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Maple Glazed Gammon with Papaya Salsa

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This is a great Summer Picnic dish, but also can be used if the Gammon Joint (once boiled and glazed) is served hot with Seasonal Vegetables – such as Baby Broad Beans, Peas or Green Beans, along with Buttered New Potatoes.

Gammon Joints

As with most Gammon Recipes, this dish serves a large amount – so it’s great for Large family meetings, or if you’re REALLY hungry!

To Serve 12
2.3kg Piece of Smoked Gammon
1 Bay Leaf
Parsley Stalks
2tbsp Maple Syrup
2tsp American Mustard
40g Soft Brown Sugar
1 Ripe Papaya
4 Spring Onions, trimmed and finely chopped
1 Fresh Green Chilli, deseeded and finely chopped
3tbsp Chopped Fresh Coriander
Juice of 1 Lime
Salt

1. Place the Gammon in a large pan, cover with cold water, then add the Bay Leaf and Parsley Stalks. Slowly bring to the boil, then cover and simmer for two hours.
2. Remove the Gammon from the pan, and leave to cool slightly. Remove the skin, leaving the layer of fat still on the joint. Place the Joint in a roasting tin, and score through the fat in a diamond pattern – make sure you go through the fat each time, but that you don’t puncture the flesh.
3. Mix the Maple Syrup with the American Mustard and Brown Sugar, then spread over the Scored Fat. Cook in the oven at 190C, for twenty to thirty minutes until the Fat is glazed and golden brown, basting frequently with the juices from the pan. Remove from the Oven and leave to cool.
4. Around thirty minutes before serving, create the Papaya Salsa. Halve the Papaya, and remove the seeds, before removing the peel and finely chopping the flesh, before placing in a serving bowl, along with the Spring Onions, Chilli, Coriander and Lime Juice, seasoning with Salt to taste.
5. Carve the Gammon into thick slices and serve with the Salsa.

Photo Courtesy of: matysek

Soy Glazed Chicken Livers with Chinese Leaves

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This light dish is great as a Starter or as a Main course – if you add some Potatoes, Noodles or Rice to it.

If you don’t want to grill the Livers, you can fry them off, by heating a couple of tablespoons of Sunflower Oil in a pan, sealing the Livers over a high heat, and then add the Juices to the pan, before simmering for three minutes.

Soy Glazed Chicken Livers with Chinese Leaves

To Serve 4
2tbsp Dark Soy Sauce
2tbsp Dry Sherry
1 Garlic Clove, peeled and crushed
1tsp Fresh Root Ginger, grated
1tsp Sesame Oil
1tsp Clear Honey
1/4tsp Chinese Five-Spice Powder
350g Chicken Livers, thawed
50g Watercress
125g Pak Choi, or Chinese Cabbage
1tbsp Coriander Leaves
1tbsp Sesame Seeds, roasted

1. Combine the Soy Sauce, Sherry, Crushed Garlic, Grated Ginger, Sesame Oil, Honey and Five Spice together, until well blended. Wash and dry the Chicken Liver, removing and discarding any discoloured parts, and toss the Liver in the Soy mixture, making sure it’s evenly covered. Transfer to a shallow dish, cover and leave to marinade for two hours.
2. After the two hours, transfer the Livers along with all the juices and remaining marinate to a foil lined pan, and grill as close to the heat for one to two minutes on each side, until browned and cooked through.
3. Place the Salad Leaves and Coriander, and toss in the Sesame Seeds and Juices from the Livers. Lay out on a plate, and place the Livers on top of the Leaves, and serve fresh from the pan.

Photo Courtesy of: FotoosVanRobin

Lime Glazed Parsnips

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The glaze with these Parsnips is quite sharp, and can be used with any sweet Root Vegetables with an excellent result – try with Carrots or Sweet Potatoes. For an extra treat, add a handful of Chopped Walnuts close to the end of cooking for a delicious crunch.

Parsnips

This dish is great served with Lamb, especially if it’s cooked in a simple way, with little herbs used on it, so that the flavours of the Parsnips really stand out.

An alternative to using Lime is Lemons. Be careful that you don’t squeeze any of the Lemon Seeds out when you’re juicing them – using Lemon goes really well with Chicken.

To Serve 4
700g Parsnips, peeled
Salt and Pepper
1 Lime
50g Butter
25g Light Muscovado Sugar
Thyme Sprigs, to garnish

1. Cut the Parsnips in half lengthways. If they’re still very large, cut into half again (into quarters) and then remove the tough woody core from them. Add to a pan of boiling water, which has been lightly salted, and cook for five minutes.
2. Using a vegetable peeler, pare thin strips of Lime Rind and set aside for a garnish. Halve the Lime and squeeze the juice.
3. Melt the Butter in a large saucepan along with the Sugar, and add the Lime Juice and heat through gently, stirring to dissolve the Sugar.
4. Drain the Parsnips from the pan, and add them to the Lime Mixture in the pan. Toss them covering evenly, and cook over a moderate heat for about ten minutes, shaking frequently to make sure the Sugar doesn’t burn.
5. Transfer to a warmed dish to serve, and garnish with the pared Lime Rind, and the Thyme Sprigs.

Photo Courtesy of: Muffet