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2 bunches (12 bulbs) spring onions, roots trimmed, stems trimmed to 8cm
1 8kg leg of ham, on the bone
1 480g jar ginger marmalade
125ml (1/2 cup) port
Cloves, to decorate
2 tablespoons drained green peppercorns
Step 1 – Preheat oven to 180°C. Place an oven shelf in the lowest position and remove the other shelves.
Step 2 – Place red onions in an ovenproof dish. Combine sugar, butter, red wine vinegar, balsamic vinegar and bay leaves in a heatproof jug. Season with salt and pepper. Pour over the red onions and toss to coat. Cover with foil. Roast in preheated oven for 30 minutes. Add spring onions and cook, covered, for a further 30 minutes. Remove foil and cook, for a further 30 minutes or until onions are tender. Cover with foil and set aside until required.
Step 3 – Unwrap ham, rinse briefly under cold water and pat dry with paper towel.
Step 4 – Use a small sharp knife to cut around ham shank in a zigzag pattern, about 10cm from end. Carefully run knife under rind around edge of ham. Gently lift rind in 1 piece, running your fingers between rind and fat where still joined. Lift rind off in 1 piece, wrap in a damp tea towel and place in the fridge. Use for storing leftover ham (see note).
Step 5 – Trim excess fat from ham, leaving a 1cm-thick covering all over. Use a knife to score fat in a diamond pattern, 5mm deep. Pour a small amount of water in a roasting pan. Place ham on a wire rack in the pan. Wrap overhanging shank in foil to prevent juices dripping into oven.
Step 6 – To make the glaze, heat the marmalade in a saucepan over medium heat for 5-7 minutes or until melted and just beginning to bubble. Add port and mix until combined. Pour half the glaze over ham, using a spatula to spread evenly over surface. Stud each diamond with a clove. Add peppercorns to remaining glaze. Bake ham in preheated oven for 1 hour.
Step 7 – Remove from oven. Increase heat to 220°C. Pour remaining glaze over ham and spread evenly. Turn pan 180°, bake for a further 20 minutes or until well browned. Remove from oven. Rest for 15 minutes before carving.
Step 8 – Meanwhile, return roast onions to oven and cook, covered, for 15 minutes or until heated through.
Step 9 – Carve the ham (see note) and serve with the roast onions.
500g skinless chicken breast fillet, cut into 3cm cubes
Olive oil spray
Yoghurt dipping sauce
1 1/2 cups low-fat yoghurt
1/2 carrot, grated
1 Lebanese cucumber, grated
2 garlic cloves, crushed
1 tablespoon lemon juice
Step 1 – Preheat the oven to 180°C.
Step 2 – Place the corn flakes in a food processor and process until crumbs form. Place corn flake crumbs, flour and eggwhites in separate shallow dishes. Dip each chicken piece in flour to lightly coat, then dip in eggwhite and finally in the cornflake crumbs. Place chicken on a baking tray and spray lightly with oil. Bake in oven for 10 minutes, then turn chicken over and return to oven for 10 minutes or until golden brown.
Step 3 – Meanwhile, to make the yoghurt dipping sauce, place all the ingredients in a bowl, season with salt and pepper and stir to combine. Serve chicken dippers with the dipping sauce and a green salad.
Step 1 – Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened.
Step 2 – Add potato and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potato is tender. Remove from heat.
Step 3 – Process 2 cups potato mixture until smooth. Using a potato masher, roughly mash remaining mixture in pan (mixture should be chunky). Return processed mixture to pan. Add corn, cream and salmon. Season with salt and pepper. Cook for 2 minutes or until heated through. Ladle into bowls. Season with pepper. Serve.
Step 1 – Roughly chop 2 peaches, then place in a saucepan with 2 tablespoons sugar, 1 tablespoon amaretto and a pinch of salt. Cook over medium heat for 8 minutes or until peaches are soft. Strain through a fine sieve into a bowl, reserving syrup. Transfer peaches to a second bowl and set aside to cool. Stir 1 tablespoon amaretto into syrup, then reserve syrup to serve.
