I’ve already posted a recipe for Pumped Leg of Lamb, but instead of boiling the meat this recipe bakes it in dough and then coats it with a marmalade glaze. That makes it a bit more work, but the result could be quite good. Although the original recipe suggests either mutton or lamb, pork would also work very well.
One of the best things about summer is that stone fruit is in season and, as this recipe says, that makes it the right time to make this delicious Italian dessert.
This recipe is for those who have a thriving vegetable patch and at crop of zucchinis about to ripen – every summer back in the 70s that was certainly the case. Although I’m not sure it is now. Back then there were plenty of slice and cake recipes to use them up and pickling them to serve with salads was another idea. If you haven’t got the homegrown variety this recipe only uses a kilogram so it wouldn’t be too expensive to buy them.
I don’t know if you want to serve this as a dessert or just eat it yourself. It can be made up to a week ahead and the caramel sauce frozen until you want it. Ymmmmmmmm.
Although the heading on this recipe suggests serving it with grilled fish, roasted chicken, marinated chops or a mild beef curry, I think it would be a great accompaniment to Christmas leftovers. A touch of spice to go with turkey, pork or ham.
Here’s one for entertaining this summer, actually it pretty good all year round. I’ve been making it since the 80s and it still tastes great and feeds a crowd.
Already wondering what you’re going to do with the leftover Christmas pudding or Christmas cake? This could be worth trying. Might even be alternative on the day itself.
Here’s another Plum Pudding recipe for you. It’s an old CWA one published by the Herald Sun in the 70s. Back then Mum didn’t serve custard with the Christmas Pudding she would make a sweet white sauce and would whip some cream. Every family differs though, my son-in-law’s family in WA always have Brandy Sauce or Hard Sauce as it’s called below. I’ve never tried the Fluffy Cream Sauce, but I think it would be pretty good too.
I think this recipe, published by the Women’ Weekly in 1974, shows how differently we buy meat these days – no need to ask the butcher to remove the bones, its already done for you now. That’s great, but I don’t like the way its wrapped in netting. I find that it sticks to the crackling and is hard to get off. Laying the meat out, stuffing it and then tying it with cooking string like this recipe suggests is a much better idea. I’ve included the apple sauce recipe although it’s not like Mum’s version. She left out the cloves and lemon and always put a knob of butter in after she’d pureed it.
Some years ago we were spending Christmas at a holiday house on the NSW south coast and our son decided to bring his girlfriend. That was no problem until it came to cooking Christmas lunch – she was a vegetarian………. Vegetarian Christmas recipes were few and far between in those days and I ended up serving her a stuffed eggplant. I just wish I’d found this recipe as it’s much more colorful and I suspect she would have enjoyed it more. Especially as the power went out due to a bushfire in the area and we ended up cooking the entire meal on the bbq – it was a very Australian Christmas.
Beb's Recipe Drawer 