Home And Kitchen Heroyam

INGREDIENTS 4 (500g) potatoes 4 x pork cutlets 2 tablespoons olive oil 1 tablespoon butter 2 apples, peeled, cored, cut into wedges (we used Granny Smith's) 2 garlic cloves 2 tablespoons plain flour 16 sage leaves ¼ cup white wine ¼ cup chicken stock PREPARATION 1. Steam or boil the potatoes until tender. When cool enough to touch, peel and slice into wedges. 2. Preheat the oven to 120°C. Use the heel of your hand to bash the pork cutlets. Heat the oil and butter in a frying pan over medium heat. 3. When the butter is foaming add the pork cutlets and cook for 4-5 minutes each side until just cooked. Place in the oven while you cook the apple and potato. 4. Reheat the oil and butter in the pan over medium heat. Sauté the potatoes, apple, garlic and sage leaves until the butter is golden brown. Add the wine and cook for 2 minutes, then the stock and cook for another 2 minutes. 5. To serve, place a pork cutlet on each plate and a pile of th

INGREDIENTS 225g cold butter, cubed 350g plain flour, sifted 100g castor sugar 1 jar fruit mince 1 egg, beaten icing sugar to dust. PREPARATION 1. In a bowl, rub the butter through the flour and then add the sugar and a pinch of salt.Gently knead. 2. Preheat oven to 180°C. Set aside a 12 cup muffin tin. 3. lace golf ball sized pieces of the dough in each cup and spread to the edges. 4. Spoon the fruit mince into the cups. Take smaller pieces of the dough and pat into circles large enough to make lids. 5. Place them on the cups and pinch together the edges. Brush with beated egg and bake for 20 minutes. 6. Sprinkle icing sugar over the tops when done. NOTES These are so easy to make even if you have never attempted pastry before! I used fruit mince that I found in the dried fruit section of the supermarket. This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder. kidspot.co.nz

INGREDIENTS 2 tablespoons olive oil 1 onion, finely copped 2 garlic cloves, finely chopped 3 prosciutto slices, chopped 1/3 cup craisins (dried cranberries) 1/4 cup pistachio kernels, chopped 125g fresh white breadcrumbs 2 tablespoons flat-leaf parsley, finely chopped 2 tablespoons fresh thyme (or safe), chopped PREPARATION 1. Heat oil in a frying pan over low heat, cook onion until soft, then add garlic and cook for a few minutes. 2. Mix onion and garlic with all other ingredients and leave to cool completely. 3. Stuff turkey cavity just before roasting. kidspot.co.nz

INGREDIENTS 18 generous slices of ham off the bone Dijon mustard Wholegrain mustard Flat leaf parsley (for garnish) PREPARATION 1. Display ham on a large platter. 2. Garnish with some flat-leaf parsley and serve with small bowls of Dijon mustard and wholegrain mustard. NOTES This is not so much a recipe as a recommendation to find a good local butcher and put in an order for your Christmas ham. A good local butcher bakes his own hams year round and sells it by the slice at a price, and indeed quality, better than the supermarkets. Make sure you have good quality mustards on hand to serve with this platter. This recipe was created by Melissa Hughes for Kidspot, New Zealand's best recipe finder. kidspot.co.nz

INGREDIENTS 4kg turkey (neck removed), rinsed, dried 2 tablespoons olive oil 1 cup (250mL) white wine 1 cup (250mL) chicken stock Prosciutto and cranberry stuffing PREPARATION 1. Allow the turkey to come to room temperature before cooking. Preheat oven to 200C. 2. Press stuffing loosely into turkey cavity - it will swell with cooking so don't pack it in too tightly. Use a toothpick to close the opening and tie turkey legs with kitchen string. 3. Pour oil into roasting pan. Place the turkey into the pan. Rub turkey with oil, then add wine and stock. 4. Cover with foil and roast - allow 20 minutes per 500g, a total of 2 hours 40 minutes. Every 30 minutes remove foil and baste turkey with cooking juices, then replace oil. Remove foil for last 30 minutes to brown the breast. 5. The turkey breast is cooked when juices run clear (not pink) after inserting a skewer into the thickest part. Carve off the legs, wrap the rest of the turkey in two layers of