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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DPL