Maggie's Vinaigrette

This vinaigrette is more about ratio in order to achieve that perfect balance rather than exact quantities. Once you have the right ratio you can easily scale this vinaigrette up or down depending on the size of the salad you wish to dress.

Method:

  • In a small mixing bowl, whisk together 4 parts extra virgin olive oil and 1 part acidulant.
  • I do a mix of red wine vinegar and Vino Cotto to make up the acidulant aspect - 2/3 Red Wine Vinegar and 1/3 Vino Cotto.
  • Season to taste with sea salt and freshly ground black pepper.

Chook Roasted with Garlic and Verjuice

I never use anything other than a well-brought-up chook. The flavour and texture are so incredibly different from that of a mass-produced bird that you’d wonder whether they were the same species. But note that there is little point buying a free-range chook under 2 kg: the smaller birds haven’t had the time to develop these exceptional qualities.

Method:

  • Preheat a fan forced oven to 200°C.
  • Blanch the unpeeled garlic in boiling water for 5 minutes, then drain.
  • Cut the lemon in half and squeeze the juice into the cavity of the chicken, then rub the skin with the rosemary, extra virgin olive oil and season with salt and pepper.
  • Cover the breast (only) with foil and sit the chook on a trivet in a shallow baking dish (about 5 cm deep), then transfer to the middle shelf of the oven and cook for 40 minutes.
  • After the 40 minutes remove the foil and pour 125ml Verjuice and 125ml water over the chicken and put the blanched garlic into the bottom of the baking dish.
  • Cook for a further 20 minutes. Remove the chook and place breast side down onto a warm serving plate and cover well with foil, then allow to rest for 25 minutes.
  • To make a jus, pour all the pan juices from the baking dish into a small sauce pan and add 1 cup of warm chicken stock, pour into a narrow serving jug, then refrigerate this while the chicken is resting.
  • Just before serving, scoop away the fat that has risen to the top, warm the remaining jus.
  • Carve the chook, then pour over the jus and serve with the roasted garlic, boiled waxy potatoes and a bitter green salad.

Pancetta and Herb Stuffing

Method:

  • Heat oil and butter in a large, non-stick frying pan over medium heat.
  • Add pancetta, onion and garlic.
  • Cook, stirring often, for 10 minutes or until onion is soft.
  • Remove to a bowl.
  • Add breadcrumbs, parsley, basil, lemon rind and juice.
  • Season with salt and pepper.
  • Mix to combine.
  • Set aside for 30 minutes to cool.
  • To cook, loosely fill neck cavity of a turkey with one-quarter of the stuffing.
  • Fill main cavity of turkey with remaining stuffing.

Roast Herbed Turkey Roll with Meyer Lemon Mayonnaise

Method:

  • Preheat oven to 180C.
  • Place turkey breast skin-side down on a work surface and make an incision lengthways along the thickest part of the breast to butterfly. Open flat and season to taste.
  • Combine herbs, garlic, rind and half the olive oil in a small bowl, season to taste and spread evenly over turkey. Roll into a long cylinder, tucking ends under, then tie securely at intervals with kitchen twine.
  • Place turkey on a wire rack in a roasting tray, drizzle with remaining oil, season to taste and roast, basting occasionally, until golden and juices run clear when pierced with a skewer (1 hour 10 minutes-1 hour 15 minutes)
  • Remove from oven, cover loosely with foil and rest for 15 minutes.
  • Meanwhile, for Meyer lemon mayonnaise, combine yolk, juice and mustard in a small bowl, whisk to combine, then add oil in a thin continuous stream, whisking continuously until incorporated.
  • Add rind, season to taste and set aside.
  • Serve sliced turkey with mayonnaise to the side.

Honey-Glazed Baked Ham (Crowd Size)

Method:

  • Place ham, fat side up, on rack in shallow roasting.
  • Insert meat thermometer into ham surface at a slight angle or through the end of the ham so tip is in center of thickest part of ham and does not touch bone or fat.
  • Roast 12 to 16 minutes per pound in 325ºF oven or until thermometer reads 120ºF.
  • Remove ham from oven.
  • Pour drippings from pan.
  • Remove any skin from ham.
  • Cut fat surface of ham lightly in uniform diamond shapes; insert whole clove in each diamond.
  • Mix honey, mustard and ground cloves; brush on ham.
  • Roast uncovered about 20 minutes longer or until thermometer reads 135°F. 5
  • Cover ham with tent of aluminum foil and let stand about 10 minutes or until thermometer reads 140ºF.

