CUR­TIS STONE: his sea­sonal favourites

Renowned chef Cur­tis Stone shares his Christ­mas recipes. A suc­cu­lent glazed ham and a twist on the tra­di­tional pav will make stun­ning cen­tre­pieces for your fes­tive ta­ble.

Australian Women’s Weekly NZ - - CONTENTS -

Best-ever glazed ham

SERVES 8 WITH LEFT­OVERS PREP AND COOK TIME 2 HOURS 15 MIN­UTES (+ REST­ING TIME) 1 half leg ham, bone in (about 4.5kg) 2 car­rots, peeled, cut into large chunks 2 cel­ery sticks, cut into large chunks 1 onion, cut into large chunks 4 ripe peaches 2 ta­ble­spoons caster su­gar wa­ter­cress, to serve


40g but­ter 1 small onion, coarsely chopped 2 ripe peaches, de-stoned, coarsely chopped 2 whole star anise ¾ tea­spoon ground car­damom ¾ cup (180ml) dark rum ¾ cup (180ml) white wine vine­gar 1 cup (220g) firmly packed brown su­gar 1 Pre­heat oven to 180°C (160°C fan-forced). Run a small sharp knife down the back of the ham. Us­ing your fin­gers, gen­tly sep­a­rate skin from fat. Re­move and dis­card skin. Run knife over fat to lightly score all over in a di­a­mond pat­tern. Place ham in a bak­ing dish with car­rots, cel­ery and onion. Cover ham with foil. Bake for 1 hour. 2 PEACH AND RUM GLAZE Mean­while, in a medium saucepan over medium-high heat, melt but­ter. Add onion and cook, stir­ring of­ten, for 4 min­utes. Add peaches, star anise and car­damom and cook, stir­ring oc­ca­sion­ally, for 7 min­utes. Add rum and ½ cup (125ml) of the vine­gar and cook for 5 min­utes or un­til re­duced by one-quar­ter. Add brown su­gar and cook, stir­ring, for 4 min­utes or un­til the su­gar dis­solves. Re­move from heat and stir in re­main­ing ¼ cup (60ml) vine­gar. Set aside for 10 min­utes to de­velop the flavours. Re­move star anise and dis­card. Care­fully trans­fer glaze to a blender and blend un­til smooth. Re­serve 1 cup of the glaze for serv­ing. 3 Brush ham all over with re­main­ing glaze. Bake ham, bast­ing with glaze ev­ery 15 min­utes, for a fur­ther 1 hour or un­til ham is warmed through and evenly caramelised. 4 Set ham aside for 20 min­utes to rest. Strain any juices from the bak­ing dish into a tall, nar­row jug. Skim off and dis­card any fat that rises to the sur­face. Stir juices into re­served glaze for serv­ing. 5 Mean­while, to make caramelised peaches, pre­heat char­grill pan over medium-high heat. Halve and de-stone 4 ripe peaches. Dip halves into caster su­gar. Lightly oil pan; cook peaches, cut-side down, for 1 minute or un­til caramelised. 6 Carve the ham and serve with the glaze mix­ture, caramelised peaches and wa­ter­cress.

Smashed pavlova tray with peaches, thyme and mas­car­pone

SERVES 12 PREP AND COOK TIME 2 HOURS 30 MIN­UTES (+ COOL­ING AND STAND­ING TIME) 6 large egg whites, room tem­per­a­ture 1½ cups (330g) caster su­gar 1 tea­spoon dis­tilled white vine­gar ½ tea­spoon vanilla ex­tract ¼ tea­spoon sea salt flakes 2 ta­ble­spoons corn­flour 4 white or yel­low peaches, ripe but firm 1 cup (220g) caster su­gar, ex­tra 1 le­mon, rind finely grated, juiced 250g fresh rasp­ber­ries 250g mas­car­pone 1½ cups (375ml) cream 3 sprigs fresh thyme, leaves picked 1 le­mon, rind finely grated, ex­tra 1 Po­si­tion rack in cen­tre of oven and pre­heat oven to 150°C (130°C fan­forced). Line a 40cm x 33cm (ap­prox­i­mately) rimmed bak­ing tray with bak­ing pa­per. 2 In the bowl of stand mixer fit­ted with whisk at­tach­ment, beat egg whites un­til foamy. Grad­u­ally add the su­gar, beat­ing on medium-high speed for 10-15 min­utes or un­til firm, glossy peaks form. Beat in vine­gar, vanilla and salt. Sift corn­flour over meringue and gen­tly fold in. 3 Spoon 8 large dol­lops of meringue onto the pre­pared tray. Us­ing an off­set spat­ula or pal­ette knife, gen­tly spread meringue into an even layer. 4 Place meringue in the oven, im­me­di­ately re­duce tem­per­a­ture to 105°C (95°C fan-forced). Bake for 1 hour and 30 min­utes, or un­til meringue is crisp on the out­side but still has a marsh­mal­low-like cen­tre and puffs ever so slightly. Turn off oven, prop oven door open with wooden spoon and leave meringue in oven to cool. 5 Gen­tly run a small pal­ette knife along edges of pavlova to loosen from tray. Place another bak­ing tray over pavlova and in­vert, bot­tom side up. Re­move pa­per. In­vert pavlova back into orig­i­nal tray. Lift cor­ner and break pavlova into large ran­dom-sized pieces. Place in an air­tight con­tainer un­til serv­ing. 6 Halve peaches and re­move stones. Cut each peach into 8 wedges. In a large bowl, gen­tly toss peaches with ¼ cup (55g) of the ex­tra su­gar and the le­mon rind and le­mon juice to coat. Let stand at room tem­per­a­ture, toss­ing oc­ca­sion­ally, for 30 min­utes or un­til juices form. 7 Mean­while, in a blender, purée rasp­ber­ries with the re­main­ing ¾ cup (165g) su­gar un­til smooth. Push purée through a fine sieve into a bowl, dis­card­ing seeds. Chill rasp­berry sauce. 8 In a medium bowl, use a hand-held elec­tric mixer to beat mas­car­pone and cream un­til firm peaks form (don’t over­beat). 9 Close to serv­ing, scat­ter pavlova on a large plat­ter, slightly over­lap­ping. Dol­lop mas­car­pone mix­ture on top of some pavlova pieces. Top with peach mix­ture; driz­zle with rasp­berry sauce. Sprinkle with thyme leaves and ex­tra le­mon zest.

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