Avocado & Roast Pumpkin, Kale Salad

Avocado & Roast Pumpkin, Kale Salad

Hello Everyone! Sorry for not getting this post up on Tuesday night (please forgive me) – it was quite a stressful day for me trying to get important things done. I hoped to have finished them by the evening so that I could move on and write this post for you, but it didn’t happen. Today I am a little bit more relaxed as I pretty much finished what I could do yesterday. So here is what was meant to go up for Tuesday’s post, today!

This recipe is one that started off a little bit more simpler than what you’ve seen above. It was one that I used to make a while back during my second year of University, and during that time avocados were not only in season, but cheap as well! I wanted to try out various recipes that used avocados and I came across a simple avocado and roast pumpkin mixed leaf salad. I would always pair it with marinated oven-baked chicken drumsticks or a whole chicken leg. I won’t post the marination recipe for our chicken on my blog as it’s a secret blend of ingredients that my mom came up with, but I mean, you can basically pair it with your own secret recipe or keep it simple with just the salad.

Avocado & Roast Pumpkin, Kale Salad

Over time I started to add a few extra ingredients here and there that I thought might jive well together in terms of flavour and texture. I added toasted walnuts, and then pomegranate seeds after I made the dish a few times with just the addition of the walnuts. There was also one time where our avocados were very overripe and basically couldn’t add it to the salad, and instead I added marinated feta cheese because that’s what I had in my fridge at the time that was sort of creamy in texture to substitute; of course flavour was no where near. Lastly, the supermarket didn’t have pre-bagged mixed leaf salad leaves so I had to go with what they did have on the shelves – kale! Quite a transformation from just an avocado and roast pumpkin mixed leaf salad to begin with I must say.

Avocado & Roast Pumpkin, Kale Salad Ingredients

PREP TIME 15 MINS | COOKING TIME 20 MINS | SERVES 4

INGREDIENTS

  • 2 small avocados, peeled, pitted, and cut into small chunks
  • 1 bunch kale, stems and leaves coarsely chopped
  • 1/2 medium-sized butternut pumpkin, cut into chunks
  • 1/2 large pomegranate, peeled and deseeded
  • Handful of walnuts, toasted and roughly chopped
  • Marinated feta cheese
  • Salt and ground pepper to taste

METHOD

  1. Preheat oven to 180C (350F or gas mark 4). Season the pumpkin with a bit of salt, ground pepper, and olive oil. Line a baking tray with foil and spread the pumpkin over the lined tray. Roast in the oven for about 20 minutes or until tender.
  2. Meanwhile, bring a pot of salted water to a boil. Once boiling, add in the kale and simmer for about 6-8 minutes. Drain and transfer to a serving plate.
  3. Top the kale with avocado, roasted pumpkin, feta, pomegranate seeds, and walnuts.
  4. Enjoy the salad as it is or as a side with your preferred choice of meat.

We had ours with Mama G’s Special Spicy Roast BBQ Whole Leg Chicken!

Avocado & Roast Pumpkin, Kale Salad with Roast Chicken

BON APPÉTIT

– Ally xx

myTaste.com

Pineapple-glazed Ham

Pineapple-glazed Ham

Hello Everyone! Yes I am aware that today should be a Muffin Making Monday post but Jialing and I decided to have a break from making muffins since we are both on Christmas/New Year break from work. We will be resuming our fortnightly muffin making next week, or the week after, depending on what we decide.

Pineapple-glazed Ham Ingredients

This is the last of the Festive Holiday Recipes that I will be posting, and quite possibly the last recipe for 2014! So after splurging on thankfully less than $200 (but over my budget of $100) on Boxing Day, I decided to buy a portion of Smoked Leg Ham to roast in the oven for a little Boxing Day treat. Seriously, we had NO savoury leftover food from our Noche Buena – even the 3.8kg turkey was shredded to the bone; and I was so looking forward to trying out a Massaman Curry by Jamie Oliver with the leftover turkey meat. Oh well, I guess a fresh-from-the-oven smoked leg ham can, will, and did make up for it!

Pineapple-glazed Ham

Pineapple-glazed Ham

I read up about studding cloves into the ham and what they actually do to the ham other than of course add flavour. Most articles/blogs that I’ve read say that it’s also decorative. One article I read though asks: to stud or not to stud? Apparently, there is a saying that all garnishes should be edible; and hence why studding cloves is a no because no one wants to crack a tooth by biting into a whole clove. But can’t they just take the time to remove the cloves after baking? An alternative would be to add ground cloves into your choice of glaze. I went for the decorative version. The cloves were a bit overpowering for me though.

Very simple really – I didn’t want to get all fancy with the ham since it’s already smoked with beechwood to add to its natural flavour. So I went with a very easy and classic pineapple glaze to dress the ham as it slowly baked in the oven. Now, many of you will agree with me that I probably “scored” the fat on the leg ham a little bit too aggressively – Oops!

Pineapple-glazed Ham Ingredients

PREP TIME 5 MINS | COOKING TIME 1 HOUR | SERVES 8-10

INGREDIENTS

  • 750g smoked leg ham portion
  • 1 can (440g) pineapple slices in juice
  • 1/3 cup brown sugar
  • Handful of whole cloves

METHOD

  1. Preheat oven to 180C.
  2. Score the leg ham with a sharp knife in a diagonal pattern. Score again, diagonally, in the opposite direction to create a crossing pattern. Using the tip of your knife, poke a small hole in the middle of each segment and insert whole cloves.
  3. Combine the brown sugar and pineapple juices into a small saucepan over medium heat and bring to a full boil, stirring frequently. Once boiling, lower the heat and bring to a gentle simmer until the glazed is nice a thick.
  4. Cover the leg ham with half of the glaze and place the leg ham fat side up on a wire rack in the oven with a drip tray below. Bake in the oven for 1 hour, basting the ham every 25 minutes with the leftover glaze and pan drippings. In the last 25 minutes of cooking, add the pineapple slices into the drip tray to cook.
  5. Serve!

Pineapple-glazed Ham

Before I wrap up this post, I would like to thank each and every one of my friends who have been so kind to take the time to drop by and go through my blog. Thank you as well for always asking me how my blog is going, encouraging me everyday to continue doing what I do best. I would also like to thank my 110 followers and the whole wordpress community in general for being very nice, dropping, comments and likes since I started my blog earlier this year.

Have a safe and Happy New Year Everyone! See you in the New Year with many more kitchen adventures! I will also have some exciting news coming your way somewhere earlier next year!

BON APPÉTIT

– Ally xx

myTaste.com