Bourbon and cranberries ham glaze and sauce

I use Bertocchi Ham. Thaw in fridge (place it in the coldest shelf) two days. Follow the instruction to removed the plastic wrap, string and another plastic wrap. Pat dry with clean towel. Then marinade it with Bourbon and Cranberries. Accompanied with Bourbon and Cranberries Sauce.

Bertocchi Ham. Glazed by  Helen
Bertocchi Ham. Glazed by Helen

cut up bourbon and cranberries ham

Made by Helen
Made by Helen

375 g Whole Cranberry Sauce in a jar
½ lemon, juiced
1 garlic clove, crushed
1 long red chilli, chopped
125ml (½ cup) bourbon whiskey
60ml (¼ cup) maple syrup
60ml (¼ cup) soy sauce
60ml (¼ cup) white vinegar
60ml (¼ cup) cola
2 tsp finely chopped rosemary
2 tsp hungarian hot paprika
2 tsp sweet paprika
2 tsp cumin
2 tsp ground cinnamon

Bourbon Sauce

1 tbs olive oil
3 garlic cloves, crushed
1 long red chili, chopped
125ml (½ cup) bourbon whiskey
2 tbs sweet paprika
275 g jellied cranberry sauce
2 tbs maple syrup
2 tbs soy sauce
2 tbs white vinegar
2 sprigs rosemary
2 tsp hungarian hot paprika
1 tsp cumin
1 tsp ground cinnamon


Bernaise sauce

Recreated Bernaise sauce. Made by Helen
Recreated Bernaise sauce. Made by Helen

2 egg yolks
5 tbsp sweet white wine – Moscato Sweet Lips

3 tbsp red wine vinegar

a handful fresh thyme, leaves picked and chopped
1 sprig of spring onion,chopped
2 shallots, chopped finely
200 g cold butter, diced
olive oil
black pepper

I use blender to chopped shallots, thyme, spring onion. This sauce goes well with steak, lamb, turkey, chicken as well as on your toast with bacon poached eggs and spinach.

Herbs sauce

Herb sauce made by Helen
Herb sauce made by Helen

1 fresh red and green chili – de-seeded or not, your choice
3 cloves garlic-peeled
1/2 lemon juice
1 tsp capers
1 small gherkins pickled in sweet vinegar (opt)
6 anchovy fillets
1 handful flat-leaf parsley, leaves picked
1 handful fresh basil, leaves picked
1 handful fresh thyme, leaves picked
1 handful sage, leaves picked
1 handful fresh mint, leaves picked
A few sprigs fresh oregano, remove stems
A few sprigs coriander, leaves picked
5 Tbs red wine vinegar
2 Tbs white wine vinegar
8 tablespoons really good extra virgin olive oil
1-2 tsp sugar (opt)
sea salt
freshly ground black pepper

Blend in food processor / blender finely garlic, capers, gherkins, anchovies, all the herbs and vinegar, then slowly pour in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt, sugar and maybe a little more vinegar. Sauce should have sweet / sour herby flavour.

This sauce goes well with roasted ham, chicken, beef, lamb, turkey, french stick bread, salads and even as pasta sauce.

Moist orange poppy seed cake

Made by Helen.    

Ingredients – 2 recipes
80 g poppy seeds
310 g plain flour
2 tsp bicarb sodium
310 g butter
340 g caster sugar
4 tbsp orange flavour essence
6 large eggs
Orange sauce ingredients
1/2 orange zest
1/2 orange juice
1 sml brown onion
1 tsp orange flavour essence (opt)
1 small garlic clove
¼ cup (60 ml) bourbon whiskey
1 tbsp white wine vinegar
120 ml water
olive oil
Preheat oven 180 deg C. Line and greased pan. Place butter and poppy seed in pan over low heat melt gently. Once melted, take it off the heat and let it cool until lukewarm.Put plain flour, caster sugar, bicarb in a large mixing bowl.
Mix well and add egg whole and whisk well into a smooth batter. Pour in the lukewarm melted butter and poppy seed mixture.Make sure whisk well still batter have the right consistency then add orange flavour essence and whisk till mixture become smooth cake batter and pour it in a buttered cake tin.Bake the cake for 40 minutes.
Let it stand in oven for 10 mins with door ajar and let it cool a little in its tin outside for a further 30 mins. Cut the cake up into squares. Option have with orange sauce, ice cream or on its own.
Method for sauce
Peel the onion and the garlic clove and chop them finely. Turn the heat to medium and add the onion and garlic to the hot pan.Stir well. Season with a pinch of pepper and salt. Cook for 3 to 4 minutes until the onion starts to smell fragrant a little. Then add the orange zest. Stir again.The pour in the brandy, the white wine vinegar, the water and orange flavour essence with orange juice.Stir the sauce well and cover the pan.Let the sauce simmer and reduce by half for a couple of minutes. It should thicken a little. Stir and check the seasoning. Add extra pepper, salt or white wine vinegar to taste if necessary.
June original recipe:

