Slightly sweet and spiced, this gammon recipe is a winner!

Orange & ginger beer gammon with sweet mustard

Serves 8-10

Ingredients

2.5-2.8kg smoked boneless gammon
1L ginger beer
3 cups orange juice
1 cinnamon stick
2-3 whole star anise
4-6 cloves
1 Tbsp black peppercorns
½ Tbsp sea salt flakes
Pinch bicarbonate of soda (optional)
1 orange, peeled and sliced
Bunch of bay leaves 

Method

1. Place the gammon in a large pot then add ginger beer, juice and aromatics
2. Simmer covered on a low heat for about 1½ hours, turning the gammon over halfway through cooking. 
3. Remove gammon and allow to cool slightly.
4. Strain the cooking liquid and place back on medium heat to reduce until syrupy.
5. Preheat oven to 200°C. Once the gammon is cool enough to handle, but not yet cold, remove any netting from the gammon and gently peel off the skin, keeping fat in tact.
6. Discard skin or crisp up in the air fryer or oven, break into pieces and eat as a snack.
7. Gently score the fat in a diamond shape, mix the sea salt and bicarbonate of soda, if using, and rub this mixture onto the fat.
8. Place the gammon in an ovenproof dish and pop in the oven for 25 minutes.
9. Lower the temperature to 180°C and cook for another 30-40 minutes.
10. Once the fat has crisped up, glaze the gammon with the ginger beer syrup and cook for another 20 minutes, basting again halfway.
11. Remove from the oven and allow to rest.
12. Heat a pan with about 3 Tbsp of the glaze on a high heat. Add orange slices and allow to caramelise for 2-3 minutes. Add bay leaves and remove from heat.
13. Garnish the gammon with orange slices and bay leaves. Slice and serve with sweet mustard sauce and your favourite festive side dishes.

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Roast potatoes on cumin-garlic yoghurt with coriander chutney 

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This indulgent Salted Apple & Gingerbread Tart, made with Selati Sugar, is holiday cheer on a plate! This sweet, spiced and just a little bit salty dessert will steal the spotlight at any festive feast. 

Salted apple & gingerbread tart with Selati Sugar

Serves 3-4 

Ingredients

For the gingerbread crumble 

¼ cup (37.5g) cake flour
¼ cup (50g) Selati Muscovado sugar
½ tsp (2.5ml) ground ginger
½ tsp (2.5ml) ground cinnamon
2 Tbsp (30g) cold butter, grated  

For the tart 

⅔ cup (113g) Selati Muscovado sugar
¼ cup (60g) butter
¼ cup (60ml) honey
Pinch ground nutmeg
½ tsp (2.5ml) ground ginger
½ tsp (2.5ml) ground cinnamon
2 Granny Smith or Pink Lady apples
Pinch sea salt flakes
1 sheet (250g) ready-rolled puff pastry, defrosted
1 egg, beaten
Vanilla ice cream, to serve 

Method 

1. Preheat oven to 180°C.
2. For the gingerbread crumble, combine flour, sugar and spices in a bowl. 
3. Rub butter into the flour mixture using your fingertips until it resembles coarse crumbs.
4. Place the gingerbread crumble on a lined baking tray sprayed with non-stick spray. 
5. Bake for about 15-20 minutes, tossing halfway, until golden. Remove and set aside to cool and crisp up.
6. For the tart, place the sugar, butter, honey and spices in a pan over low heat, allowing the sugar to melt. Cook for about 12-15 minutes.
7. Meanwhile, peel and core the apples then slice thinly.
8. Once the caramel is a deep golden colour, add the apples into the caramel and cook for about 2-3 minutes. Add salt and stir to evenly coat all the apples with caramel. Remove from heat and cool slightly.
9. Place the pastry on a lined baking tray then pack the apple and caramel mixture onto the puff pastry, leaving about a 2cm border of pastry open around the edges. Reserve extra caramel sauce for serving.
10. Fold the border over the edge of the apple filling in increments. Brush pastry with egg wash.
11. Bake for about 25-30 minutes or until the pastry is cooked and golden. 
12. Serve sprinkled with gingerbread crumble, ice cream and extra caramel from the pan.

