Marinated beef fillet rolled in fresh herbs
Ingredients (serves 8)
• 1/4 cup (60ml) soy sauce
• 1 tbs honey
• 1 tbs sesame oil
• 2 garlic cloves, crushed
• 1 tsp grated ginger
• 2kg piece beef eye fillet (centre cut), trimmed of all sinew
• 1 tbs sunflower oil
• 1/3 cup (80ml) sweet chilli sauce
• Shiso cress or other Asian baby herbs, to garnish (optional)
• 1 cup coriander leaves, chopped
• 1/2 cup parsley leaves, chopped
Method
1. Combine soy, honey, sesame, garlic and ginger in a shallow dish. Add beef and turn to coat. Cover and marinate in the fridge for 4 hours, turning occasionally.
2. Preheat oven to 190°C. Remove beef from dish, discarding marinade, and pat dry with paper towel. Heat sunfl ower oil in a large roasting pan over mediumhigh heat. Add the beef and sear on all sides. Transfer to the oven and roast for 20-25 minutes for medium-rare (or until cooked to your liking). Set aside to cool.
3. Just before serving, spread chopped herbs on a large sheet of baking paper. Brush beef with sweet chilli and roll in herbs, pressing to coat. Serve thickly sliced, and garnish with shiso if desired.
Sweet mustard glazed ham
Ingredients (serves 12)
• 8kg leg ham
• 1/2 cup orange marmalade (we used Roses Blood Orange)
• 215g jar Maille dijon mustard
• 2/3 cup brown sugar
Method
1. Place oven shelf in lowest position. Preheat oven to 150°C. Line a roasting pan (large enough to comfortably hold the ham) with 2 sheets baking paper. Remove rind from ham. Using a sharp knife, score the fat (no deeper than 5mm) in a diamond pattern. Place ham in roasting pan.
2. Spoon marmalade into a bowl. Stir until smooth. Add mustard and brown sugar. Stir gently to combine. Spoon two-thirds of the mustard mixture in a thick layer over ham, spreading to cover completely. Cook for 1 1/2 hours.
3. Spoon remaining mustard mixture over ham. Increase oven temperature to 200°C. Cook for a further 45 to 60 minutes or until golden and crisp. Slice and serve.
Roast turkey with rosemary potatoes & peaches
Ingredients (serves 8)
• 80g butter, softened
• 1 lemon, rind finely grated
• Salt & freshly ground pepper
• 4kg-4.5kg turkey
• Olive oil, to brush and grease
• 1.5 kg baby desiree potatoes
• 5 peaches, halved, stone removed
• 1/3 cup small fresh rosemary sprigs
Method
1. Combine the butter, lemon rind, salt and pepper.
2. Preheat oven to 180°C. (See preparation in the turkey tips below.) Run your finger under the skin of each breast at the top to loosen the skin. Press half the butter over each breast. Loosely fill cavity with stuffing. Tie the legs together with kitchen string.
3. Place the turkey on a wire rack in a roasting pan. Brush the turkey with olive oil. Cover loosely with foil. Pour 1 cup water into pan. Roast, basting with oil every 30 minutes, for 1 hour and 45 minutes. Remove foil. Roast for 45 minutes or until golden and juices run clear when the thickest part of thigh is pierced. Transfer to a platter. Cover with foil. Rest 15 minutes.
4. Place potatoes on a tray. Season. Drizzle with olive oil. Toss. Place peaches on a greased tray. Drizzle with a little oil. Season with pepper. Scatter the rosemary over the potatoes and peaches. Roast with turkey for 40 minutes. (If there isn't room, cook before the turkey and reheat.)
5. Slice the turkey. Serve with the potatoes and peaches.
Thai-style poached whole salmon
Ingredients (serves 8)
• 2 lemongrass stems (white part only), halved, bruised
• 8 kaffir lime leaves*
• 2cm piece ginger, sliced
• 2kg whole salmon or ocean trout, cleaned, scaled (ask your fishmonger to do this)
• 1 bunch coriander
• 300g light palm sugar*, grated
• 1/2 red onion, sliced
• 2 1/2 tbs tamarind concentrate*
• 50ml fish sauce
• Vegetable oil, to deep-fry
• 6 Asian red eschalots*, thinly sliced
• 4 garlic cloves, thinly sliced
• 2 long red chillies, sliced into rounds
• Lime wedges, to serve
Method
1. Place 2 lemongrass halves, 2 lime leaves and half the ginger in the cavity of the fish, then place in a fish kettle (from kitchenware shops), cover with cold water and slowly bring to the boil over medium heat. When boiling, switch off the heat, cover tightly and stand for 30 minutes (without removing lid) until just cooked.
2. While fish is cooking, wash coriander well, pick leaves and refrigerate until required. Make sure coriander roots are free of dirt, then thinly slice. Place palm sugar in a heavy-based pan over medium heat. Add 2 tablespoons of water and stir until the sugar dissolves. Add coriander roots, onion, remaining lemongrass and ginger and 4 lime leaves. Bring to the boil, then simmer over low heat for 5 minutes or until lightly caramelised. Add tamarind and fi sh sauce, then simmer for a further 5 minutes. Strain into a jug, pressing down on solids before discarding. Set aside until ready to serve.
3. Half-fill a deep-fryer or heavy-based pan with oil and heat to 190°C (or test a cube of bread - it will turn golden in 30 seconds when oil is ready). Fry the eschalots, garlic and chilli, in separate batches, for 1-2 minutes until crisp and golden. Drain on paper towel.
4. Carefully remove the fish from the poaching liquid and place on a large serving platter. Pat dry with a paper towel. To remove the skin, loosen around the gills and pull back towards the tail. (It's not necessary to remove the skin from the underside of fish at this stage.) Use a paper towel to soak up any moisture around the fish. Pour over the sauce and garnish with the fried eschalots, garlic and chilli, the coriander leaves and finely shredded remaining 2 kaffir lime leaves.
Barbecued loin pork
Ingredients (serves 12)
• 1/4 cup olive oil
• 1 lemon, rind finely grated
• 1 small red chilli, deseeded, finely chopped
• 2.5kg to 3kg rolled loin pork
• 1 1/2 tablespoons fine table salt
Method
1. Combine oil, lemon rind and chilli in a bowl. Cover and stand for 1 hour.
2. Preheat barbecue plate on high heat. Place a rack in a roasting pan or large disposable foil tray. Wipe pork rind with paper towel (it's important pork is dry). Brush oil mixture over pork rind. Sprinkle evenly with salt. Place pork on rack. Pour enough water into pan to cover base.
3. Place roasting pan on barbecue plate. Cover with barbecue hood or an upturned large roasting pan. Reduce heat to medium. Cook pork, topping up pan with water every 30 minutes, for 2 hours 15 minutes to 2 hours 30 minutes or until just cooked through (juices should run clear when thickest part is pierced with a skewer).
4. Stand pork for 20 minutes. Remove string and carve. Serve with cranberry and apple sauce
Fig and pistachio stuffed turkey
Ingredients (serves 6)
• 2 tablespoons chopped pistachios
• 1/4 cup (45g) chopped dried figs
• 1 teaspoon thyme leaves
• 1 1/3 cups (135g) wholegrain fresh breadcrumbs
• 20g unsalted butter, cubed
• salt and cracked black pepper
• 1.5kg turkey breast fillet, trussed
Method
1. Preheat oven to 180°C. Grease a wire rack and place in a large roasting pan. Pour in enough hot water to cover the base of the roasting pan (to a depth of about 2cm).
2. Combine the pistachios, figs, thyme, breadcrumbs, butter, salt and pepper in a bowl, mixing together with your fingers until the mixture is crumbly.
