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HASSLEBACK PUMPKIN WITH LEMON YOGHURT & BUTTERED SEEDS Recipe By Courtney Roulston * Need chopsticks for this dish For more Cooking On 7/ Recipes associated news and videos have a look at Cooking On 7/ Recipes >> Prep time: 15 minutes Cook time: 45 minutes Ingredients 1 little entire butternut pumpkin or 1/2 a big one 1 tablespoon additional virgin olive oil Sea salt and pepper to taste 1 cup Greek yoghurt 1/2 lemon 2 teaspoons honey 50g butter 2 teaspoons entire cumin seeds 1 tablespoon each sunflower & Pepita seeds 1 teaspoon sesame seeds 10 sage leaves Method Step 1. Pre heat the oven to 180 degrees C. Peel and cut the pumpkin in half lengthways. Dig the seeds and location onto a slicing board flat side down. Location a chopstick along either side of the pumpkin lengthways and utilizing a sharp knife reduced 2-3mm thin pieces into the chopsticks to avoid cutting all the method through the pumpkin. Transfer to a lined oven tray and drizzle with oil and season with salt. Bake for 40-45 minutes, or up until tender and beginning to brown. Action 2. Toast the cumin, sunflower, pepita and sesame seeds in a little frying pan over a medium heat. Include the butter and a pinch of salt. Prepare till the butter is nut brown then eliminate from the heat to stop cooking. Action 3. Mix the yoghurt, lemon enthusiasm, lemon juice, honey and a pinch of salt together in a bowl. Step 4. Spread out the yoghurt onto the base of a serving plate then leading with the pumpkin. Spoon over the buttered seeds and sage leaves before serving. TOMATO & STONEFRUIT SALAD WITH MOZZARELLA SERVES 4 AS A SIDE Recipe By Courtney Roulston Prep time: 10 minutes Cook time: Ingredients 4 Large vine or Heirloom tomatoes, cleaned & sliced 2 Nectarines or peaches, cleaned & sliced 2 Plums, Washed & sliced 1 x 200g tub fresh Mozzarella or Bocconcini, drained pipes Sea salt and pepper to taste 1/2 teaspoon ground sumac 1/4 cup basil leaves 2 tablespoons additional virgin olive oil Method Step 1. Set up the sliced up tomatoes, nectarines and plums onto a serving plate. Action 2. Approximately break the mozzarella over the top. Action 3. Spray over the salt, pepper and sumac. Step 4. Drizzle with oil then garnish with basil leaves before serving. GLAZED XMAS HAM Honey Mustard 1 cup of honey 1/2 cup mustard 2tbs gewurztraminer vinegar 1 Coles Single Beechwood Smoked Leg Ham Method Pre heat an oven to 150deg c. Mix together the glaze active ingredients up until integrated. Peel the skin off the ham leaving the fat. Rating the fat in a diamond pattern. Lay the ham in a deep oven meal. Spread half the glaze uniformly be the fat of the ham. Location the ham in the oven. Prepare for 30 minutes and after that include half of the staying glaze with a spoon or pastry brush. Spread out the glaze equally over the ham. Prepare for another 30 minutes then use the staying glaze. Go back to the oven and cook for 30 more minutes. Brush the fat from the roasting tray over the glaze. Go back to the oven for the last 30 minutes. Eliminate from the oven when the glaze is deep golden brown. Rest for 15-30 minutes. Sculpt the ham and delight in. Roast Turkey Crown with a Quick pan gravy 1 Coles Stuffed Turkey Crown with Bacon Lattice 2 onions. Cut in half rest the turkey on 1/2 cup gewurztraminer 2tbs plain flour 2 cups chicken stock 2 thyme sprigs 2tbs butter 1tsp gewurztraminer vinegar Salt Pepper Method Cook the turkey crown resting on leading the of onions in a deep high sided roasting tray following the guidelines on the package. As soon as prepared eliminate the turkey crown and enable to rest. Put off the cooking liquid and a skim the majority of the fat. Location the roasting meal over the heat and include the gewurztraminer to deglaze. Prepare till the white wine ends up being a syrup. Include the plain flour and cook till rough and toasted. Include the stock and thyme. Prepare for 5-6 minutes into the gravy thickens. Include the butter, mix into the gravy then taste and change flavoring to your taste. Gather the resting juices from the turkey. Strain the gravy into a container. Sculpt the turkey and serve with the gravy.

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