STARTER Spinach and mango salad
- 100g (4 oz) flaked almonds
- 4 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 dessertspoon mustard powder
- small handful chopped fresh tarragon
- salt and freshly ground black pepper to taste
- 1 bag fresh spinach, torn
- 2 mangos - peeled, stones removed and diced
- Prep:20min › Cook:5min › Ready in:25min
- Preheat oven to 190 C / Gas mark 5.
* In a small bowl, mix red wine vinegar, balsamic vinegar, olive oil, mustard, tarragon, salt and pepper.
* In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds to serve.
MAIN DISH Baked Fresh Ham with Cherry Glaze
INGREDIENTS:
1/4 cup coriander seeds
INGREDIENTS:
1/4 cup coriander seeds
1 fresh pork leg (18 to 20 lbs.), skinned and trimmed of top layer of fat
3 cups freshly pressed apple juice or good-quality apple cider
2 sticks cinnamon
6 green cardamom pods
1 red onion cut into wedges
1 yellow onion, cut into wedges
2 cups dried tart red cherries or dried cranberries
1/4 cup loosely packed thyme leaves
1/2 cup fresh parsley, chopped
- Prep: 45 mins > Makes: 8 servings > Roast: 5 hrs 45 mins 350°F
*Preheat oven to 350 degrees F. In skillet toast coriander seeds over medium-high heat about 1-1/2 minutes or until fragrant, shaking pan often. Transfer to a dish to cool. Place seeds in coffee or spice grinder. Grind until seeds resemble coarse meal.
*Rub pork with salt, freshly ground black pepper, and ground coriander seeds. Place on rack in large roasting pan. Add 3 cups of the apple juice, the cinnamon, and cardamom to pan. Roast 5-1/4 to 6 hours or until the pork reaches an internal temperature of 140 degrees F. Remove from oven. Transfer pork to large platter; keep warm. Pour pan juices through a mesh strainer into large liquid measuring cup. Return pork to pan along with onions. Increase oven to 400 degrees F.
*Meanwhile, for Cherry Glaze, skim fat from strained pan juices (if necessary, add additional apple juice to make 2-1/2 cups). Transfer to large saucepan. Add dried cherries. Place over medium-high heat. Simmer 10 to 15 minutes or until cherries rehydrate and liquid is consistency of syrup.
*Brush pork with 1/4 cup of the Cherry Glaze. Return to oven. Roast 30 to 60 minutes or until pork reaches internal temperature of 150 degrees F and onions begin to brown (cover loosely with foil if pork becomes too brown). Remove from oven, cover with foil. Let stand 15 minutes.
*To serve, place pork on a warm platter. Arrange roasted onions around pork. Stir half of the fresh thyme and parsley into the Cherry Glaze. Carefully spoon some of the glaze over pork and top with remaining herbs. Serve with Cherry Glaze.
*Rub pork with salt, freshly ground black pepper, and ground coriander seeds. Place on rack in large roasting pan. Add 3 cups of the apple juice, the cinnamon, and cardamom to pan. Roast 5-1/4 to 6 hours or until the pork reaches an internal temperature of 140 degrees F. Remove from oven. Transfer pork to large platter; keep warm. Pour pan juices through a mesh strainer into large liquid measuring cup. Return pork to pan along with onions. Increase oven to 400 degrees F.
*Meanwhile, for Cherry Glaze, skim fat from strained pan juices (if necessary, add additional apple juice to make 2-1/2 cups). Transfer to large saucepan. Add dried cherries. Place over medium-high heat. Simmer 10 to 15 minutes or until cherries rehydrate and liquid is consistency of syrup.
*Brush pork with 1/4 cup of the Cherry Glaze. Return to oven. Roast 30 to 60 minutes or until pork reaches internal temperature of 150 degrees F and onions begin to brown (cover loosely with foil if pork becomes too brown). Remove from oven, cover with foil. Let stand 15 minutes.
*To serve, place pork on a warm platter. Arrange roasted onions around pork. Stir half of the fresh thyme and parsley into the Cherry Glaze. Carefully spoon some of the glaze over pork and top with remaining herbs. Serve with Cherry Glaze.
DESSERT Champagne-Glazed Fruit Tart
INGREDIENTS:
6 mini tart shells
1/2 cup apricot jam
1 lb fresh strawberries, blueberries or other mixed fruit, cut into 1/2-inch pieces
1/3 cup granulated sugar
2 cups mascarpone cheese
1/4 cup confectioners sugar
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
3/4 teaspoon pure vanilla extract
1 cup champagne or sparkling wine
MAKES SIX INDIVIDUALLY SIZED TARTS
6 mini tart shells
1/2 cup apricot jam1 lb fresh strawberries, blueberries or other mixed fruit, cut into 1/2-inch pieces
1/3 cup granulated sugar
2 cups mascarpone cheese
1/4 cup confectioners sugar
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
3/4 teaspoon pure vanilla extract
1 cup champagne or sparkling wine
MAKES SIX INDIVIDUALLY SIZED TARTS
*In a small saucepan, combine apricot jam with one cup of champagne or sparkling wine over medium heat. Boil until reduced by half, about 10 to 15 minutes, stirring occasionally. Transfer to a small bowl to cool.
*Stir together fruit and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving fruit.
*Meanwhile, whisk together mascarpone cheese, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
*To assemble the tarts, distribute mascarpone cheese mixture evenly among tart shells, then top with fruit. Drizzle champagne-apricot glaze over the top of each tart. Serve immediately, or make the tarts a day before your party and refrigerate until serving.
*Stir together fruit and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving fruit.
*Meanwhile, whisk together mascarpone cheese, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
*To assemble the tarts, distribute mascarpone cheese mixture evenly among tart shells, then top with fruit. Drizzle champagne-apricot glaze over the top of each tart. Serve immediately, or make the tarts a day before your party and refrigerate until serving.
DRINKS (COCKTAILS) Sorbet and Champagne Cocktail
INGREDIENTS:
1 teaspoon sorbet raspberry or passion fruit
Chilled Champagne or Prosecco
Chilled Champagne or Prosecco
MAKES 1
Scoop sorbet into a champagne flute. Fill with chilled Champagne or Prosecco and stir.
Lychee Martinis
INGREDIENTS:
2 whole canned lychees, plus 1/2 cup drained syrup
1/2 cup gin
MAKES 2
Place 1 lychee in each of two martini glasses. Fill a cocktail shaker with ice. Pour in gin and reserved lychee syrup. Shake well; strain into glasses. Serve immediately.
Probably this is going up late as today is New Years eve. But I still hope you have a lovely 2016 and I hope you liked this too.
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