3. Fill the cavity of the turkey with the stuffing. Place the turkey on the greased wire rack.
4. Cook for 45 minutes. Remove the turkey from the oven and cover with foil. Return to oven and cook for another 45-55 minutes or until cooked through and juices run clear when thickest part of turkey is pierced. Remove from oven and set aside for 5 minutes before slicing.
Cooking Time
90 minutes
Salmon with coriander lime pistou
Ingredients (serves 8)
• 2 (about 900g each) salmon fillets, skin on
• Coriander lime pistou
• 2 cups chopped fresh coriander
• 1 tbs finely grated lime rind
• 1 garlic clove, finely chopped
• 60ml (1/4 cup) peanut oil
• Large pinch of sea salt flakes
Method
1. To make the coriander lime pistou, place the coriander, lime rind, garlic, oil and salt in a mortar and gently pound with a pestle until a paste forms.
2. Preheat a closed barbecue or oven to 200°C. Place 1 salmon fillet, skin-side down, on a clean work surface. Spread evenly with pistou. Top with remaining salmon fillet, skin-side up. Use unwaxed white kitchen string to tie at 5cm intervals to secure. Wrap in foil and place in a disposable foil tray.
3. Roast salmon in closed barbecue or oven for 30 minutes for medium or until cooked to your liking. Remove from barbecue and set aside for 5 minutes to rest. Cut into slices to serve.
Turkey with hoisin glaze
Ingredients (serves 10)
• 4 dried shiitake mushrooms*
• 4-5kg turkey
• 1 onion, halved
• 2 whole star anise
• 2cm piece ginger, bruised
• 2 tbs peanut oil
• 2 tbs hoisin sauce
• 1 tbs honey
• 1 tbs honey mustard
• Asian plum sauce* or cranberry sauce, to serve
Method
1. Preheat the oven to 180°C.
2. Soak the shiitake mushrooms in a little boiling water for 15 minutes, then drain. Discard the neck of the turkey and rinse inside and out under cold running water. Pat dry with paper towel. Place the shiitake, onion, star anise and ginger in the cavity of the turkey, then tie the legs together with kitchen string. Place turkey in a shallow roasting pan and rub the skin with peanut oil. Cover with a large piece of baking paper, then cover with foil, tucking it under the rim of the roasting pan. Roast in the oven for 1 3/4 hours.
3. While the turkey is cooking, mix together the hoisin, honey and mustard. Remove the turkey from the oven and discard the foil and baking paper. Brush the turkey with hoisin mixture, then roast for a further 30 minutes. Baste again and cook for a further 15 minutes or until the turkey is brown and the juices run clear when a skewer is inserted into thickest part of the thigh joint. Remove from oven, cover loosely with foil and set aside to rest for 20 minutes. Carve the turkey and serve with plum or cranberry sauce.
Asian glazed ham
Ingredients (serves 8)
• 1 small (6-7kg) leg of ham
• About 36 whole cloves
• 1/2 cup (125ml) soy sauce
• 1/2 cup (125ml) pure maple syrup
• 2 tbs char siu (Chinese barbecue) sauce
• 2-3 drops red liquid food colouring
• 2 garlic cloves, crushed
• 1 tsp five-spice powder
Method
1. Use a small sharp knife to cut around the end of the ham bone in a zigzag pattern. Run your fingers under skin and carefully lift it off in one piece, removing as little of the fat as possible. (Reserve the skin to cover the cut ham when storing.) Score the fat lightly (don't cut through to the meat) in a diamond pattern, then stud the centre of each diamond with a clove. Mix the remaining ingredients in a small bowl, then brush over the ham, reserving the excess. Refrigerate overnight.
2. Preheat oven to 160°C. Place ham on a rack over a large roasting pan filled with 1 cup (250ml) hot water (this will prevent any marinade that drips down from burning). Brush ham with some reserved soy mixture, then bake for 40 minutes or until golden and well glazed.
3. Place the remaining soy sauce mixture in a small saucepan over low heat. Cook, stirring occasionally, for 2-3 minutes or until thickened. Brush over ham just before serving to enhance the glaze.
Roasted turkey breast roll
Ingredients (serves 12)
• 3.5kg seasoned turkey breast roll
• 80g butter, softened
• 1/3 cup fig or plum jam
• 2 limes, rind finely grated
• 1 ham rind (see tip)
Method
1. Place an oven rack below the centre of the oven so the roasting pan will sit in the centre of oven. Preheat oven to 180°C. Select a roasting pan large enough to contain turkey (sides should be 4cm high).
2. Wipe turkey with paper towel (do not wash, as this removes the natural fats that keep the turkey moist). Place on a rack in roasting pan.
3. Place butter, jam and lime rind in a bowl. Season with salt and pepper and beat until well combined. Spread half the butter mixture over turkey. Cover with non-stick baking paper, then ham rind (alternatively, cover pan with foil). Roast turkey for 1 hour 30 minutes, lifting ham rind and paper to baste with remaining butter mixture every 30 minutes.
4. Remove turkey from oven. Increase oven to 200°C. Remove ham rind and baking paper and baste turkey with pan juices. Roast turkey, uncovered, for 15 to 25 minutes or until golden and just cooked (juices should run clear when thickest part of turkey is pierced with a skewer). Remove turkey from pan and place on a warmed plate. Cover loosely with foil and stand for 20 minutes. Serve.
Orange glazed ham
Ingredients (serves 12)
• 1 1/2 cups (375ml) fresh orange juice
• 1/2 cup (125ml) fresh lime juice
• 1 cup (220g) caster sugar
• 1 cinnamon stick
• 1 tsp finely grated fresh ginger
• 11 star anise
• 2 tsp soy sauce
• 5.5kg-6kg easy carve smoked shoulder or leg ham
• 4 oranges, peeled, cut into 5mm slices
• Whole cloves
Method
1. Stir the juices and sugar in a saucepan over a medium-low heat for 2 minutes. Add the cinnamon stick, ginger and 3 star anise. Simmer for 30 minutes. Cool in fridge for 1-2 hours. Remove the cinnamon stick and star anise. Stir the soy sauce.
2. Use a small sharp knife to cut around the ham shank in a zig-zag pattern about 10cm from the end. Run your fingers between the rind and fat to remove. Trim the fat to 1cm thick.
3. Put the oven shelf in the lowest position. Preheat to 180°C. Place a wire rack in a roasting pan. Place ham on the rack. Wrap shank in foil. Add a little water to pan. Brush 1/4 cup of glaze over the ham.
4. Arrange the orange slices, overlapping, on top. Secure each slice with a clove. Brush half the glaze over the top. Place the star anise on top of oranges. Secure the points of the star. Bake for 1 hour and 20 minutes. Brush occasionally with remaining glaze. Serve hot or cold.
Roast turkey with peach & pistachio stuffing
Ingredients (serves 10)
• 3.2kg Ingham frozen easy carve turkey buffe
• 1/2 cup fresh breadcrumbs
• 50g dried peaches, chopped
• 1/3 cup pistachio kernels, chopped
• 1 tbs chopped fresh parsley
• 1 egg
• 2 kg chat potatoes, halved
• 1 Jap/Kent pumpkin, cut into wedges
• 10 garlic cloves
• 12 fresh bay leaves
• 2 tbs olive oil, to drizzle
Method
1. Preheat oven to 200°C. Use a sharp knife to cut down the centre of a 3.2kg Ingham frozen easy carve turkey buffe either side of the breast bone. Cut close to the ribs to remove breasts from the bone. Run your finger under the skin of each breast at the top to create a pocket.
2. Combine 1/2 cup fresh breadcrumbs, 50g dried peaches, chopped, 1/3 cup pistachio kernels, chopped, 1 tbs chopped fresh parsley and 1 egg. Press into the pocket.
