Description
Sticky gammon steaks glazed with nectarine, fynbos honey and brandy, served with creamy whipped feta, grilled nectarines and rocket salad.
Ingredients
Whipped Feta
200 g feta, crumbled
100 g cream cheese, softened
2 Tbsp (30 ml) Greek yoghurt
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) lemon juice
Freshly ground black pepper, to taste
Nectarine, Orange & Brandy Glaze
2 ripe nectarines, halved, pitted and finely diced
¼ C (60 ml) fynbos honey
2 Tbsp (30 ml) wholegrain mustard
¼ C (60 ml) freshly squeezed orange juice
1 tsp (5 ml) finely grated orange zest
2 Tbsp (30 ml) brandy
1 Tbsp (15 ml) apple cider vinegar
¼ tsp (1.25 ml) ground cinnamon
1 small sprig fresh rosemary
Pinch of chilli flakes (optional)
Gammon Steaks & Nectarines
4 gammon steaks (approximately 200–250 g each)
1 Tbsp (15 ml) olive oil
Freshly ground black pepper, to taste
4 ripe but firm nectarines, pitted and quartered
Salad Dressing
2 Tbsp (30 ml) extra virgin olive oil
2 tsp (10 ml) red wine vinegar
1 tsp (5 ml) finely chopped fresh basil
1 tsp (5 ml) honey
½ tsp (2.5 ml) Dijon mustard
Salt and freshly ground black pepper, to taste
To Serve
40 g wild rocket leaves, washed
90 g pickled red onion
2–3 Tbsp (30–45 ml) crunchy seed and nut salad topper
10 g assorted microherbs (optional)
Instructions
Whipped Feta
Place the feta, cream cheese, Greek yoghurt, lemon zest and juice in a food processor. Blend until smooth and creamy, scraping down the sides as needed. Season with black pepper. Refrigerate until ready to serve.
Nectarine, Orange & Brandy Glaze
Combine the diced nectarines, fynbos honey, wholegrain mustard, orange zest and juice, brandy, apple cider vinegar and cinnamon in a small saucepan. Add the rosemary sprig and bring to a gentle simmer over medium heat.
Cook for 10–12 minutes, stirring occasionally, until the nectarines soften and the glaze becomes thick and glossy. Lightly mash some of the fruit, leaving a little texture. Remove the rosemary and stir in the chilli flakes, if using. Set aside.
Gammon Steaks & Nectarines
Preheat the oven to 200°C (180°C fan) or prepare a braai over medium-hot coals.
Brush the gammon steaks lightly with some of the olive oil and season with black pepper. (Avoid adding salt, as gammon is naturally salty.)
Place the steaks on the braai and cook for approximately 4–6 minutes per side, depending on their thickness and the product’s cooking instructions. During the final 2–3 minutes, brush generously with the glaze, turning carefully to caramelise both sides. Watch closely to prevent the honey from burning.
Arrange the nectarine quarters on a baking tray or braai grid and brush lightly with the remaining olive oil. Grill them in the oven or over the braai coals for approximately 10–15 minutes, or until softened and lightly caramelised.
Salad Dressing
Whisk together the olive oil, red wine vinegar, basil, honey and Dijon mustard. Season with salt and black pepper to taste.
To Serve
Spread a generous swoosh of whipped feta across a serving platter. Arrange the glazed gammon steaks and baked nectarine quarters over it. Add the rocket leaves and pickled red onion. Drizzle with the salad dressing and scatter over the crunchy seed and nut salad topper and microherbs, if using. Serve immediately.
