Joyful Trifle

with Jelly & Vanilla Custard

4 Serves 10 Minutes

Ingredients
Method

2 x 85g packets Aeroplane Original Port Wine Flavour Jelly
1 kg sliced peaches in natural juice, drained
1 x 6 pack of mini swiss sponge rolls, cut into 2cm slices
1 L thick vanilla custard

Prepare both packets of Aeroplane Original Port Wine jelly according to pack instructions and set aside to cool for 20 minutes.
Place drained peaches in the bottoms of each individual serving glass and top each glass with cooled jelly.
Refrigerate until set, approximately 4 hours.
Place the Swiss roll slices decoratively around individual serving glass.
Pour in the vanilla custard.
Garnish with raspberries, mint and almonds.

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Joyful Trifle

with Jelly & Vanilla Custard

Reminder – Christmas https://www.iga.com.au/christmas/#cooking

XIngredients

2 x 85g packets Aeroplane Original Port Wine Flavour Jelly
1 kg sliced peaches in natural juice, drained
1 x 6 pack of mini swiss sponge rolls, cut into 2cm slices
1 L thick vanilla custard

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Step 1: of 6

Prepare both packets of Aeroplane Original Port Wine jelly according to pack instructions and set aside to cool for 20 minutes.

XIngredients

2 x 85g packets Aeroplane Original Port Wine Flavour Jelly
1 kg sliced peaches in natural juice, drained
1 x 6 pack of mini swiss sponge rolls, cut into 2cm slices
1 L thick vanilla custard

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Step 2: of 6

Place drained peaches in the bottoms of each individual serving glass and top each glass with cooled jelly.

XIngredients

2 x 85g packets Aeroplane Original Port Wine Flavour Jelly
1 kg sliced peaches in natural juice, drained
1 x 6 pack of mini swiss sponge rolls, cut into 2cm slices
1 L thick vanilla custard

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Step 3: of 6

Refrigerate until set, approximately 4 hours.

XIngredients

2 x 85g packets Aeroplane Original Port Wine Flavour Jelly
1 kg sliced peaches in natural juice, drained
1 x 6 pack of mini swiss sponge rolls, cut into 2cm slices
1 L thick vanilla custard

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Step 4: of 6

Place the Swiss roll slices decoratively around individual serving glass.

XIngredients

2 x 85g packets Aeroplane Original Port Wine Flavour Jelly
1 kg sliced peaches in natural juice, drained
1 x 6 pack of mini swiss sponge rolls, cut into 2cm slices
1 L thick vanilla custard

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Step 5: of 6

Pour in the vanilla custard.

XIngredients

2 x 85g packets Aeroplane Original Port Wine Flavour Jelly
1 kg sliced peaches in natural juice, drained
1 x 6 pack of mini swiss sponge rolls, cut into 2cm slices
1 L thick vanilla custard

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Step 6: of 6

Garnish with raspberries, mint and almonds.

Roast Pork

with Crispy Crackling

4 Serves 120 Minutes

Ingredients
Method

2 tbsp olive oil
1 lemon juiced
2kg pork leg (bone-in)
1 tbsp sea salt

Preheat oven to 250°C.
Using a sharp knife, gently score the skin of the leg across in close parallel lines. Make sure you cut all the way through the skin to the meat.
Rub the entire leg with oil and lemon juice and then with the sea salt. Rub well into the scores as this not only seasons the meat, but helps draw out moisture, producing ‘crispy crackling’.
Place the roast in a large roasting pan. Cook uncovered for 30 minutes, then reduce the temperature to 180°C. Continue cooking for 25 minutes / 500g of weight, or 1½ hours.
Once the roast is done, remove from the oven and rest for 20 minutes before carving to serve.

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Roast Pork

with Crispy Crackling

Reminder – Christmas https://www.iga.com.au/christmas/#cooking

XIngredients

2 tbsp olive oil
1 lemon juiced
2kg pork leg (bone-in)
1 tbsp sea salt

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Step 1: of 5

Preheat oven to 250°C.

