The Easiest Rum Balls EverIngredients
- 250 g arrowroot biscuits crushed
- 395 g condensed milk
- 1 cup coconut
- 1/4 cup cocoa
- 1 1/2 tbs rum
- 1 cup coconut
- Combine all ingredients
- Wet hands and roll mixture into small balls then coat in coconut
- Refrigerate or freeze for later
Baked Ham with Cranberry & Red Currant GlazeIngredients
- 8 kg(16-pound) cooked leg of ham
- 1 cup(320g) redcurrant jelly
- 3/4 cup(240g) cranberry sauce
- 2 tbsp lemon juice
- 1/3 cup(80ml) brandy
- whole cloves, to decorate
- Preheat oven to 180°C/350°F
- Cut through the rind of the ham about 10cm (4 inches) from the shank end of the leg. To remove the rind, run your thumb around the edge of the rind, just under the skin. Start pulling the rind from the widest edge of the ham; continue to pull the rind carefully away from the fat up to the cut at the shank end. Remove rind completely. Using a sharp knife, score fat lightly at about 2.5cm (1-inch) intervals, cutting just through the surface of the fat. Score in the opposite direction to form a diamond pattern.
- To make cranberry and redcurrant glaze, stir jelly, cranberry sauce, lemon juice and brandy in a small saucepan over low heat until combined.
- Line large baking dish with baking paper; place ham on wire rack in dish. Brush ham all over with glaze; cover shank end with foil.
- Bake ham 40 minutes; remove from oven, decorate with cloves. Return to oven; bake a further 40 minutes or until browned all over, brushing occasionally with glaze.
- Cover ham; stand 15 minutes before slicing. Serve warm or cold.
Turkey & Broccoli Bake
For a lighter version, substitute olive oil for the butter, and replace the heavy cream with either milk or half-and-half. If you don't want to use sherry, add 2 additional tablespoons of broth.
Yield: 6 servings (serving size: 1 1/2 cups)
- 1 1/2 pounds broccoli crowns, cut into long spears
- 3 cups turkey (light and dark meat, shredded into large pieces), warmed
- 2 tablespoons unsalted butter
- 1 small onion, thinly sliced
- 1 cup presliced mushrooms
- 3 tablespoons all-purpose flour
- 1 1/2 cups homemade turkey broth or low-sodium canned broth, heated
- 2 tablespoons dry sherry
- 3 tablespoons heavy cream
- 1/2 cup freshly grated Parmesan, divided
- 1/4 cup sliced almonds
- In a large saucepan of boiling salted water, cook broccoli about 5 minutes, or until tender; drain. Butter a 9 x 13 x 2-inch baking dish; arrange broccoli across the bottom. Top with turkey; cover with foil to keep warm.
- In a large skillet, melt butter over medium heat. Sauté onions and mushrooms until golden brown (add a little broth if mixture seems dry). Add flour, and cook, stirring, 1 minute. Stir in broth; bring to a boil. Reduce heat to low; simmer 3 to 5 minutes, or until thick. Stir in sherry; cook 1 minute. Add cream and 1/4 cup Parmesan; simmer 1 minute. Season to taste with salt and freshly ground black pepper. Remove from heat.
- Meanwhile, arrange a rack 6 inches below the heat source, and preheat the broiler to high. Pour sauce over turkey. Top with the remaining 1/4 cup Parmesan and almonds. Broil for 1 minute, or until the sauce bubbles and the almonds are golden brown.