— Recipes —
Summer Potato Salad "Olivie"
10 Wilcox Perla Potatoes
2 boiled eggs
1 clove garlic (sliced)
2 shallots (sliced)
1 tbsp mayonnaise
Sour cream 1 tablespoon
½ lemon juice
20 raw green beans (chopped)
1 stick celery (diced)
½ rock melon (diced)
2 tbs feta cheese
2 tbs cooked Chorizo sausage (chopped finely)
- Boil Wilcox Perla potatoes and eggs together, with a pinch of salt for 12 minutes.
- For the salad: to a cold pan, add garlic and shallots a pinch of sea salt and cook gently until caramelised. Add Chorizo and almonds and warm through.
- Construct the salad in two parts. For the potato layer: place mayonnaise, sour cream and a handful of fresh dill into bottom of a bowl. For the top layer: add green beans, celery, rock melon and feta.
- Remove Wilcox Perla potatoes and eggs from the heat, once they have finished cooking. Cool slightly, and slice in half.
- Carefully peel eggs and chop roughly. Add eggs and potatoes to the bowl with the mayonnaise mixture. Add dill, a pinch of sea salt and squeeze over lemon juice. Mix gently.
- To serve: combine Chorizo sausage mixture with rest of potato salad. Mix gently once again and add final rock melon mixture.
Lyn's Almond Meringue by Chef Nick Honeyman
Christmas is all about memories and family. This recipe from Nick Honeyman is inspired by a cake his mom made growing up. It is absolutely delicious and the texture is both chewy & crunchy. The perfect, easy recipe to impress your guests or to bring as a little gift. Enjoy!
6 Egg whites, cold
200g Dark chocolate
Preheat oven to 190C (conventional) and grease 8inch pan.
Chopp almonds and chocolate
In a kitchenaid start beating the whites at low speed until they are foamy, add salt to speed up whipping and help to stabilize the whites. Move on to medium/medium-high speed until the whites form soft, rounded peaks. Gradually add the sugar.
With a spatula gently fold under the almonds and chocolate.
Fill mixture in greased pan and bake at 190c for 10 min. Reduce temperature to 120C and bake for 30min. Test cake with clean knife or wooden pick.
Let cool down and dust with icing sugar or cocoa to serve.
Harmony Glazed Ham by cjef nick honeyman
5-6kg Harmony Champagne Ham
30g extra virgin olive oil
1 orange juice& zest
1 lime juice & zest
6g sea salt
200g brown sugar
80g chardonnay or sherry vinegar
80g ABC Soy sauce (dark soy)
100g Manuka honey
50g Dijon mustard
10 fresh bay leaves
Turn on the oven to 180deg c. Make sure that you are prepping the ham from cold. Starting from the bottom of the ham remove the skin leaving as much of the fat on as you can. When you reach the knuckle leave the skin on. Assess the fat on the ham and trim off any excess, you would ideally like a 1cm layer across the ham. Score the ham on the angle with 2cm cubes.
Place the ham on to a roasting tray which is lined with greaseproof paper. In a bowl mix all of the ingredients for the marinate and pour them over the ham rubbing it into the scoring then put the tray in the oven at 180deg for 45mins basting it every 15mins.
In a pot bring all of the ingredients except the honey to a simmer, remove from the heat and then incorporate the honey.
After the ham has been in for 45mins take it out cover it with half of the glaze mixture, return it to the oven for 15mins and repeat the process with the other half of the mixture and cook for a further 15mins.
We are no ready to stud the ham with the cloves, glaze the ham once more with the juices and the in the scoring corners evenly distribute the cloves, ten of which you will pin on the fresh bay leaves. Return to the oven for a further 20mins and then transfer it to a carving board and serve.
The reason for trimming the ham cold is because if the fat is at room temperature you will pull it off when you take off the skin and have an uneven coating on you ham.
For those who do not like the flavour of orange 1 cup of pineapple juice can be substituted in place of 2 oranges and zest.
The key is to baste your ham as much as you can with the juices of the roasting tray to get that wonderful caramel glazed colour. If your oven at home is not fan forced this recipe may take a little longer, just continue checking and basting the ham until it is a dark caramel colour and the gaze is a thick sticky consistency.