HOW TO PREPARE A CHRISTMAS HAM
AND ONCE YOU HAVE FINISHED THE PREP, YOU CAN MAKE THIS…
AND ONCE YOU HAVE FINISHED THE PREP, YOU CAN MAKE THIS…
RECIPE DEVELOPED FOR CAPILANO HONEY
The yearly question, what do we do with all that leftover Christmas ham? Well this recipe is a lot of fun and packs some serious flavour into some leftover sandwiches in the form of the famous Cubano! My Hot Chili Honey & Chipotle Glazed Ham gives you the perfect starting point for this leftover delight.
Prep 00:10
Cook 00:10
Makes 2
Easy
Ingredients List
Chopped Ham
1 cup leftover Hot Chili Honey & Chipotle Glazed Ham*, chopped into small chunks
2 tsp ground coriander
2 tsp ground cumin
2 cloves garlic, finely grated
2 tbs chipotle in adobo, sauce only
2tbs fresh orange juice
1tbs Capilano Honey
Sliced Ham
200g thinly sliced leftover Hot Chili Honey & Chipotle Glazed Ham
2 Cuban bread rolls*
Yellow mustard, to serve
Whole egg mayonnaise, to serve
6 slices Swiss cheese
2 dill pickles, sliced into thin strips
1 tbs butter, melted
Method
Step 1. Prepare the chopped ham component of the sandwich by heating a non stick pan to medium high heat, add chopped ham and saute until beginning to warm through. Add ground coriander, cumin, garlic, chipotle, orange juice stir well to combine. Increase heat slightly and once hot add the Capilano honey. Cook until the juice has evaporated and the chopped ham is sticky and golden. Set aside and allow to cool slightly.
Step 2. Assemble the sandwich starting with a base layer of yellow mustard and swiss cheese slices, top with sliced ham, followed by the spiced chopped honey ham, topped with dill pickle slices and a scaping of mayonnaise on the top of the bun.
Step 3. Heat a griddle pan over medium heat. Brush tops of bread with melted butter, place the sandwiches top down and using a weight of some kind (fish weight, another pan) cook until roll is crisp and bar marks show on bread, brush base of bread with butter, flip and cook on the base until cheese is melted. Serve warm and enjoy
Notes
* The best section of the ham for this dish is the part around the hock, dig in there to get the good stuff and make sure nothing goes to waste!
* Cuban rolls are obviously quite hard to find in Australia, so as an alternative use small Turkish rolls.
WHO DOESNT LOVE A GOOD SANDWICH, MORE BELOW…
RECIPE DEVELOPED FOR RIVERVIEW FARMS PORK
Take the classic “Peking style” flavours and make the most of your roast with this little twist! A fun way to get hands on and serve your pork all wrapped up in a tasty pancake..
Prep 00:05
Cook 00:05
Serves 8 as part of a shared meal
Super Easy
Ingredients List
1 x Riverview Farms Pork Roast, crackle removed (saved for later) and shred pork
5cm thumb ginger, finely grated
3 cloves garlic, finely grated
1 tsp Chinese Five Spice
1 Tbs Hoisin Sauce (plus extra for serving)
2 Tbs Rice Wine Vinegar
16 Peking pancakes*
2 Lebanese cucumber, cut into thin batons
Shallot, sliced and curled in ice water
Method
Step 1. In a small bowl, prepare the marinade for the pork; combine ginger, garlic, Chinese Five Spice, Hoisin Sauce, and 2 tablespoons of Rice Wine Vinegar. Mix well to combine.
Toss the shredded pork in the marinade coating well.
Step 2. Heat a skillet or fry pan over medium heat. Once hot, add the marinated shredded pork to the pan and stir-fry for a few minutes until it's heated through and slightly caramelised.
Step 3. Warm the pancakes, there are a few options here; in a hot dry pan (not the classic method) or you can either steam the pancakes in a bamboo steamer or warm them in the microwave according to the package instructions.
Step 4. Assemble. Top the warmed pancakes with thin layer of extra Hoisin Sauce, add a portion of the caramelised shredded pork in the centre of the pancake, then top with cucumber batons and the curled shallots. Serve the Peking Pork Pancakes while they are still warm, and you can also serve the reserved crackling on the side for extra crunch and flavour.
Repeat the assembly process for the remaining pancakes,and enjoy your homemade Riverview Farms Peking Pork Pancakes!
