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Oven
baked Christmas Ham
Something
else Seasonal and Sumptuously Tasty
INGREDIENTS
1 3Kilo Ham (Lightly salted- unsmoked or very lightly
smoked)
For the Glaze
1 Egg yolk
½ Tablespoon Sugar
3 Tablespoons Prepared Mustard
3 Tablespoons fine dry Breadcrumbs
Method
(1) Place
the ham, rind upwards, on a rack in a roasting tin lined with foil
(2) Insert a meat thermometer into the thickest part of the ham
(3) Bake in the oven at 300ºF/150
ºC for
60-75 minutes per kg or till the thermometer reads 150ºF/75ºC
(4) Remove the rind and brush the top of the ham with the egg yolk,
sugar and mustard stirred together
(5) Sprinkle with bread crumbs
(6) Return to the oven and bake at 450ºF/230ºC
until golden brown
(7) Garnish with kale, prunes and an apple or orange (optional)
(8) Allow to cool before cutting into generous slices and serve as an
alternative/addition to the traditional turkey with roast potatoes and
all the trimmings
Gobble, gobble, gobble!!!!!
©Ken December 2000 |
Pumpkin
Pie for Halloween
Something
Seasonal and Surprisingly Tasty
INGREDIENTS
( To serve 8 to 10)
6 oz sweet short crust pastry
1 lb Cooked pumpkin
1 large tin of evaporated milk
2 beaten eggs
8 oz sugar
1 teaspoon of cinnamon
½ teaspoon each of ground cloves, ginger, nutmeg, salt and mixed spice
Method
(1) Combine the sugar and all the spices
(2) Beat together the pumpkin and the eggs
(3) Add the sugar and spice mixture to the pumpkin and the
egg mixture and beat well
(4) Slowly stir in the evaporated milk
(5) Roll out the pastry to cover a 9½ inch pie dish
(6) Pour the pumpkin filling into the pastry shell
(7) Place the pie dish on a tray to
catch any overflow and bake in the middle of the oven at gas mark 7 (
425ºF/220 ºC) for 15 minutes
(8) Reduce the heat after the 15 minutes
to gas mark 4 ( 350ºF/175ºC) and carry on baking for a further 50 to
60 minutes, or until the filling has set
(9) Serve chilled with fresh double cream
Pumpkin Pie is generally
regarded as an American dish, but pumpkins are widely available and
cheap at this time of year. Pumpkins are hollowed out for children
to use for Halloween and the contents are more often than not
discarded. Such a waste. Pumpkin Pie has a texture as smooth
as a custard pie, with a slightly spicy flavour, so don't waste it, give
it a try.
©Ken November 2000 |
Janet's
Bran Muffins
A
Tasty bite which actually reduces Cholesterol!!
INGREDIENTS
( Makes 12 Muffins)
2¼ cups of oat bran cereal
¼ cup of chopped nuts ( walnuts, pecans, peanuts)
¼ cup of raisins or currants or dates
1 tablespoon of baking powder (NOT Soda)
¼ cup of brown sugar OR ¼ cup of honey OR Molasses
1¼ cups skimmed milk
2 egg whites
2 tablespoons of vegetable oil
Method
(1) Preheat the oven to 425ºF/220 ºC (Gas mark 7)
(2) In a large bowl combine oat bran cereal, nuts, raisins
and baking powder
(3) Stir in the brown sugar or liquid sweetening
(4) Mix the milk, egg whites, and vegetable oil together and
blend in with the oat bran mixture
(5) Line Muffin pans with paper baking cups and fill them
with the batter
(6) Bake for 15 to 17 minutes (test for 'doneness' with a
toothpick which should come out of the muffin moist but not wet!)
