Fifty-Plus News - Pastiche with Virginia Hill

Taking the heat out of Christmas

What are you planning for Christmas this year? To follow the traditions of the
United Kingdom for Christmas, with a big roast, baked veggies followed by a huge pudding and rich Christmas Cake or to indulge in something a little lighter and fresher when it comes to feasting during the festive season. Maybe a cross between the two approaches, such as seafood starters, with a contemporary version of turkey and ham, with a light flavoursome plum pudding and liqueur Christmas cake, might be the go this year.
Whatever you opt for, you will find your microwave oven an indispensable tool in your kitchen, especially if you have no choice but to cook your Christmas masterpiece on the day.
So become an iconoclast this Christmas by sitting back, relaxing and letting your microwave do what it does best, which is to quickly and healthily cook stylish traditional fare, whilst keeping you sane and the kitchen cool.
Converting Christmas food to your microwave oven is easy because we all aim for a moist turkey, plum pudding and Christmas cake (and once you have tried microwave cooking fish, you may never do it any other way). As well as turning out superb main courses you can also make superior sauces without a double saucepan as there is no direct heat in the oven, zap seasonal vegetables without losing vitamins and minerals whilst maintaining vibrant colours and flavour and toast nuts and roast coffee beans to highlight their flavours, for the occasion.
Because microwave power works by rubbing water molecules together several million times a second, within food, food rarely browns so will require basting and glazing, however as food cooks quickly it doesn’t lose its juices, vegetables retain their vitamins and colour and the microwave oven does not heat up the kitchen and the bonus is that it uses relatively little energy.
If you are concerned about orchestrating a multi-course Christmas meal with one oven, remember that all foods continue to cook on after they are removed from the oven, so by covering tightly they remain hot.
Otherwise there is always the ever useful option of slicing meats and puddings, saucing then covering and reheating gently on a low power, prior to serving. This platter goes from oven to table, keeping cleanup to the minium.
Remember the golden rule for successful microwaving is ‘do not overcook’ because the weight of the food determines the length of the cooking time.
So if you’ve been microwave scared, here’s a chance to prove yourself wrong, by cooking and enjoying our stylish Christmas menu.

MENU serves 4 – 6

Cold platter of fresh oysters, prawns and scallops with 3 dipping sauces, such as lime hollandaise, Kilpatrick sauce and sweet chilli sauce

Turkey & Ham Roulade with Mustard Mayonnaise

Warm Asparagus and your favourite cold Potato Salad

Plum Pudding and Silky Brandy Sauce

Golden Grand Marnier Christmas Cake

Follow the following cooking order:
o Christmas Cake
o Plum Pudding with Silky Brandy Sauce
o Turkey Ham Roulade
o Fresh Asparagus

GOLDEN GRAND MARNIER CHRISTMAS CAKE
2 x 200g packets of fruit medley
1 cup sultanas
4 tblsp mixed peel
1 cup Grand Marnier
250g margarine
4 eggs beaten
2 tblsp apple concentrate
2 tsp mixed spice
1 cup self raising flour
1 cup wholemeal self raising flour
Blanched almonds for decorating

Place the fruit medley, sultanas and peel in a microwave safe bowl. Pour over the Grand Marnier and cook on HIGH (100%) uncovered for 5 minutes. Add the margarine, stirring to melt it. Add the eggs and apple concentrate mixing well. Add the flours and spice, stirring well.
Line the base of a 21cm round microwave safe container with absorbent paper towel. Pour in the cake mix and spread out evenly. Decorate with the almonds. Place the container on the outer edge of the turntable and cover loosely with paper towel. Microwave on MEDIUM (50%) for 15 minutes moving the container to the opposite side of the turntable halfway through cooking time. Allow to stand until cool. Invert on to a serving plate and glaze lightly with warm apricot jam.
NB: Coeliacs may substitute with gluten free flour.

CHRISTMAS PUDDING
375g mixed dried fruit
3 tblsp brandy
1 cup self-raising flour
1 tsp cinnamon
1 tsp nutmeg
50g butter, grated
1 slice of wholemeal bread, crumbed
1 large egg
2 tblsp apple concentrate
2 tblsp skim milk
Place fruits and brandy in a microwave safe pyrex jug. Stir and cover. Cook on HIGH (100%) for 2 minutes. Sift the flour, cinnamon and nutmeg into a mixing bowl. Rub in the butter, then stir in the breadcrumbs. Add the egg, apple concentrate and milk, stirring well. Spoon the mixture into the jug, mixing well. Cover the plastic wrap and elevate on a roasting rack. Microwave on DEFROST (30%) for 10-15 minutes. Allow to stand for 5 minutes before inverting on a serving plate and serving with Silky Brandy Sauce.
NB: Coeliacs may substitute with gluten free flour.

SILKY BRANDY SAUCE
40g unsalted butter
20g plain flour
60g caster sugar
2 tblsp golden syrup
310ml milk
60ml brandy
Place the butter in a 1 litre pyrex jug and microwave on HIGH (100%) for 35 seconds until melted. Add the flour and blend well. Mix in the sugar and golden syrup and microwave on HIGH (100%) for 1 minute. Add the milk gradually and microwave on HIGH (100%) for 5 minutes, stirring several times during cooking. Add the brandy just before serving. Reheats easily on MEDIUM HIGH (70-80%).

TURKEY HAM ROULADE
1kg boned turkey breast fillet
wholegrain mustard
6 slices of quality ham off the bone
3-4 asparagus spears blanched
For the baste: equal proportions of wholegrain mustard and light soy sauce blended well
Pound the turkey breast between two sheets of plastic wrap so it is an even thickness. Brush lightly with mustard then layer with ham. Place asparagus down the centre of the prepared fillet. Form the prepared fillet into a roll and secure with satay sticks. Baste breast all over, place on a microwave roasting rack, cover loosely with paper towel and microwave on MEDIUM HIGH (80%) for 8 minutes. Turn turkey over, baste, re-cover and microwave a further 8 minutes on MEDIUM HIGH (80%). Set aside roulade, wrapped in foil, until ready to slice and serve with Cranberry sauce.
WHITE AND GREEN ASPARAGUS
500g of trimmed fresh asparagus, white and green
Rinse prepared asparagus. Arrange spears in a large casserole dish with feathery ends facing towards the centre. Sprinkle with a tablespoon of water, cover and microwave on HIGH (100%) for 3-4 minutes. Serve immediately.

• Contact Virginia Hill at her Cooking Centre, 10c Cromwell Road, South Yarra, 3141, telephone 9804 7235, email: virginiahill@i.net.au Use the same contact details for copies of 'Zap to the Max' $19.95 plus $5 delivery charge. Virginia also presents a radio show on 3RPH every Tuesday morning, beginning on 6 April, 2004.