easy meals www.14kbrewery.com.au
Food for growing babies and toddlers Gluten free, preservative free, no added sugar, no hidden nasties, local ingredients. Purchase direct at preciousbelly.com.au
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Glazed Ham, Pea & Herb Salad By Chef Nat Loaring of Samudera Artisan Food & Bakehouse for The Good Grocer
INGREDIENTS 1 free range Good Grocer ham on bone peeled, scored and clove studded goat cheese, dried cranberries, squeeze of lime and pea tendrils for garnish Pineapple Honey Glaze 2 ripe pineapples peeled and cut into 6 wedges 350g muscovado sugar 150g natural honey 250ml malt whiskey 2 cinnamon quills 50gm sliced peeled ginger Pea & Herb Salad 300g sugar snap peas trimmed 300g snow peas trimmed 200g frozen peas thawed 1 cup chopped mint leaves loosely packed 1 cup chopped parsley loosely packed 1 cup chopped coriander loosely packed 60 ml extra virgin olive oil 20ml red wine vinegar Murray River salt flakes cracked black pepper METHOD Heat oven to 180 degrees or, for best results, light kettle BBQ. (At Samudera we use our smoker on indirect heat with local peppermint wood.)
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Grill pineapple halves over coals (or frypan) until golden. Blend until smooth and sieve into saucepan on low heat. Add remaining ingredients and reduce on medium heat until mixture thickens and becomes syrupy, then remove spices. Place ham on rack over a drip pan with 2cm water. Brush generously with glaze and cover with foil. Place in oven, kettle BBQ or smoker for 15mins. Remove foil and reglaze 4-5 more times every 8-10mins until the glaze is rich and sticky. Remove ham and rest 20mins. Whilst ham is resting, blanch all peas in boiling water for 45s, then refresh in iced water. Drain well and add to large bowl with herbs, olive oil and vinegar. Stir to coat evenly and season to taste. Carve ham and slice into bite size wedge portions. Add to salad and fold through gently. Serve generously in large shallow white bowls. Add crumbled goat cheese, dried cranberries and a squeeze of lime. Garnish with pea tendrils and cracked black pepper. Serves 4.
