09 Dec Oven roasted gammon with pineapple, pampoenkoekies and Christmas Trifle
Posted at 18:14h
in Dessert, Kaapse Kombuis Kuiers op Radio KC, Mains, Pork, Recipes, Red Wine, Side dishes & Salads, Vegetables, White Wine
Ingredients
Gammon
- 1 large gammon, deboned and netted
- 2 Onions peeled and chopped
- 2 Garlic heads, cut in half
- 2 Carrots peeled and chopped
- 2 Celery stalks, peeled and chopped
- 2 leeks, cleaned and chopped
- 2 liter Prepared chicken or pork stock
- 500 ml white wine
- 500 ml Rhodes apple juice
- 30 ml Hinds ground cinnamon
- 30 ml Hinds ground ginger
- 1 tin Rhodes pineapple rings
- 1 cup Rhodes Seville orange marmalade
Pampoenkoekies
- 3 cups Butternut cooked, mashed and cooled
- 2 eggs
- 500 ml Sasko self raising flour
- 15 ml baking powder
- 5 ml salt
- 250 ml sugar
- 150 ml cream
- 125 ml Full cream milk
- 100 ml Butter
- 10 ml Vanilla essence
- 2 Naartjies, zest and juice
- 10 ml fresh thyme leaves
Christmas Trifle
- Sliced fruitcake or vanilla sponge cake
- Some sherry or any other liqueur of your choice
- Prepared vanilla custard
- 1 packet Trotters greengage jelly powder, prepared according to the package instructions, cut into blocks
- 1 packet Trotters strawberry jelly, prepared according to the package instructions, cut into blocks
- 1 large tub Rhodes granadilla pulp
Instructions
Gammon
- Place the onion, garlic, carrots, celery and leeks in a large, deep oven dish.
- Rub the gammon with the cinnamon and ginger and place on top of the vegetables.
- Add the stock, wine and apple juice and cover with heavy duty foil.
- Place in a 150-degree oven for 3-4 hours or until the gammon is cooked.
- Strain the sauce into a saucepan and cook until thickened.
- Before serving the gammon, brush with the marmalade and place the pineapple rings on top.
- Roast in a 200-degree oven for 20-25 minutes or until caramelized and well roasted.
Pampoenkoekies
- Place the cooked butternut, eggs and salt in a stand mixer and whisk until frothy and well combined.
- Add the flour and baking powder and mix through.
- Fry teaspoons of batter in medium hot oil until golden brown. Pour hot sauce over before serving.
- Place the sugar, cream, milk and butter in a saucepan and heat to boiling point.
- Boil for 10 minutes on a low heat and add the vanilla, tangerine zest and juice and the thyme leaves.
- Pour over the fritters just before serving.
Christmas Trifle
- Start by putting a layer of cake on the bottom of a large glass container and drizzle with the sherry.
- Add a layer of jelly blocks and then custard and granadilla pulp.
- Repeat until the bowl is full and all the ingredients are finished.
- Top the trifle with more granadilla pulp and place in the fridge.
Shortcrust ginger stars
- Mix 20ml Hinds ground ginger with 5ml Hinds cinnamon and 1/2 cup brown sugar and keep aside. Roll out 2 packets Magpie shortcrust pastry. Sprinkle the sugar mix on one piece of pastry and place the other piece on top. Roll out a bit just for the 2 pastry pieces to stick together. Press out different star shapes and bake in a 180-degree oven for 20-25 minutes or until golden brown and cooked.