2019-12-01_Australian_House_Garden

H G LIVING

166 | AUSTRALIAN HOUSE&GARDEN

ZUCCHINISALAD
Prep: 15 mins.Cooking: 15 mins.Serves8.
1kgyoungzucchini,washedandtrimmed

1 tspseededmustard

5 sprigsfreshmarjoram,chopped

¼tspgarammasala
250grocket,washedanddriedwell

1 50ghazelnuts,roasted,skinnedand

roughlychopped
2 tbspcaramelisedfigbalsamicvinegar

1 Cutzucchiniinhalflengthways,drizzle

witholiveoil.Smearwithmustardthen

sprinklemarjoram,garammasalaand

1/4 tsp salt over. Mix well. Set aside.

2 Placezucchinianda littleextraoliveoilin

a largefrypan.Cookuntiljusttender,tossing

regularly.Toserve,placerocketona serving

platterandarrangewarmzucchiniontop.

Sprinklewithhazelnuts and finish with

balsamicvinegar.

SUMMERSALAD

Prep: 20 mins.Serves8.

3 50gassortedtomatoes,suchas

heirloom,Kumato,andyellowpear,

quarteredorhalved(dependingon size)

¼seedlesswatermelon,cutinto

bite-sizechunks

¼bunchfreshmintleaves,torn

¼bunchfreshbasilleaves,torn,plus

a fewsmallsprigsextraforgarnish

150gmarinatedPersianfetta

1 pomegranate,cutinhalf

1 Placetomatoesina largebowl.Spoon

a littleoilfromthefettaover.Mixherbs

throughandsetaside.

2 Toserve,placewatermelonona serving

platterandarrangetomatoesovermelon.

Finishwithdabsoffetta,pomegranatearils

anda littlepomegranate juice. Garnish with

smallbasilsprigs.

POTATOSALAD

Prep: 15 mins.Cooking: 25 mins.Serves8.

2 kgnicolapotatoes, peeled, washed

and quartered

5 00gred-skinnedpotatoes,suchas bison

ordesiree,skinon,quartered

6 free-rangeeggs

½bunchflat-leafparsley

Oliveoil,fordrizzling

Edibleflowersforgarnish

1 Placenicolapotatoesina largesaucepan

ofcoldsaltedwaterandcookuntiljustsoft.

Drainandkeepwarm.

2 Placeremainingpotatoesincoldsalted

waterandcookuntiljustsoft.Drainwell.

3 Whilestillwarm,placeallpotatoesina

largebowl,drizzlewitholiveoilandtoss

gentlytocoat.Addmostoftheparsley

andseasonwithsalt.Setaside.

4 Placeeggsina saucepanofsalted,rapidly

boilingwaterandboil6mins;coolandpeel.

Cuteggsinhalfandarrangeonandaround

potates.Garnishwithremainingparsleyand

marigoldpetals.Serveatroom temperature.

BAKEDLEGHAM

Prep: 25 mins. Cooking: 1.5 hrs + resting.

Serves30.

9 kgham,bonein(removefrom

fridge1hrbeforecooking)

2 tbspsoftbrownsugar

Oliveoil,fordrizzling

50gcrystallisedginger,thinlysliced

200ggood-qualityorangemarmalade

¼bunchflat-leafparsley,

coarselychopped

100gpinenuts,lightlytoasted

1 Preheatovento 190 ̊C(170 ̊Cfan)and

usebakingpapertolinea largeroastingtray.

2 Scoreskinaroundhock.Beginningatthe

base,peelskinoffham,takingcarenotto

removethefat.(It’seasiertoremovetheskin

insectionsratherthaninoneattempt.)

Leavea smallamountofskinatthehock.

Scorefatintodiamonds,takingcarenot

tocutintotheham.Drizzlewitholiveoil

andseasonwithblackpepper.Sprinkle

sugaroveranddotwithmarmalade.Bake

1.5hrs,thenremovefromovenandbaste

withanypanjuices.Rest30mins.

3 Tofinish,brushwithremainingmarmalade

andscatterginger,pinenutsandparsleyon

top.Servewithseededmustardonthe side.

Carve from base towards hock.>