/4 cup macadamias, finely chopped smooth top. Combine macadamia, 3/4 cup water, lemon juice and peel
1/4 tsp ground cinnamon cinnamon and extra sugar and into a small pan. Bring to a boil,
icing sugar, to dust sprinkle over meringue. Bake for 12 stirring regularly, then reduce heat
lemon filling minutes or until meringue springs back and simmer for 20 minutes or until
11/2 cups mascarpone when gently pressed. Remove from peel is translucent and syrup has
3/4 cup lemon curd oven, place a clean tea towel over top, thickened. Set aside to cool.
300g raspberries then a chopping board, and invert 6 To serve, remove tea towel from
candied lemon together. Carefully lift away pan, then roulade. Top with remaining
1 cup sugar gently peel back baking paper. Cover raspberries, candied lemon and
1 lemon, juiced and peel julienned with plastic wrap, cool completely. syrup and dust with icing sugar.
4 Meanwhile, to make lemon filling, Cut into thick slices to serve.
1 Preheat oven to 180C. Grease fold together mascarpone and lemon NUTRITION Per serve: 7g protein, 37g fat
and line a 26cm x 32cm Swiss curd. Remove plastic wrap from cooled (23g sat fat), 85g carb, 84g sugars, 4g dietary
roll pan. meringue, spread with lemon mixture fibre, 125mg sodium, 2970kJ (710 cals)
W AT C H N O W
For top tips about making this lemon
berry roulade, download Fresh for free
fromthe AppStore and Google Play.
86 woolworths.com.au
PASSIONFRUIT SEMI-FREDDO
Prep 30 mins + freezing | Cook 15 mins
Serves 8
top tip
When using a cookie
cutter to make the
ice-cream discs, refreeze
the trimmings for
another use.
90 woolworths.com.au
50g butter
1/3 cup brown sugar
1/4 cup golden syrup
1/3 cup plain flour
1 tsp ground ginger
honeycomb
1 cup caster sugar
1/4 cup (60ml) golden syrup
1 tsp bicarbonate of soda
malted banana ice cream
5 frozen bananas, roughly chopped
1 can (395g) sweetened condensed milk
1/3 cup malted milk powder
600ml thickened cream
NEW TO
EXCLUSIVE HS
T
WOOLWOR
Whipped
Cream
Jamies
makeovers
Keep the festivities going with Jamie Oliver's gorgeous recipes for
leftover Christmas ham, turkey and pork. Plus there's even dessert!
150ml organic chicken stock centre of the pie lid to allow the
cranberry topping steam to escape, then bake the pie
500g fresh or frozen cranberries for 30 minutes. Reduce the heat to
1 orange 160C and cook for a further 2 hours
200g soft brown sugar 30 minutes.
5 cloves 10 Carefully remove the pie from
1 stick of cinnamon the oven, brush the top with beaten
180ml port egg and pop it back in the oven
1 tbs runny honey for another 20 minutes, or until
a few sprigs of fresh sage perfectly golden, then leave the
pie to cool completely.
1 Preheat the oven to 180C. 11 To make the gravy, soak the
2 Peel and finely slice the onions, gelatine in cold water for 5 minutes,
then place in a frying pan with 1 tbs then remove and squeeze out
of oil and cook gently over a medium the excess water. In a pan,
heat for 30 minutes, or until dark, bring the stock almost to the boil,
sweet and sticky. then remove from the heat and
3 Pick and finely chop the sage leaves, whisk in the gelatine. Leave to
then roughly chop the bacon and cool to room temperature.
add both to the pan after 10 minutes. 12 Using a small funnel, pour the
Once cooked, add the onion mixture gravy into the pie through the hole
to a large bowl and leave to cool. in the top, adding just a little at
TURKEY, PORK & 4 Shred the turkey and add to the a time and allowing each addition
CRANBERRY PIE bowl, then finely grate over half to sink in before adding the next.
