Christmas ham, pork & turkey YOUR ULTIMATE AUSSIE FEAST COOKING TIPS & EXPERT RECIPES CURTIS STONE S BEST-EVER GLAZED HAM See page 4
Ham know-how ALL COLES BRAND CHRISTMAS HAM IS MADE FROM 100% AUSSIE PORK AND IS FREE FROM ARTIFICIAL GROWTH PROMOTANTS. SEE THE RANGE AND TRY OUR TIPS. CARVING HAM step-by-step Here s how to serve up ham like a pro. SINGLE SMOKED Award-winning Coles Single Smoked Half Leg or Full Leg Ham Bone In is ideal for glazing. It s made from Australian pork and lightly smoked for a traditional flavour. For even slices, use a large sharp knife to cut the ham crossways and at a slight angle to the bone. Half Leg DOUBLE SMOKED Made from Australian pork and with medium smoky notes, Coles Double Smoked Half Leg Ham Bone In is the perfect centrepiece for your Christmas feast. FINEST FREE RANGE TRIPLE SMOKED For the ultimate decadent ham, choose Coles Finest Free Range Triple Smoked Half Leg or Full Leg Ham Bone In. Proudly WA grown, this award-winning ham has a rich smoky flavour. Half Leg Half Leg Full Leg Full Leg LEFTOVER IDEAS CHRISTMAS HAM & cheese toastie Here s a tasty way to use up leftovers. Make a sandwich using sourdough slices, baby spinach leaves, barbecue sauce, leftover sliced ham, cheese slices and pickles. Cook on a hot grill for 2-3 mins each side or until bread is golden brown. HAM at a glance HALF LEG HAM FULL LEG HAM Weight 4kg 6.5kg 7kg 10kg Serves* 16 22 25-35 *Serves are approximate and based on edible portions only. Remove slices by running the knife lengthways along either side of the bone. Continue slicing towards the hock. TRY THIS storing ham Help leftover ham stay fresh with this trick. Soak a clean pillowcase or tea towel in a mixture of 4 cups (1L) water and 2 tbs vinegar. Wring out excess. Use to cover the ham and store in the fridge. Repeat soaking every few days so it doesn t dry out.
TRY THIS RECIPE Ham is a Christmas must-have, so make it amazing with Curtis Stone s favourite glazed ham recipe. CURTIS STONE S BEST-EVER GLAZED HAM Makes 1 ham Prep 30 mins (+ 20 mins resting time) Cooking 2¾ hours 1 Coles Half Leg Ham Bone In (about 4.5kg) 2 carrots, peeled, cut into large chunks 2 celery sticks, cut into large chunks 1 brown onion, cut into large chunks Caramelised peaches, to serve Peach & rum glaze 40g butter 1 small brown onion, 2 ripe peaches, pitted, 2 whole star anise ¾ tsp ground cardamom ¾ cup (185ml) dark rum ¾ cup (185ml) white wine vinegar, divided 1 cup (220g) brown sugar 1. Preheat oven to 180 C (160 C fan-forced). Run a small sharp knife down the back of the ham. Using your fingers, gently separate skin from fat. Remove and discard skin. Run knife over fat to lightly score all over in a diamond pattern. Place ham in a baking dish with carrots, celery and onions. Cover ham with foil. Bake for 1½ hours. 2. Meanwhile, to make the peach & rum glaze, in a medium saucepan over medium-high heat, melt butter. Add onion and cook, stirring often, for 4 mins. Add peaches, star anise and cardamom and cook, stirring occasionally, for 7 mins. Add rum and ½ cup (125ml) of the vinegar and cook for 5 mins or until reduced by one-quarter. Add sugar and cook, stirring, for 4 mins or until the sugar dissolves. Remove from heat and stir in remaining ¼ cup (60ml) vinegar. Set aside for 10 mins to develop the flavours. 3. Remove star anise and discard. Carefully transfer glaze to a blender and blend until smooth. 4. Brush ham all over with glaze. Bake ham, basting with glaze every 15 mins, for 1-1¼ hours or until ham is warmed through and evenly caramelised. 5. Set ham aside for 20 mins to rest. Strain any juices from the baking dish into a tall, narrow jug. Skim off and discard any fat that rises to the surface. Stir into the remaining glaze. Carve ham and serve with the glaze mixture and caramelised peaches. Want to give your glazed ham a different flavour? Try Curtis Brown Sugar & Mustard Glaze or Sweet Chilli Glaze recipes find them on taste.com.au.
