Red Velvet Christmas Cake with Strawberries and Cream |Smoked Gammon with Cherry and Strawberry Glaze | KWV Classic Collection Rosé Spritzers |Lime oil Baby Beetroot and Potato Salad
Servings Prep Time
8people 45minutes
Servings Prep Time
8people 45minutes
Ingredients
Red Velvet Christmas Cake with Strawberries and Cream
  • 500g SASKO Red Velvet Bake Mix
  • 500ml fresh cream
  • 2tbls icing sugar
  • 2tbls crème fraiche
  • 5ml vanilla extract
  • 200g Fresh Strawberries
Smoked Gammon with Cherry and Strawberry Glaze
  • 1 Deboned joint of Gammon – typically 1-2Kg
  • 1 Onion, cut in halve
  • 4 cloves of garlic crushed
  • 4 Star Anise Seeds
  • 1tspn. black pepper
  • Glaze:
  • ½cup Cherry Jam
  • ½cup strawberry jam
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • salt and pepper
  • 1 Can Black Cherries
  • 1 Cup Red Glazed Cherries
KWV Classic Collection Rosé Spritzers
  • 1 Bottle KWV Classic Collection Rosé
  • 1 Liter Carbonated water
  • 80g Fresh Strawberries
  • 20g fresh mint
  • ice
Lime oil Baby Beetroot and Potato Salad
  • 1 Kg Baby beetroot
  • 1kg Baby Potato
  • 1 Medium Red Onion in rings
  • ½ Cup White Wine Vinegar
  • ½ tspn. ground nutmeg
  • 1tbls. sugar
  • Salt to taste
  • A Pinch of Ground White Pepper
  • 15ml Willow Creek Persian Lime flavoured Olive Oil
Instructions
Red Velvet Christmas Cake with Strawberries and Cream
  1. Remove the creme fraiche from the fridge, and allow to soften.
  2. Follow the instructions on mixing the SASKO Red Velvet Bake Mix.
  3. Line a cookie tray with baking paper and grease well.
  4. Pour the batter into the prepared tray and bake for 25 – 30 min.
  5. Remove from the oven and allow to cool in the tray.
  6. Mix the icing sugar and vanilla extract into the softened creme fraiche till fully incorporated.
  7. Whisk the cream to a soft peaky stage.
  8. Gently whisk or fold the creme fraiche mixture into the whipped cream.
  9. Cover well and rest in the fridge to chill.
  10. Using a sharp small knife and a side plate, cut three 12 -15 cm diameter dicks from the sponge cake.
  11. Remove the offcuts first and retain for your trifle or tiramisu, then carefully remove the cake layers.
  12. On a plate or cake stand, spread or pipe the fortified cream evenly on each disk and use the fresh strawberries to decorate on the top or in between.
Smoked Gammon with Cherry and Strawberry Glaze
  1. Place the gammon onions, garlic, star anise seed and pepper in a pressure cooker and cover with water. Secure the lid and pressure cap on and bring the cooker up to pressure.
  2. Once it starts to sing, reduce the heat and cook for 25 minutes per kilo. (1.5kg joint should need 40 minutes)
  3. Remove the Gammon and place in a shallow roasting tray.
  4. Prepare the glaze in a small sauce pan by heating up the jams, cinnamon, nutmeg and clove. Simmer for 5 min. Add canned black cherries and gently combine.
  5. Remove from the heat.
  6. Spread half the glaze over the gammon and roast for 15 min uncovered at 200* pre heated oven.
  7. Add the rest of the glaze after 15 min and roast for a further 20min.
  8. Plate your gammon and garnish with the red glazed cherries.
KWV Classic Collection Rosé Spritzers
  1. In a bowl mulch 40g Strawberries to a pulp and divide into the bottom of your glasses.
  2. Cut the rest of the strawberries into slices or chunks.
  3. Add ice and mint to each glass. Carefully pour the Rosé over the ice filling half the glass.
  4. Add the cut strawberries and more ice if needed, top up with the carbonated water and serve with a swizzle stick.
Lime oil Baby Beetroot and Potato Salad
  1. Clean the beetroot thoroughly and blanche for 5 min in rapidly boiling salt water, Strain and drizzle with Willow Creek Persian Lime olive oil.
  2. Season to taste and roast in the oven at 200* for 15min.
  3. Blanch the potatoes in salted water for 10 min.
  4. Strain and cool till you can handle them, Remove the peels by scraping them with a serrated knife.
  5. Place the vinegar, sugar, salp, pepper and nutmeg in a small saucepan.
  6. Heat and simmer till all the sugar is dissolved. Set aside to cool.
  7. Arrange the beetroot and onion on a platter or bowl, add the potatoes in between and pour the dressing over everything.
  8. Finish the salad with a drizzle of Willow Creek Persian Lime olive oil.
  9. Tip: Make this in advance as the flavours will only improve over time.