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MUSTARD

I have promised to give you one of my many mustard recipes and here is one i have adapted from Jamie as this is so easy. With the addition of beer in this recipe it add a local/personal touch as you could add your favourite local beer – Emersons/Speights etc.  They would make the perfect gift to say thank you!
(if you run out of time to make your own i am in the process of making XMAS food hampers, so you could simply order some instead)




BEER AND HONEY WHOLEGRAIN MUSTARD
makes 3 standard jam jars

It may seem a lot but like so many preserves it becomes better with age and it lasts almost indefinitely.

Use a standard jar for all your measuring! It works trust me..

1 jar of black or brown mustard seeds
1 jar of yellow mustard seeds
1 and 1/2 jars local smooth ale
1 heaped tsp dried tarragon and dill

Add all the above ingredients into a large bowl, give it a stir, cover and let sit somewhere warm overnight.
The next day, drain the seeds over a bowl, so you can save the beer and tip the seeds into a food processor with 3 tablespoons of runny honey (add local or favourite flavour), half a tablespoon salt
and half a jar worth of red wine vinegar.  Blitz a couple of times if you like it chunky , a bit more if you like it smoother.  Add some of the reserved beer if needed to help it along until you get the consistency your looking for.
Give it a taste adjust if necessary and divide between your sterilised jars, seal, label and store away from direct sunlight!
 

Menu from Mobile kitchen at Otago Farmers Market

Good morning, just between you and me there maybe freshly cut, local asparagus today!  I can’t promise you but there just might be (fingers-crossed).  Nigel from Brydone Organics is also hoping for the first of his new season potatoes Jersey Benne in the next week or so – can you imagine them cooked until just tender with fresh Whitestone butter and a sprinkle of NZ sea salt flakes; not long now!

Menu today is still a bit of this and that as Spring is just that. Leckies butchery would like me to show you not only how full flavoured their beef is but how to cook it properly and BBQ season is upon us and to be honest a good steak cooked to perfection is hard to beat.  I am excited about turning our humble cabbage into a Lebanese delight mixed with a little cracked wheat and served warm.  Rocket is peppery and green at the moment so i will be doing a lot of great dishes with one of my favourite leaves.
Fair/fete season is upon us and I thought it the perfect time to give you all a lesson in toffee apple making!!

Apart from all the wonderful fresh produce/meat/fish/cheese available there is an impressive array of fresh baked goods.  And i must not forget the plants which range from natives, flowers and fruit and vegetables; i have planted many varieties in my garden and they have survived this past months inhospitable weather.

Have a great day and enjoy the sunshine, come by and try some fresh, seasonal food!

ROCKET, LEEK AND EGG TARTLETS

Wonderfully peppery rocket with melting sweet leeks topped with a glistening egg makes a wonderful meal whatever the occasion!

Serves 41 medium size leek, sliced thinly and washed and drained well

½ tsp ground cumin

½ tsp ground coriander

6 Tbsp olive oil, plus extra for drizzling

2 cups fresh rocket

1 ½ Tbsp flat-leaf parsley

1 ½ Tbsp coriander leaves, roughly chopped

250g puff pastry

30g soured cream

4 medium free-range eggs

Salt and cracked pepper

Method
Preheat oven to 210C/190C fan.

Warm up a medium fry pan and add 2 Tbsp oil, add chopped leeks and cook gently for 2-3 minutes, add the spices and cook for a further minute. Remove from the heat and add the rocket, parsley and coriander, mix to combine.  Don’t worry that the rocket starts to wilt as this is the desired effect, set aside.
On a lightly floured surface, roll out the puff pastry to about 3mm thick and cut out four 15×15 cm squares.  Prick all over with a fork and place the squares, spaced well apart, on a baking tray lined with baking paper.  Leave to rest in the fridge for at least 30 minutes.
Remove the pastry from the fridge and brush the top and sides with beaten egg.  Using the back of a spoon or something similar, spread half a tablespoon of soured cream over the pastry squares, leaving a little space around the edge.  Add about 3 tablespoons of leek and rocket mixture over the sour cream ensuring that you don’t go over the space around the edge so it’s clear to rise. Using the back of a spoon mold a little shallow hole to break an egg into it later on, which prevents it running away!
Bake the tarts for 10 minutes, then remove from oven and crack one egg per tart.  Return to the oven and cook for another 7 minutes, until the eggs are just set.  Sprinkle with a little salt and cracked pepper, and a light drizzling of extra virgin olive oil.
Leckies Butchery