Roast pork perfection COLES BRAND FRESH PORK IS 100% AUSSIE GROWN AND FREE FROM ARTIFICIAL GROWTH PROMOTANTS. GET TO KNOW THE ROAST RANGE AND TRY OUR EASY TIPS. CRACKLING step-by-step For crispy crackling, follow these steps before roasting. BONELESS LEG A classic cut for a Christmas family roast, the Coles Australian Pork Leg Roast Boneless is easy to carve and oh-so tender. It comes with the rind already scored, so all you need to do is dry and salt it (see tip opposite) for perfect crispy crackling. Cook it on the barbecue or roast it in the oven for a more traditional pork roast. LEFTOVER IDEAS PORK & veggie stir-fry The rind needs to be very dry to crackle, so pat it all over with paper towel to remove any moisture. BONE-IN LEG If you re after a classic roast that feeds a crowd with ease, the Coles Australian Pork Leg Roast Bone In is an excellent choice. Cooking the meat on the bone gives it an extra depth of flavour, and there s also plenty of rind to turn into delicious crackling. Available in half leg and full leg portions*, it makes a great-value centrepiece. BONELESS LOIN Impress guests with Coles Australian Pork Loin Roast Boneless. This roast uses a prime cut and has a thick layer of fat under the rind to help keep the lean meat moist during cooking. Easy to carve with plenty of rind for crackling, it s incredibly tender and flavoursome. Available in half and full portions*. *Full portions available in store from 12/12/18. Leftover roast pork isn t just great in salads and sandwiches it also makes it even easier to whip up family favourites like this Speedy Pork & Asparagus Stir-Fry. All you have to do is swap the pork stir-fry strips for thinly sliced leftover roast pork. Go to taste.com.au/speedypork for the recipe. PORK at a glance Serves* 10-12 (3-4kg) 6-8 (1.8-2.5kg) Cooking time^ BONE IN BONELESS 20 mins per 500g 45 mins per 1kg *Serves are approximate and are based on edible portions only. ^Roast pork at 220 C for 20-30 mins or until the rind crackles, then roast at 180 C for remaining cooking time. To help dry out the rind, season the pork well with salt flakes, rubbing over the rind and into the cuts. TRY THIS resting pork Make sure you rest your pork after roasting it s an essential step for juicy and tender meat. Just cover the cooked pork roast loosely with foil and set aside for 30 mins to rest before carving and serving.
TRY THIS RECIPE Make crackling wishes come true carve up Curtis roast pork and serve it with melt-in-your-mouth apple jelly gems. CURTIS STONE S ROAST PORK WITH NO-FAIL CRACKLING Serves 8 Prep 40 mins (+ 2 hours setting & 15 mins resting time) Cooking 3 hours 5 mins Looking for more ideas for what to serve with your Christmas roast pork? Go to taste.com.au to find Curtis recipes for Thai Coriander Sauce and Balsamic-Cherry Sauce. 2kg Coles Australian Pork Leg Roast Boneless Apple jelly gems 1½ cups (375ml) clear apple juice or cider 1½ tbs gelatine powder 1 tbs Calvados or brandy (optional) 1. Position a rack in centre of oven and preheat to 150 C (130 C fan-forced). Using a sharp knife or box cutter, deepen scoring in rind and fat of pork (do not cut through meat). Season pork generously with salt. 2. Roast pork on a baking tray for 2-2½ hours or until an instant-read thermometer inserted into centre of pork reads 50 C. Remove the pork from the tray and pour off accumulated fat. 3. Meanwhile, to make the apple jelly gems, place ½ cup (125ml) apple juice or cider in a small saucepan. Sprinkle gelatine over and set aside for 3 mins or until gelatine softens. Bring the gelatine mixture to a simmer over medium-high heat, stirring just until gelatine dissolves. Stir in remaining apple juice or cider, Calvados or brandy, if using, and a pinch of salt. Pour into a 12cm x 22cm loaf pan. Spoon off any foam that rises to the surface. Refrigerate for 2 hours or until set. 4. Increase the oven temperature to 250 C (230 C fan-forced). Return the pork to the tray and roast for 30 mins or until the rind is crisp and crackling and internal temperature is 60 C. Transfer to a carving board and set aside for 15 mins to rest. 5. Using a serrated knife, cut the pork into slices about 2cm thick. Using a fork, scrape the top 1.5cm surface of jelly lengthways, then crossways, forming little square-shaped pieces. Spoon over the slices of warm roast pork, allowing the heat of the pork to melt the jelly.