Christmas is the perfect excuse to invest the nutmeg. Add the remaining filling 13 To make the cranberry topping,
some serious time and love in creating ingredients and mix together well. place all the cranberries in a pan.
something truly spectacular, and this pie 5 To make the pastry, place the Using a speed-peeler, strip in the
wont let you down with its crumbly flour into a large bowl. Put the orange zest, then squeeze in the
pastry, flavour-packed filling and spicy dripping and 300ml of water in all juice. Add the remaining topping
cranberry topping, this twist on a festive a small pan over a medium heat ingredients, except for the sage,
classic is hard to beat. Plus, therell be for 10 minutes, until melted. Bring to and simmer for 15 to 20 minutes,
no leftovers in sight double bonus! the boil, then stir straight into the or until thickened, stirring regularly.
Serves 10 Total time 6 hrs 20 min + setting flour. Leave until warm and pliable, 14 Taste and add a little extra sugar,
but cool enough to handle. if needed, then remove the cinnamon
filling 6 Knead the pastry until smooth, stick, cloves and orange peel. Leave
2 large onions then cut off a quarter, wrap it in to cool and thicken for 45 minutes,
olive oil plastic wrap and reserve for the top then spoon it on top of the pie.
250g higher-welfare pork belly, up any holes as you go you may saturated), 40.8g protein, 94.5g carbs,
half minced, half chopped not need all of the pastry. 30.5g sugar, 1.6g salt, 4.7g fibre.
2 tbs English mustard 8 Place the tin on a baking tray and
2 tbs wholegrain mustard fill the pastry case with the cooled
If Jamie's Carbonara
1 tsp ground white pepper filling, then roll out the reserved cake recipe (p93)
4 tbs Worcestershire sauce pastry and place it on top, pinching tickles your fancy
pastry the edges to seal and create a crust. and for more great
820g plain flour Gently press down the top of the pie recipes take a look
at Jamie Olivers
300g higher-welfare dripping to create a slight indent to hold the
Christmas Cookbook
1 large free-range egg cranberry topping. (Penguin Random
gravy 9 Using the handle of a wooden House), available
3 leaves of gelatine spoon, carefully pierce a hole in the at Woolworths.
94 woolworths.com.au
FRE1217p095 95
fresh December 2017
95
9/10/2017 1:18 PM
jamie oliver
RECIPE JAMIE OLIVER. PHOTOGRAPHY JAMIE OLIVER ENTERPRISES LIMITED, DAVID LOFTUS
200ml double cream
100g quality dark chocolate (70%)
1 Preheat the oven to 180C. Grease 8 Place the cream cheese, sugar until the top is lightly brown and
and line a 23cm springform cake tin. and cornflour in a bowl, and beat the edges have set. If it looks like
2 Melt the butter in a small pan over well. Add the eggs and beat its browning too much, cover the
a low heat. Snap the biscuits into a again until the mixture is smooth top with tin foil.
food processor, pour over the melted and light. 12 When the times up, leave to cool
butter and blitz until well combined. 9 Slowly beat in the cream, then at room temperature, or pop in the
3 Pat the biscuit mix evenly into add the reserved vanilla seeds fridge until completely chilled.
the cake tin, pressing it down lightly, and finely grate in the orange zest. 13 Just before serving, make the
then bake in the oven for 10 minutes. Beat again until well combined. chocolate sauce. Warm the cream
Remove and allow to cool. Roughly chop the chocolate into in a small pan over a low heat
4 Turn the oven up to 200C. small chunks. until it just starts to bubble, then
*MAY NOT BE AVAILABLE IN ALL STORES
5 Meanwhile, add the cherries to a 10 Remove half the cherries from snap in the chocolate. Remove
pan with the sugar and cinnamon. the pan using a slotted spoon and pan from the heat and whisk gently
Finely grate in the orange zest and gently fold into the cheesecake mix until melted.
squeeze in half the juice. with the chocolate chunks, then 14 Place the remaining cherries in
6 Halve the vanilla pod lengthways, spoon over the biscuit base. Gently a small bowl and serve alongside
scrape out the seeds and reserve for shake the tin to level the surface, the cheesecake with a jug of warm
later, adding the pod to the pan. then pop a few cherries on top and chocolate sauce on the side.