 

RUMPSTEAK

Marinated Flank Steak

2 rump steaks weighing 200-225g each

75ml red wine

75ml Worcestershire sauce

1 clove garlic, sliced thinly

1 sprig fresh rosemary leaves removed and roughly chopped

Generous grind or two or black pepper
Method

Put the steaks in the shallow dish, then mix the red wine, Worcestershire sauce, garlic and rosemary together and pour this over the steaks. Cover with clingfilm or put the lid on, then place in the fridge for a few hours or, preferably, overnight. When you’re ready to cook the steaks, drain and dry them carefully with kitchen paper, reserving the marinade.
Now take a medium frying pan, place it on a high heat and heat the oil until it’s very hot. Then sear the steaks for 4 minutes on each side and, 2 minutes before the time is up, add the reserved marinade to the pan and let it bubble and reduce by about half. When the steaks are cooked, remove them from the pan to warm serve.

ROCKET/ARUGULA SAUCE

Makes about 1 cup

Handful of rocket

Handful of flatleaf parsley

1 Tbsp capers

1 garlic clove

Sea salt flakes

Freshly ground black pepper

¼ cup extra virgin olive oil

Method

Place the rocket, parsley, garlic and capers in a food processor or in a mortar and pestle and process until the mixture is roughly chopped. With the machine running, add the olive oil and lemon juice in a slow, steady stream, stopping to scrape down the sides of the bowl once or twice. Season the sauce with salt and pepper to taste, and thin with a teaspoon or two of water so that it can be drizzled over grilled or roasted vegetables, fish or meat.

SAUTED CABBAGE WITH CRACKED WHEAT (Lebanese styleMarshoosheh)

This recipe is all thanks to a lovely lady who kindly shared her family’s Lebanese recipe for this delicious and quick dish. 

Serves 4

½  head of cabbage, sliced into long slices

1 large onion, diced

4 Tbsp cracked/dried wheat (Burghul)

½  to 1 tsp hot Chili powder or Cayenne pepper (to taste)

½ tsp salt

5-7 Tbsp olive oil
Method

Place the olive oil and chopped onions in a large frying pan and lightly fry them for 5 minutes on medium heat

Add sliced cabbage and mix well with onion.
Add salt, Cayenne pepper, sprinkle the cracked wheat and mix well
Add a 1/4 cup of water, mix well with ingredients, cover pot and let simmer on low-medium heat for 10-15 minutes while occasionally stirring

This is usually served hot with Pita bread but it’s equally delicious if served cold and I think it would work beautifully with pork, beef or fish as well.

