Chef: That’s Amore Cheese

Course: Dessert

Servings: 6 people

Ingredients
300 mL Espresso Coffee
4 eggs
80g Sugar
1 pinch salt
300g savoiardi biscuits
500g That’s Amore Mascarpone
2 tbsp marsala liquor or brandy
Dutch cocoa powder for dusting

Instructions
Brew coffee, set aside and leave it to cool.
Separate egg whites from yolks in 2 different bowls.
Whisk egg yolks with sugar for 5-6 mins, until pale and fluffy.
Add mascarpone and whisk gently until smooth.
Whip the egg whites with a pinch of salt until stiff, add whites to the mascarpone mixture and fold gently.
When coffee is cool, add marsala and stir.
Dunk the savoiardi in the coffee, quickly and one at the time, and arrange them in a ceramic tray to create the first layer.
Pour half of the mascarpone mixture over the first layer of savoiardi biscuits.
Add another layer of soaked biscuits and spread the remaining mascarpone mixture.
Dust with cocoa powder and leave in the refrigerator to set for at least 4 hours or overnight.

Chef: Dean Schmideg

Course: Dessert

Servings: 10-12 people

While it may be traditional to have a Christmas pudding on your table for that festive lunch or dinner, if the weather is warmer and you are looking for something a little lighter at the end of a big feast, this is the dessert to serve up and is sure to impress. The Pandoro which is similar to a Panettone but without fruit, is a traditional naturally leavened cake that dates back to the late 1800s in Verona, Italy. It is eaten over the Christmas period, often for breakfast with a coffee and also great sliced thickly and used to make an ice-cream sandwich or for French Toast or bread and butter pudding.

 

Ingredients

1 x Dacasto Pandoro 700g
1 x 200g tub That’s Amore Ricotta Delicata
1 x 250g tub That’s Amore Mascarpone
1 x 250ml bottle Eoss Raspberry Coulis
1 x 170g punnet Driscoll’s blueberries
1 x 125g punnet Driscoll’s blackberries
2 x 125g punnets Driscoll’s raspberries
1 heaped tablespoon vanilla bean paste or extract
Milk (if required)
3 tablespoons sifted icing sugar
Extra icing sugar for serving

 

Instructions

Wash the berries and leave to dry. Mix, but reserve eight raspberries to garnish.

Take the Pandoro and cut horizontally into six slices approx. 3cm in thickness and set aside.

Mix the ricotta and mascarpone together in a bowl until well combined and add the vanilla and icing sugar. The consistency should be like very lightly whipped cream and should almost slide of the spoon. If necessary add a splash or two of milk.

Take the base of the Pandoro and spread with three tablespoons of raspberry coulis and then top with three tablespoons of the ricotta mascarpone mix. Add a handful of berries and then cover with the next slice of Pandoro, being sure to turn it slightly so the points don’t line up. Follow this process with the remaining layers, using less of the coulis, cheese mix and berries as the slices get smaller.

When the cake is assembled, top with a little of the ricotta mascarpone and arrange the raspberries on top. This is best served immediately, however you can pop it in the fridge, and remove it half an hour prior to serving. Just before you take it to the table liberally sift icing sugar over it to resemble snow. Just be aware that that if it is refrigerated for an extended period, the cheese will not be as soft and the coulis will start to absorb into the cake, however it is just as delicious.

Once everyone at the table has seen the Pandoro you can split it in two for easier cutting. Any leftovers will keep for up to three days covered in the fridge.

Merry Christmas and Buon Natale!

Chef: Dean Schmideg

Course: Side

Servings: 4-5

While many Spanish Paella recipes use meat and seafood I have taken some of the best produce this season has to offer to create a bright and colourful vegetarian version, perfect for those who are gluten free. The best part of this dish is the ability to change up the ingredients depending on your preference. Swap out the green beans for asparagus and the squash for broccolini, marinated or canned artichoke hearts are also great and suit this Valencian style Paella Rice. For meat lovers fry up chorizo with chicken thigh pieces or grill some prawns sprinkled with smoked paprika, set aside and pop into the rice a few minutes before it’s ready.

Ingredients
1 x 325g packet From Basque With Love Paella Rice
1 x 500ml Maggie Beer Vegetable Stock mixed with 500ml boiling water
5 tbsp canned Capriccio diced tomato
1 leek, halved and finely sliced
1 long orange or red bullhorn capsicum, diced
200g green beans, topped and cut into thirds
150g peas, shelled
4 yellow squash, halved and cut into wedges
200g Flavorite sugar plum tomatoes
1 long red chilli finely sliced
1/2 large lemon cut into wedges
4 tbsp chives, chopped
3 tbsp extra virgin olive oil
Smoked paprika, salt & pepper (optional)

Instructions
Firstly take the chunks of squash, sprinkle with a little olive oil, smoked paprika, freshly ground pepper and salt and toss to combine.

Take a large (36cm) paella pan or equivalent sized saute pan and fry the squash on high heat until browned but not cooked through. Remove from pan and repeat this process with the chopped green beans cooking for only a minute or two until bright green. Remove and set aside with the squash.

Heat the 3 tbsp of olive oil and gently fry the leek, capsicum and half the chilli until softened. Turn up the heat, add the Paella rice and toast for about one minute before adding  the diced tomato, stock and water. Bring to the boil, turn down the heat just a little to medium scatter over the fresh peas and arrange the whole sugar plum tomatoes evenly around the pan. Cook for 20minutes or until all the liquid is completely absorbed the rice is al dente. Most importantly don’t touch the rice while it is cooking as you want it to develop a golden crust on the bottom known as the ‘socarrat’.

Add the squash and green beans back into the pan 15mins into the cooking time to heat through and once ready garnish with the remaining chilli and chives, arrange the wedges of lemon in the centre of the pan and serve immediately.

Chef: Dean Schmideg

Course: Side

Servings: 4

Crunchy, lemony and a little spicy, this quick and easy way of preparing broccolini is a far more tasty alternative to steaming the greens and while it may only be a side, it’s sure to be the hero. Serve with grilled fish, chicken or a simple pasta or make it the centrepiece of a vegetarian meal. Also nice instead of salad if you need to take something to a BBQ.

Ingredients
1 x bunch broccolini
2 tbsp Cobram Estate Robust Extra Virgin Olive Oil plus more for serving
1 large clove garlic, crushed
1/4 long red chilli, roughly chopped (add more if you like it hotter)
Grated zest and juice of 1/2 lemon
25g flaked almonds
Salt and pepper

Instructions
Wash broccolini and trim bottoms of stems.

Heat a non-stick frypan over medium heat, add oil and fry garlic and chilli gently for about 30 seconds until fragrant.

Add broccolini, turning constantly for about one minute until the colour of broccolini starts to change. Add a little splash of water to produce some steam and stop garlic from burning and then toss in the almonds, add salt and pepper to taste and continue to fry for another 2-3 minutes until the almonds have toasted and the broccolini is cooked through but still crunchy.

Remove to a serving dish add a squeeze of lemon, sprinkle over the zest and finish with a drizzle of olive oil.