Sweet Mustard Glazed Ham (Serves 12 with leftovers)
This recipe and photo are taken from the December 2006 issue of Super Food Ideas magazine.
Place oven shelf in the lowest position and preheat oven to 150C. Line a large roasting pan with 2 sheets of baking paper. Remove rind from an 8kg leg ham and, using a sharp knife, score the fat in a diamond pattern no deeper than 5mm. Place ham in roasting pan.
Mix together 1/2C orange marmalade, 215g dijon mustard & 2/3C brown sugar and spoon 2/3 of this over the ham, spreading to cover completely. Cook for 1 ½ hours and then spoon the remaining mustard mixture over the ham. Raise temperature to 200C and cook for a further 45-60 minutes or until golden and crisp. Slice and serve.
Roast Turkey Breast with Pistachio & Parsley Stuffing (Serves 6)
This is the best turkey I have ever tasted, the spices add a touch of exotic that is different to any other turkey I have tasted. Absolutely delicious, and it (and the photo and nutritional information) is from Healthy Food Guide magazine (December 2006 Issue), so it is a healthier alternative to the usual Christmas turkey.
Heat 1Tbsp olive oil in a large non stick frypan and fry 1 diced brown onion, 1 diced rasher rindless bacon & 1 finely diced celery stick on low heat for 5 minutes. Add 1tsp ground cumin, 1/2tsp ground cinnamon & 1tsp sumac or paprika and fry for 2 minutes or until fragrant. Remove from heat and stir in 1/2C shelled pistachio nuts, chopped & 2C fresh breadcrumbs (preferably made from grainy bread).
Heat 1/2C reduced salt chicken stock and pour over breadcrumb mixture. Add 1/4C chopped parsley leaves and season to taste. Stir thoroughly to combine and cool for 5 minutes. Using cling wrap, shape stuffing into a sausage and refrigerate for 10 minutes.
Open a 1.5kg boned and skinned turkey breast fillet, butterflied side up and season with salt and pepper. Remove cling wrap from stuffing and place in the centre of the turkey breast. Roll up, tucking in the sides to enclose the stuffing. Tie tightly with cooking string and 2cm intervals.
In a small jug whisk together 1/2C dry white wine, 1/2C freshly squeezed orange juice & 1 crushed garlic clove. Coat turkey roll with marinade, cover and marinate in the fridge overnight.
Heat oven to 180C and line a medium roasting dish with baking paper. Remove turkey roll from marinade, place on roasting dish and let sit at room temperature for 15 minutes. Bake for 1 hour or until cooked and golden. Rest, covered, for 10 minutes before carving.
While the turkey is resting, heat 275g cranberry sauce, 1/2C orange juice & 1/2C salt reduced chicken stock in a medium saucepan and bring to the boil. Stir and serve warm with carved turkey.
Nutritional Information: (per serve)
Energy 2172kJ, Protein 51.8g, Fat (Total) 12.6g (Saturated) 2.7g, Carbohydrates (Total) 44.9g (Sugars) 25.5g, Dietary Fibre 2.8g, Sodium 1500mg.
Mediterranean Chicken Skewers (Makes 8 Skewers)
These are a great addition to an Aussie Christmas barbecue, but would be just as delicious at any time of year. The recipe is adapted from (and photo taken from) Bbq food, Murdoch Books, 2003. We added some green capsicum to make them a little more Christmassy.
Soak 8 wooden skewers in water to prevent scorching. Cut 2 large chicken breast fillets into cubes and thread onto skewers alternating with 24 cherry tomatoes, 6 quartered mushrooms & 1 green capsicum, cut into wedges. Place finished skewers in a shallow, non metallic dish.
Combine 2 crushed garlic cloves, the grated zest of 1 lemon, 2Tbsp lemon juice, 2Tbsp olive oil & 1Tbsp chopped oregano leaves and pour over the skewers. Marinate overnight (or at least 2 hours).
Cook the skewers on a hot, lightly oiled barbecue for 4 minutes each side, basting with marinade occasionally, until the chicken is cooked.
Barbecued Chermoula Prawns (Serves 6)
Ok, so I haven’t actually tried these myself. As many of you know, I used to be a vegetarian, and the thought of eating seafood still makes my skin crawl. I think I must have been a sea creature in my last life or something! Anyway, everyone seemed to enjoy these when we made them, so I’ll share them with you too. This recipe (and photo) is also taken from ) Bbq food, Murdoch Books, 2003.
Peel and de-vein 1kg raw medium prawns, leaving the tails intact and place in a large bowl. Dry fry 3tsp hot paprika & 2tsp ground cumin in a hot frying pan for 1 minute or until fragrant. Remove from the heat and process with 30g parsley, 15g coriander, 100ml lemon juice & 125ml olive oil. Season with salt and pepper and pour over prawns. Cover and refrigerate for 10 minutes.
Meanwhile, heat barbecue to high. Cook prawns for 3-4 minutes, or until cooked through, turning and brushing with extra marinade while cooking. Be careful not to overcook them.