TOFFEE APPLES

makes 12 small

12 small slightly tart apples, washed and dried

12 wooden ice block sticks

2 cups sugar

3/4 cup water

1 Tbso vinegar

red food colouring

cellophane bags

pretty ribbon

Method: with toffee apples it is all about the preparation! Firstly you need to select smallish apples, slightly tart and spray free. If by any chance they look as though they may have some spray or worse wax, you need to wash them in cold water and dry them well with a clean cloth. You then need to remove the little twig that sticks out from the apple, (i usually twist is off). With a little force, push the ice block stick into the part of the apple where you have just removed the twig/stalk continue until all the apples are done.
Add the sugar, water and vinegar to a clean, heavy base, deep sided pot. heat gently until the sugar has dissolved, then boil rapidly – DO NOT STIR ONCE THIS STAGE HAS REACHED!!!! If you stir it as this stage, you will get cloudy toffee and it can crystallize. Grease a bench well with a little oil or butter.
Once your toffee has been boiling for about 7-10 minutes or the bubbles are looking bigger and slower. Get a glass of cold water and a dry spoon. Carefully dip in the spoon and get a little toffee, drizzle it into the water and listen for a crack sound. Once the toffee has gone cold, check for the stage you are at. If the toffee is still soft and sticky it is at the soft ball stage, we want the hard ball stage. It will take another couple of minutes to reach that point. Remove a little more toffee as you did before and listen again as it drizzles into the water. If should make a cracking sound and it will set like toffee, and snap if broken. Turn off the heat immediately as you don’t want it to cook any further. After a few minutes, add the red food colouring – stand back as it will bubble. Stir to mix and add more colouring if needed.
Carefully dip the apple into the hot toffee, only attempt one at a time and allow the excess toffee to drain off, back into the pot. Place carefully onto the greased bench and continue until all the toffee is used up.
When cool and hard, wrap in cellophane bags and tie with ribbon.
TIPS WHEN MAKING TOFFEE

– clean apples and dry

– clean and dry pot

– once sugar has dissolved DO NOT STIR

– test for hard ball st

– always put the toffee apples onto a greased bench.

–  wrap when cold and don’t refrigerate

– last for 2 days

 

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASTIC PRODUCE

BRYDONE ORGANICS – cabbage
LIEVITO BAKERY – freshly baked goods
MCARTHURS BERRY FARM- leeks
AQUARIUS GARDENS – fresh rocket
LECKIES BUTCHERY – rump steak
ROSEDALE ORCHARDS – fresh fruit juice

Saute of Cabbage and Cracked Wheat – Marshoosheh

This recipe is all thanks to a lovely lady who kindly shared her family’s Lebanese recipe the other day at the mobile kitchen (thank you its delicious).

Serves 4

½  head of cabbage, sliced into long slices

1 large onion, diced

4 Tbsp cracked/dried wheat (Burghul)

½  to 1 tsp hot Chili powder or Cayenne pepper (to taste)

½ tsp salt

5-7 Tbsp olive oil

Method

Place the olive oil and chopped onions in a large frying pan and lightly fry them for 5 minutes on medium heat

Add sliced cabbage and mix well with onions

Add salt, Cayenne pepper, sprinkle the cracked wheat and mix well

Add a 1/4 cup of water, mix well with ingredients, cover pot and let simmer on low-medium heat for 10-15 minutes while occasionally stirring.

This is usually served hot with Pita bread but it’s equally delicious if served cold and I think it would work beautifully with pork, beef or fish as well.

 

ROCKET/ARUGULA SAUCE

Rocket leaves in their prime

Makes about 1 cup


Handful of rocket


Handful of flatleaf parsley


1 Tbsp capers


1 garlic clove


Sea salt flakes


Freshly ground black pepper


¼ cup extra virgin olive oil

Method

Place the rocket, parsley, garlic and capers in a food processor or in a mortar and pestle and process until the mixture is roughly chopped. With the machine running, add the olive oil and lemon juice in a slow, steady stream, stopping to scrape down the sides of the bowl once or twice. Season the sauce with salt and pepper to taste, and thin with a teaspoon or two of water so that it can be drizzled over grilled or roasted vegetables, fish or meat.

 

 

RUMP STEAK

Marinated Flank Steak

2 rumpsteaks weighing 200-225g each


75ml red wine


75ml Worcestershire sauce


1 clove garlic, sliced thinly


1 sprig fresh rosemary leaves removed and roughly chopped


Generous grind or two or black pepper

Method
Put the steaks in the shallow dish, then mix the red wine, Worcestershire sauce, garlic and rosemary together and pour this over the steaks. Cover with clingfilm or put the lid on, then place in the fridge for a few hours or, preferably, overnight. When you’re ready to cook the steaks, drain and dry them carefully with kitchen paper, reserving the marinade.

