RAINBOW PEPPERCORNS RECIPES
CHOCOLATE FONDUE RECIPE - BBC FOOD
Orange and spice make this chocolate fondue so nice. Serve with cubes of madeira cake, leftover Christmas pudding and fruit.
Provided by The Hairy Bikers
Prep Time 30 minutes
Cook Time 10 minutes
Yield Serves 8
Number Of Ingredients 18
Steps:
- Put the whipping cream and milk into a saucepan along with the orange zest, cinnamon stick, vanilla pod, chilli, cloves, allspice berries, mace, peppercorns and ginger.
- Slowly bring up to the boil, then remove from the heat and leave to infuse until the cream returns to room temperature. Strain through a sieve into a clean saucepan.
- Break up the chocolate and it add to the cream. Melt the chocolate into the cream over a gentle heat until the chocolate has melted, whisking regularly and then constantly towards to the end until you have a smooth sauce.
- Transfer to a fondue bowl and leave to stand for 10 minutes, then if necessary, start reheating very gently with a tea light or fondue burner underneath. Keep an eye on this while eating as you do not want it to start over-heating – it will split.
- Serve with cubes of madeira cake, leftover Christmas pudding or cake, or any fruit.
SLOW COOKER GAMMON RECIPE WITH CIDER - OLIVEMAGAZINE
Try this hassle-free ham centrepiece for a weekend lunch. Put the ingredients into a slow cooker and leave for four hours, then glaze for a sticky-sweet finish
Provided by Janine Ratcliffe
Categories Meat and poultry
Total Time 6 hours
Number Of Ingredients 8
Steps:
- Heat the slow cooker to low. Put in the gammon joint and tuck the veg around it. Scatter over the peppercorns and pour over the cider.
- Put on the lid and cook for 4 hours. Remove the gammon and cool a little. Discard the veg and cooking liquid.
- Heat the oven to 190C/fan 170C/gas 5. When the skin is cool enough to handle carefully cut it away, leaving a layer of fat. Score the fat and sit the gammon in a foil-lined baking tray. Mix together the mustard and honey, and spread all over the fat. Bake for 30 minutes or until sticky and glazed.
Nutrition Facts : Calories 419 calories, FatContent 22 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 1 grams fibre, ProteinContent 42 grams protein, SodiumContent 5000 milligrams of sodium
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SPICED PICKLED ONIONS RECIPE - OLIVEMAGAZINE
Make our spiced pickled shallots for an easy Christmas snack, or put in a pretty jar for a thoughtful homemade Christmas gift
From olivemagazine.com
Total Time 30 minutes
Category Vegan
Calories 0 calories per serving
From olivemagazine.com
Total Time 30 minutes
Category Vegan
Calories 0 calories per serving
- Pack a layer of shallots into sterilised jars (see notes below) with a bay leaf and 2 sprigs of thyme in each, then pour over some of the warm vinegar with the spices. Repeat in layers until the jars are full. Seal and leave for a minimum of 10 days before eating.
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Jun 07, 2019 · In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated …
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