Most-Requested Couscous Salad #1

All right, all right, here it is. Probably next to the artichoke dip, this is one of the most requested recipes in my repertoire. I can't take the credit for it as I learned it from an old work colleague (hi Mandy!) years and years ago, and as you can tell, I haven't stopped making it! This recipe serves around 8 people so feel free to halve the recipe as needed.

Ingredients:

Salad:
2 cups couscous
1 to 2 avocados, cubed
2 to 3 tomatoes, cubed
(or use a punnet of cherry tomatoes, halved or quartered depending on size)
1 yellow or red capsicum, seeded and cubed
3-4 green spring onions, sliced
50 g slivered almonds, toasted
½ bunch coriander, chopped
½ bunch basil, chopped

Dressing:
2 tbsps olive oil
2 tsps seeded mustard
Juice of 1 lemon (a bit more if you like it lemony)
3 tsps honey
1-2 garlic cloves, finely chopped
Salt and pepper

Procedure:

1. To make the couscous, place the couscous in a heat proof bowl and cover with 2 cups of boiling water (from the kettle is fine). Make sure the couscous is just covered with the water. Cover the bowl with plastic wrap and stand for 5 to 10 minutes (even longer if you need to, just keep it warm). Once done, pour a teaspoon or so of oil into the couscous and fluff it up with a fork or using your fingers.
2. Mix in all the chopped veggies and herbs in with the couscous (mix in the almonds just before serving). Be gentle to keep the soft stuff like avocado for mushing too much.
3. Mix all the dressing ingredients in a screwtop jar; give it a good shake then pour dressing over couscous. Give it one more mix, sprinkle the almonds in and serve.

Salsa Verde - Jamie Oliver Inspired

I've been making this sauce since it was featured in Jamie Oliver's "The Naked Chef" cookbook and is one of my all-time favourites. Fabulous with any roasted or grilled meat or seafood. Try it!

Ingredients
*amounts are indicative and based on what you have to hand and how herby/tarty/salty you want your salsa verde to be

basil - half bunch or so, leaves picked
flat leaf parsley - same as above
mint - around a quarter or a bunch or 3-5 sprigs
1-2 tsps salted capers, rinsed
1-2 flat anchovies, chopped roughly
1-2 pickled gherkins
1-2 tsps Dijon mustard
1-2 cloves garlic, peeled and crushed
extra virgin olive oil - to taste and texture; I tend to put in anywhere from 2 tbsps to 1/4 cup
red wine vinegar - 2 tsps or so
sea salt an fresh ground black pepper to taste

Equipment
a small food processor or blender

Procedure
Place all ingredients in food processor or blender. Whizz until well mixed and incorporated. Add more olive oil to taste and for texture (the more olive oil, the runnier the sauce will be). Taste and season with salt and pepper. Best served immediately or up to 24 hours from making - keep in fridge.

Rachey's Mom's Christmas Ham Recipe

Okay Tom, here's the ham recipe you asked for tonight. And yes, it's fine to cook this even if it isn't Christmas!

Ingredients:

• 1 smoked ham, preferably on the bone, rind on
  (the size of the ham depends on the size of your pot; it's a good idea to measure your pan and take your tape measure when buying the ham - and yes, I have learned the hard way!)
• unsweetened pineapple juice in cans - around a litre per kilo of ham is a good measure
• lemonade softdrink - yes, the fizzy kind! I quite like the flavour of Sprite but any lemonade would work; again, around a litre per kilo of ham so it's the same amount as the juice
• 1 bottle of beer - a nice ale or even a porter would be lovely; try not to use a crap beer please!
• brown sugar for caramelising and glazing the ham
• cloves, pineapple rings or orange slices to decorate your ham

Equipment:

big pot (enough to fit the ham and liquids)
big tongs for taking out the ham of the pot (and an extra pair of strong hands and arms!)
kitchen blowtorch for glazing ham
serving tray for the ham


Procedure:

1. Put ham in pot.
2. Pour over the pineapple juice and lemonade. Bring to boil and simmer for 2.5 to 3 hours.
3. Take out ham of pot and put on serving tray.
4. Pour in beer into pot. Boil .liquid until well reduced to a syrup - this can take up to 2-3 more hours. Check the pot every half hour or so. Don't worry if it's taking too long - it really does take a while. Once the liquid turns into a deep brown molasses colour and coats the back of a wooden spoon, taste the syrup - it should be quite complex, and be quite sour, sweet and a tiny bit bitter from the beer. You can now turn off the hear and let the liquid cool in the pot. Transfer liquid into jars or other containers.
5. To glaze ham, carefully take off rind first and score fat in a diamond pattern. Pat brown sugar and paint on some of the reduced ham syrup, Glaze using kitchen blowtorch until nice and brown and shiny. Decorate ham with cloves, pineapple rings or orange slices.
6. To serve, heat ham syrup in a small pot - if the syrup still looks a bit runny, feel free to boil and further reduce the syrup prior to pouring into a gravy boat. Slice ham and pour some ham syrup over slices and have extra syrup handy. Enjoy!