Pink Gingham 18x90cm Double Oven Mitt
Pink Gingham 18x90cm Double Oven Mitt
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Product Specifications
Product Specifications
Care Instructions
Care Instructions
Shipping & Returns
Shipping & Returns
We deliver to anywhere inside Australia, excluding Northern Territory. We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home in a timely fashion. Flat Rate Metro Delivery: Order under $79 → $9.95, Order between $79 to $129 → $14.95 + FREE SHIPPING on all Metro orders over $129* More Info here.
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We want you to be 100% satisfied with your purchase... In addition to your statutory rights Wheel&Barrow will gladly offer you the choice of an exchange, replacement, store credit or refund where products are returned within 14 days of delivery, in original packaging and accompanied by proof of purchase. You can return your order to any store nation wide or discuss further with our customer service team, contact details are below* You can read our full terms and conditions here.
BREAKAGE OR INCORRECT ORDER
We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home. If any breakage or mistake do occur be assured our local customer service team will be on hand to provide the solution that best fits your needs.
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SKU:123975
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Honey & Orange Glazed Ham
Serves: 12 - 15 Preparation Time: 20 minutes Cooking Time: Approximately 1 hour INGREDIENTS 1 leg of ham (7 - 9kg) 2 oranges, zested & juiced 200g brown sugar 100mL brown sugar 2 tbsp Dijon mustard Cloves METHOD Preheat the oven to 180 degrees C. Gently run your fingers along the outer edge of the skin on the ham & carefully remove the skin, leaving the layer of fat intact. Cut around the hock, leaving the skin attached for the last 10-12cm. Wrap the removed skin & refrigerate to use for covering any leftover ham. Score the fat in a diamond pattern, approximately 2.5cm apart, taking care not to cut too deeply into the fat. Press a clove into the centre of each diamond. Place the ham in a large roasting tray lined with foil & baking paper. Combine the orange zest, orange juice, honey, brown sugar & Dijon mustard in a bowl & mix until well combined. Brush the ham generously with the glaze & pour 1 cup of water into the base of the roasting tray. Bake for approximately 1 hour, brushing with additional glaze every 10-15 minutes, until the ham is golden, glazed & caramelised. Carefully remove from the oven & decorate with fresh herbs & festive ribbon, if desired. Pour any remaining glaze into a small saucepan, bring to the boil & serve in a jug alongside the ham. Serve with roasted vegetables or lightly roasted baby tomatoes & caramelised shallots.
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Ice Cream Pudding
Serves: 12 - 14 Prep time: 20 minutes INGREDIENTS 200g gingerbread biscuits, roughly chopped 100g candied orange, finely sliced 75g dried cranberries 75g pistachios, roughly chopped 50g dried cherries 300g tinned or frozen cherries, halved 1L vanilla ice cream, softened METHOD Place the chopped biscuits, candied orange, cranberries, pistachios, dried cherries & halved cherries into a large mixing bowl. Add the softened ice cream & gently fold until all ingredients are evenly combined. Spoon the mixture into a lined 2-litre pudding mould or bowl. Press the mixture down firmly & smooth the top. Cover & place in the freezer overnight, or until completely set. To serve, remove from the freezer & carefully turn out onto a serving platter (or serve in what you froze the pudding in!). Garnish with fresh or tinned cherries & serve immediately. TIPS Allow to pudding to stand at room temperature for 5-10 minutes before unmoulding for easier serving. Add drizzle of chocolate sauce or berry coulis for an extra indulgent finish. Swap pistachios for almonds or hazelnuts if preferred.
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Scotch Fillet Steak with Chimichurri
Serves 4 Ingredients For the Chimichurri: 1 large bunch of parsley, finely chopped 1 garlic clove, minced 1 red chili, finely diced (adjust to taste) 2 tbsp red wine vinegar 100ml extra virgin olive oil Salt, to taste Pepper, to taste For the Steak: 4 Scotch Fillet steaks (250g - 300g each) 2 tbsp olive oil Sea salt Cracked black pepper Method 1. Make the Chimichurri: Finely chop the parsley and place it in a mixing bowl. Mince the garlic and finely dice the chili, then add to the bowl. Stir in the red wine vinegar and season with salt and pepper to taste. Gradually mix in the extra virgin olive oil until the chimichurri is well combined. Set aside. 2. Cook the Steak: Remove steaks from the refrigerator 30 minutes before cooking. Pat dry and brush lightly with olive oil. Season generously with sea salt and cracked black pepper. Heat a grill pan or barbeque over high heat. Cook steaks for 304 minutes per side for medium-rare, or to your preferred doneness. Transfer to a plate and rest for 5-10 minutes. 3. Serve: Arrange the steaks on a serving platter and spoon over the chimichurri. Tools Acacia End Grain with Groove Chopping Board (38x26x5cm OR 51x38x5cm) Cast Iron Grill Plate BBQ Set Salad Bowl Set with Servers
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