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  • Kyle Huntington

Christmas Recipes

As we start to pre-order our food for the festive season and plan the dishes for the big day, we wanted to provide some of our favourites recipes by our partners at Neff's The Ingredient to help you gain that extra inspiration, have handy recipes to hand and make sure your day in the kitchen goes swimmingly! Check out a selection of snacks, main course, side and dessert below.


Christmas Gingerbread

Ingredients Ginger bread 125g butter 1/2 cup brown sugar 1/2 cup golden syrup 1 egg yolk 2 1/2 cup plain flour 1 tbs ground ginger 1 tsp mixed spice 1 tsp bicarb Decorating 1 egg white 1 cup caster sugar


Method - Preheat your oven on CircoTherm® at 160˚C. - Beat the butter and sugar in a bowl with an electric mixer until creamy. Add the egg yolk and golden syrup and beat until combined. Stir in the flour, ginger, mixed spice and bicarb. - Turn onto a lightly floured surface and knead until smooth. Press gingerbread dough into a disc, cover with plastic wrap and place in the refrigerator for 30 minutes. - Place the dough between 2 pieces of baking paper and roll out until 4mm thick. Use cookie cutters to cut out shapes making sure you leave 3cm between each shape (to allow for expansion during cooking). Lift away the excess dough and place baking paper with gingerbread shapes directly onto trays. Repeat with the excess dough until all used. - Bake for 10 – 12 minutes or until brown. Larger shapes may need extra cooking time. - Remove from oven and transfer onto a rack to cool. To decorate - Beat the egg white with an electric mixer until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Placed prepared icing into a piping bag and decorate the gingerbread shapes.


Roast Turkey

Ingredients Turkey 4 kg turkey, fresh or completely thawed 1 clove garlic, crushed 1 tbsp thyme leaves, chopped Zest of 1 lemon 50 ml light olive oil Salt and pepper Turkey Stuffing 100 g slivered almonds 100 g panko breadcrumbs 100 g plain breadcrumbs 100 ml milk 2 eggs 1 clove garlic, crushed ½ bunch basil, roughly chopped ¼ bunch mint, roughly chopped 1 lemon, zest and juice Salt and pepper to taste Turkey Jus 1 L good quality chicken stock 750 ml good quality beef stock 250 ml red wine 2 cloves garlic, bruised ½ bunch thyme 100 ml honey 2 tbsp Dijon mustard 3 tbsp cornflour 3 tbsp water


Method - To begin making your Roast turkey, remove the wish bone of the turkey then separate the skin from the flesh by running your fingers in between them both. Clean cavity and pat dry with paper towel. - Mix the garlic, thyme, zest and oil together and place between the skin and flesh of the turkey. Fill cavity with stuffing. Truss the turkey following the NEFF demonstration video. Place on a wire rack, on top of the universal tray lined with baking paper. Insert the MultiPoint MeatProbe fully in to the breast, entering in from the shoulder. Place trays in the oven on level 2 of a full size oven or level 1 of a compact appliance. Select CircoTherm® at 160⁰C and a high level of steam. Connect the MultiPoint MeatProbe, set your core temperature to 75⁰C and press Start. - Remove turkey from the oven, remove probe and allow oven to cool. Select Keep Warm function at 60⁰C with a high level of steam. Rest the turkey for 30 minutes to 1 hour before serving. Turkey Stuffing - Preheat oven on CircoTherm® at 160⁰C. Place almonds on the universal tray and cook for 5-10 minutes or until lightly toasted. - Place almonds with remaining ingredients in a mixing bowl and mix until well combined. Use to stuff turkey before trussing. - If cooking stuffing separately, shape into a log, wrap in plastic wrap and refrigerate overnight. - To cook stuffing, remove plastic wrap and place on universal tray lined with baking paper. - Preheat oven on CircoTherm® to 160⁰ with a high level of steam and cook for 30-40 minutes. Serve sliced. Turkey Jus - Place the chicken stock, beef stock and red wine in a medium to large saucepan. Place on Induction level 8 or FlameSelect® level 9 and bring to the boil. Add the garlic, thyme, honey and mustard then simmer on level 5-6 and reduce by half. - Mix the cornflour and water together and whisk into the jus, simmer for a further 10 minutes and then strain through a fine sieve. If you have pan juices from your roast turkey add them just before the cornflour mix.


