2021 A BRAND NEW YEAR .

Happy new year . Christmas is over and the new year begins with resolutions ....will we keep them this year ? Today I have started compiling the recipes for the cooking classes ,commencing on Tuesday 2 nd of Febuary . The 1st week 2nd Feb we will be preparing Plaice Turnovers and a strawberry slice . 9th Feb we will be preparing Butternut , Orange and Sage Gallette .There will be no dessert this week as we will be making our own very flaky pastry ....( good luck !) 16 th Febuary we will be preparing Chicken Cacciatore and A No Churn Honey Ice Cream . 23rd of Feb Slow Cooked Mediterranean Fish with Saffron and a dessert of Honey and Chocolate Tray Bake ...... That is it for now , I do not want to be beaten by "virus again "I will take it a month at a time . I invite you to join us at the kitchen table .To book your spot ring Abigail or Rebecca at CNC on 51203850 .

HONEY

Honey is an older sweetener than cane sugar , and has the most varied and delicious tastes of all foods. Honey is directly linked to the area it comes from , sometimes to a short period of days and the particular plants in flower . According to the source of the nector ,liquid honey ranges from clear to amber to near black Darker honeys , such as thyme conain more minerals and traces of other components , generally the darker the honey , the stronger the taste . But the colour and strength of the honey say nothing about how good honey is . The flavour of honey also reflects the weather . A single flower honey may be more or less pure and intense as some flower either suffered or bloomed unexpected with a superior perfume , depending on the climate from year to year the difffernces can be really striking . Honey can replace sugar in a recipe , but be aware that heat elimates the aromasof honey , so dont use special honey in cooking . Honey compiments fresh cheeses and yoghurts . Lemon and cream go brilliantly with honey either together or separately . Honey goes brilliantly with butter and either fresh or toasted bread . My pavlovas and meringues this Christmas were filled with whipped cream sweetened with clover honey . I have voted honey my most favourte food for 2020 .

GREEN ONION AND GINGER CHICKEN ...

Season 4 skinless chicken breasts with cracked black pepper . Heat 1/2 tsp of oil in a fry pan er a medium heat and add chicken fillets and brown on both sides about 3 minutes per side . Transfer the fillets to a plate and loosely cover with foil . Add an extra tsp of oil to the pan and add the chopped white part of a spring onion , slice the green part of the spring onion and add to the pan along with 1 tbs of minced garlic , 1 tbs of minced ginger . Stir these together over a medium heat for 1 minute . Add 3/4 cup of chicken stock 1/3 rd cup of rice wine vinegar ,1 tbs of hoisin sauce and 1 dsp of castor sugar / stevia , bring this to a simmer . Cook for an extra 3 minutes , stirring constantly until slightly thickened . Now return the chicken with any accumulated juices to the pan and reduce the heat to low and simmer until the chicken is cooked through , about 5 minutes . Serve with rice noodles and grilled asparagus along with a sprinkle of sesame seeds .

MARSHMALLOW PAVLOVA WITH CHERRIES

Basic pavlova , preheat your oven to 150 deg C. Beat 6 egg whites at room temperature with a pinch of salt at a high speed until soft peaks form . Add 2 cups of castor sugar , 1 tbs at a time , beating well after each addition . Stop beating when all the sugar has been incorporated and fold in 1 and 1/2 tsp of white vinegar , the 1 and 1/2 tsp of vanilla extract. Pile the mixture into a greased 20cm springform pan in a circle and smooth over the top . Place the pavlova in the preheated oven for 45 minutes , then turn the oven off and leave the door shut for 1 hour . Remove the pavlova from the oven and cool completely . Remove the sides from the spring form pan . Top the pavlova generously with whipped cream made with 2 tbs of honey with 3 tbs of passionfruit curd and whipped till firm peaks form . I then topped the pavlova with fresh cherries .

MERINGUE RIPPLE WITH GRAPES .

