“Christmas is a very special time for me. When I was young, it started in June when my gran made her cake and pudding (she had a heavy hand with the brandy!). Everything was made from scratch, and Christmas lunch was cooked with passion and love, I've passed on these memories to my sons and I hope they continue the family traditions. This menu is dedicated to my gran, who passed on Boxing Day. She was not well but had still made lunch the day before. I hope you enjoy them as much as we do.”
– Abigail Donnelly
AIRFRYER DISH
AIR-FRIED GAMMON WITH TAMARIND-BROWN SUGAR GLAZE AND PICKLED NECTARINES
“I recommend using a medium gammon for this cooking method, or a bone-in cooked Woolworths gammon and glaze.”
Serves 8
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 45 minutes
gammon 1 kg, at room temperature
For the glaze, mix:
fresh tamarind 3 T
treacle sugar 6 T
golden syrup 4 T
For the pickled nectarines:
ripe nectarines 10
red wine vinegar 1 cup
cranberry juice 3 cups
black peppercorns 6
bouquet garni 1
To make the gammon, line the air-fryer basket with 2 layers of foil, enough to overlap the sides of the basket and cover the gammon. Add the gammon and cover in the foil. Air-fry at 170°C for 20 minutes. Peel back the foil and spoon over the glaze. Air-fry for a further 25 minutes. Remove the gammon and the juices and rest for 10 minutes before slicing. To make the pickled nectarines, cut a small cross into the base of the fruit. Place in a large pan with the remaining ingredients. Place a sheet of greaseproof paper directly onto Spoon the nectarines onto a plate and carefully peel. Simmer the liguid for 30 minutes until reduced and syrupy. Cool and add the nectarines. Serve the gammon with the pickled nectarines.
