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Red cherry and pineapple stuffed gammon croquettes

Red cherry and pineapple stuffed gammon croquettes recipe

Red cherry and pineapple stuffed gammon croquettes 
Recipe by: Mynhardt Joubert
Enough for 6 -8 guests
Prep time: 3 hours
Cooking time: 6-8 hours
Oven temperature: 180 degrees Celsius
Easy to prepare


1 large smoked gammon
2 large onions, cut in quarters
1 garlic head, cut in half
3 large cinnamon sticks
4 bay leaves
1 bottle good quality white wine
1 liter prepared pork or chicken stock
15ml sugar
6-8 whole red cherries
1 tin pineapple pieces
2 cups cake flour
4 eggs, beaten with a splash of water
200g breadcrumbs
Enough oil for deep frying
Place the gammon, onion, garlic, cinnamon, bay leaves, wine and stock into a large pot and cover with a lid.
Place the pot in the oven for 3-4 hours or until the gammon is cooked.
Cool the gammon until you can handle it with your hands. Keep the sauce aside.
Pull the gammon until you have small pieces of meat.
Place 2 cups of the sauce in a saucepan and add the sugar. Cook until thickened.
Mix the gammon and sauce together and form 6-8 balls.
Place a cherry and 2 pieces of pineapple into each ball and close.
Roll the balls into the flour, then into the egg and then into the crumbs.

Deep fry until golden brown.

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