Main Courses

Baked Glazed Gammon

 

For many years now, we have reserved the baked gammon for Christmas Eve. When the present-wrapping is all done and all the preparation is finished for the big day, it’s time to sit down for hot gammon sandwiches in squishy, chunky fresh bread, washed down with a glass of fizz. The aroma of this wonderful dish cooking in its final stages is something I will always associate with Christmas but we do sneak it in a couple of other times throughout the year. The spirit of Christmas should be with us all year around, after all!

Serves 8 with left overs

What you need…

1 x unsmoked gammon joint, weighing about 4 kg

1 carrot, cut in half

1 onion, cut in half at root

1 celery stick

1 bay leaf

10 peppercorns

for the glaze

8 tablespoons good quality marmalade

2 tablespoons wholegrain mustard

2 tablespoons black treacle

A handful of cloves

What to do…

Soak the gammon overnight if you’re having it for lunch or all day if you are having it in the evening. Discard the soaking water before starting.

Put the gammon in a large saucepan, cover with water and add the carrot, onion, celery, bay leaf and peppercorns. Bring to the boil, cover and then turn down the heat to a low simmer for 2¾.

Pre heat the oven to 180°c / 350f / gas 4

When the gammon is cooked, remove from the cooking water and set aside to drain.

Make the glaze by mixing all of the ingredients (except the cloves) together in a bowl.

Cut the rind off the gammon, leaving a thin layer of fat. Score the fat diagonally in a criss-cross pattern and then stud with cloves all over. Put the gammon in a roasting tin, brush/spoon over the glaze and bake for about 30 minutes until sticky and golden. The smell will make you swoon! Serve your Baked Glazed Gammon with warm gorgeous doorstep bread and salted butter. Yummy!

Inspired by…

Lisa Faulkner

How easy…

The easiest baked gammon recipe I have tried and soooooo delicious!

 

 

Broccoli, Anchovy and Garlic Pasta

We love pasta in our house as the number of recipes evidence! This one is a lovely, light and fresh dish with the vitamins of broccoli and the tangy edge provided by the garlic and anchovy. Freshly grated Parmesan cheese finishes it off perfectly! Really yummy!

Serves 4

What you need…

2 heads of broccoli

4 garlic cloves, peeled and chopped

12-16 anchovy fillets, depending on your taste – I love them!

2 hot chillies, de-seeded and chopped

3 tablespoons olive oil

Dried pasta (see tip)

Sea Salt and black pepper

Freshly grated Parmesan cheese

What to do…

Chop the broccoli into florets, halving them if they are big ones.

Take a big saucepan and bring to the boil salted water. Add the pasta and cook following the instructions on the packet (mine normally takes about 12 minutes).

Whilst the pasta is cooking, heat the oil in a large frying pan or wok to a medium heat, adding the garlic, anchovies and chillis, smashing up the anchovies as they warm up. Keep the oil warm but not spitting.

Four minutes before the pasta is finished cooking, add the broccoli florets to the pasta water.

Drain the pasta and broccoli and add them to them to the other pan, tossing them in the oil. Season to taste and serve with a generous your broccoli, anchovy and garlic pasta with a sprinkling of Parmesan. Quite simply delicious!

Tip…

I tend to use gluten-free pasta, simply because it doesn’t weigh down my digestive system like the normal option. Eating pasta with gluten makes me feel uncomfortably full and also very tired at the end of the meal – capable of doing nothing but collapsing in front of the TV. Gluten-free definitely suits me better.

Inspired by…

Jamie Oliver

How easy….

Ever so! Great lunch or quick supper

Chicken Breasts and Sun-Dried Tomatoes with Tarragon and Paprika Sauce

One of my favourite supper dishes to share with family and friends, it’s easy to prepare, light and really flavoursome

Serves 4

What you need…

5-6 skinless chicken breasts

8 tablespoons lemon juice

2 rounded teaspoons paprika

2 large garlic cloves, chopped

1 tablespoons fresh tarragon, chopped

Knob of butter

12-14 sun-dried tomatoes

300ml double cream

Salt

Chilli powder

Bunch of rocket leaves to garnish

What to do…

Put lemon juice, paprika, garlic and tarragon in a bowl, mix together.

Slice chicken and add to mixture. Leave to marinate for 30 minutes at least.

Melt butter in a large, deep frying pan/wok.