MORE GREAT PORK RECIPES BELOW….
RECIPE DEVELOPED FOR CAPILANO HONEY
The perfect side to go with your Hot Chili Honey & Chipotle Glazed Ham, punchy flavours that will get the taste buds dancing and your guests diving in for more and more!
Prep 00:10
Cook 00:15
Serves 6 as part of a shared meal
Super Easy
Ingredients List
6 whole ears of corn
Hot Chili Honey Butter,
4 tbs Capilano Hot Chilli Honey, plus extra for drizzling
75g Pepe Saya smoked butter, room temperature
2 tsp smoked paprika
Sea salt, to taste
75g Greek Feta*, crumbled
1/2 cup coriander, finely chopped
Method
Step 1. Heat a barbecue, chargrill or cast iron griddle pan on medium-high heat. While grill is warming, fold husks back, removing any corn silk, to expose the kernels and tie the husk with kitchen string. Cook corn, turning occasionally, for 10 mins or until lightly charred.
Step 2. While the corn is cooking, prepare the Hot Chilli Honey butter by whipping together all the butter ingredients in a small bowl. Having room temp butter here is key. Cover and set aside until corn is cooked and ready for the butter.
Step 3. Once corn is cooked, tender and lightly charred remove to a serving dish and brush over the room temperature butter, turning the corn to ensure the whole cob is coated. Allow to cool slightly before garnishing with crumbled feta and coriander.
Notes
*Ensure the feta you buy is hard/firm so that you can crumble over the corn.
RECIPE DEVELOPED FOR CAPILANO HONEY
Mix it up this Christmas adding a little spice to your ham! A fun way to theme up your Christmas lunch with my Hot Chili Honey & Chipotle Glazed Ham. Pair this with my Sweet Corn w/ Hot Honey Butter, Feta & Coriander and other choice sides!
Prep 00:20
Cook 01:30
Serves the whole family as part of a shared meal (with leftovers!)
Easy
Ingredients List
1 whole leg ham, on the bone (approx. 9kg)
1/2 cup Capilano Hot Chilli Honey
2 tablespoons chipotle in adobo sauce*
2 tablespoons apple cider vinegar
1/2 tbs ground cumin
1/2 tbs ground paprika
1 tsp ground cinnamon
Sea salt, to taste
Method
Step 1. Preheat your oven to 170°C, to fit the ham you will have to remove all the oven racks from the oven, placing one rack on the bottom shelf of the oven.
Step 2. Remove the ham from its packaging and place it on a rack in a roasting pan lined with foil or baking paper. Use a sharp knife to cut around the shank of the ham, about 10-15 cm from the end. Run a knife under the rind around edge of ham. Using your fingers between the rind and the fat, gently lift the rind off in 1 piece. Score the surface of the ham in a diamond pattern, making shallow cuts with a sharp knife. You only want to score the fat layer and not into the meat.
Step 3. Make the hot honey glaze. In a medium-sized bowl, whisk together the hot honey, adobo sauce, apple cider vinegar, ground cumin, paprika, cinnamon, salt, and black pepper. If needed adjust the quantities to taste, depending on your preferred level of heat and sweetness.
Step 4. Glaze the Ham. Brush 1/3 of the glaze over the entire surface of the ham. Make sure to get the glaze into the scored cuts. Bake, brushing with glaze every 30 mins, for 1 hour 30 minutes.
Step 5. Allow the ham to rest slightly (15-20 minutes) before carving. Slice the ham and serve with any remaining glaze on the side for extra drizzling. Serve alongside Street Corn Hot Honey Feta Coriander
Notes:
* Chipotle in Adobo sauce can be found in larger supermarket chain stores and speciality grocers. As an alternative you can use your favourite chipotle hot sauce.
MORE FESTIVE RECIPES HERE….
RECIPE DEVELOPED FOR LEGGOS + EVERDURE KILN + MUSHBOOM!
Sausage, mushroom, hot honey - getting up there with an ultimate combo when it comes to pizza and cooked in the Everdure Kiln with a good lather of Leggo’s Squeezy Pizza Sauce on the base it is sure to be a simple crowd pleaser next time you are entertaining!
