HOLLY ’ S GUINNESS BEER HAM RECIPE
HOLLY BOWDEN RAY WHITE WILSTON INGREDIENTS
• 1 ham leg cooked
• 1 can Guinness Beer
• 500 gms brown sugar
• cardamon pods
• 1 tsp ground ginger
• 1 tbls mustard powder
METHOD
1 . Remove the thick outer skin layer leaving fat surrounding the ham .
2 . Criss cross ( score ) ham skin with a knife and place cardamon pod in all four tips of the diamond shape ( like cloves on a ham ).
3 . Mix beer , sugar and spices together and rub over ham .
4 . Slowly pour balance over the ham .
5 . Place in a deep baking tray and into a 150 degree oven for minimum 90 mins taking out every half hour spooning the liquid from the tray over the ham before returning to the oven .
6 . Slice ham and either serve with the warm dressing in a jug on the side , or immerse ham slices in the delicious sauce .
TOO EASY CEVICHE
TUP CURTIS RAY WHITE TUGUN | ELANORA
INGREDIENTS
• King fish or Trevally chopped into small cubes
• cherry tomatoes halved ( or whole minis if you can find them )
• cucumbers cubed ( mimi qukes are yummier )
• red onion finely chopped
• lime juice
• 1 can of coconut cream
METHOD
1 . Let the cubed fish cure in lime juice . 2 . Preferably overnight .
3 . Add the rest of the ingredients and toss , season and you ’ re good to go !
4 . You can add avocado , jalapenos and fresh herbs if you like too !
ROCKY ROAD
ANDREW FREEMAN RAY WHTE COMMERCIAL CORPORATE
INGREDIENTS
• 360g chocolate ( Cabury is easy )
• 190g Allen ’ s Raspberries
• 150g marshmallows
• 150g roasted peanuts ( salt if you like sweet and salty )
• 25g pretzels
• 35g bar of Peppermint Crisp
METHOD
1 . Break the chocolate into small pieces and place into a bowl . Slowly melt the chocolate over a double boiler ( a pot with water in it ) until all melted , stirring continuously . Once the chocolate is melted , set aside and allow to cool slightly .
2 . Chop the raspberries into small pieces and set aside . Once the chocolate has cooled slightly ( but still runny ) add the raspberries , marshmallows , peanuts and pretzels until everything is coated in chocolate . Finally using the handle of a kitchen knife bash the Peppermint Crisp ( while still in the sealed packet ), then quickly stir into the mix .
3 . Pour the mixture into a silicon cake tin 15cm x 15cm and allow to cool in a cool place for approximately 2 hours . Once the chocolate has fully set , turn out onto a chopping board and chop into large bite sized pieces . Enjoy !
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