(Menu created by 4 Ingredients' Kim McKosker)
MAKES 1 CUP
250g sour cream
2 tsp. ground cinnamon
1 tbs. brown sugar
Place all ingredients into a bowl and mix well. Chill for at least 2 hours prior to serving to allow flavours time to develop.
Serve with a platter of fresh fruit and dried apricots for dipping.
Easy Creamy Dip
MAKES 1 CUP
½ cup creamy mayonnaise
½ cup sour cream
1 garlic clove, crushed
Mix all ingredients together and serve chilled with fresh broccoli, cauliflower florets or carrot sticks.
Hint: Always use equal parts mayonnaise and sour cream when making this dip.
Baked Orange Ham, Roasted Vegetables with Zesty Lemon Greens
(Ham purchased at O'Connell's Meats, Central Markets Adelaide)
Baked Orange Ham (from O'Connell meats, Central Market)
1kg Baked Ham
150g ham glaze or a jar of marmalade
Preheat oven to 170C. Remove outer skin of ham and reserve (use when storing ham to keep moist). Using sharp knife, score the fat into the diamond shapes.
Place ham on a rack in a roasting tray, push cloves into the corners of each diamond and brush with glaze. Pour 1 and 1/2 cups of water into roasting pan. Bake ham for 25 minutes until golden, remove from oven and set aside. If there is a liquid in the base of the pan, place on the stove and reduce over medium hear until syrupy. Pour over ham before serving.
Potatoes, carrots (in season, or on special)
Cut to portion, lightly oil and salt. Place in a hot oven, turning once until tender to eat.
Zesty Lemon Greens
1 bag beans, zucchini or frozen peas
Cook greens until tender to eat. Lightly mix with the juice and zest of one lemon.
Christmas Fruitcake Served with Cream
1kg Mixed Fruit
2 cups orange juice
2 cups SR flour
Preheat oven to 125°C. Soak fruits in juice/tea and sherry overnight. Stir flour into soaked fruit and mix well. Put into large lined baking tin. Bake for 2½ hours in the bottom of your oven on 130°C. Remove and leave to cool. Put in container and wrap in foil. Keep for 2-3 days before cutting. Serve with thickened cream.
Optional: Arrange Almonds on the top for decoration prior to baking.
4 cups dessicated coconut
100g pkt glace cherried
Tin condensend milk
Preheat oven to 180°C. Place coconut, condensed milk and zest in a bowl and mix well. Add cherries and stir until the pink of the cherries runs through the mixture. Using a tsp. roll mixture into balls and place on two paper lined baking trays approx. 3cm apart. Bake in oven for 1215 minutes, swapping trays half way through, or until balls are lightly browned. Remove and cool before serving.
*Written by Kim McCosker and Rachael Bermingham, 4 Ingredients books can be purchased online or in any bookstore in Australia including Myer, Target, Kmart, Big W.
*Please log onto www.4ingredients.com.au for more wonderful recipe ideas.