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	<title>restaurants in Cape Town - Gourmet Guide</title>
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	<title>restaurants in Cape Town - Gourmet Guide</title>
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		<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>

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										<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">
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			<p><strong>by chef Matt Schreuder of Homespun</strong></p>

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			<p><strong>Serves 4-6</strong></p>

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			<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>

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			<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 &#8211; 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>

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</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>
					
		
		
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