Ingredients:

whole or half ham, precooked, cured, or smoked
2 cups apple cider
3 tbsp. dijon-style mustard
1/2 cup dark brown sugar, packed
1 can pineapple slices

Procedure:

Preheat the oven to 350 degrees. Place the ham fat-side down in a roasting pan with the apple cider. Bake a whole ham 10 minutes per pound, or a half ham 15 minutes per pound, or until a meat thermometer reads 130 degrees. Baste the ham with the liquid in the pan from time to time during baking. When the ham is cooked, remove it from the oven and slice off the skin and most of the fat, leaving a quarter-inch layer. Lay the ham in the pan, fat-side up this time, and make crosshatches using a long, sharp knife. In a small bowl, make a paste of the mustard and brown sugar and rub it all over the ham. Add pineapple slices at this point if desired, securing the pieces with toothpicks. Increase the oven temperature to 450 degrees. Return the ham to the oven and bake 15 minutes more or until it appears glazed, but before the sugar has a chance to burn. The ready-to-serve and canned hams available in supermarkets will require only this final embellishment and not the preliminary baking. A 4-1/2 pound ham makes 6 servings.

Ingredients:

1 lb. beef flank steak
2 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. sesame seeds
1/8 tsp. pepper
2 1/2 tbsp. green onion tops [sliced]
1 1/2 tbsp. sugar
1 tbsp. rice vinegar
1 1/2 tsp. garlic [minced]

Procedure:

Slice the flank steak across the grain into 1/8″ slices, and place in a 1« qt. casserole… Add
the remaining ingredients, 1 by 1, to the casserole, and using your fingers, mix the preparation gently but thoroughly. Cover and refrigerate 12 to 24 hours mixing occasionally. Remove from the refrigerator at least 1 hour before cooking and replace the lid with waxed paper (this will hold the heat but release the steam), and microwave on high for 6 minutes stirring after half the time or until the meat is no longer pink. Drain the beef before cooking (reserving the marinade), being careful not to squeeze the juices from the meat, and barbecue the strips on a hot grill for 25 to 40 sec. per side or until they are no longer pink. (Slices should not touch each other). Serve hot, over hot cooked rice with the remaining marinade warmed and spooned over rice as well.

Ingredients:

250 grams plain flour
250 grams butter
200 grams brown sugar
1 tsp. bicarb soda
1 cup fresh breadcrumbs (wattleseed bread is best)
4 eggs
300 grams macadamia nuts, coarsely chopped
150 grams riberry confit
150 grams quandong confit
150 grams wild rosella confit
150 grams wild lime confit
50 ml. tambourine mountain distillery vodka (or equivalent)
30 ml. wattleseed extract
pinch of salt
50 cm. square of unbleached calico cloth
kitchen twine
100 grams flour

Procedure:

Firstly strain all the fruit confits. Coarsely chop the rosellas and the limes and slice the quandong into strips. Place them in a bowl with the whole riberries. Add the vodka and Wattleseed extract to the fruit and mix well. Cover and refrigerate overnight. In large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy. Start by adding the eggs to the creamed butter one at a time mixing well after each. Then stir in the fruit, macadamia nuts, breadcrumbs, sifted flour, bicarbonate of soda and salt. Mix through well. Take a small saucepan and bring to the boil, then immerse the unbleached calico cloth in the boiling water for two minutes. Using a pair of tongs and wearing rubber gloves, take the calico from the boiling water and squeeze it to remove the excess water. Use the hot, wet calico cloth to line a large bowl, this will help you form the pudding and evenly spread out the extra flour in the centre and up the sides of the cloth. Place the pudding mix into the bowl, then bring the edges of the cloth to the centre, whilst doing this try to mould the mixture into a round shape. Pull it tight and tie securely with kitchen twine. Using a large pot, fill with water and bring to the boil. Place the pudding into the pot and cover. Simmer the pudding for at least 6 hours; you may need to top up the boiling water from time to time with hot water. Remove the pudding from the boiling water and allow to sit for twenty minutes although overnight is better, before serving. If cooking in advance, store chilled in an air tight container. Serve Christmas pudding with Lemon Myrtle Custard and Riberry Confit.

Ingredients:

1 (16 ounce) box casserole elbow macaroni (prince)
1 lb. hamburger
1 medium onion, roughly chopped
2 tablespoons minced garlic
2 (12 3/4 ounce) cans condensed tomato soup
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon parsley
1 tablespoon basil
1 large red pepper, sliced thin
1 cup fresh mushrooms, sliced
1 (13 ounce) can diced tomatoes, drained

Procedure:

Cook casserole elbows according to directions. In large skillet, over medium heat, saute hamburg and onion for 10 minutes. Drain and set aside. In same pan, saute garlic, pepper, mushrooms, parsley and basil until tender. Put ingredients from step 2 & 3 in large stockpot. Add tomato soup. Stir. Add Salt and pepper. Add diced tomatoes. Simmer for 5 minutes. Add cooked elbows to pot, stir until well blended. Makes 4 to 6 servings.

