Glazed Chicken Drumsticks
Makes 12 drumsticks
Ingredients
12 chicken drumsticks
1 1/3 cups Apricot Jam
½ cup Dijon mustard
½ cup white wine vinegar
Method
- Place the drumsticks in a resealable plastic bag or lidded container.
- Blend the jam, mustard and vinegar together until smooth.
- Keep ½ cup aside to use as dipping sauce.
- Pour remainder of sauce over the drumsticks and marinate in refrigerator for up to two hours.
- Place on a rack above a baking tray lined with baking paper it is better to use the oven as the glaze burns on a BBQ.
- Bake in middle of pre-heated oven at 180ºC, turning once, until browned and cooked through - approx 40 minutes.
Serve with leftover sauce.
Lovely little biscuits - quick and easy to make
Ingredients
180g softened butter
1 c castor sugar
1 egg
2 c plain flour
½ t baking powder
Te Horo Raspberry or Blackberry jam
Method
- Preheat oven to 180 C ( 160 C fan forced)
- Beat butter and sugar until creamy
- Add egg and beat well
- Stir in the dry ingredients and mix to a dough.
- Roll 2 teaspoonfuls into a ball and flatten them on a tray lined with baking paper
- Press a finger into the middle of the dough to make an indent
- Fill the hole with jam
- Bake 10 mins or until golden
Remove from oven and cool on wire racks, add a little more jam while still hot.
Lemonade Scones
This recipe is absolutely failsafe so no more hard crumbly scones – these are big and fluffy and will always win you lots of compiments.
Ingredients
4 cups flour1 1/2 tsp baking powder1 can lemonade1 cup cream
Method
- Combine dry ingredients and add lemonade and cream, Mix lightly until combined, tip onto a floured surface and pat out to 4cm thick Cut into rounds
- Bake 220 C for 12 mins
- Remember, never cut a scone – always break it in half!
Queen Pudding
An delicious old fashioned winter pudding. Use your favourite jam.
Serves 4
Ingredients
400ml milk100g white breadcrumbs25 g butter75g sugar4 eggs separated 150g Te Horo Jam of your choice
Method
- Preheat oven to 200 C.
- Heat milk over a low heat until it starts to bubble a little . Turn off heat and add breadcrumbs, butter and half the sugar.
- Leave to stand about 15 mins , then add the egg yolks.
- Put mixture into greased baking dish ( or individuals) . Bake in oven for 30-35 mins or until golden brown.
- Meanwhile, whisk egg whites and rest of sugar (until you can turn the bowl upside down without it falling out!).
- Take the dish out of the oven, spread the jam on top, and spoon over the meringue mixture.
- Put the pudding back in the oven for about 15 mins until the meringue is set and golden on top.
- Lovely served with fresh custard.
Marmalade Glazed Ham on the Bone
This is a yummy way to do a Christmas ham and even people who don’t like marmalade LOVE this ham!
Ingredients
Whole or half ham
1 c of Te Horo Apricot Jam
½ c brown sugar
Method
- Remove the skin from ham, score the fat in a diamond pattern with the tip of a sharp knife.
- Gently heat the mustard and marmalade.
- Meanwhile pour the whisky or orange juice over the ham.
- Pile the marmalade mix on to the ham and spread it all over.
- Bake in oven for 1 hour at 150 C.
Apricot Glazed Ham
Delicious Summer Eating – with salads and a lovely glass of Pinot gris or Riesling
Ingredients
Whole or half ham
1 c of Te Horo Apricot Jam
½ c brown sugar
Method
- Remove the skin from the ham and with the tip of a sharp knife score the ham fat.
- Gently heat the jam, until it is slightly runny.
- Rub the brown sugar over the ham, then pour the jam over gently.
- Bake in the oven for 1 hour at 150 C.
Venison Medallions with Plum Jus
Ingredients
One venison medallion per person
2 - 3 tablespoons Te Horo Plum Jam
Half a cup of chicken stock
Method
- Saute venison medallions in pan for 2-3 minutes each side over high heatwith a little rice bran oil.
- Remove from pan, cover and set aside to rest for 2-3 minutes.
- Add 2-3 tablespoons Te Horo Plum Jam to pan, then half a cup of chicken stock (or water).
- Simmer for a few minutes until the sauce is thick and syrupy.
- Serve potatoes and seasonal vegetables or salad, drizzling the medallions with the jus from the pan.
- Venison medallions from Silver Fern Farms are available in most supermarkets and they recommend suggest serving them medium rare to medium for optimal flavour and tenderness.