Main Meals

Gammon with mustard sauce and ginger-and-sesame-roasted vegetables

4
Easy
40 minutes
1 1/2 hours
Wine/Spirit Pairing
La Motte Shiraz-Viognier 2008

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Ingredients

Method
  • 1.5 kg Easy-carve Woolworths medium gammon
  • For the mustard sauce:

  • 40 g sugar
  • 3 T vinegar
  • 2 t mustard powder
  • 1 egg, beaten
  • For the ginger and sesame-roasted vegetables:

  • 3 T olive oil
  • 2 t balsamic vinegar
  • 100 g baby tomatoes
  • 3 garlic cloves, crushed
  • 2 baby marrow, halved lengthways
  • 8 portabellini mushrooms, thickly sliced
  • 1 brinjal, thickly sliced
  • 1 red pepper, cut into thick strips
  • 1 yellow pepper, cut into thick strips
  • 1 green peppers, cut into thick strips
  • 6 patty pans, halved
  • 2 carrots, cut lengthways
  • For the dressing, mix:

  • 1 cup olive oil
  • 2/3 cup soya sauce
  • 2 t sesame oil
  • 2 T honey
  • 1 t fresh ginger chopped
  • 1 T sesame seeds, toasted
  • Sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 180°C. Cook the gammon according to the packet instructions.

To make the mustard sauce, place the ingredients in a bowl over a pot of simmering water. Stir until thickened.

To make the roast vegetables, toss the baby tomatoes and garlic with 1 T olive oil and the balsamic vinegar and roast for about 5–10 minutes, or until blistered, and set aside.

Toss the remaining vegetables in the remaining olive oil and grill in a hot griddle pan until charred on each side. Pour over the dressing and serve immediately.

TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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