�� HAM:
1 x baby ham – about 3 or 4 kg
1 small bottle beer
3 teaspoons hot English mustard
100ml passionfruit syrup
1. Score the skin of the ham and remove skin. Pour a bottle of beer evenly over the ham and bake at 160 degrees celsius for 30-40 minutes.
2. Remove the ham and glaze with the mustard and passionfruit. Then back in the oven for another 30 minutes, glazing twice in this time. This will keep the ham moist and help to cook evenly.
�� NEW BABY POTATOES with MINT:
Bag of new baby potatoes
Fresh mint leaves - torn roughly
1. Cover potatoes with cold water. Add a teaspoon of salt and cook until done – about 20-25 minutes.
2. Drain and add fresh mint to potatoes then toss through.
�� FRESH GREEN BEAN SALAD with TOASTED COCONUT, WALNUTS & MANGO:
500 grams green beans
Half a fresh coconut
1 mango
50 grams toasted walnuts
For dressing: 1 lemon, rock salt, freshly ground pepper
1. Top and tail beans and blanch for 1 minute in lightly salted boiling water. Then refresh in cold water for 3-5 minutes and set aside.
2. Crack coconut open with blunt end of cleaver and put halves in oven for 20 minutes to loosen meat off the shell (makes it easier to scoop out once it’s cooled down).
3. Slice the coconut meat into large slithers and toast for 10 minutes in oven, then cool.
4. Peel mango and slice meat away from the seed. Dice and set aside.
5. To assemble: in a large bowl add beans, toasted walnuts and coconut, plus diced mango.
6. Squeeze the juice of a lemon and season with rock salt and pepper.
�� ORZO SALAD with ROASTED PUMPKIN & ROQUETTE PESTO:
3 cups orzo
Half a pumpkin, cut into small cubes
Roquette pesto
1. Cut pumpkin into small bite-sized cubes.
2. Put into roasting dish with a drizzle of olive oil and roast at 180 degrees celsius for approximately 20-25 minutes.
3. Orzo is rice-shaped pasta. As with cooking any pasta, get a large pot of lightly salted boiling water and add the pasta to this, stirring every now and again so the pasta doesn’t stick.
4. Once cooked, drain and add roasted pumpkin cubes and pesto – mix to combine.
This dish can be served hot, warm or cold.
�� ROQUETTE PESTO:
Half a bunch of roquette
Teaspoon minced garlic
Olive oil
3 tbsp powdered parmesan cheese
Handful of toasted pine-nuts, cashews or almonds
Salt and pepper to taste
1. In a foodprocessor (or blender), blend all the ingredients together while adding the olive oil in gradually.
2. Parsley or Basil leaves can be substituted for roquette
�� BAKED STONEFRUIT with MACAROON MERINGUE TOPPING:
Fresh peaches, nectarines or apricots
Brown sugar
4 x egg whites
Handful of desiccated or long thread coconut
1. Cut fruit in half and take out stones carefully.
2. Sprinkle with brown sugar and bake in warm oven at 180 degrees celsius for 20 minutes until sugar caramelises on fruit.
3. Beat egg white until stiff and fold in a handful of desiccated or long thread coconut.
4. Spoon meringue mixture onto fruit and grill for 3-5 minutes until golden.
5. Serve with cinnamon cream.
CINNAMON CREAM:
500ml cream
200ml yoghurt
Pinch of cinnamon
1. Whip cream until thick, fold in the yoghurt, and add a pinch of cinnamon.