XIngredients

2 tbsp olive oil
1 lemon juiced
2kg pork leg (bone-in)
1 tbsp sea salt

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Step 2: of 5

Using a sharp knife, gently score the skin of the leg across in close parallel lines. Make sure you cut all the way through the skin to the meat.

XIngredients

2 tbsp olive oil
1 lemon juiced
2kg pork leg (bone-in)
1 tbsp sea salt

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Step 3: of 5

Rub the entire leg with oil and lemon juice and then with the sea salt. Rub well into the scores as this not only seasons the meat, but helps draw out moisture, producing ‘crispy crackling’.

XIngredients

2 tbsp olive oil
1 lemon juiced
2kg pork leg (bone-in)
1 tbsp sea salt

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Step 4: of 5

Place the roast in a large roasting pan. Cook uncovered for 30 minutes, then reduce the temperature to 180°C. Continue cooking for 25 minutes / 500g of weight, or 1½ hours.

XIngredients

2 tbsp olive oil
1 lemon juiced
2kg pork leg (bone-in)
1 tbsp sea salt

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Step 5: of 5

Once the roast is done, remove from the oven and rest for 20 minutes before carving to serve.

Ham & Pineapple Kebabs

BBQ Shish Kebabs

8 Serves 6 Minutes

Ingredients
Method

2 tbsp seeded mustard
½ fresh pineapple, peeled and diced
400g sliced ham off the bone
½ cup (160g) pure honey

Soak 8 long skewers in water for 10 minutes; alternatively use 8 metal skewers.
Preheat the BBQ to medium low.
Bunch a slice of ham and alternately thread it and a piece of pineapple onto the skewer.
In a small bowl, whisk together the mustard and honey.
Place the skewers on the BBQ and cook, turning every minute until golden.
In the last minute, generously glaze with the honey-mustard mixture, turn, glaze, turn, glaze and turn to create a glossy coat of sticky sweet and savouriness.

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Ham & Pineapple Kebabs

BBQ Shish Kebabs

Reminder – Christmas https://www.iga.com.au/christmas/#cooking

XIngredients

2 tbsp seeded mustard
½ fresh pineapple, peeled and diced
400g sliced ham off the bone
½ cup (160g) pure honey

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Step 1: of 6

Soak 8 long skewers in water for 10 minutes; alternatively use 8 metal skewers.

XIngredients

2 tbsp seeded mustard
½ fresh pineapple, peeled and diced
400g sliced ham off the bone
½ cup (160g) pure honey

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Step 2: of 6

Preheat the BBQ to medium low.

XIngredients

2 tbsp seeded mustard
½ fresh pineapple, peeled and diced
400g sliced ham off the bone
½ cup (160g) pure honey

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Step 3: of 6

Bunch a slice of ham and alternately thread it and a piece of pineapple onto the skewer.

XIngredients

2 tbsp seeded mustard
½ fresh pineapple, peeled and diced
400g sliced ham off the bone
½ cup (160g) pure honey

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Step 4: of 6

In a small bowl, whisk together the mustard and honey.

XIngredients

2 tbsp seeded mustard
½ fresh pineapple, peeled and diced
400g sliced ham off the bone
½ cup (160g) pure honey

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Step 5: of 6

Place the skewers on the BBQ and cook, turning every minute until golden.

XIngredients

2 tbsp seeded mustard
½ fresh pineapple, peeled and diced
400g sliced ham off the bone
½ cup (160g) pure honey

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Step 6: of 6

In the last minute, generously glaze with the honey-mustard mixture, turn, glaze, turn, glaze and turn to create a glossy coat of sticky sweet and savouriness.

Oven Baked Salmon

with Lemon & Caper Sauce

8 Serves 15 Minutes

Ingredients
Method

4 x 180g salmon fillets
1 cup Greek yoghurt
2 tsp capers, rinsed and chopped
1 lemon

Preheat oven to 180°C.
Combine the yoghurt, capers and 1 tbsp each of lemon zest and juice and season with sea salt and cracked pepper.
Onto a paper lined baking tray, place salmon fillets.
Season with lemon juice and cracked pepper.
Bake for 15 minutes or until cooked to your liking.
Serve each fillet with a dollop of yummy sauce and a twig of fresh dill.

