#Christmas #Cranberry #sauce

This Nigella inspired Christmas Cranberry sauce is better than any you will buy but is delicious and looks stunningly red and tastes of Christmas. Perfect with the Turkey.

Homemade cranberry sauce

Prep time: 5 minutes cooking time: 15-20 minutes

Ingredients:

  • 350g dried cranberries
  • 200g caster sugar
  • 3 tablespoons strawberry liquer or cherry brandy or equivalent of blood orange juice if you don’t have red liquer
  • Zest of half an orange
  • 100ml water plus some extra

Method:

1. Put all the ingredients in a small deep saucepan

2. Bring to a boil then reduce to a simmer for 15 minutes or until cranberries burst. Add more water here if needed.

3. Best to take it off the heat before all the liquid is gone, as it will thicken when cooled.

4. Give it a good mix before serving as it will clump up if you have made in advance.

5. Leftovers should stay out of the fridge as it will harden too much. You can always loosen it up by heating again with a bit of water if you need the next day.

#Christmas #Ham #Glaze

Christmas lunch and leftovers would not be Christmas without a delicious glazed ham.

This is my late Friend Annie’s recipe which our family have been using now for more than 20 years. It’s simple and easy but imparts delicious cloves, sweetness to the ham.

Prep time: 20 minutes cooking time: 1 hour +/-

Ingredients

  • Half a leg of Ham on the bone (about 4-5kgs)
  • 500ml pineapple juice
  • 500g brown sugar
  • 1/4 cup sherry
  • 3 tablespoons seeded mustard
  • Packet of cloves
  • 1 large foil oven baking tin

Method:

1. Preheat oven to 150 degrees Celsius

2. Make syrup by mixing pineapple juice, sherry and brown sugar…mix well to dissolve sugar as much as possible.

3. remove skin from ham and take off excess fat.

4. Cross-hatch ham by making thin continuous “cuts” vertically and horizontally to create intersections in which to place cloves. don’t cut too deep as cloves will fall out. So make cuts shallower than the length of a clove. (Don’t know how else to describe this!)

5. Rub seeded mustard over ham trying to coat evenly.

6. Place cloves into intersections pressing them into the ham so they stay in when the meat expands away from the cloves.

7. Place in foil tin and cook for 20 minutes before basting with syrup, baste again after another 30 minutes. Cook for total of an hour or an hour and fifteen minutes for a larger size ham.

8. Allow to cool for at least an hour before slicing and enjoying. We make it late on Christmas Eve and then eat the next day.

Tie a ribbon around the end to make your ham truly festive!

#Samosas for Xmas Parties

Xmas is coming. We are preparing for small covid safe gatherings here in Sydney. Thought I’d organise myself by making extra of the filling for samosas tonight …and then make the actual samosas tomorrow night.

So i doubled the filling from Samosas and served with Red lentil dhal with rice and salad.

Mince and pea for samosa filling
Red lentil dhal

Now tomorrow I will use the rest of the filling to make the samosas, and freeze them so I have a supply to freeze up for drinks and gatherings over the weekend.

Durban style Samosas

Christmas Week Menu Planning

We are heading to the Mornington Peninsula for Xmas week at a house near the beach. Very excited to be together with our Melbourne family and new granddaughter for a whole week of feasting.

To prepare for the week, I have been putting together some menu ideas using recipes of old and some new ideas. This has helped us to put together our ingredients list as we expect not everything will be available down there.

Here are the “image boards” of what I am thinking….some recipes can be found here and others will be posted as we go. Hope it provides some #Festive season inspiration to you.

Free and easy breakfasts

Borlotti baked beans

Spanish Tapas

Roasted capsicum filled with tuna

Catalan Chickpea, Spinach and Raisin salad

Japanese inspired salmon bowls and tempura oysters

Tempura oysters

Indian feast

Chicken Briyani

Red lentil dhal

Samosas

Moroccan Inspiration

Bstilla

Couscous with vegetables

Greek BBQ
Aussie BBQ
Christmas Day

Duck roll

Just Desserts

#Durban style #lamb and #cauliflower #curry with #fenugreek

I haven’t made this curry for ages. Not sure why because it is very delicious, especially with the addition of the sweet, nutty flavour of fenugreek seeds which is strangely reminiscent of maple syrup.

The sweetness of the cauliflower is enhanced by the fenugreek and spiced up by the curry flavours of the sauce. A great alternative to using potato in Lamb and Potato Curry

Prep time: 15 minutes Cooking time: 1 hour

Ingredients:

  • 5-6 lamb chump chops, fat removed and diced including bones
  • 4 cloves garlic and equal amount of ginger pound to a paste in a mortar and pestle
  • 1 large brown or white onion finely diced
  • 1/2 cauliflower cut into florets
  • 2 whole red chillies (optional)
  • 1 tomato cut into large chunks
  • 1 tspoon cummin powder
  • 1 tspoon turmeric
  • 1 tspoon chilli powder
  • 1 teaspoon cummin seeds
  • 1 stick cinnamon bark/1 quill
  • 500ml chicken stock
  • Handful of curry leaves (optional)
  • 2 tspoons fenugreek seeds
  • 1 tspoon salt
  • coriander to garnish
  • 2 tablespoons vegetable oil

Method:

1. Heat vegetable in a large casserole pot on medium heat, add cummin seeds, cinnamon bark and curry leaves if using. Cook for just a minute until fragrant.

2. Add onions and cook slowly until transparent.

3. Add ginger and garlic paste and mix through onions.

4. Add cummin powder, turmeric, salt, chilli and mix through until just heated through. Take care not to burn.

5. Add lamb and stir until it’s sealed. Add a bit of chicken stock to stop the lamb sticking if needed. After about 10 minutes, add the fenugreek seeds and enough stock to cover the lamb, reduce heat and allow to simmer for 35 minutes until the lamb is starting to get tender.

Lamb and cauliflower curry with fenugreek seeds

6. Add cauliflower and tomato and simmer for another 15 minutes until the cauliflower is cooked and the sauce is reduced.

7. Garnish with coriander and serve with basmati rice and or naan and salads.

Durban style Lamb and cauliflower curry

Australian flowers

Resilient, tough, beautiful and courageous. Just like my friend Frances was. But as we know all life is fragile. Vale Franny.