91热爆

Rosemary roasted grape stuffing

150g red seedless grapes

2 sprigs rosemary

1 tablespoon olive oil

2 small red onions, peeled and finely chopped

25g butter

2 tablespoons sherry vinegar

500g sausage meat

75g breadcrumbs

Handful chopped parsley

Set oven to 120oc.

Place the grapes on a baking tray and drizzle with oil. Rip the rosemary all over and cook for about 2 hours or until the grapes are shrivelled slightly. Cool.

Cook the onions gently in the butter and add the roasted rosemary and sherry vinegar, cook for a minute then cool.

Mix into the sausage meat with the breadcrumbs and parsley.

Chop the grapes slightly and add to the mixture.

Spoon onto a sheet of buttered foil. Form into a sausage shape and seal the ends.

Bake in a 180oc oven for about 30 minutes or until an inserted skewer is hot in the centre.

Rest for 5 minutes, remove packaging and slice.

Alternatively make into balls and cook for the last half hour with the turkey.

Spiced wine glazed ham

2kg ham

2 sticks celery, cut in half

1 onion, chopped

Few sprigs fresh thyme

200ml red wine

25ml balsamic vinegar

150g brown sugar

½ teaspoon allspice

½ teaspoon cinnamon

Set the oven to 180oc.

Place the ham in a pot with the onion, celery and thyme.

Add 200ml of water and place a lid or foil on top.

Cook in the oven to about 2 hours or until an inserted skewer comes out clean. Transfer the ham a roasting tray. Use the stock and veg for your gravy.Remove rind and score the fat. Rest for 15 minutes.

Boil the wine, vinegar, sugar and spices to a thick syrup.

Remove the spices. Set oven to 190oc.

Brush some of the glaze over the ham and place in the oven.

Cook for about half an hour, glazing frequently.

Slice and serve.