Recipe & styling: Lichelle May
Photography: Zhann Solomons 

Also read: Raspberry and vanilla mille feuille with Selati Sugar 

The post Salted apple & gingerbread tart with Selati Sugar   appeared first on MyKitchen.

Italians are all about simplicity. Enter our one-bowl wonder that saves you on time, while packing heaps of decadence. 

One-bowl spiced banana Bundt cake 

Serves 6-8 

Ingredients

5 (about 450g) ripe or overripe bananas 
4 large eggs 
1 can (385g) condensed milk 
½ cup (125ml) melted butter 
1 tsp vanilla 
2 ½ cups (350g) self-raising flour, sifted 
½ tsp (3ml) each mixed spice and ground ginger 
1 tsp (5ml) cinnamon 
Melted chocolate or caramel treat, for serving  

Method 

1. Preheat oven to 180°C. 
2. Spray a 23cm Bundt tin with non-stick spray. Then dust with a little flour (this will help with unmoulding). 
3. Mash bananas well and mix in eggs. 
4. Add condensed milk and melted butter and mix thoroughly. 
5. Combine flour and spices in a separate bowl. 
6. Stir wet ingredients into the dry ingredients to form a batter. 
7. Pour into prepared Bundt tin and bake for about 30-35 minutes or until a skewer inserted comes out clean. 
8. Serve drizzled with melted chocolate or caramel. 

Cook’s note:
Whip together 1 tub mascarpone, ¼ cup icing sugar and a dash of vanilla essence and serve with the Bundt cake for added flair. 

Recipes & styling: Liezl Vermeulen
Photographs: Zhann Solomons, Fresh Living Magazine  

Also read: Can’t-flop banana bread

The post One-bowl spiced banana Bundt cake recipe appeared first on MyKitchen.

Adding pineapple to the batter results in an utterly moist and flavourful cake! 

Spiced carrot cake with cottage cheese frosting 

SERVES 6

Ingredients

3 chai tea bags
½ cup (125ml) hot milk
2 cups (300g) cake flour
1 packet (100g) peanuts, chopped (or mixed nuts) + extra for decorating
2 tsp (10ml) each bicarbonate of soda, ground cinnamon and baking powder
½ tsp (3ml) fine salt
1½ cups (300g) SELATI Golden Brown Sugar
4 eggs
1 cup (250ml) sunflower oil
2 cups (160g) grated carrot
2 cups (420g) frozen pineapple, thawed

Frosting: 

1 tub (250g) smooth cottage cheese
½ tsp (3ml) ground cinnamon
4 cups (520g) SELATI Icing Snow
Lemon juice, to taste

Method

1. Steep tea bags in hot milk for 10 minutes, then discard bags.
2. Preheat oven to 180°C and line two 20cm round loose-bottomed cake tins with baking paper
3. Combine dry ingredients, except sugar, in a bowl.
4. Cream sugar and eggs together in a separate bowl until pale and fluffy.
5. Whisk in oil, then fold wet mixture into dry ingredients.
6. Stir in carrot and pineapple until just combined.
7. Spoon batter into baking tins.
8. Bake for 30-35 minutes until a skewer inserted in the centre comes out clean.
9. Cool for 5 minutes in tins, then remove and cool on a wire rack.
10. Cut cakes in half horizontally to create 2 layers each.
11. Whisk cream cheese until softened and smooth.
12. Add cinnamon and 1 cup icing sugar and whisk until smooth.
13. Add remaining icing sugar in two parts, mix in each time until smooth and add drop lemon juice to taste.
14. Pipe or spoon frosting between cake layers.
15. Top cakes with frosting and nuts or decorate with spun sugar, if you like.

