Ham & Brie Baguette
By Barry Horne
Serves 2
Not just for Christmas, this sandwich is totally delicious any time of the year!
Christmas Recipes
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Leftovers Pad Thai by Barry Horne
To make the Pad Thai seasoning, mix the fish sauce, tamarind
and palm sugar together. Warm the mixture either in a pot
or in a bowl in the microwave just to melt the sugar.
Place your noodles in a large pot or tub and pour boiling water
over them to cover and leave to one side. Take all the meat
from your duck or goose carcass and keep to one side.
To make the omelette, whisk the eggs in a bowl and
season with 1 tablespoon of Pad Thai seasoning. -
Christmas Gammon and Three Glazes
Place the gammon in a large pot and cover with water, bring to the boil and, as soon a it reaches boiling point, empty out the water. This will get rid of any excess salt.
Cover the gammon again with fresh water and add the onion, celery and carrot to the pot. Bring to the boil and lower to a simmer, cook for 40 mins per kilogram. -
Roast Free Range Bronze Turkey with Homemade Gravy
Take the turkey out of the fridge an hour before cooking to get it to room temperature, this will ensure more even cooking throughout the bird. Preheat the oven to 180 degrees C.
Roughly chop the carrots, onions and celery and place in a large roasting tray along with the herbs, season well and add the wine.
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