Turkey ROAST TURKEY step-by-step tips & tricks COMPLETE YOUR CHRISTMAS FEAST WITH COLES RSPCA APPROVED AUSTRALIAN TURKEY. GET YOURS IN STORE FROM 17 DECEMBER AND FOLLOW THIS GUIDE. For crispy skin and tasty, tender meat, follow our tips. WHOLE TURKEY If you re feeding a crowd this Christmas, a whole turkey is the way to go. Coles RSPCA Approved Australian Whole Turkey* makes an impressive Christmas centrepiece. It s marinated to help the meat stay tender and juicy, plus it s all-natural and never frozen for top-quality results. Available in small, medium, large and extra large. LEFTOVER IDEAS TURKEY noodle salad Turn leftovers into a zesty salad. Top cooked rice noodles with shredded turkey, sliced cucumber, carrot, mango and chilli. Sprinkle with mint and coriander. Drizzle with Asian-style dressing. To truss the turkey, tie legs together with kitchen string. Tuck the wings under turkey to expose the breast. TURKEY BUFFET For convenience and ease of cooking, you can t go past Coles RSPCA Approved Australian Turkey Breast Buffet*. This cut is faster to cook than a whole turkey, and is easy to carve and serve. The buffet is marinated for tender meat with maximum flavour, plus the leftovers are great in salads and sandwiches. Available in small and medium. FINEST FREE RANGE WHOLE TURKEY Farmed in the picturesque Hunter Valley region in NSW, renowned for its high-quality produce, the Coles Finest Free Range Hunter Valley Turkey* is your pick for a deluxe Christmas feast. Available in medium, large and extra large, the turkey is marinated in a mixture of herbs and sea salt for an irresistibly juicy, delicious result. Plus, like all Coles Australian turkey, this crowd-pleasing pick is RSPCA Approved. *All Coles Brand Fresh Turkeys will be available in store from 17/12/18. TURKEY at a glance WHOLE TURKEY Small Serves* 10-12 Cooking time 2¾ hours TURKEY BUFFET Serves* Cooking time Small 8-10 2¾ hours Medium 12-14 3 hours Medium 10-12 3½ hours Large 14-16 3½ hours *Serves are approximate and are based on edible portions only. Extra Large 18-20 3¾ hours To crisp up the skin, brush all over with a mix of butter and chopped herbs this keeps the meat juicy, too. TRY THIS safe stuffing Adding stuffing to a turkey can affect cooking time. To help make sure your turkey cooks through, bring both the stuffing and turkey to room temperature just before stuffing and cooking, and only stuff the neck cavity.