Now take a medium frying pan, place it on a high heat and heat the oil until it’s very hot. Then sear the steaks for 4 minutes on each side and, 2 minutes before the time is up, add the reserved marinade to the pan and let it bubble and reduce by about half. When the steaks are cooked, remove them from the pan to warm serving plates

 

 

ROCKET, LEEK AND EGG TARTLETS

Wonderfully peppery rocket with meltingly sweet leeks topped with a glistening egg makes a wonderful meal whatever the occasion!


Serves 4


1 medium size leek, sliced thinly and washed and drained well


½ tsp ground cumin


½ tsp ground coriander


6 Tbsp olive oil, plus extra for drizzling


2 cups fresh rocket


1 ½ Tbsp flat-leaf parsley


1 ½ Tbsp coriander leaves, roughly chopped


250g puff pastry


30g soured cream


4 medium free-range eggs


Salt and cracked pepper

Method

Preheat oven to 210C/190C fan.

Warm up a medium fry pan and add 2 Tbsp oil, add chopped leeks and cook gently for 2-3 minutes, add the spices and cook for a further minute. Remove from the heat and add the rocket, parsley and coriander, mix to combine.  Don’t worry that the rocket starts to wilt as this is the desired effect, set aside.


On a lightly floured surface, roll out the puff pastry to about 3mm thick and cut out four 15×15 cm squares.  Prick all over with a fork and place the squares, spaced well apart, on a baking tray lined with baking paper.  Leave to rest in the fridge for at least 30 minutes.

Remove the pastry from the fridge and brush the top and sides with beaten egg.  Using the back of a spoon or something similar, spread half a tablespoon of soured cream over the pastry squares, leaving a little space around the edge.  Add about 3 tablespoons of leek and rocket mixture over the sour cream ensuring that you don’t go over the space around the edge so it’s clear to rise. Using the back of a spoon mold a little shallow hole to break an egg into it later on, which prevents it running away!

Bake the tarts for 10 minutes, then remove from oven and crack one egg per tart.  Return to the oven and cook for another 7 minutes, until the eggs are just set.  Sprinkle with a little salt and cracked pepper, and a light drizzling of extra virgin olive oil.

 

 

OTAGO FARMERS MARKET KITCHEN


Christmas is in the air and the time has come to order your hams!!! Today’s menu evolves around how to prepare and cook a ham from scratch and Havoc Pork have some beauties; and to be honest it isn’t hard work at all.  The biggest challenge is to be patient as good things take time and if your wanting the end result to be succulent and juicy it needs long slow cooking.  I will be teaming it up with a classic parsley sauce with thanks to Ettrick Gardens.  Sunrise bakery will be dropping of some bread which i can already see some fresh ham sandwiches getting made on the side. Yams are still around and if like me i was a little yammed out well it is quite refreshing to be cooking with them once again. 
Broccoli cracked wheat salad is on and this is one of those salads i created by accident one Saturday at the market. This is a true example of only a few ingredients needed, but one where you want quality and thanks to Brydone Organics their crunchy, tasty and very green looking organic broccoli is perfect!


HAVOC’S HAM – HOW TO COOK!

Linda and I were talking ‘ham’ and realised that a lot of us were a little unsure how to cook one from scratch and I mean in the oven for 6-8 hours before glazing!  This might sound a long time but the finished product will be remembered and talked about for many Christmases to come.


Just a note the cooking of the ham can be done the day before and simply glaze it on the day.

UNCOOKED HAM – COOKED
I have two methods which both work fantastically well; one is slowly baked in oven and the other simmered gently on the stove – choice is yours!

METHOD 1:
1(4.5-9kg) uncooked ham ideally on bone (size depending on you)
Tin foil

Preheat oven 150C


Rinse the ham and secure well in tinfoil, place in a suitable sized oven dish and allow 45 mins per kilo. The main thing to remember when cooking such a large joint of meat is to allow plenty of time and don’t be tempted to increase the heat as it will dry out.

Once the ham has cooked you are now able to glaze it if desired. 

