Classy Christmas Recipes from Winning Appliances

Christmas Recipes

Thanks to our friends at Winning Appliances we have some gourmet recipe ideas for you to try this festive season.

Featuring fresh seasonal produce and easy to follow instructions these recipes are sure to be a hit at Christmas.

 

 

Christmas Recipe

SUMMER BERRIES GALETTE

APPLIANCE: NEFF 60CM PYROLYTIC ELECTRIC BUILT-IN OVEN WITH VARIOSTEAM
RECIPE CREATED BY: BRONTE MURRAY

 

INGREDIENTS

DOUGH
1 1/2 cups (225g) plain flour
1/2 tsp salt
2 tbsp caster sugar
125g cold butter, cubed
1/3 cup (80ml) iced water

FILLING
1 punnet (125g) blueberries
1/2 punnet (125g) strawberries,
hulled and sliced
1 punnet (125g) raspberries
2 tbsp maple syrup
1 tsp vanilla paste
grated zest of 1 lemon
1 tbsp lemon juice
1/2 cup (65g) almond meal
1 egg, lightly whisked
raw sugar, to sprinkle
thick cream or ice-cream, to serve

METHOD

1. Preheat oven to 180°C on CircoTherm Intensive.
2. In a food processor, pulse flour, salt, sugar and butter until mixture resembles fine
breadcrumbs.
3. While food processor is running, slowly add water and continue to process until mixture
comes together in a ball. Place dough on a piece of cling film, shaped into a flat disc and
refrigerate for 20 minutes, or until firm.
4. Combine berries, maple syrup, vanilla, zest and juice in a bowl.
5. Remove dough from fridge and place between two sheets of baking paper; using a rolling pin,
roll into a circle of approximately 4mm thickness. Remove top sheet of paper and place the
pastry onto a baking tray.
6. Pour almond meal in an even layer in the centre of dough, leaving a 5cm border around the
edge. Spoon the berry mixture on top of the almond meal and gently fold over the edges of
the dough to encase the berries.
7. Brush pastry all over with egg and sprinkle liberally with raw sugar. Place tray on level 2 of
preheated oven and bake for 40 minutes, or until pastry is golden and crispy.
8. Serve with thick cream or ice cream.

 

 

 

Christmas Grilled Lobster Recipe

GRILLED LOBSTER TAILS WITH SMOKED GARLIC BUTTER

APPLIANCE: KALAMAZOO K1000
RECIPE CREATED BY: RUSSELL CROSDALE

 

INGREDIENTS

DOUGH
125g salted butter, softened
2 garlic cloves, finely chopped
2 tsp smoked Hungarian paprika
2 tsp finely chopped parsley
1/2 tsp cumin
1/2 tsp celery salt
1/2 tsp ground cinnamon
1/2 tsp cracked black pepper
1/3 tsp liquid smoke (optional)

LOBSTER TAILS
6 lobster tails, 250g each
1/4 cup finely chopped parsley
vegetable oil for cooking
12 wooden skewers

METHOD

1. Light the Argentinian charcoal in Kalamazoo to prepare for direct grilling.
Place Smoked Garlic Butter ingredients into a medium bowl and mix until
well combined.
2. From the underside of the lobster tails, use kitchen scissors to cut down
towards the tails on either side of the soft belly. Peel back the underside of the
shell, and gently remove lobster meat starting from the tail end. Lift the meat
so it is resting on top of the shell.
3. Lay lobster tail belly side down and insert skewers either side of the tail. Baste
flesh with Garlic Butter and set aside.
4. Preheat coal to medium-high (200°C). Brush the grill with oil, place the lobster
tails flesh side down for 1 1/2 – 2 minutes; turn, baste with smoked garlic
butter and cook for a further 5-6 minutes or until just cooked. If you have a
temperature probe, cook lobster to an internal core temperature of 55°C.
5. To serve, drizzle with extra butter and parsley

 

 

Recipe Vegetable Bake

INCREDIBLE ROOT VEGETABLE BAKE

APPLIANCE: AEG 60CM STEAMPRO COMBI-STEAM OVEN (can also be cooked in a conventional oven on shelf Level 2 on 210°C)
RECIPE CREATED BY: NADIA FONOFF

 

INGREDIENTS

3 large (600g) beetroots
6 large (2kg) brushed potatoes, peeled, ends trimmed
2 large (1kg) sweet potatoes, peeled, ends trimmed
400ml creme fraiche
2/3 cup (160ml) vegetable stock
1 cup (80g) grated Parmesan cheese
1/2 cup (60g) grated Gruyere cheese
2 tbsp finely chopped thyme leaves
3 garlic cloves, finely chopped
1 tbsp Dijon mustard
1/4 cup Red-veined sorrel leaves (or other baby herb)
salt and pepper, to taste

METHOD

1. Set oven to 100°C, full steam (100%). Steam whole beetroots in
a perforated tray for 30 minutes or until tender. Meanwhile, slice
potatoes and sweet potatoes to 3-4mm thick. Once the steamed
beetroots are cool to touch, peel then slice at the same thickness as
potatoes. Transfer each vegetable to its own medium-sized bowl
(you’ll have 3 bowls).
2. Set oven to 200°C on True Fan Cooking.
3. Lightly grease a 12-cup/3-litre capacity oven dish (30x30cm square).
4. In a large mixing bowl, add the remaining ingredients, except the
baby herbs, and whisk to combine. Season with salt and pepper.
5. Divide creamy mixture between the three vegetable bowls. Use your
hands to ensure vegetable slices are well coated with cream mixture
then transfer all the coated vegetables to the prepared oven dish.
Pour any remaining cream over vegetables. Season with extra salt and
pepper. Bake for 45 minutes. Stand for 5 minutes to set, then serve
sprinkled with fresh baby herbs.

 

 

For more delicious festive recipes, be sure to check out the Winning Appliances ‘Summer of Senses’ Design and Culinary Guide or head to our previous Christmas recipe post here.

 

Wishing all our valued clients & suppliers a wonderful Christmas and New Year – Retreat Design will be closed from Tuesday 22nd Dec at 5pm until 9am Monday 11th January.

 

 

 

Enjoying the Design Blog?

Sign up for monthly updates including the latest design inspiration from Italy. Unsubscribe any time.

Sign Up

Write a Reply or Comment

Your email address will not be published. Required fields are marked *


About the Design Blog

Welcome to the Design Blog. Here we're sharing the latest kitchen and bathroom products from our Italian manufacturers. We'll also bring you inspiring kitchen renovations and beautiful bathrooms. Feel free to ask questions in the comments.