Preheat your oven to 180 deg C. In the bowl of your electric mixer , whip 4 eggwhites until soft peaks form . Measure out 1/3 cup of icing sugar mixed 1/2 tsp of cinnamon . Sprinkle over 1/3 of the icing sugar mix and whip until well incorporated , about 3 minutes Repeat this process using all the icing sugar mix and the meringue has stiff , shiny peaks With a large spoon ,or piping bag , drop the mixture onto a prepared baking tray lined with baking paper , into 14 equal mounds . With the back of a spoon make a slight indentation into the top of each meringue . Bake for 2 hours , then remove from the oven and cool completely on the baking tray . Combine 2 tbs of runny honey with 3 tbs of passionfruit curd and 600ml of cream and beat until thickened and firm peaks hold shape . Spoon the cream into the shells and join them vertically on a plate . Dress with excess cream and light sprinkle of dried rosemary , serve with fresh grapes .

ROASTED PUMPKIN WITH BEANS

Preheat your oven to 180 deg C I used 4 golden nugget pumpkins ( small orange pumpkins ) Remove the top 1 cm off the pumpkins and remove the seeds . Replace the lids ,place the pumpkins on a lined baking tray and bake for 30 minutes . Place 1 tbs of minced garlic in a saucepan along with 1 tbs of oil , the contents of 1X409gm tin of diced tomatoes , a handful of torn basil leaves . Stir and cook for 5 minutes , then stir in 1 x 400gm can (drained )of cannellini beans . Remove the pumpkins from the oven and spoon out the flesh leaving a 1 cm shell . Add the chopped pumpkin flesh to the bean and tomato mixture . Season with cracked black pepper . Place the pumpkin shells back on the baking tray and spoon in the bean filling top with extra basil and the pumpkin lids. Bake for 15 minutes in the preheated oven or until heated through . Serve hot .

SPICY BAKED BEANS

Soak 450gm of dried haricot beans in water overnight . Preheat your oven to 160 deg C . Drain the beans , then transfer to a saucepan and cover with fresh water , bring to the boil and boil for 10 minutes . Drain , reserving the water . Place the beans in a deep oven proof dish along with 200gm of pork belly and 1 whole onion. Now mix together 1 tsp of mustard powder with 6 tbs of treacle and 300ml of the reserved bean water and stir into the beans and season with salt and cracked black pepper . Now pour the remaining bean water to cover the ingredients , leaving the pork rind exposed . Cover the dish and bake in the preheated oven for 3 hours. Uncover the dish for the last 30 minutes , and discard the onion . Remove the pork and cut off the rind , dice /pull the meat and return to the dish with the beans Adjust the seasonings and serve with grilled sausages ....

PARKIN

This year I have prepared a Parkin for Christmas. A Parkin dates back to the 1700's and is a moist and dense dark brown ginger cake from Yorkshire made with oatmeal and sweetened with treacle . Once cooked and cooled the Parkin is sliced into squares then covered with cling wrap and placed in an airtight container for 5 days to allow it to mature . It is a flavousome , moist ,sticky ginger cake . Preheat your oven to 180 deg C. Grease and line a slice tray . Using a wooden spoon blend together 200gm of self raising flour , 200gm of oatmeal ,200gm of soft brown sugar , 200gm of treacle in a large bowl with 100gm of melted butter / marg, 2 lightly beaten eggs , 10 tbs of milk and finally 1 tbs of ground ginger . mix to combine . Pour the batter into the prepared slice pan , level and ake in the preheated oven or 45 minutes or until a skewer inserted comes out clean . Allow to cool completely in the pan and then slice into squares , wrap in cling wrap and then place in an airtight container for 5 days to allow the parkin to mature into a moist , sticky ginger cake . Parkin can also be frozen , but I would allow it time to mature before freezing .

