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Pollyanna Donates Jars of Chillish®
Chillish® & Honey Glazed Christmas Ham
This is a beautiful version of the traditional festive ham. The Chillish® adds a wonderfully rich kick whilst the honey adds sweetness. It really is a dreamy marriage of flavors …and makes a nice change!
This recipe serves 6-8.
Ingredients:
9lb/4kg Gammon
2 pints of cider
2 pints of apple juice
A few good twists of black pepper
2 bay leaves
Handful of cloves
4 tbsp Chillish® Gubbins
5 tbsp runny honey
30g light brown sugar
1tbsp English mustard
Pineapple rings (optional)
Method:
- In a large pan, add the gammon, cider, apple juice, black pepper and bay leaves.
- Bring to the boil, then turn down the heat to a simmer and continue to cook for a further 20 minutes per 1lb/450g, until cooked.
- Take the pan off the heat and preheat the oven to 180C/350F/Gas 4. Remove the ham onto a chopping board and using a knife, carefully remove the outer layer of fat. Aim to leave 3-4 mm of fat.
- Using a sharp knife, score the fat into a diamond pattern and stud the ham with the cloves. Line a roasting tin with foil and transfer the ham.
- In a bowl, mix together the Chillish® Gubbins, runny honey, brown sugar and mustard. Cover the ham entirely.
- Add the pineapple rings (if using) and cook for 20-25 minutes, until golden.
Tip – You can make this up to two days ahead, make sure to cool, wrap in foil and chill.
Tip – For an indescribably delicious sandwich filling, shred a large slice of the ham, add 2 tbsp of mayonnaise, 1 tbsp of Chillish® Gubbins and some chopped gherkins (or piccalilli!)
Chillish® and Sage Sausage Rolls
These are wonderful. Make a batch and take them on a picnic, or simply serve them at a drinks party.
Ingredients:
320g ready rolled pastry
400g best quality sausage meat
3 tbsp Chillish® Gubbins (very well drained)
2 tbsp plain flour (plus extra for dusting)
1 beaten egg (to glaze)
Method:
- Preheat the oven to 220C/425F/ Gas 7
- In a bowl, mix together the sausage meat, Chillish® Gubbins and flour.
- On a floured surface, unroll the pastry and cut it down the middle (lengthways).
- Divide the sausage mixture into two, and roll each half into a long sausage shape – the same length as the pastry.
- Place the long sausages on each strip of pastry. Carefully roll the pastry over the sausage, sealing it with a light coating of beaten egg.
- With a sharp knife, cut the sausage rolls to your desired size. Pat them down slightly, then gently cut some fine lines into the top of each roll and lightly coat with beaten egg.
- Place on a Parchment-lined oven tray (seam-side down) and bake on the top shelf for 25-30 minutes, or until they are golden and cooked through.
Note - The consistency of the sausage mix will depend on how well drained the Chillish® Gubbins is. If it gets too sticky, add more flour.
Idea – After adding the egg coating, try sprinkling some sesame seeds or Herbs de Provence, for an added touch of elegance.
Enjoy!
Pollyanna's Kitchen will be at the HORSHAM MEDIAEVAL CHRISTMAS MARKET this weekend!
We look forward to seeing you all!
**THE ULTIMATE CHRISTMAS GIFT* Our Limited Edition Christmas Jars are available now!
If you are looking for the perfect gift this year, look no further. Our beautiful new Christmas edition jars come with a Silver Plated/Enamel Christmas themed charm (there are six in total). Anyone need to fill a stocking?!