Prep 00:15
Cook 00:02
Makes 4 pizzas*
Capable Cooks
Ingredients List
3 squirts, Leggo’s Squeezy Pizza Sauce
250g fresh mozzarella cheese, pinched into small chunks
2 good quality, coarse grind, pork and fennel sausages, squeezed out of their cases into little balls
500g White Cup Mushrooms
2 tbs hot chilli honey
2 tbsp extra-virgin olive oil
1/2 small red onion, finely sliced, to garnish
1 stalk thyme, leaves picked, to garnish
1 stalk oregano, leaves picked, to garnish
Sea salt, to taste
Your favourite pizza dough recipe*
Method
Step 1. Preheat Everdure Kiln to high.
Step 2. Stretch out your pizza dough until it’s a thin, 12-inch pizza base and place onto the Everdure Pizza Peel. Squirt on the Leggo’s Squeezy Pizza Sauce and spread evenly over base with the back of a spoon, scatter over half the sausage and half the White Cup Mushrooms, ensuring not to overload or overcrowd the pizza and drizzle with a little olive oil.
Step 3. Place pizza into the Kiln, start the turntable and cook for 90 seconds, or until the pizza crust is charred and puffed up and the mushrooms are nicely browned and the sausage is sizzling.
Step 4. Remove from the Kiln, drizzle with hot chilli honey, garnish with onion, thyme and season to taste with sea salt. Slice and eat while it's hot!
Notes:
* Use your own favourite pizza dough recipe or find good quality store bought pizza bases.
RECIPE DEVELOPED FOR VEGEMITE & OONI
These charred chicken wraps are packed with bold flavour and take no time to cook up in the Ooni Karu 12g.
Prep 00:15
Cook 00:15
Serves 4-6
Easy
Ingredients
1kg chicken thigh
Marinade
1/2 cup Greek yoghurt
1 tbsp Vegemite
1 tbsp minced garlic
2 tsp minced ginger
1 tsp chilli powder
1/2 tsp turmeric powder
2 tsp ground coriander
1 tbsp ground cumin
1 tsp salt
1 butter lettuce, torn
2 Lebanese cucumbers, sliced
3 ripe medium tomatoes, sliced
1 small bunch fresh mint leaves
1 small bunch fresh coriander leaves
Pickled onions, to serve
Greek yoghurt, to serve
Method
Step 1. Mix the marinade ingredients together in a bowl. Add the chicken and coat thoroughly.
Step 2. Place the Ooni Dual-Sided Grizzler plate in the OONI Karu 12g. Preheat to 250℃.
Step 3. Arrange the chicken on the Grizzler plate and cook for 15 minutes. Remove from the heat and allow the chicken to rest for 5 minutes.
Step 4. Slice the chicken and serve with fresh salad and yoghurt on your wrap of choice.
RECIPE DEVELOPED FOR MURRAY RIVER SALT
I love love loved cooking this dish, I loved the fun involved with making the salt crust and the way the fish cooked was insane! Super moist, perfectly cooked and just spot on with a bit of the ginger shallot oil over the top at the end! So happy. Feel free to mix up the fish with your fav, but for a primo set up it has to be the coral trout!
Prep 00:20
Cook 00:40 (this can vary depending on the size of the fish and thickness of the salt crust)
Serves 2-4 as part of a shared meal
Capable Cooks
Ingredients
Fish
Coral Trout, gutted and cleaned, skin and scales on
2kg Murray River Sea Salt
6 egg whites
1/2 cup water
4 lime leaves
2 stalks lemongrass
1 bunch coriander
Ginger Shallot Oil
2 cups neutral vegetable oil
1 large (10cm) thumb ginger, peeled, julienned
8 spring onion sprigs, finely chopped
1 tsp sesame oil
Murray River Sea Salt, to taste
Method
Step 1. Preheat the oven to 200C and ensure your fish has been out of the fridge for 20 mins prior to cooking. In an extra large bowl, mix together the salt, egg and water. You want to combine this until you create a sand like texture with the salt.
Step 2. On a baking tray large enough to fit your fish place down a bed of salt the thickness of your fish. Place fish on salt bed and fill the cavity with aromatics. Cover fish with remaining salt ensuring a seal around the body of the fish. The head and the tail can be poking out.
Step 3. Bake in oven for 40 mins* or until a metal skewer inserted into the the flesh comes out hot.
