Ham'mmmmmmm

Traditionally at Christmas time we would have a huge joint of ham.. alongside the turkey. For days after we would have the most gorgeous teas. Sandwiches with turkey & ham, ham with stuffings, ham with cranberry etc. Its silly really we have ham all year round but its this time of year which seems to lend itself so beautifully to ham & all its multiple uses & flavours. Ham stock, ham & lentil soup, ham sandwiches with lentil soup. It's just an all round full flavour which can be gently persuaded to become infused with any  preferred fragrance or flavour. Often bathed in cider, coated in maple syrup or black treacle, showered in cloves & garlic. If you haven't much time, try chucking into the pot  a mulled wine tea bag :) he he  it actually adds great flavours to the ham.  'Ham' or is it Gammon .. anyway really does allow much experimenting. Do try the multiple ways ham can be enjoyed & served.
This particular time we enjoyed a marinated ham simply served with one of my favourite accompaniments . . cauliflower cheese  & a pile of green veggies :D   Mmmmmmm so soooo good, hearty warming, sustaining & yes  a little naughty but very nice.  Great news too the supermarkets seem to be selling off their little gammon joints often 2 for the price of 1 so its hard not to indulge frequently :)

Large Saucepan
Cold Water
Unsmoked Gammon Joint

Marinating Cooking Flavours
Apples
Cloves, Cinnamon
Garlic, Ginger
Black Treacle, Maple Syrup
Cider,  Apple Juice
(these are just a few I use (not all at the same time) of course you can add any flavours you prefer)

Melody of Greens: Green Beans, Runner Beans, Petit Pois, Leeks, Broad Beans etc etc

Large Cauliflower
Cheese SaucePlain Flour
Butter
Milk

Strong /Mature Cheddar

English Mustard Powder

Paprika

Method

• Rinse ham in cold water.
• Place in container full of cold water & store over night. Change water a few times to remove excess salt (even unsmoked ham is too salty)
• Remove ham from water rinse again then add to large saucepan. 
• Cover with cider, add spices & treacle
• Pop onto stove add lid & bring to the boil
• Allow to simmer for a couple of hours or after an hour remove from water & roast.
• I sometimes just leave mine in the marinade & serve when needed.

For the Cauli Cheese: 

• Remove all of the outer leaves.
• Score a cross in the base of the cauli stalk
• Plunge into boiling salted water & cook for around 7 minutes.
• Remove from boiling water & rinse beneath cold water until cauli feels cold (this prevents it from further cooking & becoming too soft)
• Add large lump of butter into saucepan, melt down then add a handful of flour

• Gently stir in flour & cook it out over the heat  til it bubbles
• Add little flows of milk to the flour & butter until all the milk is used & you have a lovely thick but pouring consistency to create the sauce
• Add a large pinch of English mustard
• Once you have a lovely creamy white sauce grate the cheese and add

• Keep stirring until the cheese melts into the sauce. Remove from heat to use .
• Place the whole cauli into a tureen, pour the cheese sauce over the cauli
• Sprinkle with paprika
• Place into a pre heated oven for around 45 mins

• Serve immediately with the gorgeous ham & a melody of greens
• ENJOY!!!

• Also remember the chutneys made in the Summer, well they're now ready to have with the remaining cheese as sandwiches :)
• In the Summer its great as a ploughman's lunch in our cold Winters the ham sarni is equally delicious with lentil soup, chutneys etc 

 

Mmmmmmmm indulge & enjoy xxx

Emily's Dessert Scones

Mmmmmmm I still love my Mam's cooking & baking. At   86 yrs old she's still such an inspiration. In the Summer her sweet scones were such a treat. Our neighbour used to go to Cornwall for their holidays & always brought us back a small tub of clotted cream, before we could open the seal Mam would make a batch of Scones.   Here's her delicious recipe to emulate a traditional Cornish /Devonshire Tea.  The result a light deliciously tasty scone.

Ingredients

1lb SR Four

4oz Caster Sugar

4 oz Butter

Milk

Egg

Clotted Cream or Whipping Cream

Jam or fruit compote 

Method

• Mix the flour & the sugar together
• Add the butter, cut with a knife
• Add the milk
• Roll onto a floured surface & cut into scones
• Place on greaseproof paper covered try
• Brush the top of the scones with beaten egg
• Place in pre heated oven for 15 mins
• Remove from oven, allow to cool.

To enjoy scones at their best, halve & spread some jam straight onto the scone. On top of the jam add a dollop of whipped or clotted cream. Mmmmmmmm tasty.

Mmmmmmmm absolutely delicious. Enjoy!!

Stuffed Pasta

Lazy & Tasty !

Pasta isn't something I cook very often. Recently I enjoyed a gorgeous, light lunch made by a friend of pasta, salad & garlic bread. The pasta was oven baked, the huge pasta shells stuffed with chicken, cheese dressed in a gorgeous creamy sauce. Its early Friday evening, after finishing work late I wonder what I can quickly bring together to serve something tasty but quick to make. I remember this dish, wonder if I can utilise the carton of minced beef I have in the fridge. I quite fancy pasta & decide to make some spicy meatballs, I have mozzarella cheese - the flavours should work well together.

Ingredients

Extra Large Pasta Shells

Mozzarella Cheese
Jacobs Cream Crackers

Minced Beef

Back Bacon

Onions

Red Peppers

Garlic

Chilli

Spices

Tinned Plum Tomatoes

Method

• Rinse the minced beef under running cold water

• Crush a handful of Jacobs Cream Crackers into tint breadcrumb size pieces

• Cut a couple of rashers of back bacon into small pieces, add to the minced beef

• Add some spices to suit your taste, I used chilli, salt & pepper, fenugreek, garlic & paprika
• Mix all together into a firm ball. Add some flour to your hands then take a small pinch of minced beef & roll between your plans into a small ball. Now you have a meatball :) Do this until all the minced beef is used. You can serve with spaghetti.

• Brown the meat balls evenly in a saucepan, keep turning continuously until totally browned

• Add the tinned tomatoes, chop the tomatoes into small pieces, add some tomato puree & some water
• Rinse the mozzarella, dice into small cubes

• Boil a large panful of salted water
• Add the pasta & cook for about 9 minutes
• Rinse the pasta under cold water. Pat dry then place into large oven proof dish
• Tuck the mozzarella pieces into the large pasta shells

• Next add the meatballs into the shell alongside the cheese

• Add the remaining tomato dressing & sauce. Cover the meatballs as much as possible

• I drizzled some chilli guava dipping sauce over the meatballs

• Cover the pasta with tin foil & pop into a pre medium heated oven for about 15 mins.
• Serve immediately with garlic bread, salad etc
• ENJOY!!!