Holiday Recipes with Emma & Victoria
Victoria and I LOVE to cook…we beg our families to let us do it all, as we are happiest in the kitchen making beautiful food to enjoy! This year, as always, we’ll be celebrating around seafood and fresh salads, amongst a few other goodies. We hope you enjoy these family recipes!
Ink Gin Summer Spritz
1 x bottle of Husk Distillers Ink Gin
1 x ruby red grapefruit
1 x bunch of rosemary
2 x bottles of tonic water
Pinch of cracked pepper
Ice cubes (preferably large cubes or sphere shape)
Place one large ice cube in a tumbler glass or fill with ice if smaller. Slice ruby red grapefruit and place one into the glass. Add one shot (30ml) of Ink Gin. Top with tonic water, a pinch of black pepper and add a sprig of rosemary to garnish. Enjoy & cheers!
Aunty Leanne’s Christmas Ham
1 x free range or organic pork leg ham
1 x jar of apricot jam
A handful of cloves
Pre-heat oven to 180°C. Remove the skin off the ham by sliding the end of a butter knife under the skin and slowly removing the hard skin away from the yummy fat (yes yummy). You want to keep as much of the fat intact as possible. Score the fat into squares being careful not to pierce all the way through. Rub the apricot jam all over the ham, use your hands as it’s a super good time! In each section of the surface place a single clove. Bake for 45 minutes or until the top is golden all over. Decorate with your choice of festive garnish and twine.
Tip: Use the left overs for eggs benedict the day after and let the good times continue!
Nanna’s Old Fashioned Rum Balls
Nanna passed away many years ago but this recipe lives on and always reminds me of her. With only 5 ingredients, it's very easy to make. Thanks Nan! I sometimes put aside a cup of mixture for the girls to play with and make their own rum balls or rum snakes, as they often end up looking. These rum balls only have 2 tablespoons of rum so if you wanted to make a more adult version you could add extra cocoa and rum, so it was darker and boozier.
1 x packet of arrowroot biscuits
1 x tin condensed milk
1/2 cup desiccated coconut
3 tbsp cocoa
2 tbsp rum
Mix all ingredients together in a food processor. Roll into balls, dip into coconut and set in the fridge for about an hour or until chilled. Tip: Wetting your hands in water first will make it easier to roll the balls and not get too much mixture on your hands. So easy and delicious!
It's an Aussie thing to put fruit in a savoury salad, especially Queenslanders, as we have so much tropical fruit. This salad reminds me of summer, so fun, colourful and SO delish!
1/4 cup dry shredded coconut toasted
2 x mangos sliced thinly
1/4 cup snow pea shoots
1/2 cup red cabbage shredded
1/2 cup pomegranate seeds
1 x peach sliced thinly
1 x carrot julienned
1/2 chopped coriander (cilantro)
3-4 x spring onions
1 x hand full of chopped peanuts or cashews
1/3 cup fresh basil chopped
Nasturtium leaves and flowers for decoration (optional)
3tbsp fish sauce
1/4 fresh lime juice
2tbsp coconut sugar
1-2tbsp thai chilli sauce
Assemble salad. Top with coconut. Mix dressing ingredients together and pour over the top before serving. Bon appétit!
Drunken Cherry Ice Cream Cake
A few good handfuls of Maltesers
1 x punnet of cherries
1 x box of Ferrero Raffaello’s
2 litres of Messina vanilla gelato
A few shots of port
Keep a few Maltesers, fresh cherryies and Raffaello's aside for the top of the cake.
Cut the cherries into cheeks to remove the pips and soak in the port for a few hours, or as long as you can. Line the bottom of a spring form cake tin with baking paper. Let the ice-cream sit for a few minutes at room temperature and then stir in the Maltesers and cherries loosely. Pour into the dish and add a Raffaello in every inch or so around the dish so they are evenly spread. Set in the freezer overnight. When ready to serve pop the edges off the cake tin and run the cake out onto a plate. Top with fresh cherries, Raffaello and Maltesers, then serve immediately. Delish!