Home' Advocate Communications : Fiordland Advocate 15 December 2011 Contents WHAT’S COOKING
Page 14 | 15 December, 2011
These days not even Santa Claus
can conjure up a large cheap leg of lamb or pork, or fillet of beef or
turkey for your family Christmas dinner. But it is a special occasion and
if you buy wisely you can create several more delicious meals from the
Of course, if you don’t require a feast-sized meat treat because you
are cooking for a small number of guests or the leftovers would be
wasted, there are economical options. For example there are smaller
hams available – 1.5-3 kilograms in size. The skin is left on and can be
removed by easing off with your hands then the fat scored in the usual
way. An easy method of glazing the ham is to sprinkle the fat with icing
sugar then place under a medium-heat grill to melt and brown.
Turkey is a perennial kiwi Yuletide favourite. And deservedly so.
Fortunately there is a whole raft of smaller turkey options available for
smaller families or for just the two of you. Skinned and boned breast
fillets, boneless thighs, drums and small frozen boneless roasts are a
few of the choices. Just don’t forget the cranberry jelly or sauce and
prunes wrapped in bacon as accompaniments.
If a beef fillet breaks the budget then try a rump roast or topside. For
tenderness, I swear by salting the outside of the roast and refrigerating
it uncovered for up to 2 days before roasting – see the recipe following.
For me, Christmas is not only about good food but also, most
importantly, about family. Enjoy your big day.
Cherry Sauce: 1 tablespoon olive oil
3 each: shallots, diced, garlic
1 teaspoon tomato paste
salt and pepper to taste
1⁄2 teaspoon ground cumin
pinch hot chilli flakes
1⁄2 red pepper (capsicum), diced
1 acid-free tomato, diced
1⁄4 cup red wine
1 tablespoon balsamic vinegar
11⁄2 tablespoons sugar
1 teaspoon Dijon-style mustard
3 cups pitted dark cherries
Duck: 4 large duck breasts with
To make the sauce, heat the oil
in a saucepan. Sauté the shallots
and garlic on low heat, until
softened and fragrant.
Stir in the tomato paste,
seasonings, red pepper and
tomato. Cook, until softened,
about 4 minutes. Add the wine,
vinegar, sugar, mustard and 11⁄2
cups of cherries. Simmer for 2
minute. Place in a blender and
purée until smooth. Sieve. Cover
and refrigerate for up to 1 day.
To prepare the duck, score the
skin with the tip of a sharp knife in
a criss-cross pattern.
Heat a heavy frying pan on
medium-high heat. Brush with
olive oil. Add the duck breasts,
skin-side down, and cook until
the skin is golden brown, about 6
Remove the duck to one side and
drain off all but 1 tablespoon of
the fat from the pan. Reheat the
pan on medium-low. Return the
duck breasts to the pan, skin-
side up. Cook for 5 minutes, until
Meanwhile, reheat the sauce,
adding the remaining cherries.
Add a little to the duck in the pan
before serving. Slice each breast
into 4, if preferred. Serve the
remaining sauce on the side.
Duck breasts with cherry sauce
Duck breasts with cherry sauce
4 tablespoons olive oil
10 shallots, peeled and but left
20 cloves garlic
6 baby carrots
1 large chicken
sea salt and freshly ground black
pepper to taste
6 sprigs each: parsley, rosemary
finely grated rind 1 lemon
12 pitted prunes
1⁄2 cup each: chardonnay, chicken
Heat 2 tablespoons of oil in
a heavy frying pan. Sauté the
shallots for 2-3 minutes, until
lightly coloured. Add the garlic and
carrots and sauté for 2 minutes.
Place in a large saucepan on the
hob, or casserole if cooking in
the oven, or slow cooker. Heat
the remaining oil, if required.
Truss or tie the chicken to keep
it in a neat shape. Season well.
Brown the chicken all over in the
oil. Place on the vegetables. Add
the herbs, rind and prunes to the
saucepan. Add the chardonnay
and stock. Cover and simmer on
very low heat on the hob for about
2 hours; or in a 180°C oven for
11⁄2 hours; or in a slow cooker for
about 5 hours on high. Cook until
the thighs just pull away from the
Place the chicken on a serving
platter with the prunes and
veggies. Season the pan juices
and serve in a jug. Serves 4-6.
1 medium ham, skin removed
Glaze: 1⁄4-1⁄2 cup whole cloves
3⁄4 cup apricot jam
3 tablespoons orange juice
1 tablespoon cornflour
Crust: 1⁄4 cup sunflower seeds
3 tablespoons each: white mustard
seeds, lightly toasted sesame
2 tablespoons pumpkin seeds
Preheat the oven to 160°C.
Score the fat diagonally across
the face of the ham about every
2cm, to produce a diamond effect.
Insert a clove into the centre of
Melt the apricot jam with the
juice. Stir in the cornflour. Brush
over the ham. If the ham is to be
served hot, cook for about 10
minutes per 500g. If the ham is
to be served cold, cook at 180°C
for about 45 minutes. Baste
occasionally during cooking.
Remove from the oven and
sprinkle with the seeds.
Glazed ham with a seed crust
1.8-2kg beef rump, tied to keep a
1 tablespoon flaky sea salt
freshly ground black pepper to
Red Wine Sauce: 1⁄4 cup extra virgin
1 medium red onion, diced
1⁄4 cup brandy
1 large sprig each: rosemary,
thyme, flat-leaf parsley
1 teaspoon Dijon-style mustard
1 cup cabernet sauvignon wine
2 cups good beef stock
Rub the surface of
the beef with the
salt and pepper.
Place on a rack
in a roasting
Prepare the sauce
up to 24 hours
ahead. Heat 3
of olive oil in a
heat. Sauté the onion, until
soft. Add the brandy, herbs and
mustard and cook until the liquid
evaporates. Add the wine and
bring to the boil. Add the beef
stock and sugar. Boil until reduced
to 11⁄2 cups. Strain through a
sieve into a bowl, pressing on the
solids to extract as much liquid
and flavour as possible. Cool the
sauce, cover and refrigerate.
Allow the meat to return to room
temperature before roasting.
Preheat the oven to 200°C.
Brush the meat with olive oil.
Return the beef to the rack in the
Reduce the temperature to
180°C. Roast for 20 minutes per
500g for medium rare or until a
meat thermometer inserted in the
centre reaches 150°C.
Beef rump with red wine sauce
This yummy cherry sauce can be prepared a day ahead and is also excellent served with chicken.
Fresh cherries are best but you could substitute a 680g jar of pitted morello cherries, drained. If the duck
breasts are small, you may need two per person.
This glaze is for a pre-cooked ham. Remove the skin by placing your
hand between the skin and fat and gently easing it off.
This chicken can be cooked in a heavy saucepan on the hob, in a
covered casserole in the oven or in a slow cooker.
Links Archive Fiordland Advocate 8 December 2011 Fiordland Advocate 22 December 2011 Navigation Previous Page Next Page