Christmas dip
So called because it's green, white and red layers look very festive served in a glass bowl. It is a big hit with teenagers and young people in particular. The recipe originally came from 'Good Taste' December 2003.
2 ripe avocadoes
2 tbsp fresh lime juice
1 small red chilli finely chopped
salt and freshly ground pepper
1 x 300g carton sour cream or greek yoghurt
1 tbsp taco seasoning
1 or 2 ripe tomato, quartered, deseeded, finely chopped
1 tbsp chopped coriander
For the guacamole - mash avocado flesh, add lime juice and chilli. Taste and season with salt and pepper. Spoon into 2 small glass serving bowls or one larger one.
Combine the sour cream or greek yoghurt and taco seasoning and spread over the guacamole layer. Cover with plastic wrap and place in the fridge for 2 hours to firm up.
Combine the tomato and chopped coriander and sprikle over the sour cream mixture to cover.
Serve immediately with corn chips.
Baked ham with fabulous ginger marmalade and port glaze
Every few years I try a new ham glaze but nothing so far has been as good so I always return to this one. The original recipe was in 'Good Taste' December 2001.
1 x 8kg leg of ham on the bone
1 x 480 g jar ginger marmalade
1/2 cup port
Cloves to decorate
2 tbsp drained green peppercorns
Preheat oven to 180 degrees celcius. Place oven shelf on the lowest position and remove the other shelves.
Unwrap ham, rinse briefly under cold water and pat dry with paper towel.
Use a small sharp knife to cut around ham shank in a zig zag pattern about 10 cm from end. Carefully run knife under the rind around edge of ham, gently lift rind in one piece, running your fingers between rind and fat where still joined. Lift rind off in one piece, wrap in damp tea towel and place in the fridge. Use for covering leftover ham.
Trim excess fat from ham, leaving a 1cm thick covering all over. Use a knife to score fat in diamond pattern, 5 mm deep. Pour a small amount of water in the roasing pan. Place ham on a wire rack in the pan. Wrap overhanging shank in foil to prevent juices dripping in the oven.
To make the glaze heat the ginger marmalade in a saucepan over medium heat for 5 - 7 minutes. Add port and mix until combined. Pour half the glaze over the ham, using a spatula to spread evenly over the surface. Stud each diamond with a clove. Add peppercorns to remaining glaze and put aside.
Bake ham in preheated oven for 1 hour. Remove from oven, increase heat to 220 degrees celcius. Pour over remaining glaze and spread evenly. Turn oven back to 180 degrees and bake for a further 20 minutes until well browned. Remove from oven, rest 15 minutes before carving or can carve later when cold. Either way it is delicious. Smells and tastes amazing.
The photos are from the Botanical Gardens in Hobart yesterday. Lovely day with Pru and Kez!
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