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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.