Recipes

Mains, Summer, Pork Hannah Titmarsh Mains, Summer, Pork Hannah Titmarsh

Christmas Spiced Marmalade Glazed Ham

Serve this ham warm or cold for a delicious and special Christmas lunch.

Serve this ham warm or cold for a delicious and special Christmas lunch.

Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.

Ingredients

1 cup orange marmalade

1/3 cup maple syrup

1 orange, juiced

1 star anise

1 tsp ground cinnamon

6kg ham leg, skin removed

Whole cloves, for studding

 

Equipment

SMALL saucepan

Large Baking Dish

Recipe

Preheat the oven to 180 degrees Celsius. Place the marmalade, maple syrup, orange juice, star anise and cinnamon in a small saucepan over high heat and whisk to combine. Bring to the boil and let simmer for 5 minutes, or until thickened slightly. Set aside to cool.  

While the glaze is simmering, score the ham fat in a diamond pattern. Insert a clove into each diamond. Wrap the ham hock with foil (this prevents it from burning). Place ham on a greased rack in a large baking dish lined with baking paper. Brush the ham with half of the glaze and bake in the oven for 1 hour, brushing with the remaining glaze every 15 minutes, until the ham is golden and caramelised. When finished, remove from the oven and slice.

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Summer, Seafood Hannah Titmarsh Summer, Seafood Hannah Titmarsh

Beetroot Cured Salmon with Apple, Dill and Cucumber Salad

Beetroot is a great source of vitamin C, dietary fibre, iron, folate and magnesium.

Beetroot is a great source of vitamin C, dietary fibre, iron, folate and magnesium. Their intense red colour is due to an antioxidant called betacyanin, which is important for a healthy heart.

Look for beetroot that has smooth skin, without splits around the top. Select those that have fresh stems and leaves that are not wilted.

Purchase your fresh, quality seafood from either Ocean Fresh Seafoods or Sea Harvest at the Markets.

Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition

Ingredients

250g cooked and peeled beetroot

140g sea salt

1⁄2 cup caster sugar

3 tsp caraway seeds

2 tsp black peppercorns

1kg salmon fillet, skin on

2 green apples, cut into batons

1 small red onion, thinly sliced

1 cucumber, thinly sliced

2 tbsp extra-virgin olive oil

1/4 cup dill, finely chopped

1/2 lemon, juiced

Dill and micro herbs, to serve

 

Equipment

2 x Chopping Boards

Cling Wrap

Recipe

To make the curing mixture, combine the beetroot, salt, sugar, caraway seeds and pepper in a food processor and whiz until smooth.

Stretch 2 large sheets of cling wrap over a flat surface and spoon over half the cure. Lay salmon on top, skin side down. Pour over remaining cure and spread evenly over salmon.

Cover salmon tightly with the wrap.

Place wrapped salmon on a chopping board and rest another chopping board on top. Weigh down with something heavy and place in the fridge for 2 days to cure. The longer you leave the curing process, the stronger the taste.

For the salad, prepare just prior to serving. Add all ingredients to a bowl and toss to combine.

When ready to serve, remove salmon from wrap and rinse under cold water. Pat dry with paper towel.

Thinly slice the salmon on an angle and serve with salad, dill and micro herbs. 

Salmon will last up to one week in the fridge and can be used just like smoked salmon.

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