christmas entertaining

Fill these mini meringues with creamy strawberry mousse for a delicious, chilled dessert.

Strawberry mousse meringues

strawberries, hulled

(40 grams) icing sugar

water

gelatine powder

Coles Australian Free Range Egg white

(185 milliliters) thickened cream, whipped

pkt Coles Make at Home Petite Meringues

Mint leaves, to decorate

Make this delicately spiced stew ahead of time for last-minute gatherings. Ideal for freezing, the flavours of this Greek-style stew intensify when made ahead

One-pot beef stifado

olive oil

baby onions

golden caster sugar

garlic cloves, chopped

bay leaves

cinnamon

allspice

oregano

tomato purée

tbsp red wine vinegar

tomatoes

milliliters red wine

Heat the oven to 180C/160C fan/gas 4. Heat 2 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef all over, removing it to a plate with a slotted spoon as you go (you may need to do this in batches). Drizzle the rest of the oil into the pan. Peel the onions (but leave whole) and add to the pan, then scatter over the sugar. Sizzle for 5 mins, stirring now and then until starting to brown. Add the garlic, bay, cinnamon stick, allspice, cloves and oregano, and cook for 1 min more. Stir in the tomato purée and cook for another minute, then tip in the beef along with any resting juices. Stir to coat in the spiced onion mixture.

Add the red wine vinegar and chopped tomatoes. Rinse the cans out with the wine and pour it in, then add a third of a can of water. Season with salt and stir well. Bring to a simmer, stir again, then cover with the lid and transfer to the oven for 1 hr.

Remove from the oven and stir again. If the sauce looks very thick, add a splash more water. Cover again and return to the oven for another hour, or until the meat is fork-tender – the timing will depend on the cut you’ve used. Serve hot. To get ahead, leave to cool completely, then transfer to an airtight container and chill for up to three days or freeze for up to three months. Defrost completely in the fridge overnight, then reheat in a pan over a low heat with a splash more water to loosen, if needed.

Top buttery puff pastry with caramelised onions and melted cheese for a festive buffet or dinner party winner that you can make ahead and freeze

Roast sweet potato & onion tart with goat’s cheese

red onions,

cranberry sauce

1kg sweet potatoes,

tsp chilli flakes

puff pastry

goat's cheese

egg,

thyme sprigs, to serve

Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.

Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.

Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top – trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat’s cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.

Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.

It's not Christmas without a perfect trifle. Begin recipe 4 hours ahead. You will need a 2.5L dish and piping bag with plain nozzle.

Fruits of the forest Christmas trifle recipe

(about 300 grams) rhubarb, washed, chopped

orange

(330 grams) caster sugar

vanilla beans, split, seeds scraped

star anise

cherries

raspberries

(125 milliliters) Cointreau

(35 grams) cornflour

(180 grams) pure icing sugar, sifted

(500 milliliters) thickened cream

(500 grams) mascarpone

savoiardi biscuits

freeze-dried

Re-invent your cheese platter with this baked brie and cranberry cob.

Baked brie and cranberry in a cob

white cob loaf

whole brie round

146.25 gm whole berry cranberry sauce

thyme leaves

almonds,

Step 1

Step 2

Cut cob loaf crossways about 3cm from the top. Reserve lid. Remove centre of bread to create a hole the same size as the brie. Discard centre of bread (see note). Place cranberry sauce on the base and around sides of hole. Top with brie. Sprinkle with thyme. Season with salt and pepper.

Step 3

Replace lid. Enclose in foil. Place on a baking tray. Bake for 35 minutes or until cheese has melted. Remove from oven. Stand 5 minutes. Remove and discard foil. Sprinkle with almonds and honey. Serve.

Top 5 christmas entertaining recipes from across the web

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Strawberry mousse meringues

One-pot beef stifado

Roast sweet potato & onion tart wit...

Fruits of the forest Christmas trif...

Baked brie and cranberry in a cob

Top 5 christmas entertaining recipes from across the web

The most viewed christmas entertaining recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry mousse meringues

One-pot beef stifado

Roast sweet potato & onion tart wit...

Fruits of the forest Christmas trif...

Baked brie and cranberry in a cob

The most viewed christmas entertaining recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine