COMPLIMENTS OF RAY WHITE TUGUN ELANORA FROM OUR FAMILY TO YOURS
Maple Honey Mustard Glazed Ham Ingredients: 100g (1/2 cup, firmly packed) brown sugar 80ml (1/3 cup) maple syrup 80ml (1/3 cup) honey 1 tbsp dijon mustard 1 whole leg ham Whole cloves, to stud
Steps for Cooking: 1. Stir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves. 2. Preheat oven to 170C. Line a large baking dish with 2 layers of non-stick baking paper. Place an oven shelf in the lowest position. Remove all other shelves. 3. Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Run a knife under the rind around edge of ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. 4. Score the fat in a diamond pattern, about 5mm deep. Stud the centres of the diamonds with cloves. Transfer to prepared dish. 5. Brush one-third of the glaze over the ham. Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.
Prancer’s Prawn Cocktail Ingredients: 600 g cooked and peeled King prawns 200 g mayonnaise 50 g tomato ketchup 1 tsp. malt whisky 1 tsp. lemon juice 1 tsp. cayenne pepper 3 avocados, thinly sliced 3 little gem lettuce, leaves picked Salt and pepper, to season
Steps for Cooking: 1. In a bowl mix together the mayo, ketchup, lemon juice, cayenne, whisky and salt and pepper. Mix well. 2. In a separate bowl add the prawns and pat dry with a paper towel to get rid of any excess liquid. Pour over the marie rose sauce and mix together well. 3. In small bowls or large glasses add little gem lettuce as the base. Top with the prawn cocktail, this mixture is enough for six people, or four larger portions. Sprinkle a little more cayenne on top if you desire and finish by garnishing with thin slices of avocado. Serve with buttered brown bread and a lemon slice if you want to go old school classic.
Rudolphs Rum Balls Ingredients: 250g pkt Arnott's Arno Shortbread 105g (1 1/4 cups) desiccated coconut 35g (1/3 cup) cocao powder 395g can sweetened condensed milk 60ml (1/4 cup) dark rum 375g pkt dark chocolate melts, melted Shredded coconut (or extra desiccated coconut), to decorate
Steps for Cooking: 1. Place the shortbread biscuits in the bowl of a food processor and process until they are finely crushed. Transfer the crushed biscuit to a large bowl. 2. Add desiccated coconut and cocoa powder. Stir until well combined. Add the sweetened condensed milk (395g can sweetened condensed milk) and rum . Stir until well combined. Place in the fridge for 30 minutes to firm up slightly. 3. Roll level tablespoonfuls of the mixture into balls. Place, in a single layer, on a tray lined with baking paper. Place in the fridge for 30 minutes to firm up slightly. 4. Use a fork to dip the balls, 1 at a time, in melted dark chocolate . Return to tray. Sprinkle with shredded coconut . Set aside for 5 minutes. Store the rum balls, covered, in the fridge.
Comet’s Creamy Cob Loaf Ingredients: 250g frozen spinach 1 medium cob loaf 125g sour cream 250g cream cheese 1 onion soup sachet, 35g 100g mozzarella, grated 1/2 cup milk
Steps for Cooking: 1. Preheat the oven to 170°C fan bake. 2. In a glass bowl, microwave the spinach for 1 minute. Remove from the microwave, place in a sieve and squeeze out the excess water. 3. Cut the top off the cob loaf and gently remove the inside of the bread. Cut the filling into 2cm strips then place on a lined tray with the cob loaf. 4. Bake in the oven for 10 minutes while you make the dip. 5. Place the spinach in a saucepan and cook over a low heat for 1 minute. 6. Add the sour cream and cream cheese and mix, stirring until the cream cheese has melted and everything is combined. 7. Add the Continental French Onion Soup Sachet and mix to combine, then add the mozzarella. Add the milk and stir to combine. 8. Remove the bread from the oven. Pour the hot dip into the hollowed out cob loaf and serve with vegetables and the pieces of baked bread on the side
MapleRoasted Sprouts With Pecans Ingredients: 500g Brussels sprouts, trimmed, halved lengthways 4 garlic cloves, peeled 1/3 cup Woolworths extra virgin olive oil 1 thirds cup Woolworths extra virgin olive oil 1 cup pecans 1/3 cup maple syrup 1/4 cup sherry vinegar 1/4 cup currants
Steps for Cooking: 1. Preheat oven to 220°C/200°C fan-forced. Place sprouts, garlic and half of the oil in a roasting pan, then toss to coat. Season with pepper. Bake for 25 minutes or until golden and tender. 2. Meanwhile, place pecans and half of the syrup on a baking paper-lined baking tray, then toss to coat. Bake for 10 minutes or until golden and caramelised. Allow to cool for 5 minutes, then roughly chop. 3. Place vinegar and remaining syrup in a small saucepan over medium heat. Bring to a simmer. Remove pan from heat. Add currants and remaining oil, then stir to combine. 4. Scatter pecans over sprout mixture. Serve drizzled with dressing.
White Christmas Ingredients: 500g white chocolate melts 1 cup rice bubbles 1/2 cup blanched almonds, roasted and chopped 1/2 cup diced dried apricots 1/2 cup finely chopped dried mango 1 cup shredded coconut
Steps for Cooking: 1. Line a 26cm x 16cm slice pan with baking paper, extending paper at long sides for handles. Place chocolate in a medium heatproof bowl over a saucepan of simmering water, stir until smooth. 2. Place remaining ingredients in a large bowl. Pour chocolate mixture over dry ingredients and mix to combine. Pour into the prepared pan and smooth over Cover with plastic wrap and refrigerate for 2 hrs, or until set. 3. Using a serrated knife, cut into 20 fingers.
Pull Apart Christmas Tree Ingredients: 450 g refrigerated pizza dough Egg wash (1 egg whisked with 1 tbsp water) 7 mozzarella sticks 50 g butter, melted 50 g finely grated Parmesan 1 tbsp. Thinly sliced basil 1 tbsp. chopped parsley 1 tbsp. chopped rosemary Marinara, warmed (for serving)
Steps for Cooking: 1. Preheat oven to 230°C. Line a large baking sheet with parchment paper. Cut mozzarella sticks into 1” pieces and set aside. 2. On a floured surface, divide pizza dough into two pieces. Stretch and roll each piece of dough into a long rectangle, then cut dough into 2” squares (you’ll need 33 total). 3. Wrap a dough square around each piece of mozzarella, forming a tightly sealed ball. Place balls seam-side down on the baking sheet in the shape of a Christmas tree (they should be touching). Brush egg wash on dough balls and bake until golden, 15 to 20 minutes. 4. Meanwhile, whisk together melted butter, Parmesan and herbs. Brush on baked pizza balls. Serve warm with marinara for dipping.
Brie, Walnut & Cranberry Stuffed Turkey Ingredients: 1/2 cup crumbed walnuts 1/4 cup roughly chopped fresh flat-leaf parsley leaves 2 tbsp roughly chopped fresh chives 3 tsp wholegrain mustard 3 garlic cloves, crushed 3/4 cup whole cranberry sauce, plus extra to serve 1/4 tsp mixed spice 2/3 cup panko breadcrumbs 150g brie, chopped into 1cm pieces 2x 1.5kg fresh single turkey breasts with skin 2 tbsp extra virgin olive oil
Steps for Cooking: 1. Preheat oven to 180C/160C fan-forced. Line a large baking tray with sides with baking paper. Combine walnuts, parsley, chives, mustard, garlic, cranberry sauce, mixed spice, breadcrumbs and brie in a medium bowl. Season. Set aside. 2. Using a sharp knife, cut 1 turkey breast along 1 side to create a pocket (do not cut all the way through). Place 1/2 the breadcrumb mixture into pocket. Secure with 3 or 4 toothpicks. Using kitchen string, tie turkey breast at 4cm intervals. Repeat with remaining turkey breast and stuffing. 3. Heat 1/2 the oil in a large frying pan over medium-high heat. Cook 1 breast, turning, for 6 to 8 minutes or until browned all over. Transfer to prepared tray. Repeat with remaining oil and breast. Bake for 1 hour 15 minutes or until turkey is cooked through. Rest, covered, for 10 minutes. Slice and serve with extra cranberry sauce.
Plum Pudding Cake Pops Ingredients: 400g dark chocolate, chopped 450g store-bought mud cake with chocolate 1/2 cup (75g) hazelnuts, finely chopped 1/4 cup (35g) icing sugar, plus extra to dust Red and green fondant, to decorate (optional)
Steps for Cooking: 1. Place 200g chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until melted. Cool slightly. 2. Remove icing from cake, reserving 1 tablespoon icing. Finely crumble the cake into a bowl, then add hazelnuts, reserved icing and three-quarters of the melted chocolate. Mix together with your hands, then roll into 16 balls using about 1 1/2 tablespoons cake mixture per ball. 3. Dip the tip of each lollipop stick into remaining melted chocolate, then insert into the middle of each cake ball. Place on a plate and freeze for 1 hour or until firm. 4. Place remaining 200g chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until melted. Pour into a mug, then dip each chilled cake pop into the chocolate, twirling it to drain off any excess. Sit upright in a foam block, then repeat with remaining cake pops. Chill for 1 hour or until set. 5. Combine icing sugar with 1 tablespoon cold water to form a smooth paste. Carefully top each cake pop with 1/2 teaspoon icing sugar mixture, gently teasing it to mimic cream falling over a Christmas pudding. (Reserve leftover icing sugar mixture.) Return cake pops to the fridge, still standing in the foam block, for 1 hour or until icing is set. 6. Mould the coloured fondant, if using, into small holly sprigs, then use a little reserved icing sugar mixture to apply the holly to the cake pops. Allow to set, then dust with icing sugar.
Gingerbread Men Ingredients: 125g unsalted butter, softened 1/2 firmly packed cup (100g) brown sugar 1/2 cup (115g) golden syrup 1 egg yolk 2 1/2 cups (450g) plain flour 1 tablespoon ground ginger 1 teaspoon mixed spice 1 teaspoon bicarbonate of soda 1 cup (150g) icing sugar, sifted (substitute icing pens – from supermarkets)
Steps for Cooking: 1. Preheat oven to 180°C. Line 2 large baking trays. Place butter and sugar in a stand mixer fitted with the paddle attachment and beat until thick and pale. Beat in syrup and yolk, then use a spoon to fold in flour, ginger, mixed spice and bicarb until a stiff dough forms. Divide dough into 2 even portions, enclose in plastic wrap and shape into a disc. Chill for 30 minutes. 2. Bring dough to room temperature. Roll out pieces between baking paper to 5mm thick. Use a gingerbread man cutter (we used a 7cm and a 12cm cutters) to cut shapes. Transfer to prepared trays, spacing out a few centimetres apart (you may need to bake in batches) and bake for 10 minutes or until golden. Remove from oven, and if inserting a ribbon for decoration, quickly make 5mm holes with a skewer at the top of the warm biscuits. Cool completely on a wire rack. 3. If making icing, stir icing sugar with 2-3 teaspoons warm water to make a stiff icing. Transfer to a piping bag with a small plain nozzle (or place mixture in a snap-lock bag, push icing into a corner, then snip off corner). Decorate & keep in airtight container.