3. Place the turkey and 2 kg chat potatoes, halved, 1 Jap/Kent pumpkin, cut into wedges, 10 garlic cloves and 12 fresh bay leaves in a tray. Drizzle with 2 tbs olive oil. Roast for 40 minutes. Cover and set aside for 10 minutes. Serve with the vegetables and salad.
Step-by-step glazed ham
Ingredients (serves 12)
• 5.5kg cooked leg ham or picnic ham
• 2 tbs whole cloves
• Juice of 2 oranges
• 1 bunch bay leaves
• Tomato relish and honey mustard, to serve
• Glaze
• Rind of 1 orange, finely shredded
• 150g dark brown sugar
• 1/4 cup Dijon mustard
Method
1. Using a sharp knife, score a zig-zag pattern around shank end of ham. Starting at the bottom of ham, slide your fingers under the skin and work them up between skin and fat, loosening the skin as you go. When you reach the scored shank end, gently pull skin back in one piece and discard.
2. Preheat oven to 190C. Using a sharp knife, trim fat layer, if necessary (this is more likely on a picnic ham), so that fat is no more than 5mm deep. Score a shallow diamond pattern in fat, at 1.5cm intervals, without cutting into meat. Stud the point of each diamond with a clove. Place ham in a large roasting pan. Pour orange juice over ham then pour 1/3 cup water into base of pan.
3. For glaze, combine all ingredients in a small bowl. Brush thickly over ham. Bake ham for 45 minutes, basting with juices occasionally.
4. Push an uncooked clove into each of 12 bay leaves and press into ham. Brush ham with pan juices then bake for a further 15 minutes or until glaze is deep brown. If juices in pan evaporate too quickly, add a little more water. Transfer ham to a platter.
5. To carve, remove cloves and bay leaves. Steady the ham with a carving fork (or use a regular dinner fork) then use a long, thin carving knife to carve thin slices away from the bone, following the grain of the meat. Using the fork, transfer slices to a platter. Continue slicing in the same manner, working around the bone, then turn ham over and repeat on the other side. Serve warm or at room temperature with remaining bay leaves, tomato relish and honey mustard.
Roast turkey with sourdough seasoning & apple gravy
Ingredients (serves 8)
• 8 slices mild pancetta, chopped
• 1/3 cup loosely packed coarsely chopped fresh continental parsley
• 1/4 cup loosely packed chopped fresh sage
• 2 green shallots, ends trimmed, chopped
• 2 garlic cloves, crushed
• 140g (2 cups) fresh sourdough breadcrumbs (made from day-old sourdough bread withcrusts removed)
• Pinch of salt
• 1 x 6kg (size 60) fresh or thawed frozen turkey, neck removed
• 40g butter, melted
• 8 chat (small coliban) potatoes, halved
• 2 bunches baby (Dutch) carrots, scrubbed,tops trimmed to 3cm
• 4 red onions, quartered
• 2 tbs olive oil
Apple gravy
• Pan juices from turkey
• 10g butter
• 2 garlic cloves, crushed
• 2 tbs plain flour
• 250ml (1 cup) dry white wine
• 125ml (1/2 cup) apple juice
• Pinch of salt
Method
1. Combine pancetta, parsley, sage, shallot and garlic in the bowl of a food processor and process until finely chopped. Combine breadcrumbs and pancetta mixture in a large bowl and season with salt.
2. Preheat oven to 180°C. Rinse turkey inside and out under cold water. Pat dry with paper towel. Fill cavity with sourdough mixture. Tie legs together with unwaxed white kitchen string. Tuck wings under. Place turkey, reastside up, in a roasting pan. Brush with butter and cover with non-stick baking paper. Roast in oven, basting every 30 minutes, for 2 1/2 hours.
3. Remove from oven and remove paper. Place potato, carrots and onion around turkey. Drizzle with oil and season with salt. Roast for a further 45 minutes to 1 hour, basting every 30 minutes, or until juices run clear when thigh is pierced with a skewer.
4. Turn off oven. Transfer turkey to a platter. Remove string from the legs. Cover with foil and set aside for 15 minutes to rest. Cover vegetables with foil and return to oven to keep warm.
5. To make the gravy, strain juices from roasting pan into a jug. Melt butter in roasting pan over medium heat until foaming. Add garlic and cook, stirring, for 30 seconds. Add flour and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add pan juices and 125ml (1/2 cup) of the wine and stir, scraping pan with a flat-edged wooden spoon to dislodge any bits on the base, until mixture boils. Gradually stir in remaining wine and apple juice, and boil gently for 5-6 minutes or until gravy thickens. Taste and season with salt. Strain into a heatproof serving jug.
6. Carve turkey across the grain and serve with potato, carrots, onion and gravy.
Turkey breast with walnut, raisin and sage stuffing
Ingredients (serves 10)
• 2.2kg turkey breast roll (see notes & tips)
• 20g butter, melted
• whole-berry cranberry sauce, to serve
Walnut, raisin and sage stuffing
• 50g butter
• 1 large red onion, finely chopped
• 1 cup walnuts, chopped
• 4 garlic cloves, crushed
• 3 cups firmly-packed stale white breadcrumbs
• 2/3 cup Sunbeam seedless raisins
• 1/3 cup chopped fresh sage
• 1/4 cup chopped fresh flat-leaf parsley leaves
Method
1. To make stuffing, melt butter in a saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add walnuts and garlic. Cook, stirring often, for 5 minutes or until nuts are toasted. Remove from heat. Add breadcrumbs, raisins, sage, and parsley. Season with salt and pepper. Mix well to combine. Set aside to cool.
2. Preheat oven to 200°C. Place turkey, skin-side down, on a flat surface. Place stuffing over one fillet. Fold over to enclose filling. Secure with kitchen string. Place turkey, seam-side down, on a wire rack in a large roasting pan. Brush with melted butter.
3. Roast for 50 minutes to 1 hour or until juices run clear when the thickest part of turkey is pierced with a skewer. Remove to a plate to cool completely. Cover with plastic wrap and refrigerate.
4. Slice turkey. Serve with cranberry sauce.
Pomegranate-glazed baked ham
Ingredients (serves 10)
• 4.5kg leg or shoulder of ham, on the bone
• 1 x 40g pkt whole cloves
• 1 1/2 tbs pomegranate syrup
• 1 tbs brown sugar
Method
1. Preheat oven to 180°C. Line a roasting pan with foil. Use a small sharp knife to cut around the ham shank in a zigzagpattern, about 10cm from the end. Run a knife under the rind, around the edge of the ham. Gently lift rind off in 1 piece by running your fingers between the rind and the fat. Wrap rind in a damp tea towel and place in the fridge (the rind can be used to cover leftover ham when storing). Score fat in a diamond pattern. Stud corners of diamonds with cloves. Place in the prepared pan.
2. Combine the pomegranate syrup and sugar in a small bowl. Brush ham evenly with the pomegranate mixture.
3. Bake in oven, basting occasionally with pan juices, for 25 minutes or until golden brown. Set aside for 2 hours to cool.
4. Carve baked ham into slices to serve.
Turkey with quince & pistachio couscous
Ingredients (serves 8)
• 190g (1 cup) couscous
• 250ml (1 cup) boiling water
• Olive oil spray
• 1 large brown onion, coarsely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 50g quince paste, chopped
• 55g (1/3 cup) unsalted pistachio kernels, coarsely chopped
• 1/4 cup chopped fresh continental parsley
• 2 (about 2kg) turkey breast fillets, skin removed
Method
1. Preheat oven to 200°C. Place couscous in a heatproof bowl and pour over boiling water. Cover and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains.
2. Meanwhile, spray a frying pan with olive oil spray and place over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the cumin and coriander and cook, stirring, for 1 minute or until aromatic.
