HOMESPUN CRISPY GAMMON

by chef Matt Schreuder of Homespun

Serves 4-6

INGREDIENTS

Confit gammon

+- 4kg gammon

4L sunflower or canola oil

Gammon croquette

500g confit gammon

100g gammon fat

Batter

1 x Lager beer (340ml)

200g cornflour

45g paprika

fine salt

Burnt naartjie glaze

5 naartjies

350ml orange juice

100g sugar

Pecorino cream

2C cream

250g Pecorino cheese, finely grated

fine salt

Smoked-sweet potato purée

500g orange sweet potato

50g butter

1 clove garlic

100ml cream

1 sprig thyme

fine salt

Earl Grey baby marrow purée

500g baby marrows

1 bag Earl Grey tea

fine salt

Pickled mushrooms

300ml white spirit vinegar

200ml white sugar

100ml water

150g shimeji mushrooms

Teriyaki-glazed baby veg

200g baby carrots

50g ginger

5 cloves garlic

1 large white onion

1C soya sauce

2C mirin

50ml sesame seed oil

METHOD

Confit gammon

1. Soak gammon in water tub for 12 hours to extract salt.
2. Remove from water bath and place in a pot, cover with oil and cook for 5 hours at 65°C (medium to low heat, do not boil/simmer).
3. Remove from oil and cut off the fat (reserve for croquettes).
4. Portion to likeable sizes (2cm thick steaklets) and reserve 200g of offcuts for croquettes.
5. Add oil in a different pot and bring to 200°C.
6. Dip your gammon steak into the batter and submerge slowly in oil, deep-fry for approximately 6 minutes until crispy.
7. Remove from oil and cover with your naartjie glaze so the batter can soak up the glaze.

Gammon croquette

1. Using the reserved fat from the confit gammon, slowly render.
2. Finely chop your reserved confit gammon offcuts, add to a bowl, with the rendered fat and mix thoroughly.
3. Place your croquette mix on the cellophane and slowly roll the cellophane around the mix into a roulade. Set in the fridge for 2 hours.

Batter

Place all ingredients in a bowl and mix with a whisk. If your batter is too thin, add more cornflour. The batter should cover the back of a spoon.

Burnt naartjie glaze

1. Quarter 5 naartjies.
2. In a sauce pot, heat till scolding and place the wedges in the hot pot to give it a char colour.
3. Once all the sides are charred, add your orange juice and sugar. Reduce on medium heat until your glaze is syrup consistency and strain.

Pecorino cream

1. In a large saucepan, add your cream and let it simmer until it reduces by a quarter.
2. Once reduced, add your cheese and whisk until cheese is dissolved. Add salt to taste.

Smoked-sweet potato purée

1. Peel and chop sweet potatoes, add to saucepan and cover with water.
2. Add thyme, butter and garlic clove. Boil for 45 minutes.
3. Once all water is evaporated, add cream and cook on medium heat for 5 minutes.
4. Add wood chips in your least favourite pot (preferred is Rooikrans) and place a colander inside the pot and cover the base of the colander with tin foil.
5. Place your cooked sweet potatoes in the colander and cover the whole pot with tin foil.
6. Switch on your stove on high heat for 10 minutes.
7. Place your smoked-sweet potatoes in a blender and blend until smooth consistency. Add salt to taste.

Earl Grey baby marrow purée

1. Rinse your baby marrows and roughly chop.
2. Place in a pot and cover with water.
3. Add tea bag and cook until all the liquid has evaporated.
4. Remove tea bag and blend until smooth. Add salt to taste.

Pickled mushrooms

1. Pick your mushrooms at the base.
2. In a small pot add your vinegar, sugar and water. Cook until your sugar is dissolved.
3. Place your mushrooms in a small bowl and pour your pickling liquid over the mushrooms. Let them cool.

Teriyaki-glazed baby veg

1. Peel your carrots and place in boiling water for 5 minutes. Remove and place in cold water.
2. Chop your onions, garlic and ginger and place in a pot.
3. Add your sesame oil once hot and then add your veg and cook for 8 – 10 minutes on medium heat.
4. Add your mirin and cook until you get a syrup consistency, then add your soy sauce and cook for 6 minutes. Strain.