Recipes: A very merry feast

PLANNING a modern feast this Christmas? Try this trio - great Aussie seafood, a traditional roast turkey and a new take on a sweet family fave.

mango white choc gateau taste dec 3

PLANNING a modern Australian feast this Christmas? Try this trio, which combines great Aussie seafood, a traditional roast turkey with a nutty bacon and orange stuffing, and a new take on a sweet family favourite.

-- Michelle Southan, Good Taste 

MANGO, WHITE CHOCOLATE & COCONUT GATEAU

- Serves 8

- Preparation time: 50 minutes

- Cooking time: 1 hour 5 minutes (plus 1 1/2-2 hours cooling and chilling time )

- Skills needed: Intermediate

** 

4 egg whites

1 cup caster sugar

2/3 cup coconut flakes

2 x 180g pkts white chocolate, finely chopped

600ml thickened cream

2 fresh mangoes, peeled, thinly sliced

Icing sugar, to dust

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Preheat oven to 120C. Line three baking trays with non-stick baking paper. Draw a 22cm-diameter disc on each sheet. Turn the paper ink-side down. Line a fourth baking tray with non-stick baking paper.

Use an electric beater to beat the egg whites in a large clean, dry bowl until soft peaks form.

Add the sugar, 1 tablespoon at a time, beating constantly until the mixture is thick and glossy.

Spread one-quarter of the meringue mixture on to one disc. Repeat with two-quarters of the remaining meringue mixture to make two more discs. Sprinkle the discs with three-quarters of the coconut.

Spoon remaining meringue mixture into a piping bag fitted with a 1cm-diameter plain nozzle. Pipe logs of meringue on to the fourth lined tray. Sprinkle with remaining coconut. Bake the meringue discs and logs for 1 hour or until crisp and dry. Turn off oven.

Leave trays in oven, with the door slightly ajar, for 1 1/2 hours or until cool.

While the meringue is cooling, place the chocolate and 1/4 cup of the cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water).

Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Set aside for 5-10 minutes to cool slightly.

Use an electric beater to beat the remaining cream in a bowl until soft peaks form. Gently fold the cream into the chocolate mixture until just combined. Cover with plastic wrap and place in the fridge for 1 hour to chill.

Place one meringue disc on a serving plate and spread with one-third of the white chocolate cream. Top with one-third of the mango. Repeat with the remaining meringue discs, chocolate cream and mango.

Cover with plastic wrap and place in the fridge for 1 hour or until the meringue softens slightly.

Break the meringue logs into large pieces and place on top of the cake. Dust with icing sugar.

Tip: You can make the meringue discs and logs up to one day ahead of serving. Store in an airtight container between sheets of baking paper.

Recipe: Kathy Knudsen

Picture: Rob Palmer

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ORANGE & MUSTARD ROAST TURKEY WITH WALNUT & BACON STUFFING

- Serves 10

- Preparation time: 30 minutes

- Cooking time: 4 hours

- Skills needed: Intermediate

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2 tbsp fresh orange juice

1 1/2 tbsp olive oil

80g butter

1 tbsp dijon mustard

1 large brown onion, finely chopped

200g bacon, rind removed, coarsely chopped

1/2 cup raisins

1/2 cup coarsely chopped walnuts

1/4 cup chopped fresh sage

3 cups fresh sourdough breadcrumbs (made from day-old bread)

1 tsp finely grated orange rind

1 egg, lightly whisked

5.5kg whole fresh or thawed frozen turkey

2 cups water

-- GRAVY

1/4 cup plain flour

3/4 cup dry white wine

3 cups chicken stock

1 tbsp worcestershire sauce 

Stir the orange juice, oil and 30g of butter in a small saucepan over low heat until butter melts. Remove from heat. Whisk in mustard.

Set aside until you need to baste the turkey.

To make the stuffing: Melt the remaining butter in a large frypan over medium-low heat.

Cook the onion, stirring occasionally, for 5 minutes or until soft. Add the bacon and cook, stirring occasionally, for 5 minutes or until golden.

Stir in raisins, walnuts, sage, breadcrumbs and orange rind. Transfer to a medium bowl. Season with salt and pepper. Set aside to cool slightly. 

Stir in the egg. 

To cook the turkey: Preheat oven to 180C. Remove excess fat, giblets and neck from the turkey cavity. Wipe inside and out with paper towel.

Loosely fill the cavity with stuffing. Tie the legs together with unwaxed kitchen string. Tuck the wings under. Place the turkey on a rack in a deep roasting pan. Brush with a little of the orange juice mixture. Pour the water into base of pan. Cover turkey with baking paper. Cover the pan tightly with foil.

Roast for 1 hour. Remove foil and paper. Brush the turkey with more of the orange juice mixture. Replace paper and foil. Roast for a further 1 hour.

Uncover the turkey and brush, again, with the orange juice mixture.

Pour out any liquid in base of pan. Roast turkey, uncovered, for a further 1 1/2 hours, brushing twice, or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer.

Transfer turkey to a serving dish. Cover with foil and set aside for 30 minutes to rest.

To make the gravy: Drain the excess fat from the roasting pan, reserving 1/4 cup of fat in the pan. Place over medium heat. Add the flour. Cook, stirring, for 1 minute or until bubbling. Remove from heat.

Gradually whisk in the wine and stock. Cook over medium heat, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked on to the base, for 8-10 minutes or until the gravy boils and thickens. Stir in worcestershire sauce, then season with salt and pepper.

Transfer to a serving jug and serve with the turkey.

Tip: You can make the turkey stuffing and orange basting mixture up to one day in advance. 

Recipe: Cynthia Black

Picture: Ian Wallace

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QUKE OYSTERS WITH SOY & GINGER DRESSING

- Serves 4

- Preparation time: 5 minutes

- Cooking time: 5 minutes

- Skills needed: Basic

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3 tsp sesame seeds

4 qukes (baby cucumbers), halved lengthways

1 tbsp soy sauce

2 tsp rice wine vinegar

1/2 tsp sesame oil

1/2 tsp finely grated fresh ginger

1/2 tsp brown sugar

12 natural oysters, in the half shell

Stir the sesame seeds in a small frypan over medium heat for 2 minutes or until pale golden. Transfer to a bowl.

Use a teaspoon to scrape the seeds from the qukes. Cut the qukes into thin strips.

Combine soy sauce, rice wine vinegar, oil, ginger and brown sugar in a bowl. Divide dressing among the oysters. Top with the quke and sesame seeds.

Serve immediately.

Tip: If you want to buy oysters in advance, the best way is to buy unopened oysters and shuck them yourself. Alternatively, already shucked oysters can be kept in the coldest part of your fridge covered with damp paper towel for a day or two. 

Recipe: Gemma Luono

Picture: Steve Brown