WeekendinFEATURE
WeekendinFEATURE
CELEBRATIONS
Terri Barker - Christmas Pudding
Ice Cream
Hayley Reece - Cherry Tomato, Pesto &
Feta Tart
from New Plymouth, New Zealand
from Somerset, England
METHOD
Preheat oven to 2000C, grease a large
baking tray or line with parchment paper.
Roll out pastry to about thickness of a $1
coin, use a sharp knife to score a border
in the pastry about 2cm from edge, but
don't cut all the way through.
If you are using a pre-rolled sheet that
is quite thin, you might wish to trim the
edge (about 1.5- 2cm) and place that on
top of the remaining sheet to create a
higher border.
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Place in the oven on middle shelf for
approx 15-20 minutes or until edges puff
and turn golden.
INGREDIENTS
Serves 4-6
• 100g mixed no-soak dried fruit
• 60ml light or dark rum
• 30ml port
• Grated rind and juice of 1 orange
• 450ml fresh single cream
• 3 egg yolks
• 100g caster sugar
• 150ml fresh double cream
• 5ml ground mixed spice
Remove from oven and allow to cool
for a few minutes before scattering with
torn fresh basil. It can be served warm or
cooled.
METHOD
Mix the dried fruit, rum, port and orange
rind and juice together, then set aside to
marinate overn ight.
Serve with other party nibbles.
INGREDIENTS
• 250g puff pastry - half a block or a
pre-rolled sheet.
• 3 tbsp green pesto
• Approx. 20 cherry tomatoes - halved
• 100g feta cheese - cubed or crumbled
• Handful of fresh basil
Gently heat the single cream in a small
saucepan to simmering point.
Dollop pesto in the centre and spread
evenly up to the scored edge.
Arrange halved cherry tomatoes however
you like (I love symmetry so mine are
always in rows) leaving a small gap in
between. Scatter the feta in between the
tomatoes (add more if you wish).
Whisk the egg yolks and sugar together
in a medium bowl until pale and thick.
Gradually pour on the hot cream, stirring
continuously.
Strain the mixture into a medium heavybased or double saucepan and cook over
a gentle heat, stirring continuously until
it coats the back of a wooden spoon. Do
not boil. This takes about 20 minutes. Set
aside to cool.
Whip the cream until stiff then fold into
the cold custard with the dried fruit mixture and mixed spice.
Pour into a shallow freezer container, then
cover and freeze for about 3 hours until
mushy.
Turn into a chilled bowl and beat well, return to the freezer container and freeze for
a further 2 hours until firm.
Transfer to the fridge to soften for 30 minutes before serving.
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