HASSLEBACK PUMPKIN WITH LEMON YOGHURT & BUTTERED SEEDS
Recipe By Courtney Roulston
*Need chopsticks for this recipe
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Prep time: 15 minutes
Cook time: 45 minutes
Ingredients
1 small whole butternut pumpkin or ½ a large one
1 tablespoon extra virgin olive oil
Sea salt and pepper to taste
1 cup Greek yoghurt
½ lemon
2 teaspoons honey
50g butter
2 teaspoons whole cumin seeds
1 tablespoon each sunflower & Pepita seeds
1 teaspoon sesame seeds
10 sage leaves
Method
Step 1. Pre heat the oven to 180 degrees C. Peel and cut the pumpkin in half lengthways. Scoop out the seeds and place onto a chopping board flat side down. Place a chopstick along either side of the pumpkin lengthways and using a sharp knife cut down 2-3mm thin slices into the chopsticks to prevent cutting all the way through the pumpkin. Transfer to a lined oven tray and drizzle with oil and season with salt. Bake for 40-45 minutes, or until tender and starting to brown.
Step 2. Meanwhile toast the cumin, sunflower, pepita and sesame seeds in a small frying pan over a medium heat. Add in the butter and a pinch of salt. Cook until the butter is nut brown then remove from the heat to stop cooking.
Step 3. Mix the yoghurt, lemon zest, lemon juice, honey and a pinch of salt together in a bowl.
Step 4. Spread the yoghurt onto the base of a serving platter then top with the pumpkin. Spoon over the buttered seeds and sage leaves before serving.
TOMATO & STONEFRUIT SALAD WITH MOZZARELLA
SERVES 4 AS A SIDE
Recipe By Courtney Roulston
Prep time: 10 minutes
Cook time:
Ingredients
4 Large vine or Heirloom tomatoes, washed & sliced
2 Nectarines or peaches, washed & sliced
2 Plums, Washed & sliced
1 x 200g tub fresh Mozzarella or Bocconcini, drained
Sea salt and pepper to taste
½ teaspoon ground sumac
¼ cup basil leaves
2 tablespoons extra virgin olive oil
Method
Step 1. Arrange the sliced tomatoes, nectarines and plums onto a serving plate.
Step 2. Roughly break the mozzarella over the top.
Step 3. Sprinkle over the salt, pepper and sumac.
Step 4. Drizzle with oil then garnish with basil leaves before serving.
GLAZED XMAS HAM
Honey Mustard
1 cup of honey
1/2 cup mustard
2tbs white wine vinegar
1 Coles Single Beechwood Smoked Leg Ham
Method
Pre heat an oven to 150deg c.
Mix together the glaze ingredients until combined.
Peel the skin off the ham leaving the fat. Score the fat in a diamond pattern. Lay the ham in a deep oven dish.
Spread half the glaze evenly be the fat of the ham. Place the ham in the oven.
Cook for 30 minutes and then add half of the remaining glaze with a spoon or pastry brush. Spread the glaze evenly over the ham.
Cook for another 30 minutes then apply the remaining glaze. Return to the oven and cook for 30 more minutes. Brush the fat from the roasting tray over the glaze.
Return to the oven for the final 30 minutes. Remove from the oven when the glaze is deep golden brown. Rest for 15-30 minutes.
Carve the ham and enjoy.
Roast Turkey Crown with a Quick pan gravy
1 Coles Stuffed Turkey Crown with Bacon Lattice
2 onions. Halved rest the turkey on
1/2 cup white wine
2tbs plain flour
2 cups chicken stock
2 thyme sprigs
2tbs butter
1tsp white wine vinegar
Salt
Pepper
Method
Cook the turkey crown sitting on top the of onions in a deep high sided roasting tray following the instructions on the packet.
Once cooked remove the turkey crown and allow to rest.
Pour off the cooking liquid and a skim off most of the fat.
Place the roasting dish over the heat and add in the white wine to deglaze. Cook until the wine becomes a syrup. Add in the plain flour and cook until grainy and toasted. Add in the stock and thyme. Cook for 5-6 minutes into the gravy thickens. Add the butter, mix into the gravy then taste and adjust seasoning to your liking. Pour in the resting juices from the turkey. Strain the gravy into a jug.
Carve the turkey and serve with the gravy.
