Spinach with Chorizo

Method:

  • Fry off cubes of chorizo, keeping the red oil.
  • Add some butter and then add your spinach.
  • Cook until wilted perfectly.
  • Alternative to plain chorizo! YUM!

Burnt Honey, Orange and Clove Glazed Ham

Method:

  • Heat honey in a saucepan over medium heat for 5 minutes or until dark golden, then add orange juice and rind, mustard and cloves and simmer for 10 minutes or until reduced by half.
  • Cool to room temperature.
  • Preheat oven to 180C.
  • Remove skin from ham and discard.
  • Score fat in a crisscross pattern, stud with remaining cloves in the centre of each diamond.
  • Place ham on a rack in a large roasting pan.
  • Half fill roasting pan with water and brush ham liberally with glaze.
  • Roast, basting frequently with remaining glaze, for 1 hour, or until golden.
  • Note: Mustard fruit, also called mostarda di Cremona, is candied fruit preserved with mustard oil, available from gourmet food stores.

Honey-Glazed Baked Ham (Crowd Size)

Method:

  • Place ham, fat side up, on rack in shallow roasting.
  • Insert meat thermometer into ham surface at a slight angle or through the end of the ham so tip is in center of thickest part of ham and does not touch bone or fat.
  • Roast 12 to 16 minutes per pound in 325ºF oven or until thermometer reads 120ºF.
  • Remove ham from oven.
  • Pour drippings from pan.
  • Remove any skin from ham.
  • Cut fat surface of ham lightly in uniform diamond shapes; insert whole clove in each diamond.
  • Mix honey, mustard and ground cloves; brush on ham.
  • Roast uncovered about 20 minutes longer or until thermometer reads 135°F. 5
  • Cover ham with tent of aluminum foil and let stand about 10 minutes or until thermometer reads 140ºF.

Chorizo Bake

Method:

  • Heat oven to 180 degrees celcius.
  • Fry red onion & garlic together - then add chopped sausage - stir & fry together.
  • Add passata (or tomatoes & puree).
  • Once all mixed together add beans - stir through - bring to a gentle boil.
  • Put everything in a heatproof dish & bake in oven for 10 min or turn down oven & leave for as long as you are ready to eat.
  • Serve with ciabatta bread & scoop up the mixture! Yum.

Colcannon

Method:

  • Simmer potatoes for 15-20 minutes until soft.
  • Add cauliflower for last 5 minutes of cooking.
  • In another saucepan cook cabbage for 5-6 minutes.
  • Mash potatoes and cauliflower then add cabbage, milk, sping onion.
  • Mix and serve with bacon.

The Best Bacon and Cabbage

Method:

  • In a big pot with a lid,  boil the bacon and home cure for an 2-2 1/2 hours or until nearly cooked.
  • Meanwhile shred cabbage and soak it in a basin.
  • When the bacon is cooked take it out and let it rest.
  • Cook cabbage with home cure water.
  • Serve with floury spuds!

Oven-Baked Rigatoni With Wild Boar Salami

This is a great dish for when you've got mates coming round as it's easy to make and looks fantastic. The wild boar salami tastes great, and as well as cooking with it you can use it in sandwiches.

Method:

  • Preheat the oven to 190°C/375°F/gas 5.
  • Heat the olive oil in a frying pan, and fry half the salami until quite crisp.
  • Add the onion and garlic and cook slowly until the onion is soft.
  • Add the balsamic vinegar, chopped tomatoes, crème fraîche and basil.
  • Mix together, season to taste, and simmer for a few minutes.
  • Cook the rigatoni according to the packet instructions until 'al dente'.
  • Drain, and drizzle over a little olive oil and seasoning.
  • Tip into a baking dish and pour over the sauce.
  • Lay the mozzarella over the top with the rest of the salami.
  • Bake in the preheated oven for 25 minutes until golden.
  • Delicious!

