Plum and Ginger Glazed Christmas Ham

Plum and Ginger Glazed Christmas Ham

Prep Time 20 minutes
Cook Time 3 minutes

Ingredients
  

  • 1 5-6 kg smoked ham on the bone
  • 1 jar plum jam
  • 1/3 cup lime juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoon grated fresh ginger
  • Salt to season

Instructions
 

  • Using a sharp knife, score the skin around the knuckle. Starting at the opposite end, lift the skin with your fingers and gently separate between the skin and the fat layer. Trim and score the ham fat in a diamond pattern.
  • Line a large baking tray with baking paper and place a wire rack on the tray to elevate the ham.
  • In a saucepan, mix together the plum jam, lime juice, mustard and ginger, gently heat to combine. Season to taste.
  • Generously brush ham with glaze, place uncovered ham into a pre-heated oven (140°C).
  • Baste the ham with glaze at 15 minutes intervals. Total cooking time – allow 30 minutes per kilo.
  • Allow the ham to rest for 10 -15 minutes before slicing.
  • Garnish the knuckle with herbs and a festive ribbon.
Tried this recipe?Let us know how it was!

Stone Fruit & Raspberry Ricotta Cake

Stone Fruit & Raspberry Ricotta Cake

Course Dessert
Cuisine Italian, Modern Australian
Servings 12 serves

Ingredients
  

  • 80 g unsalted butter soft but not melting
  • 180 g sugar split 90/90
  • Zest from 1 lemon
  • 1/3 tsp ground cardamom
  • 500 g Ricotta cheese @ room temperature
  • 85 g plain flour
  • 1/2 tsp baking powder
  • 5 large eggs separated
  • 1/4 tsp Sea salt flakes
  • 100 g raspberries
  • 1 peach coarsely chopped
  • 2 apricots coarsely chopped
  • icing sugar to decorate

Instructions
 

  • Preheat oven to 180C (160C fan forced). Line the bottom of the tin with grease proof paper and brush sides with butter.
  • Mix flour with baking powder and sift. Set aside.
  • Prepare batter: Mix sugar with lemon zest and cardamom. Using palms of your hands rub zest into sugar to release flavour. Beat soft butter for 1 minute until fluffy. Add 90g of zesty sugar to butter (in 3 lots) and beat until fluffy - about 2-3 minutes. Start adding egg yolks - one at a time, mixing well after each addition. Then start adding Ricotta - 2 Tablespoons at a time - mix well after each addition (paddle attachment, low-medium speed, or handheld mixer - low speed). Add flour - in 2 turns and mix gently (lowest speed) only until combined and no flour pockets remain. Set the mixture aside. In a separate bowl beat egg whites until fluffy (1 minute) then add remaining part of sugar (90g) and beat until firm (2-3 minutes), at the end add coarse salt and beat for few seconds. Fold beaten egg whites into the Ricotta mixture. Pour the batter into the tin, gently place fruit on top (make sure there are some spaces in-between so that the cake has a chance to puff up).
  • Bake at 180C (160C fan forced) for 50 minutes. When baked, open oven door and let the cake cool in the oven for 10 minutes then take out and give the tin a little bang. The cake is going to deflate around 1 - 2cm when cooling. Run thin knife around the edges to loosen, let it cool for 15-20 minutes, sprinkle with icing sugar and serve. It tastes great when still warm or chilled in the fridge for few hours.
Tried this recipe?Let us know how it was!

