Christmas Special: Party Time by Eatwell Team November 22, 2024 Nothing kicks off the silly season more than Jordan Clay in the kitchen! Together, Emma and Jordan whip up a delicious Marinated Strawberry and Clam Gazpacho that’s sure to become your new go-to. You’ll also enjoy gourmet galette, haloumi burgers and some irresistibly cute sticky rice bites that are almost too adorable to eat. Milk Bun Haloumi Burgers Bite into a delicious balance of flavours with these crispy, golden halloumi burgers, layered with fresh greens and a zesty sauce that Emma is sure the whole family will love! Ingredients 500g green cabbage finely sliced (I love using a mandolin for slaws)1/3 cup finely grated parmesan1/3 cup dried cranberries, chopped¼ cup Birch & Waite Honey Mustard Dressing6 brioche bunsLemnos Haloumi Burger PattiesThe Healthy Baker Plain Flour, for dusting6 tbsp Baxter’s Caramelised Onion Relish Method: Make the slaw first by combining the cabbage, parmesan, dried cranberries and Birch & Waite Honey Mustard Dressing together in a bowl. Set aside in the refrigerator until needed.Using the GreenPan Elite Contact Grill with grill plates, toast the brioche buns.Dust the Lemnos Haloumi Burger Patties in The Healthy Baker Plain Flour and pop into the GreenPan Bistro XXL Airfryer and cook for 12 mins.Construct by spreading the Baxter’s Caramelised Onion of the top bun. Dollop the slaw on the bottom bun and nestle a Lemnos Haloumi Burger Pattie in the centre. Sticky Rice Bites with Tahini Dipping Sauce In this dish, the sticky rice provides a satisfying texture, while the nutty tahini and salty nori bring a delicious umami balance. Perfect for a light snack before the Christmas feasting begins! Serves 4 as an entrèe Ingredients 1 packet Tilda Sticky Rice1 tsp sesame oil1 tsp soy sauce1/3 sheet nori paper, chopped1 tbsp sesame dressing To Serve Birch & Waite Spiced Tahini Dressing & Sauce Method: Mix ingredients together. Roll into small balls and cook in the GreenPan Elite Contact Grill (both plates on) until browned.Serve with Birch & Waite Spiced Tahini Dressing & Sauce. Yum! GreenPan Bistro XXL Airfryer The GreenPan Bistro XXL Airfryer is a safer, healthier option with its PFAS-free non-stick coating. You can rest assured that none of those so-called “forever chemicals” will contaminate your food. Why do we love it? Cleaning up afterwards is a breeze! The basket and crisping tray wipe clean easily. • Cleaning up afterwards is a breeze! The basket andcrisping tray wipe clean easily.• The elegant smoky blue colour will brighten your kitchen. The hot air technology lets you cook with less oil or fat. This versatile appliance offers more than just airfrying; you can also bake, roast and grill in a flash! Choose from 11 one-touch presets to cook anything — from meats and fish to vegetables and cakes — in its generous 7.2L basket, spacious enough to serve four-to-six people.• The shake function reminds you when to shake your food while it is cooking so you can achieve even crisping.• No PFAS, PFOA, lead or cadmium to contaminate your food. For more visit greenpan.com.au Galette Savour the delightful combination of caramelised onion relish, creamy fetta and fresh zucchini in this mouthwatering galette. Wrapped in a golden puff pastry, the sweet and savoury flavours blend perfectly for a delicious, rustic dish that’s ideal for entertaining this festive season. Serves 6-8 Galette Pastry 2 sheets of Borg’s Original Puff Pastry1 tbsp Sunny Queen Farms The Odd Eggs Readyto-Pour Egg Mix (for glaze)1 tsp Nigella seeds Filling 3 tbsp Baxter’s Caramelised Onion Relish1 cup Sunny Queen Farms The Odd Eggs Readyto-Pour Egg Mix150g Lemnos Fetta Cubes1/3 cup milk1 zucchini, strips peeled lengthways1 bunch asparagus, halved lengthwaysOther in-season green vegetables if you like (fresh peas are delicious)Cracked pepper & flaked salt, to tast Herb Sprinkle Zest 1 lemonSmall bunch parsley, finely choppedSmall bunch dill, finely chopped Method: