TheAustralianWomensWeekly_Food_Issue_22_2016

HAM, MUSTARD

& PARSLEY TERRINE

PREP + COOK TIME 4 HOURS (+ REFRIGERATION)
SERVES 10

2 medium brown onions (300g),
chopped coarsely
2 medium carrots (240g), chopped
coarsely
2 trimmed sticks celery (200g),
chopped coarsely
2 cups (500ml) clear apple juice
6 fresh thyme sprigs
½ teaspoon black peppercorns
2 ham hocks (2kg)
250g piece speck
1 tablespoon wholegrain mustard
2 teaspoons dijon mustard
½ cup chopped fresh flat−leaf parsley
3 teaspoons powdered gelatine
1 tablespoon extra virgin olive oil
⅓ cup (55g) caperberries

1 Place vegetables, juice, thyme,
peppercorns, ham hocks and speck
in a large saucepan; cover with cold
water. Bring to the boil over high
heat. Reduce heat; simmer, covered,
for 2 hours or until meat is falling off
the bone, skimming the surface
occasionally to remove the foam.
2 Oil a 7cm−deep, 9cm x 22.5cm
base terrine mould or loaf pan. Line
base and sides with plastic wrap,
extending the plastic 5cm over
all sides.
3 Remove ham hocks and speck
from stock; cool. Strain stock through
a fine sieve over a large saucepan
or bowl. Place 2 cups of stock in a
medium jug. Discard remaining stock
or reserve for another use.
4 Coarselyshredthehamfromthe
bones and the speck, removing as
much fat and sinew as possible. Place
shredded ham and speck in a large
bowl with mustards and parsley; mix

PANETTONE TOAST

WITH PEACHES

& BLUEBERRIES

PREP + COOK TIME 15 MINUTES SERVES 4

Panettone is the traditional Italian

Christmas “cake” served on Christmas

Day. It’s a light, sweet bread

containing candied citrus peel –

variations can also include sultanas

or raisins and sometimes even

chocolate. Slices of leftover panettone

make delicious French toast, perfect

for a lazy Boxing Day breakfast.

1 cup (500ml) milk

2eggs

2 tablespoons caster sugar

8 thick slices panettone (450g)

cooking oil spray

⅔ cup (190g) vanilla yoghurt

2 yellow peaches (340g), cut into

wedges

⅔ cup (100g) fresh blueberries

2 teaspoons icing sugar

1 Whisk milk, eggs and caster sugar

in shallow bowl until combined. Add

panettone slices, one at a time,

turning to coat; soak for 30 seconds.

2 Coat base of a large frying pan

with oil spray. Lift panettone slices

from egg mixture with a slotted spoon,

drain; cook slices for 1 minute each

side or until puffed and golden.

3 Toptoastwith

yoghurt and fruit; dust

with sifted icing sugar.

to combine. Press the ham mixture

into the pan.

5 Sprinkle gelatine over warm stock;

stir with a fork until dissolved. Pour

over ham mixture. Cover; refrigerate

for 3 hours or overnight until set.

6 Unmould terrine onto a serving

platter; remove and discard plastic

wrap. Drizzle oil over terrine, scatter

with caperberries.

SERVING SUGGESTION

Serve the terrine with rocket, bread

and chutney.

MINI VIETNAMESE-

STYLEPORKROLLS

PREP + COOK TIME 25 MINUTES SERVES 6

12 mini panini rolls (300g)

1 lebanese cucumber (130g)

¼ cup (75g) whole−egg mayonnaise

¾ cup (45g) shredded iceberg lettuce

125g shaved seasoned roast pork

½ medium carrot (60g), cut into

matchsticks

¼ cup (60ml) sweet chilli sauce

⅓ cup loosely packed fresh coriander

leaves

1 Preheat oven to 220°C/200°C fan.

2 Place rolls on oven tray. Bake

for 5 minutes or until golden and

heated through. Cool.

3 Halve cucumber lengthways;

remove seeds. Cut cucumber into

matchsticks.

4 Split bread rolls in half; spread

bases with mayonnaise. Top with

lettuce, pork, cucumber and carrot.

5 Drizzle with sauce; top with

coriander and tops of rolls. Secure

the rolls with decorative toothpicks

or skewers.

110

Christmas Leftovers