Ham & Cheese Croissant

Ham & Cheese Croissant Makes: 24 Upcycle leftover Christmas ham into the perfect Boxing Day breakfast: Ham & Cheese Croissant and serve them with a jammy spiced mango dipping sauce. They are great as a starter or finger food, if you’re planning to entertain beyond Christmas Day. Serve croissants with the dipping sauce, warm or chilled.…

Pigs In Blankets

Pigs In Blankets Makes: 16   445g Careme Sour Cream Shortcrust pastry, thawed 8 slices prosciutto sliced in half lengthways (or smokey bacon) 16 pork chipolatas (we used Barossa Fine Foods Cambridge Sausages) 1 egg, beaten for glaze 1 tablespoon sesame seeds 1 teaspoon dried thyme Grainy mustard gremolata ¼ cup grainy Dijon mustard 1 cup…

Pinwheels

Pinwheels Serves: 12 Note: You can change the fillings in this recipe to suit your taste, try ham instead of salami, mozzarella instead of ricotta etc… The Beautiful plates used in the photo were kindly supplied by Eva Tscharke, potter at The Tscharke Winery here in the Barossa. Click here to view more of Eva's work  INGREDIENTS 375g…

Smoked Salmon Sausage Rolls

Smoked Salmon Sausage Rolls Makes: 24 - 28 These can be prepared in advance and baked just before serving INGREDIENTS Do not add additional salt to the mix as the smoked salmon is salty enough. 375g Carême butter puff pastry, defrosted 350g goat curd 150g smoked salmon, chopped Zest of 1 lemon 1 tablespoon finely chopped…