BRAAI BREAK Gammon with Pineapple Salsa 0:15 PREP | 0:15 COOK | 4 SERVINGS INGREDIENTS 1kg FREY’s GAMMON cut into steaks 1 TABLESPOON sunflower oil 250 g FRESH PINEAPPLE CHUNKS (or 425g tin of pineapple chunks in juice, drained) 1 RED CHILLI, deseeded and finely chopped SMALL HANDFUL OF FRESH MINT, finely chopped METHOD STEP 1: Preheat grill to high. Line two baking trays with foil. Snip the fat on each gammon steak at 2cm (¾in) intervals and put 2 steaks on each tray. Brush the oil over the gammon and grill each tray for 6min, turning steaks halfway through the cooking time. Cover the cooked gammon with foil to keep warm. STEP 2: Meanwhile, chop the pineapple chunks into smaller pieces. In a medi- um bowl, stir the pineapple, chilli and mint together until combined. Serve the gammon, drizzled with any juices, with the pineapple salsa and a salad. CONTEMPORARY CLASSIC Roast gammon with cherry and red wine sauce 0:15 PREP | 0:15 COOK | 4 SERVINGS INGREDIENTS 1 kg FREY’s GAMMON SALT AND BLACK PEPPER 4 LARGE POTATOES, roughly chopped 2 ONIONS, peeled and segmented 2 CUPS red wine 3/4 CUP balsamic vinegar 2 CUPS fresh cherries 2 TABLESPOONS concentrated beef stock METHOD STEP 1: Preheat the oven to 200 °C. STEP 2: In an oven-safe roasting dish, place the gammon and season well. Bake for 25 minutes at 200 °C, then turn the heat down to 150 °C and roast for 3 hours. I had mine covered the whole way. Add the potatoes and onions after half the baking time, checking regularly during roast- ing time. STEP 3: When the gammon is done, remove the meat from the dish, and leave to rest. Also remove the potatoes and onion. Deglaze the dish by adding the red wine to the hot oven dish, then pour these cooking juices into a small saucepan. Bring to the boil. Add the balsamic vinegar and cherries, and cook until reduced. STEP 4: Slice the gammon and serve with sauce and roasted potatoes. You can add your own side of veggies to this. FABULOUS FEAST Orange and Honey Pulled Gammon 0:15 PREP | 3:15 COOK | 6 SERVINGS INGREDIENTS 800g FREY’s GAMMON 3 BAY LEAVES 1 WHOLE BULB of garlic, unpeeled 1 ORANGE, cut into 3 chunky slices 1 TABLESPOON runny honey METHOD STEP 1: Put your slow cooker on to high. Unwrap the gammon joint and place it in the bottom of the pot of your slow cooker. Fill with water until the gammon is just cov- ered and drop in the bay leaves, the garlic bulb and the orange slices. Replace the lid and leave to cook for three hours. STEP 2: Once the three hours are up, carefully lift out the gammon joint using two forks, onto a roasting tray lined with a sheet of foil. Preheat the oven to gas mark 6/200ºC. STEP 3: Carefully remove the string the joint is tied up with, and most of the fat, making sure to leave a thin layer of the fat still on the joint. Drizzle the honey over the top of the gammon joint, over the remaining fat, and slide it into the oven for 10-15 minutes. Keep an eye on it during this time, you don’t want the honey to caramelise too much and burn. STEP 4: Once you can see that the honeyed gammon joint is golden on top and sizzling, take it out, transfer to a plate or board and then shred it with a couple of forks. Serve straight away. 5 festive ways with GAMMON CONTEMPORARY CLASSIC Roast gammon glazed with soft-eating nectarines, apricots and verjuice 0:15 PREP | 3:15 COOK | 6 SERVINGS INGREDIENTS 2 WHITE ONIONS, quartered 3 CARROTS, quartered 1 BULB FENNEL, quartered 4 CLOVES 1 TEASPOON peppercorns 1,5 kg FREY’s GAMMON 1 CUP maple syrup 4 TABLESPOONS Dijon mustard 2 CUPS verjuice 1 TEASPOON cloves 1 TEASPOON star anise 250 g SOFT-EATING NECTARINES 250 g SOFT-EATING APRICOTS METHOD STEP 1: Preheat the oven to 180°C. STEP 2: Place the onions, carrots, fennel, cloves and peppercorns in a large, deep baking dish or saucepan. Place the gammon on top of the vegetables. Pour in enough water to come halfway up the sides of the gammon. STEP 3: Poach for 30 minutes per kilogram (this reduces the roasting time). STEP 4: Remove from the dish and allow to cool. STEP 5: To remove the skin, carefully slice underneath it from one side to the other. Use small, quick strokes to help peel the skin up and away from the fat. STEP 6: Place the maple syrup, mustard, verjuice, cloves and star anise in a saucepan and bring to the boil. Reduce the heat and simmer for 15 minutes. STEP 7: Pour the glaze over the nectarines and apricots and allow to cool. STEP 8: Place the apricots and nectarines on the gammon using toothpicks to secure them, pour over the glaze and roast the gammon until crispy and golden. LAVISH LEFTOVERS Gammon Ham Tagine With Pomegranate And Parsley Couscous 0:20 PREP | 0:30 COOK | 5 SERVINGS INGREDIENTS 225g FREY’s GAMMON unsmoked, cooked, and cut into chunks 1 TEASPOON Oil 1 ONION, chopped 1 TABLESPOON Turmeric 1 TABLESPOON Cumin ½ TEASPOON Cinnamon ½ TEASPOON All-spice 75g READY-TO-EAT APRICOTS, chopped 200g CAN CHICK PEAS 300ml WATER 1 CLEMENTINE, peeled and broken into segments 1 CLEMENTINE, juice removed Couscous 250G COUSCOUS 1 CLEMENTINE, juice removed 300ML BOILING WATER 1 POMEGRANATE, seeds removed SEASONING FLAT LEAF PARSLEY METHOD STEP 1: Heat oil in a large pan, add onion and cook for 1-2 minutes. Add cooked gammon ham and all remaining ingredients (except for coucous ingredients). STEP 2: Cover and simmer for about 30 minutes until sauce thickened. STEP 3: Meanwhile prepare the couscous: Place couscous into a bowl. Add juice of Clementine and boiling water. STEP 4: Season, cover and leave to stand for 10 minutes until water has been ab- sorbed and the couscous has softened. STEP 5: Stir in pomegranate seeds and parsley.
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