Christmas/Celebration food & Food Gifts

I have compiled all the recipes from this year's Christmas as well as last year into the one thread to make it easier for everyone to find their fave Christmas food recipes. Enjoy!


INDEX


Food Gifts & Christmas Cakes...

• Mini Christmas mock puddings - posted by firemansgirl
• Chocolate Rum balls - posted by Cailin
• Mixed Fruit Rum balls - posted by Kate
• White Christmas - posted by gabysmum
• Craisin, port and dark choc truffles - posted by Mother Goose
• Dark choc and ginger truffles - posted by Mother Goose
• Peanut butter and milk choc truffles - posted by Mother Goose
• Stained Glass Christmas Cookies - posted by Mothergoose
• Mint Slice Bites - posted by Mothergoose
• Edinburgh Rock - posted by Sarah_H
• Malteser Fudge Slice - posted by Wardygirl
• Easy Fudge - posted by Lisa
• Booze Bombs - posted by Caro
• Fruit and Nut slice - posted by Trish
• Fruit Mince Pies - posted by Trish
• Christmas Shortbread - posted by Trish
• Rum and Raisin Truffles - posted by Trish
• Choc Fruit and Nut Christmas Tree - posted by Trish
• Christmas Crackles - posted by Trish
• White Chocolate and Cherry Truffles - posted by Trish
• Christmas Cake
• Easy Christmas Cake - posted by Lucy

Christmas Breakfast...

• Nigella's Corn Pudding - From "How to Eat" - posted by Cailin
• Chocolate croissants - posted by Cailin
• Nellbe's "Queer Eye" bacon and Eggs - posted by Nellbe
• Super good french toast - posted by sezjm
• Waffle Recipe - posted by Cailin

Christmas Main Courses...

• Traditional Turkey with Forcemeat Stuffing - posted by Mother Goose
• Glazed Ham - posted by Lucy
• Baked Virginian Ham - posted by *mitch*
• Pork Crackling - posted by Mother Goose
• Roasted Vege Salad - posted by Wardygirl

Christmas Desserts...

• Tropical Fruit Bombe - posted by Dachlostar
• Chocolate raspberry ice-cream cake - posted by *Shan*
• Temporary Insanity - posted by *Shan*
• Trifle with Banana's - posted by Lea13
• Black Forrest Trifle - posted by Kel
• Granny's Trifle - posted by Cailin
• Pavlova - posted by Sherie
  

Mini Christmas mock Puddings - posted by firemansgirl

You will need the following

A light or dark fruit cake (i use homebrand from Woolies)
Some rum or brandy
Nestle white choc melts
Red and green glaice cherries

Take the fruit cake and place in a big mixing bowl and break apart into fine crumbs.. ( i sometimes wear disposable latex gloves) then splash in enough alcohol so that you can make the cake mixture into small round balls... about 2.5 cms round. Set aside into the fridge.

Cut the green cherries into thin green strips and the red ones into little round/square pieces as these will resemble holly on top of your puddings. Set aside.

Melt the white chocolate in a double saucepan. When melted drizzle the white chocolate over your fruit balls to resemble custard and then top with the sliced cherries to resemble the holly.. ie, two red pieces and two green strips.

Place into the fridge to set.. These are so easy and simple and are just so sweet to give away as gifts.

Chocolate Rum Balls - posted by Cailin

Ingredients
1 packet of Arrowroot Biscuits
400g tin of sweetened condensed milk
2 tablespoons of cocoa
1 cup of coconut (desiccated)
3 drops of Rum essence or one teaspoon of sweet sherry

Method:
Crush arrowroot biscuits by either rolling pin or food processor
Add ½ cup of coconut and cocoa
Stir mix well
Add condensed milk and essence
Stir and mix well
Using your hand pick up approx. one teaspoon and roll into a ball
Place ball and roll in the remainder of coconut
Place of a tray and set in the fridge
Keep refrigerated for up to 1-2 weeks

Mixed Fruit Rum Balls - posted by Kate

1/4 cup butter
1/2 cup mixed dried fruit
1/2 cup icing sugar
1 cup cake crumbs
2 tablespoons coconut
2 tablespoons fruit juice
1/4 teaspoon rum essence
1/2 cup chocolate sprinkles

White Christmas - posted by Gabysmum

makes around 36. Prep 10 mins plus chilling time, Cooking 5 mins.

250g copha
2 cups rice bubbles
1 cup des coconut
1 cup icing sugar - sifted
1 cup milk powder
3/4 cup sultanas
1/4 cup chopped red glace cherries
1/4 cup chopped green glace cherries

Lightly grease a 20 x 30 cm slice pan and line base and sides with baking paper.
Place copha in a small pan on low heat. Cook, stirring, for 4-5 mins until melted. Cool slightly.
Meanwhile combine remaining ingredients in a large bowl. Add copha and mix well. Press mixture firmly into pan.
Freeze 15 mins until set then chill until ready to serve. Serve cut into small sqaures. Store white christmas in an airtight container in fridge.

