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Honey mustard glazed ham<br />
You’ll need: 3kg leg of ham, trimmed and<br />
skin removed; 1 cup of smooth orange<br />
marmalade; quarter cup of Staffords honey;<br />
half a cup orange juice; 3 tbsp Staffords Dijon<br />
mustard; cloves for studding; sage for garnish.<br />
To make: Preheat oven to 180˚C. In a<br />
saucepan combine the marmalade, honey,<br />
orange juice and mustard. Cook over low<br />
heat until the glaze has thickened slightly –<br />
around five to seven minutes. Set aside, but<br />
do not allow to cool completely. If needed<br />
reheat over low heat for one to two minutes.<br />
Score the trimmed leg of ham into a 2cm<br />
diamond pattern. Push a single clove into<br />
the centre of each diamond. Only stud the<br />
top of the ham, or whichever side you’ll be<br />
presenting. Place on a rack above a lined<br />
baking sheet. Generously brush ham with<br />
glaze and place on the lowest rack of the<br />
oven. Every 10 minutes remove the ham from<br />
the oven, rotate and brush on more glaze.<br />
Repeat this until the ham is golden brown,<br />
about 40 to 60 minutes, depending on the<br />
oven. If the top begins to brown too quickly,<br />
loosely place a piece of tinfoil over the top.<br />
Once cooked, remove from the oven and<br />
allow to cool slightly. Sprinkle with sea salt<br />
flakes and serve on a large dish (sliced or<br />
whole) and garnish with fresh sage.<br />
Chocolate raspberry tart<br />
You’ll need: Chocolate pastry - 170g cake flour; 50g icing sugar;<br />
60ml cocoa powder; 2ml salt; 100g cold butter, cubed; 1 egg<br />
yolk; 60ml water. Filling - 200g raspberries; 500ml cream; 60g<br />
caster sugar; 100g Staffords milk choc disks; 150g Staffords dark<br />
choc disks; 5ml Staffords vanilla extract with seeds; 3 eggs, lightly<br />
whisked; 10ml cocoa powder, for dusting<br />
To make: For the chocolate pastry, sift the flour, cocoa powder<br />
and icing sugar into a mixing bowl and add salt. Add cold butter<br />
and work into the flour, using your fingertips, until the mixture<br />
resembles breadcrumbs. Beat the egg yolk with water, add to<br />
the flour mixture and mix until the dough comes together. Turn<br />
out onto a lightly floured surface and knead briefly until smooth.<br />
Wrap in clingfilm and place in the fridge for 20 minutes. Then roll<br />
the pastry out on a lightly flour-dusted surface and line a 25cm<br />
loose-bottomed tart tin. Chill in the fridge for 20 minutes. Preheat<br />
oven to 190°C. Blind bake the pastry case for 12–15 minutes.<br />
Remove from oven and allow to cool.<br />
To make the filling, reduce the oven temperature to 160°C.<br />
Reserve a third of the raspberries for decoration and use the<br />
remainder to line the baked tart case. Place the cream and sugar<br />
in a pan and gently bring to the boil. Stir until the sugar dissolves,<br />
then remove from heat. Add milk choc disks, dark choc disks and<br />
vanilla extract with seeds and stir until smooth. Allow to cool<br />
for five minutes, then stir in the eggs. Transfer the tart case to a<br />
baking sheet and pour chocolate filling over raspberries. Bake<br />
the tart for 25 to 35 minutes, or until the filling is cooked, but still<br />
slightly wobbly in the middle. Allow to cool at room temperature<br />
until set. Decorate with remaining raspberries and a dusting of<br />
cocoa powder round the edges.<br />
For more holiday recipes,<br />
visit getitmagazine.co.za<br />
Festive cooking – hells bells, any cooking – is easier (and tastier) when you use the condiments, baking and specialty<br />
products from the Staffords range. From baking to braaiing, going fancy or keeping it simple, there’s a Staffords product<br />
that will add a little extra punch. You’ll find them at your local supermarket.<br />
<strong>November</strong> <strong>2019</strong> <strong>Get</strong> <strong>It</strong> <strong>Pretoria</strong> 27