Highpoint has just released a selection of
Christmas recipes with ingredients that can be freshly sourced from their
new Fresh Food Market...
Cranberry and Balsamic Glazed Ham
Serves 12
275 g jar cranberry sauce
1/2 cup (125 ml) balsamic vinegar
1/2 cup (100 g) firmly packed light brown sugar
1 tablespoon Dijon mustard
4 kg half leg cooked ham, on the bone
Whole cloves, to decorate
Preheat the oven to 180°C.
Line a large roasting tray with baking paper and set a rack on top.
To make the glaze, heat the cran berry sauce, balsamic vinegar, brown sugar and mustard together in a small saucepan over low heat, stirring occasionally, until the sugar dissolves. Strain through a fine mesh sieve, discard any lumps and set aside to cool.
To prepare the ham, cut through the skin around the shank. Slip your fingers between the skin and the fat and peel off the skin. Trim the fat, leaving an even layer over the ham.
Score the fat diagonally at approximately 3 cm intervals in one direction and then the opposite direction, to create a diamond pattern. Press cloves into the fa t in the centre of each diamond, to decorate. Place the ham on the rack of the prepared tray. Pour the glaze over the ham and brush to coat.
Cook the ham , glazing every 15 minutes with the pan juices , for 1 1/4–1 1/2 hours, until caramelised golden brown .
Remove from the oven, cover loosely with foil and set aside to rest for 10 minutes. Slice to serve. Serve hot or cold.
Roast Pork with Pistachio Stuffing
Serves 6-‐8
1.5 kg boned pork leg
sea salt
olive oil, for drizzling
Pistachio stuffing
30 g butter
1 tablespoon olive oil
1 large onion, finely chopped
1 clove garlic, finely chopped
2 cups (120 g) fresh breadcrumbs
1 cup (140 g) pistachios, coarsely chopped
1 small handful flat leaf parsley, coarsely chopped
finely grated zest of 1 lemon
sea salt and freshly ground black pepper
Score the pork skin at 2 cm intervals.
Set the pork, skin side up on a colander. Scald the skin with boiling water. Pat dry with paper towel. Generously season the skin with salt, rubbing it into the cuts. Place the pork, skin side up on a tray and refrigerate uncovered for 2 hours , to dry out.
Meanwhile to make the stuffing, melt the butter and oil together in a small frying pan over low heat, add the onion and garlic and cook until softened. Transfer into a medium bowl, add the breadcrumbs, pistachios, parsley and lemon zest and mix well to combine. Season with salt and pepper.
Preheat the oven to 220°C. Lay the pork skin side down on a clean kitchen surface. Cut half way down the centre of the meat and then horizontally half way across on either side of the centre cut, to create two flaps. Fold the flaps out, to open like a book. Spread half of the stuffing down the centre of the pork and fold the flaps back over to enclose. Secure at intervals with kitchen string. Drizzle the skin with oil and season with a little more salt. Place the pork skin side up in a large roasting dish.
Shape the remaining stuffing into a fat sausage , wrap in aluminium foil and set aside. Cook the pork for 25 minutes at high heat. Decrease the temperature to 180°C. Add the stuffing log to the roasting dish and cook the pork for a further 45 minutes, or until the juices run clear and the skin has crackled. If using a meat thermometer the pork is cooked when the internal temperature reads 75⁰C when inserted into the thickest part. Remove dish from the oven , transfer pork onto a hot tray and set aside in a warm place to rest for 15 minutes.
Remove and discard the string. Remove the crackle to carve the meat. Serve meat with crackle and additional stuffing .
Turkey, Prawn and Pomegranate Salad
Serves 6
2 kg turkey breast
1 small onion, halved
2 bay leaves
4 black peppercorns
1.5 kg cooked prawns, peeled with tails left on
1 large handful baby spinach leaves
1/ 2 pomegranate , seeds removed
1 small red onion, finely sliced
1 small handful flat leaf parsley, coarsely chopped
Lemon dressing
2 tablespoons lemon juice
1 clove garlic, crushed 1 teaspoon
Dijon mustard
1/2 teaspoon caster sugar
1/3 cup (80 ml) extra -‐virgin olive oil
Sea salt and freshly ground black pepper
Lemon mayo drizzle
1/4 cup (60 ml) whole egg mayonnaise
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
Sea salt
Remove and discard the skin and any sinew from the turkey breast. Place the turkey, onion, bay leaves and peppercorns in a large saucepan and cover with cold water. Gently simmer for 45 minutes or until cooked through. Set aside to cool slightly in the poaching liquid. Transfer turkey onto a large plate and refrigerate until completely cool. Meanwhile to make the lemon dressing, combine the lemon juice , garlic, mustard and sugar in a small bowl. Gradually whisk in the oil and season with salt and pepper. To make the lemon mayo drizzle, whisk the mayonnaise, lemon juice and mustard together in a small bowl. Season with salt.
Shred the turkey into small chunks. Combine the turkey, prawns, spinach, onion, half of the pomegranate seed s and parsley in a large bowl.
Pour over the lemon dressing and toss to coat. Arrange onto a serving platter and sprinkle with the remaining pomegranate seeds.
Drizzle with lemon mayo.
Serve.
Summer
Christmas
Pavlova
Serves
8
6
large
egg
whites ,
at
room
temperature
1
1/2
cups
(300
g)
caster
sugar
2
tablespoons
corn
flour
2
teaspoons
white
vinegar
Topping
1
1/2
cups
(375
ml)
thickened
cream
1
tablespoon
icing
sugar
250
g
strawberries ,
hulled
and
halved
125
g
blueberries
Preheat
the
oven
to
120°C.
Draw
a
23
cm
disc
on
the
underside
of
a
piece
of
baking
paper
and
place
disc
side
down
on
a
baking
tray. Whisk
the
egg
whites
using
an
electric
mixer
with
a
whisk
attachment,
until
soft
peaks
form.
Gradually
add
the
sugar,
one
tablespoon
at
a
time,
whisking
continuously
until
the
meringue
is
thick
and
glossy
and
the
sugar
has
completely
dissolved.
Spoon
the
meringue
into
the
centre
of
the
marked
disc
and
spread
out
to
an
even
thi ckness,
creating
decorative
waves
around
the
edge.
Bake
for
1
1/2
ho urs,
or
until
slightly
crisp
on
the
outside,
but
not
coloured.
Turn
the
oven
off
and
leave
the
pavlova
in
the
oven,
until
cooled
completely.
To
decorate,
whisk
the
cream
and
icing
sugar
together
using
an
electric
mixer
with
a
whisk
attachment,
until
soft
peaks
form.
Spread
the
cream
over
the
top
of
the
pavlova
and
scatter
the
strawberries
and
blueberries
over
the
top.
Slice
to
serve.
On Tuesday nights, Attica serves new ideas and test dishes that challenge and please. The menu is different every week and seasonal. Priced at $95 a head for 5 courses, it is no surprise that there is a consistently long waiting list.