Pear, Fennel and Brazil Nut Stuffing

Ingredients 200g Turkish bread, cut into 8mm to 10mm cubes 2 tbsps olive oil 100g prosciutto, sliced into strips 1 large brown onion, chopped 2 cloves garlic, chopped 1 small fennel bulb, chopped ¼ cup chopped sage leaves ½ cup chopped continental parsley 2 firm pears, chopped Salt & pepper 60g butter, melted ⅓ cup chicken stock ½ cup chopped Brazil nuts


Method - To make this Christmas stuffing recipe, preheat the oven on CircoTherm® to 180˚c and place the wire rack on shelf 2. - Place the cubed bread into a large mixing bowl. - Heat a large frying pan over a high heat, Induction level 8. - Add half the oil then add the prosciutto, onion and garlic and fry for 4 to 5 minutes or until the onion is golden and the prosciutto is becoming crispy. - Add the fried mixture to the bread. Return the pan to the heat and add the remaining oil. - Saute the fennel for 2 to 3 minutes or until lightly golden. Add this to the bread mix with the remaining ingredients and mix well. - Spoon the mixture into a greased 2 litre oven proof dish. Cover with foil and cook for 15 minutes. - Remove the foil and continue to cook for 25 to 30 minutes or until Christmas stuffing is golden.


Gingerbread, Custard and Caramel Trifle

Ingredients Gingerbread 125g butter 1/2 cup brown sugar 1/2 cup golden syrup 1 egg yolk 2 1/2 cups plain flour 1 tablespoon Gewurzhaus Gingerbread Spice (see note) 1 teaspoon bicarb soda Caramel 1 1/4 cups sugar ½ cup water 300mls cream Fruit Mince Cream 500g cream cheese, softened 1/4 cup castor sugar 400mls cream, extra 1 cup prepared fruit mince 900g tub double thick vanilla custard Gewurzhaus Gingerbread Spice can be purchased online at https://gewurzhaus.com.au/product/gingerbread-spice-50g-m/ or in Gewurzhaus stores.


Method - Preheat your oven on CircoTherm® to 160˚C. - Beat the butter and sugar in a bowl with an electric mixer until creamy. Add the egg yolk and golden syrup and beat until combined. Stir in the sifted dry ingredients and mix well. - Turn the dough onto a lightly floured surface and knead until smooth. Press dough into a disc, cover with plastic wrap and place in the refrigerator for 30 minutes. - Place the dough between 2 pieces of baking paper and roll out until 4mm thick. Use an 8cm star shaped cookie cutter to cut out approx 32 stars. Place onto greased baking trays, leaving room for spreading. Reroll any excess dough to make additional stars. - Bake for 12 -15 minutes or until cooked. Allow to cool on the trays on a wire rack. - Meanwhile combine the sugar and water in a saucepan and stir over a medium heat/ setting 6 until sugar has dissolved. Bring to the boil and continue cooking, without stirring until golden. Remove from the heat then slowly and carefully pour in the cream and stir until smooth. Cool. - Beat the cream cheese and sugar with an electric mixer until smooth then add the cream and beat again until thick. Fold through the fruit and chill. To assemble: - Reserve 4 or 5 gingerbread stars for decoration. Break the remaining stars into rough pieces. Layer one quantity of gingerbread into the base of a 3.5litre trifle bowl. Spread with one-third of the fruit mince cream. Top with another layer of gingerbread. Spoon over one-third of the thick custard then drizzle with caramel sauce. Repeat this process twice more to make 6 layers finishing with the caramel sauce. Cover and refrigerate 4 hours or overnight to allow the gingerbread to soften. Decorate with reserved gingerbread stars prior to serving.

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