Campion & Curtis Newsletter - December 2007
Welcome to the festive season edition of the Campion and Curtis newsletter.

We're aware that few people have time to read lengthy newsletters at this time of year - so we promise to keep it brief and to the point. This newsletter is dedicated to cooking for Christmas with lots of recipe ideas for those keen to get into the kitchen. Roast turkey, stuffing, the best turkey gravy, Christmas pudding, mince tarts, panforte and even a berry pudding to try.

Also a big thank you to the many readers who have ordered copies of the Campion & Curtis books in the lead up to December, we hope you enjoy them. Ditto to everyone who joined one of the Foodies' Tours of Melbourne throughout 2007.

There will be a bumper newsletter released in January with lots of foodie news for the New Year. This will include details of exciting new Foodies Tours around Melbourne for 2008, plus cooking classes for the public and corporate groups. Until then, enjoy the festive break and we'll see you in 2008!

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Chocolate and hazelnut panforte
This is our own version of panforte, a firm toffee-like cake of Italian origin. Use new the best couverture you can afford.
When cooked and cooked, slice into wedges and wrap in silicon as gifts for food-loving friends.

150 g (5 oz) dark chocolate, chopped
150 g (5 oz) caster sugar
350 g (12 fl oz) honey
500 g (1 lb) hazelnuts, skins removed
200 g (7 oz) citron, diced
50 g (1 3/4 oz) plain flour
50 g (1 3/4 oz) Dutch cocoa
2 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground black pepper
1/4 tsp ground cloves
1/4 tsp mixed spice

Preheat oven to 150°C (300F).

Prepare a 23 cm (9 in) springform cake tin by lining base and sides with silicon paper.
Lightly grease with hazelnut or olive oil.
Place chocolate, sugar and honey in a large saucepan and dissolve over low heat, stirring regularly.
Place hazelnuts and citron in a large bowl.
Sift flour, cocoa and spices, add to nut mix and combine well.
Pour hot chocolate mixture over dry ingredients and stir together quickly.
Press firmly into prepared tin.
Bake in preheated oven for 60 minutes.
During cooking the mixture will start to bubble at the edges of the tin.
When bubbles have almost reached the middle, the cake is ready.
Remove and, if necessary, smooth top using a butter knife.
Cool for 15 minutes, then remove from tin.
Allow to cool completely before cutting into quarters.
Panforte can be wrapped in silicon paper and stored in a cool dark place for up to 6 months.
To serve, cut into thin slices with a sharp knife and serve with coffee.

Serves 18-20.

The best ever turkey gravy
This gravy is so intense and studding you need only a tablespoon or two per drizzled over each persons roast turkey.

1 kg Turkey bones
1 onion, roughly chopped
1 leek, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
A few whole black peppercorns
2 bay leaves
Parsley stalks
2-3 litres water

Place bones in a large saucepan. Add vegetables, peppercorns, herbs and water, and bring to the boil.
Remove any scum from the surface, reduce to a simmer and cook for 2-3 hours.
Strain and press down hard on the ingredients to extract all the flavour.
When the stock has cooled slightly, refrigerate to allow fat to set on the surface.
Skim fat off the surface and return to a small saucepan.
Simmer the stock over a low-medium heat until reduced 250 ml (1 cup).
It will produce a rich, slightly sticky intense gravy.

Roast turkey breast with cranberry, walnut and orange stuffing
A rolled fillet with a good stuffing in the centre is a great way to prepare turkey for Christmas.
When purchasing the fillet, ask your butcher to even out the thickness of the breast, if necessary.
Better still, if you ask nicely and bring your stuffing with you, your butcher may even stuff and roll the meat for you. However, it's fairly easy to do at home.

2 tbsp olive oil
Knob of butter
1 onion, finely diced
2 cloves garlic, crushed
1/4 cup chopped parsley
70 g (1/2 cup) craisins (dried cranberries)
40 g (1/3 cup) roasted walnuts, roughly chopped
Chopped zest and juice of 1 orange
150 g (3 cups) fresh breadcrumbs
1 egg
Salt and freshly ground black pepper
Melted butter
1 - 1.5 kg whole turkey breast, skin on

Preheat oven to 180 C.

Heat a small saucepan over a medium heat.
Add oil, butter, onion and garlic and cook for 7-8 minutes, until soft.
Place in a large bowl and allow to cool.
Add parsley, cranberries, walnuts, orange zest and juice, breadcrumbs and egg.
Season with salt and pepper and mix well.

