Double Smoked Christmas Ham in Ginger Beer

Double Smoked Christmas Ham in Ginger Beer

Ingredients

Glazing Ingredients

  • 1 cup fresh squeezed orange juice
  • Zest from 3 oranges
  • 1/3 cup Cointreau
  • ¾ cup brown sugar
  • 2 tsp ground ginger
  • 2 tsp Dijon mustard
  • 1 cinnamon stick
  • 1 tsp coriander seeds
  • Whole jar of Buderim ginger marmalade

Baking ingredients

  • 3 large bottles Bundaberg ginger beer
  • 1 whole GÖTZINGER leg ham (bone in)
  • 500g crushed macadamia nuts (used for crust)
  • One large foil tray (deep)

Method

  1. Mix all glaze ingredients in a small saucepan and simmer until syrupy, set aside to cool
  2. Fill disposable baking tray with ginger beer
  3. Place ham skin side down in ginger beer (leave skin on to prevent drying out)
  4. Put tray with ham into smoker/BBQ and start smoking for 1 hour at the lowest temperature possible (Keep below 100˚C if possible)
  5. After 1 hour, turn ham skin side up (with skin on) and smoke for another hour
  6. After the second hour, remove the skin leaving the ham ‘skin’ side up
  7. Begin basting ham with pre-prepared glaze every 5-10min until 90% of the glaze liquid mixture is used (keep rest for later)
  8. Increase the temperature slowly until golden
  9. Mix crushed macadamia nuts with left over glaze (there will be ginger pieces in the bottom, put those on too, they add flavour) and press into ham to act as a crust over the top of the glaze
  10. Continue to bake until crust is golden brown
  11. Once cooked to your liking, remove from tray and carve to serve
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Chorizo Huevos Roto (Traditional Spanish breakfast)

Chorizo Huevos Roto (Traditional Spanish breakfast)

Serves 4

Ingredients

  • 4 large potatoes peeled and cut into1 cm slices
  • 1 packet Gotzinger Chorizo cut diagonally into 1cm pieces
  • 1/3 cup of olive oil
  • 3 cloves crushed garlic
  • 1 finely sliced onion
  • 1/4 teaspoon cracked black pepper
  • ½ teaspoon red chili flakes
  • 1 tablespoon smoked paprika
  • 1 vegetable stock cube dissolved in 1 cup of boiling water 
  • 4 eggs

  • Flat leaf parsley and lemon wedges to serve

Method

  1. Preheat oven to 180 fan forced and then in a baking dish, arrange the potatoes so that each piece is just overlapping in a scalloped look.
  2. Combine next 7 ingredients and pour over potato pieces and bake until golden. This may take 1 hr.
  3. BBQ or fry chorizo pieces until golden on both sides and fry the eggs.
  4. To serve scatter the chorizo pieces over the potato bake and top with a fried egg. Garnish with flat leaf parsley and a wedge of lemon.
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Spicy Kabana Spinach and Risoni Soup

Spicy Kabana, Spinach and Risoni Soup

Serves 4

Ingredients

  • 1 packet Gotzinger Kabana sliced diagonally into 1 cm pieces
  • 1 tablespoon olive oil
  • 2 large brown onions roughly chipped
  • 3 cloves minced garlic
  • 1 teas red chili flakes
  • 2 sticks celery finely sliced
  • 1 large carrot finely chopped
  • 2 tablespoon tomato paste
  • 1 heaped tablespoon Italian spices
  • ½ teaspoon each of salt and cracked black pepper
  • 3 bay leaves
  • 4 cups chicken broth
  • 1 400g tin crushed tomatoes
  • ½ cup risoni pasta
  • 2 tightly packed cups of baby spinach
  • 1 cup shaved Parmesan cheese
  • 1 loaf of crusty bread
  • Roughly chopped flat leaf parsley to garnish

Method

  1. On medium heat in a non-stick fry pan brown kabana pieces on both sides and set aside. (No oil required)
  2. In a large saucepan heat the olive on a medium to low heat, then add the onion and caramelize for 5 to 10 minutes.  Stir in the garlic and chili and cook for another minute.
  3. Add the celery, carrot, tomato paste, spices, salt and pepper, bay leaves, broth and tinned tomatoes mixing well. Cook on a medium to low heat for 20 minutes with the lid on until carrots and celery are cooked through.
  4. Remove the lid and bring back to the boil, then stir in the risoni pasta and cook on a light boil until pasta is al dente.
  5. Fold through the Kabana pieces and baby spinach. Remove from heat and rest for a minute before serving to enable the spinach to wilt.
  6. Serve in bowls, scattered with Parmesan cheese and a side of crusty warm bread.
  7. Garnish with parsley

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