If you and your family don't mind eating the same cut of meat for a few days a large gammon joint is a great investment. A large 2kg joint can cost around £10 but we can make it stretch out across 3 or 4 days. Here is an example - gammon & pineapple on day 1, the recipe here Ham, Potato & Parsnip Dauphinoise, then Homemade Cheese & Ham Macaroni (recipe on tomorrow's blog post).
2kg Gammon joint
- simmer in a large pan of water for around 2 hours (around 30mins per 500g). Regularly skim the surface to remove excess salt & keep topped up with boiling water from the kettle so joint covered in the pan. The joint may also be soaked in water overnight before cooking in fresh water.
700g Potatoes e.g. Maris Piper, thinly sliced (if you have a food processor with a slicing disc use this for speed or a mandoline)
450g Parsnips, thinly sliced (as above)
500g Gammon, sliced/chopped
5 leaves Sage, torn (or roughly 3 tbsp dried)
450ml Double Cream
60g Parmesan, grated
3 tbsp Wholegrain Mustard
1. Preheat oven to 200degs. Layer half potatoes & half parsnips in a buttered ovenproof dish. Season then top with ham & sage.
3. Cover with remaining potatoes & parsnips. Spread with Wholegrain mustard.
4. Heat the double cream in a saucepan until boiling. Remove from the heat and pour over the Dauphinoise.
5. Cover with foil and bake in the oven for 50 minutes until potatoes & parsnips are tender (check with a skewer). Remove the foil, scatter the Parmesan over the Dauphinoise and continue to bake in the oven for 25 minutes until golden.
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