Mustard Roast Ham on a Beech Roasting Plank

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Honey and Mustard Roast Ham on a Beech Roasting Plank

Gammon is so tender and moist on a Roasting Plank because the plank has been soaked in water, so the meat it is slowly steamed in Beech wood. Beech is probably the best wood because it imparts a lovely sweet woody flavour with a woody aroma.

As your Roasting Plank is going into your oven for quite a long time, please make sure you have soaked your plank for at least 24 hours.

Try soaking your plank in a mixture of water and dry or sweet cider or apple juice for an extra layer of taste.

 

Recipe

2.75 kg Gammon joint (skinned)  , 1.5 tbsp Dijon or English mustard,2 tbsp clear honey

Put the gammon joint into a large bowl , cover with cold water and leave to soak for 24 hours. Drain well.

Set the oven to Gas Mark 4 and put your gammon joint onto your pre-soaked Beech Roasting Plank and put into your oven.

Roast for 2 hours. Mix the mustard and honey together and then smear thickly all over the gammon and put back into the oven for a final 25 minutes.

 

Let it rest in a warm place for 20-30 minutes and then put your warm Roasting Plank on the table and carve.

 

 

 

For more information, please see our website : www.theroastingplankcompany.co.uk

 

 

 

Roasted Pineapple on a Cedar Roasting Plank

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Cedar Planked Pineapple (or peach or pear...)

We are still trying out all the different combinations of fruit and woods but here is one of our favourite fruit recipes, very simple but quite delicious.

 

 

 

 

 

 

Most fruits can be steamed on a plank such as bananas, apples, pears, peaches, cherries, plums, nectarines, mango..... try making a steamed fruit salad with fresh mint or with cinnamon sticks or drizzled with honey or treacle.

Try adding more rum or kirsch to your fruit by putting some into the water soaking solution . If you are cooking with the kids then put some fruit juice into the water instead.

Cedar is the best wood as it has a lovely sweet spicy flavour but you can also use cherry which imparts a subtler fruity taste.

Recipe

1 pineapple, peeled, 3 tbsp palm or demerara sugar, shot of rum, chocolate toffee sauce or chocolate ice cream

Rub the rum into the pineapple followed by the sugar and place your pineapple on a :

Cedar Roasting Plank :  place your pineapple on the soaked plank into the oven at Gas Mark 4-5 for about 30 minutes, turning over once. 

Place on your table and slice your pineapple, serve with chocolate toffee sauce or ice cream.

 

 

Your plank only needs to be soaked for at least 4 hours because the cooking time is so short.

Cedar BBQ Plank : the same recipe can be repeated on a BBQ Plank but slice the pineapple before putting onto your plank.

Wood Paper : I love using Wood Paper for my steamed fruit salad because the presentation looks so fantastic.

Cut up the pineapple (or other fruit) into smaller chunks and lay onto your soaked Wood Paper and wrap. Tie up with some butcher's string and put into your oven for about 10 minutes or on the BBQ.

Open up your wood parcel at the table and smell the delicious aroma of all that steamed fruit and rum. Amazing. 

For more information please see www.theroastingplankcompany.co.uk                                                                                                      

Tiger Prawns on a Cedar Roasting Plank

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Tiger Prawns on Cedar Roasting Plank

Any seafood is cooked beautifully on wood because the water from the soaked Cedar Roasting Plank steam cooks it. Seafood stays beautifully moist and tender and subtly infused with the flavour of the wood, it absorbs the different flavours of the woods really well.

Whether you are cooking King Prawns, Tiger Prawns, Squid or Scallops - there is a lot of fun to be had trying different combinations of woody aromas and different soaking solutions. Try soaking the plank in water with some white wine or Pernod.

Cedar is the best wood for seafood as it gives a spicy, sweet flavour but cherry infuses a fruitier flavour which is great. I also like oak steamed prawns because of the smoky flavour but it is not for everyone.

Recipe

10 Tiger Prawns (de-veined),1 lemon (sliced), 1 lime (sliced), 2 teaspoons chopped dill, 2 spring onions (sliced), 2 tbsp virgin olive oil, salt and freshly ground black pepper.

Lay the sliced lemon and lime and the spring onion onto the soaked plank. Sprinkle with dill then lay the Tiger Prawns on top of the lemon/lime bed and drizzle with olive oil, salt and freshly ground pepper.

Place in the oven (Gas Mark 4-5) and cook for about 10-15 minutes. Put the warm Cedar Roasting Plank in the middle of the table and enjoy the amazing aroma and taste. Serve with a dill mayonnaise and a salad.

If you have any Cedar Wood Paper then wrap up your King Prawns with some lemon, lime, dill, spring onions and olive oil and tie up with butcher's string. Put into the oven on a baking tray or onto your BBQ for 5-10 minutes. Once cooked, place onto your plate and open like a present for the most wonderful aroma.

for more recipes visit : www.theroastingplankcompany.co.uk