Ham and Salad Wraps

Ingredients 

• 2x pieces tortilla or mountain bread suitable for wraps
• 2 tbsp cream cheese, mayonnaise, chutney or hummus spread
• 4x slices 100% NZ shaved ham
• 3-4 lettuce leaves, or use spinach, watercress or mesclun leaves
• 1/2 red or green capsicum, deseeded and sliced
• 1/2 small cucumber, cut into sticks
• 1x carrot, sliced into thin strips

Method

Step 1

• Spread both tortilla breads lightly with cream cheese or hummus.

Step 2

• Arrange ham and lettuce evenly over both pieces of bread, then add capsicum, cucumber and carrot in bunches with most at one end.

Step 3

• Roll up firmly, starting at the end with most filling.
• The cream cheese or spread helps to hold the wrap together, so make sure there is some along the last end to get rolled up.

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Simon Gault's Pork Schnitzel with Sage & Parmesan Crust

Ingredients

• 4x 100% NZ __pork schnitzel
• 1 cup flour seasoned with salt & pepper
• 3x eggs
• 1 cups panko crumbs (Japanese bread crumbs)
• 12x large sage leaves + 4 sprigs for garnish
• ½ cup grated parmesan
• 50g butter
• 1x lemon

Method

Step 1

Making the crust

• In a shallow dish, combine the flour, seasoned salt and pepper.
• Place the eggs in another shallow bowl and whisk lightly.
• Place bread crumbs, finely chopped sage leaves and grated parmesan in a third shallow dish.
• Coat meat with flour, dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes.

Step 2

Cooking the __pork schnitzel

• In a large fry pan, heat the olive oil until it starts to shimmer, add the butter and as it starts to melt place the pork on top of the melting butter. Cook until golden brown, turn and cook the same way on the other side.
• Remove and keep warm.

Step 3

Plating up

• Garnish with fried sage leaves and a ¼ of lemon, wedged.

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Glazing Hams

Ingredients 

Pomegranate Glaze
Mix together ½ cup Pomegranate Molasses, ¼ cup brown sugar, 1 Tbsp each of grated fresh ginger and finely chopped mint. Baste half onto the ham. After 20 minutes add pomegranate seeds to the remaining glaze mix and baste ham with this.

Thai Glaze
Chop 1 whole yellow mango into small dices and place in a bowl. Add 2 finely sliced kaffir lime leaves, ½ cup sweet chilli sauce, 1 Tbsp each of fish sauce, finely diced lemon grass, and the juice and grated rind of 1 lime.

Mexican Glaze
Mix together ½ cup each of finely chopped pineapple pieces and liquid honey; 2 Tbsp each of finely chopped jalapeno peppers, pepperdew peppers; lime juice and 1 Tbsp green pepper tabasco sauce.

Cranberry Glaze
Melt 1 cup cranberry jelly & add 1 tbsp whole seeded mustard

Celtic Glaze
1 cup chunky marmalade & 2 tbsp whisky or port

Chilli Glaze
1/4 cup coconut milk & 2 tbsp minced chilli

Fruit Glaze
Mix 1 cup soft brown sugar with 1/2 cup fruit juice & 1 tsp cinnamon

Honey/Seed Glaze
Melt 1/2 cup liquid honey & add 1 tbsp cumin seeds

Maple Glaze
1 cup maple syrup & 1/4 cup french mustard

Pineapple Glaze
Mix 1 cup brown sugar with 1/2 cup pineapple juice, 1 tsp dry mustard & 1/8 tsp ground cloves

Method

Step 1

To Glaze a Ham & Serve Hot:

Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat. Weigh the ham and calculate the cooking time. Allow 10 minutes per 500g. Score the surface by making diagonal cuts approximately 3mm deep. Cover with a glaze and place on a rack in a large roasting pan. Cook in oven preheated to 160°C for calculated time. Brush with the glaze 3 to 4 times during cooking.

To Glaze a Ham and Serve Cold:

Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat...Score the surface by making diagonal cuts approximately 3mm deep. Stud with cloves (optional) and cover with a glaze. Place on a rack and cook in an oven preheated to 180°C for 30 to 45 minutes. Brush with glaze 3 to 4 times during cooking. Cool the glazed ham quickly, then cover loosely and store in the coldest part of the refrigerator.