3. Add the onion mixture, quince paste, pistachio and parsley to the couscous and combine. Season with salt and pepper.
4. Place the turkey, breast-side down, on a clean work surface. Open out the tenderloin so each breast lies flat. Spoon thestuffing along the centre of each breast and fold over tenderloin to enclose filling. Use unwaxed kitchen string to tie the turkey breasts at 2cm intervals.
5. Place the turkey breasts in a roasting pan. Spray with olive oil spray. Roast for 35-40 minutes or until golden and juices run clear when a skewer is inserted into thickest part. Cover with foil and set aside for 15 minutes to rest. Remove string. Thinly slice the turkey across the grain to serve.
Roast beef fillet with garlic & rosemary
Ingredients (serves 12)
• 1.25kg-piece beef eye fillet or
• 2 (600g each) beef fillets, trimmed
• 1/2 small bunch fresh rosemary
• 60ml (1/4 cup) light olive oil
• 2 large garlic cloves, crushed
• Salt & freshly ground black pepper
• 2 tsp light olive oil, extra
• Creamed honey mustard (see related recipe), to serve
Method
1. Preheat oven to 240°C. Tie the beef at regular intervals with unwaxed white kitchen string to secure. Reserve 3 whole sprigs of rosemary. Coarsely chop 1 tbs of the remaining rosemary. Combine the chopped rosemary, oil and garlic in a small bowl. Rub the rosemary mixture over the beef. Thread the reserved rosemary sprigs under the string on the beef. Season with salt and pepper.
2. Heat the extra oil in a roasting pan over high heat. Add the beef and cook, turning occasionally, for 6 minutes or until brown all over. Roast in oven, basting regularly with pan juices, for 15-20 minutes for medium-rare or until cooked to your liking.
3. Remove beef from baking pan and transfer to a plate. Cover with foil and set aside for 10?15 minutes to rest.
4. Remove string and rosemary sprigs from the beef. Carve the beef across the grain into thick slices. Place on a serving platter and serve immediately with creamed honey mustard.
Prosciutto wrapped turkey
Ingredients (serves 8)
• 120g (2 cup) fresh breadcrumbs
• 1 x 170g pkt craisins (dried cranberries)
• 1 x 80g pkt pistachio kernels, coarsely chopped
• 1/2 cup chopped fresh continental parsley
• 1 tbs finely grated lemon rind
• 2 eggs
• 6kg (size 60) fresh or thawed turkey, neck removed
• 12 (about 120g) thick slices prosciutto
• 12 sprigs fresh thyme
• White wine gravy
• 50g (1/3 cup) plain flour
• 500ml (2 cups) chicken stock
• 250ml (1 cup) white wine
Method
1. Preheat oven to 180°C. Place shelf in the lowest position. Combine the breadcrumbs, craisins, pistachio, parsley and lemon rind in a bowl. Add the eggs and stir until combined.
2. Remove excess fat and giblets from the turkey. Wipe inside and out with paper towel. Fill cavity with the breadcrumb mixture. Tie legs together with unwaxed white kitchen string. Tuck wings under. Add a small amount of water to a large roasting pan. Place turkey, breast-side up, on a wire rack in pan.
3. Arrange the prosciutto, overlapping slightly, over the turkey. Tuck the thyme sprigs underneath the prosciutto. Cover the turkey with non-stick baking paper, then cover the pan with foil. Roast in oven for 2 1/2 hours. Remove paper and foil.
4. Increase oven temperature to 200°C. Roast for 35-45 minutes or until prosciutto is crisp and the juices run clear when the turkey's thigh is pierced with a skewer. Transfer turkey to a plate and cover with foil. Set aside for 15 minutes to rest.
5. Meanwhile, to make the white wine gravy, discard the liquid from the roasting pan. Place pan over medium-high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Add the stock and wine and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 8-10 minutes or until the gravy thickens.
Chicken maryland with feta and spinach seasoning
Ingredients (serves 4)
• 90g (1/2 cup) burghul
• 3 ripe egg tomatoes, coarsely chopped
• 1 red onion, halved, finely chopped
• 1/3 cup coarsely chopped fresh continental parsley
• 1/4 cup coarsely chopped fresh spearmint
• 2 tbs fresh lemon juice
• 2 tbs olive oil
• 1 garlic clove, crushed
• Salt & freshly ground black pepper
• 1 x 200g pkt creamy feta (South Cape brand), crumbled
• 1 x 250g pkt frozen spinach, thawed, excess liquid removed
• 2 green shallots, ends trimmed, finely chopped
• 2 tbs coarsely chopped fresh oregano
• 1 garlic clove, extra, crushed
• 4 (about 380g each) chicken marylands
• 1 tbs olive oil, extra
• Lemon wedges, to serve
Method
1. Place burghul in a bowl. Cover with water and set aside for 1 hour to soften. Transfer to a colander and use your hands to squeeze out as much excess liquid as possible. Place the burghul in a large bowl along with the tomato, onion, parsley, spearmint, lemon juice, oil and garlic. Season with salt and pepper, and stir until well combined. Cover with plastic wrap and set aside until required.
2. Preheat oven to 200°C. Combine the feta, spinach, green shallot, oregano and extra garlic in a bowl. Season with salt and pepper.
3. Place 1 chicken maryland, skin-side down, on a chopping board. Use a small sharp knife to cut along the thigh bone towards the joint. Remove and discard thigh bone. Open thigh to sit flat (the leg should still be attached). Cut through the thickest part of the thigh to create a pocket (don't cut all the way through). Spoon one-quarter of the feta mixture into the pocket and fold over thigh to enclose. Secure with a toothpick. Repeat with the remaining marylands and feta mixture. Place marylands, skin side up, in a roasting pan and drizzle with extra oil. Season with salt.
4. Roast in oven for 35 minutes or until golden brown and cooked through. Remove from oven. Cover loosely with foil and set aside for 5 minutes to rest.
5. Spoon burghul salad among serving dishes. Top with chicken and serve immediately with lemon wedges.
Paprika chicken with asparagus, feta & black olive salad
Ingredients (serves 8)
• 2 small (about 1.2kg each) fresh chickens
• 60ml (1/4 cup) fresh lemon juice
• 2 tbs olive oil
• 1 tbs sweet paprika
• 1 tbs dried oregano
• 2 garlic cloves, crushed
• Lemons, halved, to serve
• Asparagus, feta & black olive salad
• 1 tbs olive oil
• 1 tbs fresh lemon juice
• 4 bunches asparagus, woody ends trimmed
• 55g (1/3 cup) pitted kalamata olives, thinly sliced
• 100g goat's milk feta, crumbled
• 1 tbs fresh lemon thyme leaves
Method
1. Place 1 chicken, breast-side up, on a clean work surface. Use poultry shears to cut the breast in half along the breast bone. Open the chicken to lie flat. Cut along either side of the backbone. Discard backbone. Tuck the wing under the breast bone. Use a large sharp knife to cut chicken pieces in half, between the thigh and breast. Use a small sharp knife to cut 3 small slits in each chicken quarter. Repeat with the remaining chicken. Place in a large glass or ceramic dish.
2. Combine the lemon juice, oil, paprika, oregano and garlic in a small bowl. Season with salt and pepper. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 3 hours or overnight to marinate.
3. Preheat a barbecue grill or chargrill on medium. Cook the chicken on grill, skin-side up, brushing occasionally with any remaining marinade, for 10 minutes. Turn and cook for a further 8-10 minutes or until the juices run clear when the thickest part of the chicken is pierced with a skewer. Transfer to a plate.
4. Meanwhile, to make the asparagus, feta & black olive salad, preheat the barbecue grill or chargrill on high. Combine the oil and lemon juice in a jug and season with salt and pepper. Brush the asparagus with the oil mixture. Cook on grill, turning, for 5 minutes or until bright green and tender crisp.
