Page 34 - Fourways Gardens Issue 11 December 2023

Recipes

FESTIVE SEASON RECIPES

This year, Abigail Donnelly gets nostalgic (yes, even with an
air-fryer) as she shares her most-loved family dishes.

RECIPES B Y ABIG AIL DONNELL Y AND PHO T OGR APHS B Y JAN R A S

Air-fryer gammon

Serves: 8
Cooking time: 45 minutes
Wine and spirit pairing: Woolworths
Catherine Marshall Pinot Noir

INGREDIENTS
1kg gammon, at room temperature
Abigail recommends using a medium
gammon for this cooking method, or a
bone-in cooked Woolworths gammon and
glaze.
For the glaze, mix:
3T fresh tamarind
6T treacle sugar
4T golden syrup

For the pickled nectarines:
10 ripe nectarines
1 cup red wine vinegar
3 cups cranberry juice
6 black peppercorns
1 bouquet garni
COOKING INSTRUCTIONS
1. To make the gammon, line the air-fryer 3. Remove the gammon and the juices and 5. Spoon the nectarines onto a plate and
basket with two layers of foil, enough to rest for 10 minutes before slicing. carefully peel. Simmer the liquid for 30
overlap the sides of the basket and cover 4. To make the pickled nectarines, cut a minutes until reduced and syrupy. Cool
the gammon. small cross into the base of the fruit. and add the nectarines.
2. Add the gammon and cover in the foil. Place in a large pan with the remaining 6. Serve the gammon with the pickled
Air-fry at 170°C for 20 minutes. Peel back ingredients. Place a sheet of greaseproof nectarines.
the foil and spoon over the glaze. Air-fry paper directly onto the fruit and poach
for a further 25 minutes. for 10 minutes.

Joanna Kosinska Unsplash

Fourways Gardens • 32 • December 2023