Recipes by Author

Lauraine Jacobs

Traditional Glazed Ham with Fresh Orange Slices

Traditional Glazed Ham with Fresh Orange Slices

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

Whether it’s Christmas, a special birthday or wedding buffet, a large pink ham takes pride of place and stands there, glistening in all it’s glory. I think it is well worth seeking out the best ham you can. Especially given the expense. I always order my ham from Holly Bacon in Hastings, where fourth-generation butcher Claire Vogtherr takes pride in traditional methods or preparing hams. Look for a ham that’s not exuding too much moisture (often a sign there’s been rather too...

 
Traditional Key Lime Pie

Traditional Key Lime Pie

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

Originally these pies were made with the true Key lime, a thin-skinned juicy sour lime grown in the Florida Keys. In 1926 a hurricane wiped out the groves and since then the commercial Tahitian or Persian lime has been the only lime available. The famous pie has survived the storm, however, and when we visited Key West on a Caribbean cruise, we found tiny shops entirely devoted to this Caribbean and Southern specialty. Traditionally it was covered with freshly whipped cream and lime zest as I have done, although most...

 
Turkey Breast Fillets with Apricot Stuffing

Turkey Breast Fillets with Apricot Stuffing

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

One Christmas I came up with this repice for my feature in the end-of-year issue of Cuisine. I know it was a real hit as many people told me they cooked it, and my local butcher sold over 400kg of turkey breast that Christmas! I think the popularity was due to the idea that cooking turkey breast is much simpler than dealing with a whole turkey. If you’re determined to cook a showpiece bird, this method and stuffing will also work well (follow the cooking times for a whole bird from the instructions on the packaging,...

 
Viennese Pineapple Cake

Viennese Pineapple Cake

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

This is a recipe my mother has made for as long as I can remember. It was always a favourite when I baked it for dinners at the British embassy in Paris during my stint there as a cook. The cake, baked with a crunchy meringue topping on a shortcake base, is sandwiched together with whipped cream and pineapple: a perfect combination of textures and tastes.

 

 
Warm Pumpkin and Feta Salad with Baby Spinach

Warm Pumpkin and Feta Salad with Baby Spinach

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

Paula Schwass, the former owner of Cavalli Beach-House Retreat north of Kerikeri, is an enthusiastic cook and gardener. I stayed there when I was doing the research for a story on the Far North, and she served this unusual salad as part of an alfresco dinner. I thought it would make a great entrée on its own, served with some crusty brown sourdough bread. Paula grows the native New Zealand spinach but city dwellers with no access could use tender baby spinach leaves.

 

 
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