Monthly Archives: December 2018
A traditional Swedish glaze for Christmas ham
Swedes normally finish their ham with a mustard crust. At its simplest, mustard and egg yolks are mixed together and brushed over the cooked ham which is then sprinkled with breadcrumbs and baked in a hot oven for 10-15 minutes. I prefer to add some syrup as I think it improves the flavour, but that can omitted if desired, in which case the cornflour (cornstarch) should also be omitted.
Ingredients
The ingredients below should be sufficient for ham of up to 2 kg (4 lb). If you are cooking a larger joint you will need to double the ingredients in order to have enough glaze.
| 2 tbsp | Dijon mustard |
| 1 tbsp | English mustard, or other strong mustard |
| 1 | egg yolk |
| 1 tbsp | golden syrup (corn syrup) |
| 1 tsp | cornflour (cornstarch) |
| 2-3 tbsp | fine dried breadcrumbs, preferably including some rye* |
| 1 tbsp | cloves, optional |
Breadcrumbs
*I normally use breadcrumbs from a packet, but if you want to make your own, preheat the oven to 130°C (250°F, gas ½, fan 120°C). Remove the crusts from a couple of thick slices of white and a couple of thick slices of rye bread. Tear the bread into 2 cm (1″) chunks. Transfer to a food processor and blitz until you have very fine crumbs. Spread the breadcrumbs on a baking sheet. Bake until they are completely dry and starting to turn golden (but not burnt), about 20 – 30 minutes. During this time, stir the breadcrumbs often so that they dry evenly.
Method
1. Pre-heat the oven to 200°C (400°F, gas 6, fan 180°C).
2. If you are using a ham that you have boiled yourself, wait until it is cold enough to handle, remove the rind and most of the fat underneath, but leave a thin layer. Score a diamond pattern in the layer of fat left.
3. Mix the mustards, egg yolk, syrup and cornflour (cornstarch) and spread over the ham.
4. Sprinkle the breadcrumbs over the glaze, stud with cloves (optional) and roast for 10-15 minutes until a nice golden colour.
5. Remove the ham to somewhere cold, such as outside or a cold garage, so that the ham cools as quickly as possible trapping in all the moisture so that you end up with a lovely juicy ham.
Sausage ragù with tagliatelle
Ingredients
For the pasta dough
- 400g/14oz 00 pasta flour
- 4 free-range eggs, lightly beaten
- 2 tsp salt
For the ragù
- 400g/14oz good quality coarse pork sausage meat
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 sticks celery, chopped
- ¾ tsp fennel seeds, roughly ground in a pestle and mortar
- 1 sprig of fresh rosemary, leaves finely chopped
- ¼ tsp chilli flakes
- 1 large garlic clove, grated
- 150ml/5fl oz dry white wine
- 150ml/5fl oz double cream
- 150ml/5fl oz chicken stock
- 50g/1¾oz Parmesan cheese, freshly grated
- salt and freshly ground black pepper
Method
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To make the pasta, in a food processor, combine the flour, eggs and salt, then tip onto a work surface and bring together in a ball of dough, cover in cling film and rest for 20-30 minutes.
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Ideally with a pasta machine or a rolling pin, roll out the pasta into a couple of thin sheets (about 2mm thick). Run through a pasta machine to make tagliatelle, or using a knife or pizza cutter, cut into 5mm wide ribbons. Separate the strands and leave to dry on the back of a chair or spread out on a tray.
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Break up the sausage meat into a large lidded pan with a little olive oil, depending on how fatty the sausage meat is, as it may render quite a bit of fat. Cook on a medium heat for around 10 minutes stirring from time to time. Add the onion, celery, fennel seeds, rosemary, chilli and garlic then cook for a further 15 minutes. Pour in the wine and cook until reduced in volume by half, then add the cream and chicken stock. Season with salt and pepper then put a lid on the pan and simmer gently for half an hour.
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When ready to serve, cook the tagliatelle in plenty of salted water for about 4 minutes until al dente, drain and add to the ragù pan and mix in. Serve in warmed bowls with freshly grated Parmesan.
Lamb Sosaties
Start the recipe mid-week for a weekend braai; the meat should marinate 3 days for best flavor.
4 to 6 servings
Ingredients
Lamb or mutton, cut into cubes — 3 pounds
Dried apricots — 1 1/2 cups
Oil — 3 tablespoons
Onions, chopped — 2
Garlic, crushed — 2 or 3 cloves
Curry powder — 1 tablespoon
Vinegar — 3/4 cup
Water or red or white wine — 3/4 cup
Apricot jam or tamarind paste — 2 tablespoons
Brown sugar — 2 tablespoons
Bay leaves — 2
Salt and pepper — to taste
Wooden or bamboo skewers
Method
Heat the oil in a large saute pan or skillet over medium flame. Add the onions and saute until translucent, 3 or 4 minutes. Add the garlic and curry powder and saute for another minute or so.
Add the vinegar, water or wine, jam or tamarind paste, brown sugar and bay leaves and bring to a boil. Reduce heat to medium-low and simmer until lightly thickened, 5 or 6 minutes. Season to taste with salt and pepper.
Place the lamb and apricots in a large, non-reactive bowl. Pour the cooked marinade over the lamb and apricots and toss thoroughly to coat. Cover and refrigerate for at least one day, preferably up to 3 days.