MEDITERRANEAN FISH STEW

Place 1/2 tsp of saffron threads in a small bowl , pour 1 tbs of hot water over the saffron threads and stand for 20 minutes or until needed . Heat a large pan over a medium heat , add 2 tbs of rice bran oil . When the oil has heated but not smoking ,add 700gm of sea perch , cut into 4cm cubes . Saute until the fish cubes are seared on on all sides , then remove and set aside . Add an extra 1 tbs of oil to the pan and add 1 large leek that has been thinly sliced . (white stalk only ), and cook over a medium heat until the leak softens . Add 2 tbs of minced garlic , stir through . Stir in 1 cup of dry white wine and the safron with its soaking liquid and continue to cook for 2 minutes . Add 1 x 400gm can of diced tomatoes and 1/4 cup of chopped flat leaf parsley , and cook until the sauce thickens . Return the fish to the pan and simmer over low heat until cooked through , about 5 minutes . Serve immediately with a grain of your choice .

RISOTTO WITH PRAWNS , PEAS AND BASIL .

Combine 1 tbs of rice bran oil and 1 medium onion finely chopped in a saucepan . Cook over a medium heat until the onion is soft . Add 1 dsp of minced garlic and continue to stir for 1 minute . Add 1 cup of arborio rice and stir to coat , about 2 minutes Add 1/3 rd of a cup of dry white wine and stir until it has been absorbed . Now add 6 cups of warmed chicken stock , 1 ladleful at a time , making sure each addition is absorbed before adding the next . Stir constantly . When the rice is nearly al dente season with cracked pepper , 500gm of green prawns ( shelled and deveined ), 250 gm of peas and 2 tbs of chopped basil . Stir until the prawns have just changed colour . Cover the pot and remove from heat . Stand for 3 minutes before serving with lemon wedges .

A RECIPE TO DREAM

Take one dream. Dream it in detail . Put it in your own hands. See its final outcome clearly in your mind . Mix it with a little effort and add a generous portion of self discipline . Flavour it with a wholesome pinch of ambition. Stir briskly with confidence until the mixture becomes clear , the doubt separated from the resolution . Bake at an even temperature in a moderate mind until the dream rises and is firm to the touch. Decorate with individuality . Cut into generous portions and serve with justifiable pride . Approached in this manner, life is a piece of cake . Good luck . Good luck is what almost always comes to those who use the recipe for dreaming and , having dreamed their dream , never give up until they have it . Written by Bryce Courtney, published 1994 .

DAHL

This is a yummy lentil dahl and makes for an appetising side when served with curry . I drained a 400gm can of tinned yellow lentils . Placed lentils in a pot and covered them with water and bought them to the boil . Add more water if necessary to prevent drying out . Stir in 1 tsp of minced ginger ,200gm of tinned diced tomatoes , 1 tbs of lemon juice and 1 dsp of ground tumeric,continue simmering . Heat 2 tbs of oil in a small pan and add 1 tsp of cumin seeds sprinkle of chilli powder ( to taste ),a sprinkle of asafoetida 1 tbs of minced garlic and 1 onion peeled and chopped . cook till the onion has softened . Stir this mixture into the lentils . Spoon into a bowl and garnish with a bay leaf and peppercorns .

BEAN AND POTATO STEW (V)

Blanch 200gm of cauliflower florets for 5 minutes in a pan of boiling salted water . Drain well . Heat 3 tbs of oil in a large pan and genly cook 3 sliced carrots and 1 thinly sliced onion for 3 minutes , then add the cauliflower and 1 dsp of minced garlic . Cook for a few minutes then add 250 ml of tomato passata and 100ml of vegetable stock ,bring this to the boil and then reduce heat , cover and simmer for 5 minutes . Add 410gm of baby whole potatoes ( drained ), 400gm tin of cannellini beans ( drained ) continue to simmer for 5 minutes . Season with salt and pepper,ground nutmeg and dried chilli to taste . Place 16 cherry tomatoes in a bowl of boiling water for 1 minute then remove and drain on paper towelling . Spoon the bean and potato stew into warmed bowls and serve with cherry tomatoes and a sprinkle of dried thyme .

