Glazed Ham With Pickled Watermelon Rind

Most Christmas tables will feature a ham, but let’s face it, when combined with Turkey, Pork and all the trimmings it can be a little to much. We came across this recipe on Gourmet Traveller and tried a ‘scaled down’ version it last weekend. The asian flavours of this glaze match perfectly with the pickles that also cut through the richness of the other meats and trimmings – It’s a match made in heaven!

Print Recipe
GLAZED HAM WITH PICKLED WATERMELON RIND
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Servings
Ingredients
  • 500 ml fresh pineapple juice
  • 300 g light palm sugar finely chopped
  • 30 g ginger thinly sliced
  • 2 star anise
  • 1 small red chilli thinly sliced
  • 2 limes juiced
  • 1 lime rind finely grated
  • 1 leg of ham skin removed, fat scored, about 7kg
  • Pickled watermelon rind
  • 400 ml coconut vinegar
  • 330 g caster sugar
  • 2 tsp coriander seeds
  • 200 gm watermelon rind thinly sliced (use a mandolin if you have one)
  • 3 golden shallots thinly sliced
  • 1 small red chilli thinly sliced
Course Main Dish
Servings
Ingredients
  • 500 ml fresh pineapple juice
  • 300 g light palm sugar finely chopped
  • 30 g ginger thinly sliced
  • 2 star anise
  • 1 small red chilli thinly sliced
  • 2 limes juiced
  • 1 lime rind finely grated
  • 1 leg of ham skin removed, fat scored, about 7kg
  • Pickled watermelon rind
  • 400 ml coconut vinegar
  • 330 g caster sugar
  • 2 tsp coriander seeds
  • 200 gm watermelon rind thinly sliced (use a mandolin if you have one)
  • 3 golden shallots thinly sliced
  • 1 small red chilli thinly sliced
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For pickled watermelon rind, bring vinegar, sugar, coriander seeds, 100ml water and a pinch of salt to the simmer in a saucepan over medium heat, stir to dissolve sugar (5-7 minutes) and set aside to cool (30 minutes). Add watermelon rind, shallot and chilli and refrigerate to pickle (overnight-48 hours).
  2. Preheat oven to 180C. Combine pineapple juice, sugar, ginger, cloves, star anise, chilli and lime rind in a small saucepan over medium heat, stir to dissolve sugar and simmer until reduced by half (15-20 minutes). Remove from heat, add half the lime juice and set aside.
  3. Place ham in a large roasting pan, brush with pineapple glaze and roast, basting occasionally, until ham is caramelised and warmed through (1¼-1½ hours). Season to taste with remaining lime juice, slice and serve with pickled watermelon rind.
Share this Recipe

‘Postre Chaja’ Pavlova – A new take on an old favourite!

‘Postre Chaja’ Pavlova is a traditional Uruguayan dessert, it is almost a combination of trifle and pavlova – perfect for a festive dessert with a twist! Normally made with Tinned Peaches, by replacing this with our beautiful mangoes, this could become another dessert we claim as an Aussie icon!

Print Recipe
'Postre Chaja' Pavlova
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Cuisine Sth American
Servings
Ingredients
  • Meringue
  • 440 g sugar
  • 8 eggs whites only
  • 2 tsp Cornflour
  • 1 tsp White vinegar
  • Sponge
  • 185 g caster sugar
  • 6 eggs
  • 185 g Flour
  • 90 g Butter melted
  • Mango and Peanuts
  • 300 g sugar
  • 3 Mangoes cut into 6 "cheeks"
  • 300 g water
  • 200 g Blanched peanuts
  • 2 Tbsp Extra virgin olive oil
  • 1 Tbsp Super fine salt
  • 300 g Double cream whipped
  • 300 g Dulce de leche
Course Dessert
Cuisine Sth American
Servings
Ingredients
  • Meringue
  • 440 g sugar
  • 8 eggs whites only
  • 2 tsp Cornflour
  • 1 tsp White vinegar
  • Sponge
  • 185 g caster sugar
  • 6 eggs
  • 185 g Flour
  • 90 g Butter melted
  • Mango and Peanuts
  • 300 g sugar
  • 3 Mangoes cut into 6 "cheeks"
  • 300 g water
  • 200 g Blanched peanuts
  • 2 Tbsp Extra virgin olive oil
  • 1 Tbsp Super fine salt
  • 300 g Double cream whipped
  • 300 g Dulce de leche
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. To make meringue, whisk egg whites till soft peaks adding sugar slowly, add cornflour and vinegar place in a tray and bake at 100 degrees for 2 hours.
  2. For sponge, preheat oven at 180 degrees grease a tin, beat up eggs until light and fluffy fold in sifted flour and melted butter, bake for 20 to 25 minutes.
  3. Cut mangos into cheeks and cut cheeks in 4, bring sugar and water To boil and add mango stones and turn off leave to sit for 15 minutes strain and add cheeks allow to cool in fringe.
  4. Roast peanuts on 150 degrees until golden add oil and salt allow to cool and roughly chop. 5 Smash everything together on a plate and present as your smash-hit.
Recipe Notes

To make dulce de leche, take a can of condensed milk and place in a saucepan of cold water bring to the boil then simmer for 90 minutes. Allow to cool in water and ensure can is completely cooled before opening.

Share this Recipe

PORCHETTA – ITALIAN ROAST PORK – A PERFECT FESTIVE FEAST

You need to start this the day before you cook it, but the end result is well worth the effort. The combination of Fresh and Dried Fennel (seeds) really impart a flavour that has to be tried to be understood and the pan juices? Amazing – Only matched by the crispiest crackling you’re likely to taste!

