Bring out your inner masterchef this festive season and impress your guests with these delicious recipes…
sticky roast pork with egg noodles and asian slaw
Serves 12 | Preparation time: overnight | Cooking time: approx. 2.5 hours | You’ll need: Phillips Noodle and Pasta Maker
1/3 cup (85ml) dark soy sauce
1/3 cup (85ml) Shaoxing cooking wine
4 cm piece ginger, sliced
3 cloves garlic, sliced
2 whole star anise
2 Tablespoons (60g) honey
1.5 kg pork neck roast
½ wombok cabbage, shredded
2 carrots, peeled & shredded
5 spring onions, sliced
1 bunch fresh coriander, leaves picked
1 bunch fresh mint, leaves picked
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
2 gem lettuce, washed & leaves separated
2 red banana chillies, finely sliced
1 cup salted peanuts, roughly chopped
2 limes, cut into wedges
Following the manufactures instructions, make enough fresh egg noodles to serve 12 people. Refrigerate noodles until ready to use.
Combine all the marinade ingredients except the honey. Pour over the pork and refrigerate for 3 hours, or overnight if possible.
Preheat oven to 150°C. Pour ½ cup water into the base of a roasting pan, and place pork on a wire rack on top. Cover tightly with foil and roast for 2½ hours. During the last 15-20 minutes of cooking, increase the oven temperate to 220°C. Remove the foil, drizzle honey over the pork and roast until nicely caramelised. Rest the pork for 20 minutes before slicing.
For the slaw: combine the cabbage, carrot, spring onion, coriander and mint leaves in a large bowl. Add the vinegar and sesame oil with a pinch of salt. Scrunch the ingredients together with your hands then pile the slaw on top of the lettuce leaves.
To serve; cook your prepared egg noodles and top with the sliced pork. Serve with the slaw, garnished with chilli, peanuts and lime wedges if desired.
*Don’t discard the spring onion and coriander roots. Instead, sit these in your roasting pan along with the pork for added flavour.
Serves 12 | Preparation time: 20 minutes | Cooking time: approx. 50 minutes | You’ll need: 46cm (18”) Gacima Paella Pan
1 pinch saffron threads
80ml (1/3 cup) olive oil
2 onions, finely chopped
500g ripe tomatoes, roughly chopped
4 cloves garlic, crushed
250ml (1 cup) white wine (optional)
1 litre (4 cups) chicken or vegetable stock
1kg mussels, cleaned & de-bearded
1kg (20-24 large) green banana prawns, in shells
900g (4 cups) paella rice
3 teaspoons Spanish smoked paprika
4 sprigs thyme, oregano or tarragon leaves
2 bay leaves
250g green beans
2 lemons, cut into wedges
Heat the paella pan over medium heat. Add saffron threads and cook 1-2 minutes, or until lightly toasted and fragrant. Remove saffron from the heat, grind to a powder and set aside. Add olive oil to the hot pan with the onions. Cook 6-8 minutes, or until onions are translucent but not browned. Add the tomatoes and garlic. Cook 10-12 minutes, stirring occasionally.
Meanwhile, heat the stock in a large saucepan with 1 litre of water, and a few mussels or prawn shells for flavour. Bring to the boil, then turn off the heat. Add the ground saffron. Cover and set aside.
Delgaze the paella pan with the wine, if using. Cook 5 minutes, or until the wine evaporates. Add the rice, paprika, fresh herbs, bay leaves and strained hot stock. Stir well, then pat out the rice evenly in the pan. Cook over medium heat for 15-20 minutes, without stirring.
When the liquid has reduced by two thirds, press the mussels and prawns into the rice. Top with the green beans and continue cooking for about 5 minutes.
Note: the liquid should evaporate almost completely and rice begin to sizzle. This is an important step for forming a crust on the bottom of the pan; the tasty caramelised layer, called Socarrat in Spanish.
The paella is ready when the rice is cooked through, and you can feel the Socarrat on the bottom of the pan, by pushing a spoon into the rice. Cover with foil and rest for 5 minutes.
To serve, take the whole pan to the table, and top with fresh lemon wedges.
Serves 6 | Preparation time: 30 minutes | Refrigeration time: overnight | You’ll need: 6 x 250ml capacity serving glasses
5 egg yolks
1/3 cup (75g) caster sugar
300ml thickened cream
250g mascarpone cheese
500ml espresso or strong black coffee
250ml liquor such as brandy, rum, Frangelico or Marsala
200g Savoiardi sponge finger biscuits
½ cup Dutch-process cocoa powder, for dusting
Whisk the egg yolks and sugar in a heatproof bowl over a saucepan of simmering water for 10 minutes, or until the mixture thickens and reaches 85°C. Set aside to cool.
In a separate bowl, whisk the cream with electric beaters until a soft peaks form. Fold through the mascarpone, followed by the cooled egg yolk mixture.
Combine the coffee and liquor in a flat dish. Dip the Savoiardi biscuits into the liquid until evenly soaked. Break the biscuits in half to fit the serving glasses. Place a layer of soaked biscuits into the base of each glass, top with a large spoonful of the mascarpone mixture and dust with cocoa powder to cover. Place another layer of dipped sponge fingers on top, spoon over more of the mascarpone and dust with cocoa. Repeat, using all the biscuits and mascarpone mixture. Cover and refrigerate for at least 3 hours or overnight.
Dust with extra cocoa powder before serving.
All recipes by Amanda Luck. Shop our Christmas Giftorium online here.