Western Star

More than butter – an Australian tradition

More than butter – an Australian tradition

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This Christmas bring joy to all tummies with Western Star. See the difference butter makes with delicious Christmas recipes from Western Star. 

Try the Pistachio Raspberry White Choc Lamingtons or a Spiced Custard Tart – Whether you are cooking, baking, or spreading Western Star has the best product for all your Christmas recipes. 

Western Star bringing joy to all tummies this Christmas.

Checkout these great recipes

Cherry Semifreddo With Choc Ganache

Prep Time : 35 mins plus cooling and freezing time  Serves: 6-8

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Ingredients

Semifreddo
  • 350g fresh cherries, pitted
  • 125g caster sugar
  • 5 eggs yolks
  • 400ml Western Star Thickened Cream
  • 50g roasted shredded coconut, plus extra to serve
Chocolate ganache
  • 100ml Western Star Thickened Cream
  • 100g dark chocolate, chopped
To serve
  • Roasted shredded coconut and fresh cherries

Method

  1. To make the semifreddo, line a 1.2 litre loaf tin with cling film, allowing it to overhang by a few centimetres.
  2. Place the cherries, 25g sugar and 1 tbsp water into a small saucepan over a medium heat. Cook for 7 minutes or until the cherries soften completely. Allow to cool slightly, then blitz in a blender and set aside to cool to room temperature.
  3. Using an electric whisk, beat the yolks and remaining sugar in a large bowl until pale and fluffy.
  4. In a separate bowl, whip the cream until soft peaks form.
  5. Gently fold the coconut and ¾ of the cherry puree into the beaten yolk mix, then fold in the whipped cream.
  6. Drizzle a few teaspoons of the cherry puree into the base of the prepared tin. Pour about a third of the semifreddo mixture on top. Add a few more spoonfuls of the cherry puree and stir it gently with a spoon to create a ripple effect. Repeat with the remaining mixture and cherry puree. Cover with cling film and freeze for at least 8 hours.
  7. For the ganache, warm the cream and chocolate together in a heatproof bowl placed over a pan of simmering water. Stir until combined then take off the heat to cool slightly.
  8. To serve, take out of the freezer for 10 minutes to allow it to soften slightly. Remove the top layer of cling film and turn out onto a serving platter. Peel off the remaining clingfilm. Top with some of the chocolate ganache and sprinkle with roasted coconut. Add fresh cherries and serve in slices with the remaining ganache served separately.

More tips

  1. For a grown-up version, tray adding a dash of Kirsch or coconut liqueur to the semifreddo mixture.
  2. For extra crunch, fold in some chopped roasted almonds or hazelnuts.

Pistachio, Raspberry & White Choc Lamingtons

Prep Time : 40 mins, plus chilling  Cooking Time: 25 mins  Serves: 9

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Ingredients

Cake

  • 200g self-raising flour
  • 200g caster sugar
  • 200g Chef’s Choice Unsalted Cultured Butter, softened
  • 4 eggs, at room temperature
  • 125ml milk, at room temperature
  • 2 tsp baking powder
  • 1 tsp vanilla paste
  • Pinch of salt

White chocolate icing

  • 325g white chocolate, chopped
  • 175ml Western Star Thickened Cream
  • 225g shredded coconut

Filling

  • 250ml Western Star Thickened Cream
  • 100g raspberry jam
  • 30g shelled raw pistachios, chopped

