NOV 2019- JHB South

Honey mustard glazed ham
You’ll need: 3kg leg of ham, trimmed and skin
removed; 1 cup smooth orange marmalade;
quarter of a cup Staffords honey; half a
cup orange juice; 3 Tblsps Staffords Dijon
mustard; cloves for studding; sage for garnish
To make: Preheat oven to 180˚C. In a
saucepan combine the marmalade, honey,
orange juice and mustard. Cook over low
heat until the glaze has thickened slightly –
around five to seven minutes. Set aside but
do not allow to cool completely. If needed
reheat over low heat for one to two minutes.
Score the trimmed leg of ham into a 2cm
diamond pattern. Push a single clove Into
the centre of each diamond. Only stud the
top of the ham, or whichever side you’ll be
presenting. Place on a rack above a lined
baking sheet. Generously brush ham with
glaze and place on the lowest rack of the
oven. Every 10 min remove the ham from
the oven, rotate and brush on more glaze.
Repeat this until ham is golden brown, about
40 to 60 minutes, depending on the oven. If
the top begins to brown too quickly, loosely
place a piece of tinfoil over top. Once cooked,
remove from oven and allow to cool slightly.
Sprinkle with sea salt flakes and serve on a
large dish (sliced or whole) and garnish with
fresh sage.
Chocolate raspberry tart
You’ll need: Chocolate pastry - 170g cake flour; 50g icing sugar;
60ml cocoa powder; 2ml salt;100g cold butter, cubed; 1 egg yolk;
60ml water. Filling - 200g raspberries; 500ml cream; 60g caster
sugar; 100g Staffords milk choc disks; 150g Staffords dark choc
disks; 5ml Staffords vanilla extract with seeds; 3 eggs, lightly
whisked; 10ml cocoa powder, for dusting
To make: For the chocolate pastry, sift the flour, cocoa powder
and icing sugar into a mixing bowl and add salt. Add cold butter
and work into the flour, using your fingertips, until mixture
resembles breadcrumbs. Beat egg yolk with water, add to the
flour mixture and mix until dough comes together. Turn out onto
a lightly floured surface and knead briefly until smooth. Wrap
in clingfilm and place in the fridge for 20 minutes. Then roll the
pastry out on a lightly flour-dusted surface and line a 25cm loosebottomed
tart tin. Chill in the fridge for 20 minutes. Preheat oven
to 190°C. Blind bake the pastry case for 12 – 15 minutes. Remove
from oven and allow to cool.
To make the filling, reduce the oven temperature to 160°C.
Reserve a third of the raspberries for decoration and use
remainder to line the baked tart case. Place the cream and sugar
in a pan and gently bring to the boil. Stir until sugar dissolves,
then remove from heat, add milk choc disks, dark choc disks and
vanilla extract with seeds and stir until smooth. Allow to cool
for five minutes, then stir in the eggs. Transfer the tart case to a
baking sheet and pour chocolate filling over raspberries. Bake
the tart for 25 to 35 minutes, or until the filling is cooked but still
slightly wobbly in the middle. Allow to cool at room temperature
until set. Decorate with remaining raspberries and a dusting of
cocoa powder round the edges.
For more holiday recipes,
visit getitmagazine.co.za
Festive cooking – hells bells, any cooking – is easier (and tastier) when you use the condiments, baking and specialty
products from the Staffords range. From baking to braaiing, going fancy or keeping it simple, there’s a Staffords product
that will add a little extra punch. You’ll find them at your local supermarket.
November 2019 Get It Joburg South 21
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