I hope you’ve all enjoyed my take on an alternative Christmas over the past few weeks.
We are now going to move on to a few recipes that are more traditional. However, I have a few twists along the way.
The recipes I’m sharing with you have been very popular with my family over the years so I hope they leave the same impression with you and yours.
The first is a boiled and glazed marmalade gammon studded with cloves. I have always been a big fan of the pork and fruit combination as they marry so well, and the acidity and the sweetness of the oranges in the marmalade cut right through the salty, rich gammon. Each mouthful is like heaven to me.
Add another little element to the gammon by roasting with cloves studded in the fat, as the fat will absorb the flavour of the cloves and it really will taste like Christmas.
For the accompaniments I have two – the first being a chestnut and pistachio stuffing. This originally started off as a chestnut stuffing but I thought it was missing something and added the nut to give it a lovely savouriness. All the juices will be contained in the tin foil and have soaked into the sausage meat, so it gives a flavour-intensive addition to your lunch.
You could even try and make a cranberry and grapefruit sauce, which is a twist on the classic Christmas accompaniment. The addition of the pink grapefruit is a great partner for any festive roast.
Marmalade glazed gammon with stuffing
1 cooked gammon joint
1 jar of marmalade, your choice (lime, lemon, orange etc.)
Spoonful of cloves
Pre-heat grill. Carefully remove thin layer of skin from the cooked gammon with a sharp knife.
Score in a crisscross fashion the remaining fat evenly, again with a sharp knife.
Liberally spread with marmalade and glaze under the grill until golden brown, turning and glazing when necessary.
Remove from the grill, and when cool stud with cloves.
Leave for 24 hours so the gammon can take on the flavour of the marmalade. This will keep in the fridge for the whole festive period.
Pistachio and Chestnut Stuffing
1lb pork sausage meat
2oz toasted pistachio nuts
1 small vacuum pack of chestnuts
Combine all ingredients together and mix thoroughly in a bowl and season lightly.
Lay out cling film in a large square shape.
Form the mixture into two-inch diameter sausage shapes and then roll in the cling film tightly and twist the ends.
Wrap the stuffing in tin foil twice, twisting the ends each time. This will lock in the flavour.
Pre-heat the oven to gm5 and bake for 25-30 minutes on the top shelf.
Keep in foil to keep it hot and it will retain its temperature for around 25 minutes.
· Kevin Bingham is the chef patron of Restaurant 27 in Southsea. Call (023) 9287 6272 for more information.