Preheat your oven to 180°C fan-forced.Lay the Borg’s Original Puff Pastry sheet over the GreenLife Baking Large Tray pressing down on the overlap. Roll the edges and crinkle with your fingers. Using a pastry brush, brush Sunny Queen The Odd Eggs Ready-to-Pour Egg Mix on the border of the pastry, then sprinkle the edge with Nigella seeds.In a bowl mix together the Sunny Queen The Odd Eggs Ready-to-Pour Egg Mix, a packet of Lemnos Fetta Cubes, 1/3 cup of milk and a pinch of salt and pepper. Set aside.Spread the base of the galette with Baxter’s Caramelised Onion Relish.Arrange the zucchini and asparagus (and other green seasonal vegetables if you like) over the Baxter’s Caramelised Onion Relish.Pour the egg mixture over the vegetables.Bake in the preheated oven for 15-18 mins until the pastry is puffed and golden and the egg is set.While the galette is baking, mix together lemon zest, parsley and dill.To serve, cut into rectangles and scatter the herb sprinkle over the top. GreenPan Padova Ceramic Non-Stick CookwareDiscover the GreenPan difference — the healthier, safer option in your kitchen. We’re all about healthy eating, but did you know that what you cook on matters too? This cookware set not only looks stunning, it is also coated with ceramic non-stick that is toxin-free as it contains no PFAS, PFOA, lead and cadmium. You can cook worry-free as none of these harmful chemicals will leach into your food and no toxic fumes will be released, even if you accidently overheat your cookware! Furthermore, GreenPan’s ceramic non-stick is enhanced with diamond particles for superior durability, ensuring fast and even heating on all types of stovetops, including induction. Plus the set composition is made to cover everything for endless meal possibilities, from stovetop to oven. Think about tasty stews, perfectly seared seafood or even skillet pizza! For more visit greenpan.com.au Marinated Strawberry & Clam Gazpacho Recipe / Jordan Clay, PipisBy Jordan Clay and Tom Hunter, overlooking the sweeping stretch of white sand that leads to St Kilda. The kiosk offers a laidback dining experience with a menu that reflects the best of local produce, inspired by the changing seasons and the nearby ocean. With a focus on fresh, sustainable ingredients, Pipis serves up a range of creative dishes, perfect for a casual bite after a swim or a relaxing seaside meal. Jordan shares with us a delicious Marinated Strawberry and Clam Gazpacho. Ingredients Gazpacho 1 punnet fresh strawberries, hulled1 ripe red tomato, quartered1/3 English cucumber, peeled and chopped1 red capsicum, seeded and chopped1–2 cloves garlic, peeled1 shallot, peeled & quarteredA liberal amount extra–virgin olive oil (approx. 4-5 tbsp)1 tbsp white wine vinegarA few sprigs fresh lemon thymeSalt, to taste1 tbsp white soy sauce1 tsp Hinoki Mirin (optional)500g fresh clams (Goa Pipis or similar)½ cup white wineGrilled mushrooms (optional garnish) Method First, marinate the gazpacho: In a container, combine the strawberries, tomato, cucumber, capsicum, garlic and shallot. Drizzle generously with extra-virgin olive oil and white wine vinegar. Add the lemon thyme and season with salt. Cover and refrigerate overnight (or at least 6 hours if you’re short on time).The next day, remove the marinated mixture from the fridge. Blitz everything in a blender on high speed until completely smooth. For extra shine, drizzle in a little more olive oil as you blend. Add the white soy sauce and Hinoki Mirin for a subtle lift of flavour.Pass the blended gazpacho through a finemesh sieve to achieve a smooth, velvety texture.Chill until ready to serve.In a large pot, steam the clams in white wine over medium heat until they open, about 5–7 mins. Discard any that remain closed.Ladle the chilled gazpacho into bowls. Add the steamed clams and garnish with grilled mushrooms, if desired. Enjoy! Featured in EatWell Magazine 55 featuring the Emma Dean Christmas Special! Thank you to our sponsors!