Step 4. While the fish is cooking, make the ginger shallot oil by heating oil in a medium saucepan to 110-120C. Place ginger and shallot into a heatproof bowl and carefully pour over hot oil. It will sizzle and pop so be careful. Stir well. Allow to sit and cool slightly before serving (can be saved in jars in fridge up to a week).
Step 5. Once fish is cooked, remove from the oven and allow to rest or until salt is cool enough to handle. Remove the salt by cracking with he back of a spoon and peeling aside, carefully remove fish from salt to a serving dish. Peel back skin and drizzle with ginger shallot oil. Enjoy
Notes:
* Cooking time may vary depending on the thickness of the salt crust and the size of the fish.
RECIPE DEVELOPED FOR VEGEMITE & OONI
A great way to use your pizza oven at breakfast time. This is a play on the favourite smashed avo on toast; perfect for weekends with family or friends.
Prep 00:30 plus proofing time
Cook 00:10
Makes 1 pizza
Capable Cooks
Ingredients List
Dough
250g strong flour
4g instant yeast
1 tsp fine salt
160ml lukewarm water
2 tsp olive oil
Toppings
5 eggs
2 tsp butter
1 tbsp olive oil
2 tbsp Vegemite
1 cup shredded pizza cheese
2 ripe avocados
1/4 Lemon
1/2 cup cherry tomatoes, halved
Pea shoots to garnish
Hot sauce, optional
Method
Step 1. To make the pizza dough, place the flour, yeast, salt and olive oil in the bowl of an electric mixer fitted with a dough hook. Start the mixer on low speed and slowly pour in the water, reserving a little behind. Mix until it forms a shaggy dough. If it is too dry, add the rest of the water. Otherwise, continue to mix on medium speed for 5-10 minutes or until smooth and elastic.
Step 2. Transfer the dough to a clean surface and knead it to form a ball. Place in a large bowl and cover. Allow it to rise on the bench until doubled in size.
Step 3. When the dough has doubled, transfer the dough onto a clean surface, knocking out some of the gas and roll into a smooth ball once again. Place on a floured tray, cover again and allow it to double once more.
Step 4. To prepare the pizza toppings, fry the eggs in butter and olive oil, season with salt and pepper and set aside.
Step 5. Place the avocado flesh in a bowl and mash roughly with a fork. Season with lemon juice, salt and pepper.
Step 6. Preheat the Ooni Volt pizza oven to 450℃.
Step 7. Roll out or stretch the dough over a lightly floured surface and place onto a pizza peel. Spread the Vegemite thinly over the base and sprinkle the pizza cheese over the top. Slide the pizza onto the base of the pizza oven and bake for approximately 90 seconds.
Step 8. Top with the avocado, fried eggs, cherry tomatoes and pea shoots. To finish, drizzle your favourite hot sauce over the top.
Recipe developed for Birds Eye Deli
This light and crispy fish sandwich is a bit of a classic made easy and the perfect option for a fun dinner for the family or a great weekend lunch in the sun. The easy bake crispy hoki fillets make the perfect filling for this fish sandwich.
Prep 00:10
Cook 00:15
Serves 2
Easy
Ingredients
1 packet Birds Eye Australian Hoki, cooked as per packet instructions
Quick Pickle
1 large cucumber, thinly sliced
1/4 cup rice wine vinegar
1 tsp sugar
1 tsp salt
1 tsp chili flakes
Dill Mayo
1/2 cup whole egg mayonnaise
1 lemon, zested
1/4 cup dill, finely chopped
1 small eschallot, very finely diced
Serve
1 unsliced loaf white bread, cut into four, 4cm thick slices
1/4 head iceberg lettuce, finely shaved
2 slices burger cheese
Method
Step 1. Start by assembling the quick pickle. Combine all ingredients in a small bow, stirring well to dissolve the sugar and salt. Cover and place in the fridge until ready to serve.
Step 2. Make the dill mayo by combining all ingredients in a small bowl, whisking well to mix thoroughly, cover and place in the fridge until ready to serve.
Step 3. Assemble the sandwich starting with a good dollop of dill mayo, shaved lettuce, good helping of pickled cucumbers, topped with a slice of cheese, hot crispy Australian Hoki fillet, and top with a final slice of thick cut white bread and enjoy.
RECIPE DEVELOPED FOR PERFECTION FRESH
Grab your cauli-blossom and get dipping into this delicious creamy curry whip.
