Page 24 - IFV Issue 12 December 2023

FESTIVE SEASON RECIPES

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

RECIPES BY ABIGAIL DONNELLY AND PHOTOGRAPHS BY JAN RAS

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

Joanna Kosinska Unsplash
22 • Issue 12 2023 • The Villager