Woolworths gammon flambe

We know that only the best will do for your Christmas Feast. For roasts with the most, fabulous desserts and sides and then to jazz it up, what about a Christmas gammon flambe? This one’s for you.

Recipe by: Clem Pedro


Christmas sliced gammon with honey and mustard glaze
1/2 cup brandy

Christmas festive chocolate roll cake

Preheat oven to 200C. Arrange the sliced in a oven proof dish or Woolies cast iron pan and place in the oven allowing the gammon to heat and the fat to begin rendering and becoming crisp.


After 10 minutes pour oven the glaze and return to the oven for another 5 minutes while heating your brandy in a pot over a medium heat.

Remove the gammon from the oven, carefully light the brandy and pour over the gammon.

Serve with your sides prepared by using the Woolies QR code and the festive chocolate roll cake.

The gammon can also be prepared on the braai simply place the pan on a grid over the coals and heat in the same manner. Cover with a lid and top with a few coals. Pour over the glaze once the gammon is heated through and cook for another 5 minutes while heating a small pot of brandy on the coals before removing both the gammon and brandy from the braai and ligting table side.


Serves: 2-4
Time: 40 minutes


6 Woolworths Medium Kara Orange Sweet Potatoes, washed
1 T olive oil, for drizzling
2 spring onions, thinly sliced
For the sweet potato dressing, mix:
1 cup olive oil
¼ cup red wine vinegar
¼ cup maple syrup
2 red chillies, chopped
1 T garlic, chopped
For the aïoli:
1 t roasted garlic, roasted
2 free range egg yolks
1 cup olive oil
1 cup sunflower oil
1 t Dijon mustard
1 t lemon juice
Sea salt and freshly ground black pepper, to taste


To make the hasselback sweet potatoes, place the sweet potatoes between two wooden spoons on a chopping board. Thinly slice the sweet potato, ensuring that you don’t cut all the way through.
Mix the sweet potato dressing ingredients and drizzle over the sweet potatoes. Roast at 180oC for 25–30 minutes, or until soft and golden.
To make the aïoli, place the garlic on a sheet of tinfoil, drizzle with a dash of olive oil and roast until golden – about 20 minutes. Squeeze the garlic from the skin and set aside.
Whisk the egg yolks until thick and pale. Mix the oils and add to the egg yolks in a steady stream, whisking continuously to ensure it doesn’t split. If the mixture splits, add a third beaten egg yolk and continue whisking. Whisk in the lemon juice, mustard and roasted garlic. Season to taste. If the aïoli is too thick, add a little warm water and whisk well.
To serve, arrange the sweet potatoes on a platter. Drizzle over the aïoli and sprinkle over the spring onions. Season well.


Serves: 2-4
Time: 25 minutes


700 g Brussels sprouts, blanched
1/4 cup olive oil
1 T butter, melted
salt and pepper, to taste
lemon zest, for sprinkling

For the dressing:
1 cup crême fraîche
2T Woolworths Tahini
1 lemon, zested
Salt, to taste


Place the blanched Brussels sprouts on a baking tray and drizzle with the olive oil and butter. Season with salt and pepper. Roast at 180º C for 20 minutes, or until golden brown and crispy.
To make the dressing, whisk together the ingredients and season to taste.
Spoon the crispy Brussels sprouts onto a serving platter and top with generous spoonfuls of the dressing and sprinkle with lemon zest.
Cook’s note: This dressing goes well with any roasted green veg (try it with Tenderstem™) or roast fish or chicken.


Serves: 6
Time: 15  minutes


400 g Tenderstem® broccoli
Olive oil, for frying
Woolworths Sriracha Chilli Seasoning, to taste
2 x 300 g packs Woolworths Rainbow Slaw
20 g parsley
20 g coriander
1 x 35 g pack Woolworths Nut & Seed Sprinkle
Olive oil, for drizzling
For the amasi dressing, mix:
1½ cups Woolworths Full Cream Maas
150 g Woolworths Vegan Mayonnaise
2 T Dijon mustard
2 T honey
Salt, to taste


Cook the broccoli in a hot pan with the olive oil and sriracha chilli seasoning until bright green and chargrilled. Set aside to cool.
To make the dressing, mix all the ingredients except the salt, then season.
Place the slaw in a bowl, add the parsley and coriander and drizzle over the dressing.
Top with the chargrilled Tenderstem® broccoli and nut and seed

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