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Spiced Cherry Glazed Gammon
Gammom has earned its reputable position on the Festive dining table but making it can be intimidating. But with a Pressure cooker or Instant Pot that is a thing of the past.
Ingredients
1.5 - 2kg boneless smoked gammon, ( Gammon should not exceed 8cm's in height)
1,5l ginger beer (you can use water as well)
1 carrot, sliced
1 onion, quartered
3 bay leaves
Cherry Glaze
1 C cherries, halved and pitted
1 C rosé, use verjuice or pomegranate juice as a non alcoholic option
¼ C white sugar
3 star anise
1 cinnamon quill
3 Tbsp brown sugar
600g Brussel sprouts, halved
2 Tbsp olive oil
Zest and juice of 1 lemon
Salt & pepper
1,5l ginger beer (you can use water as well)
1 carrot, sliced
1 onion, quartered
3 bay leaves
Cherry Glaze
1 C cherries, halved and pitted
1 C rosé, use verjuice or pomegranate juice as a non alcoholic option
¼ C white sugar
3 star anise
1 cinnamon quill
3 Tbsp brown sugar
600g Brussel sprouts, halved
2 Tbsp olive oil
Zest and juice of 1 lemon
Salt & pepper
Directions
In your pressure cooker/Instant Pot place the gammonw with skin side up. Add ginger beer, carrots, onion and bay leaves. Close the lid and set to sealing.
Set the Pressure Cooker on High for 45 minutes. (15 minutes for every 500g).
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
Remove the gammon from the Instant Pot.
Combine all of the glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar has dissolved thickened slightly, about 5 minutes.
Remove from the heat and let cool slightly.
With a sharp knife, score the fat of the gammon, being careful not to cut the flesh. In a bowl combine olive oil, lemon juice and zest and toss Brussel Sprouts until coated. Glaze gammon with half the liquid, reserving some for glazing after cooking.
Place the gammon and Brussel Sprouts under grill in oven.
Enjoy the tasty, crispy gammon.
Prep Time: 14 minutesSet the Pressure Cooker on High for 45 minutes. (15 minutes for every 500g).
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
Remove the gammon from the Instant Pot.
Combine all of the glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar has dissolved thickened slightly, about 5 minutes.
Remove from the heat and let cool slightly.
With a sharp knife, score the fat of the gammon, being careful not to cut the flesh. In a bowl combine olive oil, lemon juice and zest and toss Brussel Sprouts until coated. Glaze gammon with half the liquid, reserving some for glazing after cooking.
Place the gammon and Brussel Sprouts under grill in oven.
Enjoy the tasty, crispy gammon.
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
Number of Servings: 12
Yield:
Style: European, UK and Ireland
Lamb stew
The best lamb stew in the world
Ingredients
2 lbs roast lamb shoulder chunks
2 lbs baby potatoes
2 cut carrots
2 bayleaves
2 stalks celeries
3 minced garlic cloves
1 diced onion
1/4 cup chopped parsley
3 sprigs fresh rosemary
6 cups beef broth
1/4 cup tomato paste
1 tblspn worcestershire sauce
Salt
Black pepper
1 tspn ground paprika
1 tspn ground cumin
1 tblspn oil
1 cup red wine
2 lbs baby potatoes
2 cut carrots
2 bayleaves
2 stalks celeries
3 minced garlic cloves
1 diced onion
1/4 cup chopped parsley
3 sprigs fresh rosemary
6 cups beef broth
1/4 cup tomato paste
1 tblspn worcestershire sauce
Salt
Black pepper
1 tspn ground paprika
1 tspn ground cumin
1 tblspn oil
1 cup red wine
Directions
- Heat the oil in a pot
- Add the carrot , potatoes and the lamb chunks
- Add the other ingredients
- Cook it in low heat for 1 hour , stir it occasionally
Prep Time: 20 minutes- Add the carrot , potatoes and the lamb chunks
- Add the other ingredients
- Cook it in low heat for 1 hour , stir it occasionally
Cook Time: 60 minutes
Total Time: 1 hours, 20 minutes
Number of Servings: 4
Yield:
Style: European
Beef stroganoff
Creamy tasty yummy
Ingredients
1 tblspn oil
1 tblspn butter
1 thinly sliced onion
1/2 lbs sliced button mushroom
1 lbs sliced beef steak
1/4 cup brandy
Salt
Pepper
1/2 cup beefstock
1 tspn whole grainmustard
1 bayleaf
1 cup sour cream
4 chopped parsley
1 tblspn butter
1 thinly sliced onion
