Platter Perfection
BROUGHT TO YOU BY 180 degrees
Christmas is the time for gathering friends and family for festive fun – make hosting (or gifting), a breeze with 180 Degrees crackers and biscuits — providing a beautiful base for a myriad of toppings.
INGREDIENTS
Pomegranate Roasted Grapes (gf) (v)
500 grams red grapes
2 tablespoons extra virgin olive oil
2 tablespoons pomegranate molasses
sea salt and ground pepper
Garlic and Cumin Whipped Feta (gf) (v)
1/2 cup cream cheese, at room temperature
1/3 cup soft feta
2 cloves garlic, crushed
1/2 teaspoon ground cumin
pinch sea salt
Roasted Walnut and Yoghurt Dip (gf) (v)
1 cup walnut pieces, toasted
1 cup Greek natural yoghurt
2 teaspoons lemon juice
1 teaspoon each runny honey, sea salt and extra virgin olive oil
1 clove garlic, crushed
Baked Brie with Maple, Cranberries and Pecans (gf) (v)
200 gram round of brie, top lightly scored25 grams butter
1/2 cup pecan halves, roughly chopped
1/4 cup dried cranberries
2 tablespoons each brown sugar, runny honey and maple syrup
1 teaspoon finely grated orange zest
1/2 teaspoon chopped fresh rosemary
1/8 teaspoon each ground cinnamon and nutmeg
Lemon Posset (gf)
1/2 cup (110 grams) caster sugar
450 ml cream
90 ml lemon juice
METHOD
Pomegranate Roasted Grapes: Preheat the oven to 180°C fan bake. Put the grapes in a baking dish, drizzle over the olive oil and pomegranate molasses and season with salt and pepper. Roast for 30 minutes until wilted and juicy. Cool on the tray. Makes 500 grams.
Garlic and Cumin Whipped Feta: Using a small food processor, blitz all the ingredients together until smooth and light. Tip into a serving bowl. Makes 1 cup.
Roasted Walnut and Yoghurt Dip: Blitz all the ingredients, except 2 tablespoons of the nuts, in a small food processor until smooth. Tip into a serving bowl and drizzle with a little olive oil and the reserved walnuts. Makes 1 1/2 cups.
Baked Brie with Maple, Cranberries and Pecans: Preheat the oven to 180°C fan bake. Put the brie in an ovenproof baking dish and bake for about 12 minutes or until softened but not bursting. Combine all the topping ingredients in a small pot and bring to the boil, stirring to dissolve the sugar. Spoon the topping over the brie and serve immediately. Makes 1.
Lemon Posset: Put the sugar and cream in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes, take off the heat and pour in the lemon juice. Stir well and it will start to thicken. Pour into small glasses. Chill for 2 hours to set. Makes 2 cups.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.