There’s something unmistakably nostalgic about pork at Christmas. Scott Dressels, head chef at Qunu at the Saxon Hotel, Villas and Spa, brings comfort and seasonal warmth to the table with a festive gammon glazed in spice, citrus and sweetness.
gammon ingredients
1 whole gammon
2 L chicken stock
1 bouquet garni
1 L ginger ale
1 t black peppercorns
500 g mirepoix vegetables
method
Place the gammon, chicken stock, bouquet garni, ginger ale, peppercorns and mirepoix into an electric pressure cooker and cook for 30 minutes on a medium setting. Alternatively, simmer on the stovetop for 45 minutes to 1 hour. Once cooked, remove and set aside to glaze and roast in a preheated oven.
pineapple glaze ingredients
1 L pineapple juice
1 onion, diced
300 g sugar
300 g white wine vinegar
2 cloves
1 cinnamon stick
method
Sauté the diced onion with the cloves and cinnamon stick until fragrant. Add the pineapple juice, white wine vinegar and sugar, then reduce over medium heat until sticky and glossy.
purée ingredients
65 ml Calvados
125 ml cloudy apple juice (freshly squeezed)
30 g treacle sugar
4 Pink Lady apples
20 g salted butter
method
Peel and dice the apples. Sauté them with the treacle sugar until softened, adding the apple juice before the fruit begins to colour. Add the Calvados and butter, then blend until smooth.
fondant ingredients
1 large butternut (use the cylindrical neck portion)
3 T unsalted butter
1–2 T olive oil
2–3 sprigs thyme (or rosemary)
2 cloves garlic, lightly crushed
200–250 ml vegetable or chicken stock
salt and black pepper
method
Cut the butternut into the desired shape. Rub a pan with the butter and oil, then place the fondants into the pan along with the garlic and thyme. Add the stock and season, cover with parchment paper and cook over a medium heat until all the liquid is absorbed. Remove the paper and allow the fondants to caramelise on both sides.
jus ingredients
2 T butter or pan drippings
2 shallots, minced
1 clove garlic, minced (optional)
125 ml dry sherry
250 ml beef or chicken stock
salt and black pepper
fresh parsley and tarragon
method
Melt the butter over medium heat and sauté the shallots until soft and translucent. Add the garlic if using. Deglaze with the dry sherry and simmer until almost evaporated and syrupy. Pour in the stock and simmer for 10–15 minutes, or until reduced by half and thick enough to coat the back of a spoon. Season to taste and stir in the fresh herbs before serving.
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