Prepare your grill. Remove the lamb cubes and apricots from the marinade and thread on skewers that have been soaked in water. Alternate between chunks of lamb and the apricots.
Grill the skewers on a hot grill, turning to cook on all sides. Cook for about 8 minutes for medium-rare and up to 15 minutes for well-done (the more commonly preferred doneness in South Africa).
While the skewers are grilling, bring the marinade to a boil in a saucepan and simmer for 3 or 4 minutes. Serve hot in a bowl as a sauce for the sosaties along with sides of pap or geelrys.
Variations
Meats: Lamb or mutton are traditional. Chunks of sheeptail fat were originally included on the skewers to baste the meat and keep it most. These days pork fat, salt pork or fatty bacon are more common. It is also common to replace up to a third of the lamb with pork. This, of course, goes against the recipe’s origins in Muslim Malaysia. Beef could certainly replace the lamb, but no self-respecting South African would take that route. Chicken works very well too, but the result would properly be called kebabs, not sosaties.
Spices and Flavorings: Vary the flavor of the curry marinade with any number of additions or variations. Try adding raisins or minced fresh ginger. Curry or lemon leaves can replace the bay leaves. Add a little ground coriander, cumin or turmeric along with the curry powder. Bump up the heat with a big pinch of ground chile powder or chile flakes.
Vegetables: Marinate small onions and chunks of bell peppers with the meat and impale on their own skewers for an easy vegetable accompaniment to your sosaties.
Greek vegetable kebabs
Ingredients
120 g halloumi cheese
1 yellow pepper
1 courgette
140 g cherry tomatoes
½ a bunch of fresh mint , (15g)
½ a fresh red chilli , optional
1 lemon
olive oil
Method
Put 6 wooden skewers into a tray of cold water to soak – this will stop them from burning.
On a chopping board, cut the halloumi into 2cm cubes, then add to a large mixing bowl.
Carefully cut the pepper in half from top to bottom, then trim away the stalk, seeds and any white pith (you can use teaspoon to do this), then slice into 2cm pieces and add to the bowl.
Cut the courgette in half lengthways, then cut into half-moon slices, roughly ½cm thick, then add to the bowl along with the tomatoes.
Pick the mint leaves onto a board and finely chop them, discarding the stalks.
Carefully deseed and finely chop the chilli, if using.
Use a microplane to finely grate the lemon zest onto a board, then add to the bowl along with the mint leaves, chilli (if using), and 2 tablespoons of olive oil.
Season with a pinch of pepper, then mix well to coat.
Preheat the grill to high.
Lightly grease a baking tray with oil, then put aside.
Thread and divide the halloumi cubes, cherry tomatoes, pepper and courgette pieces between the skewers.
Place onto the greased tray and cook under the grill for 10 to 12 minutes, or until the cheese is golden and the veg are soft, turning halfway through.
Serve with a fresh green salad and some flatbreads or pittas.
How to Make Ginger Beer
- 9 cups spring or well water
- ½ teaspoon cream of tartar*
- 1/3 cup fresh ginger peeled and grated
- 1/3 cup fresh lemon juice**
- 1 cup granulated cane sugar***
- 1 teaspoon active dry yeast****
- 1 (2-liter) plastic bottle with screw top . a soda water bottle that has been carefully cleaned works great
- A medium to large sized pot for heating water
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Add the cream of tartar, lemon juice and fresh grated ginger to a large pot along with 4 cups of the water. Bring to a full boil.
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Turn the heat down to medium, add the sugar and stir until all of the sugar is dissolved.
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Add the rest of the (cold) water to the pot and allow it to cool to around 75 degrees F (23 degrees C).
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Add the yeast, stir and cover the pot with a kitchen towel.
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Place pot in a dark place for 3 hours.
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Using a fine strainer, strain the liquid into a pitcher to remove all the bits of ginger.
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Pour the brew into one clean 2-liter plastic bottle (or two 1-liter bottles) but do not fill up the bottle all the way because the fermentation will yield carbon dioxide, causing gases to build in the bottle – you will need to give the liquid some room to build the gas.
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Place the bottles in a dark, warm room for 2 to 3 days (two days if you want a sweeter ginger beer, and 3 days if you prefer a drier ginger beer).
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Once to three times a day, carefully loosen the caps to relieve some of the pressure (without opening the bottles all the way). Be very careful in this process and do not point the bottles at anyone’s (or your own face).
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Once the ginger beer has finished brewing, store it in the refrigerator to chill. This will also slow the fermentation process.
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Pour in a glass and enjoy as is, or add a splash of rum and lime juice for a Dark n’ Stormy. Ginger beer keeps for 10 days – be sure to store in air-tight bottles in your refrigerator.
*You can replace the cream of tarter with 1 teaspoon of baking powder.
**I used a meyer lemon – it only took one for 1/4 cup of juice.
***If you don’t do cane sugar, you can use coconut sugar.
****Yup, this is the same yeast you use for baking bread. After your brew is finished fermenting, you can either add fruit, simple syrup, juice, or liquor to it to create a customized treat, or drink it as is. If you choose to bottle the ginger beer in glass bottles, allow the ginger beer to lose much of its fizz prior to bottling, as it will continue to carbonate in the bottles, which could result in them exploding if there is too much pressure.