GAMMON WITH HONEY, MUSTARD, SAGE COATING AND FLAKY PASTRY ROLL
“Gammon, roast vegetables, flaky pastry roll with spinach, blue cheese, harissa paste and feta. The veggies are from our local Saturday Farmer’s Market, which is arranged by the neighbourhood smallholding owners. That flaky pastry roll was delicious!”
- For the gammon:
- 1 large bone-in gammon
- ½ cup of mustard sauce
- ¼ cup Dijon mustard
- 3 tablespoons grainy mustard
- ¼ cup honey
- 3 tablespoons dried sage
- For the flaky pastry roll:
- 2 rolls flaky pastry
- bunch of fresh spinach, rinsed dried and chopped then wilted in pan or quickly stir fried
- 2 wheels of Feta, crumbled
- 1 small wedge of creamy blue cheese cut into small pieces
- Harissa paste (chilli paste, mine have rose petals in) to spread thinly
Gammon:
Mix the ingredients for the sauce and coat the gammon all around with it. Place on grid or rack inside oven dish and into the oven preheated to 200 °C for 30 minutes. Turn the temperature down to 180 °C for another hour. The coating will go a golden brown colour. Allow to rest for half hour before slicing. Serve with vegetables of your choice.
Flaky pastry roll:
Place the first roll of pastry on lightly floured surface and roll the surface flat. Spread the spinach across the pastry. Sprinkle the blue cheese over. Put the second sheet of pastry over and lightly press it flat. Spread the harissa paste over the whole top sheet and sprinkle the feta over. Start rolling the pastry like a swiss roll but fairly tight. Cut 1 cm pieces and put the wheels on a non-stick surface (baking paper strayed with cooking spray works well). Brush with beaten egg.
Bake at 200 °C in preheated oven until puffed and golden brown. About 15 – 20 minutes.
Recipe and photo: Elsabie Templeton
