Inject some fresh Mediterranean flair into your Christmas feast this year with our glazed gammon recipe. We do celebrate in summer, after all!

SERVES 8 // COOKING TIME 2 hours 50 min

INGREDIENTS
For the gammon
2 kg boneless gammon
3 onions, halved
4 carrots, roughly chopped
3 celery stalks, roughly chopped
3 bay leaves
1 tsp black peppercorns
1 L apple juice
½ tbsp cloves
For the glaze
½ cup maple syrup
¼ cup treacle sugar
3 tbsp English mustard
2 tsp Worcestershire sauce
½ tsp cinnamon
For the trimmings
6 apples
2 tbsp butter
175 g pomegranate seeds
Bay leaves, optional

METHOD
For the gammon
1. Add the gammon, onions, carrots, celery, bay leaves and peppercorns to a large pot.
2. Pour over the apple juice and top up with water until the gammon is covered.
3. Bring to the boil over high heat. Then, reduce to a simmer and cook for 1 hour 45 minutes.
4. Remove the gammon from the liquid. Cool slightly.
For the glaze
1. Whisk all the ingredients and season with salt.
2. Preheat oven to 200°C. Line the bottom and sides of a baking tray with foil.
3. Remove the netting from the gammon (if applicable) and cut away the skin, leaving as much fat as possible. Score a criss-cross pattern in the fat. Stick a clove in the middle of each diamond.
4. Brush half of the glaze all over the gammon and place on the prepared tray.
5. Roast for 10–15 minutes, until golden and crispy, basting with more glaze.
For the trimmings
1. Halve some of the apples and cut the others into wedges.
2. Melt the butter in a pan. Fry the apples, flesh-side down, for 2–3 minutes, until golden.
3. Arrange on a lined baking tray. Brush with the remaining glaze. Roast for 10–15 minutes.
4. Decorate your glazed gammon with roasted apples, pomegranate and bay leaves.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za

This dish is an excellent option for Christmas lunch, but what about Christmas Eve? Our prime rib roast with mashed white beans is the perfect option!

The post COOK THE COVER: Glazed gammon with roasted apples appeared first on MyKitchen.

No festive meal is complete without a hearty roast! Make our December cover of herbed chicken with cranberry sauce for your family gathering this Christmas.

SERVES 8 // COOKING TIME 2 hours

INGREDIENTS
For the herbed chicken
½ cup basil, finely chopped
½ cup origanum, finely chopped
½ cup parsley, finely chopped
8 thyme sprigs, picked and chopped
4 rosemary sprigs, picked and chopped
Zest of 1 lemon
1 cup butter, softened
2 chickens
4 tbsp olive oil
For the cranberry sauce
2 cups dried cranberries
1 cup cranberry juice
⅓ cup sugar
Zest and juice of 1 lemon
¼ tsp salt
½ tbsp cornflour
⅔ cup water

METHOD
For the herbed chicken
1. Preheat oven to 200°C.
2. Mix together the herbs, lemon zest and butter.
3. Pat the chickens dry and gently rub the herbed butter onto the skin of each one.
4. Cut the zested lemon in half and add one half to the cavity of each chicken, along with any leftover herbed butter.
5. Place the chickens on roasting trays and truss them. Drizzle with olive oil and season well with salt and pepper.
6. Roast for 1 hour 15 minutes, until cooked through. Allow to rest for 15 minutes. Serve with roast veg and cranberry sauce.
For the cranberry sauce
1. Add all the ingredients, except the cornflour and water to a pot. Simmer gently for 15 minutes.
2. Whisk the cornflour and water together, then add it to the sauce stirring continuously until thickened. Cook for 3 minutes and set aside to serve.

Recipe & styling: Elizabeth Mackenzie
Photography: K-Leigh Siebritz // HMimages.co.za

For a vegetarian alternative, try our roast cauliflower with yoghurt, toasted almonds and mint.

The post Cook the cover: Herbed chicken with cranberry sauce appeared first on MyKitchen.

Is there a budding gourmand you’d love to spoil? Treat them to one of these lovely options from our ultimate foodie gift guide this festive season.

1. Rosemary-infused salt grinder

2. Ice tea infuser (2 L)

3. Jamie Oliver pestle and mortar

4. Five-piece cocktail set

5. Large label-me canister

6. Grace Heirloom cereal bowl

7. Shaker with recipes

8. Whole: Bowl Food For Balance by Melissa Delport

9. 30-piece coffee capsule holder

Products available at @home and home.co.za. And don’t forget to visit our MyKitchen magazine shop by clicking here. Readers get an exclusive discount when buying online. Check out your latest issue of MyKitchen for your discount promo code!

The post MK’s ultimate foodie gift guide appeared first on MyKitchen.

Gather round because these brownie ice cream sandwiches (our gorgeous December cover dish) is perfect to share around the braai after a delicious meal with the family.

MAKES 9 // COOKING TIME 3 hours 10 min

INGREDIENTS
For the brownies
½ cup vegetable oil
1 tbsp apple cider vinegar
¼ cup water
1 cup sugar
1½ cups cake flour
¼ cup cocoa powder
½ tsp bicarbonate of soda
1 tsp baking powder
½ tsp salt
For the cherry ice cream
2 cups cherries, pitted
1 tub vanilla ice cream, softened
For the chocolate ganache
100 ml heated cream
100 g white chocolate, melted

METHOD
For the brownies
1. Preheat oven to 180°C. Grease and line a baking sheet.
2. Combine all the wet ingredients. Add all the dry ingredients and mix until fully incorporated.
3. Spread the batter into the prepared tray in a thin layer.
4. Bake for 10 minutes, allow to cool and then cut in half.
For the cherry ice cream
1. Fold the cherries into the ice cream. Set aside.
For the ganache
1. Whisk together the cream and white chocolate until well combined. Set aside.
To assemble
1. Line a deep square container that will fit one of the brownie bases snugly, or create a container from tin foil that will serve the same purpose.
2. Place one brownie base on the bottom and spread the ice cream over evenly. Top with the second base. Freeze until set, at least 3 hours.
3. Pour over the ganache, slice into squares and serve immediately.

The post Cook the cover: Brownie ice cream sandwiches with cherries appeared first on MyKitchen.

Isn’t she lovely? Add even more Christmas cheer to your festive table by treating your guests to our gorgeous cover recipe for dessert. No one will be able to resist this salted golden pavlova.

SERVES 6 // COOKING TIME 1 hour, 30 min

INGREDIENTS
For the pavlova
8 egg whites
2½ cups white sugar
Pinch cream of tartar
1 tsp vanilla essence
½ tsp cornflour
½ tsp white vinegar
Sea salt, to sprinkle
To decorate
Plums, pawpaw, figs, grapes
3 cups cream
2 tsp honey
1 tsp vanilla essence
½ tsp edible gold dust

METHOD
For the pavlova
1. Preheat oven to 150°C. Line a baking tray. Using a plate as a stencil, draw a circle on the baking paper.
2. Beat egg whites, sugar and cream of tartar for 15 minutes, until very thick and glossy.
3. Add vanilla and beat for another 5 minutes. Fold in cornflour and vinegar.
4. Dollop the meringue inside the circle and sprinkle with salt.
5. Bake for 40 minutes. Turn off the oven and leave the pavlova inside for another 30 minutes.
To decorate
1. Use a peeler to slice the plums and pawpaw very thinly.
2. Whip the cream and fold in the honey.
3. Top the pavlova with fruit and whipped cream.
4. Mix the vanilla and gold dust. Drizzle over the pavlova.

The post December cover recipe: Salted golden pavlova appeared first on MyKitchen.