Contact
Widget ImageWidget Image
Widget ImageWidget Image
Widget ImageWidget Image
Widget ImageWidget Image
Follow

189 Fred Nicholson Street, 1st Floor, Les Marais, Pretoria, 0084

Blog
  /  Blogs   /  Season’s Greetings from our Group Executive Chef
Season Greetings

Season’s Greetings from our Group Executive Chef

It’s that time of the year again, lets see if we can make your life a little easier with one of our all – time favourites!
Seasons Greetings with a loud Ho Ho Ho and a Happy New Year!
Ulric Kiefer
Fortis Hotels Group Exec Chef
Foodie | Biker

Gammon
ITS CHRISTMAS TIME!
INGREDIENTS
• 1 x 3 kg medium gammon- pickled and smoked
• 4 apples – granny smith, cored and quartered
• 200 g butter
• 200 g brown sugar
• 1 fresh fennel bulb, thinly sliced
• 1 lemon, juiced
• 2 T extra virgin olive oil
• 10g bay leaf
• 20g juniper berries
• 10g black peppercorns
• Sea salt and freshly ground black pepper, to taste
COOKING INSTRUCTIONS
Bring the gammon to boil in a pot of water. Add black peppercorns, bay leaf and juniper berries to the water. When the water starts boiling, reduce the heat to a simmer. Allow the gammon to cook for 75 minutes or until tender. Baste the gammon with butter and brown sugar then roast for 45 to 60 minutes at 180 deg. Allow to rest before slicing.
Place the apples in a skillet, dot with butter and sugar and toss in the pan for 10 minutes until the sugar starts to form a loose caramel and starts to stick to the apples.
Marinate the fennel in the lemon juice and olive oil and serve with the sliced gammon and apples.
Chefs note: This is best served with creamy mashed potato – loads of butter and cream! Yummy. Make a jus with the left over pan sediment from the roasting
Post a Comment