Spicy Chicken Alfredo

INGREDIENTS 

For white sauce
4 tablespoons butter
3 tablespoons flour
2 cups milk
1 tsp black pepper

1kg Chicken fillets cut into strips
1 tray mushrooms
2 green peppers
1 kg penne pasta
2l fresh milk
500g cheese
1 packet chicken ala king sauce

Marinade for chicken fillets
2 tablespoons veri peri sauce
1 tablespoon ginger n garlic
2 tsp black pepper
4 tablespoons mixed herbs
3 tablespoons nandos sauce

METHOD

• Marinate chicken with all the marinades
• Fry it on low heat and set aside
• In a separate pan, saute mushrooms and pepper with 1 tablespoon butter and set aside when cooked
• For the white sauce ,heat the butter
• Add flour and stir continously to avoid lumps from forming 
• Add milk slowly and stir
• Add back pepper, salt to taste and half cup cheese and set aside
• Boil pasta and set aside
• Add sauce to large pot,add the chicken, mushrooms and pepper, pasta, mix chicken ala king mixture and add to pot and and remaining milk and cheese and salt.
• Allow to cook for 10 minutes

Christmas Glazed Ham

INGREDIENTS

4 - 5 kg / 8 - 10 lb leg ham, bone in, skin on (Note 1)
Cloves (for studding the ham)
2 oranges , cut into quarters
1 cup water

GLAZE

3/4 cup maple syrup, real (not artificial) (or substitute with honey)
3/4 cup brown sugar, packed
3 tbsp dijon mustard
3/4 tsp ground cinnamon
1/2 tsp All Spice (or nutmeg)

METHOD

• Preheat the oven to150C (all oven types). 
• Place the Glaze ingredients in a bowl and mix until combined.
• Remove the skin of the ham, ensuring you leave the fat on 
• Use a small sharp knife to cut 2.5cm / 1" diamonds across the fat surface of the ham. Avoid cutting into the meat.

Glaze and Baking

• Place the ham in a large baking dish.
• Squeeze the juice of 1 orange over the ham. Then place them along with the remaining orange into the baking dish around the ham.
• Rub/brush a little bit of Glaze on the underside of the ham. Then slather about 2/3 of the remaining Glaze on the top and sides of the ham, including the cut face (save some for basting).
• Insert a clove in the intersection of the cross of each diamond on the surface (optional).
• Pour the water in the baking dish, then place in the oven.
• Bake for 1 1/2 hrs, basting very generously every 30 minutes, or until sticky and golden.
•  At the first 30 minutes, slather with remaining glaze, then after that, spoon over  pan juices very generously (or dab with brush). Rotate pan if required to brown evenly.
• Allow to rest for at least 15 minutes before serving. 
• Baste before serving