Craisin, Port and Dark Choc Truffles - Posted by Mothergoose

Ingredients:
¼ cup (60ml) thickened cream
200g dark eating choc, chopped coarsely (cc)
2 tablespoons port
1/3 cup (50g) craisins, cc
300g dark eating choc melted.

1. Combine cream and chopped choc in small saucepan; stir over low heat until smooth, stir in port and craisins. Transfer to small bowl, cover; refrigerate 3 hours or overnight.
2. Working with a qtr of choc mix at a time (keeping remainder under refrigeration), roll rounded teaspoons into balls; place on tray. Freeze truffles until firm.
3. Working quickly, dip truffles in melted choc then roll gently in hands to coat evenly, return to tray; refrigerate until firm.

Dark Choc and Ginger Truffles - posted by Mothergoose
Ingredients:
1/3 cup (80ml) thickened cream
200g dark eating choc, CC
½ cup (115g) glace ginger, chopped finely (cf)
¼ cup (25g) cocoa powder

1. Combine cream and choc in small saucepan; stir over low heat until smooth, stir in ginger. Transfer to small bowl, cover; refrigerate 3 hours or overnight.
2. Working with ¼ of choc mix at a time (keeping remainder under refrigeration) roll rounded teaspoons into balls; place on tray. Refrigerate truffles until firm.
3. Working quickly, roll balls in cocoa, return to tray; refrigerate truffles until firm.

Peanut Butter and Milk Choc Truffles - posted by Mothergoose
Ingredients:
1/3 cup (80ml) thickened cream
200g milk eating choc, cc
¼ cup (70ml) unsalted crunchy peanut butter
¾ cup (110g) crushed peanuts

1. Combine cream and choc in small saucepan; stir over low heat until smooth; stir in peanut butter. Transfer to small bowl, cover and refrigerate 3hrs or overnight.
2. Working with ¼ of choc mix at a time (keeping remainder under refrigeration) roll rounded teaspoons into balls; place on tray. Refrigerate truffles until firm.
3. Working quickly, roll balls in peanuts, return to tray; refrigerate truffles until firm.

Stained Glass Christmas Cookies - posted by Mothergoose
Ingredients:
250g butter, softened
2teaspoons finely grated lemon rind
½ teaspoon almond essence
¾ cup (165g) caster sugar
1 egg
1 tablespoon water
2 1/4 cups (335g) plain flour
90g individually wrapped sugar-free fruit drops, assorted colours.

1. Preheat oven to moderate. Line two oven trays with baking paper.
2. Beat butter, rind, essence, sugar, egg, and the water in small bowl with electric mixer until smooth (do not overbeat). Transfer to large bowl; stir in flour. Knead dough on floured surface until smooth, cover with plastic wrap; refrigerate 30 minutes.
3. Meanwhile, using rolling pin, gently tap wrapped lollies to crush slightly.Unwrap lollies; separate by colour into small bowls.
4. Roll dough between sheets of baking paper until 4mm thick. Cut shapes from dough using medium-sized cookie cutters; use very small cookie cutters to cut the centre of each cookie.
5. Place cookies on prepared oven trays; bake, uncovered, in moderate oven (180-190 degrees celcius) for 5 minutes. Remove trays from oven; fill cut-out centre of each cookie with a different colour lolly. Return to oven for 5 minutes. Cool cookies on tray.

Mint Slice Bites - posted by Mothergoose

Ingredients:
125g butter, chopped
200g dark choc, CC
½ cup (110g) caster sugar
2 eggs, beaten lightly
1 ¼ cups (185g) plain flour
1 ½ cups (240g) icing sugar mixture
1 teaspoon butter, extra
¼ teaspoon peppermint essence
2 tablespoons milk, approximately
50g dark choc, melted, extra

1. Preheat oven to moderate. Grease deep 19cm square cake pan; line base with baking paper
2. Combine butter and choc in medium saucepan; stir over low heat until choc melts. Stir in caster sugar and egg then flour. Spread mix into prepared pan; bake in moderate oven about 20 min. Stand cake in pan 15 minutes; turn onto wire rack to cool.
3. Meanwhile, combine icing sugar, extra butter and essence in small heatproof bowl; gradually stir in enough milk to make mixture form a thick paste. Stir mixture over small saucepan of simmering water until icing is of spreadable consistency. Spread icing over cake; allow to set at room temp.
4. Using serrated knife, trim crisp edges from cake. Cut cake into 3cm squares; drile each square with melted extra choc.

