Gammon and Kookkos


Every year, as the festive season draws nearer, I do what most chefs do. I start planning my menu. It’s like therapy. I can block out the noise and just focus on what I’m going to make my loved ones. To me, it’s just not Christmas without a beautifully cooked gammon and careful selection of kookkos. You know, the unmistakably savoury, white-peppery green beans playing neighbour to a generous helping of sweet, caramelly pumpkin fritters that are just dessert in disguise. And then, the gammon, glazed in a sweetly piquant sauce that crisps the outside while the inside stays succulent and rich. I can go on, but what gets me even more lyrical is when I find a perfectly cooked gammon that asks for little more than some more time in the oven, leaving me to spend more time with the ones I love.


Cooking Time: 2 hours | Serves: 6-8


for the Forage And Feast gammon

1 Forage And Feast gammon

30 ml Forage And Feast honey

2 star anise

50 ml orange juice

10 ml orange zest strips

for the pomme purée

4 large potatoes

50 g butter, salted

salt and freshly ground black pepper

for the green beans

250 g green beans

½ potato large

20 g butter

white pepper


for the pumpkin fritter

500 g cooked, mashed pumpkin

220 g self raising flour

2 eggs, large

5 ml salt

10 ml baking powder

oil for deep-frying

for the pumpkin fritter sauce

250 ml cream

240 g ideal milk

100 g brown sugar

125g butter, salted

1 cinnamon stick

2.5 ml cinnamon powder

2.5ml vanilla paste

8 panu puri *optional for serving sauce


for the pumpkin fritters
Pre-heat the oil to 180°C. Mix all the ingredients. The mixture shouldn’t  be too stiff. Add some milk if you need to. Use as spoon to make dollops into the oil and fry until golden brown and cooked throughout.

for the pumpkin fritter sauce
In a medium sizes pot, slowly bring the ingredients to a simmer over low heat. Allow to cook for 15 min before placing on higher heat. Reduce to half the quantity. Deep fry the pani puri according to packet instructions and serve sauce on the vessel.

for the Forage And Feast gammon
Cook the gammon according to the instructions on the packet. Keep the liquid from the gammon to make the sauce the next day. Press the gammon overnight by weighing down the meat in the fridge. Place a baking paper in between the skin off the gammon and vessels used to weigh down. In a small pot heat the remaining liquid from the gammon and the remaining ingredients to make a glaze.

Portion the gammon after it has chilled completely. Fry in a small amount of oil just before serving on all sides of the portion. Once heated brush with the orange glaze.

for the pomme purée
Peel the potatoes and cut into chunks. Place in a medium pot with water and salt. Once the potatoes are cooked, strain off excess water and add butter. Pass through a sieve or use a masher to remove excess lumps, add additional salt if needed.

for the green beans
Slice the green beans finely and cut the peeled potato into small cubes. Fry the potato in a medium pot, once cooked add the green beans and sauté in white pepper and butter.