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THE GLEANER ’ S CHRISTMAS COOKBOOK 2012
6
Ham curing
INGREDIENTS
1 10lb leg of pork
1 lb salt
2 tbsps brown sugar
1 teaspoon salt petre
Pinched mixed spice
Pinch nutmeg
1 quart boiled water (cooled)
METHOD
Add sugar and salt petre to salt and mix
thoroughly. Divide salt mixture into two parts. Mix
half in boiled water.
Add pinch of spice and nutmeg to other half.
Divide remaining salt mixture into two parts.
Put away one part to be used after the fifth day and
rub remaining half into pork. Rub thoroughly into
skin and into the fleshy part (Use all of the salt).
Using injector, inject meat with liquid, five times,
two in the knuckle part and three into the fleshy part.
Wrap meat into two layers of greased paper and
several layers of newspaper, and tie securely. Tie well
to secure the shape of the ham.
After five days open and rub in remaining salt.
Leave for five or six weeks to cure.
Smoke lightly.
CB Chicken
Chicken Tikka
Masala
INGREDIENTS
2 lbs boneless CB chicken, cut
into medium pieces
2 cups plain yoghurt
1 tsp garlic powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
pinch of cardamom powder
2 tablespoons tomato paste
1 cup heavy cream
2 chopped tomatoes
1 tsp cumin seeds
salt and black pepper to taste
METHOD
Mix all powdered spices,
salt, black pepper with
yoghurt and tomato paste and
marinate the chicken pieces.
Place chicken in the oven at
350° and cook for 45 minutes.
In a pot with oil, brown
tomatoes and cumin seeds,
then add cream, add pieces of
chicken and simmer for 15
minutes stirring occasionally.
Serve with Thai curried rice.
By Shea Stewart, Elite
Kreations.