COOK’S NOTES

Taste - - Eat Christmas Lunch -

Co­conut & vanilla cake

• To make tof­fee sauce, bring 100g but­ter, 11/2 cups brown sugar and 300ml cream to the boil in a small saucepan. Re­duce heat and sim­mer for 5 min­utes or un­til thick­ened. Al­low to cool be­fore us­ing.

Glazed ham

• A large ham weigh­ing 9-10kg will cater for about 30 peo­ple. This recipe can be made with a half ham, too.

• Store your left­over ham in the fridge cov­ered with a clean tea towel rather than plas­tic wrap and it will last for 5-7 days. • Serve the ham with salt-roasted pota­toes on the side. Toss 700g new baby or halved gourmet pota­toes with olive oil, a sliced fresh gar­lic clove and rose­mary leaves then ar­range on a bed of 2-3 Tbsp rock salt. Roast at 180°C for 20-25 min­utes or un­til ten­der and coloured. ○

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