<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" > <channel> <title>restaurants in Cape Town - Gourmet Guide</title> <atom:link href="https://gourmetguide.co.za/tag/restaurants-in-cape-town/feed/" rel="self" type="application/rss+xml" /> <link>https://gourmetguide.co.za</link> <description>Fine food and wine</description> <lastBuildDate>Thu, 18 Feb 2021 09:42:55 +0000</lastBuildDate> <language>en-GB</language> <sy:updatePeriod> hourly </sy:updatePeriod> <sy:updateFrequency> 1 </sy:updateFrequency> <image> <url>https://gourmetguide.co.za/wp-content/uploads/cropped-JHP-Gourmet-Guide--32x32.png</url> <title>restaurants in Cape Town - Gourmet Guide</title> <link>https://gourmetguide.co.za</link> <width>32</width> <height>32</height> </image> <item> <title>HOMESPUN CRISPY GAMMON</title> <link>https://gourmetguide.co.za/homespun-crispy-gammon/</link> <dc:creator><![CDATA[natalie]]></dc:creator> <pubDate>Mon, 30 Nov 2020 11:33:38 +0000</pubDate> <category><![CDATA[recipes]]></category> <category><![CDATA[experiential dining]]></category> <category><![CDATA[food magazine South Africa]]></category> <category><![CDATA[Gammon recipes]]></category> <category><![CDATA[Homespun by Matt]]></category> <category><![CDATA[restaurants in Cape Town]]></category> <category><![CDATA[Restaurants near me]]></category> <guid isPermaLink="false">https://gourmetguide.co.za/?p=3505</guid> <description><![CDATA[]]></description> <content:encoded><![CDATA[<section class="wpb-content-wrapper"><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-8"><div class="vc_column-inner"><div class="wpb_wrapper"> <div class="wpb_text_column wpb_content_element " > <div class="wpb_wrapper"> <p><strong>by chef Matt Schreuder of Homespun</strong></p> </div> </div> </div></div></div><div class="wpb_column vc_column_container vc_col-sm-4"><div class="vc_column-inner"><div class="wpb_wrapper"> <div class="wpb_text_column wpb_content_element " > <div class="wpb_wrapper"> <p><strong>Serves 4-6</strong></p> </div> </div> </div></div></div></div><div class="vc_row wpb_row vc_row-fluid"><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper"> <div class="wpb_text_column wpb_content_element " > <div class="wpb_wrapper"> <p><strong>INGREDIENTS</strong></p> <p><strong>Confit gammon</strong></p> <p>+- 4kg gammon</p> <p>4L sunflower or canola oil</p> <p><strong>Gammon croquette</strong></p> <p>500g confit gammon</p> <p>100g gammon fat</p> <p><strong>Batter</strong></p> <p>1 x Lager beer (340ml)</p> <p>200g cornflour</p> <p>45g paprika</p> <p>fine salt</p> <p><strong>Burnt naartjie glaze</strong></p> <p>5 naartjies</p> <p>350ml orange juice</p> <p>100g sugar</p> <p><strong>Pecorino cream</strong></p> <p>2C cream</p> <p>250g Pecorino cheese, finely grated</p> <p>fine salt</p> <p><strong>Smoked-sweet potato purée</strong></p> <p>500g orange sweet potato</p> <p>50g butter</p> <p>1 clove garlic</p> <p>100ml cream</p> <p>1 sprig thyme</p> <p>fine salt</p> <p><strong>Earl Grey baby marrow purée</strong></p> <p>500g baby marrows</p> <p>1 bag Earl Grey tea</p> <p>fine salt</p> <p><strong>Pickled mushrooms</strong></p> <p>300ml white spirit vinegar</p> <p>200ml white sugar</p> <p>100ml water</p> <p>150g shimeji mushrooms</p> <p><strong>Teriyaki-glazed baby veg</strong></p> <p>200g baby carrots</p> <p>50g ginger</p> <p>5 cloves garlic</p> <p>1 large white onion</p> <p>1C soya sauce</p> <p>2C mirin</p> <p>50ml sesame seed oil</p> </div> </div> </div></div></div><div class="wpb_column vc_column_container vc_col-sm-6"><div class="vc_column-inner"><div class="wpb_wrapper"> <div class="wpb_text_column wpb_content_element " > <div class="wpb_wrapper"> <p><strong>METHOD</strong></p> <p><strong>Confit gammon</strong></p> <ol> <li>Soak gammon in water tub for 12 hours to extract salt.