(7) Keep the Muffins in the fridge and eat within three days ©Ken October 2000 |
Ken's
Summer Triple Soup
Really
refreshing Alternative Summer Starter
INGREDIENTS
(Sufficient for 8 people as a
starter)
¼ cup of good quality olive oil
2 pounds of fresh carrots, chopped medium to small
2 medium onions, also chopped medium to small
water as required
Another ¼ cup of good quality olive oil
1½ pounds of zucchini (we call them courgettes in England) peeled and
chopped medium to small (keep the skins, you'll need them later)
1 medium leek, chopped medium to small and
washed thoroughly
Method
(Looks complicated but it isn't)
(1) In a large skillet place the first 1/4 cup of the olive
oil and heat it on medium high until it is hot
(2) Add the carrots and onions, and sauté‚ them for 4 to
5 minutes, or until the onions are clear
(3) Add enough water to cover the vegetables
(4) Simmer them for 30 to 40 minutes, or until the liquid is
absorbed
(5) Place the resulting mixture of vegetables in a blender
and purée them until they are smooth
(6) Set the purée aside and let it cool
(7) In another large skillet place the second ¼ cup of
olive oil and heat it on medium high until it is hot
(8) Add the peeled zucchini (courgettes) and leeks, and
sauté‚ them for 4 to 5 minutes, or until they are just tender
(9) Add enough water to cover the vegetables
(10) Simmer them for 25 to 30 minutes, or until the liquid is
absorbed
(11) Place these vegetables in the blender and purée them
until they are smooth
(12) Set this purée aside and let it cool
(13) Place the zucchini (courgette) skins in a pot of boiling
water and blanch them for 3 minutes
(14) Drain the skins and place them in the blender
(15) Add a small amount of cold water and purée the skins
to a thick smooth consistency (the same consistency as the
other 2 purées)
(16) Set this purée aside and let it cool also
(17) Refrigerate the 3 soups (purées) until they are cold
(18) Into individual serving bowls place a portion of each of the
3 soups and stir them together gently with a knife to form a swirl
design(19) Serve immediately whilst still cold for a
deliciously refreshing starter
©Ken September 2000 |
Ken's
Apple Coleslaw
I
love Coleslaw in the summer with a Healthy Salad
INGREDIENTS
2 eating apples, thinly sliced
2 tablespoons of lemon juice
3 cups of shredded white cabbage
1 stalk of fresh celery, chopped
1 medium carrot, grated
1 medium onion, sliced thinly
½ cup of sour cream (natural yogurt will do instead)
¼ cup of mayonnaise
¾ teaspoon of celery salt (optional)
Method
(1) mix the sour cream/yogurt,
mayonnaise and celery salt together
(2) mix the apples, lemon juice, cabbage,
celery, carrot and onion together in a large salad bowl (the lemon juice keeps the
apples from discolouring)
(3) toss the sour cream and apple mixes
together in the salad bowl, chill and serve
This mixture should be enough for 4/5
people when served with a good substantial salad.
Ideal for the summer and keeps for up to 3 days in the fridge.
©Ken August 2000
|
Southern
Pork Chops
From
the kitchen of Jan Ayling INGREDIENTS
2 1" thick lean butterfly or loin pork chops
1 small tin whole mild green chilies, drained
1 small tin or jar of salsa (mild or hot—according to taste)
Method
(1) Brown the chops in non stick frying pan
(2) Pour the salsa over chops
(3) Put one chili on each chop
(4) Cover and simmer on low heat until chops are cooked through (about 30-45 min).
This also works well with boneless, skinless chicken breasts but cooks
in less time. No other seasoning is needed to either one. This is easy
to enlarge too. Just add more meat, salsa and chilies. Really tasty.
©Ken July 2000 |
Meatballs
From the
kitchen of Jan Ayling
INGREDIENTS
1 kilo ground beef
1/2 kilo ground pork
1 cup finely chopped onions
1 1/2 cups bread crumbs
1/2 cup parsley
1/4 teaspoon pepper
3/4 tablespoon Worcester sauce
2 medium eggs
1 cup semi-skimmed milk
1 clove garlic (crushed)
1/2 teaspoon nutmeg
Method
Mix all ingredients together in a bowl. Form into balls and brown in the
oven or in a skillet. Serve with a rich beef gravy.
Very tasty served hot with pasta.
©Ken June 2000 |
