Name: Nectarine roast gammon
Prep time: PTM
Cook time: 2 min
Total time: 2 min
Yield: 8 servings
Cuisine: Main Meals
Ingredients: Woolworths Our Best Ever uncooked bone-in gammon 1 ,chicken stock 1 litre,verjuice 2 cups,For the dressing: ,honey plus extra for drizzling ½ cup,ripe nectarines 12,packet Woolworths soft-eating 1 x 250g

Home
recipe-guide
Christmas recipes

Christmas recipes

Nectarine roast gammon

2 ½ hours

Christmas recipes

Gammon with Champagne-and-peach glaze

2 1⁄2 hours

Christmas recipes

Smashed potatoes

40 minutes

Butternut recipes

Roasted butternut and Cremezola

30 minutes

Christmas recipes

Roasted potato salad

60 minutes

Christmas recipes

1000 layer potatoes

1 hour

Anchovy recipes

Pommes Anna

1 hour 30 minutes

Carrot recipes

Pickled rainbow carrots

10 minutes

Cauliflower recipes

Parmesan-and-Gruyère cauliflower cheese

45 minutes

Christmas recipes

Easy leftover potato salad

15 minutes

Christmas recipes

Duck fat-roasted potatoes

nutes Cooking: 1

Christmas recipes

Double-creamed mashed potatoes

1 hour 30 minutes

Double-creamed mashed potatoes

Serves 4 to 6

Difficulty Easy

Prep Time 45 minutes

Cooking Time 1 hour 30 minutes

Ingredients

vegetable oil, for deep-frying
250 g coarse salt
10 Woolworths large Up To Date potatoes, washed
2 leeks, sliced julienne lengthways
salt, to taste
1¾ cups cream
150 g butter
3 T crème fraîche
white pepper, to taste
4 T butter
1 lemon, juiced and zested
Maldon salt, for serving

Method

1. Preheat the oven to 200°C. Heat the oil in a saucepan.

2. Cover a large baking tray with coarse salt, place the potatoes on top of the salt and roast for 45–60 minutes, or until soft.

3. While the potatoes are roasting, carefully place the leeks into the hot oil and deep-fry until they stop bubbling. Remove from the oil, drain on kitchen paper and season with salt.

4. Remove the potatoes from the oven and allow to cool for at least 10 minutes before handling. Once cooled, cut each potato in half and scoop the flesh into a bowl, discarding the skins.

5. Place the cream and butter in a large saucepan and heat until scalding. Add the potato fl esh to the hot cream and, using a fl at spatula, mix vigorously until the potatoes and cream are well incorporated. Add the crème fraîche to the mash and season with pepper. Allow the mash to stand in the pan over a low heat while you make the butter.

6. Heat the butter in a pan over a medium heat until brown. Add the lemon juice and zest.

7. Serve the mash topped with the leeks, lemon butter and salt.

Cook’s note: This mash is creamy and light because it’s combined with the cream and butter while hot. It’s important that this is done just before serving. Experiment with different types of butter – anchovy, almond or sundried tomato butter.

Find more potato recipes here

Photographs: Jan Ras
Production: Bianca Strydom
Food Assistant: Raymand Buitendag

Giant éclair

Garlicky deboned lamb

Hot cross bun jaffles

Nectarine roast gammon

Gammon with Champagne-and-peach glaze

Smashed potatoes

Roasted butternut and Cremezola

Roasted potato salad

1000 layer potatoes

Pommes Anna

Pickled rainbow carrots

Parmesan-and-Gruyère cauliflower cheese

Easy leftover potato salad

Duck fat-roasted potatoes

Double-creamed mashed potatoes

Double-creamed mashed potatoes

Ingredients

Method