METHOD 2:


1 large onion, chopped


2 large carrots, chopped


2 celery sticks, chopped


10 black peppercorns


3-4 bay leaves


5-6 sprigs of thyme


A small bunch parsley stalks (leaves for sauce)

Method
Rinse the ham under cold water and place in a large stockpot.  Cover with fresh cold water and add the vegetables and peppercorns, plus the herbs.  Bring the water to the boil, then reduce the heat, cover partially with a lid and simmer very gently for 4-6 hours.  If after an hour the water tastes very salty, discard the water and replace with fresh boiling water- this helps to reduce saltiness.

Remove the ham from the pot!

 

GLAZING THE HAM (traditional method)

1 Tbsp English mustard


150g soft brown sugar


100ml rum or whisky (optional) could substitute pineapple juice


15-20 cloves

Method
Remove the ham from the pot and allow it to cool slightly. Meanwhile, place the mustard and sugar in a small mixing bowl and add just enough of the rum or whisky to mix it to a thick, sludgy paste. Carefully cut away the skin of the ham, leaving a smooth, even layer off at over the meat. Place the ham in a large roasting tin, then score the fat layer with the point of a sharp knife in a coarse diamond pattern, but not so deeply as to go right through the fat to the meat.

Slosh the remaining alcohol over the fat and then spread the glaze mixture all over it in an even layer. Stud the fat with cloves at regularly spaced intervals.

Roast the ham in an oven preheated to180°C for 1-1 1/2 hours, until the glaze is a dark, golden-brown, bubbling crust.

Serve hot or cold

PARSLEY SAUCE

25g unsalted butter
15g flour
550ml full-fat milk
25g fresh parsley, stalks removed and chopped

Method

Melt butter in a heavy-based pan and sprinkle over the flour. Stir continuously with a wooden spoon to mix, then cook until the mixture smells nutty.

Gradually pour in the milk, stirring all the time, to make a smooth sauce. Add 290ml of the ham poaching liquid or simply loosen with a water or add more milk, leave to simmer for 12 minutes. Season well with cracked pepper and a little salt, add the parsley and stir to combine.

Serve generously over the glazed ham!

BROCCOLI CRACKED WHEAT SALAD

Broccoli is crisp and vibrantly green at the moment and it makes a delightful and refreshing ingredient to this salad.

Serves 4

1 cup cracked or bulghur wheat


1 lemon, zest and juice


1/3 cup extra virgin olive oil


Sea salt and cracked black pepper


1 – 2 heads broccoli


Handful fresh parsley, roughly chopped


Handful freshly torn mint, chervil, dill or basil leaves

Method
Bring a large pot of water to the boil.  When water is boiling add the whole head of broccoli and cook for 2-3 minutes depending on size. Remove immediately and refresh in cold water, drain and set aside.
To prepare the cracked wheat: Add the cracked wheat grains to a dry fry pan and heat over a moderate heat until lightly toasted (about 3 minutes).  When golden and gives off a toasted aroma add to a bowl, squeeze over lemon juice; add zest and 1-2 tablespoons olive oil, season lightly with salt and pepper. Mix thoroughly and add 1 cup of water from the pot which the broccoli was cooked or otherwise from the kettle is fine.  Stir once again and add half cup more of water, let sit to absorb (15 minutes) whilst you prepare the broccoli.

To prepare the broccoli hold the stalk and with a sharp knife run the blade over the head, almost like shaving the broccoli as you only want tiny pieces of green.  Continue until all the broccoli head is done and a little of the tender stalk, discard the tough remainder.  Add the broccoli to the cracked wheat along with the herbs, fluff up with a fork and taste for seasoning and flavour.  Add more lemon and olive oil if needed.  Stir to combine and serve warm or at room temperature.  It is such a versatile dish that it can go with pretty much with anything.

