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Edible Christmas Cracker

With Geoff Scott

Edible Christmas Cracker

Serves 4
Cost per serve $3
Prep time 30 minutes
Cooking time 10 minutes
Wine Recommendation - festive bubbles or chardonnay 

2 cups diced cooked Christmas ham
2 tablespoons Dijon mustard
1/2 cup diced camembert or brie
2 teaspoons each of chopped thyme and sage
1 cup diced cooked kumara
1 packet of filo pastry
1/2 cup melted butter
1 tablespoon each black sesame seeds & white sesame seeds
Flaky Marlborough sea salt
Freshly ground black pepper

Preheat the oven to 200C.
Mix the ham and mustard together coating the ham well, add the brie, herbs and kumara and fold together.
Take three sheets of filo pastry, lay them out on the bench and brush two sheets with the melted butter, stack them on top of each other then spoon a quarter of the mix onto the filo and roll up to form a Christmas cracker.
Brush the outside and base with butter then sprinkle sesame seeds then place on a non stick baking sheet and top with a seasoning of salt and black pepper.
Bake for 15 minutes till golden, check the inside is hot by piercing the side with a small sharp knife, holding it for 5 seconds, it should come out hot, if not cook for a further 5 minutes.

Cranberry Sauce
350g frozen whole cranberries
1 1/2 cups sugar
1 orange, zested and juiced
1 tablespoon cointreau, grand marnier or orange flavoured liqueur

Preheat the oven to 170C.
Put the berries in a casserole dish, add the sugar, zest and juice. Put a lid on and bake it for one hour till the berries a really soft.
Allow to cool then stir in the liqueur.
Serve either hot or at room temperature.

(Broadcast 5 December 2012)