Barbecued pulled-gammon buns with wild rocket, matchstick apple & cranberry slaw – Dianne Bibby

Dianne Bibby's Barbecued pulled-gammon buns with wild rocket, matchstick apple & cranberry slaw

Dianne Bibby’s Barbecued pulled-gammon buns with wild rocket,
matchstick apple & cranberry slaw

Dianne Bibby cleverly has all the perfect matches with Sauvignon Blanc in this dish, the apple and cranberries, and the rocket.

Serves 4

1 tablespoon olive oil
1 small red onion, finely diced
several fresh sage leaves, finely chopped
a pinch of red chilli flakes
1 cup (200g) gammon, pulled into shreds
1/3 cup barbecue sauce
1/4 cup water
salt and pepper, to taste

For the slaw
1 crisp red apple, cut into matchsticks
a handful of dried cranberries
a spritz of fresh lemon juice
1 tablespoon thick mayonnaise

To finish
4 soft white buns, buttered
matured white cheddar, grated
wild rocket
pomegranate seeds

Heat the olive oil in a pan and sauté the onion until soft and translucent. Add the sage, chilli and gammon to the onion. Heat through and then stir in the barbecue sauce and water. Simmer for 2 minutes.

For the slaw, simply toss all the ingredients together in a bowl. To assemble the buns, start with a handful of rocket, followed by the gammon, slaw, cheddar and finally a scattering of pomegranate seeds. Place the bun lids on top and serve while the meat is still warm and the apple, cool and crunchy. Happiness is…..

Michael’s wine recommendation – CLICK HERE

Landskroon Sauvignon Blanc 2014

Landskroon Sauvignon Blanc 2014

Dianne Bibby

Dianne Bibby

Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.

Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.

Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”

Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.

She’d love to hear from you – CLICK HERE

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December 26th, 2014|Categories: Recipes|Tags: , , |