Make your Christmas dinner even more delicious with these recipes from Seasons Magazine.
Happy cooking and Merry Christmas!
ROAST PORK
Ingredients:• 1.2 kg pork leg roast
• 2 tbsp olive oil
• 1 tbsp salt flakes
• 6 potatoes, cubed
• 1 large kumara, chopped
• 2 small garlic bulbs, halved
• 2 tomatoes, halved
• 1 tbsp fresh sage leaves, lightly fried
• Gravy, to serve (optional)
Method:
1. Preheat oven to 220C (200C fan forced). Score the pork skin. Rub oil and salt into skin, pushing salt into scores. Place in a large baking pan and bake for 30 minutes.
2. Place potatoes in a large bowl. Cover and cook in microwave on high power for
5 minutes. Scatter around pork with garlic and bake for 30 minutes. Remove pork from pan, cover loosely with foil and rest for 10 minutes.
3. Add tomatoes to baking dish and bake fora further 10 minutes, until vegetables are tender.
4. Slice pork, push garlic cloves out of skins and serve with vegetables. Garnish with sage leaves. Drizzle with gravy (optional).
GLAZED HAM
Ingredients:• 5kg cooked bone-in ham
• 1 ¼ cups dark brown sugar
• ⅓ cup pineapple juice
• ⅓ cup honey
• ⅓ large orange
• 2 tbsp dijon mustard
• ¼ tsp ground cloves
• 1 ½ tsp lemon juice (optional)
Method:
1. Preheat the oven to 165C. Place ham on a rack in a roasting pan.
2. Bake uncovered for 2 hours.
3. While the ham is baking, combine brown sugar, pineapple juice, and honey in a pot. Zest orange into the pot, then squeeze in the juice. Add mustard and ground cloves, whisk over medium-high heat until it comes to a boil. Reduce heat and simmer until glaze thickens lightly. Taste and adjust if needed.
4. Remove ham from the oven and brush with the glaze. Bake for an additional
30 - 45 minutes, brushing ham with glaze every 10 minutes.
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