Spread out a large piece of aluminium foil and brush well with melted butter.
Lay the turkey on the buttered foil, skin side down.
Push the small fillet under the main part of the breast to one side, keeping it attached.
You are aiming for fairly even thickness of turkey.
Spread the stuffing across the centre of the turkey and then wrap the turkey around it.
Wrap the turkey gently in the buttered foil to create a sealed roll.
Tie gently with string to keep it sealed.

Place in a baking tray and cook in the preheated oven for 1 hour.
Test with a skewer: if the juices run clear, it's ready.
If not, cook for 10 minutes more, then test again.
When ready, remove the turkey from the oven and rest in a warm place for 10-15 minutes.
Unwrap and carve to serve.

Serves 4-6.

Fruit mince pies
Where would Christmas celebrations be without a batch of fruit mince pies to enjoy?

75g currants
90g sultanas
1/2 apple, grated
40g blanched almonds
2 tbsp brown sugar
1/2 tsp ground cinnamon
Zest of 1 lemon, chopped
Zest of 1 orange, chopped
1 tbsp brandy or rum, optional
Shortcrust pastry
Egg wash
2–3 tbsp caster sugar, additional
Preheat oven to 180C.

Combine fruits, nuts, sugar, spice, citrus zest and alcohol if using.
Stir well and set aside to macerate for 2 hours.
Roll pastry out on a lightly floured board.
Cut out 7.5cm circles. Lightly butter mini tart shells or mini muffin tins and place a pastry circle in each.
Press circles down gently with fingers. Prick pastry with a fork.
Cook in the preheated oven for 6–8 minutes, or until pastry is dry and just beginning to colour.
Allow pastry shells to cool.
Fill shells with fruit mince.
Roll remaining pastry out, or alternatively use shortbread for a richer taste, and cut into 5cm circles or stars and place on top of fruit mince.
Brush with egg wash and sprinkle with additional sugar.
Bake in preheated oven for 6–8 minutes, or until pastry tops are cooked.
Makes 18.

Christmas pudding
This is the pudding recipe we have been making for years and no doubt will continue to make for years to come, as Christmas just wouldn't be the same without it. It uses stout to give it a delicious richness, which is the giveaway that it originated in Ireland, from where my family and I emigrated in 1973. This mix makes two large puddings - one for the day itself and one to put away for mid-year Christmas. AC

175 g (6 oz) self-raising flour
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp mixed spice
450 g (15 oz) fresh breadcrumbs
700 g (22 oz) brown sugar
450 g (15 oz) currants
225 g (7 1/2 oz) raisins
225 g (7 1/2 oz) sultanas
100 g (3 1/2 oz) mixed peel or candied orange peel
50 g (1 3/4 oz) slivered almonds
Zest of 1 orange
Zest of 1 lemon
225 g (7 1/2 oz) margarine
3 medium eggs
65 ml (2 1/3 fl oz) brandy
275 ml (9 fl oz) Guinness
2 x 1 litre (1 2/3 pt) pudding bowls, buttered

Sift together flour and spices. Stir in breadcrumbs, brown sugar, currants, raisins, sultanas, mixed peel, almonds and citrus zest.
Melt margarine and mix with eggs, brandy, stout and margarine. Stir wet mix into dry mix, combining both fully.
It may look quite runny at this stage but will thicken in the refrigerator. Cover mixture and refrigerate overnight.
Preheat oven to 160 C (320 F).
Divide pudding mixture between two greased pudding bowls. Cover with buttered greaseproof paper and foil.
Tie down tightly with string under the rim of each pudding bowl or, easier still, use a large elastic band.
Place pudding bowls in a deep baking tray (use two trays if you need to) and pour hot water into the dish until it comes three-quarters of the way up the bowl.
Cover entire tray with a double layer of foil.

Place baking tray in the oven and cook for 3-4 hours.
Check water level from time to time and add more if needed. Test the puddings with a skewer as you would a cake, to make sure they are cooked.
Either serve while still hot or keep at room temperature for up to 6 months.

Serves 10.

Panettone and raspberry pudding
This is really beautiful pudding and a terrific way to use up left over panettone. 10 slices panettone
150g raspberries
3 medium eggs
1/4 cup caster sugar
2 cups milk
1 tsp vanilla extract
1-2 tbsp caster sugar, additional

Preheat oven to 180C.

Scatter raspberries over the top.
Beat eggs, sugar, milk and vanilla extract together in a bowl.
Pour egg mixture over panettone slices.
Allow to stand for 10–15 minutes, then push panettone down to soak up egg mixture.
Sprinkle additional caster sugar over the top.
Bake in preheated oven for 40-45 minutes.
When ready, the pudding will be puffed and golden.
Serves 4–6.