Step 2 – Grease a 20cm springform cake pan, then line base and side with baking paper. Process all biscuits in a food processor to crumbs. Melt 125g butter, add to biscuit mixture, then stir to combine. Transfer mixture to prepared pan, then press over base and halfway up the side. Using a straight-edged glass, press side to form an even shell. Refrigerate for 30 minutes or until biscuit shell is firm.
Step 3 – Preheat oven to 170°C. Process ricotta, mascarpone, lemon zest, vanilla and remaining 75g (1/3 cup) sugar in a food processor until smooth. Add eggs, one at a time, processing until well combined after each addition. Add cooked peaches and remaining 1 tablespoon amaretto, and stir until combined.
Step 4 – Pour mixture into biscuit shell in pan. Bake for 1 hour 10 minutes or until edge is set and centre moves just slightly when pan is shaken. Turn oven off and leave cake in oven with the door held ajar with a wooden spoon for 2 hours or until cool enough to handle. Refrigerate for 3 hours or until firm.
Step 5 – To make caramelised peaches, cut remaining 2 peaches into wedges and dust with extra sugar. Melt remaining 25g butter in a frying pan over medium heat. Cook peaches for 2 minutes each side or until caramelised. Cool.
Step 6 – Top cake with caramelised peaches. Drizzle with reserved syrup to serve.
1 (14g) fresh loose long red chilli, finely chopped
400g Coles chicken mince
1 1/2 tablespoons Coles brand oyster sauce
1 1/2 tablespoons Maggi fish sauce
40g fresh bean sprouts
12 cos lettuce leaves (about 1/2 lettuce)
1/2 firm but ripe avocado, peeled, pitted, and cut into cubes
1/2 lime, cut into 4 thin wedges
Step 1 – Bring a large saucepan of salted water to a boil over high heat. Stir in the vermicelli and cook, stirring often, for about 1-2 mins or until barely tender. Drain in a sieve and rinse under cold water until cooled. Drain well and transfer to a bowl. Stir the cornflour and 2 tablespoons water in a small bowl to blend.
Step 2 – Heat a wok or large heavy-based non-stick frying pan over medium-high heat. Add the oil, then add the carrot, ginger, garlic, and chilli and cook for about 1 min, or until fragrant. Add the mince and cook, breaking it up with a spoon or spatula, for 2 mins or until almost cooked. Stir in the oyster sauce, fish sauce, and cornflour mixture. Cook for about 1-2 mins to allow the flavours to blend and the sauce to simmer and thicken slightly. Fold in the bean sprouts.
Step 3 – Divide the vermicelli among the lettuce cups. Top with the mince mixture. Garnish with the avocado and coriander, and serve with the lime wedges.
Step 1 – Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking well after each addition, until the mixture is thick and glossy. Fold in the cocoa powder.
Step 2 – Spoon the meringue mixture into a piping bag fitted with a round 1.5cm-diameter nozzle. Pipe 2cm-round meringues, about 2cm apart, on to the lined trays. Bake in oven for 30 minutes until crisp. Turn oven off. Leave meringues in the oven, with door ajar, for 1 hour to cool completely.
Step 3 – To make the coffee cream: use an electric beater to beat the butter, icing sugar and coffee liqueur in a medium bowl until pale and creamy.
Step 4 – Spread the base of 1 meringue with coffee cream and sandwich with another meringue. Repeat with the remaining meringues and coffee cream. Serve with coffee.
1/4 cup (60ml) red wine vinegar or balsamic vinegar
1/4 cup (40g) sultanas
1 tablespoon grated orange zest
1 teaspoon caster sugar or more to taste
1/4 cup chopped flat-leaf parsley
1/4 cup chopped basil leaves
1/4 cup (40g) pine nuts, toasted
Chargrilled slices of bread, to serve
Step 1 – Heat 2 tablespoons oil in a large frypan over medium-low heat. Add the onion and celery and cook, stirring, for 3-5 minutes until softened slightly. Add remaining oil and the eggplant and cook for 5-8 minutes, tossing constantly, until the eggplant is glossy, not dry.
