canola oil Archives

Sweet potato

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

1 hour 10 minutes

Asian recipes

Easy to wok veggies with seared Asian prawn skewers

20 minutes

Great value

Roast marinated steak with mushrooms and green noodles

20 minutes

Corn recipes

Mexican corn-and-sausage salad

30 minutes

Mexican recipes

Mexican nachos with chunky guacamole

10 minutes

Crumbed recipes

Parmesan-crumbed brinjal with marinated olives and basil pesto mayo

10 minutes

Aliums

Spring onion-and-feta pork sausage burger with relish and celeriac slaw

30 minutes

Hot dog

Chilli-fried duck

15 minutes

Christmas roast platter with verjuice-poached peaches

Serves 12 to 16

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2½ hours

Ingredients

1 Woolworths exotic mushroom-and truffle free-range duck
1 Woolworths salted caramel pork shoulder roast
1 Woolworths fig-and-feta free-range chicken
1 fennel bulb
4 T canola oil
30 g sage

For the verjuice-poached peaches:

8 ripe peaches
2 cups verjuice
200 g sugar
1 cinnamon stick

Method

1. Prepare the duck, pork shoulder and chicken according to package instructions. Using a vegetable peeler, shave thin ribbons from the fennel and place in iced water to curl.

2. Heat the canola oil in a pan over a medium heat. Fry the sage leaves for 20 seconds, or until crisp and golden brown.

3. When cool enough, slice the meat and place on a serving platter with the fennel shavings and top with the crispy sage leaves. Serve with the verjuice-poached peaches.

4. To make the verjuice-poached peaches, score the base of the peaches using a sharp knife. Heat the verjuice, sugar and cinnamon in a saucepan over a medium heat. Once the sugar has dissolved, reduce the heat to low and add the peaches. Poach for 15–20 minutes, or until the peaches are soft and tender. Remove the poached peaches using a slotted spoon and set aside. Increase the heat to high and reduce the poaching liquid by half.

5. Add the poached peaches to the serving platter and drizzle over the reduced poaching liquid before serving.

Chef's note: “Can it get much better than combining beautifully flavoured duck, pork and chicken on one magnificent platter? The peaches are a delicious match with all three meats.”

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Christmas roast platter with verjuice-poached peaches

Christmas roast platter with verjuice-poached peaches

Ingredients

Method