TRY THIS RECIPE Go all out with Curtis Stone s traditional roast turkey teamed with an easy-to-bake bread and herb stuffing. CURTIS STONE S ULTIMATE ROAST TURKEY Serves 8 with leftovers Prep 15 mins (+ 20 mins resting time) Cooking 2 hours 55 mins 4.2kg Coles Medium RSPCA Approved Australian Whole Turkey 2 carrots, peeled, 2 brown onions, 3 celery sticks, 100g butter 2 tsp Worcestershire sauce Herb-parmesan stuffing 900g ciabatta bread, cut into 2cm cubes 275g butter 2 bunches spring onions, thinly sliced (about 3 cups) 5 celery sticks, cut into small pieces (about 2 cups) 1 cup chopped fresh flat-leaf parsley 1½ tbs each chopped fresh oregano, sage and thyme 1 large garlic clove, chopped 3 extra-large Coles Australian Free Range Eggs, lightly whisked 2 cups (500ml) salt-reduced chicken stock 1 cup (115g) coarsely grated parmesan Gravy 3 cups (750ml) salt-reduced chicken stock 60g butter ⅓ cup (50g) plain flour 1. Preheat oven to 180 C (160 C fan-forced). Pat turkey dry. Stuff the turkey cavity with half the carrots, onions and celery. Tie turkey legs together with kitchen string. Place the remaining carrots, onions and celery in a flameproof roasting pan. Place turkey on a rack in pan. 2. In a small saucepan over low heat, melt butter with Worcestershire sauce. Remove from heat. Brush some butter mixture all over turkey. Cover pan with foil. Roast for 1¼ hours. Uncover and baste turkey with more butter mixture. Roast, uncovered, basting with butter mixture every 20 mins, for 1¼-1½ hours or until an instant-read thermometer reads 75 C when inserted into thickest part of breast. 3. Meanwhile, to make the stuffing, spread bread on 2 large rimmed baking trays. Bake for 20 mins or until dry. Cool. In a large heavy frying pan over medium heat, melt butter. Add spring onions, celery, parsley, oregano, sage, thyme and garlic and sauté for 6 mins or until celery is tender. Toss bread cubes and vegetable mixture in a very large bowl. Fold in eggs and stock. Mix in parmesan. Transfer to a greased 23cm x 33cm baking dish. Cover with greased foil. Bake for 30 mins. Uncover and bake for 30 mins or until golden. 4. Transfer turkey to a carving board (don t clean out roasting pan) and rest for 20 mins before carving. 5. To make gravy, carefully pour liquid from the roasting pan into a small measuring cup. Set aside for 5 mins to allow fat to rise above juices. Spoon off fat, reserving pan juices. Heat roasting pan over medium-high heat. Add the reserved pan juices and stock. Bring to a simmer, stirring to scrape up the brown bits. Strain and discard solids. 6. In a medium heavy saucepan over medium-high heat, swirl butter to melt. Add flour. Cook, stirring, for 2 mins. Whisk in stock mixture. Bring to a simmer. Simmer for 5 mins or until gravy thickens slightly. Season. 7. Carve turkey and serve with stuffing and gravy. Head over to taste.com.au to find two more great turkey stuffing recipes from Curtis Stone: Pancetta-Fig Stuffing and Sausage & Cornbread Stuffing.
No-fuss feast MAKE YOUR FESTIVE ENTERTAINING EASY WITH THESE MUST-TRY BUYS FROM COLES, MADE USING AUSTRALIAN PORK, TURKEY AND CHICKEN. Bliss bites With crispy crackling and succulent meat in bite-sized portions, Coles Pork Belly Bites make for easy, crowd-pleasing finger food just bake and serve. Go classic or try the new Spiced Apple Glaze* variety. Super ham Love Christmas ham but can t go past crispy pork crackling? Enjoy both with new Coles Crackling Ham Roast*. Ready to roast and full of flavour, it s an ideal centrepiece for your table. Plus, it s perfect in Boxing Day sandwiches with mustard and chutney. Crunch time Lightly salted and perfectly crisp, new Coles Pork Crackling Straws* are impossible to resist. Team with roast meats and veggies or serve on a platter with drinks for the ultimate Christmas party starter. Family fave Made with RSPCA Approved turkey and chicken, new Coles Turkey, Chicken & Cranberry Sausages* are a Christmas brunch star. Serve with poached eggs and sourdough toast, or tuck into bread rolls with zesty slaw. IN STORE DATES *Coles Crackling Ham Roast, Coles Pork Crackling Straws and Coles Pork Belly Bites Spiced Apple Glaze available from 12/11/2018. Coles Turkey, Chicken & Cranberry Sausages available from 26/11/2018. Coles Christmas stock available while stocks last. No rainchecks.
All Coles Brand Ham, Pork, Chicken and Turkey from the Meat Department is 100% Aussie WA,PH RFS 26/12/18 Item code 599206013C01