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Oven Baked Salmon

with Lemon & Caper Sauce

Reminder – Christmas https://www.iga.com.au/christmas/#cooking

XIngredients

4 x 180g salmon fillets
1 cup Greek yoghurt
2 tsp capers, rinsed and chopped
1 lemon

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Step 1: of 6

Preheat oven to 180°C.

XIngredients

4 x 180g salmon fillets
1 cup Greek yoghurt
2 tsp capers, rinsed and chopped
1 lemon

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Step 2: of 6

Combine the yoghurt, capers and 1 tbsp each of lemon zest and juice and season with sea salt and cracked pepper.

XIngredients

4 x 180g salmon fillets
1 cup Greek yoghurt
2 tsp capers, rinsed and chopped
1 lemon

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Step 3: of 6

Onto a paper lined baking tray, place salmon fillets.

XIngredients

4 x 180g salmon fillets
1 cup Greek yoghurt
2 tsp capers, rinsed and chopped
1 lemon

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Step 4: of 6

Season with lemon juice and cracked pepper.

XIngredients

4 x 180g salmon fillets
1 cup Greek yoghurt
2 tsp capers, rinsed and chopped
1 lemon

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Step 5: of 6

Bake for 15 minutes or until cooked to your liking.

XIngredients

4 x 180g salmon fillets
1 cup Greek yoghurt
2 tsp capers, rinsed and chopped
1 lemon

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Step 6: of 6

Serve each fillet with a dollop of yummy sauce and a twig of fresh dill.

Fresh Prawns

with a Cocktail Dipping Sauce

6 Serves 20 Minutes

Ingredients
Method

½ cup cream
1 lemon (1 tablespoon of fresh lemon juice)
24 (about 2kg) cooked large king prawns, peeled leaving tails intact
¼ cup good quality tomato sauce

To make the cocktail sauce, combine the cream, tomato sauce and lemon juice in a small bowl. Taste and season with sea salt and pepper.
Fill a round serving bowl three-quarters with crushed ice. Drape the prawns on top.
Into the middle of the dish, nestled into the ice, place the Seafood Sauce. Garnish with wedges of lemon and Serve immediately.

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Fresh Prawns

with a Cocktail Dipping Sauce

Reminder – Christmas https://www.iga.com.au/christmas/#cooking

XIngredients

½ cup cream
1 lemon (1 tablespoon of fresh lemon juice)
24 (about 2kg) cooked large king prawns, peeled leaving tails intact
¼ cup good quality tomato sauce

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Step 1: of 3

To make the cocktail sauce, combine the cream, tomato sauce and lemon juice in a small bowl. Taste and season with sea salt and pepper.

XIngredients

½ cup cream
1 lemon (1 tablespoon of fresh lemon juice)
24 (about 2kg) cooked large king prawns, peeled leaving tails intact
¼ cup good quality tomato sauce

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Step 2: of 3

Fill a round serving bowl three-quarters with crushed ice. Drape the prawns on top.

XIngredients

½ cup cream
1 lemon (1 tablespoon of fresh lemon juice)
24 (about 2kg) cooked large king prawns, peeled leaving tails intact
¼ cup good quality tomato sauce

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Step 3: of 3

Into the middle of the dish, nestled into the ice, place the Seafood Sauce. Garnish with wedges of lemon and Serve immediately.