Ideas for decorating hams:
Pineapple rings or pieces
Whole or sliced green or black olives
Herbs
Sliced seasonal fruit
Red or green glace cherries
Chopped preserved ginger
Edible flowers
Whole cloves
Mandarin or orange slices
Angelica

 

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Slow cooked smoky ribs

Preparation Time 10 minutes

Cooking Time 1 1/2 hours

Serves 4

Ingredients:

4 x 4 __pork rib racks

400ml ginger beer

1 cup brown sugar

1 cup smoky BBQ sauce

2 cinnamon sticks

1 tablespoon cocoa powder

Cooking Instructions:

1. Preheat the oven to 160°C.
2. Combine all ingredients in a large jug and mix well.
3. Pour the marinade over the __pork ribs and allow to marinate for as long as possible.
4. Place the ribs into the oven and cook for 1 ½ hours basting frequently until sauce is thick and gooey.
5. Serve ribs hot with a potato salad and crusty bread and a bowl of warm water for sticky fingers.

Notes: ribs may be prepared in a slow cooker, however it may take a little more time and the sauce may need to be reduced for serving.

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Simon Gault's Pork Sausage and Sweetcorn Pie

Ingredients

• 1x pre-made pastry sheet, defrosted
• 250g cooked 100% NZ __pork sausages, roughly chopped
• 1/4 cup finely chopped onion
• 1x minced clove garlic
• 1 cup canned corn
• 1 cup grated cheddar cheese
• 4x eggs, slightly beaten
• 1 cup cream
• 1/4 tsp salt
• 1 tbsp pine nuts
• 12x semi-dried tomatoes

Method

Step 1

Preparing the pastry

• Place a large ramekin or oven-proof bowl upside down on a baking tray and spray the bottom and sides with oil.
• Lay the sheet of pastry over the bowl then place into oven at 185°C for 15 minutes.
• Take your now golden-brown pastry case from the oven and set aside. Leave the oven on for the next step.

Step 2

Making the filling

• Into a mixing bowl, add everything except the pine nuts and semi-dried tomatoes, then mix well.
• Using a ladle, pour the mixture into the prepared pastry case, making sure that it doesn't overflow.
• Sprinkle the semidried tomatoes on top along with the pine nuts.
• Bake in a pre-heated oven at 185°C for 40 minutes. Remove from the oven and set aside for 5 minutes.

Step 3

Plating up

• Serve on a plate and garnish with pea tendrils, serve with your favourite chutney or sauce.

Note: This recipe can be adapted to make small tart quiches for appetizers.

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Chilli Con Carne

Ingredients

• 500g 100% NZ Pork mince
• 1x medium onion, peeled and sliced
• 1 tbsp chilli powder
• 1 tbsp crushed garlic
• 2 tbsp tomato paste
• 1 x 400g can cooked kidney or mixed beans

Method

1. Mix the mince, onion, chilli and garlic together.
2. Stir fry in wok or heavy-based pan until mince browned.
3. Stir in the tomato paste and beans and simmer for 5 - 10 minutes

Serving suggestion

1. Serve with corn chips.
2. For your little ones replace the chilli beans with baked beans and reduce the chilli powder.

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Christmas Ham

Ingredients 

Decoration Ideas:
Traditional - cloves, glace cherries and pineapple cubes or rings
Citrus - thin slices of orange or lemon
Ginger - chopped preserved ginger or pickled ginger

Glaze Ideas:
There are many suitable prepared sauces and mustards available that are ideal for using as glazes such as sweet mustard, apricot and cranberry or try one of the following:

Traditional
1 cup brown sugar
1/2 cup pineapple juice
1 tsp dry mustard

Sweet and Sour
1/2 cup sweet chili sauce
1 cup drained crushed pineapple

Celtic
1 cup chunky marmalade
2 tbsp whisky or port

Canadian
1 cup maple syrup
1/4 cup French mustard

Method

To Glaze A Ham

Step 1

• Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat. With a sharp knife cut this layer into a crisscross pattern. Spread over your preferred glaze and place on a rack in a large roasting pan. Secure cloves, (or cherries or whatever), at the corner of each crisscross - see below for decoration ideas.

Step 2

• To glaze and serve cold - bake at 180°C for 35 - 40 minutes, brushing occasionally with the glaze. Cool, cover and store in refrigerator until served.
• To cook and serve hot - cook at 160°C, allowing 20 minutes per kg, brushing occasionally with the glaze.

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