Print Recipe
PORCHETTA - ITALIAN ROAST PORK
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Prep Time 30 mins
Cook Time 4 hours
Passive Time 24 hours
Servings
Ingredients
  • 3 - 4 kg pork shoulder boned and rolled with rind on
  • Sea salt flakes
  • Freshly ground pepper
  • 1 tablespoon fennel seeds
  • Fresh fennel fronds from the top of two fennel bulbs
  • 1 teaspoon dried chilli flakes
  • 10 cloves garlic
  • 3 tablespoons olive oil
  • 10 tender fennel branches
  • 1 bottle dry white wine
  • 2 cups water
Course Main Dish
Cuisine Italian
Prep Time 30 mins
Cook Time 4 hours
Passive Time 24 hours
Servings
Ingredients
  • 3 - 4 kg pork shoulder boned and rolled with rind on
  • Sea salt flakes
  • Freshly ground pepper
  • 1 tablespoon fennel seeds
  • Fresh fennel fronds from the top of two fennel bulbs
  • 1 teaspoon dried chilli flakes
  • 10 cloves garlic
  • 3 tablespoons olive oil
  • 10 tender fennel branches
  • 1 bottle dry white wine
  • 2 cups water
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. The day before you are wanting to cook the pork, unroll the shoulder and place rind side up on a large board. Pat the rind dry and score it at 2cm intervals diagonally ensuring you don't cut down to the flesh (or the juices of the pork will escape when cooking and it will dry out your pork)
  2. Turn over and season the flesh with two handfuls of sea salt flakes and a generous amount of freshly ground pepper. Dot the 10 garlic cloves on the flesh, pushing them into the flesh where possible. Sprinkle all over with fennel seeds, dried chilli flakes and fennel fronds (in that order).
  3. Gently and tightly re-roll the shoulder (noting that it will be harder to roll with the filling) and tie with butchers twine (or re-use the elastic twine if your pork came with it). Place on a rack, lightly cover with cling film, and place in your fridge overnight.
  4. Remove the pork from the fridge two hours before you want to cook. 30 minutes before your pork goes into the oven, preheat it to 220 c.
  5. Drizzle the olive oil on the pork 1 tablespoon at a time and massage it into the scoring. Then, taking 2-3 generous handfuls of sea salt flakes and press it into the rind ensuring you have a visible layer of salt on the rind. Ensure you have a roasting tray with a roasting rack large enough for your pork. Cut your fennel branches in half, then lay them on the roasting rack making a bed for your pork, and transfer the pork to the tray. Into the bottom of the tray pour 2 cups wine and 1 cup water.
  6. Place in the oven and bake at 220° for 20 minutes, then turn down the oven to 180° and roast for 40 minutes per kilogram - turning it around every hour or so and adding the remaining wine and water halfway through.
  7. Remove from oven and transfer the pork to a large board. Cover with aluminium foil and rest for 30 minutes before serving. To serve, remove the crackling, breaking it up into pieces. Slice the pork in large rounds and serve with the pan juices.
Share this Recipe

MANGO AND PINEAPPLE SALAD WITH KAFFIR LIME CARAMEL AND AMBER ALE JELLY

We all love Mango and you’ll we think the fruit in our produce department is some of the best you will find – Perfect for this recipe which combines Mango, Pineapple and Asian flavours with, wait for it – beer! What could be better? It’s the perfect light and refreshing finish to a festive meal and really is Summer on a plate!

Print Recipe
MANGO AND PINEAPPLE SALAD WITH KAFFIR LIME CARAMEL AND AMBER ALE JELLY
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dessert
Prep Time 10 mins
Cook Time 20 mins
Passive Time 6 hours
Servings
Ingredients
  • ½ pineapple thinly sliced
  • 1 mango thinly sliced
  • coarsely ground black pepper
  • vanilla or coconut ice-cream optional
  • Amber ale jelly
  • 700 ml amber ale
  • 200 gm caster sugar
  • 4 titanium-strength gelatine leaves softened cold water for 5 minutes (see note)
  • Kaffir lime caramel
  • 100 gm light palm sugar crushed
  • 6 kaffir lime leaves coarsely torn
  • Juice of 1 lime
Course Dessert
Prep Time 10 mins
Cook Time 20 mins
Passive Time 6 hours
Servings
Ingredients
  • ½ pineapple thinly sliced
  • 1 mango thinly sliced
  • coarsely ground black pepper
  • vanilla or coconut ice-cream optional
  • Amber ale jelly
  • 700 ml amber ale
  • 200 gm caster sugar
  • 4 titanium-strength gelatine leaves softened cold water for 5 minutes (see note)
  • Kaffir lime caramel
  • 100 gm light palm sugar crushed
  • 6 kaffir lime leaves coarsely torn
  • Juice of 1 lime
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. For amber ale jelly, bring ale and sugar to the simmer in a saucepan over medium-high heat, stirring to dissolve sugar. Squeeze excess water from gelatine, add to pan and stir to dissolve. Strain through a fine sieve into a bowl and set aside to cool, then refrigerate until set (3-5 hours).
  2. For kaffir lime caramel, stir sugar, 200gm water and kaffir lime leaves in a saucepan over medium-high heat until sugar dissolves, then cook without stirring until caramel (5-10 minutes). Add lime juice and 1 tbsp water (be careful, hot caramel will spit) and set aside to cool.
  3. Arrange pineapple and mango among bowls, scatter with black pepper, top with spoonfuls of amber ale jelly, drizzle with kaffir lime caramel and serve with vanilla or coconut ice-cream.
Recipe Notes

If you don't have titanium leaves - use 5 standard.

Share this Recipe