Looking for the stars for your festive table? We've got them right here! Culinary extraordinaire, Siba Mtongana, shares the recipes for her delicious honey-glazed gammon and mouth-watering trifle, with a twist. Siba is the author of cookbooks Welcome to my Table and her latest, Let’s Cook,
Honey-glazed Gammon
Prep time: 15min
Cook time: 1hr
Serves: 6+
GAMMON
2 kg boneless gammon joint
500 ml chicken stock
Enough water to cover the meat
2 dried bay leaves
4 cloves garlic, sliced
30 g piece fresh ginger, quartered
6 black peppercorns
3 sprigs fresh thyme
3 carrots, washed and cut into chunks
1 stick celery, sliced
ADD
60 ml whole cloves
1 garlic bulb
FOR THE GLAZE
45 ml honey
30 ml Dijon mustard
15 ml soy sauce
15 g fresh ginger, very finely grated
Juice of ½ orange
Place the gammon into a large pot, cover with the stock and water. Add the bay leaves, garlic, ginger, peppercorns, thyme, carrots and celery.
Bring to the boil and simmer for 1 hour 15 minutes until cooked. Remove from the stock and leave to cool slightly. Preheat the oven to 200°C.
Use a small knife to remove the rind from the gammon, leaving on as much fat as possible. Score the fat in a diamond – criss cross – pattern and push a clove into each diamond section. Make sure you have enough cloves. Cut the garlic bulb in half.
To make the glaze: in a bowl, mix all the ingredients together and brush the glaze liberally over the fat later with the whole cloves.
Place the joint in a roasting tin with the halved garlic bulb and roast for 25 minutes until sticky and crisp round the edges. Serve with glazed and pan-fried apple or pear slices.
“The stars of our Christmas menu are always my honey-glazed gammon and my famous trifle.”
Siba's Famous Trifle
Prep time: 20 min
Cook time: 10 min
Serves: 8
BERRY SAUCE
400 g frozen mixed berries
zest of 1 lemon
250 ml castor sugar
60 ml water
LAYERING
2 x 250 g tubs plain cream cheese, at room temperature
1 L strawberry yoghurt
4 mini Swiss rolls or 1 large, cut into thin slices
1‒1.5 L good quality readymade custard
125 ml cream, whipped
250 g fresh raspberries
250 g fresh strawberries, quartered
100 g blueberries
125 g gooseberries (optional)
Place the frozen berries in a medium-sized saucepan and heat for a few minutes until they soften, then crush them with a fork.
Add the lemon zest, sugar and water, and cook for 5 minutes until the mixture has thickened and reduced. Set aside to cool completely.
Whisk the cream cheese until soft and smooth and place it in a large dish. Add the fruit yoghurt a little at a time, beating well after each addition to prevent any lumps from forming.
Continue until all the yoghurt has been combined with the cream cheese.
In a deep glass trifle dish, arrange the mini Swiss roll slices up the sides and on the base.
Top with a layer of custard and a layer of the yoghurt and cream cheese mix.
Drizzle the cooled berry sauce around the edge, followed by a layer of the fresh mixed berries.
Repeat the layering with the Swiss roll, custard, yoghurt and cream cheese mix, berry sauce and fresh mixed berries, until the dish is filled.
Top with cream and more berries and serve immediately or cover with plastic wrap and keep in the fridge until you need it.
Recipes shared from www.sibamtongana.com
|
|
|
