FINE DINING MONSTER

  Sour cherry and macadamia stuffing balls Ingredients (11) 8 rashers streaky bacon 1/4 cup (60ml) extra virgin olive oil 1 onion, finely chopped 1/4 cup sage leaves, finely chopped 6 garlic cloves, crushed 2 cups (140g) fresh sourdough breadcrumbs 80g frozen pitted sour cherries, finely chopped 60g macadamias, finely chopped, toasted 1/3 cup flat-leaf parsley, roughly chopped 2 tbs lemon thyme leaves, finely chopped, plus extra to serve 1 egg, lightly beaten The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only. Method 1. Preheat oven to 190°C. Line a baking tray with baking paper. Cut one bacon rasher into lardons. Heat 1 tbs oil in a large frypan over medium-high heat. Cook lardons for 6-8 minutes until crispy. Transfer to a large bowl. 2. Reduce heat to low and add onion, sage and garlic to the pan. Cook, stirring occasionally, for 8-10 minutes until soft. Transfer to the bowl wi...

  Mango, passionfruit and white chocolate trifle Ingredients (26) 300g double cream 8 (750g total) large passionfruit 3 (1.2kg total) mangoes White chocolate mousse 1 (1.6g) platinum-strength gelatine leaf 3 (45g total) egg yolks, at room temperature 1/3 cup (80ml) thickened cream, plus 300ml extra 2 tsp caster sugar 140g white chocolate, chopped Passionfruit curd 1/2 cup (125ml) fresh strained passionfruit pulp, seeds discarded 7 (125g total) egg yolks 100g caster sugar 125g chilled unsalted butter, chopped Passionfruit gel 2 x 170g cans passionfruit pulp in syrup, strained (seeds discarded) 1 tbs caster sugar 3/4 tsp agar-agar powder (vegan gelatine substitute, from supermarkets) Vanilla sponge 4 large eggs, at room temperature 2 tsp vanilla bean paste 100g caster sugar 2/3 cup (100g) plain flour, triple sifted 60g unsalted butter, melted Lime and rum syrup 100g brown sugar 1 1/2 tbs dark rum Finely grated zest and juice o...

  Christmas Goose Ingredients 12 lb. goose Salt and freshly ground black pepper 3 medium carrots, scrubbed and cut in half 3 stalks celery, cut in half 1 head garlic, cut in half crosswise 1 bunch fresh thyme sprigs 1 bunch fresh sage 1 medium onion, cut in half 8 sprigs flat-leaf fresh parsley 1 dried bay leaf 1 tsp. whole black peppercorns 1/2 cup white wine 1 Tbsp. unsalted butter Directions If goose is frozen, place it in the refrigerator overnight to thaw. Remove goose from the refrigerator, and let it stand at room temperature for 30 minutes. Heat oven to 400°F. Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Remove the first and second joints of the wings, and set them aside for use in making the sto...

  Croissant Breakfast Casserole with Lemon Curd and Berries Ingredients Croissant Casserole 8 ounces cream cheese, at room temperature 2 tablespoons powdered sugar, plus more for dusting 2 1/4 teaspoons vanilla extract, divided 8 large eggs 2 cups whole milk 2/3 cup granulated sugar 4 tablespoons unsalted butter, melted, plus more for baking dish 1 tablespoon grated lemon zest (from 2 large lemons) 1 teaspoon ground cardamom 3/4 teaspoon kosher salt 24 (4 1/2-inch) day-old mini croissants or 12 large croissants, halved 1 (12.7-ounce) jar store bought lemon curd (such as Bonne Maman) (about 1 cup) Macerated Berries 1 pint (10 ounces) fresh blueberries, divided (about 2 cups) 6 ounces fresh blackberries, divided (about 1 cup) 3 tablespoons granulated sugar 1 1/2...

  Christmas Margaritas Ingredients 1 (14-oz.) can unsweetened coconut milk 2 Tbsp. cream of coconut 12 oz. silver tequila 8 oz. triple sec 1/4 c. lime juice 4 c. ice Lime wedge, for rimming glass Sanding sugar, for rimming glass Lime slices, for garnish Cranberries, for garnish Directions   Combine coconut milk, cream of coconut, tequila, triple sec, lime juice and ice in a blender. Blend until smooth. Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries.

  Shaved Apple Fennel Salad Ingredients  1/4 cup extra-virgin olive oil 2 Tbsp. sherry vinegar   2 tsp. whole-grain mustard 2 tsp. pure maple syrup 1 1/2 tsp. finely chopped shallot (from 1 shallot) 1 1/4 tsp. kosher salt 1/4 tsp. freshly ground black pepper 1 large bulb fennel, trimmed, cored, and very thinly sliced (about 2 1/2 cups), fronds reserved for garnish 1 medium Granny Smith, Golden Delicious, or Mutsu apple, cored, quartered, and very thinly shaved, preferably using a mandoline (about 1 3/4 cups) 1 medium Honeycrisp, Fuji, or Braeburn apple, cored, quartered, and very thinly shaved, preferably using a mandoline (about 1 3/4 cups) 2 medium stalks celery, very thinly sliced (3/4 cup) 1/2 cup chopped toasted pecans Directions Make the dressing: Whisk oil, vinegar, mustard, maple syrup, shallot, salt, and pepp...