Edinburgh Rock - posted by Sarah_H

1pound sugar
½ pint water
pinch cream of tartar
icing sugar
peppermint essence
cochineal (red food colouring)

Dissolve sugar in water, stirring gently all the time.
When solution is nearly boiling, add cream of tartar.
Boil until a temperature of 285oF is reached.
Remove from heat and pour onto and oiled surface.
Allow to cool slightly.
With a spatula, turn sides to middle.
Divide the mixture into 2 parts; add peppermint essence to one and cochineal to the other.
Coat fingers with icing sugar.
Pull each portion, keeping it straight until it is dull and almost set.
Twist lengths around each other, cut into equal lengths.
Leave on wax paper in a warm room for at least 24hrs, until it becomes powdery.

Malteser Fudge Slice - posted by Wardygirl

Serves 16

1 Cup self raising flour
¾ cup cocoa powder
120g maltesers
2 eggs lightly beaten
¾ cup sugar
2 tbs vegetable oil
2x 200g light vanilla fruche
Icing sugar (optional)

1. Preheat oven to 180 and coat a lamington tin with cooking spray
2. Sift the flour and cocoa powder into a large bowl. Stir in the maltesers.
3. combine the eggs, sugar, oil and Fruche and fold into the flour mixture
4. Spread into the prepared tin and bake for about 30 mins or until firm to touch.
5. Cool in the pan. Cut into 16 pieces and dust with icing sugar

Easy Fudge - posted by Lisa

3 Cups choc melts
1 1/2 tsp vanilla essence
40g unsalted butter
1x 395g can sweetened condensed milk

place choc melts, vanilla essence, butter and condensed milk in a pan, stir over low heat until melted. Remove from heat and allow to cool.
pour into a prepared 20cm tin, cover and refrigerate until firm.

Booze Bombs - posted by Caro

200g Chocolate chips pr pieces melted
100g Golden Syrup
75ml Brandy
100ml Whisky Or Dark Rum
400g plain biscuits finely crushed
200g nuts,preferably pecans processed until finally chopped
Icing Sugar for Dredging

Combine all ingredients except icing sugar in a mixing bowl
Blend Well
Roll teaspoons of the mixture into balls
Coat in Icing sugar then put on trays and refrigerate until hard
Store in covered containers
These can be kept in the fridge for up to 3 weeks

Fruit and Nut slice - posted by Trish

Preparation time: 25 minutes
Cooking time: 30-40 minutes
Makes approx 36

1 ½ cups (300g) Sunbeam Glace Cherries
2 cups (260g) Sunbeam Natural Almonds
1 cup (150g) Sunbeam Sultanas
1 sheet frozen shortcrust pastry
100g butter
1/3 cup maple syrup or golden syrup
2 eggs
1 tsp vanilla essence
2 Tbs plain flour
80g dark chocolate to decorate (optional)

Method
Preheat the oven to 200°C
Line a 24cm square cake tin with baking paper & press in thawed pastry, lifting the edges to form a 1cm rim. Use a fork to pr1ck the base.
Scatter the cherries & almonds evenly over the pastry, fill the gaps with sultanas.
In a microwave dish or small saucepan melt the butter & syrup, remove & leave to cool before beating in eggs, vanilla & flour.
Pour evenly into the pan & bake for approx 35 minutes, until the filling is set & firm to the touch.
When cool, carefully slide onto a board & cut into rectangles.

Decoration: Melt 80g dark chocolate & drizzle in lines over the top.

Fruit Mince Pies - posted by Trish

Preparation time: 45 minutes (allow 2-3hrs for soaking)
Cooking time: 15 minutes
Makes approx 40

5 cups (750g) Sunbeam Mixed Fruit
3/4 cup (100g) Sunbeam Slivered Almonds
1 ½ cups brown sugar
Rind & juice of 1 small lemon
Rind & juice of 1 small orange
1 ½ tsp mixed spice
½ tsp nutmeg
100g butter, melted
3/4 cup brandy
1 packet frozen shortcrust pastry
¼ cup milk
¼ cup icing sugar to decorate

Fruit Mince
Coarsely chop fruit & transfer to a heatproof dish.
Stir in sugar, rind & juice, spices, melted butter & brandy.
Cover & microwave on high for 4 minutes, stirring every minute.
Remove & set aside covered for 5 minutes, then chill for 2-3 hours.
To make pies
Preheat oven to 180°C
Use a biscuit cutter to cut out bases & cut Christmas tree shapes. Press bases into non-stick pie pans.
Chop almonds coarsely in a food processor & stir into fruit mixture.
Fill bases with mixture & place tree shape on top. Brush with milk.
Bake for 15 minutes or until lightly browned. Sprinkle with icing sugar to serve.