Chocolate Lovers Mud Cake

with Caramel Popcorn

8 Serves 60 Minutes

Ingredients
Method

2L tub Chocolate Ice-cream
150g Milk Chocolate
2 x 600g IGA Chocolate Mud Cake
125g Community Co Caramel Popcorn

Place the first mud cake on a plate.
Top with a layer of chocolate ice-cream and add the second mud cake on top.
Working quickly, cover with the rest of the ice-cream, using a spatula to smooth as you go.
Freeze for at least 4 hours.
Just before serving, break the chocolate into pieces and melt in the microwave, stirring it every 30 seconds until nice and smooth.
Move your cake from the freezer to a cake stand, spoon the melted chocolate over the top of the cake, allowing it to drip down the sides (it will set fast against the ice-cream).
Working quickly, decorate with caramel popcorn and serve immediately.

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Chocolate Lovers Mud Cake

with Caramel Popcorn

Reminder – Christmas https://www.iga.com.au/christmas/#cooking

XIngredients

2L tub Chocolate Ice-cream
150g Milk Chocolate
2 x 600g IGA Chocolate Mud Cake
125g Community Co Caramel Popcorn

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Step 1: of 7

Place the first mud cake on a plate.

XIngredients

2L tub Chocolate Ice-cream
150g Milk Chocolate
2 x 600g IGA Chocolate Mud Cake
125g Community Co Caramel Popcorn

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Step 2: of 7

Top with a layer of chocolate ice-cream and add the second mud cake on top.

XIngredients

2L tub Chocolate Ice-cream
150g Milk Chocolate
2 x 600g IGA Chocolate Mud Cake
125g Community Co Caramel Popcorn

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Step 3: of 7

Working quickly, cover with the rest of the ice-cream, using a spatula to smooth as you go.

XIngredients

2L tub Chocolate Ice-cream
150g Milk Chocolate
2 x 600g IGA Chocolate Mud Cake
125g Community Co Caramel Popcorn

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Step 4: of 7

Freeze for at least 4 hours.

XIngredients

2L tub Chocolate Ice-cream
150g Milk Chocolate
2 x 600g IGA Chocolate Mud Cake
125g Community Co Caramel Popcorn

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Step 5: of 7

Just before serving, break the chocolate into pieces and melt in the microwave, stirring it every 30 seconds until nice and smooth.

XIngredients

2L tub Chocolate Ice-cream
150g Milk Chocolate
2 x 600g IGA Chocolate Mud Cake
125g Community Co Caramel Popcorn

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Step 6: of 7

Move your cake from the freezer to a cake stand, spoon the melted chocolate over the top of the cake, allowing it to drip down the sides (it will set fast against the ice-cream).

XIngredients

2L tub Chocolate Ice-cream
150g Milk Chocolate
2 x 600g IGA Chocolate Mud Cake
125g Community Co Caramel Popcorn

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Step 7: of 7

Working quickly, decorate with caramel popcorn and serve immediately.

Mini Pavlova Dessert

with a Fruit Topping

12 Serves 10 Minutes

Ingredients
Method

300ml carton double cream
1 large mango
2 passionfruits
(Country Chef) Mini Pavlovas

Cut the flesh from the mango, then dice into a bowl, including as much juice as possible.
Lightly whip the cream in a bowl, add the mango mixture and fold through.
To assemble, arrange the pavlovas on a clean flat surface, spooning the mixture evenly across all. Drizzle each with passionfruit and serve.

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Mini Pavlova Dessert

with a Fruit Topping

Reminder – Christmas https://www.iga.com.au/christmas/#cooking

XIngredients

300ml carton double cream
1 large mango
2 passionfruits
(Country Chef) Mini Pavlovas

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Step 1: of 3

Cut the flesh from the mango, then dice into a bowl, including as much juice as possible.

XIngredients

300ml carton double cream
1 large mango
2 passionfruits
(Country Chef) Mini Pavlovas

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Step 2: of 3

Lightly whip the cream in a bowl, add the mango mixture and fold through.

XIngredients

300ml carton double cream
1 large mango
2 passionfruits
(Country Chef) Mini Pavlovas

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Step 3: of 3

To assemble, arrange the pavlovas on a clean flat surface, spooning the mixture evenly across all. Drizzle each with passionfruit and serve.