Ingredients:

3 tbsp. olive oil
2 onions; chopped
2 garlic cloves (or more), crushed
28 oz. canned tomatoes in juice
1 tsp. dried basil
3 fl. red wine
8 oz button mushrooms, washed & sliced
salt
freshly ground black pepper
10 oz. filo pastry
4 oz. butter; melted
3 1/2 oz. roasted cashew nuts, roughly chopped

Procedure:

Heat the oil in a fairly large saucepan, add the onions and cook them, with the lid on the pan, for about 10 minutes, until they are tender but not browned. Add the garlic, the tomatoes together with their liquid, the basil and the wine. Let the mixture simmer gently without a lid on the pan, stirring from time to time, until the liquid has disappeared and it is quite thick - this will take about 20 minutes. Add the mushrooms and cook for a further 5 minutes or so, or until the mushrooms are tender and any liquid which they make has boiled away. Remove from the heat and season to taste. When the filling mixture has cooled, you can assemble the strudel, which can then be cooked straight away, or kept in the fridge for a few hours until you’re ready, or in the freezer for at least a month. I find it easiest to assemble the strudel directly on to a large baking sheet, which means you don’t have to lift it later. Set the oven to 200 deg. C/400 deg. F/Gas Mark 6. If you have the type of filo pastry which is long and narrow — about 30 x 20 cm (12 x 8 inches) — lay two sheets side by side, overlapping them slightly where they join. If you have the type which is quite large about 30 cm (12 inches) or so square — lay out one sheet. Either way, brush the surface with a little melted butter and then sprinkle with a third of the nuts. Put another layer of filo pastry on top, brush with butter, and scatter with nuts. Repeat with another layer, then a final layer of filo pastry, which you just brush with butter. Now tip the tomato filling mixture on top and spread it to about 2.5 cm (1 inch) of the edges. Fold the edges over, to enclose the edge of the filling then, starting from one of the widest edges, roll the whole thing up like a Swiss Roll, trying not to let it break (although it’s not the end of the world if it does). Brush with melted butter and garnish with some shreds or shapes of filo pastry. Put the strudel into the oven and bake for 30 minutes, or until golden brown. Transfer carefully to a serving dish with the aid of two fish slices.

Ingredients:

1/2 cup long grain rice
1 cup chicken broth
8 slices bacon
1 medium onion, chopped
1 pound lean pork, cut into 1/2 inch cubes
1/2 pound Kielbasa (Polish sausage), slice into 1/3 inch rounds
4 teaspoon Hungarian Paprika
1 large clove garlic, minced
1 pound sauerkraut.
1 cup sour cream
1/3 cup milk
1 egg, lightly beaten

Procedure:

Preheat oven to 375 deg. F. Butter a 2 quart casserole dish. Cook the rice in the chicken broth for 10 minutes, drain. Cook bacon until crisp, crumble. In the bacon drippings, saute the onions for 3 minutes. Add the pork to the skillet, and cook for 10 minutes. Add the Kielbasa, paprika, and garlic. Cook, stirring for 5 minutes. Rinse the sauerkraut and squeeze dry. Arrange half the sauerkraut in prepared dish and top it with a layer of half the meat mixture, the rice, the remaining meat mixture, the remaining sauerkraut, and the bacon. In a small bowl, combine the sour cream, milk, and egg. Top the dish with the sauce, spreading it evenly. Bake for 50 minutes or until lightly browned. Makes 6 servings.

Ingredients:

For the macaroons:
10 2/3 cups sweetened flaked coconut (2 (14-ounce) bags)
4 teaspoons pure vanilla extract
2 (14-ounce) cans sweetened condensed milk

Preheat the oven to 350 degrees F. Thoroughly combine the coconut, vanilla, and condensed milk in a large mixing bowl. Spoon the mixture, by tablespoon, onto parchment or waxed paper-lined baking sheets, about 1/2-inch apart. Bake until lightly toasted and golden, about 15 minutes. Remove the macaroons from the oven and transfer them to a wire rack. Let cool completely. Leave them out, lightly covered with parchment or waxed paper, for about 12 hours. Makes 6 dozen macaroons.

