Curtis Stone’s Christmas Holiday Recipe

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Curtis Stone, one of Australia’s most favourite celebrity chef has some very interesting recipes to share with you and they are GREAT picks for your holiday Christmas feast! So let’s have a look at his first one:

1. Mango Glazed Fresh Atlantic Salmon

*Serves 8, Perparation Time 10 minutes, Cooking time 20 minutes

Ingredients

• 3/4 cup Italian White Wine Vinegar
• 1 tablespoon pure honey
• 1 tablespoon ginger, finely chopped
• 1 mango, peeled, pitted and cut into large chunks
• 1 tablespoon lime juice
• 1 teaspoon soy sauce
• 1.5 tablespoon coriander, chopped finely
• 1 tablespoon Australian extra virgin olive oil
• 8 x 170g Tasmanian Atlantic Salmon fillets, skin removed

Preparation

1. To make glaze: Place vinegar and honey in a medium saucepan, over medium heat. Cook until honey has dissolved and liquid has thickened slightly, about 2 minutes.
2. Add ginger and mango. Bring to low simmer and continue cooking another 5 -7 minutes,or until softened.
3. Remove from heat and transfer contents of saucepan to a blender. Process until a smooth puree forms. Set aside to cool. Once cooled, season with limejuice and soy sauce and fold in coriander.
4. Preheat to grill to high and line a medium baking tray with foil.
5. In a large saute pan, heat olive oil over high heat.
6. Season salmon with salt and pepper. Place in pan, flesh side down, and cook until golden brown, about 15 seconds. Flip over to sear other side for another 10 seconds.
7. Immediately transfer salmon, flesh side up, to baking tray lined with foil, and coat with mango glaze.
8. Place tray in oven under grill and cook approximately 5 minutes, or until salmon is just done and glaze starts to brown. Transfer salmon to a plate and let rest 2 minutes
9. To serve, transfer fist to platter and serve with sides.

Great Tips: Prepare the glaze 1 day in advance.

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2. Maple & Caramelised Orange Triple Smoked Ham

*Serves 8, Perparation Time 20 minutes, Cooking time 3.45 hours

Ingredients

• 1 cup of maple syrup
• half cup italian white wine vinegar
• half cup Dijon mustard
• half cup fresh orange juice
• half cup caster sugar
• half cup orange liqueur or Grand Marnier
• 5 cloves, whole
• Quarter teaspoon of ground allspice
• 1.5 teaspoon coriander seeds, whole
• half teaspoon black peppercorns, whole

*Pre-preparation

1 medium orange, thinly sliced in 0.25cm rings

1 butcher half leg ham

2 carrots, peeled, cut into large chunks

2 celery stalks, cut into larger chunks

1 brown onion, cut into large chunks

1 head garlic, split in half horizontally

Instructions

1. Preheat oven to 180C or 160C fan
2. To make glaze: In a medium saucepan combine maple syrup, vinegar, mustard, orange juice, sugar,liqueur, cloves, allspice, coriander seeds and peppercorns with a whisk.
3. Bring to a simmer over medium-high heat, stirring often. Cook approximately 7-10 minutes. Add orange slices and reduce heat to low. Cook for 5minutes, or just enough time to let orange slices soften.
4. Remove oranges from saucepan and set aside on plate.
5. Raise heat to medium and bring to simmer. Cook for a further 7-10 minutes and reduce glaze by one third, or until thick enough to coat the back of a spoon.
6. Strain through a fine-mesh sieve into a saucepan and discard the solids. Set aside.
7. Remove skin from ham to reveal fat and lightly score in a large diamond pattern.
8. Place carrots, celery, onion and garlic in the bottom of a roasting pan, and set ham on top of the cut vegetables. Brush some glaze over the ham to coat entirely and generously.
9. Place orange slices over top of the ham and press down gently to make sure they are completely attached.
10. Make a tent of aluminium foil over the pan of ham and bake for 2.5 hours, brushing with extra glaze every 30 minutes.
11. Remove foil over ham, and continue baking for about 30 minutes, until fully cooked, continuing to brush extra glaze halfway through. Ham should be golden brown.
12. Remove roasting pan from oven and allow ham to rest for 10-15 minutes, lightly covered with foil. Transfer ham to a carving board.
13. Strain any pan drippings into a small saucepan, and skim and discard any fat. Add remaining glaze to the pan drippings. Reduce over medium heat until the sauce thickens slightly, then remove the heat.
14. Slice ham into thin slices and arrange on a serving platter. Serve with sauce.

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