Arhive zilnice 17/12/2015

500 gr. di scalogno
350 gr. di acqua
250 gr. di aceto di lamponi
15 gr. di sale
15 gr. di zucchero di canna
1 spicchio d’aglio
1 foglia alloro

Unire in una pentola l’acqua, l’aceto, lo zucchero, il sale e le spezie. Portare a bollore poi togliere dal fuoco e far intiepidire. Mettere lo scalogno pulito in un barattolo a chiusura ermetica e versare sopra la salamoia fino a completa copertura. Chiudere il barattolo e sterilizzare. La conserva sarà pronta dopo 3 settimane

To cook the ham 
5kg Ham on the bone
300g (2 large) Onion, roughly chopped
150g (2 med) Carrot, roughly chopped
1 stick Celery, roughly chopped
2 leaves Bay
4 sprigs Thyme
1 bunch Parsley stalks
½ bulb Garlic, roughly chopped
1 tsp Black peppercorns
4ltr Water, boiling 

To glaze the ham 
40g English mustard powder
60ml Dark rum
10g Mixed spice
5g Ground coriander
¼ tsp Ground cloves
1 tsp Fennel seeds, toasted and finely ground
¼ tsp Smoked paprika
80ml Honey, runny
40g Demerara sugar

Preheat your oven to 150°C.

In a large, deep roasting tray, place the ham on top of all the chopped vegetables and herbs. Place in the oven, pour in the boiling water and loosely cover with tin foil.

Cook for 3 hours, then carefully remove from the oven and place the ham onto a clean tray to cool sligh...

350ml Cider vinegar
350ml Water
7g Turmeric
4g Ginger powder
7g Yellow mustard seeds
7g Black mustard seeds
200g Cauliflower florets 2cm
200g French beans, cut in half
200g Red pepper, diced 1cm
200g Onion, diced 1cm
200g Carrots, cut in half and sliced 2mm
200g Caster sugar
20g English mustard powder
60g Plain flour

In a large saucepan on a high heat, bring the vinegar, water, spices and mustard seeds to the boil.

Add all the vegetables and cook on a gentle boil for 3 minutes.

Using a slotted spoon, drain off the vegetables onto a clean tray and leave to cool.

Add the sugar and bring the mixture back to the boil. With a whisk, in a small bowl, mix the mustard powder and plain flower with a little warm water to make a paste. Whisk this paste into the boiling cooking liquor...