LOADING

Type to search

recipes: SARAH TODD’S CHRISTMAS IN JULY

To celebrate Christmas in July {which is officially tomorrow} Sarah Todd, one of Australia’s most loved celebrity cooks, has teamed up with Lurpak to create these mouth-watering festive recipes bursting with rich buttery flavours. Enjoy…


As butter is often considered the unsung hero at festive feasts, Sarah and Lurpak {bellamumma’s fave butter and Hubbie’s fave cooking butter} are encouraging Australians to warm up with these hearty Christmas inspired dishes, from a delicious Roast rib of beef with a tarragon garlic compound butter and nut butter brussel sprouts to a dark chocolate wreath cake with fluffy peppermint buttercream icing that will satisfy any sweet tooth. Merry ‘middle of the year’ celebrations…

ROAST RIB OF BEEF WITH A TARRAGON GARLIC COMPOUND BUTTER NUT BUTTER BRUSSEL SPROUTS
Prep: 30 min
Cooking: 3 hours
Serves: 8 to 10

what-you-need: 
250g Lurpak salted butter, softened
2 teaspoons lemon juice
4 garlic cloves, minced
3 tablespoons fresh parsley, chopped
2 tablespoons fresh tarragon, chopped
¼ teaspoon black pepper
3.8kg beef fore rib (4 rib joint)
2 onions, sliced rounds
1 whole garlic, sliced in half
1 tablespoon all-purpose flour
125ml port
500ml organic beef stock
salt and freshly ground black pepper

Nut butter brussel sprouts
400g brussel sprouts, cut in half and par steamed
2 tablespoons of Lurpak unsalted butter
salt and freshly ground black pepper
½ teaspoon smoked paprika
2 tablespoons lemon juice
1/4 cup dried cranberries
1/4 cup toasted pecans

what-you-do:

To create compound butter, combine butter, lemon juice, garlic, parsley and tarragon in a bowl and mix until well combined. Place on a piece of cling wrap and roll into a log. Twist ends to seal. Refrigerate at least 1 hour.

Preheat the oven to 200 degrees. Take the beef out of the refrigerator and bring to room temperature, which could take u1 hour or more. Slice compound butter into rounds and lather on beef together with a generous amount of salt.

Place the onion slices into a roasting pan and sit the beef on top. Position the rib on the onion slices so that it sits on its bones in a “L” shape. Cook according to the beef’s weight and your taste. Tip: For beefed cooked underdone, give it 33 minutes per kg.

For a joint this size, allow a cooking time of about 2 hours. If the beef is straight out of the refrigerator, add another 20 minutes. For medium beef, at room temperature allow 40 minutes per kg, and for well-done meat, 60 minutes per kg. This size joint will feed a large table of 8-10 hungry guests.

Remove the beef from the oven, place it on a carving board and allow to rest in a warm part of the kitchen covered in foil for 30 minutes before carving. Do not clear up the tin.

Once you have taken out the beef, place the pan along with the pan juices on the stove top and add ½ cup port and reduce by 1/3. Add beef stock and reduce by another 1/3. Add flour while stirring and bring back to the boil. Strain and season to taste with salt and pepper.

Transfer to gravy boat and serve with the beef. Serve with your choice of winter roast vegetables.

To cook the brussel sprouts, add Lurpak butter into a pan and begin to cook on medium heat until milk solids begin to caramelise. Add brussel sprouts and toss, season with salt, pepper and smoked paprika and finish with lemon juice, cranberries and pecans.

DARK CHOCOLATE WREATH CAKE WITH FLUFFY PEPPERMINT BUTTERCREAM ICING

Prep: 20 minutes
Cooking 40 minutes
Serves: 8-12

what-you-need:
For the Cake
300g all-purpose flour
500g caster sugar
100g dark unsweetened cocoa powder
20g baking powder
14g salt
250ml buttermilk at room temperature
250ml hot brewed coffee or espresso
4 eggs at room temperature
150 ml vegetable oil
30 ml pure vanilla extract

For the Buttercream
300g Lurpak salted butter, softened and cut into cubes
400g icing sugar (icing, powdered), sifted
2 tablespoons milk
5ml pure vanilla extract
3ml peppermint extract
Pinch of salt
Few drops of green food colour

what-you-do:
Preheat oven to 180 degrees. Prepare one round 8-inch wreath pan with butter and cocoa
powder. Tap out excess.

Fit an electric mixer with the paddle attachment, sift and add all dry ingredients. In a larger measuring jug gently whisk together all remaining ingredients and add wet mixture to dry ingredients and mix on medium for 2 minutes.

Pour into prepared pan, batter will be a liquid consistency. Bake got 40 minutes or until a toothpick or skewer comes out almost clean.

Cool on a wire rack for 10 minutes. Loosen edges with a small palette knife and gently invert onto rack until completely cool.

For the frosting, whip butter for 8 minutes on medium speed in the electric mixer with the paddle attachment. Butter will become pale and creamy.

Add remaining ingredients and mix on low for 1 minute, then on medium for 6 minutes. Frosting will be very light, creamy and fluffy.

Take your wreath cake and slowly spread the icing on the top of the cake. If you like extra peppermint completely coat the outside of the cake.

Store in a cake keeper at room temperature for up to 2 days or refrigerator for 5 days. Best enjoyed at room temperature.

 

connect:
For more information on Lurpak
visit lurpak.com/en-au/

Follow instagram.com/lurpakau/

+ follow Sarah instagram.com/sarahtodd/
+ stay tuned for more of his posts

SaveSave

SaveSave

Tags:

You Might also Like

Leave a Comment

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