Pear & Rosemary Cocktail

INGREDIENTS (4 cocktails)

5 pears (medium size)
1/3 fennel
3 sprigs rosemary
1 inch fresh ginger, more or less according to taste
1 stalk lemongrass, chopped and crushed
a pinch nutmeg, ground
2 pinches ground vanilla
1/2 – 1 cup sparkling water or soda (start with 1/2 cup, add more to taste)

INSTRUCTIONS

Run pears, fennel, 2 sprigs rosemary and ginger in a juicer.Pour the juice into a small saucepan over medium heat, add lemongrass, nutmeg and vanilla. Bring to boil, turn down the heat and let simmer for 15 minutes, or until thickened. Allow to cool completely before straining. Pass through a fine sieve. Crush the ice in a high speed blender. Place the thickened juice in a pitcher or (cocktail) shaker, add soda water and stir to combine. Fill the cocktail glasses with ice and pour over the juice and soda mixture. Garnish with sliced pears and fresh rosemary. 

                                                                Enjoy it!

Read More

Glazed Ham

INGREDIENTS

1 whole fully cooked bone-in ham 

whole cloves

3 cups brown sugar

1/2 cup spicy brown mustard

Pepper

3 Tablespoons apple cider vinegar

INSTRUCTIONS

Preheat the oven to 325 degrees.

Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2/12 hours or longer, depending on the package directions. (Some hams may require 3 to 3 1/2 hours at a lower temperature,just check the package.)

Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 15 minutes.After about 2 hours of baking time, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it's nice and glossy. Remove from the oven and allow to rest 15-20 minutes before carving. Pour any leftover glaze over the sliced ham.

Read More

Soda Bread Rolls

6 bread rolls

Ingredients:

150g | 1 1/4 cup plain flour, plus more for dusting
50g | 2/5 cup wholemeal flour
2 tbsp rolled oats
1-2 tbsp caster sugar
1 tsp bicarbonate of soda
1/2 tsp salt
Pinch cumin
Pinch turmeric
200 ml | 3/4 cup buttermilk
Handful mixed seeds (pumpkin, sesame, linseed, sunflower)
2 tbsp butter, melted to brush on rolls

Instructions:
1. Preheat the oven to 200C | 400F.
2. Put all the all the ingredients apart from the buttermilk and seeds into a large bowl. Mix together to get rid of any lumps.
3. Make a well in the centre then add most of the buttermilk. Mix together with a spoon until a soft dough forms. If it's too dry add a little more buttermilk.
4. Dust some flour onto your work top and tip the dough on it. Gently pat it into a disk and cut into 6 equal pieces.
5. Form each piece into a roll and cut a deep cross on top. Place the rolls on a tray lined with baking paper. Brush the rolls with the melted butter and sprinkle with the seeds.
6. Bake for 25-30 minutes until nicely coloured and hollow sounding. If it's not ready after 30 minutes, turn over and cook for another 5 minutes. Best eaten on same day as baking.

Read More