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 MoreThis is a fresh alternative to traditional caesar salad, high in protein and raw goodness.
It’s great for a summer meal or as a Christmas day treat.
Everybody loves a little fruit mince tart to celebrate Christmas, and these will melt in your mouth. They are quite simple to make and I often give home baked goods like these, packaged in a clear cellophane bag with a ribbon or jute string, as a gift at Christmas time.
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.
My green fish curry served with Jasmine rice, coriander leaves and fried shallot is a solid favourite for me as the weather begins to cool. It is very simple dish to cook that delivers a wallop of flavour. I make my own curry pastes and keep an ample supply stored in my freezer, but if thats too hard you could just as easily use your pick of store bought pastes.
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 MoreAlthough you can easily buy ready-made mayonnaise, everyone should make their own at least once! The
delicious colour, creamy texture and rich flavour are beyond compare. Hollandaise is traditionally served on asparagus, or as the sauce for eggs Benedict. It is also the base for the classic béarnaise sauce (by adding fresh tarragon to the reduction and adding finely chopped tarragon to the finished sauce) which is traditionally served with beef fillet. Once you make your own you won’t look back!
Come join me for a Cooking Classes or 'Afternoon Tea with an Author' event in my Palm Beach Kitchen, on Sydney’s Northern Beaches.
