Spiced Lamb in Lettuce Cups

Christmas Nougat

Preheat oven to 180°C.

Lightly brush a 15cm square cake pan with oil. Line the base with 1 sheet of rice paper.2Spread pistachios over baking tray. Bake for 4-5 minutes, until toasted.

Set aside to cool.3In a medium saucepan, combine sugar, honey, glucose and water, and stir over low heat for 5-7 minutes, until sugar dissolves. Increase heat to high and boil, without stirring, for 20 minutes, occasionally brushing down sides of pan with a pastry brush dipped in water.

Remove from heat.4Meanwhile, in a clean bowl, using an electric mixer, beat egg-white and rosewater together until stiff peaks form. With the motor running, pour hot sugar syrup into the egg-white mixture in a thin, steady stream.

Using a metal spoon, stir in pistachios and cranberries. Pour into prepared pan. Press firmly into the base.

Top with the remaining rice paper sheet. Set aside in a cool, dry place for 4 hours to set.

Turn nougat onto a chopping board and cut into 3cm squares to serve.

Couscous Dried Fruit Salad

Rinse the couscous under cold, running water.  Add to a saucepan with 750ml water, bring to a boil then reduce heat to low, cover and cook for 15 mins or until soft.  Drain and rinse under running water and set aside to cool completely.

Whisk together olive oil and lemon juice, season and pour over the cooled couscous.  Toss to coat. 

Add remaining ingredients and mix well.  Spoon into a presentation bowl to serve.

This salad can be served cold or at room temperature.

Moghrabieh can be substituted for Israeli (pearl) couscous.  Simply follow the cooking instructions on the packet as they can vary.

Hot Cross Muffins

1. Preheat oven to 200°C. Grease and line a 12 hole muffin pan. Sift flour, mixed spice and cinnamon into a large Combine the egg, milk and butter in a jug. Pour into a well in the centre of the flour mixture. Stir until just combined.
2. Divide the mixture among the prepared pans and smooth the surfaces. Bake for 15-20 minutes. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely
3. Place the icing sugar in a small bowl. Gradually stir in water to make a thick icing. Pipe a cross onto each muffin and set aside until the icing is set.

Gingerbread Decorations

1. Place butter, sugar and golden syrup in the bowl of an electric mixer. Beat until creamy. Add egg and mix until well combined.

2. Gently fold in the flour, almond meal and spices until a dough has formed. Shape into a flattened ball and refrigerate for at least 30 minutes.

3. Pre-heat oven to 180C (160C fan-forced). Roll the dough out onto a floured surface to 5mm thickness. Using star and round shaped cutters, cut shapes and transfer to lined oven trays. Using a small piping nozzle, cut a hole in the top of each shape prior to baking. Re-roll the dough offcuts until all has been used.

4. Bake for 12-14 minutes, until golden. Allow to cool on trays for 5 minutes before removing to a cooling rack to cool completely.

5. Once cool, decorate the biscuits with icing and currants. Thread lengths of ribbon through the holes and tie. Decorate your Christmas tree or give as gifts.

Alternative option: Prior to baking, press flaked almonds or slivered almonds into the dough and bake. Once cooked and cool, dust with icing sugar.

Hot Cross Buns

In a small saucepan, heat the milk until just boiling. Pour ¼ cup of the hot milk into a small bowl. Set aside remaining milk.

Add 1 tsp of the caster sugar to the ¼ cup of milk. Sprinkle the yeast of the top and stir. Sit at room temperature until bubbly and doubled in size, approx. 10 min.

Meanwhile, add the butter to remaining reserved hot milk and stir to combine. Set aside to cool to room temperature.

In a large bowl, place flour, bicarb, cinnamon, nutmeg and salt. Make a well in the centre. Pour in the milk and butter mix. Stir. Then add the yeast mix. Stir to combine. Add the egg. Continue to stir until a sticky dough forms.

Tip onto a lightly floured clean surface, and knead until it becomes a smooth dough, about 5 mins.

Place the dough into a large oiled bowl. Cover with cling film, sprayed with oil and leave to rise in a warm place for 1 hour or until it has doubled in size. Add the sultanas, mix again, and recover. Rest again in a warm place for another hour.

Meanwhile, preheat the oven to 200C. Grease and line a baking tray with baking paper.

Divide the dough into 12 pieces and roll into balls on a lightly floured surface.

Arrange onto prepared tray, leaving a 2cm space between each ball. Spray with oil, cover and rest for 30-60 mins, or until dough has risen again.

For the paste:

In a small bowl, combine flour and icing sugar. Gradually add water, 1 tbspn at a time, until a paste forms.

Using a piping bag with a small nozzle (or a small snap lock bag with the corner snipped) fill with the paste and pipe along the centre of each row of rolls. Turn the tray and repeat this across the centre of the rolls to form a cross.

Bake on the middle rack in the oven for 20 mins or until golden.

Gently heat the jam to melt to a syrupy consistency. Brush the tops of the warm buns to glaze.

Serve warm or at room temperature.

Panforte

1. Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake pan.

   Place sugar, honey and chocolate in a large saucepan and gently heat until chocolate is melted. Stir in the raisins, figs, cherries, cranberries and nuts. Mix well.

   Add flour, cocoa and spices to mixture and working quickly mix it together until all combined. You may need to wear a thick rubber glove. Press mixture into prepared pan and bake for 13-15 minutes. Set aside to cool before removing from pan to cool completely.