CHEF’S TIP

Make it mini – Divide batter between four 8cm prepared loose-bottomed cake tins then bake. (Two 18cm baking trays will work too – cut baked cake later with a cookie cutter to create rounds.)

The post Spiced carrot cake with cottage cheese frosting  appeared first on MyKitchen.

Keep warm this winter season with these 3 spiced hot beverages inspired by the Middle East! They are super quick and as easy to make as your morning coffee!

MINT TEA

SERVES 2 // COOK TIME 15 min

INGREDIENTS
50 g mint, stems trimmed
2 tbsp brown sugar
1 green tea bag

METHOD
1. Place 2 cups boiling water, mint, sugar and tea bag in a teapot and stir until the sugar dissolves. Steep for 10 minutes.
2. Pour into 2 mugs and enjoy.

ROSE & CARDAMOM TEA 

SERVES 2 // COOK TIME 10 min

INGREDIENTS
2 tsp dried rose petals
1 tbsp + 1 tsp brown sugar
1 Earl Grey tea bag
½ tsp cardamom seeds, crushed
2 tsp rose water
½ cup milk, frothed

METHOD
1. Crush 1 tsp rose petals and 1 tsp sugar in a mortar and pestle to make rose dust.
2. Place 1 cup boiling water, tea bag, remaining 1 tsp rose petals and cardamom seeds in a teapot. Steep for 5 minutes.
3. Add 1 tbsp sugar and rose water. Stir until dissolved.
4. Strain into 2 cups, filling halfway, then add the frothed milk. Garnish with rose dust.

SPICED COFFEE

SERVES 2 // COOK TIME 10 min

INGREDIENTS
4 tbsp muscovado sugar
2 star anise pods
2 cinnamon sticks
2 cm orange peel
6 tbsp ground coffee

METHOD
1. Place 2 cups water, sugar, star anise, cinnamon and orange peel in a pot. Simmer for 5 minutes. Add coffee and simmer for another 5 minutes.
2. Strain into 2 cups through a coffee filter.

Want another recipe to keep you warm this winter? Then try this home-made chicken noodle soup!

The post 3 Spiced hot beverages inspired by the Middle East appeared first on MyKitchen.

We love a fresh bowl of popcorn, but it’s time to spice up this faithful snack with new and improved pastry cones filled with paprika-spiced popcorn!

SERVES 6–8 // COOKING TIME 15 min

INGREDIENTS
For the pastry cones
2 rolls puff pastry
1 egg, beaten
2 tbsp sesame seeds
For the paprika-spiced popcorn
1 tsp paprika
1 tsp dried rosemary
1 tsp salt
½ tsp garlic powder
¼ cup Parmesan
¼ cup vegetable oil
½ cup popcorn kernels
1 tbsp butter

METHOD
For the pastry cones
1. Preheat oven to 200°C. Line a baking tray and grease cone-shaped moulds.
2. Cut the pastry into 2 cm-wide strips. Brush the edges of each strip with the egg and wrap around the moulds.
3. Brush with the remaining egg and arrange, seam-side down, on the prepared tray.
4. Sprinkle with the sesame seeds and bake for 15–20 minutes, until golden and crispy. Allow to cool.
For the paprika-spiced popcorn
1. Mix the herbs, spices and Parmesan together.
2. Heat the oil in a pot over medium heat. Add the popcorn kernels and the butter.
3. Cover and cook until the popcorn has popped.
4. Transfer to a bowl and toss with the popcorn spice. Fill the pastry cones with popcorn and serve.

Recipe & styling: Jezza-Rae Larsen
Photography: Gareth van Nelson // HMimages.co.za

While you enjoy your snack, let this kids tuck into our butterscotch popcorn balls.

The post Pastry cones filled with paprika-spiced popcorn appeared first on MyKitchen.