Christmas Eton Mess Wreath

 250g raspberries

1 tbsp icing sugar

300g white chocolate melts

200g coconut macaroons, quartered

12 french macaron

250g small strawberries

200g cherries

1 pomegranate, halved and broken into pieces

25g mini plain meringues

3/4 cup thickened cream, whipped to serve

Place 75g rasperries in airtight container and freeze for 2 hours. Then make into coulis.

Melt chocolate and then drop spoonfuls on tray to make a ring. Allow to set

Assemble

Mixed Peas with Mint and Almonds

 150g snow peas, trimmed

150 sugar snap peas, trimmed

125g snow pea sprouts

150 young peas tendrils

1 cup mint leaves

1/2 cup slivered almonds, toasted

Mustard and Cider dressing

2tbs olive oil

1 tbsp cider vinegar

2tsp wholegrain mustard

Method

Cook snow/sugar snap peas in saucepan boiling water for 2 min, then drain. Rinse under cold running water, drain.

Make dressing.

Add salad and dressing

Pear and Blue Cheese Salad with Mustard Dressing

 6 small witlof leaves (or spinach leaves)

350g watercress, trimmed

2 small pears, halved, cored sliced thinly

1 cup coarsely chopped roasted walnuts

100g creamy blue cheese

Mustard Dressing

2tsp olive oil

1tbsp red wine vinegar

1tsp dijon mustard

1tsp light brown sugar

Make dressing

Combine ingredients and crumble blue cheese on top

Roast Beef with Tuna Aioli

1/4 cup olive oil

800g piece centre-cut beef eye fillet

1 small baguette, slice thinly

1/2 cup aioli

95g can tuna in oil, drained

5 drained anchovy fillets

1tbs lemon juice

2 cloves garlic, sliced thinly

2tsp drained bay capers

1/2 cup chopped parsley leaves

Method

Preheat oven to 180

Brown beef in frypan. Season

Roast beef in over for 30 min for medium.  Cool on plate

Bake bread slices (oiled) on oven tray for 10 min/ until golden and crisp

Blend aoili, tuna, anchovies and juice until smooth. Season

Heat oil in frying pan and cook garlic slices till golden. remove with spoon and drain on paper towel

Thinly slice beef, and top with aoli, garlic, capers and parsley

Serve with bread

Macadamia and Orange Ham

Orange macadamia crusted ham

Ingredients (serves 10)

•

7kg leg of ham

•

2 cups macadamia nuts

•

1/4 cup mandarin or orange marmalade

•

2 large oranges, rind finely grated

•

1/4 cup creamed honey

•

1 teaspoon ground cinnamon

Method

1.

Preheat oven to 150°C. Line a roasting pan (large enough to comfortably hold the ham) with 2 sheets of baking paper. Remove rind from ham (see tip). Place ham in roasting pan.

2.

Place nuts in a food processor. Process until finely chopped (not ground). Transfer to a bowl. Add marmalade, orange rind, honey and cinnamon. Mix well.

3.

Using wet hands (to prevent mixture from sticking to fingers), press nut crust onto surface of ham. Cook ham for 1 hour. Increase oven to 200°C. Cook for 45 to 60 minutes or until crust is golden and crisp. Slice ham and serve warm or cold.

Notes & tips

•

To remove rind from ham, run a knife around the edge of the ham to separate the rind from the fat. Gently peel back the rind in 1 piece, running your fingers between rind and fat.