Oven Roasted Potatoes

with Garlic

6 Serves 30 Minutes

Ingredients
Method

2 tbsp olive oil
2 garlic cloves
1kg potatoes
sea salt and pepper

Preheat oven to 200C. Wash and peel 1kg new potatoes and transfer them to a large baking tray.
Drizzle with 2 tbsp of olive oil and 2 garlic cloves, crushed. Season generously with sea salt and pepper and turn to coat.
Bake for 30 minutes or until potatoes are golden, brown and crisp.

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Oven Roasted Potatoes

with Garlic

Reminder – Christmas https://www.iga.com.au/christmas/#cooking

XIngredients

2 tbsp olive oil
2 garlic cloves
1kg potatoes
sea salt and pepper

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Step 1: of 3

Preheat oven to 200C. Wash and peel 1kg new potatoes and transfer them to a large baking tray.

XIngredients

2 tbsp olive oil
2 garlic cloves
1kg potatoes
sea salt and pepper

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Step 2: of 3

Drizzle with 2 tbsp of olive oil and 2 garlic cloves, crushed. Season generously with sea salt and pepper and turn to coat.

XIngredients

2 tbsp olive oil
2 garlic cloves
1kg potatoes
sea salt and pepper

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Step 3: of 3

Bake for 30 minutes or until potatoes are golden, brown and crisp.

Mashed Sweet Potatoes with Cinnamonn

8 Serves 15 Minutes

Ingredients
Method

2 tbsp butter
¼ tsp ground cinnamon
2/3 large sweet potatoes
pinch of sea salt

Peel and cut into chunks 2 large sweet potatoes.
Bring to the boil in a large saucepan of water, reduce heat and cook for 6 to 8 minutes or until fork tender. Drain.
Add butter, ground cinnamon and sea salt. Mash until creamy and smooth.

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Mashed Sweet Potatoes with Cinnamonn Reminder – Christmas https://www.iga.com.au/christmas/#cooking

XIngredients

2 tbsp butter
¼ tsp ground cinnamon
2/3 large sweet potatoes
pinch of sea salt

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Step 1: of 3

Peel and cut into chunks 2 large sweet potatoes.

XIngredients

2 tbsp butter
¼ tsp ground cinnamon
2/3 large sweet potatoes
pinch of sea salt

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Step 2: of 3

Bring to the boil in a large saucepan of water, reduce heat and cook for 6 to 8 minutes or until fork tender. Drain.

XIngredients

2 tbsp butter
¼ tsp ground cinnamon
2/3 large sweet potatoes
pinch of sea salt

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Step 3: of 3

Add butter, ground cinnamon and sea salt. Mash until creamy and smooth.

Nutella Pavlova Cake

with Fairy Floss

8 Serves 15 Minutes

Ingredients
Method

Fairy floss for decoration
300ml double cream
100g Nutella (or other hazelnut chocolate spread)
2 Snickers bars
500g Country Chef Pavlova Base

Whisk the cream and Nutella in a bowl for 4-6 minutes until the mixture clings to the whisk but drops off when given a sharp tap on the side of the bowl.
Chop the Snickers bars into rustic chunks.
Spread the delicious Nutella cream over the top of the Pavlova and scatter the Snickers pieces over the top, creating height toward the centre.
Chill in the fridge for an hour, then add fairy floss on the top for decoration before serving.

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Nutella Pavlova Cake

with Fairy Floss

Reminder – Christmas https://www.iga.com.au/christmas/#cooking

XIngredients

Fairy floss for decoration
300ml double cream
100g Nutella (or other hazelnut chocolate spread)
2 Snickers bars
500g Country Chef Pavlova Base

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Step 1: of 4

Whisk the cream and Nutella in a bowl for 4-6 minutes until the mixture clings to the whisk but drops off when given a sharp tap on the side of the bowl.

XIngredients

Fairy floss for decoration
300ml double cream
100g Nutella (or other hazelnut chocolate spread)
2 Snickers bars
500g Country Chef Pavlova Base

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Step 2: of 4

Chop the Snickers bars into rustic chunks.