5. Divide the asparagus among serving plates. Top with olives, feta and lemon thyme and serve with the paprika chicken.
Port & green peppercorn glazed ham with roast onions
Ingredients (serves 23)
• 12 small (about 1.2kg) red onions, topped, peeled
• 200g (1 cup, firmly packed) brown sugar
• 60g (3 tbs) butter, melted
• 2 tbs red wine vinegar
• 2 tbs balsamic vinegar
• 4 dried bay leaves
• Salt & freshly ground black pepper
• 2 bunches (12 bulbs) spring onions, roots trimmed, stems trimmed to 8cm
• 1 8kg leg of ham, on the bone
• 1 480g jar ginger marmalade
• 125ml (1/2 cup) port
• Cloves, to decorate
• 2 tbs drained green peppercorns
Method
1. Preheat oven to 180°C. Place an oven shelf in the lowest position and remove the other shelves.
2. Place red onions in an ovenproof dish. Combine sugar, butter, red wine vinegar, balsamic vinegar and bay leaves in a heatproof jug. Season with salt and pepper. Pour over the red onions and toss to coat. Cover with foil. Roast in preheated oven for 30 minutes. Add spring onions and cook, covered, for a further 30 minutes. Remove foil and cook, for a further 30 minutes or until onions are tender. Cover with foil and set aside until required.
3. Unwrap ham, rinse briefly under cold water and pat dry with paper towel.
4. Use a small sharp knife to cut around ham shank in a zigzag pattern, about 10cm from end. Carefully run knife under rind around edge of ham. Gently lift rind in 1 piece, running your fingers between rind and fat where still joined. Lift rind off in 1 piece, wrap in a damp tea towel and place in the fridge. Use for storing leftover ham
5. Trim excess fat from ham, leaving a 1cm-thick covering all over. Use a knife to score fat in a diamond pattern, 5mm deep. Pour a small amount of water in a roasting pan. Place ham on a wire rack in the pan. Wrap overhanging shank in foil to prevent juices dripping into oven.
6. To make the glaze, heat the marmalade in a saucepan over medium heat for 5-7 minutes or until melted and just beginning to bubble. Add port and mix until combined. Pour half the glaze over ham, using a spatula to spread evenly over surface. Stud each diamond with a clove. Add peppercorns to remaining glaze. Bake ham in preheated oven for 1 hour.
7. Remove from oven. Increase heat to 220°C. Pour remaining glaze over ham and spread evenly. Turn pan 180°, bake for a further 20 minutes or until well browned. Remove from oven. Rest for 15 minutes before carving.
8. Meanwhile, return roast onions to oven and cook, covered, for 15 minutes or until heated through.
Ham terrine with witlof salad
Ingredients (serves 12)
• 1 tbs olive oil
• 2 eschalots (French shallots), finely diced
• 2 celery sticks, trimmed, finely diced
• 2 large (about 300g) carrots, finely diced
• 1 tsp dried thyme leaves
• 60ml (1/4 cup) white wine vinegar
• 1 600g pkt Berry & Wine glazed half-leg ham, finely diced (Ambassador Gold brand)
• 4 green shallots, trimmed, chopped
• 1/2 cup loosely packed coarsely chopped fresh continental parsley
• 1/2 tsp freshly ground black pepper
• 410ml (1 2/3 cups) boiling water
• 4 tbs powdered gelatine
• 500ml (2 cups) salt-reduced chicken stock
• WITLOF SALAD
• 1 large (about 300g) radicchio, leaves separated, washed, dried, large leaves torn
• 2 (about 220g) witlof, leaves separated, washed, dried
• 2 1/2 tbs extra virgin olive oil
• 3 tsp white wine vinegar
• 2 tsp Dijon mustard
• 1 tsp honey
• Salt & freshly ground black pepper
Method
1. Heat the oil in a medium saucepan over low heat. Stir in the eschalots, celery, carrots and thyme. Cook, covered, stirring occasionally, for 15 minutes or until vegetables are tender. Stir in the vinegar and transfer mixture to a large heatproof bowl. Set aside for 15 minutes to cool slightly.
2. Add ham, green shallots, parsley and pepper. Stir until well combined.
3. Place the boiling water in a large heatproof jug. Sprinkle gelatine over the top and whisk with a fork until it almost dissolves. Set aside, whisking occasionally with a fork, for 3 minutes or until it dissolves completely. Set aside for 10 minutes to cool to room temperature. Stir in stock.
4. Add the stock mixture to the ham mixture and stir until well combined. Divide evenly between two 9 x 19cm (base measurement) non-stick loaf pans and use the back of a spoon to smooth the surface. Cover with plastic wrap and place in the fridge for 8 hours or overnight to set.
5. To make the witlof salad, combine the radicchio and witlof in a large serving bowl. Whisk together the extra virgin olive oil, white wine vinegar, mustard and honey in a small bowl. Taste and season with salt and pepper. Drizzle over the salad leaves and gently toss until well coated.
6. Remove the terrines by dipping the base of each pan in hot water for 3 seconds, then turn onto 2 plates. Use a sharp knife to cut each terrine into 24 slices. Serve immediately with the witlof salad.
Turkey with cranberry & walnut stuffing
Ingredients (serves 6)
• 1 x 3.5kg fresh or thawed frozen turkey
• 8 desiree potatoes, peeled, halved
• 1.5kg kent pumpkin, peeled, deseeded, cut into 5cm pieces
• 2 tbs olive oil
• Salt & freshly ground black pepper
• 40g (1/4 cup) plain flour
• 500ml (2 cups) chicken stock
• Steamed green beans, to serve
Cranberry & walnut stuffing
• 8 slices wholemeal bread
• 100g (1 cup) walnut halves
• 40g butter
• 1 large brown onion, halved, finely chopped
• 120g (3/4 cup) craisins (Ocean Spray brand)
• 1 egg
• 1 tbs fresh lemon thyme leaves
• Salt & freshly ground black pepper
Method
1. To make the cranberry & walnut stuffing, place the bread in a large shallow bowl or baking tray. Cover loosely with foil and set aside, turning occasionally, overnight or until bread is stale. Use a serrated knife to remove the crusts. Tear the bread into small pieces. Place bread pieces in the bowl of a food processor and process until coarsely chopped.
2. Preheat oven to 180°C. Spread the walnuts over a baking tray and cook for 5 minutes or until toasted (see microwave tip 1). Remove from oven and set aside for 5 minutes to cool slightly.
3. Heat the butter in a medium frying pan over medium heat until foaming. Add the onion and cook, stirring, for 5 minutes or until onion softens (see microwave tip 2). Remove from heat and set aside for 5 minutes to cool.
4. Place the breadcrumbs, walnuts, onion, craisins, egg and lemon thyme leaves in a large bowl. Season with salt and pepper. Use your hands to mix until well combined.
5. Remove excess fat, giblets and neck from turkey cavity. Wipe turkey inside and out with paper towel. Loosely fill upper and lower cavities with the stuffing. Tuck the wing tips and neck skin flap under the turkey. Seal the opening of the lower cavity by overlapping the edges together. Skewer with toothpicks through to the tail. Tie the legs together with white unwaxed kitchen string. Place turkey on a rack in a roasting pan. Cover with foil.
6. Roast in preheated oven for 2 hours. Remove from oven. Remove foil and baste turkey with any pan juices. Place the potato and pumpkin in a separate roasting pan. Drizzle with the oil and season with salt and pepper. Return the turkey to the oven with the potato and pumpkin. Cook, turning potato and pumpkin once during cooking, for 30 minutes or until the juices of the turkey run clear when the thickest part of the thigh is pierced with a skewer.
