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Here’s a fantastic glaze recipe for a hame on the bone that will make your Christmas centrepiece absolutely delicious. It combines sweet, tangy, and spicy flavours for a perfectly caramelised finish. Ingredients: For a 4-6 kg ham on the bone 1 cup (250ml) orange juice 1/2 cup (125ml) maple syrup or honey 1/2 cup (125g) brown sugar 2 tbsp Dijon mustard 2 tbsp wholegrain mustard 1/4 cup (60ml) apple cider vinegar 1/4 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp smoked paprika (optional for smokey flavour) Optional garnish: Whole cloves for studding Orange slices or fresh herbs for decoration…
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Baste with butter. Wrap baking dish with baking paper and foil. Start with breast side down (half-way during cooking time breast side up) finish remaining cooking time breast side down. Cook for 40 minutes per 1kg meat @ 180 C. Cook for an extra 15 minutes for stuffing. Leave on a rack and let it rest for 20 minutes before carving.
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For those of you who love your roast pork, achieving the crispiest, most mouth-watering crackling can be a bit illusive. Do not fear! Follow my easy steps and you’ll have a cracking crackling for Christmas this year! Dry the rind – THE most important thing to remember is to get as much of the moisture out of the pork rind as possible. The dryer your rind is, the better your crackling will be. Once you’ve removed your pork from it’s packaging, pat it dry with some paper towel. Another trick to getting the rind super dry is to dry it…
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Rich in fat and salt, the humble pork belly fuses the crunch of crispy skin with tender, juicy meat making it one of the most popular meat dishes in restaurants around the world. Here at Di Censo Fine Foods, we stock outdoor bred and ethically farmed Mt Mercer pork, so you can cook your pork belly at home to perfection, using the best produce we have on offer! Pork belly preparation Remove the pork belly from its packaging and pat the meat down to remove any moisture. Using a sharp knife score the skin at 1 cm intervals being careful…
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What a lovely time of year this is. The weather is warming up, the days are longer, kids are finishing up school for the year and everyone is starting to wind down a little and relax. Christmas time means lots of different things to different people, but I think a common thread to most people’s holiday/festive season, is family. It’s normally the time people take leave from work to either travel for holidays or stay at home and spend quality time with their loved ones. Whatever this time of year means to you, I’m sure one important feature will be…
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We all love a deliciously cooked steak, but not everyone knows how to choose a cut they like and cook it correctly. This blog will outline the various cuts available and how best to cook them. Hopefully, this will encourage those not too sure to confidently purchase and cook a delicious steak. For optimal quality, we only choose to purchase our beef through ethical Victorian farms who have raised their cattle on grass. It is extremely important to us that our produce has been raised to the highest animal husbandry standards and that the beast has been raised grazing as…
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With this cold snap we are experiencing at the moment, I thought it appropriate to have a look at what a slow cooker is and some of the best options out there on the market. A slow cooker (or crock pot as they were once known) is an essential kitchen appliance for the busy, time-poor families of today. Shaped like a large pot with a lid and controls for cooking on the front or side, food is cooked at a low temperature over a extended period of time. This way of cooking, ensures your creation is tender, moist and infused with all…
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Mothers Day in Australia is fast approaching and nothing says “I love you” more than cooking Mum a delicious meal. Whether it’s breakfast in bed or a more decadent evening meal, celebrate all the special woman in your life and let your efforts speak of your appreciation for all the meals they have cooked for you over the years! Surprise her with breakfast in bed? Nothing beats delicious outdoor bred, house smoked bacon paired with some truly open range Kiss & Run or Milawa eggs, avocado and seasonal heirloom tomatoes, topped with salt and pepper and a light drizzle of…
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Food labelling is a hot topic in Australia. As consumers we are bombarded with images of cows freely grazing on grass, chickens foraging in the great outdoors and pigs happily playing in the mud. These are the images marketers want us to see and relate to the products they are representing. In contrast to these images which appeal to our emotions and make us “feel” good about buying them for our family, the reality can be quite the opposite. So how are we, as time poor consumers, really expected to understand the food labelling process here in Australia and be…
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The Slow Food Movement has its roots in Rome, Italy where in 1986, Carlo Petrini led a protest against the opening of a McDonald’s restaurant in Piazza di Spagna. This demonstration was made up of many people like Petrini, who were in opposition to the “fast food” juggernaut that appeared to be taking over the food landscape in Europe. Slow Food was created as an alternative to fast food. According to Slow Food its goal is to “prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food…
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