Prep 00:15 (plus min. 2 hrs soaking time)
Cook 00:10
Serves 6 as a shared starter
Super Easy
Ingredients
250g Cauli-Blossom® Fioretto®, cut into thin stems, rinsed
1 tbs extra virgin olive oil
Cauli-Blossom Spice Mix
1 tsp turmeric
1 tsp chili powder
1 tbs smoked paprika
Creamy Curry Whip
150g raw cashews, soaked for 2hrs
1 small brown onion, roughly chopped
2 cloves garlic, crushed
1 tbs coconut oil
1 tbs curry powder / garam masala
1 cup yoghurt*
1 lime, juiced
Coriander, leaves only, to garnish
Lime wedges, to serve
Method
Step 1. Heat BBQ or griddle pan over high heat. Place the Cauli-Blossom® onto a tray drizzling with oil and sprinkling with spice blend, toss well to coat and combine. Set aside until ready to char.
Step 2. In a medium fry pan saute onion and garlic in coconut oil until softened, add curry powder and saute for a further 2-3 mins until aromatic. Set aside to cool slightly.
Step 3. Drain cashews and place in a blender or food processor along with the onion garlic spice mix, yoghurt and lime juice. Blitz until super smooth and creamy. If you find the mix is too thick, add a more yoghurt. Set aside until ready to serve.
Step 4. Cook Cauli-Blossom® on BBQ for 4 - 6 mins or until tender and lightly charred, turning as needed. To serve, spoon out a generous portion of the creamy curry whip onto a serving plate, place over charred cauli-blossom, serve with lime wedges and garnish with coriander.
Notes
* To make this recipe vegan, replace the yoghurt with coconut milk.
Rissoles have been a classic weekly menu staple for many families for decades if not longer. This is my take on a pork rissole. Simple, but delicious.
Prep 00:20
Cook 00:10
Serves 4
Easy
Ingredients
500g pork mince
1/2 brown onion, finely diced
3 cloves garlic, minced
1 tbs finely chopped fresh rosemary
1 tbs fennel seeds
1 egg
1 tbs honey
1/2 cup breadcrumbs
Plain flour to coat
Method
Step 1. Place all of the ingredients together in a bowl and season with salt and pepper. Mix together until well combined. Shape into 8 even sized rissoles.
Step 2. Place some plain flour in a shallow bowl and season with salt and pepper. Coat each rissole in flour and place on a plate. Refrigerate for around 10 minutes.
Step 3. Cook the rissoles on medium heat with olive oil for around 4 minutes on each side. Drain on some paper towel and serve with your favourite sides and sauce.
Mince dishes are known for comfort, for big taste and for feeding many or a few. This lamb mince dish is loaded with amazing aromas, textures and flavours. Perfect with warm flatbreads on a cold night.
Prep 00:15
Cook 00:20
Serves 4
Easy
Ingredients
400g lamb mince
1 brown onion, diced
3 garlic, finely chopped
1 tbs cumin seeds
2 tomatoes, roughly chopped
1 x 400g tinned chickpeas, drained and rinsed
2 tsp smoked paprika
2 tsp ground coriander
1 tsp chilli powder
1/4 tsp cardamom
1/4 tsp ground cinnamon
1/3 cup pine nuts
1/4 cup raisins
1 tbs lemon juice
Small handful flat-leaf parsley
Small handful coriander leaves
Small handful mint leaves
Zest of 1/2 a lemon
1 cup Greek yoghurt
Flatbreads to serve
Method
Step 1. Fry the onion and garlic in olive oil over medium heat until golden. Add the cumin seeds and fry briefly before adding the tomatoes. Season with salt and toss to combine. Allow the tomatoes to cook down for 2-3 minutes.
Step 2. Add the lamb mince to the pan and break it up with a wooden spoon. Add the rest of the spices and mix through.
Step 3. When the lamb has browned and cooked through, add the chickpeas, pine nuts and raisins. Season with a little more salt. Add half a cup of water, stir together and allow to simmer for around 10 minutes. Just before serving, add the lemon juice.
Step 4. Serve the lamb on a warm platter. Top with Greek yoghurt, the fresh herbs, lemon zest and a drizzle of olive oil. Enjoy with some flatbreads.
