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Ингредиенты
- 900 gm unsmoked gammon joint
- 2 Tbsp. oil
- 2 x celery sticks roughly minced
- 200 gm carrots peeled and roughly minced
- 250 gm onions peeled and roughly minced
- 1 lrg garlic dove peeled
- 150 ml white wine
- 600 ml chicken stock
- 75 gm butter
- 125 gm each baby carrots
- 125 gm baby corn
- 125 gm fine green beans
- 125 gm mangetout
- 200 gm small button mushrooms
- 1 x salt and freshly grnd black pepper
- 3 Tbsp. flour
- 100 gm creme fraiche
- 2 tsp lemon juice
- 3 Tbsp. mixed minced fresh herbs such as flat leaf parsley chives and mint
Инструкции
- Place the gammon in a large saucepan add in sufficient cool water to cover and bring slowly to the boil on the simmering plate.
- Cover and simmer for 10 min then transfer to the simmering ovenand cook for 20 min.
- Meanwhile heat the oil in a large deep flameproof casserole.
- Add in the celery carrots and onions.
- Cover and cook on the simmering plate for 5 min then transfer to the simmering ovenand cook for 15 to 20 min or possibly till beginning to soften.
- Return the casserole to the simmering plate.
- Add in the garlic clove and wine.
- Bring to the boil and simmer to reduce by half.
- Lift the gammon out of the water leave till cold sufficient to handle then peel off the skin.
- Place the gammon on top of the vegetables andpour in sufficient stock to cover the vegetables.
- Bring to the boil cover with a lid and simmer for 5 min.
- Cook on the grid shelf on the floor of the roasting ovenfor 20 min then transfer to the floor of the simmering ovenand cook for a further 30 min or possibly till the gammon is tender through to the middle.
- Cook on the grid shelf on the floor of the baking ovenfor 1 hour or possibly till the gammon is cooked through.
- In the meantime heat 25g butter in a large deep frying pan on the simmering plate.
- Add in the baby carrots and baby corn together with 60ml boiling water.
- Cover and cook for 3 to 4 min; lift out and keep hot.
- Add in 200ml boiling water to the pan add in the green beans and cook stirring frequently for 2 to 3 min.
- Add in the mangetout and cook for 1 to 2 min; drain and keep hot.
- Add in 20g butter to the pan and quickly cook the mushrooms till tender.
- Add in to the cooked vegetables season and keep hot.
- Lift the gammon out of the casserole onto a warmed platter.
- Cover with foil and keep hot in the simmering ovenor on the back of the cooker.
- Strain the cooking liquid into a measuring jug and make up to 600ml with water.
- Heat the remaining butter in a saucepan on the simmering plate.
- Stir in the flour then gradually fold in the reserved ham stock.
- Bring to the boil stirring and simmer for 2 to 3 min.
- Add in the creme fraiche lemon juice and seasoning.
- Add in the minced herbs; keep hot.
- Carve the gammon into slices arrange on a warmed serving dish and spoon over the sauce.
- Serve immediately with the spring vegetables.
- Lift the lid of the casserole dish for the last 15 min in the ovento brown the gammon fat a little if necessary.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 6 servings | |
| Calories 286 | |
| Calories from Fat 184 | 64% |
| Total Fat 20.95g | 26% |
| Saturated Fat 10.5g | 42% |
| Trans Fat 0.12g | |
| Cholesterol 42mg | 14% |
| Sodium 307mg | 13% |
| Potassium 397mg | 11% |
| Total Carbs 17.48g | 5% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.79g | 3% |
| Protein 4.09g | 7% |