7 Pour in the booze, then simmer over gently press them in. NUTRITION 528 cals, 31.9g fat, 19.1g sat fat,
a medium-low heat for 5 minutes, 11 Bake the cheesecake in the middle 8.7g protein, 53.1g carbs, 43.3g sugar, 0.8g
then leave to cool. of the oven for 40 to 45 minutes, or salt, 1.1g fibre.
96 woolworths.com.au
Gold Free
Range Half
Leg Ham
Gold Jewelled
Blonde Cherry
Pudding
Gold
Brandy
Cream
Gold Turkey
Parcel with
a Mushroom
Stuffing
Gold Golden
Lustre Plum
Gold Dark
& Port Pudding
Chocolate
Mud Cake
Gold Vanilla
Bean Cream
LUXURIOUS DINING
Make Gold Golden Lustre
Plum & Port Pudding and Gold
Jewelled Blonde Cherry Pudding the
centrepiece of your Christmas spread.
Teamed with Gold Dark Chocolate
Mud Cake and Gold Turkey
Breast Parcel, they are the perfect
indulgence for the festive season.
PHOTOGRAPHY: JEREMY SIMONS STYLING: SARAH OBRIEN RECIPE DEVELOPMENT: DIXIE ELLIOTT
100 woolworths.com.au
or
m
F
or e
sea
PHOTOGRAPHY: JEREMY SIMONS STYLING: SARAH OBRIEN RECIPE DEVELOPMENT: DIXIE ELLIOTT
TOP TIP
Burnt skewers can
affect the flavour 1/3 cup lemon juice
of barbecued or grilled 1/4 cup olive oil
food. Soak them in 1 cup firmly packed flat-leaf parsley
water prior to
leaves, roughly chopped
threading.
4 garlic cloves
3 long red chillies, roughly chopped
2 tsp brown sugar
2 tsp sea salt flakes
1 tsp sweet paprika
1kg RSPCA Approved chicken thigh
fillets, cut into 3cm cubes
corn & tomato salad
4 corn cobs in husks
2 x 200g tomato medley mix*
120g baby rocket leaves
1 large avocado, cut into wedges
1/4 cup extra virgin olive oil
2 tbs lime juice, plus lime wedges,
to serve
*MAY NOT BE AVAILABLE IN ALL STORES. WHILE EVERY CARE IS TAKEN TO ENSURE THIS RECIPE
coat. Refrigerate for at least 2 hours
IS GLUTEN FREE, ALWAYS CHECK LABELS AS INGREDIENTS VARY FROM BRAND TO BRAND
(or overnight, if time permits).
2 Thread chicken pieces onto wooden
skewers. Heat a barbecue hotplate on
medium heat. Add skewers and cook
for 8 minutes or until browned on all
sides and cooked through. Transfer to
a platter and cover to keep warm.
3 To make salad, microwave corn cobs
on high for 5 minutes. Trim bases with a
sharp knife. Holding top of husks of corn
in your hand above a chopping board,
gently shake until corn slips from husks
and silk. Using a sharp knife, remove
kernels and place into a large bowl.
Halve tomatoes, and add to corn with
rocket and avocado. Drizzle with oil and
lime juice. Season with salt and pepper.
Gently toss until combined. Serve
skewers with salad and lime wedges.
NUTRITION Per serve: 27g protein, 29g fat
(6g sat fat), 11g carb, 5g sugars, 8g dietary
fibre, 680mg sodium, 1800kJ (430 cals)
102 woolworths.com.au
PINEAPPLE & WHITE 2 x 750ml bottle sparkling mineral allowing flavours to infuse.
RUM SODAS water or soda water Strain mixture through a fine sieve.
Prep 15 mins | Cook 5 mins | Serves 8 2 cups ice cubes, to serve 2 Pour mixture into the bowl of a food
mint leaves, to serve processor. Cut pineapple into quarters,
1 cup caster sugar grilled pineapple wedges, to garnish remove core and roughly chop. Add
3/4 cup water to processor. Process mixture until
2 lemongrass stalks*, trimmed, 1 Combine sugar, water, lemongrass pineapple is finely chopped. Strain
sliced and lime leaves in a small saucepan through a fine sieve over a bowl.