 

APPLE PIE

Pastry

2 ½ cup flour


Pinch salt and sugar


250g butter (cold), cut into cubes


2-4 Tbsp cold water

Filling

4 cups apples, sliced (about 6-8)


1 lemon, zest and a little juice


½ cup white sugar


¼ cup brown sugar


2 Tbsp ground almonds or flour


½ tsp cinnamon


Pinch freshly grated nutmeg

2 Tbsp butter

Egg wash

1 egg separated, dash of milk
Method
TO MAKE PASTRY: add the flour, salt and sugar to a food processor and add the cold butter.  Pulse until mixture resembles coarse crumbs.  With the motor running drizzle in 1-2 tablespoons cold water, watch mixture closely and add one more tablespoon of water if mixture still looks dry and crumbly. If the mixture starts to clump together and form a ball, stop the food processor and feel the mix with your hands.  If damp and will hold together remove onto lightly floured bench and bring all the mixture together.  Wrap in clingfilm and chill for at least 30 minutes.
Preheat oven 200C
Prepare the apples by peeling and removing the core, slice into thinnish slices and put into large bowl along with spices, sugar, and flour, toss together to evenly mix.
Roll the pastry to fit an 18-20cm round pie dish or something similar, you will need to cut one circle larger than the other as the larger one is needed to line the base and sides of the dish and the other to cover the top. 
Line the pie dish and ensure that you have enough pastry to go up the sides.  Place the apples in the pastry, brush the edge of pastry with a little egg wash (egg yolk and dash of milk) and generously layer over the pastry for the top, allowing plenty of pastries to easily attach onto edge as you don’t want to stretch the pastry to fit! Applying a little pressure to the edge so that the pastry sticks together forming a seal.  Remove excess pastry with a sharp knife.  Brush the surface with remaining egg wash, pierce the surface a few times with the tip of a sharp knife and sprinkle with a little sugar.
Bake for 15 minutes at 200C and then reduce temperature to 160C for a further 30 minutes or until pastry is golden and flaky and you can smell cooking apples.
Serve with plenty of fresh cream and ice cream!

MUSTARD ROASTED YAMS

 

The addition of mustard, herbs and sticky, sweet honey adds a light crust and a little bite to these wonderful morsels.


2 Tbsp cup whole grain mustard


1 Tbsp Dijon mustard
2 Tbsp extra-virgin olive oil
2 Tbsp butter
1 Tbsp honey
2 Tbsp apple cider vinegar or fresh lemon juice
3 garlic cloves, minced
1 Tbsp dried oregano
1 tsp salt
1kg yams, washed

Method
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 200C

Whisk mustard, olive oil, butter, honey, vinegar/lemon juice, garlic, oregano, and salt in large bowl to blend.
Add yams; sprinkle generously with freshly ground black pepper and toss to coat. Spread yams in a single layer over a preheated baking tray. Roast yams for 20 minutes or until the yams are crusty on the outside and tender inside, turning occasionally, (you may need to cook them a little longer).

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASTIC PRODUCE

SUNRISE BAKERY – fresh baked goods


ETTRICK GARDENS – parsley, apples


HAVOC PORK – fresh hams cooked and uncooked


BRYDONE ORGANICS – organic broccoli


GODDARDS – yams


ROSEDALE ORCHARDS – fresh fruit juice


Sunrise Bakery

 

PARSLEY SAUCE

25g unsalted butter


15g flour


550ml full-fat milk


25g fresh parsley, stalks removed and chopped

Method

Melt butter in a heavy-based pan and sprinkle over the flour. Stir continuously with a wooden spoon to mix, then cook until the mixture smells nutty.

Gradually pour in the milk, stirring all the time, to make a smooth sauce. Add 290ml of the ham poaching liquid or simply loosen with a water or add more milk, leave to simmer for 12 minutes. Season well with cracked pepper and a little salt, add the parsley and stir to combine.

 

HOW TO COOK A HAM!


HAVOC’S HAM – HOW TO COOK!

Linda and I were talking ‘ham’ and realised that a lot of us were a little unsure how to cook one from scratch and I mean in the oven for 6-8 hours before glazing!  This might sound a long time but the finished product will be remembered and talked about for many Christmases to come.

Just a note the cooking of the ham can be done the day before and simply glaze it on the day.

