Page 19 - D11 Dainfern Precinct Living December 2021
P. 19

FESTIVE RECIPES




              MAPLE SYRUP AND BLUEBERRY-GLAZED GAMMON
              WITH ROAST SHALLOTS AND FIGS


             Make a glaze with 370g fresh blueberries, 5 tablespoons
             of dark brown sugar, 1 vanilla pod (split), 2 tablespoons
             of water and 250ml of maple syrup.

             Cook for 1 or 2 minutes until the blueberries start to
             burst. Brush the gammon with half of the glaze and
             roast at 180°C for 20 minutes.

             Add some peeled shallots (tossed in butter, sugar,
             olive oil, salt and pepper) to the roasting pan and
             roast for another 20 minutes. Add some fresh figs and
             blueberries, drizzle over the remaining glaze and roast
             for a final 20 minutes.




              MARMALADE-GLAZED GAMMON
              WITH POACHED WHITE PEACHES

                                                         Heat 1 cup of marmalade of choice with
                                                         2 teaspoons of sugar. Score the fat on
                                                         the cooked gammon and brush with the
                                                         marmalade glaze.

                                                         Roast at 180°C for an hour, basting regularly
                                                         with the glaze. While the gammon is roasting,
                                                         poach 8 white-flesh peaches in a small
                                                         saucepan with 3 cups of water and 120g of
                                                         sugar for 5 to 10 minutes until the skins start
                                                         to split. Peel when cool and serve with the
                                                         gammon.



             SUGARED GAMMON WITH STICKY CHERRIES

              Score the fat on the cooked gammon.
              Sprinkle 2 tablespoons of dry English
              mustard and 3 tablespoons of dark brown
              sugar all over the fat and pat it in well.

              Bring 400g fresh cherries, 150g sugar, a
              squeeze of lemon and 2 tablespoons of
              brandy to the boil. Brush the gammon with
              the liquid and roast at 180°C for 30 minutes.
              (Grill for extra crispness).

              Spoon over the remaining sticky cherries
              and juice before serving.


                 RECIPES FROM TASTE WOOLWORTHS: https://taste.co.za/1-gammon-4-ways/




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