IN PARTNERSHIP WITH MAKER’S MARK & BEECHWORTH HONEY
I love love love ribs, I love the tactile nature of them, the moorish glaze, the sticky fingers and the need to wash it down with an ice cold drink (preferably a bourbon!)
Prep 00:15
Cook 02:15
Serves 4-6
Capable Cooks
Ingredients
2 racks (appox. 1.5-2kg) baby back pork ribs
Rub
4 tbs American mustard
2 tbs smoked paprika
1 tbs garlic powder
2 tsp chilli powder
1 tbs salt
2 tsp pepper
1/4 cup apple juice.
Glaze
1/2 cup Maker’s Mark Bourbon (reserve 2 tbs for finishing sauce)
3 tbs Beechworth Bee Raw Honey
1/4 cup tomato sauce
1/4 cup bbq sauce
1/4 cup apple cider vinegar
1 tsp chili powder
2 cloves garlic, crushed
2 tbs butter
Serve
Lemon wedges
Method
Step 1. Remove ribs from fridge 20mins before cooking. Preheat oven to 160C.
Step 2. Combine all the dry rub ingredients, mixing well. Lather the pork ribs in american mustard, this will act as the “glue” for the rub. Evenly and liberally sprinkle the rub mix over the ribs, on a large baking sheet or tray, lay out foil and individually wrap each rack of ribs sharing the apple juice evenly between each rack. Seal and place in oven for 2 hrs.
Step 3. While the ribs are cooking, in a medium saucepan bring together the glaze over a low heat. Add all ingredients, reserving 2 tbs of bourbon. Mix together well to combine and bring to a very gentle simmer and then turn off the heat and set aside for later.
Step 4. Once the ribs have been in the oven for 2hrs, carefully remove from the foil (watch for steam), discard foil and place back on the baking tray coating well with half the glaze. Increase oven to 200C and place ribs back into oven uncovered for 10-15 mins or until caramelised. Remove from oven and pour over the remaining glaze, cut into sharing portions, garnish with fresh lemon wedges and enjoy.
Who doesn't love a crispy golden chicken nugget? And they are even better when they are dredged through my special sauce! Perfect for the whole family, get cooking!
Ok, so I’ve stolen this recipe from Bunny and Duff (friends from the US) and when I say I have stolen it, I haven't really because I haven't been able to get their secret recipe from them! But in any case I have tried to recreate this moorish dish below. It's the perfect dish for any BBQ or footy game or moment where you just need to feel comforted with a drink in hand..
Prep 00:10
Cook 00:10
Serves 6-8
Super Easy
Ingredients
250g pork mince
125g cream cheese
1 cup sour cream
1 cup grated cheddar cheese
1/2 cup Frank’s Hot Sauce*
1 spring onion, finely sliced
Celery sticks to serve
Corn chips to serve
Method
Step 1. Fry the pork mince in some olive oil until browned.
Step 2. Add the cream cheese, sour cream and grated cheddar. Melt and mix through.
Step 3. Mix in the hot sauce and pour into a serving dish. Sprinkle with spring onion and serve with celery sticks and corn chips.
Notes:
* If you can’t find Frank’s hot sauce, this will work with any acid-forward hot sauce, something with a little zing
The ultimate chip and dip combo that goes hand-in-hand with a cold beer and good company.
Prep 00:10
Cook 00:20
Serves good for sharing
Super Easy
Ingredients
200g chorizo, skin removed, broken into small chunks
1 brown onion, diced
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp chilli powder
2 400g tins black beans, drained and rinsed
1 can beer
1 x 454g jar Desert Pepper Chile con Queso
1/2 cup shredded tasty cheese
Corn chips to serve
Method
Step 1. Preheat the oven to 200C. Heat some olive oil in a pan and cook the onion and chorizo until browned.
Step 2. Add the beans and the spices and mix together. Cook for around 2 minutes.
Step 3. Add the can of beer. Simmer until almost all the liquid has reduced and mash the beans slightly. Pour into an oven dish (or use the pan you have cooked it in). Add the queso over the top and sprinkle over the shredded cheese
Step 4. Bake for 10 minutes or until the cheese is melted and golden. Serve straight away with corn chips.
A dish in memory of Jax’s Grandfather - a staple at Jax’s family table and one which is now a staple at the pasta table for us too! Better than any garlic bread you will ever eat (I promise!)
