Recipes GAMMON SAUCE 1: 5 SPICE CHERRY SAUCE
GAMMON SAUCE 1: 5 SPICE CHERRY SAUCE
Make life easy this Christmas – buy a pre-cooked gammon and serve it with an interest sauce that you can whip up the day before. The first of our trio of sauces includes an Asian-inspired sauce - 5 Spice Cherry sauce.This can be served warm or cold - entirely up to you.
- WHAT YOU WILL NEED -
- sml punnet of cherries (20 cherries), halved and stoned
- ½ cup very finely diced red onion
- 2 tsp vegetable oil
- 1 garlic clove, finely minced
- 2 tsp grated ginger
- 2 tsp Cape Herb & Spice CHINESE 5-SPICE
- 2 Tbsp hoisin sauce
- 2 tsp dark soy sauce
- 1 Tbsp runny honey
- ½ cup of water
- 2 tsp corn flour, dissolved in 1 Tbsp cold water
- zest of one orange
- METHOD -
Start off by frying the onion in the oil over very low heat for a few minutes, taking care not to brown it. Then add the garlic and ginger and fry for a further minute. Next, add Cape Herb & Spice's Chinese 5 Seaoning, hoisin, soy, honey and water and bring to the boil. Stir in the corn flour slurry and add half the cherries and orange zest. Simmer, covered, over very low heat for five minutes. Add the remaining cherries and immediately remove from the heat. Allow to cool, then cover and store in the fridge overnight so the flavours can develop.
Serve warm with warm gammon. If you have leftover gammon, make wraps with slivered gammon, cucumber, lettuce, carrots, spring onions and coriander and drizzle over cold leftover cherry sauce.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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