Festive One Pan Roast Salmon Fillets & Potatoes W. Avocado Salsa

Festive One Pan Roast Salmon Fillets & Potatoes W. Avocado Salsa

Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

Salmon & Potatoes

  • 500 g baby potatoes halved
  • 5 tablespoons extra virgin olive oil
  • sea salt flakes and black pepper
  • 4 salmon fillets
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon smoked paprika
  • 1 tablespoon orange zest plus 6 orange slices
  • 1 tablespoon lemon zest
  • 1 pinch chilli flakes
  • 2 small french shallots thinly sliced
  • 40 g baby rocket
  • 1 tablespoon toasted sesame seeds

Avocado Salasa

  • 1 avocado diced
  • 8 g coriander chopped
  • 30 g fresh parsley chopped
  • 3 tablespoons extra virgin olive oil
  • juice of 1/2 an orange
  • juice of 1/2 a lemon
  • 1 pinch flaky sea salt

Instructions
 

  • Preheat oven to 220C. In a not stick baking pan, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender.
  • Place the salmon on a plate and rub with the oregano, paprika, orange zest, lemon zest, crushed red pepper flakes, and a pinch each of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings evenly into each filet.
  • Remove the potatoes from the oven and push them to one side of the pan. Put the salmon on the other side. Arrange the shallots and orange slices around the salmon. Drizzle over 1 tablespoon olive oil. Return the pan to oven and roast for 10 to 20 minutes more, until the salmon reaches desired doneness.
  • Meanwhile, make the salsa. Combine all ingredients in a bowl and toss to combine.
  • Toss the rocket with the remaining 1 tablespoon olive oil, the sesame seeds, and a pinch of salt.
  • To serve, divide the salmon and potatoes between plates. Spoon the salsa over the salmon. Add a handful of rocket to each plate and enjoy!
Tried this recipe?Let us know how it was!

Apricot & Coconut Semifreddo

Apricot & Coconut Semifreddo

Course Dessert
Cuisine Italian, Modern Australian
Servings 12 slices

Ingredients
  

  • 3/4 cup white sugar
  • 2 eggs
  • 3 egg yolks
  • 400 g tin coconut cream CHILLED--do not skip chilling it!
  • 300 ml thickened cream
  • 8 good sized Apricots or 10 small

Instructions
 

  • Prep a loaf pan. If using metal you'll need to line it with cling film.
  • Beat eggs, sugar and egg yolks with a handheld electric mixer until light and fluffy. Around 5 minutes
  • Transfer to a heat proof bowl. Place over a saucepan of simmering water. Carefully whisk (on low with the electric beaters) for 6-8 mins or until mixture is thick and pale and the temperature reaches 72C on a thermometer.
  • Take the bowl off the heat and whisk rapidly on high speed to cool.
  • Without tipping the can, open the coconut cream, spoon off the thick white mixture into a bowl and discard the liquid.
  • Use an electric mixer to whip the cream and coconut cream together until stiff peaks form.
  • Fold through the egg mix.
  • Use a blender to puree 4 of the apricots.
  • Pour onto the egg and cream mix and stir through gently. Finely chop another 2 apricots and fold through.
  • Slice 2 of the apricots and set aside.
  • Pour the egg and cream mix into the loaf pan on top of the slices.
  • Cover with cling film and freeze for 8 hours before serving.
Tried this recipe?Let us know how it was!

Honey Roast Peach Slab Pavlova With Honeycomb

Honey Roast Peach Slab Pavlova With Honeycomb

Course Dessert
Cuisine Modern Australian
Servings 12

Ingredients
  

Slab Pavlova Base

  • 6 egg whites room temperature
  • 1/2 teaspoon salt
  • 330 g caster sugar 1 1/2 cups
  • 2 teaspoons white vinegar
  • 1 tablespoon cornflour

Honey Roast Peaches

  • 6-8 small ripe loose-stone yellow peaches
  • 1/3 cup brown sugar
  • 1/3 cup honey
  • 1/3 cup water
  • 1 teaspoon vanilla paste or essence

Honey Comb

  • 125 g white sugar 1/2 cup + 2 tablespoons
  • 100 g golden syrup 1/4 cup
  • 2 teaspoons baking soda

Mascarpone Cream

  • 250 ml cream 1 cup, heavy cream in US
  • 200 g mascarpone
  • 250 g creme fraiche
  • 30 g icing sugar
  • 2 teaspoons vanilla essence