</li> <li>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).</li> <li>Remove from oil and cut off the fat (reserve for croquettes).</li> <li>Portion to likeable sizes (2cm thick steaklets) and reserve 200g of offcuts for croquettes.</li> <li>Add oil in a different pot and bring to 200°C.</li> <li>Dip your gammon steak into the batter and submerge slowly in oil, deep-fry for approximately 6 minutes until crispy.</li> <li>Remove from oil and cover with your naartjie glaze so the batter can soak up the glaze.</li> </ol> <p><strong>Gammon croquette</strong></p> <ol> <li>Using the reserved fat from the confit gammon, slowly render.</li> <li>Finely chop your reserved confit gammon offcuts, add to a bowl, with the rendered fat and mix thoroughly.</li> <li>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.</li> </ol> <p><strong>Batter</strong></p> <p>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.</p> <p><strong>Burnt naartjie glaze</strong></p> <ol> <li>Quarter 5 naartjies.</li> <li>In a sauce pot, heat till scolding and place the wedges in the hot pot to give it a char colour.</li> <li>Once all the sides are charred, add your orange juice and sugar. Reduce on medium heat until your glaze is syrup consistency and strain.</li> </ol> <p><strong>Pecorino cream</strong></p> <ol> <li>In a large saucepan, add your cream and let it simmer until it reduces by a quarter.</li> <li>Once reduced, add your cheese and whisk until cheese is dissolved. Add salt to taste.</li> </ol> <p><strong>Smoked-sweet potato purée</strong></p> <ol> <li>Peel and chop sweet potatoes, add to saucepan and cover with water.</li> <li>Add thyme, butter and garlic clove. Boil for 45 minutes.</li> <li>Once all water is evaporated, add cream and cook on medium heat for 5 minutes.</li> <li>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.</li> <li>Place your cooked sweet potatoes in the colander and cover the whole pot with tin foil.</li> <li>Switch on your stove on high heat for 10 minutes.</li> <li>Place your smoked-sweet potatoes in a blender and blend until smooth consistency. Add salt to taste.</li> </ol> <p><strong>Earl Grey baby marrow purée</strong></p> <ol> <li>Rinse your baby marrows and roughly chop.</li> <li>Place in a pot and cover with water.</li> <li>Add tea bag and cook until all the liquid has evaporated.</li> <li>Remove tea bag and blend until smooth. Add salt to taste.</li> </ol> <p><strong>Pickled mushrooms</strong></p> <ol> <li>Pick your mushrooms at the base.</li> <li>In a small pot add your vinegar, sugar and water. Cook until your sugar is dissolved.</li> <li>Place your mushrooms in a small bowl and pour your pickling liquid over the mushrooms. Let them cool.</li> </ol> <p><strong>Teriyaki-glazed baby veg</strong></p> <ol> <li>Peel your carrots and place in boiling water for 5 minutes. Remove and place in cold water.</li> <li>Chop your onions, garlic and ginger and place in a pot.</li> <li>Add your sesame oil once hot and then add your veg and cook for 8 – 10 minutes on medium heat.</li> <li>Add your mirin and cook until you get a syrup consistency, then add your soy sauce and cook for 6 minutes. Strain.</li> </ol> </div> </div> </div></div></div></div> </section><p>The post <a href="https://gourmetguide.co.za/homespun-crispy-gammon/">HOMESPUN CRISPY GAMMON</a> first appeared on <a href="https://gourmetguide.co.za">Gourmet Guide</a>.</p>]]></content:encoded> </item> </channel> </rss>