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
- Soak gammon in water tub for 12 hours to extract salt.
- 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).
- Remove from oil and cut off the fat (reserve for croquettes).
- Portion to likeable sizes (2cm thick steaklets) and reserve 200g of offcuts for croquettes.
- Add oil in a different pot and bring to 200°C.
- Dip your gammon steak into the batter and submerge slowly in oil, deep-fry for approximately 6 minutes until crispy.
- Remove from oil and cover with your naartjie glaze so the batter can soak up the glaze.
gammon croquette
- Using the reserved fat from the confit gammon, slowly render.
- Finely chop your reserved confit gammon offcuts, add to a bowl, with the rendered fat and mix thoroughly.
- 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
- Quarter 5 naartjies.
- In a sauce pot, heat till scolding and place the wedges in the hot pot to give it a char colour.
- 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
- In a large saucepan, add your cream and let it simmer until it reduces by a quarter.
- Once reduced, add your cheese and whisk until cheese is dissolved. Add salt to taste.
smoked-sweet potato purée
- Peel and chop sweet potatoes, add to saucepan and cover with water.
- Add thyme, butter and garlic clove. Boil for 45 minutes.
- Once all water is evaporated, add cream and cook on medium heat for 5 minutes.
- 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.
- Place your cooked sweet potatoes in the colander and cover the whole pot with tin foil.
- Switch on your stove on high heat for 10 minutes.
- Place your smoked-sweet potatoes in a blender and blend until smooth consistency. Add salt to taste.
earl grey baby marrow purée
- Rinse your baby marrows and roughly chop.
- Place in a pot and cover with water.
- Add tea bag and cook until all the liquid has evaporated.
- Remove tea bag and blend until smooth. Add salt to taste.
pickled mushrooms
- Pick your mushrooms at the base.
- In a small pot add your vinegar, sugar and water. Cook until your sugar is dissolved.
- Place your mushrooms in a small bowl and pour your pickling liquid over the mushrooms. Let them cool.
teriyaki-glazed baby veg
- Peel your carrots and place in boiling water for 5 minutes. Remove and place in cold water.
- Chop your onions, garlic and ginger and place in a pot.
- Add your sesame oil once hot and then add your veg and cook for 8 – 10 minutes on medium heat.
- Add your mirin and cook until you get a syrup consistency, then add your soy sauce and cook for 6 minutes. Strain.
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