Instructions
 

Honey Comb

  • Line a small baking tin with baking paper (we used 20 x 20 but the exact size doesn’t matter)
  • In a medium heavy based pan, heat the sugar and golden syrup over low heat until the sugar dissolves. Meanwhile, measure the baking soda into a small container, ready to use quickly, and have the baking tin nearby.
  • Increase the heat and bring the sugar to the boil. Boil for 2 minutes, stirring occasionally so it doesn’t burn. you’ll see it turn a slightly darker caramel colour.
  • Add the baking soda and quickly stir to fully combine - the honeycomb will froth up and lighten.
  • Quickly pour into prepared tin. Don’t worry about spreading it out evenly.
  • Leave to set until cold and then break into pieces. If it has been a very humid day, you might find that it gets a bit sticky - just keep it in the freezer until you need it and it will much easier to snap and crumble
  • You will probably have extra left over after using it for the pavlova - dip leftovers in melted chocolate to make them even better!

Slab Pavlova Base

  • Line a baking tray with baking paper. Using a 20x 30cm tin or a ruler, trace out a roughly 20 x 30cm rectangle on your baking paper with a pencil - this gives you a guide for shaping the pavlova.
  • Preheat the oven to 180°C (not fan bake).
  • Wipe out your stand mixing bowl with a bit of lemon juice or vinegar to remove any bits of grease from last time you used it - you want your bowl and beater attachment to be super clean and dry.
  • Add the egg whites and salt to the bowl and beat using the whisk attachment on high speed until frothy.
  • Still on high speed, start adding the caster sugar, 1 tablespoon at a time, until it is all absorbed and the egg whites are stiff and glossy. This should take about 10 minutes, and when you rub a bit of meringue between your fingers you shouldn’t be able to feel any sugar granules.
  • Whisk in the vinegar. Sift the corn flour over the meringue and gently fold through with a spatula.
  • Use a big spoon to drop dollops of meringue onto your traced rectangle. Use an offset spatular similar to spread it gently into a rectangle, creating a few swirls and peaks as you go.
  • Place it in the oven. Immediately turn the heat down to 130°C and bake for 1 1/2 hours. Turn off the oven and leave it in the oven without opening the door until completely cool, ideally overnight.

Honey Roast Peaches

  • Preheat the oven to 180°C
  • Halve and stone the peaches and place cut side up in a single layer in a rectangular roasting tray or baking tin with sides. In a small bowl, combine the honey, brown sugar, water and vanilla. Pour over the peaches.
  • Roast for 30-40 minutes, basting the peaches with the honey syrup occasionally, until the peaches are tender and starting to caramelise around the edges.
  • Set aside in a bowl to cool, including the honey syrup. Use at room temperature - if they are still hot they will start making the mascarpone cream runny.

Mascarpone Cream

  • Whip the cream to soft peaks.
  • In a separate bowl, mix together the mascarpone, creme fraiche, icing sugar and vanilla. Fold in the softly whipped cream.

To assemble

  • Spoon the mascarpone cream over the cooled pavlova base.
  • Top with the cooled caramelised peaches and shards of hokey pokey.
  • Serve immediately
Tried this recipe?Let us know how it was!

Cherry, Roasted Chilli & Herb Salad

Cherry, Roasted Chilli & Herb Salad

Course Entree, Platter
Cuisine Modern Australian
Servings 4 as a side

Ingredients
  

  • 2 red chillies
  • 500 g fresh dark pitted cherries
  • 1 cup coriander leaves
  • 1 cup ⁄2walnut halves toasted and roughly chopped
  • 3 tbsp. olive oil
  • 1 1 ⁄2 tbsp. pomegranate molasses
  • 1 tbsp. fresh lemon juice
  • Kosher salt and black pepper to taste

Instructions
 

  • Heat oven grill to high. Place chiles on a baking sheet; grill, turning as needed, until charred and tender, 4-5 minutes.
  • Transfer to a bowl and cover with plastic wrap; let sit 5 minutes.
  • Discard stems, skin, and seeds from chiles; finely chop and transfer to a bowl.
  • Add cherries, coriander, walnuts, oil, molasses, juice, salt, and pepper; toss to combine.
  • Serve chilled or at room temperature.

