IT’S AN OXO CHRISTMAS!

I’m a big fan of the OXO kitchen gadget, as you can tell from this recipe for pumpkin courgetti, or this one for the best ever sweet potato chips, or this one for sweet cherry ice-cream sandwiches!  Sorry. So, when OXO contacted me and invited me to take part in their Christmas dinner challenge I….well actually first I panicked because whilst I love coming up with healthy desserts and snack ideas I’m somewhat culinarily challenged when it comes to full-on savoury dishes like this one. My creations are either so bloody good that I start to question whether or not I could give Jamie Oliver a run for his money, or they taste like dishwater and Tom has to come and rescue them with a plethora of herbs and spices. In this case, it was a joint effort made considerably easier by an array of OXO accessories; The Serrated Peeler; A Non-Stick Pro Covered Casserole with Lid; A 3 in 1 Adjustable Potato Ricer.

As part of the collaboration, the incredible Jimmy from Jimmy’s Farm sent over a Christmas meat box for us to create a festive dish, including a 2kg Gammon Joint, 500g Sausage Meat and Smoked Streaky Back Bacon. Based in Suffolk, Jimmy’s Farm provides a wide range of high-quality, free-range and ethically reared meats, which means that not only do the animals enjoy a high quality of life but your food becomes 100% better for you. Compared to supermarket meat it is a richer source of protein, lower in saturated fat and contains more healthy omega 3 fats.

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We made a roast gammon with a sticky honey mustard glaze using OXO’s Non-Stick Pro Covered Casserole, pork and apricot stuffing balls and bacon roasted parsnips with cavalo nero. We also made a chunky apple sauce with OXO’s potato ricer. Once the camera had been safely stored away with a memory card full of photographs, we devoured the evidence rather unglamorously and had a delicious Christmas dinner in preparation for the 25th.

To make the apple sauce you’ll need

5 apples

Water to cover

Squeeze of lemon juice

A few cloves

All you have to do is

Chop the apples into large chunks and boil in water (just enough to cover). Add a squeeze of lemon juice and a few cloves as it’s boiling. Once the apples are soft they can be squeezed through the ricer to make a chunky sauce. There are three different settings on it, so you can choose whether you want a super-smooth consistency or a chunky sauce.

The peeler photographed can be found here.

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For the roasted parsnips


4 parsnips

Knob of good quality organic butter

1 bay leaf

3 rashers of Jimmy’s Farm smoked streaky bacon

Handful of chopped cavalo nero

garlic

To cook


Start by peeling and chopping lengthways and frying in a hot pan with a knob of butter, turning frequently to ensure an even brown colour. Once browned all over, put into a hot oven for 25 minutes at 160. Whilst they are cooking, in a pan fry the chopped bacon until golden brown. Add garlic and another knob of butter and add the cavalo nero and gently stir until cavalo nero has wilted. To serve, spoon the bacon concoction over the parsnips.


For the stuffing balls

Makes 12


500g of Jimmy’s Farm rare bread sausage meat

50g rolled oats

Handful of roughly-chopped dried apricots

Chopped sage (optional)

Mix all ingredients thoroughly by hand and shape into balls. Cook with a little oil for 30 minutes at 160. 

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And last but not least, the Gammon! 

This 2kg joint from Jimmy’s Farm was absolutely delicious and so easy to cook with a little help from OXO’s Non-Stick Casserole Dish.

You’ll need:


2kg Gammon joint

2 apples

4 carrots

10 peppercorns

3 bay leaves

Boiling water

Cloves

1 tsp English mustard

2 tbsp honey

All you have to do is 

Throw the carrots and chopped apples into the casserole dish with around 10 peppercorns and 3 bay leaves. Then put the gammon joint on top. Half fill the saucepan with boiling water and put into the oven covered with foil for 1 hr 40 minutes hours at 160.

Once cooked, drain off the liquid and cut off the top layer of skin. Cut a diamond-shaped pattern into the remaining fat and push whole cloves into the diamond pattern. Then mix together a teaspoon of English mustard and 2 TBSP honey and spread evenly over the meat. Return it, uncovered, to the oven for 20 minutes or until the top has become golden and glazed.

Leave to rest before serving.

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We had so much fun creating our OXO Christmas! Have you ever tried any tools from the OXO range? Have you visited Jimmy’s Farm in Suffolk? Leave me a comment, I love hearing from you.

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