Recipe

Ingredients

• 1 loaf sourdough bread
• 1 ripe avocado, peeled and halved lengthways
• 1 tbs olive oil
• 2 garlic cloves, crushed
• 1 tbs lemon juice
• 1 ½ cups grated 3-cheese mix
• Salt & pepper to season

Method

1. Preheat oven to 200˚C/180˚C fan-forced.
2. Using a sharp knife, deeply cut the bread into a honeycomb pattern (don’t cut through the base of the loaf).
3. Scoop avocado flesh into a bowl and add oil, garlic and lemon juice and seasoning, and lightly mash with a fork.
4. Gently ease bread open and spoon avocado mixture into the loaf.
5. Repeat using cheese.
6. Place loaf onto a large sheet of foil and loosely wrap. Place on a baking tray and bake for 12 minutes.
7. Uncover and bake for a further 8-10 minutes until hot and golden then serve.

Ingredients

• 6-8kg cooked ham leg, bone in our bone out available at Mint Fresh IGA
• Whole cloves for studding
• Four ripe KP mangoes
• 120g Honey
• 75g white sugar
• 50g kaffir lime leaves
• 120ml of bourbon

Method

1. Use a small sharp knife to cut around the ham shank in a zig zag pattern, about 10cm from the end. Starting at the other end of the ham, run your fingers between the skin and the flesh. Continue sliding your fingers further up the ham until you reach the shank end. You are aiming to keep the fat attached to the ham flesh and remove the skin. Once loosened, carefully remove the skin in one piece (pic 1).
2. Preheat oven to 180 degrees C.
3. To make the glaze, put all the ingredients in small deep saucepan over medium heat. Ensure you peal the mangos and blend them into a puree with the kaffir lime leaves. Add the honey, white sugar and bourbon. Bring to boil, then reduce the heat and simmer for 5-10 minutes or until thickened slightly.
4. Score the fat in a diamond pattern, cutting about 1cm deep and being careful not to touch the flesh. Press a clove into each diamond (pic 2).
5. Line a heavy baking tray with a double layer of foil and place a rack on top (use a racked tray if you have one). Put the ham on the rack, brush with glaze (pic 3) and bake for 20 minutes. Glaze again and bake for a further 20 minutes, then glaze and bake for a final 20 minutes until golden. Carve the ham and serve warm at room temperature.