PAKISTANI LENTIL BALLS (V)

This is an easily prepared meal . I used tinned lentils , 1 cup of lentils drained . Grate 1 onion and 1 potato and mix together with 1 tsp of tumeric , 1 tsp of ground coriander ,1/2 tsp of ground cumin , 1/2 tsp of cinnamon , pinch of salt and black pepper . Mix the vegetables , lentils and spices together with enough plain flour to form a pliable mass . Roll pieces of the mixture into small balls . Heat a small amount of oil in a pan about 1/4 of a cup and cook the lentil balls till golden brown . Remove with a slotted spoon and drain on absorbent kitchen paper . For the vegetable base , reheat the pan and add a little more oil along with 300gm of thinly sliced carrots, 300gm of beans , 1 dsp of minced garlic ,1 dsp of minced ginger and cook gently for 5 minutes . Stir in 1 tbs of red curry paste with 400ml of coconut milk , add salt and pepper to taste Put the lentil balls in the vegetable curry mix and gently heat through .

EGGNOG

Whisk together 6 egg yolks and 1/2 cup of castor sugar together until light and creamu . Place in a saucepan 1 cup of cream over a low heat with 2 cups of milk ,1/2 tsp of ground nutmeg and a pinch of salt . Stir till the mixture is hot . Add a tbs of the hot milk to the egg mixture and whisk vigorously . Repeat this procedure , once most of the milk has been added to the eggs , pour the mixture back into the saucepan on the stove on a low heat . Whisk for a few minutes until the mixture thickens slightly . Remove from the heat and stir through 1/4 cup of brandy . pour the eggnog into a jug /pitcher , cover with cling wrap and refrigerate until chilled The eggnog will thicken as it cools . Before serving place the mixture into your blender 3 tbs of milk and blend until smooth Serve with fresh whipped cream and a sprinkle of ground cinnamon .

PANETTONE......CHRISTMAS LOAF

Grease an 18 cm round cake pan . Rub 15 gm of butter into 300gm plain flour and add 2 tbs of castor sugar ,1/2 tsp of dried yeast , 1 tsp of salt and 1 dsp of powered cardamon. Stir to mix . Add the finely grated rind of 1 lemon, 1 tsp of vanilla extract , 150 ml of milk and 2 lightly beaten egg yolks , mix together with a wooden spoon to make a soft dough . Turn the dough into the bowl of your mixer and knead with the dough hook for 10 minutes . Then cover the bowl with cling wrap and leave to prove for 2 hours or until doubled in size in a warm kitchen . Now knock back the dough using the dough hook and add 55gm of mixed peel and 115 gm of sultanas ., continue mixing until evenly distributed . Place the dough in the prepared pan and cover with cling wrap Leave to prove foe another 2 hours or until doubled in size. Preheat your oven o 150 deg C. When the dough is ready bake in the preheated oven for 1 hour until golden brown . Allow to cool in the tin for 20 minutes , then transfer to a wire rack to cool completely .

WHITE CHOCOLATE MINT CANDY CANE BARK

Grease a slice pan and line with baking paper . Melt 375 gm of white chocolate in a bowl, in 1 minute increments , in the microwave . Remove from the microwave and stir through 45gm of rice bubbles and 25 gm of shredded coconut. Now spread chocolate mixture onto the prepared slice pan as thin as possible , sprinkle with 75 gm of coarsley chopped candy canes and 1 tbs of each large and small cachous . Refrigerate until set .

TURKEY TONNATO

Turkey with tuna mayonnaise I purchased a precooked tukey breast from Woolworths and prepared my own tuna mayonnaise . Place 185gm of tuna in oil( drained),in the bowl of your processor along with 4 anchovy fillets, 2 tbs of baby capers (drained)and 2 tbs of vegetable stock and process to a paste . Pour into a bowl and add 1/4 cup of traditional mayonnaise and mix thoroughly . Add lemon juice , salt and pepper to taste , you can add a little more stock to make a sauce consistency . Cut the turkey into thin slices , arrange on a serving dish and spoon over the tuna mayonnaise , dress with a sprinkle of capers and a scatter of grated lemon rind and a side of baby spinach to serve .

