Celebrate Christmas in July with LURPAK® and cook Sarah Todd
Former Masterchef Australia favourite invites Australians to join in festive celebrations with the unsung hero of Christmas cooking.
As the winter chill approaches and cravings of rich hearty flavours are calling, iconic butter brand LURPAK®, recently crowned the world’s best butter at the 2018 World Cheese Championshipsi, is encouraging Australians to beat the winter blues by enjoying an earlier celebration of the most wonderful time of the year - Christmas - in July.
Sarah Todd’s tips and tricks to butter up with LURPAK®
- Making your own compound butter is super easy. Finely chop flavouring of your choice, include ingredients such as herbs, roast garlic, chilli powder, olives and whisk together with the butter. Then using cling wrap, roll into a log and re-set it in the fridge. Once set, use this to flavour your roast chicken or simply as an herb butter to top a cooked steak or even a piece of bread.
- Don’t burn the butter! If using butter to cook something in a pan and you start to notice the butter is about to burn, toss in a quick drizzle of oil to bring it back to a neutral temperature, this will allow you to continue the cooking without having to start all over again.
- Create new flavours with brown butter (or I like to call nut butter). Brown butter is one of my favourite uses of butter. Simply melt the butter in a pan and continue cooking it on a medium heat until the milk solids begin to caramelise. You’ll start to see little golden-brown specs, this is what gives the butter a wonderful nutty flavour. Use this on everything!
- White butter or Beurre Blance. This is basically a hot emulsified butter sauce made with white wine vinegar reduction flavoured with shallots and finished with cold butter to create a light, supple, tangy sauce that pairs perfectly with seafood dishes. Grate the butter when it’s extremely cold. This is great for making a flaky pie crust that requires small pieces of really cold butter.
- Enhance the flavour of your steak. Once a steak is almost cooked to your liking, add in a little rosemary sprig, chopped garlic and a dollop of LURPAK® butter, as the butter foams and bubbles, tilt your pan on an angle and with a spoon baste the steak with this deliciousness.
2.5kg unsmoked gammon Strips of 1 orange rind
1 bay leaf
2 sprigs of thyme
1 star anise
15 black peppercorns
1 white onion (medium), quartered 1 celery stick, cut into3
Cold water to cover gammon
25g Slightly Salted LURPAK®
50g Dark Muscovado sugar
2 tbsp runny honey
3 tbsp whole grain mustard
1 tbsp English mustard powder Finely chopped zest of small orange Whole cloves to stud fat
Fill a large pan with water and place the gammon inside, submerging completely. Add the orange rind, onion, bay, thyme, star anise, black peppercorns and celery and bring to the boil.
Immediately reduce the heat and simmer gently for 1 hour 45 minutes. 20 minutes before the gammon is ready preheat the oven to 200°C and make the glaze.
In a saucepan on a medium heat, melt 25g LURPAK® and add the sugar, wholegrain mustard, English mustard, orange zest, salt and pepper.
Stir with a wooden spoon until all the ingredients are incorporated and the sugar has dissolved. Be careful not to let the mixture boil.
Once the gammon has simmered for 1 hour and 45 minutes, remove it from the pan and allow to cool for 15 minutes.
With a sharp knife carefully remove the skin - avoiding taking too much of the fat with it. Score the fat to create diamond shapes then stud the centre of each diamond with a whole clove.
Place the gammon in a foil lined roasting tray then spoon the glaze over the fat. Put in the preheated oven for a total of 20 minutes basting once during that time.
Remove from the oven, slice and serve.