Key Lime Bars

Method:

  • Heat oven to 350ºF.
  • Grease square pan, 9x9x2 inches.
  • Mix cookie crumbs and butter thoroughly with fork. Press evenly in bottom of pan.
  • Refrigerate while preparing cream cheese mixture.
  • Beat cream cheese in small bowl with electric mixer on medium speed until light and fluffy.
  • Gradually beat in milk until smooth.
  • Beat in lime juice and lime peel.
  • Spread over layer in pan.
  • Bake about 35 minutes or until center is set.
  • Cool 30 minutes.
  • Cover loosely and refrigerate at least 3 hours until chilled.
  • For 36 bars, cut into 6 rows by 6 rows.
  • Garnish with lime peel.
  • Store covered in refrigerator.

White Chocolate Lime Bars

Method:

  • Heat oven to 350ºF.
  • In medium bowl, mix 3/4 cup flour, 1/4 cup sugar, 1/4 cup butter, the pecans, salt and egg yolk.
  • Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches.
  • Bake about 20 minutes or until golden.
  • In medium bowl, beat 1 cup sugar, 1 tablespoon flour, the lime peel, lime juice, 3 eggs and the food color with electric mixer on medium speed until slightly thickened.
  • Pour over baked layer.
  • Bake 25 to 30 minutes or just until no indentation remains when touched lightly in center.
  • Cool completely, about 1 hour.
  • In 1-quart saucepan, heat baking chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until smooth.
  • Stir in water until spreadable.
  • Spread cooled bars with glaze.
  • Refrigerate 30 minutes.
  • For bars, cut into 6 rows by 6 rows.
  • Top each with raspberry.
  • Store covered in refrigerator up to 48 hours.

White Chocolate-Fudge Torte

Method:

  • Heat oven to 400°F.
  • Spray 9-inch springform pan with nonstick cooking spray.
  • In large saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth.
  • Cool 35 minutes or until completely cooled.
  • Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume.
  • Fold eggs into cooled chocolate until well blended.
  • Pour into sprayed pan.
  • Bake at 400°F. for 15 to 20 minutes.
  • Cake edges will be set but center will jiggle when moved.
  • Cool in pan on wire rack for 1 1/2 hours or until completely cooled.
  • Refrigerate 1 1/2 hours or until firm.
  • Heat white chocolate and 3 tablespoons whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted.
  • In large bowl, beat cream cheese, powdered sugar and crème de cacao until smooth.
  • While beating, slowly add white chocolate mixture until smooth.
  • In chilled small bowl, beat remaining whipping cream until stiff peaks form.
  • Fold into white chocolate mixture.
  • Fold in miniature chocolate chips.
  • Spread over cake.
  • Refrigerate until firm, 1 hour or overnight.
  • To prepare sauce, drain raspberries, reserving syrup.
  • Add water to syrup to make 3/4 cup.
  • In small saucepan, combine syrup mixture and cornstarch; mix well.
  • Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries.
  • Refrigerate until cold.
  • Serve sauce with dessert.
  • Store in refrigerator.

Vegetable Slice

Method:

  • Finely chop the onion & garlic.
  • Cook in a little oil with dried herbs and spices until golden brown.
  • Cube the tofu and add to pan.
  • Mix well and cook for a few minutes.
  • Transfer to a blender or food processor and whizz until smooth.
  • Aim for a creamy consistency, adding a little water or soya milk if necessary.
  • Transfer to a large bowl.
  • Make the pastry by rubbing the margarine into the flour, until it looks like fine breadcrumbs.
  • Add enough water to make a dough that's not too sticky.
  • On a floured surface, roll the dough to the size of your baking tray.
  • In a food processor, whizz all the vegetables (except the tomatoes) until very fine.
  • Add to the tofu mixture and mix well.
  • Transfer the mixture to the pastry case.
  • Slice the tomatoes thinly and decorate top with them.
  • Sprinkle a little olive oil and dried herbs over the tomatoes.
  • Bake for about 45 minutes at 200C or gas mark 6.

Boulangere

Method:

  • Preheat oven to 240⁰C.
  • Grease a 10cm round 1 cup-capacity cast iron baking dish with half the butter.
  • Slice potato thinly with a mandolin.
  • Layer potatoes, onion, salt, pepper, thyme, rosemary and butter evenly through each layer.
  • Overfill by 2-3cm and press layers down firmly as you go.
  • Finish with a knob of butter on top.
  • Fill to ¾ full with stock.
  • Bake in oven for ½ an hour with lid on, then another 40 minutes with lid off until golden.
  • Quantities can be adjusted to go into a larger baking dish, just scale up recipe.

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