6 kaffir lime leaves*, chopped over a medium heat. Stir until sugar 3 Combine strained pineapple juice,
1 small pineapple (940g), dissolves and mixture comes to rum and mineral water in large jugs.
skin removed the boil. Simmer for 2 minutes. Add ice and mint. Garnish with grilled
1 cup white rum Remove from heat and stand pineapple and serve immediately.
*MAY NOT BE AVAILABLE IN ALL STORES. WHILE EVERY CARE IS TAKEN TO ENSURE THIS RECIPE
IS GLUTEN FREE, ALWAYS CHECK LABELS AS INGREDIENTS VARY FROM BRAND TO BRAND
104 woolworths.com.au
2 tbs finely chopped dill required, longer if time permits. cook for 10 minutes, turning until
1.2kg whole fillet of beef, Stir chives and dill into sauce just browned on all sides. Transfer pan
trimmed* before serving. to oven and roast for 25 minutes for
2 tbs olive oil 2 Preheat oven to 200C. Remove medium rare. Transfer to a platter
beef from refrigerator 30 minutes and cover to keep warm. Stand for
1 Combine sour cream, horseradish before cooking to allow to come to 10 minutes before slicing and serving
cream, mustard, Worcestershire room temperature. Rub with oil and with horseradish sauce.
sauce, vinegar, Tabasco sauce, salt season well on all sides. NUTRITION Per serve: 34g protein, 26g fat
and pepper in a bowl. Cover and 3 Heat a roasting pan over medium- (12g sat fat), 2g carb, 2g sugars, 0.5g dietary
refrigerate for at least 1 hour before high heat. When hot, add beef and fibre, 540mg sodium, 1600kJ (380 cals)
106 woolworths.com.au
TOP TIP
You can also use
nectarines or apricots
in this recipe, or
a mixture of fresh
stone fruit.
Ser hes
ve c
d ri zz p ea
led w e grilled
ith melted sugar from t h
108 woolworths.com.au
112 woolworths.com.au
FROS
Prep 20 mins | Serves 8
DATES STUFFED
WITH BLUE CHEESE
Prep 15 mins | Cook 5 mins | Serves 8
4 slices pancetta
24 fresh dates
125g blue cheese
24 lavosh crackers
ick
to open slightly. Remove stone.
up
3 Cut cheese into small pieces and
P
a b ot
tle of ros from BWS sto
place into slits. Top with a piece of
pancetta. Serve on a lavosh cracker.
NUTRITION Per serve: 8g protein, 9g fat
re
onli
ne
fresh December 2017 113
PORK BELLY 1 Preheat oven to 220C. Place a small pan. Stir over medium
COCKTAIL PIECES a rack in a roasting pan and add heat until the sugar has dissolved
Prep 10 mins | Cook 1 hrs about 1cm deep water to pan. and mixture has become syrupy.
Serves 8 Trim meat-side of pork so it is an even Set aside.
thickness, if necessary. Dry rind with 3 Place pork rind-side down
1kg piece of pork belly paper towel. Score with a sharp knife on a chopping board and cut
1/4 cup brown sugar at 1.5cm intervals. Rub well with 1 tbs into small cubes. Toss with
2 tbs soy sauce sea salt and season with pepper. Lay soy glaze to coat. Garnish
1 tbs fish sauce pork on rack, meat-side down. Bake with coriander and serve with
1 long red chilli, finely chopped for 30 mins. Reduce heat to 190C cocktail sticks.
1 tbs shredded ginger and cook 1 hour until golden. NUTRITION Per serve: 26g protein, 10g fat
coriander leaves, to garnish 2 Meanwhile, combine brown sugar, (4g sat fat), 5g carb, 5g sugars, 0.5g dietary
soy, fish sauce, chilli and ginger in fibre, 640mg sodium, 910kJ (220 cals)
114 woolworths.com.au
Find us in the
health food aisle
freedomfoods.com.au
^Free from gluten as found in Wheat, Rye, Barley and Triticale. All products shown may not be available in all stores.
new years eve
SMOKED TROUT PT
Prep 15 mins | Cook 15 mins
Serves 20
Yo
u can
u se c
ame
m b e rt
in stead of b
rie, if you prefer
118 woolworths.com.au
1
Limit the selection to
two or three cheeses,
and vary the textures
and flavours. Try a vintage
cheddar, a mild blue and
a creamy full-flavoured
soft cheese such as brie.
