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

• 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 American Rindless Bacon rashers chopped

• 2 x 400g cans cannellini beans, mashed

• 200g steamed broccoli, chopped

• 3 cups cooked brown rice

• ½ cup grated mozzarella

• 1 egg, lightly beaten

• ¼ cup chopped basil leaves

• 2 Tbsp olive oil

• Tomato chutney, to serve

• Sea salt & black pepper

Ingredients

1. Cook bacon at high heat on non-stick pan until golden.

2. Add mashed cannellini, broccoli, brown rice, salt, pepper, mozzarella, egg, bacon and basil in a bowl and mix well to combine.

3. Shape 2 Tbsp of mixture into fritters and refrigerate for 20 mins.

4. Cook fritters in large frying pan over medium heat and cook fritters until golden.

5. Serve with green salad and chutney.

Ingredients

• 1 packet Continental Franks, sliced in 2cm pieces

• 3 large potatoes, sliced

• 6 strips American Rindless Bacon, chopped

• 40g unsalted butter

• ½ bunch shallots finely sliced

• 2 Tbsp plain flour

• ½ tsp each salt & black pepper

• Pinch of nutmeg

• 2 cups milk

• 2 cups cheddar cheese, grated

Method

1. Cook potatoes in boiling salted water. Strain.

2. Preheat oven to 180°C

3. In a large nonstick frying pan over medium heat, fry American Rindless Bacon until crisp. Remove bacon and transfer to plate.

4. In the same pan on medium heat, fry Continental Franks until brown. Set aside.

5. In a medium saucepan over low heat, melt butter until just starting to bubble then add the shallot. Cook for one minute. Add the flour, nutmeg, salt and pepper. Stir for another minute enabling flour to cook a little then add the milk. Keep stirring until sauce thickens. Remove from heat. Fold in cheese and bacon pieces.

6. In a baking dish, layer potato slices, then Continental Franks pieces then cover in sauce. Sprinkle
   with cheese.

7. Bake for 45 mins until golden. Serve with green salad.
   

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.

Ingredients

• 2 Knackwursts, diced

• 1 Large baguette

• 5 Large eggs

• 1/3 Cup heavy cream

• ¾ Cup grated cheddar cheese

• 2 shallots thinly sliced

• Salt and pepper to taste

• ½ Tbsp butter

Method

1. Pre heat oven to 170°C.

2. In a pan add butter, fry Knackwurst

   until brown then set aside.

3. In a medium bowl beat eggs and cream together, then fold in knackwurst, cheese and shallots.

4. Cut a long rectangle through the top of the baguette.

5. Partially remove the inside bread from

   the baguette.

6. Spoon the mixture into baguette and

   sprinkle with salt & pepper.

7. Bake for 25 minutes at 170°C.

8. Cut and serve warm.

Ingredients

• 1 pack Honeywurst, 1.5cm slices

• 4 cups long grain rice, cooked

• 4 tsp oil plus

• 10 shallots sliced, 2cm slices (1/2 for garnish)

• 1 red capsicum, cubed finely

• 1 cup fresh bean sprouts

• 2 Tbsp Ketjap Manis
  (readily available from grocery shops)

• 4 fried eggs

Method

1. Cook rice according to packet recipe.

2. In a large non stick frying pan add one teaspoon oil and cook Honeywurst on both sides until golden. Transfer to dish. Keep warm.

3. Using the same pan on medium heat, heat remaining oil. Add shallots, capsicum and cook for 2 mins. Add the cooked rice, Honeywurst, sprouts, Ketjap Manis and gently mix and heat through.

4. Spoon the rice mixture into 4 serving bowls. Cover with foil to keep hot.

5. Fry eggs with a little oil in a non stick pan. Place a fried egg on the top of each rice bowl and garnish with extra shallot and drizzle lightly with Ketjap Manis.