Central Coast Home & Lifestyle Magazine Summer 2022..

Recipes

Peach, Beetroot and Walnut salad

METHOD 1. Place the oil , vinegar , mustard and sugar in a screw-top jar and shake until well combined. Season. 2. Use a vegetable peeler or mandolin to thinly slice the beetroot . Place in a large bowl with the peach , radish , rocket and strawberry . Drizzle with the dressing and gently toss to combine. Divide among serving plates. Sprinkle with feta cheese and toasted walnuts.

INGREDIENTS 1/4 cup extra virgin olive oil 2 tbsp wholegrain mustard 2 tsp caster sugar

1 bunch small beetroot, ends trimmed 2 peaches, stoned and cut into wedges 1 bunch radishes, thinly sliced 120g packet baby rocket 100g strawberries, sliced 100g Feta cheese, crumbled 1/2 cup walnuts, toasted and chopped

Baby broccoli with Pine Nuts, Parmesan and Lemon

METHOD 1. Steam the baby broccoli over a saucepan of boiling water for 4-5 mins or until just tender. Drain. Place on a shallow plate. 2. Drizzle with the oil and lemon juice . Season. Sprinkle with parmesan and pine nuts .

INGREDIENTS 2 bunches baby broccolini 1 tblsp extra virgin olive oil 2 tsp lemon juice 1/3 cup shaved parmesan 2 tblsp pine nuts, toasted

Christmas Turkey with Lemon & Oregano stuffing Serves 8-10 Cooking time: 2 hours 20 mins

METHOD 1. Preheat oven 180c or 160c fan. Grease a large roasting pan. Rinse Turkey (including cavity) under cold running water and pat dry with paper towel. 2. Combine butter, garlic, lemon zest and oregano, and season well. Using fingers, gently loosen the skin from breast meat and push butter mixture under the skin. 3. To make stuffing, combine rice, currants, pistachios and egg, and season well. Fill cavity with the rice stuffing and then 2 lemon halves. Secure cavity with a skewer and tie legs with kitchen string. Place on a rack in a roasting pan, brush with oil and season well. Squeeze remaining lemon over the turkey. Cover with foil. Bake 1 hour. 4. Remove foil and bake for another 1 hour 20 mins, or until juices run clear when a skewer is inserted in thickest part of the turkey. Rest for 10 mins before carving.

INGREDIENTS

4kg Whole Turkey 100g butter at room temperature 4 cloves garlic, crushed 1 tsp lemon zest 1 tbsp oregano 2 small lemons, halved 1 tbsp olive oil Stuffing 2 cups cooked brown rice 1/2 cup currants 85g pistachios, toasted, chopped 1 free range egg

What to drink - Athletes Of Wine Vino Athletico Macedon Chardonnay 2021 - Delicious cool climate Chardonnay, perfectly balanced between fruit and creamy buttery-ness. $35 - Upstairs Wines