FOR SOME OF US, IT JUST ISN’T CHRISTMAS WITHOUT A JAW-DROPPING GLAZED HAM. LUCKILY, OUR SWEET AND SOUR TOFFEE APPLE GLAZE IS READY TO DAZZLE
IF YOU’RE AFTER A FABULOUS FESTIVE MAIN THAT JUST SO HAPPENS TO BE MEAT-FREE, OUR PITHIVIER WITH GOLDEN FLAKY PASTRY IS SURE TO BE A HIT WITH GUESTS
LEEK, FETA & POTATO PITHIVIER WITH SOFT HERB SALAD
SERVES 6
½ cup (125ml) extra virgin olive oil
2 leeks, thinly sliced
1 garlic clove, finely chopped
2 tsp caraway seeds
1 tsp fennel seeds
300g boiled potatoes, cooled completely, roughly crushed
½ bunch thyme, leaves picked and roughly chopped
150g feta, crumbled
2 eggs
2 x 375g sheets frozen Carême puff pastry, thawed
SOFT HERB SALAD
1 bunch chervil
1 bunch tarragon, leaves picked
1 bunch mint, leaves picked
Juice of 1 lemon
⅓ cup (80ml) extra virgin olive oil
Heat oil in a large non-stick saucepan over medium-low heat. Add leek and 1 tsp salt flakes and cook, stirring occasionally, for 25 minutes or until very soft. Add garlic, caraway and fennel seeds and cook, stirring occasionally, for 2-3 minutes until spices are fragrant and garlic has softened. Remove from the heat and cool completely to room temperature. Transfer to a large bowl. Add potato, thyme, feta and 1 egg. Season with salt and pepper and chill.
Cut one 25cm round from 1 sheet of pastry, and one 22cm round from the second sheet. Place 25cm round on a chopping board and using a small sharp knife, make eight 10cm incisions in the pastry, being careful not to cut all the way through and leaving a 5cm border from the outside edge. Chill until ready to use.
Line a baking tray with baking paper. Place 22cm pastry
