Glazed gammon with marmalade

INGREDIENTS For the pastry: Kentucky ham/gammon1 Bay leaves2 Rosemary1 sprig Thyme4 sprigs Black peppercorns5ml Cloves5ml Carrots2 chopped Soft brown sugar30ml Vinegar30ml Garlic1 clove INGREDIENTS For the glaze: Marmalade45ml Dijon mustard15ml Dark brown sugar60ml Oranje juice75ml PREPARATION Place the gammon in a large saucepan Add the bay leaves, rosemary, black peppercorns, cloves, chopped onion, chopped carrot,…

Mushroom & Almond pate en croute with cranberry and orange sauce.

INGREDIENTS For the pate: Butter50g Onions2 Garlic4 cloves Celery sticks4 Thyme2 sprigs Rosemary2 sprigs Potabelli mushrooms250g sliced Oyster mushrooms200g sliced Shiitake mushrooms150g sliced White button mushrooms250g sliced Soy sauce30ml Lemon1 Almonds100g ground Almonds50g toasted – flaked Spring onions1 bunch chopped Puff pastry2 x 250g Eggs1 INGREDIENTS For cranberry and orange sauce: Cranberries450g – fresh/frozen Oranges2 Castor sugar120g…

Macadamia Macaroons

INGREDIENTS Coconut2 ½ cups – shredded Macadamia nuts1 cup – unsalted – chopped Condensed milk1 can – sweetened Vanilla extract1 teaspoon Saltine crackers20 – finely crushed Egg Whites2 Vegetable oil1 tablespoon Bittersweet chocolate6 ounces – chopped and melted PREPARATION In 350F oven toast coconut and macadamia nuts for 10 minutes. Stir often and allow to…

Pecan Pie

INGREDIENTS For the pastry: Cake flour1 cup (250 ml) a pinch of salt cold butter100g Caster sugar2T (10ml) Egg1 Ice-cold water4T (20ml) Lemon juice1T (5ml) Lemon zest (optional)a little INGREDIENTS For the filling: Pecan nuts130g ButterMetled – about 60g Brown sugar200 ml (just under a cup) (treacle sugar if you’re feeling particularly decadent) Eggs2 -…