Prep 00:10
Cook 00:15
Serves 6-8
Super Easy
Ingredients
1 large baguette
150g unsalted butter, softened
1 x 40g packet French onion soup mix
1/2 cup grated parmesan
Method
Step 1. Preheat an oven to 180C. Make slices 2cm apart along the baguette without cutting all the way through. Place a large piece of foil on a baking tray and put the baguette on top.
Step 2. Mix together the butter, French onion soup mix and half of the parmesan. Spread the flavoured butter in between the baguette slits. Spread any extra butter over the top of the baguette and sprinkle with the rest of the parmesan.
Step 3. Wrap the baguette tightly in the foil and bake in the oven for 10 minutes, after 10mins open foil and cook uncovered for a further 5-10mins. Serve straight away.
Nothing beats slow roasted lamb and it doesn’t have to be complicated. This meal is simple, thoughtful and perfect for a crowd.
Prep 00:20
Cook 05:00
Serves 6-8
Easy
Ingredients
2kg leg of lamb, bone in
2 tbs baharat spice mix
1 large brown onion, cut into thick slices
6 medjool dates, pitted and roughly chopped
4 cloves garlic, sliced
1 lemon, cut into thick slices
1 400g tin crushed tomatoes
2 cups chicken stock
Salad
Cucumber
Red onion
Mint leaves
Fresh flat leaf parsley
Lemon juice, to taste
Pita bread to serve
Method:
Step 1. Preheat the oven to 180C. Rub the lamb with the baharat spice mix, a generous amount of salt and pepper and drizzle with olive oil.
Step 2. Lay the onions, garlic, dates and lemon slices in the base of a roasting dish and pour the tomatoes and stock over the top. Lay the lamb in the middle of the tray and cover loosely with foil.
Step 3. Cook the lamb for 1 hour and then turn the heat down to 160C. Cook for a further 4 hours or until the meat is very tender. In the last hour, remove the foil and spoon some of the pan juices over the lamb. Allow to rest for 15 minutes. Shred the lamb in the pan and its juices.
Step 4. Mix together all of the salad ingredients. Dress with lemon juice and olive oil. Season lightly with salt.
Step 5. Serve with warm pita bread.
Greens like kale and asparagus come to life when they meet a hot BBQ grill. This is a great way to enjoy your vegetables and it's the perfect side to pair with any grilled meat.
Prep 00:10
Cook 00:10
Serves 4-6 as a side
Super Easy
Ingredients
1 bunch Tuscan kale
1 bunch asparagus
1 cup greek yoghurt
1 lemon
1 small clove garlic
2 tbs olive oil, plus more for dressing
2 tbs red wine vinegar
Method
Step 1. Heat a BBQ grill to high heat. Dress the kale and asparagus with olive oil and season with salt and pepper.
Step 2. Grill the kale and asparagus hard and fast until charred and tender. Place the greens on a tray and dress with red wine vinegar, a little more olive oil, salt and pepper.
Step 3. Mix together the yoghurt, the zest of 1/2 a lemon, the garlic and olive oil. Season lightly with salt and spread over the base of a platter.
Step 4. Place the greens on top of the yoghurt base and finish with lemon zest over the top.
A fragrant marinade takes the delicious lamb chop to the next level.
Prep 00:15
Cook 00:20
Serves 2-4
Easy
Ingredients
8 lamb cutlets
Marinade*
3 lemongrass stalks (white part only), roughly chopped
3 garlic cloves
1 eschalot, roughly chopped
2 inch piece fresh ginger, peeled and roughly chopped
1 long red chilli, chopped
2 birdseye chillies, chopped
1 large handful fresh coriander
1 tsp turmeric powder
1 tsp salt
1 tbs oil
400g green beans, trimmed
To serve
Cooked rice
Fresh coriander
Lime wedges
Method
Step 1. Slowly heat a griddle pan or BBQ to high heat. Add all of the marinade ingredients except the coriander to a mortar and pestle* and pound together to form a paste. Add the coriander and pound it into the paste. Add a little more oil to loosen.
Step 2. Rub the lamb with the marinade and cook for 2-3 minutes on each side. Allow to rest.
Step 3. Cook the beans on the griddle pan or BBQ until charred and tender. Season with salt. Serve with lime, fresh coriander and rice.
Notes:
*Try this marinade on fish or as a base for a curry.
* If you don’t have a mortar and pestle, the marinade can be mixed in a food processor.