Method

  1. For the cake, preheat oven to 180°c. Line a 20cm x 30cm cake pan with baking paper.
  2. Place all of the cake ingredients into a large mixing bowl. Beat with an electric whisk until smooth. Pour into the prepared tin and smooth the top. Bake for 20 minutes or until golden brown and cooked through. Turn out onto a cooling rack and allow to cool to room temperature. Refrigerate until needed.
  3. Prepare the white chocolate icing while the cake is in the fridge. Place the white chocolate and cream into a heatproof bowl placed over a pan of simmering water and stir to combine. When smooth, turn off the heat but leave the bowl on top of the pan, as it needs to be a little runny when assembling.
  4. For the filling, whisk the cream into stiff peaks.
  5. To assemble, level off the top of the cake with a bread knife until even. Cut the chilled cake into 18 pieces, approximately 6.5cm x 5cm. This is best done by cutting the cake lengthways into 3, then cutting each piece into 6.
  6. Place the coconut on a large plate and spread it out. Using 2 forks, gently dip a piece of cake into the icing and turn it until completely covered on all sides. Scrape off any excess icing and transfer it to the coconut. Spoon some coconut on top and carefully turn so that all sides are covered. Gently press the coconut in place. Place onto a cooking rack set over a baking sheet. Repeat with the remaining cake and refrigerate for 30 minutes to allow the icing to set.
  7. Place 9 lamingtons on a serving platter. Top with the cream, jam and pistachios and then place another lamington on top. Serve at room temperature.

 

More tips

  1. You can omit the pistachios for a nut-free version.
  2. For extra crunch, try roasting the shredded coconut.
  3. Other jam flavours also work well. Try apricot, strawberry or blackberry.

Spiced Custard Tart

Prep Time : 45 mins, plus chilling  Cooking Time: 1 hr 40 mins  Serves: 8

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Ingredients

Pastry

  • 150g plain flour, plus extra for rolling
  • 100g cold Chef’s Choice Unsalted Cultured Butter, cubed
  • 50g icing sugar
  • Pinch of salt
  • 1 egg yolk
  • 1 tbsp ice-cold water

Custard filling

  • 500ml Western Star Thickened Cream
  • 1 egg
  • 6 egg yolks
  • 75g caster sugar
  • 1 tsp vanilla paste
  • ½ tsp mixed spice

Roasted peaches

  • 4 large ripe, juicy peaches
  • Juice of 1 orange
  • 3 tbps honey
  • 1 tsp vanilla paste

Method

  1. To make the pastry, place the flour, butter, icing sugar and salt into a food processor and whiz until the mixture resembles breadcrumbs. Add the yolk and water and process until the mixture comes together into a ball.
  2. Pat the dough into a disc, cover with cling film and rest in the fridge for 30 minutes.
  3. Preheat oven to 180°c. Flour the rested pastry disc and roll into a 34cm circle between 2 sheets of baking paper.
  4. Use a floured rolling pin to gently lift the pastry and line a 24cm loose-bottomed tart tin. Prick the base all over with a fork, then trim off any excess. You can use offcuts to patch up if necessary. Place onto a flat baking sheet and refrigerate for a further 15 minutes.
  5. Line the pastry with baking paper and fill with baking beans or ceramic baking weights.Place in the oven on a baking sheet. Cook for 15 minutes, then remove baking beans and baking paper and cook the pastry for a further 10 minutes, or until cooked through and lightly coloured. Remove both the tart tin and baking tray from the oven, as it will make it easier to handle.
  6. For the custard filling, turn the oven down to 140°c. Pour the cream into a pan set over a medium heat and cook until just below boiling point. Place the remaining ingredients into a mixing bowl and whisk. Pour the hot cream into the egg mixture and whisk until combined. Strain into a jug.
  7. To make the tart, place the tart tin onto a baking sheet in the oven. Keeping the oven door open, gently pour in the warm strained filling. Cook for 35 minutes or until the custard is just set. Remove from the oven and turn it up to 180°c.
  8. Allow the tart to cool while you cook the peaches. To prepare the peaches, halve them and cut into thick wedges. Tip into a small roasting tin and pour the orange juice on top. Drizzle with the honey and vanilla paste and stir to coat. Bake for 40 minutes or until softened, juicy and slightly tinged at the edges. Allow to cool.
  9. Serve the cooled tart with the roasted peaches and drizzle over the peach juices.

More tips

  1. Try experimenting with different stone fruits, such as nectarines, plums or apricots. For a more festive flourish you could add a dash or rum or brandy to the custard base.

Find the Western Star Baking range at your local IGA.