Christmas Shortbread - posted by Trish

Preparation time: 25 minutes
Cooking time: 30-40 minutes
Makes approx 45

2 Tbs (30g) Sunbeam Cashews, chopped
3 Tbs (30g) Sunbeam Currants
2 Tbs (40g) Sunbeam Glace Cherries, finely chopped
250g butter (room temperature)
2 cups plain flour
2 Tbs rice flour
1/3 cup icing sugar

Method
Preheat the oven to 150ºC
Cut butter into small cubes.
Into the large bowl of a food processor add the flour, rice flour & icing sugar.
Add the butter pieces & chop until mixed to crumbs.
Add the nuts & fruit & mix in. Do not overwork.
Tip out & knead very gently into a soft, slightly dry dough.
Roll out on a lightly floured board & cut into desired shapes.
Line baking trays with baking paper & arrange the shortbreads, leaving some room between pieces.
Bake for 30-40 minutes at 150ºC until dry on the surface & slightly firm.
Leave to cool. Store in an airtight container.

Rum and Raisin Truffles - posted by Trish

Preparation time: 25 minutes
Cooking time: 2-3 minutes
Makes approx 36

3/4 cup (100g) Sunbeam Slivered Almonds, toasted
1 cup (150g) Sunbeam Raisins, roughly chopped
1/3 cup (40g) Sunbeam Pistachios, chopped (optional)
300g chocolate chip biscuits
1 Tbs butter
1 Tbs thickened cream
100g dark cooking chocolate
1/3 cup dark rum or 1 Tbs rum essence

Method

Break biscuits into a food processor & chop to crumbs.
Chop the almonds in the processor & add half to the biscuit crumbs, with chopped raisins.
Combine butter, cream & chocolate in a bowl & microwave for 2 minutes. Beat smooth & stir in the rum or rum essence.
Pour over the dry ingredients & mix well, then form into bite sized balls.
Add the nuts & fruit & mix in. Do not overwork.
Roll in the remaining almonds or pistachios or cover in melted chocolate

Choc Fruit and Nut Christmas Tree - posted by Trish

Preparation time: 30 minutes
Cooking time: 1-2 minutes

2/3 cup Sunbeam Apricots, halved
2/3 cup Sunbeam Sultanas
400g dark cooking chocolate, melted
125g blanched almonds

Method
Draw a star on a sheet of baking paper with a diameter of approximately 16cm. Continue for 6 more stars, reducing in size by approximately 1-2cm each time. An online star guide is available for download here - just trace each sized star onto a separate piece of baking paper. Lay out on trays.
Place chocolate in a microwave-safe bowl and heat on high for 1-2 minutes, stirring every 30 seconds until melted. Add almonds and fruit and mix well.
Spread chocolate mixture on prepared baking paper to form stars and refrigerate until set.
Place remaining chocolate mixture in the microwave on high for approximately 1 minute or until softened.
Assemble tree by placing the largest star on a plate and placing 2 teaspoons of the softened mixture in the centre. Repeat in order of size until the final star is on the top. Refrigerate until set then dust with icing sugar.

Makes 1 tree


Christmas Crackles - posted by Trish

Preparation time: 10 minutes
Cooking time: 5 minutes

2/3 cup Sunbeam Mixed Fruit
2 cups rice bubbles
1/2 cup caster sugar
1/2 cup coconut
125g copha
1/2 cup choc bits

Method
Place rice bubbles, sugar, coconut and Sunbeam Mixed Fruit in a bowl and stir to combine.
Place copha in a small saucepan and cook over medium heat until melted. Stir through dry mixture.
Add choc bits, stir, then spoon into a patty pan tray lined with 16 paper cases. Refrigerate to set.

Makes 16

White Chocolate and Cherry Truffles - posted by Trish

Preparation time: 20 minutes (allow extra time for chilling)
Makes 36

1 cup (200g) Sunbeam Glace Cherries, chopped
300g white cooking chocolate
120 ml cream
1 cup desiccated coconut

Method
In a heatproof bowl break up chocolate & melt in the microwave for about 3 minutes, checking & stirring every 40 seconds. Leave to cool slightly.
In another bowl whip cream to firm peaks & gently stir in chocolate, 2-3 tablespoons of coconut & three-quarters of the chopped cherries.
Mix well, then cover & refrigerate until the mixture is firm enough to shape into small balls.
Coat some of the balls with left over glace cherries & remaining with desiccated coconut. Store in the refrigerator until ready to serve.