Apricot, craisins and olive oil cake

Recreated from  Made by Helen
Recreated from Made by Helen
Made by Helen
Made by Helen


170 g caster sugar
230 ml skim milk
finely grated zest of 1 orange
1tsp vanilla essence
100 ml extra virgin olive oil
3 tsp frangelico (optional; see Note)
2 eggs, lightly beaten
1⅓ cups (200 g) self-raising flour
1/2 tsp bicarbonate of soda
1/8 tsp cream of tartar
8 small apricots, cut in quarters
125g craisins dried
chocolate powder, for sprinkling

Preheat your oven to 160°C fan-forced. Grease and flour a 23 cm round cake tin line it with baking paper.

Place the sugar, milk and orange zest in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil. Turn off the heat and stir in the vanilla, olive oil and frangelico (if using), then let the mixture cool for 5–10 minutes.

Add the beaten egg, cream of tartar, flour and bicarbonate of soda and whisk to form a smooth batter. Pour the batter into the prepared tin and arrange the apricot quartered and craisins on to batter the any way you like. Sprinkle with the chocolate powder and bake for 55minutes to 1 hour and 10 mins or until browned/dark brown and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for a 10-20 mins, then turn out onto a wire rack and cool at room temperature for 1 hour before cutting.

Tip: Serve just as it is.
• For an alcohol-free version, replace the liqueur with milk.You can use full cream milk if you desire to.

• If using very small apricots like I did, layer quarters on top of each other so that they won’t completely sink into the batter as it cooks.

Craisins and olive oil cake

Instead of apricot I use Craisins . Made by Helen
Instead of apricots and almond flakes I use Craisins and poppy seed . Made by Helen

Recreated from SBS cooking program. Dontt have apricot and almond flakes, so I use Craisins (Dried/preserved) and poppy seeds.

Continue reading “Craisins and olive oil cake”

Blueberry pork chop

Omitted couscos. Use brocollini and cabbage
Omitted couscos. Use brocollini and cabbage
Made by Helen

Blueberry Pork Chops


3 tbs. extra virgin olive oil, divided
½ red onion, roughly chopped
1 pint blueberries
3 tbs. sugar
1 lemon, zested and juiced
3 fresh thyme sprigs
1 tsp. cinnamon
Salt and pepper to taste
4 bone-in pork chops (1/2 inch thick)
2 -3 bunches brocollini, boiled
1/2 cabbage, stir fry with a bit oil and garlic

Brush grill grates with 1 1/2 tbs. olive oil and preheat.
On the stovetop, heat 1 tbs. olive oil in a saucepan on medium-high heat.
Add the onion and sauté for 5 minutes until it’s fragrant and softened.
Add the blueberries, sugar, lemon juice, thyme and cinnamon.
Simmer for 7 minutes until the blueberries begin to release their juice and the sauce starts to thicken.
Meanwhile, boiled the brocollini and stir fry cabbage.

Turn the heat to low and remove the thyme sprigs. Keep the sauce warm while you grill the pork chops.
Rub the pork chops with remaining olive oil and sprinkle with salt and pepper.
Grill, turning once for 8-10 minutes and then remove to a platter to let stand for 5 minutes.
Spoon vegetables onto plates then top with pork chop and blueberry compote.