Christmas ham
(For a 6kg size smoked ham)
Place the ham on a wire rack on a roasting dish and add some water to the bottom of the dish. Looseley cover with foil and reheat for approx 1 hour.
Remove the foil, and brush the ham 2-3 times with your ham glaze. Cook for a further 50 mins, re-basting the ham every 10 mins with the remaining glaze until the ham is golden and caramelised. If using a meat thermometer, it should reach an internal temperature of 60°C.
Let it cool so you can handle and slice to serve.
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Kievs
Bake in the oven on 180° for 25 minutes or until cooked through, turning once.
-HEAT OVEN TO 160 / 180 C – HEAT OIL IN LARGE FRYING PAN OVER MEDIUM HEAT – BROWN KIEV FOR 2 – 3 MIN EACH SIDE TILL GOLDEN BROWN – THEN TRANSFER TO BAKING TRAY AND COOK FOR 20 – 25 MIN UNTIL COOKED THROUGH
Parmigiana
Bake in the oven at 180°C for 20 minutes or until cooked through.
PREHEAT OVEN TO 200 / 220 HEAT 1 TABLESPOON OIL IN A LARGE FRYING PAN OVER MEDIUM TO HIGH HEAT ADD PARMIGIANA AND BAKE FOR 10 – 15 MINUTES OR UNTIL TOP IS GOLDEN BROWN
Chicken Schnitzel
Bake in the oven at 180°C for 20 minutes or until cooked through, turning once.
REHEAT OVEN TO 200 / 220 GREASE OVEN TRAY AND LINE WITH BAKING PAPER – BAKE FOR 20 MINUTES OR UNTIL GOLDEN BROWN
Beef Schnitzel
Bake in the oven at 180°C for 20 minutes or until cooked through, turning once.
HEAT A NONSTICK FRYING PAN OVER MEDIUM HEAT WITH A LITTLE OIL PAN FRY THE SCHNITZEL FOR ABOUT 3 MINUTES ON EACH SIDE – PREHEAT OVEN TO 200 AND BAKE THEM FOR 10 MINUTES OR SO TO CRIPS THE SCHNITZEL.
Pork Schnitzel
Bake in the oven on 180°C for 20 minutes or until cooked through, turning once.
PRE HEAT OVEN TO 180 / 200- PLACE SCHNITZEL ON BAKING TRAY AND SPRAY LIGHTLY WITH A LITTLE OIL. PLACE IN OVEN AND COOK FOR 25 MINUTES OR UNTIL CRUMBS AND CRIPS AND GOLDEN.
