Sunday, December 23, 2012

Crab and Avocado Spring Rolls

Crab and Avocado Spring Rolls
12 spring roll wrappers
Vegetable oil for frying
1 avocado chopped, 1 cup crab meat, 100 grams of camenbert cheese chopped, 2 tablespoons creamed cottage cheese, 1 tablespoons of Dijon mustard, ½ cup of tomato (no seeds), 4 Chopped spring onions, half cup chopped spinach, Salt and cracked pepper

Mix together and place a heaped desert spoon full onto each wrapper and fold into roll - dip your finger in a bowl of water, and wet the edges of the wrapper, as though you were licking an envelope to seal it - roll it like a burrito, tucking up first the corner nearest, then the left and right corners in, and finally roll into the familiar cigar shape. Don't over fill! Fill a deep fry pan halfway with vegetable oil, and heat it on medium until small bit spring roll wrapper sizzles. Fry gently until crisp and golden - about 4 to 5 mins - remove and drain on paper towels. Serve with the cooling Cucumber Avocado Dip and mixed fresh chopped Salad,

Cucumber Avocado Dip
Mix together in processor 1 cucumber - no seeds, 1 avocado, 1 tbsp finely chopped onion, 1 tbsp green bell pepper (finely chopped), 2 tablespoon chopped fresh mint, half cup plain Greek yogurt, 2 tablespoons lemon juice, 1 clove Russian garlic, salt and pepper to taste. Can garnish with sprinkle of paprika and mint sprigs

Roasted Smoked Glazed Ham on the Bone

Roasted Smoked Glazed Ham

HINT: Soak ham overnight in cold water if very salty. 
Preheat the oven to 250°C.  Remove the ham rind. Score across the fat in diamond pattern and stick cloves on.  In saucepan melt 1/2 cup English marmalade, 1/2 cup port, 1/2 cup fresh orange juice, 1/4 cup honed, 1 tbsp lemon juice, 1/4 cup dark sugar, and 1 tbsp Dijon mustard on low heat to form a thick paste. Put ham on a rack in baking dish and brush with glaze.  Put in oven.  After 10 mins baste with glaze and reduce temp to 200.  Keep basting with glaze every ten mins.  Done when the glaze is well browned.  Remove and allow to rest before carving.
Sauce to go with ham - cut up 4 Granny Smith apples - add a pat of butter, 2 tbsp brown sugar and 1/2 cup lemon juice - wrap in 2 layers of alfoil, allowing space and place in oven with ham. 
Vegetables: Cut up potato, pumpkin, turnip, beetroot, sweet potato, carrots and some sweet onions (red onions or eshallots).  Steam until starting to go tender.  Coat in olive oil, sea salt, cracked pepper, dry herbs of choice.  Put in small uncovered baking tray and cook with the ham.  Don't put in with ham as juices in pan can be too salty.  You want nice crispy vegetables. 
Serve with steamed greens of choice.

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