Christmas Cake

Ingredients
1kg mixed dried fruit (raisins, sultanas and currants)
100g glace cherries - halved
150ml brandy or dark rum
175g polyunsaturated margarine
175g unrefined light or dark muscovado sugar
4 eggs - beaten
finely grated zest and juice of 1 small orange
300g plain flour
1/4 tsp salt
1 heaped tsp ground mixed spice

For the Almond Paste
225g ground almonds
50g golden caster sugar
50g golden icing sugar
1 large egg white - lightly beaten
2-3 drops lemon juice
2 tsp apricot jam or honey

For the Royal Icing
1 egg white
225g icing sugar

Method

Put the mixed dried fruit and cherries into a large bowl and cover with boiling water. Leave for 10 minutes, then drain really well. Add the brandy or rum, stir well and cover. Leave for three days, or overnight at least.

Grease and line a 20cm square cake tin with double thickness greaseproof paper. Preheat the oven to 170 degrees celsius.

In a very large bowl, beat together the margarine and sugar until light and fluffy. Gradually beat in the eggs, then add the orange zest and juice.

Sift the flour, salt and spice together. Fold into the creamed mixute and using a metal spoon, then stire in the soaked dried fruit with any remaining brandy or rum, mixing thoroughly. Turn into the prepared tin and level the surface, making a slight depression in the middle.

Bake for approximately 2 1/2 hours. Check after 2 hours, covering the surface with double-thickness brown paper to prevent it from getting too brown. To test if cooked, pierce with a fine skewer. If it does not come out clean, cook for a little longer. Cool in the tin. Wrap in greaseproof paper, then store in an airtight tin.

To make the almond paste, mix together the almonds, caster sugar and all but 2 tsps of the icing sugar. Bind together with egg white and lemon juice.

Dust a worktop with icing sugar, then roll out the paste to a 20cm square. Brush the surface of the cake with jam or honey and cover with the almond paste.

Lightly beat the egg white, then gradually sift in the sugar using a nylon sieve, beating until the icing is smooth and glossy. Use to decorate the top of the cake.

Note - freezing is not recommended for this cake.

Easy Christmas Cake - posted by Lucy

3 eggs
400g fruit mince (out of the jar)
170g caster sugar
375g mixed dried fruit
125g chopped walnuts
310g plain flour
1 teaspoon baking powder
1/4 cup brandy

~ Preheat oven to 150`c
~ Grease a 23cm cake tin and line the sides and the base of the tin with 3 layers of baking paper
~ In a large bowl, beat together the eggs & milk
~ Then add the fruit mince, the sugar, the mixed fruit and the walnuts, and stir well until combined
~ Sift in the flour and baking powder and mix well
~ Spoon the cake mixture into the tin and bake for approx 2 hours 15 mins (test with a skewer...if the skewer comes out clean, then it is cooked)
~ Remove from oven and pour the brandy over the top of the warm cake
~ Leave to cool/allow the brandy to fully soak in whilst the cake is still in the tin
~ Wrap a few layers of tin foil and store

A few days before Christmas (optional)

~ Heat 2 tablespoons apricot jam and 2 tabslespoons of water together in a small pan, stirring until melted and combined
~ Strain through a fine sieve and brush the glaze over the cake.
~ After an hour or so, the cake is ready to ice with firstly a layer of marzipan and then a layer of royal icing.

Nigella's Corn Pudding - From "How to Eat" - posted by Cailin

5 eggs
18 ounces (about 2 1/4 cups) canned sweet corn, drained
14 ounces (about 1 3/4 cups) canned creamed corn
1 1/3 cups whole milk
1 1/3 cups heavy cream
Generous 1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 375 degrees F and butter an ovenproof dish – and I use my old, scuffed Pyrex one, which measures 12 x 10 inches.
Whisk the eggs in a large bowl, and then add, beating unenergetically, all the other ingredients. Pour into the buttered dish and cook for about an hour, by which time it should have set within and puffed up slightly on top. Serves 8.

Chocolate croissants - posted by Cailin

Get some plain croissants and put some pieces of your fave chocolate (I like to use truffle mud nestle) in the middle wrap in foil and put in 180 oven for 15-20 mins...

Nellbe's "Queer Eye" bacon and Eggs - posted by Nellbe
Last year I made bacon and egg things that I saw on Queer Eye... place bacon into muffin pans, crack an egg and cook in the oven, serve with baby spinach and cherry tomatoes very nice and easy.

Super good french toast - posted by sezjm

You buy unsliced white loaves and cut them into 2inch slices. Cut each slice in half (to make rectangles) and make a pocket from the 'soft' side. Spread dijon mustard, and put good ham and gruyere cheese in the pockets. Soak in your usual (but savoury) french toast mixture and cook as per usual. Pop in the oven for 5 mins, just to help the cheese melt (also good if you're making lots to keep them warm).

Waffle Recipe - posted by Cailin

1 Cup SR Flour
2TBS Sugar
1 TBS Oil
1 Egg
3/4 Milk
1 Tsp Vanilla

Mix together... Now I think this makes about 4 waffles... So you may want to double even triple it depending on how hungry you are... Now these aren't super fluffy waffles, but they are very good none the less :D

I'm soooo sad my waffle maker burnt out :( We normally have waffles xmas morning too...

