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Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

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Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Duck liver pâté with pickled cranberries


This duck liver pâté packs a boozy, festive punch.

You'll need

250 gm softened butter 150 gm bacon, finely chopped 3 golden shallots, thinly sliced 2 garlic cloves, finely chopped 4 thyme sprigs 1 fresh bay leaf 1 kg duck livers, trimmed 60 ml brandy Finely grated rind of ½ orange 4 pimento berries, finely ground in a mortar and pestle 80 ml (1/3 cup) pouring cream To serve: sliced crusty white bread   Pickled cranberries 160 gm frozen cranberries, defrosted 150 gm caster sugar 60 ml (¼ cup) red wine vinegar   Tokay jelly 500 ml tokay (see note) 55 gm (¼ cup) caster sugar, or to taste (see note) 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes

Method

  • 01
  • Heat 50gm butter in a large saucepan over medium-high heat, add bacon, shallot, garlic and herbs and sauté until tender (5-6 minutes), season to taste and transfer to a food processor (discard thyme and bay). Heat another 100gm butter in pan, add livers and cook without colouring, turning occasionally, until cooked medium (5-6 minutes). Remove livers from pan and transfer to food processor with brandy, orange rind, pimento and remaining butter and process until smooth, then add cream and process to combine. Season to taste, then pass through a fine sieve. Transfer to four 250ml moulds and refrigerate until set (2-3 hours).
  • 02
  • Meanwhile, for pickled cranberries, combine cranberries, sugar and vinegar in a saucepan and stir over medium heat until sugar is dissolved, then set aside to cool.
  • 03
  • For tokay jelly, bring wine and sugar to the simmer in a saucepan over medium heat. Squeeze water from gelatine and add gelatine to pan, stirring to dissolve. Set aside to cool, then spoon over pâté, season with pepper and refrigerate until set (2 hours). Serve with pickled cranberries and crusty white bread.

Note Tokay is a semi-sweet dessert wine. The sweetness of the wine varies, so taste as you gradually add the sugar to prevent the jelly from being too sweet.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2010

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