It’s the most festive time of the year and here are some great recipes to help you celebrate.
- 395g can sweetened condensed milk
- 1 cup brown sugar
- 2 tablespoons glucose syrup
- 125g butter, chopped
- 180g dark chocolate, finely chopped
- 1/2 cup bottled fruit mince
- 1/3 cup dried cranberries
- 1/2 cup chopped dry-roasted hazelnuts
Grease pan a 4cm deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
Place condensed milk, sugar, syrup and butter in a saucepan over low heat. Cook, stirring, without boiling, for 10 minutes or until mixture is glossy and sugar has dissolved.
Increase heat to medium-low. Bring to a simmer, stirring. Cook, stirring, for 6 to 8 minutes or until mixture thickens and comes away from side of pan. Remove from heat. Stir in chocolate, fruit mince, cranberries and hazelnuts until combined and chocolate melted. Spoon into prepared pan. Smooth top. Set aside for 30 minutes. Cover with plastic wrap. Refrigerate for 6 hours or until firm.
Cut into 2.5cm pieces. Serve.
Spiced Rum and Apricot Glazed Ham
- 7kg whole leg ham, on the bone
- Whole cloves, to decorate
- Bay leaves, to decorate
- Fresh rosemary sprigs, to decorate
Rum & Apricot Glaze
- 370g jar apricot conserve
- 125ml (1/2 cup) spiced rum
- 2 tablespoons barbecue sauce
Preheat the oven to 180C/160C fan forced. Place an oven shelf in the lowest position and remove the other shelves.
Use a small sharp knife to cut around the ham shank, about 10cm from the end. Run the knife under the rind around the edge of the ham. Carefully lift off the rind in 1 piece, running your fingers between the rind and fat. Wrap the rind in a damp tea towel and use it to store the leftover ham.
Trim excess fat from ham, leaving a 1cm-thick layer. Score the ham in a diamond pattern, about 5mm deep. Stud the centres of the diamonds with the cloves.
Pour 250ml (1 cup) water into a large roasting pan. Place ham on a wire rack in the pan. Wrap the shank in foil.
To make the glaze, heat the conserve, rum and barbecue sauce in a saucepan over medium heat, stirring often, for 8-10 minutes or until thickened slightly.
Pour half the glaze over ham. Brush over surface to evenly coat. Bake for 30 minutes. Turn pan 180 degrees and roast ham, brushing with glaze every 15 minutes, for a further 1 hour or until ham is deep golden and sticky. Set aside for 15 minutes to rest. Place on a platter. Decorate with bay leaves and rosemary. Remove foil before carving.
Christmas Chocolate Bark
- 2 tablespoons maple syrup
- 50g hazelnuts, roasted
- 1 teaspoon sea salt
- 200g dark chocolate, finely chopped
- 200g milk chocolate, finely chopped
- 30g walnuts, toasted, chopped
- 30g dried figs, thinly sliced
- 2 tablespoons glace orange peel, chopped
- 200g white chocolate, finely chopped
- 50g pomegranate seeds
- 10 frozen raspberries, sliced while frozen
- Small handful rose petals, dried, crushed
Line 4 baking trays with baking paper. Bring syrup to the boil in a frying pan over medium high heat. Add hazelnuts and quickly swirl pan. Cook for 2-3 minutes until syrup is thick and nuts are glazed. Pour onto 1 prepared tray. Sprinkle with salt. Set aside to set. Coarsely chop.
Melt dark chocolate in a heatproof bowl set over a pan of just simmering water (don’t let bowl touch the water), stirring until smooth. Pour over 1 prepared tray. Thinly spread to a 10 x 25cm rectangle. Working quickly, sprinkle with hazelnut mixture. Set aside to set.
Melt milk chocolate following method in Step 2. Pour over 1 prepared tray. Thinly spread to a 10 x 25cm rectangle. Working quickly, sprinkle with walnut, fig and peel. Set aside to set.
Melt white chocolate following method in Step 2. Pour over remaining prepared tray. Thinly spread to a 10 x 25cm rectangle. Working quickly, sprinkle with pomegranate, raspberry and rose petals. Set aside to set.
Peel away baking paper from bark. Cut each bark into 8 pieces. Store in an airtight container lined with baking paper until ready to wrap.
The team at ULTIQA Hotels & Resorts wish you a merry and bright festive season ahead!
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