1/2 lbs sliced button mushroom
1 lbs sliced beef steak
1/4 cup brandy
Salt
Pepper
1/2 cup beefstock
1 tspn whole grainmustard
1 bayleaf
1 cup sour cream
4 chopped parsley
Directions
- Stir fry the onion , the mushroom and the beef
- Add the other ingredients
- Cook in low heat until it thickens
- Serve it with mashed potatoes or rice
Prep Time: 10 minutes- Add the other ingredients
- Cook in low heat until it thickens
- Serve it with mashed potatoes or rice
Cook Time: 20 minutes
Total Time: 30 minutes
Number of Servings: 4
Yield:
Style: Eastern European, Russian
Cumin lamb stir fry
Exotic and delicious
Ingredients
450 grms sliced boneless lamb
1/2 tspn salt
1 tspn cornstarch
1.5 tspn ground cumin
Q tspn chilli powder ( optional )
3 tblspns oil
3 sliced garlic cloves
2 tblspns soy sauce
1 sliced onion
1.5 tspns brown sugar
3 sliced green onion
Cilantro
1/2 tspn salt
1 tspn cornstarch
1.5 tspn ground cumin
Q tspn chilli powder ( optional )
3 tblspns oil
3 sliced garlic cloves
2 tblspns soy sauce
1 sliced onion
1.5 tspns brown sugar
3 sliced green onion
Cilantro
Directions
- Stir fry all the ingredients except green onion + cilantro for 5 minutes in mwdium heat
- Add the green onion and cilantro
- Toss for about 30 seconds
- Serve with steamed rice
Prep Time: 10 minutes- Add the green onion and cilantro
- Toss for about 30 seconds
- Serve with steamed rice
Cook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 3
Yield:
Style: Asian
Thai basil beef
This is heaven !
Ingredients
2 tblspns oil
450 grms ground beef
1 thinly sliced bell pepper
1 thinly sliced onion
6 minced garlic cloves
1 cup basil leaves
Fresh cilantro ( optional )
Sauce :
1 tblspn chilli paste
2 tblspns soy sauce
1 tblspn fish sauce
1 tblspn brown sugar
2 tbslpns lemon juice
450 grms ground beef
1 thinly sliced bell pepper
1 thinly sliced onion
6 minced garlic cloves
1 cup basil leaves
Fresh cilantro ( optional )
Sauce :
1 tblspn chilli paste
2 tblspns soy sauce
1 tblspn fish sauce
1 tblspn brown sugar
2 tbslpns lemon juice
Directions
- Marinate the beef with the other ingredients for 30 minutes ( except basil + cilantro )
- Sautè the beef mixture
- Pour the sauce
- Stir fry for another 5 minutes
-Add the basil and cilantro
Prep Time: 10 minutes- Sautè the beef mixture
- Pour the sauce
- Stir fry for another 5 minutes
-Add the basil and cilantro
Cook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 4
Yield:
Style: Asian, Thai
Thai basil beef
This is heaven !
Ingredients
2 tblspns oil
450 grms ground beef
1 thinly sliced bell pepper
1 thinly sliced onion
6 minced garlic cloves
1 cup basil leaves
Fresh cilantro ( optional )
Sauce :
1 tblspn chilli paste
2 tblspns soy sauce
1 tblspn fish sauce
1 tblspn brown sugar
2 tbslpns lemon juice
450 grms ground beef
1 thinly sliced bell pepper
1 thinly sliced onion
6 minced garlic cloves
1 cup basil leaves
Fresh cilantro ( optional )
Sauce :
1 tblspn chilli paste
2 tblspns soy sauce
1 tblspn fish sauce
1 tblspn brown sugar
2 tbslpns lemon juice
Directions
- Marinate the beef with the other ingredients for 30 minutes ( except basil + cilantro )
- Sautè the beef mixture
- Pour the sauce
- Stir fry for another 5 minutes
-Add the basil and cilantro
Prep Time: 10 minutes- Sautè the beef mixture
- Pour the sauce
- Stir fry for another 5 minutes
-Add the basil and cilantro
Cook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 4
Yield:
Style: Asian, Thai
Mongolian beef
Superb
Ingredients
225 grms sliced flank beef
1 tspn oil
1 tspn soy sauce
1 tblspn cornstarch
Sauce :
2 tblspn brown sugar
1/4 cup chicken broth
1/4 cup soy sauce
1/2 tspn minced ginger
5 dried chilli pepper ( optional )
2 chopped garlic
1 tblpsn cornstarch
2 cut scallion
1 tspn oil
1 tspn soy sauce
1 tblspn cornstarch
Sauce :
2 tblspn brown sugar
1/4 cup chicken broth
1/4 cup soy sauce
1/2 tspn minced ginger
5 dried chilli pepper ( optional )
2 chopped garlic
1 tblpsn cornstarch
2 cut scallion
Directions
- Mix the beef + cornstarch + oil + soy sauce
- Refrigerate for 1 hour
- Coat the beef with 1/4 cup cornstarch
- Sear it for 30 seconds each side
Sauce :
- Mix all the ingredients together
