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Gammon recipes

Glazed gammon with a pineapple, fig and ginger salsa

25 minutes per 450g for a gammon of 3.5kg plus, 20 minutes per 450g if it’s smaller

Artichokes with fresh tomato and crispy parma ham wafers

30 minutes

Pan-roasted norwegian salmon with lime spaetzle, fricassee of greens and spring-onion veloute

20 minutes

Tanqueray no. ten deglazed prawns with coconut crumbs and pina colada mousse

25 minutes

Nut recipes

White pepper and vanilla ice cream with caramelised plum

10 minutes

Japanese-style broth with smoked pork and sansho

3 hours

Steak Bearnaise with sweet-potato straws

15 minutes

Sorbet recipes

Pineapple sorbet with caramelised lemon

20 minutes

Duck recipes

Terrine of duck, pear and ginger

12 minutes

Terrine of duck, pear and ginger

By Maranda Engelbrecht

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus 3-4 hours setting time

Cooking Time 12 minutes

Ingredients

2 free-range duck breasts
salt and freshly ground black pepper
1 cup strong rooibos tea
4/5 cup sweet chilli sauce
1 T gelatin
4 pears
3 T pickled ginger
100 g blueberries

Method

Sear the duck breasts on both sides in a hot pan. Turn down the heat and cook for 5 more minutes, turning the breasts once. Remove from the heat and allow to rest for 10 minutes.
Remove the skin and fat layer from the breasts and season, then slice into thin slivers.
In a small saucepan, heat the tea and sweet chilli sauce until warm, but do not allow to boil. Remove from the heat and dissolve the gelatin in the mixture. Allow to cool slightly.
Line an 18 x 9 x 6cm container with plastic wrap. Slice 2 of the pears into 3mm slices and drizzle with lemon
juice.
Pour a little of the rooibos into the bottom of the container and starting with a layer of the sliced pear, top with pickled ginger and then the duck, drizzling with the rooibos mixture between each layer.
Repeat, then pour the remaining liquid over the top. Cover with plastic wrap and place in the refrigerator for 3 or 4 hours to set.
Remove the terrine from the mould and slice carefully with a very sharp knife into 3 or 4cm slices. Serve with the remaining sliced pear and garnish with blueberries.
Per serving: 1 934.8kJ, 13.8g protein, 29.8g fat, 34.7g carbs
Cook’s tip: Substitute the duck breasts with chicken breasts if desired.

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Glazed gammon with a pineapple, fig and ginger salsa

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Tanqueray no. ten deglazed prawns with coconut crumbs and pina colada mousse

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Oxtail with pears and fennel

White pepper and vanilla ice cream with caramelised plum

Japanese-style broth with smoked pork and sansho

Steak Bearnaise with sweet-potato straws

Pineapple sorbet with caramelised lemon

Terrine of duck, pear and ginger

Terrine of duck, pear and ginger

Ingredients

Method