Christmas Cooking with Malcolm Harradine

Christmas Cooking with Malcolm Harradine

We recently welcomed Malcolm Harradine back to our Fakenham store to demonstrate the new range of Circulon Ultimum cookware and James Martin knives with some Christmas cooking.


Malcolm drew the crowds with his upbeat cooking style as well as the wonderful smells coming from the demo kitchen! Two of the dishes Malcolm made using the cookware and knives were; Gammon in Coke and Eggs in a Blanket.


With thanks to Malcolm we are pleased to be able to share both recipes with you:

Gammon in Coke
2 kg gammon joint
2 litre full sugar red bottle of coke
1 onion peeled and quartered and then studded with 20 cloves
2 tbsp English mustard
3tbsp black treacle
3 tbsp brown sugar
12 peppercorns

• Remove the excess outer fat from the gammon and score with a sharp knife making diamond shape on the surface
• Place the gammon in a large casserole pot and cover with the coke until the gammon is submerged.
• Add the onion and the peppercorns
• Bring to the boil and then simmer for 2 hours.
• Lift the gammon from the casserole and discard the liquid and the onion and peppercorns
• Allow to cool s little and then using a silicon brush spread the mustard all over the surface and then the black treacle and then sprinkle over the sugar
• Place in a roasting pan in a preheated oven 230°C and roast for 20 minutes, basting once with the pan juices
• Remove from the oven and allow to rest for 30 minutes lightly covered with foil
• Serve either hot or cold


Eggs in a Blanket
1/4 of each of red, green & yellow peppers
3 plump spring onions
1 rasher of thick smoked bacon
4 cherry tomatoes
3 Basil leaves
Black pepper and sea salt
2 large free range eggs
2 tortilla wraps
2 tsps of low fat cream cheese or ricotta
10g parmesan cheese
A knob of butter
1/2 tsp olive oil

Prepare the Filling
Put the butter and oil in an omelette pan and heat till the butter is bubbling

Meanwhile, finely chop the spring onions, then de-seed and finely chop the peppers. Add to the pan and cook lightly for 2 minutes.

Roughly chop the tomatoes, add to the mixture and cook for a further 2 minutes.

Add a pinch of salt and pepper, add the torn basil leaves and mix it altogether
Now for the Eggs
Whisk up the eggs in a bowl and with the heat turned down low, still whisking the eggs, tip into the omelette pan, covering the contents and swirl the pan so that the egg mixture is even.

Cook for around 4 minutes or until the underside is golden brown.

Sprinkle with the grated parmesan cheese and turn off the heat.
Wrap in the Blanket
On an anti-bacterial chopping board, lay one of the tortilla wraps and spread half of the cream cheese around the edges.

Place the other wrap so it is overlapping the first, like a figure of 8.

Spread the remaining cream cheese around the edge of the second wrap.

Carefully slide the omelette onto the wrap nearest to you.

Fold in the sides of this wrap which now contains the omelette and with your thumbs, turn up the bottom of the wrap, roll over, turn in the sides of the upper wrap as you go and roll over the whole thing again so you end up with a little parcel - your eggs are now in the blanket!
To Finish
Wipe out the omelette pan with a piece of kitchen towel and add one tbsp of olive oil, raising the temperature of the hob until the oil is hot.

Lay the parcel into the hot oil and cook until golden brown and crispy, turning over frequently with a fish slice, to avoid burning.

Turn out onto a cooling rack and allow to cool for 5 minutes.

Slice the parcel and serve with a green salad - delicious!


The hardest part of this recipe is folding the wrap at the end! Here is a video of Malcolm taking you threw it:


9th December 2016

Back to news