RECIPES
TIM TAM BAILEYS CHEESECAKE NICK BORRELLI , RAY WHITE CAMPBELLTOWN , SA
INGREDIENTS METHOD
• 200g of chocolate ripple biscuits
• 90g of melted butter
• 500g of cream cheese - softened
• 130g of thickened cream
• 1 tsp of vanilla extract
• 110g of caster sugar
• 2 packs of Tim Tams
• 130g of Baileys Irish Cream
1 . Line the base on a 22cm springform tin with baking paper and lightly grease the sides .
2 . Process chocolate ripple biscuits ( or similar ) until they resemble breadcrumbs . Add the melted butter and stir until combined .
3 . Pour biscuit mixture into your prepared tin and use a large metal spoon to cover the base with the mixture and flatten the surface .
4 . In the bowl of an electric mixture , add the softened cream cheese , cream , caster sugar and vanilla extract and mix on a medium to high speed or until the mixture is thick , creamy and smooth .
5 . Chop one pack of Tim Tams into pieces and place in a microwave safe bowl . Cook for 30 second spurts until they have melted ( mix in between spurts ). 6 . Chop a few remaining Tim Tams into large chunks . 7 . Add melted Tim Tams and Baileys to your cream cheese mixture and mix on a medium speed to combine . Remove the mixture from the stand and add approx . half of the chopped Tim Tams and stir them through .
8 . Pour the cheesecake mixture over the biscuit base and top with the remaining Tim Tam pieces .
9 . Place in the fridge to set . Ideally you would want to leave this overnight , but at minimum five hours should suffice .
CHABLIS HAM GLAZE
MICHAEL KLEIMEYER , RAY WHITE PADDINGTON , QLD
METHOD
1 . |
Remove the ham and the Chablis from the fridge , this will give time for the ham to reduce in temperature . |
2 . |
Open the bottle of Chablis and drink two glasses while you prepare the ingredients . |
3 . |
On the bottom of your baking tray add two cups of water and turn on the oven to 150 degrees celsius . |
4 . |
Remove the skin of the ham and score the fat and put it into the oven tray on top of a rack holding it above the water . |
5 . |
Make the glaze : simmer the rest of the white wine with 1.5 cups of sugar to dissolve and a handful of star anise . |
Once dissolved add in the juice of three oranges and simmer until the liquid thickens and holds the spoon , approx 15 minutes . |
6 . |
Let the glaze cool for 15 minutes . |
7 . |
Take the ham out of the oven and increase the temperature to 200 degrees celsius . |
8 . |
Glaze the ham and put it back in the oven . Repeat this step every 15 minutes for one hour . |
9 . |
Let the ham rest for 15 minutes before cutting . |
10 . If you need , you can use the juices in the bottom of the tray . |
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