Chestnut, bacon and sage stuffing

This is basically the best stuffing you will ever make.

No question.

Seriously.

Chestnut, bacon and sage stuffing rolls
Chestnut, bacon and sage stuffing rolls

It just doesn’t get any better.

Chestnut, bacon and sage stuffing
 
A richly decadent stuffing for any fancy occasion but let's just say Christmas to fill this space.
Author:
Ingredients
  • 50g butter
  • 1 large brown onion, finely chopped (the original says 2 small, which is just silly)
  • 2 garlic cloves, crushed
  • 100 g rindless bacon, finely chopped
  • ⅓ cup dry sherry
  • ½ cup pitted dates, chopped
  • 1 x 240g can cooked chestnuts, chopped
  • ¼ cup slivered almonds, toasted and chopped
  • 3 cups fresh breadcrumbs
  • ¼ cup sage leaves, finely chopped (so much finely chopping!)
  • ¼ cup parsley leaves, finely chopped
  • 1 tsp finely grated lemon rind
  • 2 eggs, lightly beaten
  • 1tsp sea salt flakes
  • 1 tsp cracked pepper
  • 24 thin slices streaky bacon
  • 1tbsp sherry
  • 2tbsp honey
Instructions
  1. Preheat your oven to 180C
  2. Melt the butter in a frying pan and then saute the onion, garlic and bacon for around 5 minutes or until soft
  3. Add the sherry and dates and cook for a further minute or so
  4. In a big bowl toss everything - EXCEPT the bacon, extra sherry and honey - together
  5. On a bench, pull out a long piece of foil - enough to lay the HALF the streaky bacon, slightly overlapping, on
  6. Then do the same with a piece of baking paper and lay that on top of the foil
  7. Place 12 slices of bacon on the baking paper, slightly overlapping each other
  8. You still with me?
  9. Place half the stuffing at one end of the bacon and then, using the baking paper/foil to help you, roll up into a log
  10. Tip for new players, don't roll the paper foil inside the log as you go, use it as you would a sushi mat rolling up... sushi
  11. Then wrap the foil/baking paper around the log and place on a baking tray
  12. Do the second one
  13. Bake for 20 minutes
  14. Take out of the oven and carefully remove the wrapping
  15. Keep on the tray
  16. Brush over the sherry and honey, which you have mixed together
  17. Bake for a further 20 minutes or until the bacon is nice and crisp
  18. * you can prepare this two days ahead and keep in the fridge until ready to cook on Christmas day
  19. * you can add it to the oven at the final 40 mins of cooking time of your ham/pork/chicken/turkey

 

ding dong merrily I must be high…

So the other day you got me all trussed up like a turkey. This one’s just keepin’ it real.

Ding dong merrily I must be high. Also known as ‘putting up the Christmas tree’. from Kim at allconsuming on Vimeo.

Maple glazed ham

So seven years ago I saw a recipe from Matt Moran, the executive chef at Aria, for a glaze for your Christmas ham and I decided that was it, I was going to do a warm glazed leg of ham for Christmas. It was a first. That is shocking I know, but I do not recall ever having warm ham EVER before that date. Sure, there was ham served at family Christmas gatherings, but it was always cold and I never recall seeing a whole leg in any form of presentation whatsoever. True story. I know. Sometimes even I am surprised I can boil water coming from that culinary wasteland.

So I’ve now done a glazed ham every year. Normally our local butcher delivers the goods, but this year we went all out and got a kurobuta leg from the GOD OF BUTCHERY, Vic’s Meats. It was in a completely different league of SENSATIONAL.

Maple glazed leg of ham
Matthew Moran, Aria

  • 1 leg ham
  • 1/4 cup maple syrup
  • 1/4 cup apple cider vinegar
  • 1 cup brown sugar
  • 2 tsp mustard powder
  • 1x410g can of pineapple rings in natural syrup (optional)
  1. Preheat oven to 180C
  2. Gently coax skin off the leg, leaving the fat intact
  3. Score the fat into a diamond pattern and stab a clove into each corner
  4. Cook the ham for 45 minutes
  5. Mix the glaze ingredients together, place the pineapple rings on the ham and then pour the glaze over the ham
  6. Cook the ham for a further 45 minutes, basting occasionally
  7. Eat eat eat.