Add chicken mixture and cook gently for 8-10 minutes, stirring occasionally.

Meanwhile, slice the sundried tomatoes in half.

Using a slotted spoon, remove the chicken from pan and set aside.

Bubble pan juices fiercely for two minutes, reducing slightly.

Remove from heat and slowly stir in the double cream.

Bring the mixture back to the boil and boil for 2-3 minutes or until it has thickened slightly.

Season with salt and chilli. Return chicken to pan and add in sundried tomatoes and warm through.

Serve chicken breasts and sun-dried tomatoes with tarragon and paprika sauce with rocket scattered over. It goes really well with some garlicky pasta on the side or garlic-fried green vegetables such as shredded cabbage and leek. Lovely!

Inspired by…

Josceline Dimbleby, The Almost Vegetarian Cookbook

How Easy…

One of the few main courses that I can produce whilst chatting to visiting friends – I normally have to focus completely on the cooking!

Scrumptious Risotto

There is something wonderfully satisfying and calming about making risotto – it needs time to do it properly but isn’t complicated. And then there’s the sheer pleasure of eating it – it definitely fits into the ‘comfort food’ category.

 

Risotto Bianco -the basis for all my risottos

Serves 6

What you need…

1.1 litres stock (chicken, fish or veg, as appropriate)

2 tablesp. olive oil

a knob of butter

1 large onion, peeled and finely chopped

2 cloves garlic, peeled and finely chopped

4 sticks of celery, trimmed and finely chopped

400g risotto rice

300ml dry white wine

Sea salt & black pepper, to taste

What to do…

Heat the stock. Put the olive oil and butter into a separate pan and add the onion, garlic and celery. Cook on a low heat for 15 minutes without colouring. This is called a ‘soffrito’. When the vegetables have softened, add the rice and turn up the heat.

The rice will now begin to lightly fry, so keep stirring it. After a minute, it will look slightly translucent. Add the wine and keep stirring – it will smell fabulous!

Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat and simmer so that the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take about 15 minutes. Taste the rice to check that it is cooked. If not, carry on adding stock (or boiling water if you’ve run out) until the rice is soft but with a slight bite. Check seasoning.

Remove from the heat. For a basic risotto, add 70g butter and 115g freshly grated Parmesan. Stir well. Place a lid on the pan and allow to stand for 2-5 minutes. This is one of the most important elements of making the perfect risotto, as this is when it comes amazingly oozy, like it should be. Serve and enjoy that beautiful creamy texture.

Variations…

Seafood Risotto

Use fish stock. When you have just two final ladlefuls of stock to go, add in four scallops, sliced horizontally, and 2 fillets of salmon, skinned and chopped into cm-sized chunks plus, a handful of clams and/or mussels if you fancy.

Once you have removed the risotto from the heat, squeeze in half a lemon’s juice and 250g raw prawns, stir well to make sure all the prawns are totally covered by the hot rice. As per Risotto Bianco, place a lid on the pan for 2 – 5 mins before serving. Bellissimo!

Mint, Asparagus, Peas & Lemon Risotto (pictured)

Use vegetable stock. Trim and cook 400g asparagus in boiling, salted water until al dente. Chop 1 tablesp. mint.

When you have just two final ladlefuls of stock to go, add in the al dente asparagus, chopped mint and a couple of handfuls of frozen petit pois. Squeeze in juice from half a lemon and stir well.

As per Risotto Bianco, place a lid on the pan for 2 – 5 minutes before serving. Delish!

Wild Mushroom Risotto

Use vegetable stock. Fry 200g wild mushrooms (cleaned and torn up) in a splash of hot oil for a minute or two until they begin to colour. Season with salt and pepper. Add 4-5 cloves chopped garlic, a small bunch thyme leaves and 1 tablesp. butter and cook on a medium heat for 5 minutes.

Once you have removed the risotto from the heat, add the Parmesan and butter as per Risotto Bianco and stir in 1 small bunch finely chopped flat-leaf parsley. Add the mushroom mixture, squeeze in juice from half a lemon and stir well. As per Risotto Bianco, place a lid on the pan for 2 – 5 mins before serving. Divine!

Tip…

Dried porcini work fabulously in this risotto. You just need to remember pop them in boiling water for 20 minutes before cooking with them.

Inspired by…

Jamie Oliver

How easy…

Really, really easy as long as you have the time to let the rice become oozy and the flavours develop.

 

 

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