SUMMER PUDDING

This pudding needs to be made at least a day before you serve it and is perfect for a hot Christmas day . Remove the crusts from 1/2 a loaf of sliced bread ( put 3 slices aside). Now cut the crustless slices into wedges and squares and use to line the base and sides of a 4 cup pudding basin. Place 750 gm of mixed berries in a saucepan along with 2/3rds of a cup of castor sugar . Cover and cook over a low heat for 5 minutes , this allows the fruit juices to flow . Allow to cool . Now spoon 1/2 the fruit into the lined pudding basin and lay 1 of the reserved slices of bread on top . Spoon in the remaining fruit and top with the other 2 reserved slices , finish off by pouring the remaining fruit juice over . Place a small plate on top of the pudding ( making sure it sits inside the basin ) Place weights or tins ( about 800gm )to compress and place the basin on a large plate to catch the juices. Refrigerate overnight. Turn out onto a plate dressed with fresh mixed berries and serve with whipped cream .

TUSCAN CHRISTMAS FRUIT CAKE ...PANFORTE

Preheat your oven to 180 deg C. Grease and line 2 x 25 cm round pans. Place 250 gm of blanched almonds and 250 gm blanched hazelnuts on a baking tray and toast in the oven until golden . Then reduce the oven temp to 160 deg C Sift together 2 cups of plain flour , 1 tbs of ground cinnamon, 1 tsp of mixed spice . Now add the toasted nuts to the mix along with 750 gm of mixed dried fruit Place 310 gm of castor sugar in a saucepan with 310gm of honey and allow to boil , it should reach a temperature of 115 deg C on a sugar thermometer ( if you don't have a sugar thermometer , test a little of the mixture in cold water , it should not disintegrate but flatten of its own accord when picked up with your fingers .) When the syrup is heated , pour into the bowl and mix thoroughly and quickly . Pat the mixture into the tins using your hands that have been dipped in cold water, to prevent sticking . Bake in the preheated oven (160 deg C)for 45 minutes . Remove from the oven and transfer to a wire rack to cool completely . Dust liberally with icing sugar slice in thin wedges to serve .

MANDORLAS (AMARETTI)

These are not unlike macarons . Mandorlas (almonds) are an Italian speciality that are perfect for any festive occasion . Preheat your oven to 170 deg C Line 2 baking trays with baking paper . Beat 4 egg whites (@room temp)in a dry bowl with a whisk until foamy . In a separate bowl combine 500gm ground almonds , with 1 and 3/4 cups of castor sugar and 1 dsp of baking powder. Make a well in the centre and add 1/4 tsp of almond essence add the egg whites gradually , mixing all the time with a wooden spoon .....beginning at the centre of the bowl mixing in a circular motion unti the ingredients are blended .( This method will help prevent over mixing which will toughen the dough ) Now using the tips of your fingers form a sticky dough , the dough should be firm but not dry . Roll 1 tbs of the dough into ball, repeat with remaining xture and roll the balls in 1 cup of icing sugar to coat and place balls on trays . Press a glace cherry in the centre of each biscuit. Bake for 15 minutes until risen , cracked and slightly golden . Remove from oven , cool on tray for 5 minutes before transferring to a wire cooling rack.

YOGHURT AND OLIVE OIL CAKE

Preheat your oven to 180 deg C . Grease and line 20 x 10 x 6.5 cm loaf pan . Mix 225gm of plain flour with 1 dsp of baking powder and a pinch of salt . In a separate bowl , rub together 220 gm of castor sugar and the finely grated zest of 1 lemon , making sure to coat the sugar in the oil from the zest . Now whisk in 125gm of natural yoghurt , 1/2 tsp of vanilla extract and 3 lightly beaten eggs When the mixture is well blended , gently stir through the dry ingredients until smooth . Finally fold through 125 ml of extra virgin olive oil The batter should be thick and shiny`. Pour the batter into the prepared pan and smooth the top . Bake in your preheated oven for 55 minutes or until the cake is golden or when a skewer is inserted in the cake comes out clean . Leave the cake sit in the pan for 5 minutes before turning out onto a wire cooling rack to cool completely .

