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

Thanks for your rating!

You must be logged in to rate a recipe. Login

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.

View all recipes

Comments

There are no comments yet.



Load more