“Christmas is a special time for my family because we also celebrate my eldest son’s birthday. We cook up a storm and share long-held traditions. Here, I’ve included some of our favourites, from festive classics to some recipes I use throughout the year (we also love eating gammon in June!)
- Abigail Donnelly
ROAST GAMMON WITH DRIED AND POACHED NECTARINES
“I can’t remember a Christmas when I have not made a gammon with poached nectarine ‘baubles’ alongside it. Woolies’ Best Ever gammon is perfect for this recipe.”
Serves 8
EASY
Preparation: 20 minutes
Cooking: 2½ hours
Woolworths Our Best Ever
uncooked bone-in gammon 1
chicken stock 1 litre
verjuice 2 cups
honey ½ cup, plus extra for drizzling
ripe nectarines 12
Woolworths soft-eating nectarines 1 × 250 g packet (optional)
1 Preheat the oven to 120°C. Remove the rind from the gammon and score the fat in a diamond shape using a sharp knife. Line a deep pan with foil. 2 Place the gammon in the pan, pour in the stock and cover with foil. 3 Roast for 2 hours, adding more stock halfway through the cooking time if necessary. If you add more stock, make sure it’s hot or it will reduce the dish’s temperature. 4 Pour off the liguid and increase the heat to 200°C. Serve with the poached nectarines. 5 To make the poached nectarines, score a small cross into the bases of the nectarines. Place them in a large pan, then add the verjuice and honey. Place a piece of greaseproof paper directly onto the nectarines. Simmer for 15 minutes, or until the skin comes off easily. Carefully remove from the pan and, when cool enough, peel using your fingers.
Cook’s note: If you like, secure the soft-eating nectarines onto the top of the gammon using toothpicks. Drizzle with honey and roast for an extra 20 minutes.
DAIRY-FREE, WHEAT-AND GLUTEN-FREE
WINE: La Motte Pierneef Syrah Viognier
SPICED CANELÉ
“I adore these French pastries, which have crispy, sugary crusts and pudding-like centres.”
Makes 12
EASY
GREAT VALUE
Preparation: 15 minutes, plus overnight chilling time
Cooking: 1 hour
milk 2 cups
butter 50 g
free-range eggs 2
free-range egg yolks 2 1 t 1 t 100 g 250 g ¼ cup
