Culinary Hotline - Festive Menu

Our presenters share what’s cooking or their festive menu!

All recipes by Nicole Snelling

Ingredients:

  • +- 3kg Boneless smoked gammon
  • 1 onion, roughly chopped
  • 2L Ginger beer
  • 1L Vegetable stock
  • 2-3 Carrots, peeled and roughly chopped
  • 2-3 stalks celery, roughly chopped
  • 2 Leeks, sliced
  • 2 cloves garlic
  • 3 star anise
  • 3 whole cloves
  • 2-3 bay leaves
  • 1 Tbsp oil
  • The glaze:
  • ½ Cup Honey
  • 2 Tbsp grated fresh ginger

How To Make Sticky Ginger Beer Gammon

  1. Add the onions, celery, leeks, carrots and oil to a pot and sauté for 6-8 minutes until slightly golden.
  2. Add the vegetable stock, add the gammon and top up with the ginger beer.
  3. Add the whole spices and bay leaves, cover with a lid and allow to simmer for 2- 2 ½ hours. Top up with water if needed.
  4. Once the gammon has cooked and softened, remove the gammon from the stock and remove the netting from the gammon and remove the rind from the fat.
  5. Strain the vegetables and spices from the gammon stock.
  6. To make the glaze, add ½ Cup of the stock to a pot, along with grated ginger and honey.
  7. Cook the glaze for 15-20 minutes until thickened and sticky.
  8. Preheat the oven to 180°C. Score the fat and brush with the glaze.
  9. Place the gammon into the oven to cook for another 20-30 minutes until the glaze has coated the gammon evening and the fat has crisped up slightly.
  10. Glaze the gammon every 5-7 minutes to build a lovely thick sticky layer of glaze.
  11. Carve the gammon when ready to serve.

Ingredients:

  • 1 whole snoek, butterflied
  • 350-400g Shelled mussels
  • 100g Butter, softened
  • 1 large lemon
  • 3 large garlic cloves, finely minced
  • 5 Tbsp apricot jam
  • 5 Tbsp capers
  • Handful parsley, chopped
  • Handful dill, chopped
  • Black pepper and salt to taste

How To Make Snoek with Mussels

  1. Preheat the oven to 190°C.
  2. In a mixing bowl, add the butter, jam, zest of 1 lemon, garlic, parsley, dill, capers, salt and pepper.
  3. Combine until smooth. Lay the fish skin side down onto a baking sheet, top with mussels and the butter spread.
  4. Place into the oven to cook for 15-20 minutes, or until the snoek has cooked through.
  5. Serve with fresh rolls and salad of your choice.

Ingredients:

  • Fillet steak of your choice
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 250ml milk
  • 125ml cream
  • 2- 2 ½ Tbsp ground pepper corns
  • 1 tsp hot mustard

How To Make Fillet Steak with Pepper Sauce

  1. To prepare the sauce, add the butter and flour to a sauce pot and cook for 1 minute.
  2. Slowly add the milk and cream while whisking, making sure all the lumps are gone.
  3. Once all the milk and cream has been added. Add the mustard and pepper.
  4. Season with salt and set aside until ready to serve.
  5. Prepare your fillet steak to your liking, make sure to season well with salt and pepper and a good drizzle of olive oil.
  6. Serve the steak with some roasted potatoes and pepper sauce.

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