VEGGIE LASAGNE (V)

Tonight at The Manor I will be serving veggie lasagne Peel and slice 500gm of pumpkin and place in a greased roasting pan along with 4 kumato tomatoes sliced into quarters , 1 whole capsicum sliced and 2 slicks of celery sliced and trimmed , now add a sprinkle of dried thyme cracked black pepper and a drizzle of cooking oil . Roast in the oven for 30 minutes or until tender . Grease an ovenproof lasagne dish and line the base with lasagne sheets . Spoon over half the vegetable mix and crumble over 125 gm of feta cheese and 125 gm of ricotta , 1 tbs of dried sage and a sprinkle of parsley , basil and coriander . Repeat with a second layer of lasagne sheets , vegetables , cheeses and herbs . To finish top lasagne with a single layer of lasagne sheets and sprinkle over remaining cheeses and herbs . Roast in oven for 45- 50 minutes . I will serve the veggie lasagne with a spinach salad .

RICOTTA TART

The pastry is prepared first , place 300gm of plain flour in the bowl of your food processor along with 50 gm of castor sugar , 3 tbs of icing sugar ,1 tbs of baking powder , pinch of salt and 125 gm of chilled and cubed butter . Pulse until the mixture resembles breadcrumbs . Now add 2 lightly beaten eggs and continue to pulse to combine . Turn the mixture onto a clean work bench and massage gently into a ball . Divide the dough by rolling 2/3 of the dough into a ball and rolling the remaining 1/3rd into a smaller ball for the top of the tart . Wrap the balls in cling wrap and refrigerate for 1 hour . Preheat your oven to 180 deg C . Lightly grease a 26 cm loose bottom tart pan . To make the ricotta filling combine 650 gm of ricotta in a large bowl along with 2 lightly beaten eggs , 3 tbs of icing sugar and the finely grated zest of 1 lemon . Roll out the larger ball of dough ( 2/3 rds ) into a large circle to line the base and side of the pan Work quickly as the pastry becomes fragile as it warms . Gently press the ricotta filling evenly into the base . Roll out the remaining pastry ball ( 1/3 rd ) to fit over the top of the filling . Pinch edges together to seal , trim off any excess . Bake in the preheated oven r 30 minutes or until golden brown . Allow to cool in the tin before removing and dust with a cinnamon and icing sugar mixture .

FRESH PEACH SALAD

This salad is all about summer and definately deserves a spot on the Christmas dinner table or a a summer barbeque. Preheat your oven to 200 deg C. Halve and stone 5 ripe peaches Place the peach halves cut side up in a lightly sprayed roasting pan Brush with 1 tbs of melted butter /marg and dust with 1 tbs of castor sugar . Roast in the preheated oven for 25 minutes or until caramelised . Remove and cool slightly . Mix together 1/4 cup of creme fraiche, 2 tbs of natural yoghurt , juice of 1 lemon ,1 dsp of dried mint ,pinch of salt and black pepper with 1 dsp of glucose syrup , set aside. Finally place 150 gm of mixed baby salad leaves with carrots onto a serving platter Tear the cooled peaches and 5 bocconcini balls in to pieces and scatter over the salad leaves . Season lightly with sea salt and cracked black pepper . Drizzle over the dressing and finish with a scatter of pine nuts . This is really delicious .

SMOKED SALMON AND FRESH HERB MOUSSE

Place 300gm of cold smoked salmon , the grated zest of 1 lemon ,a pinch of salt and pepper ,1 tsp of dried dill,into the bowl of your processor and process until mixed but not smooth. Now add 200ml of cream and continue to process until the salmon is smooth and creamy . Do not overprocess. Spoon into individual ramequins. Melt 60 gm of butter and then spoon over the ramequins and top with mixed fresh herbs (parsley , coriander and basil ) Cover and refrigerate till cold and the butter set , at least 2 hours . The melted butter acts as a lid . Serve the mousse with toasted linseed bresd .