*cry*

Oh and its a superb pancake recipe...

Traditional Turkey with Forcemeat Stuffing - posted by Mother Goose

This receipe serves between 8 and 12 people so if you're feeding less (and don't want a heap of left overs!) just alter the qty's.

Ingredients:
4.5Kg turkey
1 cup (250ml) water
80g melted butter
1/4 cup (35g) plain flour
3 cups (750ml) chicken stock
1/2 cup (125l) dry white wine

Forcemeat stuffing:
40g butter
3 medium brown onions (450g) chopped finely (CF)
2 bacon rashers (140g) rind removed chopped coarsely (CC)
1 cup (70g) stale breadcrumbs
2 tablespoons finely chopped fresh tarragon
1/2 cup CC fresh flat leaf parsley
1/2 cup (75g) CC roasted pistachios
250g pork mice
250g chicken mince

1. Make forcemeat stuffing: melt butter in medium frypan, cook onion and bacon, stirring, until onion softens. Using hands, combine onion mix in large bowl with remaining ingredients.
2. Preheat oven to moderate (180-190 degrees celcius)
3. discard neck from turkey. rinse turkey under cold water; pat dry inside and out with absorbent paper. Fill neck cavity loosely with stuffing; secure skin over opening with toothpicks. Fill large cavity loosely with stuffing; tie legs together with kitchen string.
4. place turkey on oiled wire rack in large shallow flameproof baking dish; pour water into dish. brush turkey all over with half of the butter. cover the dish tightly with two layers grease proof foil. Roast in moderate oven 2 hrs. Uncover turkey, brush with remaining butter. Roast, uncovered, in moderate oven about 45 min or until browned all over and cooked through. Remove turkey from dish, cover turkey, stand 20 min.
5. pour juice from dish into large jug; skim 1 tablespoon of the fat from juice. return to same dish. Skim and discard rmaining fat from juice. Add flour to dish; cook stirring until mixture bubbles ans is well browned. Gradually stir in stock, wine and remaining juice. Bring to a boil, stirring, until gravy boils and thickens. Strain gravy into same jug, serve turkey with gravy.

It says to test if the turkey is cooked, insert a skewer sideways into the thickest part and if the juice comes out clear it is cookd. Or if you have a meat thermometer, insert it into the thickest part of the thih without touching the bone and it should reach 90 degrees C.

I also have a receipe for pomegranate-glazed turkey with cornbread seasoning OR boned turkey buffe with couscous stuffing OR asian-spiced BBQ turkey.

Glazed Ham - posted by Lucy

1 leg of ham (approx 7kg)
1 large orange
2 cups water
6 whole cloves
1 1/4 cups soft brown sugar
1 tblspn English mustard powder
1 cup of runny honey

~ Pre-heat the oven to 180`c
~ Hard bit first: remove the rind from the leg of ham with a sharp knife.
~ Squeeze the juice from the orange and set aside for later
~ Cut the orange ring into thin strips
~ Place the bald ham on a roasting rack in a deep baking dish
~ Add the water and cover with foil
~ Bake for 2 hours

~After 2 hours remove the meat from the baking dish
~Score the fat of the ham with deep cuts in a diamond pattern
~Combine the sugar, mustard and honey in a bowl into a paste, and reserve about 2 tablespoons of this paste for later
~Spread the remaining paste over the ham
~Return the ham to a clean baking dish and cook uncovered for approx 30 mins
~Take the left over paste & mix it with the orange juice to make a glaze
~Remove the ham from the oven and brush the glaze all over the ham
~ Insert cloves into each diamond on the ham
~ Roast for another hour, glazing every 15 mins
~ Once done, don't try to carve it for at least 1 hour

Trashy Ham in Coca-Cola - posted by Cailin

4 1/4-4 1/2 pound bone-in fresh ham
1 onion, peeled and cut in half
2-liter bottle of Coca-Cola

For the glaze:
Handful of cloves
1 heaping tablespoon of molasses
2 teaspoons of English mustard powder
2 tablespoons of granulated brown sugar

One thing before you start: Don't even consider using Diet Coke--it's full of sugar. If you know that you're dealing with a salty ham, put it in a pan covered with cold water, bring to the boil and then tip into a colander in the sink and start from here; otherwise, put the ham in a pan (skin-side down, if it fits like that), add the onion and then pour over the Coke. Bring to the boil, reduce to a good simmer, put the lid on (though not tightly) and cook for just under two-and-a-half hours. If your joint is larger or smaller, work out timing by reckoning on an hour for every two pounds, remembering that it's going to get a quick blast in the oven later. But do take into account that if the ham's been in the refrigerator right up to the moment you cook it, you will have to give it a good 15 minutes or so extra, so that the interior is properly cooked.