2
Be careful when
choosing crackers
as you dont want
them to overpower or
compete with the taste
of the cheese. Try grissini,
lavosh and crackers that
arent too fragile.
3
Serve cheese at
room temperature,
but not if its an
all-time high that day!
Remove from the fridge
and cover loosely with
a damp cloth to prevent
sweating or drying out.
ESPRESSO MARTINI
TOP TIP Prep 5 mins | Serves 1
Crushed coffee
beans or grated 2 tbs brown sugar
dark chocolate make 1/4 cup freshly brewed
a stylish garnish for this
espresso coffee
classic cocktail.
1/4 cup vodka
1 tbs coffee liqueur
4 ice cubes
2 tbs whipped cream
120 woolworths.com.au
KEEP IT UNDERCOVER!
Use Multix Alfoil to stop your festive roast
drying out while cooking. If youre feeding
a large tribe, Multix Extra Wide Alfoil is
so handy to cover those bigger birds or
hams. Alfoil is also great to seal in a salads
freshness in the fridge until its ready to serve.
124 woolworths.com.au
WENDY WINS
a copy of
Jamie Olivers
Christmas Cookbook
(Penguin, $55).
Congratulations!
W
TIPS & TYPES
PHOTOGRAPHY: JEREMY SIMONS STYLING: JENNIFER TOLHURST (GINGERBREAD) ADDITIONAL IMAGES ISTOCK
a flavour kick.
wholegrain
mustard
This type uses
whole mustard
seeds, giving it
more texture than
smooth varieties.
Spread it on
sandwiches or
whisk into salad
Woolworths Gingerbread dressings for
House kit is in store now! extra bite.
dijon mustard
Evocative of
theclassic
STO R AG E maple syrup mayonnaise pesto
Frenchrecipe,
this mustard
I D E AS Stow pure maple Pop your jar of Keep pesto fresh has a pungent,
syrup in the freezer. mayonnaise in the and green by sharp flavour.
for keeping It wont actually fridge door. It can pouring a thin Mix a little into
it fresh freeze, because get too cold and layer of olive oil mayonnaise
of the high separate out in on top before or serve with
sugar content. themain part. storing it. roast meats.
126 woolworths.com.au
+
HEALTHY SKIN,
SHINY COAT &
BRIGHT EYES
+
A HEALTHIER
DIGESTION
HIGHER LEVELS
+ OF ENERGY &
VITALITY
A GREAT
APPETITE
*Source: Home Tester Club 21 Day Program trial, 2017 The nutrition they need with a taste theyll love
any Purina One Conditions: Coupon is valid for one product only at Woolworths
Supermarkets until 2nd January 2018 and must be surrendered at
POS instructions:
1. Customer must present coupon
the time of purchase. Only 1 coupon per transaction. Coupons that at the start of the transaction.
Dry Cat Food have been defaced, damaged, altered or have passed their expiry
date are not valid. This offer is not valid at Woolworths Online. Not
2. Scan promotional barcode.
Coupon expires 02.01.2018 to be used in conjunction with any other offer. Whilst stocks last. 3. Scan the product.
No rainchecks. Some products are available in limited stores only. 4. Write redeemed on the coupon
Please phone Purina on 1800 738 238 for list of Woolworths stores and put in the drawer.
that stock specific ranges.
clever
fresh bites
Serve up DIARY
cookies
the taste of
the season with NOTES
fun Christmas
snacks, now
available from
December
Woolworths.
9 MANJIMUP
CHERRY HARMONY
the sea
Tis it s
FESTIVAL
so
(MANJIMUP, WA)
10
cu
n
bis
WOOLWORTHS
to
joll ic
CAROLS BY
ed
w ith festive
be
y
CANDLELIGHT
(ADELAIDE, SA)
17
WOOLWORTHS
Santa and his reindeer are perfect pals, and kids will love CAROLS IN
THEDOMAIN
them both! Great for stocking stuffers and sweet treats.
