I recently had the pleasure of attending a lunch and cooking class with the amazing Julie Goodwin, we got to travel to Gosford where her cooking school Julie’s Place is located and had loads of fun trying out the Westinghouse appliances that it’s fitted out in…
So we picked a few of our favourite Westinghouse appliances that we know Julie would use, and could perhaps make your Christmas Cooking a wee bit easier.
- The Westinghouse induction cooktop range has a pause button so Christmas dinner isn’t ruined by your ‘merry making’
- Westinghouse’s new FlexSpace™ fridges that feature FlexStore™ door allow you to slide or lift the door bins to suit your ever-changing needs especially at Christmas and make space for the turkey, ham or champagne!
- The Westinghouse ‘steam reheat function’ lets you can get more mileage out of leftovers without compromising on taste and texture
- The PyroClean ovens clean themselves without harsh chemicals, saving time and effort.
Thanks to Westinghouse we’ve got a bit more to share with you Julie Goodwin, and stylist and passementerie to the stars, Morrison Polkinghorne, teamed up to create the ultimate guide to cooking and gift wrapping this Christmas. Featuring plenty of quick and clever solutions when it comes to Christmas baking and gift wrapping, the Really Clever Christmas guide is a must-have for busy families who are short on time, but big on the holidays.
Richelle Barker, National Brand and Trade Marketing Manager for Westinghouse, believes Christmas should be about more fun times with the family and less stress on yourself. “When it comes to the kitchen, the Westinghouse team is always looking at how we can solve real-life problems to make life easier. The opportunity to team up with Julie Goodwin of Julie’s Place is another great way to help busy families with their Christmas kitchen-duties. With our clever features helping Australian families for over 60 years, families can focus on spending more quality time with the ones they love and enjoy a truly memorable Christmas, hassle-free,” said Ms Barker.
Here is Westinghouse, Julie and Morrison’s guide to a Really Clever Christmas:
Julie’s tips for a wonderful Christmas lunch
- Don’t be a slave. If you don’t want to slave over a hot stove in the middle of summer – don’t do it! A stunning glazed ham (done a day or two before Christmas), some cold seafood, beautiful salads and a lovely chilled dessert are a true reflection of our Aussie summer Christmas.
- A family affair. If the whole extended family are coming to your place, get them to bring something. One person doing everything is no fun for that person – everyone pitching in a little bit means a relaxed happy day for all.
- Preparation, preparation, preparation. Do as much ahead of time as you can – you want to enjoy Christmas! Any preparation of food that can be done in the days leading up to the big event will save time, stress and mess on the day.
- Creating a stunning Christmas table is easy. Choose one or two theme colours and go from there. For me, the highlight of Christmas lunch is the food. I love to serve lunch banquet-style, so the food is the centerpiece on the table and everyone can help themselves to the feast.
- Remember to relax and enjoy the day. Christmas is about being with the people you love, not about perfection. It’s about celebrating a special time of year and reflecting on the importance of family, friends and community in our lives. Food disaster on Christmas day? Just a funny story for next year. Forget perfection, be happy and have a joyful and fun-filled Christmas.
Master the art of gift wrapping with Morrison Polkinghorne
- Embrace imperfection. When it comes to wrapping use what you have, says Morrison. If your paper iscrushed, crush it some more and enhance the distressed nature. Keep it very “wabi-sabi”; this is a Japanese term centered on the acceptance of imperfection. Alternatively you can iron crushed paper to give it distinct pleats but please don’t try to make it perfect and new, let it age.
- The world is your wrapper. If you’re not one for tradition and you are after a more cosmopolitan feel, bring back a local newspaper when you’re travelling overseas to wrap your gifts.
- DIY. The finishing touches really make a beautifully wrapped present stand out. If you can’t find any ribbon, make your own decorative string by twisting colourful twines together. These little handmade touches stand out a mile and creating something bespoke is the most generous and beautiful gift you can give.
Tips from Westinghouse to ensure a fuss-free day for the cook
- Christmas Cheer. With the party in full swing, no one wants to get stuck in the kitchen! With the Westinghouse induction cooktop range, the Pause button will ensure meals won’t get ruined by your ‘merry- making.’ Simply press the button and all heat zones will lower to a simmer while you’re away; press it again when you’re back and all the different temperatures will return to as they were.
- Get the mileage out of leftovers. Plenty of food usually means plenty of leftovers! The Westinghouse oven ‘steam reheat function’ is the easiest way to re-heat your holiday ham for that perfect lunchtime sandwich the next day. Leftover meat also makes an excellent filling for pies, tarts and curries.
- Make room for the feast. When you’re cooking for the masses, fridge space is key. The Westinghouse FlexSpaceTM Refrigeration range is built to adapt to your Christmas needs, with easy sliding doors and movable dividers you can customise the shelving configuration to make space for your ham, turkey or champagne!
For more information on the new Westinghouse range, please visit: https://www.westinghouse.com.au/
Julie’s recipe for Pineapple Glazed Ham Prep time: 15 minutes
Cooking time: 3 hours
- 7kg leg of ham
- 1 1⁄2 cups pineapple juice
- 1⁄2 cup brown sugar
- 1⁄2 cup pineapple jam
- 1⁄4 cup Dijon mustard
- 1 tablespoon soy sauceMethod:
- Preheat oven to 160*C (140*C fan forced).
- Carefully remove the rind from the ham, leaving a good layer of fat intact. Leave rind around the shank ofthe leg. Score the fat in a diamond pattern, being careful not to cut all the way through to the meat of the
fat will dislodge during cooking. Make a few deep incisions into the meat with a small sharp knife.
- Combine the pineapple juice, brown sugar, jam, mustard and salt in a large saucepan. Bring to the boil, andstir, boiling for around 15 minutes or until reduced to about 1 1/3 cups. The mixture will thicken as it cools and should have the consistency of a thick syrup. Be vigilant, as the mixture can bubble up to the brim of the pot. Allow to cool.
- Baste the ham generously with the glaze, making sure that some gets into the deep incisions. Place the ham in a large baking dish and bake for 3 hours, basting with the marinade several times.
by Arrnott Olssen
Editor Rogue Homme