Step 2 – Add the capsicum, tomatoes, garlic and stock and cook for 15-18 minutes, stirring occasionally, until the mixture just starts to break down.
Step 3 – Add the capers, olives, vinegar, sultanas, orange zest, sugar and some sea salt and pepper, then simmer gently, stirring occasionally, for 8-10 minutes until the vegetables are tender and the caponata is thick and stewy.
Step 4 – Stir through the herbs and pine nuts and serve hot, warm or at room temperature with chargrilled bread.
1 teaspoon finely grated lemon zest, plus 1 teaspoon lemon juice
1 tablespoon chopped flat-leaf parsley
Step 1 – Preheat the oven to 200°C.
Step 2 – Wrap each beetroot in foil, then place in a baking dish and bake for 1 hour or until tender. When cool enough to handle, peel, then slice 5mm thick.
Step 3 – Season the beef with salt and pepper, then heat 1 tablespoon oil in a large frypan over medium-high heat. Add the beef and cook, turning, for 3-4 minutes until browned all over.
Step 4 – Place the onion rounds and garlic in a roasting pan, drizzle with a little oil, then season. Sit the beef on top, then sprinkle with thyme leaves. Roast in the oven for 20 minutes for medium-rare (or until cooked to your liking), then transfer the beef to a plate, cover loosely with foil and leave for 10 minutes to rest. Use a spatula to carefully set aside the garlic and onion, keeping the rounds intact. Pour any pan juices into a bowl, then slowly whisk in the red wine vinegar, mustard, remaining oil and any resting juices from the beef. Season to taste with salt and pepper. Toss half the vinaigrette with the beetroot.
Step 5 – For the goat’s cheese dressing, whisk everything together (or briefly process in a food processor) until combined and smooth, adding enough warm water (about 2-3 tablespoons) to make a loose dressing. Season to taste. The dressing will keep, covered in the fridge, for 1 day.
Step 6 – To serve, slice the beef 2cm thick. Place a beetroot slice on each serving plate, then top with a slice of beef, some onion and watercress. Repeat layers, then spoon over remaining vinaigrette. Serve with the goat’s cheese dressing to drizzle.
1 small (180g) granny smith apple, peeled, cored, finely chopped
1 teaspoon lemon juice
2 sheets filo pastry
Canola oil cooking spray
1 tablespoon almond meal
1 tablespoon caster sugar
1/4 teaspoon ground cinnamon
1 tablespoon custard powder
2 teaspoons caster sugar
1 cup low-fat milk
Step 1 – Preheat oven to 180°C/160°C fan-forced. Grease 4 holes of a 6-hole, 1/3 cup-capacity muffin pan.
Step 2 – Make custard: Combine custard powder, sugar and 1 tablespoon milk in a saucepan over medium-low heat. Stir in remaining milk. Cook, stirring, for 5 to 7 minutes or until mixture thickens and coats the back of a wooden spoon. Remove from heat. Cover surface with plastic wrap. Cool.
Step 3 – Combine apple and lemon juice in a bowl. Place 1 sheet filo on a flat surface. Spray with oil. Top with remaining sheet of filo. Fold filo in half crossways. Cut into 4 squares. Press each square into 1 hole of prepared pan. Sprinkle almond meal over filo. Top with three-quarters of the apple mixture. Sprinkle with caster sugar and half the cinnamon.
Step 4 – Bake for 10 to 15 minutes or until filo is golden. Stand in pan for 2 minutes. Transfer tarts to a wire rack. Cool for 5 minutes. Spoon custard into cases. Top with remaining apple and remaining cinnamon. Serve.