Gammon Braai Broodjies with a zesty Fennel and Mustard Slaw, Boerenkaas Cheese on Garlic and Herb Rolls
Delicious Gammon Braai Broodjies
After Christmas there are often many leftovers. Why not make a Gammon Braai Broodjie with your leftover gammon on boxing day?
I made this recipe on the Expresso Show using the Everdure by Heston Blumenthal Cube 360, which is a great little compact braai to take wherever you go!
The Everdure Cube 360 is currently on special on EI Online for R4,249 and you can now win your own one courtesy of EI Online. All you need to do is reply to the competition post on the Expresso Show Facebook page, Expresso Show Twitter Page and Expresso Show Instagram Page and answer the question:Why would it be the perfect addition to your next festive celebration? Include #eionline in your answer. This competition closes on Wednesday, 25 December 2024 12:00 pm.
Ingredients to make the Gammon
1.2kg deboned gammon (try get a long thin gammon to easily fit into the rolls)
50ml Olive oil for marinating the gammon
10g de-stalked fresh thyme
10g de-stalked fresh rosemary
Salt and Pepper for the gammon
Ingredients to make the Braai Broodjies
6 pack of Garlic & Herb Braai Rolls
200g good quality boerenkaas cut into 1cm thick slices
Ingredients to make the Fennel and Mustard Slaw
350g Fresh Fennel (bulbs)
1/4 cup apple cider vinegar
1 tsp honey
3 tbsp wholegrain mustard
50ml olive oil
Cooking Equipment and Kitchen Disposables needed:
Mandoline Slicer
Salad bowl
Bowl to make salad dressing
Braai roaster
Tinfoil
How to make the Gammon Braai Broodjies
Slow boil the gammon following the instructions on the packaging.
Once cooked, rest in some tin foil for a minimum of 10-15 minutes, then cut into 1cm thick slices.
Coat the gammon slices in olive oil and add the thyme and rosemary to a braai roaster to marinade for at least 4 hours.
Cut the root off the fennel bulb.
Using a mandoline slicer, slice the fennel bulb into thin slices.
If you don’t have a mandoline slicer, you can also use a sharp knife to make thin slices.Pick off the fennel fronds and set aside to use as garnish later.
In a separate bowl add the olive oil, apple cider vinegar, whole grain mustard and salt and pepper and then whisk until well blended.
Add the vinaigrette to the fennel slices. Let this marinade for at least 4 hours.
Grill the gammon slices over the hot coals until beautiful charred lines appear.
Now it’s time to assemble your rolls before roasting them into braai broodjies:Start off with a layer of cheese, then add a slice of gammon
Grill the rolls over the coal on your Everdure Cube 360.
TIP: if the grill is too hot, place a little tinfoil platform for your rolls to rest on and then grill.Before serving, add the Fennel and Mustard Slaw onto the top of the gammon.
Enjoy! Please tag me on Instagram if you’ve made this recipe, I love to see it!
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About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
Sign up to the newsletter below to be kept up to date with events, new recipes and reviews, or contact Shawn to chat about recipe creation, restaurant takeovers and public speaking events.
After Christmas there are often many leftovers. Why not make a Gammon Braai Broodjie with your leftover gammon on boxing day?