Gammon Braai Broodjies with a Zesty Fennel and Mustard Slaw
Enjoy this delicious festive dish by MasterChef South Africa 2022 winner Shawn Godfrey aka @theroasteddad
Recipe by Shawn Godfrey / @theroasteddad / https://theroasteddad.com/
Ingredients:
For the Gammon:
- 1.2kg deboned gammon (try get a long thin gammon to easily fit into the rolls)
- 50ml Olive oil for marinating the gammon
- 10g de-stalked fresh thyme
- 10g de-stalked fresh rosemary
- Salt and Pepper for the gammon
For the Braai Broodjies:
- 6 pack of Garlic & Herb Braai Rolls
- 200g good quality boerenkaas cut into 1cm thick slices
For the Fennel and Mustard Slaw:
- 350g Fresh Fennel (bulbs)
- 1/4 cup apple cider vinegar
- 1 tsp honey
- 3 tbsp wholegrain mustard
- 50ml olive oil
How To Make Gammon Braai Broodjies with a Zesty Fennel and Mustard Slaw
- Slow boil the gammon following the instructions on the packaging. Once cooked, rest in some tin foil for a minimum of 10-15 minutes, then cut into 1cm thick slices. Coat the gammon slices in olive oil and add the thyme and rosemary to a braai roaster to marinade for at least 4 hours. Cut the root off the fennel bulb.
- Using a mandoline slicer, slice the fennel bulb into thin slices. If you don’t have a mandoline slicer, you can also use a sharp knife to make thin slices. Pick off the fennel fronds and set aside to use as garnish later. In a separate bowl add the olive oil, apple cider vinegar, whole grain mustard and salt and pepper and then whisk until well blended. Add the vinaigrette to the fennel slices. Let this marinade for at least 4 hours. Grill the gammon slices over the hot coals until beautiful charred lines appear. Now it’s time to assemble your rolls before roasting them into braai broodjies: start off with a layer of cheese, then add a slice of gammon
Grill the rolls over the coal. - TIP: if the grill is too hot, place a little tinfoil platform for your rolls to rest on and then grill.
- Before serving, add the Fennel and Mustard Slaw onto the top of the gammon.