Meanwhile, preheat the oven to 500° F. When the ham's had its time, take it out of the pan (but do not throw away the cooking liquid) and let cool a little for ease of handling. (Indeed, you can let it cool completely and then finish off the cooking at some later stage if you want.) Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes and stud each diamond with a clove. Then carefully spread the molasses over the bark-budded skin, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat. Cook in a foil-lined roasting pan for approximately 10 minutes or until the glaze is burnished and bubbly. Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 350° F, turning up the heat towards the end if you think it needs it.

Serves eight people.

Baked Virginian Ham - posted by *mitch*

Cover ham in big pot with water, boil ham hard for 1-1 1/5 hours.

Leave overnight in pot with towels to keep heat in.

Next Day
Remove skin only, leaving fat behind, score fat with sharp knife. Pop one clove (i use the dry whole cloves in the packet)in each square.

Mix together
½ cup brown sugar
2 table spoons breadcrumbs
1 teaspoon (dry) mustard

Spread over ham.

Then mix
½ cup pineapple juice
½ cup orange juice

Place ham in roasting dish, pour juice over ham.
Bake ½ hour – 45 mins or till (350F/175-200C)
Baste with juices every 15 mins or so.

Let cool down & Enjoy.

Pork Crackling - posted by Mother Goose

I dry the crackling really really well with paper towel then with a fresh piece of towel I rub vinegar into the skin (it needs to be scored. Try and get the butcher to score it for you if you haven't already bought it). After I've applied the vinegar I rub salt into the crackling making sure it gets right into the cracks/scores. I use heaps of salt. The salt and vinegar dries it out which makes it crunchy! YUM! Good luck with it!

Roasted Vege Salad - posted by Wardygirl

1 piece of butternut pumpkin cubed
1 red capsicum cubed
2 red onions cut into 1/8ths from top to bottom, do not remove ends as this holds them together once cut
3 yellow squash cut into inch pieces.
2/3 eggplant cubed
3 Roma tomatoes cut into quarters

Place in roasting pan. Drizzle with olive oil and season.
Slowly roast on 180degrees for 40 mins.

Serve on a bed of spinach with toasted pinenuts and balsamic vinegar.
Vegies can be served warm or cold. It tastes just as good either way.

This is a great dish to prepare in advance and just assemble when needed. Travels really well!

Tropical Fruit Bombe - posted by Dachlostar
Bombe can be made and frozen several days in advance

60g unroasted macadamia nuts
1½ litres vanilla ice cream
2 large ripe mangoes
½ cup sugar
? cup water
2 teaspoons lemon juice
300 ml carton of thickened cream

PASSIONFRUIT SAUCE
6 passionfruit
2 tablespoons orange juice
2 tablespoons icing sugar
2 tablespoons Grand Marnier - or substitute

Toast nuts on oven tray in mod oven for about 5 minutes. cool nuts to room temerature, chop roughly.
Place ice-cream in a large bowl, beat with a wooden spoon until just softened, fold in nuts.
Spoon ice-cream into a 6 cup mould, press over base and up side of mould leaving a hollow in the center.
Cover with foil, freeze until firm.
Blend or process mangoes until smooth: you will need 2 cups of mangoe purée.
Place sugar and water in a small saucepan, stir over heat without boiling until sugar is dissolved. Boil uncovered without stirring for about 5 minutes or until sugar syrup is thickened slightly; cool.
Combine mango, lemon juice and sugar syrup, pour into a shallow pan (a lamington pan is ideal), cover with foil, freeze for 1 hour or until just starting to harden around the edges.
Beat cream until soft peaks form and fold in mango mixture in 2 lots.
Return mango & cream mixture to freezer, freeze until almost firm, beat well with a fork.
Spoon mango & cream mixture into hollow in mould, cover, freeze until firm.

To serve Bombe
Dip mould into sink full of hot water for about 30 seconds, invert bombe onto serving dish. Return to freezer until firm. Decorate with fruit and serve with passionfruit sauce.

Passionfruit Sauce
Remove pulp from passionfruit into bowl, stir in remaining ingredients & mix well.

