A festive menu

It's almost time to start cooking! Set a table out in the South African sunshine and settle down for a fabulous feast of holiday favourites.

Glazed gammon

2kg gammon
2 litres ginger ale (enough to cover the gammon completely)
1 onion, thickly sliced
3 bay leaves
6 garlic cloves
6 peppercorns
Glaze of your choice

1. Place the gammon with its netting in a large saucepan and cover with the ginger ale.
2. Add onion, bay leaves, cloves and peppercorns. Cover the pot and bring to the boil.
3. Reduce the heat to a simmer and cook for 25 minutes per 500g of meat.
4. Remove from the pot and place onto an oven pan. Carefully cut away the skin leaving a thin layer of fat.
5. Pour over the glaze (any glaze of your choice).
6. Put gammon into a preheated 200ºC oven and cook for 20 minutes until golden brown.
7. Serve hot or cold.

Honey-glazed carrots
Simmer carrots in a large, wide pan until just tender – about 15 minutes. Drain off all but a few tablespoons of the cooking water, then add a tablespoon of honey and a tablespoon of butter and season well. Turn the carrots over the heat until glazed and golden.

Green beans wrapped in bacon

500g green beans
250g bacon
50ml brown sugar

1. Preheat oven to 200ºC.
2. Put the green beans in boiling water until the stalks turn bright green.
3. While you’re waiting for the water to boil, prepare a large bowl with ice and water.
4. Drain and drop the beans into the ice water for about two minutes, then drain.
5. Cut bacon strips into halves or thirds. Group four to six beans into small bundles and wrap a strip of bacon around each bundle.
6. Place the green bean bundles on a baking sheet. Sprinkle with brown sugar and olive oil. Bake for 10-12 minutes.

Pavlova with fresh summer berries


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