Leg Quarter Recipes

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Easy cherry glazed ham

Image Source: taste.com.au

Ingredients

  • 1/2 cup (160g) cherry jam
  • 1/2 cup (170g) orange marmalade
  • 1/2 cup (110g) brown sugar
  • 1/4 cup (60ml) maple syrup
  • 1/4 cup (60ml) brandy or orange juice
  • 2 tbs wholegrain mustard
  • 2 tbs Dijon mustard
  • 1/2 tsp fennel seeds
  • 1/2 tsp mixed spice
  • 8.5kg Coles Full Leg Ham (bone in)
  • 2 tbs whole cloves

Method

  • Step 1
    Preheat oven to 180°C. Combine the jam, marmalade, sugar, maple syrup and brandy or orange juice in a medium saucepan over medium-high heat. Bring to the boil. Cook, stirring occasionally, for 5 mins or until the mixture thickens slightly. Strain through a fine sieve into a bowl and discard the solids. Add the wholegrain mustard, Dijon mustard, fennel seeds and mixed spice and stir to combine. Set aside to cool slightly.
  • Step 2
    Meanwhile, place the ham on a clean work surface. Use a small sharp knife to cut through the rind 8cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove.
  • Step 3
    Use a small sharp knife to score the fat, diagonally, at 3cm intervals to form a diamond pattern (don’t score the fat too deeply as it can slide off during cooking). Push 1 whole clove into the centre of each diamond.
  • Step 4
    Place the ham on a wire rack in a roasting pan. Brush the ham with one-quarter of the jam mixture. Wrap the shank in foil. Bake, basting with remaining jam mixture every 15 mins, for 1 1/4 hours or until the ham caramelises and is golden brown. Set aside for 15 mins to cool slightly.
  • Step 5
    Transfer the ham to a large serving platter. Cut into slices to serve.

Roasted pork leg with apple

Image credit: Cath Muscat – taste.com.au

Ingredients

  • 2kg pork leg (bone intact)
  • 1 tablespoon olive oil
  • 2 teaspoons sea salt
  • 2 teaspoons fennel seeds
  • 4 medium carrots, peeled, cut diagonally into 3cm slices
  • 750g chat potatoes, halved
  • 2 red onions, halved, cut into wedges
  • 3 pink lady apples or fuji apples, quartered, cored, cut into thick wedges

Gravy

  • 2 cups Massel chicken style liquid stock
  • 3/4 cup dry white wine
  • 2 1/2 tablespoons plain flour

Method

  • Step 1
    Preheat oven to 220°C/200°C fan-forced. Place pork in a large roasting pan. Drizzle with oil. Sprinkle with salt and fennel seeds. Season with pepper. Roast for 40 minutes or until skin is golden and crackled.
  • Step 2
    Reduce oven to 200°C/180°C fan-forced. Roast for 30 minutes. Add carrot, potato and onion to pan. Roast for 30 minutes. Turn vegetables. Add apple. Roast for 15 minutes or until juices run clear when thickest part of pork is pierced with a skewer. Transfer pork, vegetables and apple to a dish.
  • Step 3
    Make gravy Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons juices in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.
  • Step 4
    Serve pork with vegetables, apple and gravy.

Roast turkey with baked lemon potatoes

Image credit: Andrew Young – taste.com.au

Ingredients

  • 1 Ingham Turkey Leg Roast with Cranberry and Apple Stuffing
  • 900g kipfler potatoes, scrubbed, halved or quartered lengthways
  • 1 lemon, scrubbed, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 fresh long red chilli, thinly sliced
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh thyme leaves
  • 2 1/2 tablespoons olive oil
  • 2 cups fresh flat-leaf parsley leaves
  • 1 tablespoon pine nuts, toasted
  • 1/2 small red onion, thinly sliced
  • 2 teaspoons red wine vinegar
  • 150g sugar snap peas, trimmed, blanched

Method

  • Step 1
    Preheat oven to 180°C/160°C fan-forced. Place a wire rack over a baking dish. Place turkey roast on rack. Pour 1 cup of water into base of dish. Cook for 1 hour and 40 minutes, turning once, or until browned and cooked through. Cover turkey with foil if over-browning while cooking.
  • Step 2
    Meanwhile, place potatoes, lemon, garlic, chilli, oregano and thyme in a baking dish. Season with salt and pepper. Drizzle with 1 ½ tablespoons oil. Toss to coat. Bake potato mixture for the last hour of turkey cooking time.
  • Step 3
    Place parsley, nuts, onion, vinegar, sugar snaps and remaining oil in a bowl. Toss gently to combine. Serve slices of turkey with potato mixture, and parsley salad.