- Heat it in low heat until it thickens
- Add the beef and scallion
- Toss everything together for another 30 seconds
Prep Time: 10 minutes- Refrigerate for 1 hour
- Coat the beef with 1/4 cup cornstarch
- Sear it for 30 seconds each side
Sauce :
- Mix all the ingredients together
- Heat it in low heat until it thickens
- Add the beef and scallion
- Toss everything together for another 30 seconds
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 2
Yield:
Style: Asian
Lemon chicken
This is very simple but delicious recipe
Ingredients
600 grms sliced chicken tenderloin
1 beaten egg
2 tblspn soy sauce
2 tblspn rice wine
1 cup cornstarch
Oil for deep frying
Lemon sauce :
1 tblspn oil
3 tblspn minced garlic
1 tblspn minced ginger
1/2 cup chicken broth
2 tblspn soy sauce
1 juice of lemon
2 tbslpn sugar
2 tblpsn honey
Salt
2 tblspn cornstarch dissolved in 2 tblspn of water
Sesame seeds for garnish
1 beaten egg
2 tblspn soy sauce
2 tblspn rice wine
1 cup cornstarch
Oil for deep frying
Lemon sauce :
1 tblspn oil
3 tblspn minced garlic
1 tblspn minced ginger
1/2 cup chicken broth
2 tblspn soy sauce
1 juice of lemon
2 tbslpn sugar
2 tblpsn honey
Salt
2 tblspn cornstarch dissolved in 2 tblspn of water
Sesame seeds for garnish
Directions
- Marinate the chicken in soy sauce , egg and rice wine
- Refrigerate for 30 minutes
- Coat the chicken pieces with cornstarch
- Deep fry them
Sauce :
- Mix all of the ingredients together
- cook in low heat until thicken
Prep Time: 10 minutes- Refrigerate for 30 minutes
- Coat the chicken pieces with cornstarch
- Deep fry them
Sauce :
- Mix all of the ingredients together
- cook in low heat until thicken
Cook Time: 30 minutes
Total Time: 40 minutes
Number of Servings: 4
Yield:
Style: Asian, Chinese
Chinese barbeque pork
The best pork barbeque
Ingredients
3 pounds boneless pork shoulder
1/4 cup powder sugar
2 tspn salt
1/2 tspn five spice powder
1/4 tspn white pepper
1/2 tspn sesame oil
1 tblspn rice wine
1 tblspn hoisin sauce
1 tbspn soy sauce
2 tspn molasses
1/8 tblspn red food coloring
3 cloves minced garlic
2 tblspn honey
1 tblspn hot water
1/4 cup powder sugar
2 tspn salt
1/2 tspn five spice powder
1/4 tspn white pepper
1/2 tspn sesame oil
1 tblspn rice wine
1 tblspn hoisin sauce
1 tbspn soy sauce
2 tspn molasses
1/8 tblspn red food coloring
3 cloves minced garlic
2 tblspn honey
1 tblspn hot water
Directions
- Mix all of the ingredients together
- Refrigerate for a day
- Bake it in 475 F/ 246 C for 1 hours
- Slice thinly and serve it with cooked rice and veges
Prep Time: 10 minutes- Refrigerate for a day
- Bake it in 475 F/ 246 C for 1 hours
- Slice thinly and serve it with cooked rice and veges
Cook Time: 60 minutes
Total Time: 1 hours, 10 minutes
Number of Servings: 4
Yield:
Style: Asian, Chinese
Pork tonkatsu
My japanese brother in law ' s mother best tonkatsu recipe from her great grand mother !
This recipe was found in her great grandma ' s purse 30 years ago !
Ingredients
4 thick boneless pork loin
100 grms plain flour
2 beaten eggs
100 grms bread crumb
Salt
Pepper
Vegetables oil for frying
Sauce :
2 tbspns tomato ketchup
2 tblspns worchestershire sauce
2 tblspns castor sugar
1 tblspn oyster sauce
100 grms plain flour
2 beaten eggs
100 grms bread crumb
Salt
Pepper
Vegetables oil for frying
Sauce :
2 tbspns tomato ketchup
2 tblspns worchestershire sauce
2 tblspns castor sugar
1 tblspn oyster sauce
Directions
- Pound the pork loins tenderly
- Season the meat with salt and pepper
- Dip them in the plain flour then to the beaten egg and to the bread crumb
- Refrigerate for 30 minutes to attach the bread crumb on the loins
- Deep fry the loins
Sauce :
Mix all of the ingredients together
- Season the meat with salt and pepper
- Dip them in the plain flour then to the beaten egg and to the bread crumb
- Refrigerate for 30 minutes to attach the bread crumb on the loins
- Deep fry the loins
Sauce :
Mix all of the ingredients together
Notes
Slice the loin abd serve them with the sauce and shredded cabbage
Prep Time: 10 minutesCook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 4
Yield:
Style: Asian, Japanese
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