Festive Food: Nestle recipes

Gammon with sweet mustard

Serves 6-8 Prep 25 mins Cook 1 hour 45 mins

Ingredients for Gammon:

3kg de-boned gammon

30ml smooth apricot jam, warmed

whole cloves, to stud

2 naartjies/clementines, sliced

Ingredients for Sweet Mustard Sauce:

1 Can (385g) NESTLÉ FULL CREAM SWEETENED CONDENSED MILK

30ml Mustard Powder, sieved

120ml White Vinegar

30ml Melted Butter Salt

Method:

For the gammon, preheat the oven to 170°C. Place the gammon in a roasting dish and cover tightly with a double layer of foil. Roast in the oven for 1 hour 45 minutes for a 3kg gammon, or 35 minutes per kilogram of gammon for other weights.

Remove foil, netting from the gammon, slice off and discard the skin. Turn the oven up to 200°C.

Brush the gammon with apricot jam, stud with cloves and arrange the citrus slices over the gammon.

Place back in the oven for 25-30 minutes to brown slightly.

Make your sweet mustard sauce by adding the NESTLÉ FULL CREAM SWEETENED CONDENSED MILK and sieved mustard powder to a bowl.

Whisk together, then whisk in the remaining ingredients and season with salt to taste.

Allow the gammon to rest for 10 minutes before slicing and serving with the sweet mustard sauce.

CHAR-GRILLED MUSHROOMS WITH PEPPER SAUCE

Serves 6 Prep 15 mins Cook 25 mins

Ingredients for mushroom steaks :

16 large mushrooms, stalks trimmed

60ml olive oil

salt and black Pepper

handful fresh thyme sprigs

Ingredients for Pepper Sauce:

1 can (290g) NESTLÉ DESSERT & COOKING CREAM

2 fresh rosemary sprigs

5ml ground black peppercorns

80ml finely grated vegetarian parmesan cheese salt

crispy-fried sage leaves, to garnish

toasted walnuts, chopped, to garnish

Method:

Brush the mushrooms with olive oil and season with salt and pepper to taste.

Heat a griddle pan over high heat, or prepare the coals of a braai. Grill your mushrooms in the pan or on the braai, cooking for about 2-4 minutes per side. Remove mushrooms from heat and sprinkle with the thyme sprigs.

Make the sauce by adding the sauce ingredients to a small pot, bring to a simmer then remove from the heat. Remove rosemary sprigs and season to taste with salt.

Serve the sauce warm alongside the grilled mushroom steaks and top with crispy-fried sage leaves and toasted walnuts.