7. Remove turkey from oven. Transfer to a carving tray and cover loosely with foil. Set aside for 10 minutes to rest.
8. Meanwhile, to make the gravy, strain juices from the roasting pan into a heatproof jug. Return 60ml (1/4 cup) of pan juices to the roasting pan and heat over high heat. Add the flour and cook, stirring, for 1 minute or until mixture bubbles. Gradually add the stock and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base of the pan. Boil, uncovered, stirring occasionally, for 5 minutes or until the gravy reduces and thickens slightly. Strain the gravy into a warmed serving jug. Carve the turkey across the grain and serve with the gravy, roast potatoes, roast pumpkin and steamed beans.
Roast turkey with apricot & pistachio stuffing
Ingredients (serves 10)
• 6kg (size 60) fresh or thawed frozen turkey
• 100g butter, melted
Apricot & pistachio stuffing
• 140g (2 cups) fresh breadcrumbs
• 180g (1 cup) Turkish apricots, chopped
• 1 x 80g pkt Sunbeam pistachio kernels, coarsely chopped
• 1/2 cup chopped fresh continental parsley
• 2 eggs
Method
1. Preheat oven to 180°C. Place an oven shelf in the lowest position and remove the other shelves.
2. To make stuffing, combine breadcrumbs, apricot, pistachio and parsley in a bowl. Add eggs and mix until combined.
3. Remove excess fat, giblets and neck from turkey cavity. Wipe inside and out with paper towel. Loosely fill with the breadcrumb mixture. Use unwaxed white kitchen string to tie the legs together. Tuck the wings under. Add a little water to a roasting pan. Place the turkey, breast-side up, on a wire rack in the pan.
4. Brush the turkey with some of the butter. Cover with non-stick baking paper, then with foil. Roast in oven, basting every 30 minutes with the remaining butter, for 2 1/2 hours. Remove paper and foil. Baste with the remaining butter. Bake for a further 45 minutes or until golden and juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer to a carving tray and cover loosely with foil. Set aside for 15 minutes to rest before carving.
Roast pork fillets with stuffed pears
Ingredients (serves 6)
• 80ml (1/3 cup) kecap manis
• 1 tbs finely grated fresh ginger
• 2 garlic cloves, crushed
• 1 tsp Chinese five spice
• 2 (about 400g each) pork fillets
• 1 x 825g can pear halves, drained
• 1 tbs peanut oil
• 2 bunches baby bok choy, quartered lengthways
Wild rice seasoning
• 1 x 100g pkt wild rice (Cambrian brand)
• 100g (1/2 cup) jasmine rice
• 1 egg, lightly whisked
• 3 green shallots, ends trimmed, thinly sliced diagonally
• 2 tbs coarsely chopped fresh coriander
• 1/2 tsp Chinese five spice
• Salt & freshly ground black pepper
Method
1. Combine the kecap manis, ginger, garlic and Chinese five spice in a shallow baking dish. Add the pork fillets and coat in the kecap manis mixture. Cover with plastic wrap and place in the fridge for 6 hours or overnight to marinate.
2. To make the wild rice seasoning, cook the wild rice and jasmine rice in separate saucepans of boiling water following packet directions or until tender. Drain. Refresh under cold water and drain well. Place the rice, egg, green shallots, coriander and Chinese five spice in a medium bowl. Season with salt and pepper. Stir until well combined.
3. Preheat oven to 180°C. Use a teaspoon to scoop a small hollow in the centre of each pear half. Spoon one-quarter of the seasoning mixture evenly among pear halves. Brush a 40cm piece of foil with 1 tsp of the oil to lightly grease. Place the remaining seasoning mixture down the centre of the foil and roll tightly to enclose.
4. Remove the pork from the marinade and reserve the marinade. Heat the remaining oil in a large roasting pan over high heat. Add the pork fillets and cook for 1 minute each side or until browned. Remove from heat. Arrange the pear halves around the pork fillets. Drizzle pork and pears evenly with reserved marinade. Roast the pork, pears and stuffing roll in preheated oven, brushing occasionally with pan juices, for 30 minutes or until the juices run just pink or clear when pork fillet is pierced with a skewer. Transfer pork, pears and stuffing roll to a plate and set aside for 10 minutes to rest.
5. Meanwhile, steam the bok choy over a saucepan of simmering water for 2 minutes or until just wilted (see microwave tip).
6. To serve, thickly slice the pork across the grain. Slice the stuffing roll crossways. Place the bok choy on serving plates and top with the pork. Serve with stuffing slices and pears and drizzle with pan juices.
Roast macadamia pork with apple gravy
Ingredients (serves 6)
• 145g (1 cup) whole macadamia nuts
• 105g (1 1/2 cups) fresh breadcrumbs (made from day-old bread)
• 6 slices mild pancetta, finely chopped
• 1/3 cup loosely packed fresh continental parsley leaves
• 1 tbs horseradish cream
• 2.5kg boned rolled loin of pork, string removed
• 1 1/2 tbs sea salt flakes
• 1kg butternut pumpkin, halved, deseeded, unpeeled, cut into 3cm pieces
• 1 bunch spring onions, trimmed
• 2 tbs olive oil
• 100g steamed green beans
• 40g butter
• 50g (1/3 cup) plain flour
• 375ml (1 1/2 cups) chicken stock
• 250ml (1 cup) apple juice (Berri brand)
Method
1. Preheat oven to 220°C. Place nuts in the bowl of a food processor
2. and process until finely chopped. Add breadcrumbs, pancetta, parsley and
3. horseradish, and process until combined. Place pork, rind-side up, on a clean work surface. Use a sharp knife to score rind, crossways, to the fat layer, at 2cm intervals. Turn pork over. Cut a vertical slit into the thick end (do not cut all the way through).
4. Open thick end of the loin to sit flat and place nut mixture down the centre. Beginning at the thicker end, roll up to enclose filling. Use unwaxed white kitchen string to tie at 2cm intervals.
5. Place the pork, rind-side up, in a roasting pan. Rub salt into the cuts.
6. Roast in preheated oven for 25 minutes or until rind crackles. Remove from
7. oven. Reduce temperature to 190°C. Place pumpkin, onions and oil in a bowl and turn to coat. Place pumpkin and onions around pork and roast for a further 1 hour. Remove from oven. Transfer pork to a serving platter. Cover with foil and set aside for 10 minutes to rest. Add beans to the pumpkin and
8. onions and toss to combine. Transfer to a bowl and set aside until required.
9. To make the gravy, strain juices from roasting pan into a jug. Melt butter in the roasting pan over medium heat until foaming. Add flour and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add stock and cook, stirring, until mixture thickens. Stir in apple and pan juices, and
10. boil gently for 5 minutes. Strain into a heatproof jug.
Orange macadamia crusted ham
Ingredients (serves 10)
• 7kg leg of ham
• 2 cups macadamia nuts
• 1/4 cup mandarin or orange marmalade
• 2 large oranges, rind finely grated
• 1/4 cup creamed honey
• 1 teaspoon ground cinnamon
Method
1. Preheat oven to 150°C. Line a roasting pan (large enough to comfortably hold the ham) with 2 sheets of baking paper. Remove rind from ham (see tip). Place ham in roasting pan.
2. Place nuts in a food processor. Process until finely chopped (not ground). Transfer to a bowl. Add marmalade, orange rind, honey and cinnamon. Mix well.
3. Using wet hands (to prevent mixture from sticking to fingers), press nut crust onto surface of ham. Cook ham for 1 hour. Increase oven to 200°C. Cook for 45 to 60 minutes or until crust is golden and crisp. Slice ham and serve warm or cold.
