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

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

Ingredients

• 3 Rookworst, sliced

• 900g potatoes, chopped

• 500g butternut squash, chopped

• 250g sweet potatoes, chopped

• 3 large carrots, chopped

• 2 large parsnips, chopped

• 1 large turnip, chopped

• 1 large leek, finely chopped

• 1 brown onion, finely chopped

• 500g cabbage, finely chopped

• ½ cup unsalted butter

• Salt and pepper

• ½ cup chopped fresh
  parsley leaves

Method

1. Place the chopped vegetables in a large stock pot, add water to cover. Place over heat, cover, bring to the boil, then reduce heat and simmer until vegetables are tender, around 20 mins.

2. Grill sliced Rookworst until browned.

3. Drain and mash the vegetables. Add the butter and parsley.

4. Serve with the grilled Rookworst.
   

Ingredients

• 1 Black Pudding, chopped into 1.5cm cubes

• 800g cold mashed potato

• 1 bunch shallots,
  finely sliced

• Salt and cracked black pepper to season

• 4 Tbsp plain flour

• 4 - 5 Tbsp rice bran oil,
  plus 2 extra Tbsp

• 5 eggs

• Tomato chutney and
  rocket to serve

Method

1. Shallow fry Black Pudding cubes in
   a frying pan on medium heat until browned. Use paper towel to drain any excess oil. Cool.

2. Mix the mashed potato, one beaten
   egg and shallots with seasoning,
   then carefully fold in the Black
   Pudding pieces.

3. Shape into 8 patties and dust in
   the flour.

4. Heat the rice bran oil in a large non-stick frying pan on medium heat and cook the
   potato cakes until golden and crispy. Remove from the pan and keep warm.

5. Heat the extra oil in the frying pan, then fry the eggs as you desire.

6. Serve two Black Pudding cakes per person, topped with a fried egg and
   a dollop of tomato chutney.

7. Garnish with rocket.

Ingredients

• 4 Kransky sausages

• 1kg potatoes, scrubbed & cubed

• 5 tbs olive oil

• 2 capsicums, diced

• 2 medium yellow onions, cubed

• 4 handfuls fresh green beans

• 2 tsp salt

• 1 tsp pepper

• 2-3 tsp pomegranate molasses

Method

1. Cook potatoes in boiling water for 10 mins, until cooked but not falling apart. Drain and set aside.

2. Heat 1 tbs of oil in a large heavy skillet over medium-high heat. Add sausages, flipping occasionally, until browned on both sides. Transfer to a bowl and set aside. Keep the skillet for the capsicums and onions.

3. Put an additional tbs of oil in the skillet. Add the onions, capsicums and cook, until they are softened and browned in spots, about 7 mins. Remove from heat but keep on the stove.

4. Blanch green beans. Drain and set aside.

5. Add sausages, green beans and potatoes to the skillet with the onions and capsicums. Drizzle 3 tbs olive oil and pomegranate molasses on top. Season with 1 tsp salt and ¾ tsp pepper. Toss everything gently to combine, over a medium flame, until heated through. Serve.

Ingredients

• 1 pack of Big Cheese Kranskies

• 500g of refrigerated tortellini

• 2 tbs olive oil

• 3 Garlic Cloves 

• 1 tbsp tomato paste

• 2 tbsp mixed Italian herbs

• 1 cup of chicken stock

• 1 tsp salt

• 1/3 cup of heavy cream

• 1/4 shaved parmesan

Method

1. Cook pasta according to packet directions.

2. Heat the oil in large frying pan over medium heat. 
3. Slice Cheese Kranskies.
4. Add Cheese Kranskies to frying pan and brown. Once brown remove to plate.
5. Keep frying pan on medium heat and add olive oil, garlic, and cook for 1 minute. Add tomato paste, herbs, chicken stock and salt. Bring to boil.
6. Reduce to simmer and add in cream.
7. Mix in Cheese Kranskies and pasta.
8. Serve and enjoy.

Ingredients

• 2 packs of Curry Chicken Sausages cut into 1½cm pieces diagonally

• 4 ½ cooked cups basmati rice

• 2 Tbsp vegetable oil

• 2 med brown onions, finely chopped

• 3 cloves minced garlic

• 2 tsp minced ginger

• 2 tsp curry powder

• 2 tsp ground coriander

• 2 sachets tomato paste

•  1/2 cup of peas

• 1 cup chicken stock

• 400ml tin light coconut milk

• 1 small sweet potato cut into ½ cm cubes

• ½ tsp salt

• ½ cracked black pepper
• 175g tub light natural yogurt
• 1 cup roughly chopped coriander for garnish

Method

1. In a large non-stick pan on medium heat, add 1 tablespoon of oil and brown the sausage pieces on both sides. Place in a holding dish.

2. In another large non-stick fry pan on low heat add the remaining tablespoon of oil and fry the onions, garlic and ginger until the onions are transparent. Add the remaining spices and stir for another minute until aromatic. Stir in the tomato paste, chicken stock, peas, coconut milk and sweet potato cubes. Bring to the boil, reduce to a simmer and cook covered for approximately 10-12 minutes or until the sweet potato is tender.

3. Gently fold the cooked sausage pieces through the curry sauce.

4. Serve the curry into bowls on a bed of basmati rice with a scoop of natural yogurt and a scatter of chopped coriander on each.
   

Ingredients

• 7kg whole smoked leg ham, on the bone
• 500ml (2 cups) fresh squeezed orange juice
• Whole cloves, to stud
• 125g (3/4 cup, lightly packed) brown sugar
• 170g (1/2 cup) orange marmalade
• 1 teaspoon Chinese five spice
• 2 ½ tablespoons Dijon mustard

Method

1. Place an oven shelf in the lowest position and remove other shelves. Preheat oven to 170°C. Use a small sharp knife to cut around the shank in a zigzag pattern, about 10cm from the end. Carefully run the knife under the rind around the edge of the ham. Gently lift rind off by running your fingers between the rind and the fat. Score fat in a diamond pattern, about 5mm deep. Stud centres of diamonds with cloves.
   
   
2. Combine the sugar, marmalade, Chinese five spice and mustard in a bowl until smooth. Place the ham, fat-side-up, in a large baking dish. Pour the orange juice into the dish. Brush one-third of the glaze over the ham.
   
   
3. Bake the ham for 30 minutes. Brush with half the remaining glaze. Bake, brushing once with remaining glaze, for a further 1 1/4 hours or until ham is cooked through and the surface is sticky and golden. Set aside for 15 minutes to rest before carving.