CHRISTMAS STEP BY STEP
Woolworths TASTE|November/December 2021
If you’re the kind of traditionalist who insists on old-school starters, two roasts (glazed gammon, obvs), duck-fat potatoes, gravy perfection and the ultimate jelly and “custard”, then Hannah Lewry has all your work cut out for you, right here. Because if ever there was a time of year to flaunt your cooking skills, this is it
CLAIRE-ELLEN VAN ROOYEN
STICKY GAMMON WITH CHAMPAGNE-POACHED PEACH GLAZE

Serves 8

EASY

GREAT VALUE

Preparation: 1 hour

Cooking: 2½ hours

small brown onions 4–6, halved

celery 2 sticks, chopped

carrots 2, chopped

bay leaves 6

whole peppercorns 1 T

Woolworths Ready to Cook traditional bone-in beechwood-smoked gammon 4 kg (bake for 30 minutes per kg)

water 11/2litres

For the Champagne-poached peach glaze:

Woolworths MCC 21/2cups

Woolworths cranberry jelly 1 x 155 g jar

light brown sugar 100 g

bay leaves 3

lemon, 1/2juiced ripe peaches 6, halved

1 Preheat the oven to 160°C. To make the gammon, place the onions, celery, carrots, bay leaves and peppercorns in a deep roasting pan. Place the gammon on top and add enough water to come three-quarters up the inside of the pan. Cover with 2–3 layers of tightly fitting baking paper and tin foil and roast for 2 hours. Remove from the heat and allow to rest under the foil until ready to glaze. Reserve the cooking liquid for the gravy (see p 98).

2 Meanwhile, make the poached peach glaze. Place the ingredients in a saucepan and bring to a simmer. Poach the peaches for 10 minutes, then turn off the heat and allow to stand for 10 minutes. Remove the peaches and set aside for serving. Reduce the juices by half until sticky.

3 Remove the skin from the gammon using a sharp knife, carefully pulling back the rind and making small strokes with the knife to release the rind and peel it right off, leaving ½ cm of fat. Score the fat.

4 Brush the gammon with the peach glaze and place in the oven for 20 minutes at 200°C, basting every 5 minutes, until the gammon is heated through and the glaze nicely coloured and sticky.

5 Remove from the oven and allow to rest for 30 minutes before carving. You can put it under the grill for a minute or two for a final blast to caramelise, but be careful not to burn it.

6 To serve, thinly slice the gammon and serve with the peaches.

DAIRY-FREE, WHEAT- AND GLUTEN-FREE

WINE: Woolworths Signature Cap Classique Vintage Brut

COOK’S TIP

Remove the rind using a sharp knife, with quick upward strokes. Take care to leave some fat behind to glaze.

PRAWN BRIOCHE TOAST WITH HOME-MADE MARIE ROSE SAUCE

Serves 6

EASY

Preparation: 40 minutes

Cooking: 10 minutes

For the Marie Rose sauce:

large free-range egg yolks 2

Dijon mustard 2 t

lemon 1, juiced

sunflower oil 2 cups

sea salt and freshly ground black pepper, to taste

brandy 2 t

Tabasco, to taste

Worcestershire sauce, to taste

tomato sauce, 2 T to taste

Woolworths frozen uncooked extralarge black tiger prawns 500 g, thawed

Woolworths brioche loaf 8 slices, crusts removed

butter, for frying

olive oil, for frying

microleaves, to garnish

1 To make the Marie Rose sauce, whisk together the egg yolks, mustard and lemon juice until thickened and holding its shape.

2 Slowly stream in the oil while whisking continuously until the ingredients are emulsified and come together to make a velvety, thick mayonnaise.

3 Combine 1 cup of the mayonnaise with the remaining ingredients and season to taste.

4 Clean and devein the prawns. Place a colander over a saucepan of boiling water, making sure the water doesn’t touch the colander.

5 Place the prawns in the colander in a single layer in batches and steam for 1½ minutes per side, depending on their size.

6 Once coral in colour and cooked through, remove from the colander and place on a plate to cool. Steam the remaining prawns.

7 Cut the brioche into triangles and toast in a warm pan in the butter and olive oil. Combine the prawns and Marie Rose sauce and spoon generously onto the toast. Top with microleaves and serve immediately.

WINE: Cederberg Chenin Blanc

ROAST STUFFED BEEF FILLET

Serves 8

EASY

Preparation: 45 minutes

Cooking: 30–35 minutes

Woolworths herb stuffing with ancient grains 1 x 100 g tub

wholegrain mustard 1 T

Dijon mustard 1 T

raw pistachios 100 g

Woolworths whole fillet 1.5 kg, butterflied, at room temperature

olive oil 3 T sea salt and freshly ground black

pepper, to taste

green beans, steamed, for serving

parsley, chopped, for serving

brown butter, for serving

1 Prepare the stuffing according to package instructions, then add the mustard and pistachios. Set aside.

2 Using a sharp knife, carefully butterfly the fillet, taking care not to cut all the way through the meat; you want to open it up like a book.

3 Use a rolling pin or mallet to flatten the fillet slightly to increase the surface area for the stuffing.

4 Spread a few spoonfuls of stuffing over the beef in an even layer.

5 Roll up the beef. If some stuffing falls out when rolling, set it aside to pan-fry later.

6 Truss the fillet using kitchen string (see box below on the correct technique).

7 Heat the butter and olive oil in a large cast-iron pan, season the fillet liberally and gently sear until golden brown.

8 Preheat the oven to 180°C. Add any excess stuffing to the pan, then place the pan in the oven and cook for 5 minutes for rare or 8–10 minutes for medium rare, and longer to your preference.

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