Chocolate raspberry ice-cream cake - posted by *Shan*

Ingredients (serves 12)
200g butter, softened
1 1/2 cups pure icing sugar
5 eggs
400g good-quality dark chocolate, chopped
2 tablespoons coffee-flavoured liqueur (such as Kahlua or Tia Maria)
3 litres vanilla ice-cream (see note)
300g frozen raspberries
500g Maltesers (mixture of white and milk chocolate)

Method
Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
Place chocolate into a heatproof microwave-safe bowl. Microwave, uncovered, for 3 minutes on MEDIUM (50%) power, stirring every minute with a metal spoon, or until melted. Stir chocolate and liqueur into butter mixture.
Spoon ice-cream into a bowl. Stand at room temperature until softened. Mash raspberries with a fork. Stir into ice-cream.
Line base and sides of a 6cm deep, 24cm x 34cm (base) baking dish with baking paper. Place half the Maltesers into a plastic bag. Using a rolling pin, hit until roughly crushed. Spread over base of dish.
Pour half the chocolate mixture over Maltesers. Spoon over ice-cream. Top with remaining chocolate mixture. Crush remaining Maltesers. Press into chocolate. Cover. Freeze overnight. Serve.

Notes & Tips
Note: We used Blue Ribbon ice-cream as it refreezes well.

Temporary Insanity - posted by *Shan*

Make up a choc-biscuit base (same as you would for a cheesecake but with Chocolate Riple Biscuits) and press into a greased spring form tin, with a bit going up the sides, and set in fridge...

Slather base & sides with either smooth or crunch peanut butter and return to fridge to set....

Place balls of Vanilla Ice cream around the edge of the tin, and fill the middle with balls of Chocolate Ice Cream. Sprinkle with peanuts and smother with a chocolate sauce (either a runny chocolate ganache or with some of that ready made chocolate dipping sauce - just don't use choc topping). Repeat another layer, but use Chocolate ice-cream around the edge and Vanilla in the middle, nuts and chocolate sauce again...

Cover with foil and return to freezer. Pull out about 15 mins before serving, put onto plates and add more choc sauce and some cream if you wish......

Very decedant and i suppose you could also add some chopped dark chocolate and glace cherries with the peanuts for extra chocolatey suprise and a nice chrissy feel....hehe

Trifle with Banana's - posted by Lea13

Sponge Jam Roll
2x Port Wine Jelly (I use raspberry jelly)
Bananas
Custard (I normally use the ready made tubs of thick custard but you can make your own - I am just lazy hehe)
Cream

1. Slice the sponge jam roll and line the bottom of the dish.
2. Make jelly and then pour onto the jam roll and put in fridge to set.
3. Slice bananas and cover the jelly/sponge roll mix.
4. Pour custard over the top.

Serve with cream!! Very easy and absolutely delicious!!! Oh and you can add wine/sherry to the jelly but I always use raspberry because I'm not a fan of port wine!

Black Forrest Trifle - posted by Kel

2 x425g cans stoneless black cherries in syrup
600ml carton thickened cream
1/3 cup icing sugar
1/2 cup kirsch or other liqueur
250g pkt sponge biscuits
100g dark chocolate
1-drain cherries resrving 1 cup of liquid
2-in a bowl using electric mixer beat cream and icing sugar until soft peeks form-chill
3-combine syrup and kirsch in a small bowl.dipenough biscuits to cover base of an 8 cup capacity glass dish into syrup mix.arrange over base.
4-top with 1/3 cherries 1/3 cream and 1/3 chocolate.repeat with remaining bisc/cherries and choc-finishing with chocolate.chill,covered for 8 hrs or overnight
5-remove from fridge 15 min before serving.
i like traditional trifle but this one sounds nice if you like cherries!!!
have a great recipe for summer berry tiramisu looks great too!!!

Granny's Trifle - posted by Cailin

1 pkt 6 jam swiss rolls
1 pkt port wine Jelly
1/2 pint custard
1 tin fruit ****tail
cream for decorating
strawberries (or other fruit to decorate)
1/2 c sherry

1. Line dish with swiss rolls (halved).
2. Pour cherry over swiss rolls and leave overnight.
3. Spoon fruit over top (juice & all).
4. Pour hot custard over fruit.
5. Make & set Jelly in a different dish.
6. When custard is cooled put jelly on top.
7 if necessary repeat layers & top with cream & strawberries.

Can I just say its DELISH! We had this ever since I was a little tike! And you can change the recipe slightly, instead of tinned fruit use fresh strawberries/rasberries...and shavings of white chocolate inbetween the fruit & cream

Pavlova - posted by Sherie

Beat the whites of 4 eggs with a pinch of salt for 5-6 minutes, gradually adding 8oz caster sugar, 1 tsp vinegar, 1/2 tsp vanilla essence and beat until stiff. Sift 1 level dessertspoon of cornflour and fold in lightly. Wet the plate for baking with cold water then heap mixture onto the damp surface. Using an electric oven - preheat to 400 deg then set at 250deg and bake undisturbed for 1.5hrs - NO LONGER! For Gas ovens - bake for 10 minutes at 400 deg and then further 1hr turned to low.

Top pav with whipped cream and decorate with a selection of fresh fruit.