It has become a Christmas tradition (when we are at home with an oven to use) to honey glaze a beautiful smoked ham, either a half or a whole leg. The leftovers make a necessary addition to the camp fridge when we head off on our summer road trip. I am thankful for my lovely friends farmer Greg and Lauren Newell from Linga Longa Farm, who supply us with their delicious smoked leg of ham at our local farmers market, The Beaches Market.
Read MoreOven roasted vegetables (whatever you have on hand), combined with spicy rocket leaves and a sweet citrus dressing makes a dish that I’ve always found to be well-received.
Read MoreYou’ll be licking your fingers for sure after enjoying these sweet and spiced chicken wings.
They are the perfect low budget, high protein snack for hungry boys and girls anytime of the day. Served hot, cold or somewhere in between, they are always delicious.
Corn is the perfect summer vegetable ‘finger food’ and sure to result in butter dribbling down your chin. Lightly steamed and finished on the grill or barbecue, then dressed up with loads of spiced chive butter and cheese – so delicious!
V GF
serves 6
what you need
6 ears of corn, shucked and cut in half
100g butter, softened
¼ tsp poudre de piment d’Espelette
(you can use sweet or hot paprika instead)
1/3 cup finely chopped chives
¼ cup (25g) finely grated parmesan
sea salt and ground white pepper to taste
¼ cup (25g) finely grated parmesan, extra, and lime wedges, to serve
what you do
1. Cook the corn in a steamer for 5-7 minutes, until just tender and bright yellow in colour (test with a small sharp knife). Remember it will continue to cook once removed from the steamer so get it out sooner than later.
2. Preheat a large chargrill pan or barbeque on a high heat. Drizzle corn with oil and cook for 4-5 minutes, turning regularly until slightly charred all over.
3. Meanwhile, combine the butter, spice, chives and parmesan and season to taste.
4. Pierce each corn cob with a skewer to use as a handle. Spread the spiced butter over the hot corn, sprinkle with grated cheese and serve with a squeeze of lime.
poudre de piment d’Espelette (literally ‘pepper of Espelette’ in French, otherwise known as Espelette pepper) is a hot, dried red chilli powder from the Basque region in Southern France. This unique spice carries a warm fruity flavour and mild chilli heat, making it a versatile addition to savoury dishes, marinades, rubs and seasonings. Available in speciality stores, close substitutes would be paprika, hot paprika, cayenne pepper or Aleppo pepper, depending on the heat of spice required.
©Jane Grover - Our Delicious Adventure – Recipes and Stories of Food and Travel
I’m not sure who was the first to think of this wonderful combination of pork and fennel, it’s food genius and works as well as the pairing of pork and apple sauce. These simple to make and delicious to devour sausage rolls won’t last long on anyone’s kitchen table.
Read MoreThe flavour combination of lemongrass, ginger, garlic and spices in this satay are a winner. Cooking on the chargrill or barbeque just adds that extra edge of golden deliciousness. These sticks are perfect as a party nibble or for dinner served with rice.
Read MoreSilverbeet is one of the easiest plants to grow and harvest in your kitchen garden. When you cut the leaves they reappear just a few weeks later, time after time. It is the plant that just keeps on giving. This recipe is a great way to use up that abundance of silverbeet. Combined with three diverse, delicious cheeses, it makes a great vegetarian alternative to sausage rolls.
Read MoreSoft, creamy polenta is a delicious side to accompany meat and poultry dishes (see comfort food page 226), but that’s not all you can do with cooked polenta. It is also wonderful when made into these crunchy polenta chips.
Read MoreThis is a basic healing food – a chicken bone broth, with vegetables and the pickings of meat from the carcasses. It is a meal in a bowl I often cook for those who need healing, particularly when they don’t feel like eating. Bringing warmth, comfort and nutrition, it is an immune boosting meal that is easy on the digestive system.
Read More
CHICKEN STOCK
If you prefer a slightly deeper flavour, you can brown the bones and the vegetables in a 180°C (160°C fan forced) oven for 20 minutes first, or use a leftover roast chicken carcass. This stock makes a nutritious base for a healing chicken soup or broth, known by some as ‘Jewish Penicillin’ and prescribed by many to chase a head cold away.
makes 1 litre
GF
what you need
2 raw chicken carcasses
1 onion, diced
1 carrot, diced
1 celery stalk, roughly chopped
1 leek, washed and roughly chopped
2 bay leaves
6 stalks of fresh thyme
6 whole black peppercorns
¼ cup (60ml) white wine or 2 tbsp apple cider vinegar
what you do
1. Place all the ingredients into a large stockpot (about 6 litre capacity) and cover with 4 litres of cold water. Bring to the boil, then reduce the heat so the mixture simmers. Ladle off the scum that rises to the top, and discard. Simmer gently for 3-4 hours, until liquid reduces by half.
2. Strain the liquid through a fine sieve. If you like, return the stock to the pot and simmer again, which will reduce the quantity and intensify the flavour even more (this helps with storage space – strongly flavoured stock can then be diluted to taste).
3. Allow the stock to cool, then refrigerate. Any fat will solidify on the surface when the stock is cold, which can then be easily removed or kept as desired. Use as needed in any recipe requiring chicken stock.
Storage: Chicken stock will keep in the fridge for up to 5 days or in the freezer for up to 3 months. Divide your cooled stock into portion sizes you think you will use, and freeze to have on hand when you need it.
VEGETABLE STOCK
This is an all-purpose vegetarian stock, mild in flavour, useful as a vegetarian substitute whenever chicken stock is asked for.
makes about 1 litre
V GF
what you need
1 tbsp olive oil
2 onions, diced
2 garlic cloves, roughly chopped
4 carrots, diced
2 celery stalks, roughly chopped
1 leek, washed and roughly chopped
4 tomatoes, halved
2 bay leaves
6 stalks of fresh thyme
6 whole black peppercorns
what you do
1. Heat the oil in a large stockpot (about 6 litre capacity). Sauté the onion, garlic, carrot, celery and leek for 3-5 minutes over medium heat, until soft but not coloured.
2. Add the remaining ingredients and cover with 3 litres of cold water. Bring to the boil, then reduce the heat so the mixture simmers. Ladle off the scum that rises to the top, and discard. Simmer gently for 2-3 hours, until liquid reduces by half.
3. Strain the liquid through a fine sieve. If you like, return the stock to the pot and simmer again, which will reduce the quantity and intensify the flavour even more (this helps with storage space – strongly flavoured stock can then be diluted to taste).
4. Allow the stock to cool, refrigerate. Use as needed in any recipe requiring stock.
Storage: Vegetable stock will keep in the fridge for up to 5 days or in the freezer for up to 3 months. Divide your cooled stock into portion sizes you think you will use, and freeze to have on hand when you need it.
©Jane Grover - Our Delicious Adventure – Recipes and Stories of Food and Travel
Come join me for a Cooking Classes or 'Afternoon Tea with an Author' event in my Palm Beach Kitchen, on Sydney’s Northern Beaches.
