Creating Wines of Distinction

Smoked Gammon, Carrot Purée, Asparagus, Sweet Citrus Jus, Mustard Shoots

Enjoy with the Creation Reserve Chardonnay

Yields 10 portions

 

Gammon:

1.5 kg smoked boneless gammon

2 onions

2 carrots

2 celery stalks

4 bay leaves

12 black peppercorns

5 g salt

foil

4 tbsp honey

4 tbsp Dijon mustard

In a pressure cooker, place the gammon, mirepoix, bay leaves, peppercorns and salt. Fill with water till gammon is covered. Bring to the boil. Let it simmer on a low heat for 1:30 hours.

Remove the gammon from the pressure cooker to cool down for 15 to 20 minutes and strain the stock.

Place the gammon in a baking tray lined with foil to collect all the juices.

Score the meat and then roast in a preheated oven at 180° C for 10 to 15 minutes.

Mix the honey and mustard.

Remove the gammon from the oven, brush with the honey and mustard mix. Roast in the oven for a further 10 to 15 minutes.

Remove from the oven and let it cool.

Remove the netting and slice into portions.

 

Sweet Citrus Jus:

gammon stock

100 ml orange juice

1 bottle WhalePod red wine

4 tbsp honey

In a pot bring to the boil the stock, orange juice, wine and reduce the liquid by half.

Add the honey and reduce to a slightly thicker consistency.

 

Carrot Purée:

2 onions (peeled and diced)

10 carrots

100 g butter

10 g salt

10 ml oil

Peel and slice the carrots roughly.

Sear the onions in a pan till glossy.

Add the carrots and butter.

Let it simmer till the carrots are cooked through.

Blend till very smooth in a food processor.

Add the seasoning and strain through a mesh sieve.

Make sure it is smooth.

Cool it down and transfer to a squeezy bottle.

 

Asparagus:

200 g asparagus

oil

salt

Cut the tail ends off the asparagus.

Sear in a hot pan with the oil and season with salt.

 

Garnish:

30 g micro mustard leaves

3 leaves lemon verbena, chopped

Rinse the leaves in cold water and store in a container with paper towel to use when plating.

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