Recipes
Maple Mustard Gammon
Ingredients:
2 tbsps vegetable oil
¼ cup of onion, cooked and minced
1 cup pure maple syrup
½ cup cider vinegar
2 tbsps Dijon mustard
2 tbsps mustard seeds
1 boneless ham weighing about 5 lb
Instructions:
Preheat the oven to temperature 425°F. Combine first 6 ingredients together with pepper totaste in a heavy saucepan and bring to the boil, stirring for about 1 minute. Set aside to cool. Cut a diamond pattern on the outside of ham. Place ham on a lightly oiled roasting rack. Place the rack and ham in a shallow roasting pan and brush syrup mixture over the ham. Bake the ham for 5 minutes, then reduce the temperature to 325°F, and bake for another hour, basting with the syrup mixture every 15 minutes. Remove the ham from theoven and set aside for 15 minutes before slicing.
Lemon and Sage Turkey Fillets
Ingredients:
2 turkey breast fillets weighing about 4 oz each
2 tbsps fresh lemon juice
½ tsp Dijon mustard
⅛ tsp cayenne, or to taste
⅓ cup olive oil
2 tbsps dried sage, crumbled
1 to 2 lemons cut into wedges
Instructions:
Place the turkey fillets between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten them to about ¼ inch thick. Combine the next 4 ingredients and salt to taste in a jar with a tight-fitting lid. Shake vigorously until emulsified and stir in sage. Place the turkey in a glass dish and cover with mustard mixture. Cover dish and marinate 25 minutes. Remove the turkey from the marinade and pat dry, discarding the marinade. Heat a heavy non-stick skillet/frying pan over a medium high heat and sauté the turkey 2 minutes per side or until cooked through. Serve the turkey fillets with the lemon wedges.
Barbeque Orange-Ginger Pork Roast
Ingredients:
1 cup orange marmalade
¼ cup light corn syrup
2 tbsps. lemon juice
1- ½ tsps dry mustard
1 tsp ginger
1 tsp salt
½ tsp ground white pepper
2¼ lbs boneless pork loin roast, rolled and tied
Instructions:
Combine the marmalade, corn syrup, lemon juice, ½ tsp mustard and ½ tsp ginger in a saucepan and cook over medium heat for 5 minutes, stirring frequently. Set aside. Combine 1 tsp mustard, salt, pepper and ½ tsp ginger in a bowl. Rub this mixture into the roast. Place the roast on a grill over a foil drip pan. Close grill hood. Grill 1 to 1-½ hours over slow coals until a meat thermometer reads 160°F. Brush the roast with the glaze every 10 minutes during the last 30 minutes of grilling time. Let the roast stand for 10 minutes before carving.
Sweet Lamb Pie
A recipe dating back to Henry VII's reign, this dish combines sweet, fruity flavours with succulent lamb resulting in a truly scrumptious meal.
Time to cook: Approximately 2 hours
Oven temperature: Gas mark 3, 170°C, 325°F
Feeds: 4-6 people
Ingredients:
450g (1 lb) lean boneless lamb shoulder, leg or neck fillet, cut into 2.5 cm (1 inch) cubes
Salt and pepper
15 ml (1 tbsp) sunflower oil
1 cooking apple, peeled and grated
50g (2 oz) currants
Juice of 1 orange
Juice of ½ lemon
50g (2 oz) ground almonds
2.5 ml (½ tsp) ground cinnamon
2.5 ml (½ tsp) ground mace
600 ml (1 pint) hot, good lamb stock
Suet pastry:
300g (10 oz) self-raising flour
150g (5 oz) light suet
Pinch salt
175 ml (6 fl oz) cold water
Instructions:
1. place the meat in a large bowl and season well.
2. Heat the oil in a large pan and brown the meat in batches for 4-5 minutes.
3. Transfer to a clean bowl and add the remaining pie ingredients except the stock.
4. Spoon into a 900 ml (1½ pint) ovenproof pie dish or 4 small ovenproof pie dishes and pour over the stock evenly.
5. Prepare the suet pastry - in a large bowl mix together the pastry ingredients. Roll out enough pastry to cover the large dish or individual pie dishes.
6. Brush the pie dish edges with a little water and top with the pastry. Lightly cover with foil and cook in a preheated oven for 2 hours.
7. During the last 15 minutes of cooking remove the foil and return to the oven to brown the pastry.
Serve with seasonal vegetables.
Note: This recipe contains nuts.