Turkey breast with pistachios and prunes
Ingredients (serves 8)
• 600g pork mince
• 2/3 cup (110g) pistachio kernels
• 3/4 cup (150g) pitted prunes, cut in half
• 3/4 tsp ground allspice
• 11/2 tbs brandy
• 1 (about 1.75kg) turkey breast
• 2 1/2 cups (625ml) chicken stock
• 1 tbs olive oil
• 1 cup (250ml) verjuice
• 3 tsp cornflour
• 1 tbs cold water
Method
1. Combine pork mince, pistachios, prunes, allspice and brandy in a large bowl. Season with salt and pepper.
2. Preheat oven to 190°C. Place turkey breast, skin-side down, on a chopping board with the pointed end facing you. Use a large sharp knife, starting from the centre of the breast, to slice outwards while the knife is on a sharp angle in order to cut horizontally through the meat, do not cut all the way through. Repeat with the other side, then open meat outwards similar to opening a book.
3. Place mince mixture down the centre of the breast. Fold sides of turkey breast over to enclose filling. Use kitchen string to tie along the turkey breast to secure.
4. Place 1 cup (250ml) chicken stock into a flameproof baking pan. Place breast on top, then brush with oil and season with salt and pepper. Roast in oven, basting with any pan juices occasionally, for 1 hour 10 minutes or until juices run clear when turkey is pierce in the thickest part. Remove from pan and cover with foil. Set aside for 15 minutes to rest.
5. Meanwhile, strain oil from baking pan and discard. Place over high heat and add verjuice. Cook, stirring with a wooden spoon to dislodge any cooked on juices, for 3-5 minutes or until reduced by half. Add remaining stock and bring to the boil. Combine the cornflour and water in a small jug then add to the stock mixture. Cook, stirring, for 2 minutes or until sauce boils and thickens.
6. Thickly slice the turkey and place on serving plates. Serve with gravy.
Sweet potato & leek roulade with Xmas stuffing
Ingredients (serves 6)
• Roulade
• 20ml (1 tbs) olive oil
• 1 leek, finely chopped
• 60g butter
• 1/3 cup plain flour
• 300ml milk
• 4 eggs, separated
• 1/2 cup grated cheddar cheese
• 1/4 cup grated parmesan
• Stuffing
• 30g unsalted butter
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 1/2 cups fresh white breadcrumbs
• 1 tbs chopped fresh sage
• 1 tbs chopped flat-leaf parsley
• Filling
• 500g sweet potato, peeled, chopped
• 15g unsalted butter
• 100ml thin cream
• 1/2 tsp freshly grated nutmeg
Method
1. Preheat oven to 180°C. Grease and line a 39 x 26cm Swiss roll pan.
2. To make the roulade, heat the oil in a large saucepan over medium-low heat. Add the leek and cook gently for five minutes until soft. Remove leek from pan. Wipe pan, then add the butter. When it has melted, add the flour and cook for 1-2 minutes, stirring constantly. Start adding the milk, a little at a time, whisking until all the milk is combined and the sauce has thickened. Remove from the heat, beat in egg yolks, one at a time and season.
3. In a separate, clean bowl, beat the eggwhites until stiff. Add a quarter of the eggwhites to the roux, then gently fold in the remaining eggwhites. Fold in leeks and cheddar until just combined, then pour into the prepared pan and bake in the oven for 20-25 minutes or until golden and puffed.
4. Meanwhile, to make stuffing, melt butter in a frying pan over medium heat. Add onion and cook for five minutes until soft and translucent. Add garlic and breadcrumbs and cook for a further 3-4 minutes. Stir in herbs and season with salt and pepper. Set aside.
5. For the filling, steam or boil the sweet potato until tender. Drain and mash with the butter, cream and nutmeg. Season well and set aside.
6. When the roulade is cooked, place a clean tea towel on your workbench and sprinkle with the parmesan. Turn the roulade out onto the tea towel and peel off the baking paper. Allow to cool for 1-2 minutes, then spread the sweet potato over the roulade.
7. Sprinkle the stuffing over the sweet potato. Using the edge of the tea towel, carefully roll up the roulade from the longest side finishing with the seam-side down. Slice and serve warm with rocket salad and glazed eschallots (shallots).
Poached salmon with dill & horseradish cream
Ingredients (serves 10)
• 1 x 2.5kg whole Atlantic salmon, scaled, gutted
• 1 large red onion, halved, thinly sliced
• 3 dried bay leaves
• 3 sprigs fresh thyme
• 3 sprigs fresh dill
• 8 whole black peppercorns
• 2 tbs fresh lemon juice
• Freshly ground black pepper
• Dill & horseradish cream
• 150g extra-light sour cream (Pauls brand)
• 21/2 tbs fresh lemon juice
• 11/2 tbs horseradish cream
• 1 tbs finely chopped fresh dill
• Salt & freshly ground black pepper
Method
1. To make the dill and horseradish cream, combine the sour cream, lemon juice, horseradish and dill in a small bowl. Season with salt and pepper. Stir until well combined. Place in a serving jug and cover with plastic wrap. Store in the fridge until required.
2. Measure the thickest part of the salmon and jot down the measurement. Place salmon in a fish kettle. Arrange the onion, bay leaves, thyme, dill and peppercorns around salmon. Pour in enough cold water to completely cover salmon. Add the lemon juice. Place the kettle over 2 burners or hotplates on medium-low heat or on a preheated barbecue grill. (If cooking salmon on the stovetop, it's important to place the kettle over 2 burners or hotplates of equal size to ensure even cooking.) Slowly bring to a simmer (this may take up to 20 minutes), but don't allow water to boil. If necessary, adjust the heat to keep the liquid from boiling. Once the water is simmering, cover and cook for 10 minutes, then cook for a further 10 minutes per 2.5cm of fish or until a thin metal skewer inserted into the thickest part of the salmon slips in easily. Use basket insert to lift salmon from the water. Carefully transfer salmon to a serving platter. Discard cooking liquid. Use a small sharp knife to carefully remove the skin from the side facing upwards. Season with pepper.
3. To serve, place salmon on dining table. Use a metal spoon and fork to divide salmon into portions and lift onto plates. Serve with dill and horseradish cream.
Roast pork with spiced apple gravy
Ingredients (serves 12)
• 2.5kg boned rolled loin of pork
• 2 tsp olive oil
• 1 tbs sea salt flakes
• 12 small (about 100g each) red apples
• 20g butter
• 40g (1/4 cup) plain flour
• 1/4 tsp ground cinnamon
• 1/4 tsp Chinese five spice
• 250ml (1 cup) chicken stock
• 125ml (1/2 cup) apple juice
• 125ml (1/2 cup) dry white wine
• Salt & freshly ground black pepper
Method
1. Preheat oven to 220°C. Use a knife to score pork rind, crossways, to the fat layer, at 2cm intervals. Place the pork, rind-side up, in a roasting pan. Brush with oil. Rub salt into cuts in rind. Roast in oven for 30 minutes or until rind crackles. Reduce temperature to 180°C. Place apples around pork. Roast for a further 1 1/4 hours. Transfer pork and apples to a serving platter. Cover with foil and set aside for 10 minutes to rest.
2. Strain pan juices into a heatproof jug. Melt butter in roasting pan over medium heat until foaming. Add flour, cinnamon and Chinese five spice and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add pan juices, stock, apple juice and wine and cook, scraping pan with a flat-edged wooden spoon to dislodge any bits on base, for 5-6 minutes or until gravy boils. Season with salt and pepper. Strain into a heatproof jug.