For the filling:
1 quart milk
2 cups sugar
1 teaspoon pure vanilla extract
10 large eggs yolks, beaten
1/2 cup cornstarch
1/2 cup water
2 cups sweetened flaked coconut
2 tablespoons unsalted butter

Combine the milk, sugar, and vanilla in a large heavy-bottomed or nonstick saucepan over medium-high heat. Whisk to dissolve the sugar. When the mixture comes to a simmer after 5 minutes, take 1 cup of the milk and sugar mixture and add it to the yolks. Whisk to blend well. Slowly add the yolks to the milk and sugar mixture in the saucepan, whisking constantly. Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally. Dissolve the cornstarch in the water. Over medium heat, slowly add this mixture to the saucepan, whisking constantly for 1 minute. Using a wooden spoon, continue stirring for about 2 minutes. Add the coconut and continue stirring for 2 more minutes. Add the butter and stir until it is completely melted and the mixture has thickened to a custard, about 2 minutes. Pour the mixture into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the custard to prevent a skin from forming. Cool completely and chill for at least 4 hours.

To assemble the trifle:
1 quart heavy cream
1/4 cup sugar
1 cup orange-flavored liqueur (recommended: Grand Marnier)
6 pints fresh raspberries, rinsed and patted dry

Beat the cream with an electric mixer on high speed for about 2 minutes. Add the sugar and beat until the mixture is thick and forms soft peaks, 1 to 2 minutes. Set aside.Beat the coconut custard with a wire whisk until it is smooth. Set aside. Pour the orange liqueur into a small bowl. Dip each macaroon in the liqueur, submerging for 2 to 3 seconds, then transfer them to a sheet of parchment or waxed paper. Spread 1 cup of the coconut cream filling on the bottom of a large, deep glass trifle bowl. Top with 8 to 10 macaroons, placing them snugly against each other. Arrange 2 pints of the raspberries on top of the macaroons. Spread 2 cups of the coconut cream on top of the raspberries. Top with more macaroons, then 2 pints of raspberries. Spread another 2 cups of the coconut cream and top with the remaining macaroons and raspberries. Spread the remaining coconut cream on top of the raspberries. Mound the whipped cream evenly over the top. Serve immediately or keep chilled until ready to serve.

Ingredients:

1 lb. beef
4 tbsp. sugar
2 tbsp. sesame oil
6 tbsp. soy sauce
few grains black pepper
1 green onion; chopped w/tops
1 clove garlic; chopped
4 tbsp. prepared sesame seed
1 tbsp. flour

Procedure:

Cut beef into thin, 3-inch squares. Add sugar and; oil & mix well. Combine soy sauce, pepper, chopped onion, garlic, sesame seed and; flour. Add to meat, mix well and; marinate overnight in refrigerator. Broil meat over charcoal fire or cook under broiler or fry in small amount of oil until tender. If frying, cover tightly after all pieces are well-browned. Add small amount of water and; steam until tender. To prepare sesame seed: Put seed in heavy skillet and; brown slowly, stirring constantly. When seeds are brown and; rounded, remove at once from heat and; skillet. Add salt and; mash the seeds in small bowl until pulverized. May crush between 2 sheets of waxed paper with rolling pin.

Ingredients:

1 10 to 12 pound turkey
6 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons oyster sauce
2 teaspoons five-spice powder
2 cloves garlic, pressed
1 10-12 pound whole turkey
12 scallions, cut up
several sprigs cilantro

Procedure:

Preheat oven to 325 degrees. Combine first 5 ingredients and rub over turkey to coat. Pour remaining sauce into cavity. Add scallions and cilantro. Place turkey in a roasting pan. Roast 20 minutes per pound, until a meat thermometer registers 180 degrees. Let stand 15 minutes before carving.

Ingredients:

600 grams beef, cubed
6 cups water
1 thumb-sized piece old ginger, smashed
1 thumb-sized piece galangal, smashed
1/2 a piece fresh turmeric leaf, shredded and knotted
1 stalk lemon grass, smashed
2 kaffir lime leaves, torn
1 tomato, halved
1 fresh red chilli, halved and seeded
1 lime, squeezed for juice
4 tbsp. oil

Ground ingredients (combined)

14–15 dried chillies, soaked and seeded
10 shallots
6 cloves garlic
1½ cm. piece ginger
5 candlenuts
1 star anise
3 cloves
3 cm. cinnamon stick
seasoning
1 tsp. sugar or to taste
1/2 tsp. salt
1 tbsp. fish sauce

Procedure:

Put beef in a heavy-based saucepan. Add ginger and water. Bring to a low simmering boil, then cook over a gentle heat until meat is cooked. Heat oil in a wok and fry ground ingredients, star anise, cloves and cinnamon stick until oil rises. Add tomato, chilli, galangal and lemon grass. Fry until fragrant. Pour cooked sauce ingredients into beef. Add turmeric leaf and continue to cook, stirring frequently until sauce thickens. Squeeze in lime juice and add seasoning and kaffir lime leaves. Bring to a boil and dish out.