UNCOOKED HAM – COOKED
I have two methods which both work fantastically well; one is slowly baked in oven and the other simmered gently on the stove – choice is yours!
METHOD 1:

1(4.5-9kg) uncooked ham ideally on bone (size depending on you)

Tin foil

Preheat oven 150C
Rinse the ham and secure well in tinfoil, place in a suitable sized oven dish and allow 45 mins per kilo. The main thing to remember when cooking such a large joint of meat is to allow plenty of time and don’t be tempted to increase the heat as it will dry out.

Once the ham has cooked you are now able to glaze it if desired. 

METHOD 2:

1 large onion, chopped


2 large carrots, chopped


2 celery sticks, chopped


10 black peppercorns


3-4 bay leaves


5-6 sprigs of thyme


A small bunch parsley stalks (leaves for sauce)

Method
Rinse the ham under cold water and place in a large stockpot.  Cover with fresh cold water and add the vegetables and peppercorns, plus the herbs.  Bring the water to the boil, then reduce the heat, cover partially with a lid and simmer very gently for 4-6 hours.  If after an hour the water tastes very salty, discard the water and replace with fresh boiling water- this helps to reduce saltiness.
Remove the ham from the pot!

 

GLAZING THE HAM (traditional method)

1 Tbsp English mustard


150g soft brown sugar


100ml rum or whisky (optional) could substitute pineapple juice


15-20 cloves

Method

Remove the ham from the pot and allow it to cool slightly. Meanwhile, place the mustard and sugar in a small mixing bowl and add just enough of the rum or whisky to mix it to a thick, sludgy paste. Carefully cut away the skin of the ham, leaving a smooth, even layer off at over the meat. Place the ham in a large roasting tin, then score the fat layer with the point of a sharp knife in a coarse diamond pattern, but not so deeply as to go right through the fat to the meat.

Slosh the remaining alcohol over the fat and then spread the glaze mixture all over it in an even layer. Stud the fat with cloves at regularly spaced intervals.
Roast the ham in an oven preheated to180°C/Gas Mark 4 for 1-1 1/2 hours, until the glaze is a dark, golden-brown, bubbling crust.
Serve hot or cold

APPLE PIE

Pastry

2 ½ cup flour


Pinch salt and sugar


250g butter (cold), cut into cubes


2-4 Tbsp cold water

Filling

4 cups apples, sliced (about 6-8)


1 lemon, zest and a little juice


½ cup white sugar


¼ cup brown sugar


2 Tbsp ground almonds or flour


½ tsp cinnamon


Pinch freshly grated nutmeg


2 Tbsp butter

Egg wash

1 egg separated, dash of milk

Method
TO MAKE PASTRY: add the flour, salt and sugar to a food processor and add the cold butter.  Pulse until mixture resembles coarse crumbs.  With the motor running drizzle in 1-2 tablespoons cold water, watch mixture closely and add one more tablespoon of water if mixture still looks dry and crumbly. If the mixture starts to clump together and form a ball, stop the food processor and feel the mix with your hands.  If damp and will hold together remove onto lightly floured bench and bring all the mixture together.  Wrap in clingfilm and chill for at least 30 minutes.
Preheat oven 200C
Prepare the apples by peeling and removing the core, slice into thinish slices and put into large bowl along with spices, sugar, and flour, toss together to evenly mix.
Roll the pastry to fit an 18-20cm round pie dish or something similar, you will need to cut one circle larger than the other as the larger one is needed to line the base and sides of the dish and the other to cover the top. 
Line the pie dish and ensure that you have enough pastry to go up the sides.  Place the apples in the pastry, brush the edge of pastry with a little egg wash (egg yolk and dash of milk) and generously layer over the pastry for the top, allowing plenty of pastries to easily attach onto edge as you don’t want to stretch the pastry to fit! Applying a little pressure to the edge so that the pastry sticks together forming a seal.  Remove excess pastry with a sharp knife.  Brush the surface with remaining egg wash, pierce the surface a few times with the tip of a sharp knife and sprinkle with a little sugar.

Bake for 15 minutes at 200C and then reduce temperature to 160C for a further 30 minutes or until pastry is golden and flaky and you can smell cooking apples.

Serve with plenty of fresh cream and ice cream!