YOUR ULTIMATE AUSSIE FEAST COOKING TIPS &  EXPERT RECIPES  

CURTIS STONE’SBEST-EVER GLAZED HAMSee page 4  

Christmasham, pork & turkey

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.

know-howALL COLES BRAND CHRISTMAS HAM IS MADE FROM 100% AUSSIE PORK AND IS FREE FROM ARTIFICIAL GROWTH PROMOTANTS. SEE THE RANGE AND TRY OUR TIPS.

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.

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. This award-winning Australian ham has a rich smoky flavour.

step-by-step

storing ham

For even slices, use a large sharp knife to cut the ham crossways and at a slight angle to the bone.

Remove slices by running the knife lengthways along either side of the bone. Continue slicing towards the hock.

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.Half Leg

Full Leg

HAMat a glance

Weight 4kg–6.5kg 7kg–10kg

Serves* 16–22 25-35

HALF LEG HAM FULL LEG HAM

CHRISTMAS HAM &cheese toastie

Half Leg

Here’s how to serve up ham like a pro.

*Serves are approximate and based on edible portions only.

HamCARVING HAM

TRY THIS

LEFTOVER IDEAS Half Leg

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 glaze40g butter1 small brown onion,

coarsely chopped2 ripe peaches, pitted,

coarsely chopped2 whole star anise¾ tsp ground cardamom¾ cup (185ml) dark rum¾ cup (185ml) white wine

vinegar, divided1 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.

TRY THIS RECIPE Ham is a Christmas must-have, so make it amazing with Curtis Stone’s favourite glazed ham recipe.

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.

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.

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*.

CRACKLINGstep-by-step

The rind needs to be very dry to crackle, so pat it all over with paper towel to remove any moisture.

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.

To help dry out the rind, season the pork well with salt flakes, rubbing over the rind and into the cuts.

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.

PORK &veggie stir-fry

*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.

PORKat a glance

Serves* 10-12 (3-4kg) 6-8 (1.8-2.5kg)

Cooking time^ 20 mins per 500g 45 mins per 1kg

BONE IN BONELESS

*Ful

l po

rtio

ns a

vaila

ble

in s

tore

fro

m 1

2/12

/18

.

For crispy crackling, follow these steps before roasting.

Roast porkperfection

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.

resting pork TRY THIS

LEFTOVER IDEAS

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

2kg Coles Australian Pork Leg Roast Boneless

Apple jelly gems1½ cups (375ml) clear

apple juice or cider1½ tbs gelatine powder1 tbs Calvados or brandy

(optional)

1. Position a rack in centreof oven and preheat to150°C (130°C fan-forced).Using a sharp knife or boxcutter, deepen scoring inrind and fat of pork (do notcut through meat). Seasonpork generously with salt.2. Roast pork on a bakingtray for 2-2½ hours or untilan instant-read thermometerinserted into centre of porkreads 50°C. Remove thepork from the tray and pouroff accumulated fat.3. Meanwhile, to makethe apple jelly gems, place½ cup (125ml) apple juiceor cider in a small saucepan.Sprinkle gelatine over andset aside for 3 mins or untilgelatine softens. Bringthe 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 oventemperature to 250°C(230°C fan-forced). Returnthe pork to the tray androast for 30 mins or until therind is crisp and cracklingand internal temperature is60°C. Transfer to a carvingboard and set aside for15 mins to rest.5. Using a serrated knife,cut the pork into slicesabout 2cm thick. Usinga fork, scrape the top 1.5cmsurface of jelly lengthways,then crossways, forminglittle square-shaped pieces.Spoon over the slices ofwarm roast pork, allowingthe heat of the pork tomelt the jelly.

TRY THIS RECIPE Make crackling wishes come true – carve up Curtis’ roast pork and serve it with melt-in-your-mouth apple jelly gems.

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.

Turkey

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.

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.

ROAST TURKEYstep-by-step

To truss the turkey, tie legs together with kitchen string. Tuck the wings under turkey to expose the breast.

To crisp up the skin, brush all over with a mix of butter and chopped herbs – this keeps the meat juicy, too.

tips & tricksCOMPLETE YOUR CHRISTMAS FEAST WITH COLES RSPCA APPROVED AUSTRALIAN TURKEY. GET YOURS IN STORE FROM 17 DECEMBER AND FOLLOW THIS GUIDE.

at a glance WHOLE TURKEY

TURKEY BUFFET

TURKEY

TURKEY

noodle saladTurn 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.

Serves*

Cookingtime

Small

2¾ hours

10-12

Extra Large

18-20

3¾ hours

Large

14-16

3½ hours

Medium

12-14

3 hours

Serves*

Cookingtime

Small

2¾ hours

8-10

3½ hours

Medium

10-12*Serves are approximate and are based on edible portions only.

For crispy skin and tasty, tender meat, follow our tips.

*All

Co

les

Bra

nd F

resh

Tur

keys

will

be

avai

lab

le in

sto

re f

rom

17/

12/1

8.

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.

safe stuffing TRY THIS

LEFTOVER IDEAS

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, coarsely chopped

2 brown onions, coarsely chopped

3 celery sticks, coarsely chopped

100g butter2 tsp Worcestershire sauceHerb-parmesan stuffing900g ciabatta bread,

cut into 2cm cubes275g butter2 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, chopped3 extra-large Coles

Australian Free Range Eggs, lightly whisked

2 cups (500ml) salt-reduced chicken stock

1 cup (115g) coarsely grated parmesan

Gravy3 cups (750ml) salt-reduced

chicken stock 60g butter⅓ 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.

TRY THIS RECIPE Go all out with Curtis Stone’s traditional roast turkey teamed with an easy-to-bake bread and herb stuffing.

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 feastMAKE YOUR FESTIVE ENTERTAINING EASY WITH THESE MUST-TRY BUYS FROM COLES, MADE USING AUSTRALIAN PORK, TURKEY AND CHICKEN.

Crunch timeLightly 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 faveMade 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.

Bliss bitesWith 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 hamLove 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.

*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.

IN STORE DATES

All Coles Brand Ham, Pork, Chicken and Turkeyfrom the Meat Department is 100% Aussie

NAT ex WA,PH · RFS 26/12/18Item code 599206006C01