Notes

You can make pomegranate molasses by reducing 2 cups of cranberry juice over a medium heat until around 1/2 cup remains - It will thicken more on standing, so don't over reduce.
Tried this recipe?Let us know how it was!

Nectarine and peanut chicken salad

Nectarine and peanut chicken salad

Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 2

Ingredients
  

  • 1  skinless chicken breast
  • 50 g watercress
  • 2 nectarines
  • 8 g asparagus spears
1/2 cucumber
2 tomatoes or 10 cherry tomatoes
50sugar snaps
2 tablespoons chopped fresh corinader
  • 1/2 red chilli peppers chopped
  • 2 tablespoons roasted peanuts
  • 2 tablespoons oil

marinade

  • 40 ml soy sauce
  • 2 tablespoons fish sauce
  • tablespoon juice and lemon zest of 1/2 lime
1honey
  • 1 clove garlic finely chopped

peanut sauce

  • 1 clove garlic  minced
  • 1/2 teaspoon chopped chilli pepper
  • 1 tablespoon grated ginger
  • 1 tablespoon coconut oil
  • juice and zest of 1/2 lime
  • 200 ml coconut milk
  • 100 g peanut butter
  • 2 tablespoons Thai red curry paste
  • black pepper and salt

Instructions
 

  • Combine all the ingredients for the marinade in a bowl.
  • Cut the chicken into thin strips, put in a clean bowl and toss with 3/4 marinade. Place in the fridge.
  • Cut the nectarines into small pieces and toss with the rest of the marinade.
  • Heat the coconut oil in a small saucepan, sauté the garlic and the ginger over low heat. Add the chili pepper and stir, pour coconut milk and bring to a boil. Combine with the rest of the ingredients and cook over low heat until the peanut butter has melted and the sauce is smooth. Season with salt and pepper.
  • Cook the sugar snaps in salted water. Cut the tomatoes and the cucumber into small pieces.
  • Preheat your grill pan to high heat. Rinse the asparagus under cool water and remove the woody stems. Drizzle with oil and grill for 10 minutes until soft.
  • Grill the nectarines for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes.
  • Thread your chicken onto the skewers. Grill until the chicken is cooked through and light grill marks appear, turn from time to time so the meat doesn’t burn.
  • Arrange the watercress on the plates, add cucumber, tomatoes and sugar snaps. Add the grilled asparagus and nectarines and top with the chicken. Drizzle generously with peanut sauce, add the chopped peanuts, chili pepper and fresh corinader. Enjoy!
Tried this recipe?Let us know how it was!

Berry Pizza Christmas Wreath

Berry Pizza Christmas Wreath

Course Dessert

Ingredients
  

  • 1 tube of refrigerated cookie dough - or if you make your own around 450g.
  • 1 250 g PHILADELPHIA Cream Cheese softened
  • 1/3 cup caster sugar
  • 2 Tablespoons of milk
  • 1/2 tsp vanilla extract
  • 1-2 teaspoons of lemon or lime juice
  • various washed berries your choice - we used raspberries blackberries, blueberries & strawberries
  • fresh mint for wreath garnish

Instructions
 

  • Grease a pizza pan, and the sides of a small ovenproof bowl.
  • Preheat your oven - per cookie mix instructions
  • With the bowl in the centre spread your cookie mixture evenly on your pizza pan around the bowl - like you would a pizza dough. Cook according to packet directions.
  • In a mixing bowl, mix your soften cream cheese, sugar, milk & lime juice together with a hand mixer.
  • Once your cookie crust has cooled completely, spread your cream cheese mixture on top of your crust.
  • Arrange your fruit on top of your cream cheese mixture.
  • Add your fresh mint for garnish.
Tried this recipe?Let us know how it was!
Posted on Categories Festive