3. Carve pork across the grain into thin slices. Serve with apples and gravy.
Fennel & coriander fish cutlets
Ingredients (serves 12)
• 4 dried red chillies
• 1 tbs coriander seeds
• 1 tbs fennel seeds
• 1 tbs whole black peppercorns
• 250ml (1 cup) peanut oil
• 12 fresh kaffir lime leaves, torn
• 12 (about 250g each) firm white fish cutlets or ling)
• 6 limes, quartered
• Pinch of sea salt
Method
1. Place the chillies, coriander seeds, fennel seeds and peppercorns in a medium non-stick frying pan over medium heat. Cook, stirring, for 5 minutes or until aromatic. Transfer to a mortar and pestle and pound until coarsely ground. Place in a bowl and add the peanut oil and torn lime leaves. Set aside until required.
2. Place fish and limes in a shallow glass or ceramic dish and pour over spice mixture. Cover with plastic wrap. Place in fridge for 3 hours to marinate, turning occasionally.
3. Preheat a barbecue grill or chargrill on high.
4. Use tongs to transfer fish and limes to a plate. Season with sea salt. Cook half the fish and limes on preheated barbecue grill or chargrill for 4 minutes each side or until just cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining fish and limes. Serve immediately.
Prosciutto-wrapped turkey breast with cranberry gravy
Ingredients (serves 10)
• 2 tbs chopped fresh rosemary
• 3 tsp finely grated lemon rind
• 60ml (1/4 cup) extra virgin olive oil
• Salt & ground white pepper
• 2 x 1.5kg turkey breast fillets, skin removed
• 2 x 100g pkts sliced prosciutto (Primo brand)
• 30g butter
• Cranberry gravy
• Pan juices from turkey
• 1 tbs plain flour
• 250ml (1 cup) dry red wine
• 500ml (2 cups) chicken stock
• 100g (1/3 cup) jellied cranberry sauce (Ocean Spray brand)
Method
1. Combine the rosemary, lemon rind and 1 tbs of the oil in a bowl. Season with salt and pepper. Rub rosemary mixture over turkey breasts. Lay prosciutto slices, overlapping slightly, over each turkey breast to cover. Use unwaxed white kitchen string, tied at 2cm intervals, to secure. Place in a large glass dish. Cover with plastic wrap and place in the fridge for 1 1/2 hours to develop the flavours.
2. Preheat oven to 200°C. Melt the butter and remaining oil in a large frying pan over medium-high heat until foaming. Add the turkey and cook,turning occasionally, for 5 minutes or until golden brown all over. Transfer to a large roasting pan.
3. Roast in preheated oven for 55 minutes or until juices run clear when the turkey is pierced at the thickest part with a skewer. Transfer to a carving tray and cover loosely with foil. Set aside for 20 minutes to rest.
4. Meanwhile, to make the cranberry gravy, place the roasting pan containing the pan juices over high heat. Add the flour and cook, stirring, for 1 minute or until mixture bubbles. Gradually add the wine and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Boil, uncovered, stirring, for 5 minutes. Add the stock and bring to the boil. Boil, stirring occasionally, for 5 minutes or until the gravy thickens. Add the cranberry sauce and cook, stirring, for 10 minutes or until the gravy is thick and smooth.
5. Thinly slice the turkey across the grain. Divide among serving plates and drizzle with gravy. Serve immediately.
Roast ocean trout with prosciutto and parsley sauce
Ingredients (serves 8)
• 3kg ocean trout, cleaned, head removed
• 2 lemons, thinly sliced
• 1 bunch thyme
• 1 cup (250ml) dry white wine
Prosciutto and parsley sauce
• 150ml Colavita extra virgin olive oil
• 8 (120g) slices prosciutto, finely shredded
• 1 cup firmly packed flat-leaf parsley leaves
• 2 cloves garlic, finely chopped
• Juice of 1/2 lemon
• 1/4 cup (45g) finely chopped cornichons
Method
1. Preheat oven to 180C. Trim belly flaps of fish then place fish in a large oiled roasting pan. Season fish cavity with salt and pepper then fill with lemon and thyme. Pour wine over fish. Wrap tail in a piece of oiled foil to prevent burning. Roast fish for 35 minutes or until tender, then peel back skin, starting at the head, and discard. Remove fins and discard. Using a small spoon, scrape along fish spine - this will make it easier to remove the flesh.
2. For sauce, heat 2 tbs oil in a frying pan over medium heat. Add prosciutto. Cook, stirring, for 2-3 minutes or until crisp. Drain on paper towels. Place parsley in a heatproof bowl. Pour over boiling water then drain. Refresh in cold water then drain (this brightens parsley's colour). Finely chop parsley then combine with garlic, remaining oil, lemon juice and cornichons. Season to taste. Before serving, add prosciutto.
3. To serve, place room-temperature fish on a platter and spoon over a little sauce. Serve with remaining sauce.
Roast turkey with sage & walnut stuffing with gravy
Ingredients (serves 12)
• 30g butter
• 4 bacon rashers, rind removed, finely chopped
• 1 brown onion, halved, finely chopped
• 2 garlic cloves, crushed
• 140g (2 cups) fresh breadcrumbs (made from day-old bread)
• 55g (1/2 cup) walnut halves, coarsely chopped
• 1 tbs finely shredded fresh sage
• 1 egg, lightly whisked
• Salt & freshly ground black pepper
• 6kg (size 60) fresh or thawed frozen turkey, neck removed
• 50g butter, extra, melted
• 2 tbs plain flour
• 250ml (1 cup) dry white wine
• 250ml (1 cup) chicken stock
Method
1. Melt 20g of the butter in a frying pan over medium-high heat until foaming. Add bacon, onion and garlic and cook, stirring, for 5 minutes or until onion softens. Transfer to a heatproof bowl. Add the breadcrumbs, walnuts, sage and egg and stir until well combined. Season with salt and pepper.
2. Preheat oven to 180°C. Rinse the turkey inside and out under cold running water. Pat dry with paper towel. Fill the cavity with breadcrumb mixture. Tie the legs together with unwaxed white kitchen string. Tuck the wings under. Place turkey, breast-side up, in a roasting pan. Brush with extra butter and cover with foil. Roast in oven, basting every 30 minutes, for 3 1/2 hours or until juices run clear when thigh is pierced with a skewer. Transfer turkey to a platter. Remove string. Cover with foil and set aside for 15 minutes to rest.
3. Strain the pan juices into a heatproof jug. Melt the remaining butter in the roasting pan over medium heat until foaming. Add the flour and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add the pan juices, wine and stock and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 5-6 minutes or until gravy boils and thickens. Taste and season with salt and pepper. Strain into a heatproof serving jug.
Orange & wholegrain mustard glazed ham
Ingredients (serves 20)
• 7kg leg or shoulder of ham, on the bone
• 170g (1/2 cup) orange marmalade
• 100g (1/2 cup, firmly packed) brown sugar
• 95g (1/3 cup) Masterfoods wholegrain mustard
Method
1. Preheat oven to 160°C. Place an oven shelf in the lowest position and remove all the other shelves. Use a small, sharp knife to cut around the ham shank in a zigzag pattern, about 10cm from the end. Run a knife around the edge of the ham. Gently lift rind off in one piece by running your fingers between the rind and the fat. Wrap the rind in a damp tea towel and place in the fridge. Score the fat in a diamond pattern.
2. Add a small amount of water to a large roasting pan. Place the ham on a wire rack in the pan.
3. Combine the marmalade and sugar in a saucepan. Stir over low heat for 2-3 minutes or until marmalade melts. Remove from heat and stir in mustard.
4. Brush ham with half the marmalade glaze to evenly coat. Bake for 1 hour 20 minutes or until warmed through and light golden.
5. Increase temperature to 180°C. Spoon remaining glaze over ham and bake for a further 10-15 minutes or until golden and caramelised. Transfer to a tray and cover loosely with foil. Set aside for 15 minutes to rest before carving.
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