Posts Tagged ‘ham’

Potted ham

Posted: December 30, 2016 by nietize in British, Pork
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Bbc Good Food
Serves 4

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Ingredients

250g pack unsalted butter
500g cooked ham
bunch curly parsley
,leaves picked and finely chopped
small pinch ground cloves
pinch yellow mustard seeds
1 tbsp cider vinegar
rustic country bread toast, cornichons, chutney or red onion marmalade to serve

Gently melt the butter in a small pan and leave it to settle. Slowly pour the clear yellow fat from the melted butter into a small bowl or jug, leaving the milky liquid in the pan. Discard the milky bit. Pull apart and shred the ham as finely as possible into stringy strips – use a knife to help if you need to.

Mix the ham with the parsley, spices, vinegar, two-thirds of the butter and a little crunchy sea salt. Divide between 8 small ramekins or pots. Press down and flatten the surface with your fingers, then spoon or pour over the remaining butter. Chill until butter is solid, then wrap in cling film. Will freeze for up to 3 months.

To serve, defrost the pots overnight in the fridge if frozen. Serve with toast, cornichons and chutney, or dip pots briefly in a bowl of hot water and turn the potted ham out onto plates first.

Calabrian lasagne

Posted: June 29, 2014 by nietize in Beef, Eggs, Italian, Pork
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From Nigellanissima
Serves 4

Ingredients
4 eggs
2 tablespoons olive oil (plus more for greasing)
1 small onion (peeled and chopped)
1 teaspoon sea salt flakes (or 1/2 teaspoon pouring salt, or to taste)
500 grams minced beef
60 ml red wine or vermouth
1 litre tomato passata (plus 1 litre / 1 quart water)
2 balls mozzarella (not buffalo) (each 125g / 4 oz drained weight)
500 grams lasagne sheets (dried not fresh)
350 grams cooked ham (thinly sliced)
4 tablespoons grated parmesan

Preheat the oven to 200ºC/gas mark 6/400ºF. Put the eggs into a pan of water, bring to the boil and let it boil for 7 minutes, then pour off the water and sit the pan under an abundantly flowing cold tap; turn it off and leave the pan filled with cold water in the sink until the eggs are cool enough to peel.
Warm the oil in a large, heavy-based pan (that comes with a lid), then add the onion, sprinkle with salt, and let it cook for a few minutes until it begins to soften.
Add the meat and turn it in the pan just long enough for the raw red colour to turn brown.

Add the wine or vermouth, then the passata, pouring the water into the empty passata bottle or carton and swilling it out into the pan. Bring to a bubble, then put the lid on the pan and cook at a robust simmer for 5 minutes.

Peel and finely slice the eggs (which will crumble into a mess), and finely slice the mozzarella; then put a deep, greased lasagne dish, measuring approx 34 x 23 x 6cm / 9 x 13 x 2 inches, onto a baking sheet and get ready for the grand assembly.

First, put a ladleful or so of very runny meat sauce into the bottom of the lasagne dish, to line the base, then arrange a layer of lasagne sheets – using about a quarter of them – on top, to cover the sauce – don’t worry about a bit of overlapping.

Add another ladleful of sauce, just to wet the sheets, then add a layer of ham slices, using up a third of them, before dotting with a third of the egg and of the mozzarella slices.

Now add a second layer of lasagne sheets, then a couple of ladlefuls of sauce, followed again by a third of the ham, then egg, then mozzarella slices.

Repeat with a further layer of lasagne sheets, another 2 ladlefuls of meat sauce, then the remaining ham, egg and mozzarella slices, before topping with a final layer of lasagne sheets.

Pour the remaining sauce over the top, sprinkle with the Parmesan and cover with foil – making sure the edges are sealed – and put in the oven still on the baking sheet, for 1 hour.
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When the hour is up, remove the foil, to reveal the top layer runkled like a Shar Pei made of pasta, and push a knife point through the lasagne to check it is soft – if not, re-cover it and return to the oven for about 10 minutes – then let it stand uncovered, out of the oven, for 15-20 minutes (although I love this barely above room temperature if I can bear the wait)

Eula Mae’s Chicken and Ham Jambalaya

Posted: February 1, 2014 by nietize in Chicken, Pork, Prawns, Rice
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From Eula Mae’s Cajun Kitchen – cooking through the seasons on Avery Island
Serves 6 to 8
Ingredients

1 fryer chicken (about 3 pounds), boned, skinned, and cut into 1-inch cubes, or 1 1/2 pounds skinless, boneless breasts and thighs, cut into 1-inch cubes
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
2 tablespoons vegetable oil
1/2 pound cooked ham, cut into 1/2-inch cubes
2 cups chopped yellow onions
1 cup seeded and chopped green bell peppers
1 cup chopped celery
4 garlic cloves, peeled
3 cups chicken broth
One 16-ounce can whole tomatoes, chopped, liquid reserved
1/2 cup chopped green onions (green part only)
2 tablespoons chopped fresh parsley leaves
2 pounds medium-size shrimp, peeled and deveined
1 teaspoon Tabasco brand pepper sauce
2 cups long-grain white rice, rinsed and drained
preparation

Sprinkle the chicken with the salt, black pepper, and cayenne. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the chicken and cook, stirring, until browned on all sides, 8 to 10 minutes. Transfer the chicken to a large mixing bowl.
Add the ham to the pot and cook, stirring, until lightly browned, about 5 minutes. Add the ham to the chicken in the bowl.

Add the onions, bell peppers, celery, and garlic to the pot and cook, scraping the bottom of the pot to loosen any browned bits. Return the chicken and ham to the pot, reduce the heat to low, cover, and cook for 25 minutes, stirring occasionally.

Add the chicken broth and reserved tomato juice, cover, and simmer for 45 minutes.

Mash the cooked garlic against the side of the pot and blend into the mixture. Add the tomatoes, green onions, parsley, shrimp, and Tabasco and adjust the seasonings to taste.

Add the rice, cover the pot, and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the rice is tender and fluffy and the liquid is absorbed, about 25 minutes. Serve warm.

Read More http://www.epicurious.com/recipes/food/views/Eula-Maes-Chicken-and-Ham-Jambalaya-242927#ixzz2s4sMjDWG

Nice one-pot comfort food. I substituted the ham with chorizo as I have quite a bit leftover. The key I think is the tabasco sauce. I added quite a bit of it to give it a good kick!

From Bowl Food
Serves 4

500g fresh linguine
25g butter
2 cloves garlic, chopped
150g marinated artichokes, drained & quartered
150g sliced leg ham, cut into strips
300ml cream
2 tsp coarsely grated lemon rind
½ cup (15g) fresh basil, torn
1/3 cup (35g) Parmesan, grated

Cook the pasta in a large saucepan of boiling water until al dente. Drain & return to pan. Meanwhile, melt the butter in a large frying pan, add the garlic & cook over medium heat for one minute, or until fragrant. Add the artichokes and ham and cook for 2 minutes.

Add the cream and lemon zest, reduce the heat simmer for 5 minutes, gently breaking up the artichokes with a wooden spoon. Pour the sauce over the pasta, then add the basil and Parmesan and toss well until the pasta is evenly coated. Divide among four serving plates and serve immediately.

Nice simple pasta dish for post basketball meal. I used ham hock with Waitrose which gave the dish extra pork depth!