FESTIVE LEG OF LAMB WITH MINTY FETA SAUCE

FESTIVE LEG OF LAMB WITH MINTY FETA SAUCE

Course Main Dish
Cuisine Modern Australian
Servings 10

Ingredients
  

  • 1 leg of spring lamb

Marinade

  • 2 tsp ground cumin
  • 2 tbsp preserved lemon finely chopped
  • 6 anchovies finely chopped
  • 2 tbsp rosemary finely chopped
  • 1 clove garlic
  • 1 tbsp olive oil

SAUCE

  • 250 g soft feta cheese
  • 250 ml greek-style yoghurt
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 4 tbsp mint tarragon, basil or dill leaves, chopped
  • extra mint for garnish
  • 1 pomegranate seeds only (or dried cranberries)
  • Cherries to garnish

Instructions
 

  • Pound the marinade ingredients using a pestle and mortar or whizz in a food processor until almost finely chopped. Cut 2cm-deep slashes in the lamb, then rub in the marinade. Cover and leave overnight in the refrigerator.
  • To make the sauce, combine all the ingredients, except the extra mint and pomegranate seeds, in a food processor or blender until smooth. Refrigerate until needed.
  • Preheat the oven or a charcoal barbecue to 190°C. If oven-roasting the lamb, place it in a small roasting pan in the middle of the oven. If using the barbecue, make sure the coals are glowing and place the meat directly onto the grill. Roast for about 70 minutes. Test with a skewer to ensure the juices are almost clear. Once the meat is cooked but still juicy, remove from the heat, cover with foil and leave to rest for about 15 minutes.
  • Carve into neat slices and spoon over the sauce. Top with sliced mint leaves and pomegranate seeds. Fresh cherries will give a more festive look.
Tried this recipe?Let us know how it was!

Pork Fajitas with Smoky Cherry Salsa

Pork Fajitas with Smoky Cherry Salsa

Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 1 teaspoon plus a pinch of salt divided
  • 2 cloves garlic minced
  • Zest of 2 limes
  • 6 teaspoons lime juice divided
  • 1.5 teaspoons ground chipotle pepper or smoked paprika divided
  • 650 g pork tenderloin trimmed
  • 1 medium white onion thickly sliced crosswise
  • 1 red or green capsicum quartered
  • 1 cup chopped pitted cherries
  • 1/2 cup finely chopped fresh coriander
  • 1/2 cup shredded Manchego or Cheddar cheese
  • 8 medium corn tortillas warmed

Instructions
 

  • Preheat a BBQ or grill to medium-high.
  • Mash 1 teaspoon salt and garlic in a small bowl with a mortar and pestle or a spoon until a paste forms. Mix in lime zest, 2 teaspoons lime juice and 1 teaspoon ground chipotle. Rub the paste all over pork place in a non reactive container, cover and place in fridge to marinate for 2 hours or overnight. Remove the pork from the fridge and allow to come to room temperature.
  • Oil a BBQ or grill grill. Grill the pork, turning occasionally, until an instant-read thermometer inserted in the thickest part reaches 65C, around 13 to 15 minutes. Grill onion and caspcicum, turning occasionally, until charred and tender, around 8 to 10 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes.
  • Combine cherries, corinader, the remaining 4 teaspoons lime juice, the remaining 1/2 teaspoon chipotle and pinch of salt in a bowl. Finely chop one slice of grilled onion and stir into the salsa.
  • Thinly slice the remaining onion and pepper. Thinly slice the pork. Serve the pork and vegetables with the salsa and cheese on tortillas.
Tried this recipe?Let us know how it was!