(SYDNEY, NSW)
28 THE TASTE
OFTASMANIA
MANGO (HOBART,TAS)
magic D I D YO U
Nothing goes better with know?
PHOTOGRAPHY: JEREMY SIMONS STYLING: MICHAELA LECOMPTE (MANGO) ADDITIONAL IMAGES ISTOCK
an Australian summer like
the taste of a fresh mango! The worlds longest
Whether its a barbecue or pizza was made
a smooth dessert, bringing in California on
mangoes to your table 10June this year.
is easy.
It was:
STORING MANGOES
Let mangoes ripen on
the benchtop before
putting them in the
fridge, where theyll
keep for three days.
MANGO TIPS
Cut off the cheeks
anduse a glass to
scoop out the mango
flesh whole. Great for answer: C
salads or desserts.
128 woolworths.com.au
ADVERTISEMENT
SMALL TALK
PURINA SUPERCOAT KNOW THAT SMALL DOGS HAVE SPECIAL DIETARY NEEDS
Small dogs are big on personality and make great nutritional and energy needs. A smaller kibble
family members. Generally speaking, a small breed size is easier to chew for smaller mouths. Chewing
dog weighs under 10kg, so these little guys have kibble also helps clean your dogs teeth, which helps
different needs to larger breeds. Even though theyre prevent the build up of dental plaque and tartar.
physically smaller, they have a higher metabolism.
So they need to be fed smaller volumes of higher The Supercoat Small Breed Dry Range is
energy food compared to larger dogs. specifically formulated to support the unique
metabolism of small dogs. With smaller kibble
Small breed dogs can be prone to being for small mouths, it is natural* (no artificial colours
overweight which can be caused by owners or flavours) and contains essential vitamins and
overestimating the amount they should be fed. minerals including added vitamin B+.
All dogs, including small dogs, should be e fed
oure not
according to their ideal body weight. If youre
sure about the ideal weight for your pet, ask your
he pack
vet for their advice. Look on the back of the
and follow the feeding guidelines for thatt weight.
cially
Little dogs need a kibble thats been specially
eir
formulated for them, because it meets their
SOMETHING TO CHEW ON... NEW PURINA DENTALIFE
Scientifically proven to 100% mechanical No added artificial Low in fat with Cleans even the
reduce tartar build-up action flavourings or colourants no added sugar hard-to-reach
fresh bites
W O O LW O R T H S
community
the year that was
Thanks to the HERES WHO
Woolworths team, BENEFITS:
customers and our Children's Hospital
community partners, Foundation (QLD)
together we were Variety The
able to provide Children's Charity
m o re t han (NSW/ACT/SA/NT)
hey kids!
last financial year. (TAS/NSW/ACT)
This includes Natural disaster
more than 8 million relief through
meals for vulnerable our S.T.A.N.D.
Australians by partnership with
working with our The Salvation Army
major food rescue Remember to leave out of carrots, pretzels and
partners OzHarvest, some snacks for Santa cheese sticks, or maybe
Foodbank and Woolworths and his reindeer. They will shortbread biscuits and
FareShare. extends a be hungry and thirsty. milk, to help them through
Generous donations Make up a care package' their very busy night!
from customers
sincere thanks
like you helped everyone who
raise an amazing
made this
$ 1 4 , 8 5 1 , 5 76
in direct charity
wonderful Lovin local
fundraising. newspossible
DALY POTATO CO.
S
ue and Gerard Daly have been
supplying Woolworths with loose
potatoes from their farm in
Marion Bay, South-East Tasmania,
forover 30 years. The Daly family has
worked very hard on becoming a more
sustainable business by eliminating
food waste: potatoes that do not meet
specifications and cant be sold have
now been moved into their value-add
business, Daly Potato Co., which
produces wonderful potato salads and
roast potatoes. Daly's Potato Salads
and Roast Potatoes are available in
Tasmanian Woolworths stores.
130 woolworths.com.au
CHRISTMAS PUDDING
Share a
touch of Gold 10
$
ea
this Christmas
Gold Jewelled
Blonde Cherry
Pudding 800g