Festive Christ mas Ca ke PEPPADEW ® Sweet Piquanté Peppers are known for their fresh distinctive crunch, unique sweet & spicy taste, vibrant red colour, premium quality and unmatched versatility. K ale, Pomegra nate & Ca ra melized Pa rsnip Salad INGREDIENTS 450 g glace cherries 225 g mixed peel 300 g sultanas 150 g currants 175 g pitted dates, chopped 125 g blanched almonds, chopped ½ cup brandy ½ cup plain flour 2 cups plain flour, extra ½ tsp bicarbonate of soda 1 tsp ground cloves 1 tsp ground allspice 1 tsp ground cinnamon ½ tsp salt 250 g butter 2 ½ cups soft dark brown sugar 6 eggs ½ cup treacle or golden syrup ¾ cup apple juice 125 ml PEPPADEW® Sweet Piquanté Peppers Mild Whole METHOD Combine cherries, mixed peel, sultanas, currants, chopped PEPPADEW® Sweet Piquanté Peppers, dates and almonds in a large bowl. Add brandy, toss and stand overnight. Stir flour into soaked fruit. Preheat oven to 140°C. Grease a 20 cm round cake pan and line with two layers baking paper. Mix together extra flour, bicarbonate of soda, spices and salt in a small bowl. Beat butter in a bowl with an electric mixer until light and creamy. Gradually beat in brown sugar and eggs. Mix together treacle and apple juice. Beat into butter mixture alternately with flour mixture. Fold in floured fruit. Spread mixture into prepared cake pan. Bake for 3 to 3 ½ hours, or until a skewer inserted into the centre of cake comes out clean. Cool cake in pan the remove and wrap in baking paper and then foil. Store in a cool place. SERVING SUGGESTION: Serve with a dollop of crea m. Honey & Ma rmalade-Glazed Ga mmon Joint SERVES: 4 - 6 PREP: 20 mi ns COOK: 1 hou r - 10 mins INGREDIENTS For the Salad: 1 large bunch of kale 1 pomegranate 4 medium parsnips 2 tbsp olive oil 3 tbsp maple syrup For the Dressing: ⅓1/3 cup olive oil 1 clove garlic, finely minced 2 tbsp maple syrup 3 tbsp PEPPADEW® Sweet Piquanté Peppers Mild Whole 2 tbsp lemon juice 1 tbsp apple cider vinegar Salt and pepper, to taste Optional Garnish: 2 tbsp freshly grated parmesan 3 tbsp toasted hazelnuts METHOD Wash the parsnips, no need to peel them. Slice lengthwise. Place them in a roasting pan with the 2 tbsp olive oil and 2 tbsp maple syrup and toss well. Roast them in 180°C oven for about 35 to 40 minutes, or until tender inside and crispy golden on the outside.Remove from oven and allow to cool. Place all the salad dressing ingredients in a jar, screw on the lid, and shake vigorously. Cut away the stems from the kale leaves and discard them. Place the kale leaves on top of one another and shred finely. Place the shredded kale in a large salad bowl and toss with the vinaigrette. Let the kale rest for 30 minutes to absorb the dressing. Deseed the pomegranate. Add the pomegranate seeds and the cooled roasted parsnip to your salad and toss. SERVING SUGGESTION: Ga rnish with toasted hazelnuts (simply pla ce hazelnuts in a skillet on mediu m heat for a bout 5 mins, stirring frequ ently so they don’t bu rn) a nd freshly grated Pa rmesa n. SERVES: 6 - 8 PREP: 5 mi ns COOK: 4 hou rs METHOD INGREDIENTS For the gammon: 3 kg gammon joint 1 L orange juice Water, to cover 8 cloves, plus extra for studding the gammon 2 onions, peeled, halved 4 large bay leaves For the glaze: 120 g soft brown sugar 1 orange, zest and juice 1 cup PEPPADEW® Sweet Piquanté Peppers Mild Chopped and brine 3 tbsp clear honey 3 tbsp orange marmalade 3 tbsp wholegrain mustard SERVING SUGGESTION: Serve with roasted potatoes. For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain. Return the gammon to the pan, then pour in enough orange juice to cover half of the gammon. Pour in enough cold water to cover the gammon completely. Push two cloves into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for three hours, adding more hot water to the pan as necessary. Preheat the oven to 180°C. Remove the gammon from the pan and place into a roasting tin. Remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife. Stud the centre of each diamond with a clove. For the glaze, mix together all of the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon. Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over. Set aside to rest, then carve into thick slices to serve. Alternatively, the gammon can be eaten cold.
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