Grilled Marinated Mozzarella With Crunchy Bread, Smoked Bacon And A Black Olive And Lemon Dressing

This is an absolutely genius combination. It's not very often that mozzarella gets cooked in a credible way but this is one time it does. I love the whole idea of putting the bread, mozzarella and smoky bacon together because when cooked they complement each other so well – the bread goes really crisp and soaks up all the lovely juices, the milky mozzarella starts to melt and go really gooey, and served with a fresh herb salad it's lovely. Great for a starter or a snack, and I've even made little mini ones as canapés (dare I say that word?!)

Method:

  • Remove the crusts from the ciabatta and tear up into rough 2.5cm/1 inch pieces.
  • Throw into a bowl with the bacon and lemon zest.
  • Divide each mozzarella into 8 similar-sized pieces and add to the bowl.
  • Keeping the leaf tips on the rosemary sticks, remove the lower leaves and then smash these up in a pestle and mortar with the garlic.
  • Stir in 8 tablespoons of olive oil, then pour this mixture over the bread, cheese and bacon.
  • Marinate for anything from 15 minutes to an hour.
  • Thread your mozzarella and bread on to your rosemary sticks, weaving the bacon in and around.
  • Line up the kebabs on a wire rack and place under the grill on a very high heat until the bread and bacon are golden and crisp and the mozzarella is nice and gooey.
  • While this is grilling make sure you keep an eye on it, as it can turn into a charred kebab very quickly.
  • To make the dressing, chop up the olives and mix with the chilli, 5 tablespoons of the lemon juice and the same of olive oil.
  • Season to taste.
  • To serve the kebabs, dress the herbs with half of the olive dressing right at the last minute so the leaves stay nice and fresh, then use the other half of the dressing drizzled over the kebabs.
  • Try this: do exactly the same as above but swap the mozzarella for cubes of fresh white fish such as haddock, cod or monkfish.

Stuffed Mushrooms With Ham

Method:

  • Wash and trim the end of stems from mushrooms.
  • Pop remaining stem out.
  • Chop stems and set aside.
  • Melt 2 tablespoons butter; brush over mushrooms.
  • Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavoured spray or grease with butter.
  • Heat remaining 2 tablespoons of butter in a skillet.
  • Chop green onions; combine with reserved chopped mushroom stems, ham and garlic.
  • Add to skillet along with the spinach; sauté until tender.
  • Add bread crumbs, salt, and pepper to vegetable mixture; stir well.
  • Add a little cream to moisten more if necessary.
  • Fill each mushroom cap with a little of the stuffing, mounding up.
  • Sprinkle with Mozzarella cheese.
  • Bake at 350° for about 20 minutes, until cheese is melted and mushroom caps are tender.
  • Makes about 16 to 20 stuffed mushroom appetizers.
  • These would also be very good with crumbled cooked bacon, about 1/4 cup, if you don't have or care for the ham.

Glazed Loin of Bacon

 

Try to buy ham or bacon from pigs that are free range and if you can organic.  They have a much better layer of fat and to be honest the meat just tastes so much better.  A layer of fat is essential for glazing the Bacon.  You don't have to eat it, but your will power will be much stronger than mine.  The glazed ham or bacon is delicious hot or cold in sandwiches the next day. Either works well.

Method:

  • If the bacon is salty, soak it in cold water over night and discard the water. 
  • Cover the  bacon with fresh cold water and bring it slowly to the boil. 
  • If the meat is still salty there will be a white froth on top of the water. 
  • Discard the water and cover the bacon with fresh cold water and repeat the process. 
  • Finally cover the bacon with hot water and simmer until it is almost cooked. 
  • Allow 40  minutes to the kilogram. To glaze the bacon peel off the rind, cut the fat into a diamond pattern and stud each diamond with a whole clove. 
  • Blend the brown sugar and  pineapple or orange juice to a thick paste.  Spread this over the bacon. 
  • Bake it in a very hot oven, 250 degrees celsius for 20 minutes until the top has caramelised. 
  • While it is glazing baste regularly with the syrup and juice.
  • When the bacon in fully cooked a skewer will come out effortlessly.
  • Serve with all the Chiristmas trimmings and Cumberland Sauce.

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