PICKLED ONIONS

Once these are prepared they will keep for months unopened in your pantry . This is very easy . You will need 1.5 kg of whole pickling onions peeled . I put the whole peeled onions in my fermenting container or you can use a plastic container. Add 1.25 litre of apple cider vinegar to the onions along 100gm of sea salt . Place a plate directly over the top to keep the onions submerged and leave over night .(I used clay weights in the fermenting container ). Next day reove the onions from the vinegar ( keep the vinegar ) and rinse them in fresh water . Divide onions between sterilised jars . Place the vinegar in a saucepan with 1 tsp of juniper berries , 3 garlic cloves sliced ,1 tsp of black whole peppercorns , 3 bay leaves and 1 tbs of soft brown sugar ....bring this mix to the boil . As soon as it boils remove from the boil and pour over the onions in the jars . Seal each jar with a tight fitting lid and set aside to cool . The pickled onions need to sit for 4 weeks before opening , once opened keep them in the refrigerator . Pickled onions can be stored unopened for 6 months in the pantry .

MARMALADE AND MUSTARD BAKED HAM

Good ham , made the old fashioned way , where it is hung for a bit after curing and not pumped full of binding agents to absorb water , it is best soaked over night before baking . that way it doesn't become too dry as ham is already cooked before you buy it. So get your ham (4- 6 kg ) next score the skin deeply into the fat in diamond shapes . Soak the scored ham in 750 ml of dry apple cider and soak overnight . Remove the ham from the brine the next day and place in deep roasting pan . Discard the soaking liquid . Preheat your oven to 150 deg C . Place 750 ml of dry apple cider in a saucepan with 1 tbs of mace , 100gm of soft brown sugar and 300gm of marmalade simmer for 10 miutes and then add 1 tsp of mustard powder . Pour over the ham and cook in the oven for 2 hours, basting regularly with the juices from the pan . Cover the roasting pan with foil to keep the ham moist , remove the foil for the last hour of cooking . Drain the juices from the pan and reduce them in a saucepan until thick and syrupy . Spoon the sauce over the hot ham , serve with wholegrain mustard and a warm potato salad.

TIPSY CAKE WITH ORANGE BLOSSOM MASCARPONE

In a bowl mix together 250gm of mascarpone with 2 tbs of icing sugar , 1 dsp of orange blossom water ,1 tbs of orange juice, 1 tsp of finely grated orange zest and 2 lightly beaten yolks . In a separate dry clean bowl whisk together 2 egg whites with 2 tbs of icing sugar ( adding in small increments )until soft peaks form . Fold 1/4 of the egg whites through the mascarpone mixture to lighten , then fold in the remaining egg whites , until just combined . Mix together in a small bowl 1 dsp of orange juice with 125 ml of brandy (or sweet sherry) and 4 tbs of castor sugar until icng sugar has dissolved . Soak 12 savoiardi (lady fingers )biscuits in this liquid , and start lining the base of 1 litre / 4 cup serving dish , using half the biscuits . Top with half of the mascarpone mixture and the repeat layering with remaining bicuits and finally topping with remaining mascarpone . Refrigerate for 4 hours before serving and decorate with grated chocolate sprinkled on top .

SHORTBREAD COOKIES

Preheat your oven to 150 deg C. Grease and line 2 baking trays . Use an electric mixer to beat together 2/3rds of a cup of castor sugar with 250gm of room temp butter / marg until light and fluffy . Now add 2 cups of plain flour mixed with 4 tbs of rice flour and mix till well combined . At this point 1 added 2 tbs of crushed peanuts . Divide the dough in half and roll each half out between 2 sheets of baking paper to 3 cm thickness . Place the rolled dough on the baking paper in the refrigerator to chill about 10 minutes . Remove the dough from the refrigerator and using a cookie cutter cut out rounds and place on prepared baking trays . Bake in preheated oven for 15 minutes or until pale golden . Leave on trays for 5 minutes and then using a spatula remove cookies to a cooling rack .