Roast lamb with warm potato salad

Image Source: taste.com.au

Ingredients

  • 120ml extra virgin olive oil, divided
  • 1/4 cup (60ml) honey
  • 1/4 cup rosemary leaves
  • 2 tbs Dijon mustard
  • 1 tsp fennel seeds
  • 2.5kg Coles Australian Lamb Whole Leg Roast
  • 1kg kipfler potatoes, scrubbed, halved lengthways, or baby white potatoes, halved or quartered
  • 1/3 cup (80ml) white wine vinegar, divided
  • 2 shallots, finely chopped
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup (50g) drained capers, chopped
  • 2 tbs chopped dill
  • 1 tbs wholegrain mustard

Method

  • Step 1
    Place 1/3 cup (80ml) of oil in a food processor with the honey, rosemary, Dijon mustard, fennel seeds, 1 tbs sea salt flakes and 1 tsp pepper. Process for 30 secs or until finely chopped. Place lamb on a chopping board. Score fat side of the lamb in a diamond pattern, being careful not to cut deeply into the meat. Rub rosemary mixture over lamb. Line a roasting pan with foil and add lamb. Set aside at room temperature for 1 hour to develop the flavours.
  • Step 2
    Preheat oven to 150°C (130°C fan-forced). Roast lamb for 11/2-13/4 hours or until an instant-read thermometer inserted into thickest part of lamb reads 49°C. Remove from oven. Increase oven to 250°C (230°C fan-forced).
  • Step 3
    Roast lamb for a further 10-15 mins or until browned and internal temperature of lamb registers 54°C for medium-rare doneness. Rest for 30 mins.
  • Step 4
    While the lamb is resting, in a large saucepan, add potatoes and enough water to cover by 2cm. Add 2 tbs of the vinegar to pan and season with salt. Bring to boil over medium-high heat. Reduce heat to medium. Simmer for 12 mins or until potatoes are tender. Reserve 1/4 cup (60ml) cooking liquid. Drain potatoes, being careful not to break them up. Spread over a rimmed baking tray. Set aside for 5 mins to cool.
  • Step 5
    Whisk remaining oil and vinegar in a bowl with shallots, parsley, capers, dill, wholegrain mustard, 2 tsp sea salt flakes, 1 tsp pepper and reserved cooking liquid. Add potatoes. Gently toss to coat.
  • Step 6
    Carve the lamb into 1cm-thick slices. Serve with the warm potato salad.

Curtis Stone's best-ever glazed ham

Image Source: taste.com.au

Ingredients

  • 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 and rum glaze

  • 40g butter
  • 1 small brown onion, coarsely chopped
  • 2 ripe peaches, pitted, coarsely chopped
  • 2 whole star anise
  • 3/4 tsp ground cardamom
  • 3/4 cup (185ml) dark rum
  • 3/4 cup (185ml) white wine vinegar, divided
  • 1 cup (220g) brown sugar

Method

  • Step 1
    To make the peach and rum glaze, melt butter in a medium saucepan over medium-high heat. Add onion and cook, stirring often, for 4 mins. Add peaches, star anise and cardamom. Cook, stirring occasionally, for 7 mins. Add rum and 1/2 cup (125ml) of the vinegar. Cook for 5 mins or until reduced by one-quarter. Add sugar and cook, stirring, for 4 mins or until sugar dissolves. Remove from heat and stir in remaining 1/4 cup (60ml) vinegar. Set aside for 10 mins to develop the flavours.
  • Step 2
    Remove star anise and discard. Carefully transfer glaze to a blender and blend until smooth.
  • Step 3
    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 onion. Cover ham with foil. Bake for 1 1/2 hours.
  • Step 4
    Brush some of the glaze over ham. Bake ham, basting with glaze every 15 mins, for 1-1 1/4 hours, until warmed through and evenly caramelised.
  • Step 5
    Set ham aside for 20 mins to rest. Strain any juices from the baking dish into a tall, narrow jug, discarding vegetables. Skim off and discard any fat that rises to the surface of the juices. Stir into the remaining glaze. Carve ham and serve with the glaze mixture and caramelised peaches.

Baked ham with brown sugar and bourbon glaze

Image Source: taste.com.au

Ingredients

  • 3/4 cup (165g) brown sugar
  • 1/3 cup (80ml) pineapple juice
  • 1/4 cup (60ml) apple cider vinegar
  • 1/4 cup (60ml) dark rum or bourbon
  • 1 tbs Dijon mustard
  • 2 tbs rosemary sprigs
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 2.5kg Coles Leg Portion Ham

Method

  • Step 1
    Preheat oven to 180°C. Combine the sugar, pineapple juice, vinegar, rum or bourbon, mustard, rosemary, allspice and cinnamon in a medium saucepan. Place over medium heat. Bring to a simmer. Cook, stirring occasionally, for 5-7 mins or until the mixture thickens slightly. Set aside to cool slightly.
  • Step 2
    Meanwhile, place ham on a clean work surface. Use a small sharp knife to cut through the rind 8cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove.
  • Step 3
    Use a small sharp knife to score the fat, horizontally, at 5mm intervals (don’t score the fat too deeply as it can slide off during cooking).
  • Step 4
    Place the ham on a wire rack in a roasting pan. Brush the ham with one-quarter of the pineapple juice mixture. Wrap the shank in foil. Bake, basting with remaining pineapple juice mixture every 15 mins, for 1 hour or until ham caramelises and is golden brown. Set aside for 15 mins to cool slightly.
  • Step 5
    Transfer the ham to a large serving platter. Cut into slices to serve.

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