XIngredients

Fairy floss for decoration
300ml double cream
100g Nutella (or other hazelnut chocolate spread)
2 Snickers bars
500g Country Chef Pavlova Base

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Step 3: of 4

Spread the delicious Nutella cream over the top of the Pavlova and scatter the Snickers pieces over the top, creating height toward the centre.

XIngredients

Fairy floss for decoration
300ml double cream
100g Nutella (or other hazelnut chocolate spread)
2 Snickers bars
500g Country Chef Pavlova Base

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Step 4: of 4

Chill in the fridge for an hour, then add fairy floss on the top for decoration before serving.

Baked Ham with a Marmalade Glaze

8 Serves 32 Minutes

Ingredients
Method

800g cherries, to garnish
1 cup marmalade
Half leg ham, on the bone
Whole cloves, to stud

Preheat oven to 170°C and place shelf to the lowest position.
Carefully remove the rind from the ham, making sure you don't trim all the fat.
Use a small sharp knife to score the fat into a diamond pattern, about 5mm deep.
Transfer the ham to a large roasting pan and pour in 1 cup of water.
Spread the marmalade over the ham then place a clove in the middle of each diamond of fat.
Cover loosely with foil and bake for 1 hour.
Remove the foil, glaze again and bake for another 20 minutes or until the surface of the ham is golden and caramelised.
Remove the ham from the pan to a large chopping board and rest for 15 minutes.
Meanwhile, pour the pan juices into a small saucepan and bring to a gentle boil, reduce the heat and simmer until a nice thick syrup results.
To serve, place ham into the middle of a serving platter. Surround with plump cherries and serve with the marmalade syrup.

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Baked Ham with a Marmalade Glaze Reminder – Christmas https://www.iga.com.au/christmas/#cooking

Fresh & Easy Summer Salad

with Chopped walnuts

8 Serves 10 Minutes

Ingredients
Method

2 x 250g Love Beets
150g Danish feta
½ cup lightly chopped walnuts
1x IGA Fresh Spinach & Rocket 120g

Combine 1/4 cup extra virgin olive oil, 2 tbsp balsamic vinegar and 1 tbsp honey in a jar, season with sea salt and pepper and shake well until combined.
Place the rocket in a serving bowl. Scatter over beetroot.
Crumble over the feta and sprinkle with walnuts.
Drizzle with the deliciously easy dressing and serve.

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Fresh & Easy Summer Salad

with Chopped walnuts

Reminder – Christmas https://www.iga.com.au/christmas/#cooking

XIngredients

2 x 250g Love Beets
150g Danish feta
½ cup lightly chopped walnuts
1x IGA Fresh Spinach & Rocket 120g

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Step 1: of 4

Combine 1/4 cup extra virgin olive oil, 2 tbsp balsamic vinegar and 1 tbsp honey in a jar, season with sea salt and pepper and shake well until combined.

XIngredients

2 x 250g Love Beets
150g Danish feta
½ cup lightly chopped walnuts
1x IGA Fresh Spinach & Rocket 120g

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Step 2: of 4

Place the rocket in a serving bowl. Scatter over beetroot.

XIngredients

2 x 250g Love Beets
150g Danish feta
½ cup lightly chopped walnuts
1x IGA Fresh Spinach & Rocket 120g

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Step 3: of 4

Crumble over the feta and sprinkle with walnuts.

XIngredients

2 x 250g Love Beets
150g Danish feta
½ cup lightly chopped walnuts
1x IGA Fresh Spinach & Rocket 120g

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Step 4: of 4

Drizzle with the deliciously easy dressing and serve.

Caprese Bites

Ingredients
Method

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Caprese Bites Reminder – Christmas https://www.iga.com.au/christmas/#cooking

Cinnamon Chips

Ingredients
Method

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Cinnamon Chips Reminder – Christmas https://www.iga.com.au/christmas/#cooking

Honey Glazed Pork Fillet

Ingredients
Method

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Honey Glazed Pork Fillet Reminder – Christmas https://www.iga.com.au/christmas/#cooking