Local is always lekker, so why not make Rooibos tea part of the festivities? Try this gammon with a rooibos marinade, and end the meal with a rooibos-infused panna cotta.
For the gammon
1,5 kg piece of smoked gammon, skin on
Spread
30 ml Dijon mustard
30 ml soft brown sugar
30 ml olive oil
5 ml fresh thyme, chopped
Marinade
3 – 4 chillies, chopped
90 ml apple cider or red wine vinegar
8 – 10 sprigs thyme
750 ml strong rooibos tea
60 ml brown sugar
To finish
1 – 2 whole heads of garlic, halved
4 onions, peeled and quartered
Maldon salt and freshly ground peppercorns
4 red and green apples, quartered, with skin
180 ml brown sugar
Dijon mustard, plain yoghurt and lemon juice to prepare gravy
Method
Preheat the oven to 160 °C.
For the spread: Mix the ingredients for the spread and rub all over the meat. Place the meat skin-side down in a casserole with a lid.
For the marinade: Mix all the ingredients for the marinade and pour over the meat. Marinate for 45 minutes.
To finish: Add the rest of the ingredients except the apples, half of the sugar and plain yoghurt. Season with salt and pepper to taste.
Cover and oven bake for 1 ½ hours. Turn the meat skin-side up; add the apples, sprinkle with the rest of the brown sugar and bake for another 45 minutes until the meat is tender and slightly sticky. Pour off the pan juices and remove the meat. Place the meat on a serving platter and rest for at least 10 minutes. Turn on the oven grill and heat until the apples are slightly caramelised.
Pour the pan juices into a saucepan, add about 15 ml more mustard and boil down until reduced, stir in a dollop of plain yoghurt and a squeeze of lemon juice. Serve with the meat and apples.
Panna cotta with fruit compote
4 – 6 bags rooibos tea
500 ml full cream milk
45 ml water
20 ml gelatine
250 ml cream
250 ml plain yoghurt
mint leaves
125 ml sugar
Method
Spray 10 – 12 espresso cups with cooking spray. Place the tea bags in the milk and heat until lukewarm. Cool. Remove the tea bags.
Sprinkle the gelatine over the water and leave to sponge. Melt in the microwave oven or over boiling water. Mix with the cream and add to the milk together with the yoghurt.
Mix with a whisk. Pour into the prepared cups and place overnight in the refrigerator till set. Once set, turn out onto a plate.
Fruit compote
Heat 250 ml rooibos tea and 60 ml rosé wine with 125 ml sugar till the sugar is dissolved.
Add 1 cinnamon stick, 1 star anise and bring to the boil. Cut two guavas and one pear into slices and add to the liquid. Lower the heat and simmer for 5 minutes. Serve warm or cold with the panna cottas. Garnish with granadilla and mint leaves.
