Over the past couple of weeks I have been busy in the kitchen preparing food for visitors, a party and for the freezer. Whilst I use a recipe for something new I am a little slap dash and stick to the familiar and trusted recipes that I know by heart. However, I have been asked to relay some of my recipes so I will try my best. Consequently my Five on Friday for this week will be five recipes. I am of course joining Amy over at love made my home
for the weekly get together, hope you will pop over and join in the fun.
Honey and Mustard Glazed Gammon
I cook my gammon joint in a large saucepan covered in water for a couple of hours along with
2 celery sticks
4 bay leaves
The fluid then makes a wonderful stock for the basis of a soup.
The rind of the gammon is then cut off leaving some fat which is then scored. I rub 4 tbsp. honey mixed with 4tbsp English Mustard to form a glaze and pop it into the oven for about 20 mins or until the glaze browns.
I am not pedantic about the temperature just popping it in with whatever else is in there but generally 200C/400F/Gas 6.
Chicken Ham and Leek Pie
for the filling
2 leeks trimmed and chopped
sea salt flakes
a knob of butter
I don't tend to weigh out the meat elements just using whatever I have available of leftover meat which is already cooked. Gently fry the leeks in butter until softened and add to meat, seasoning to taste. Add cream, I usually use a small carton of single cream and mix thoroughly.
I generally top with a shortcrust pastry but again this is individual choice, a puff pastry could be used or a layer of mashed potato. Each to their own.
Any trimmings I use to make a little embellishment in the centre of the pie. Don't forget to make some air vents with a sharp knife.
Cheese and Onion Quiche
Line a quiche tin with shortcrust pastry and cook blind for 15 mins on 200C/400F/Gas 6. I generally use parchment paper and my ceramic baking beans which help to prevent blistering and shrinkage during baking.
For the filling
cream or milk
150g mature cheddar cheese
Slice onions and place on the pastry. Beat the eggs and cream/milk together. Grate the cheese and place on top of the onions, pour the liquid over and place in the oven for 20-25 mins until set and golden.
These can be made into bars by using a tray and leaving to set or individually in tiny petit four cases, which is my preference. They look quite elegant this way and are a beautiful as well as tasty addition to an afternoon tea.
Chocolate is the main ingredient, this can be as decedent or as cheap as you like, depending on the occasion.
I use the microwave to melt the chocolate and then add mini marshmallows, dried fruit such as cranberries or sultanas, digestive biscuits. But a wide range of ingredients could be used such as granola, desiccated coconut, cherries and nuts. Once the chocolate is melted ensure all the dry ingredients are covered with chocolate and spoon into cases. Finish with a sprinkling of coco powder, grated chocolate or a dusting of icing sugar.
Carrot and Sweet Potato Soup
3 sweet potatoes
1 celery stick
small yellow pepper
500ml veg stock
Peel and chop all vegetables. Saute onion for 5 mins in vegetable oil and then add all remaining vegetables and saute for a further 3 mins turnings all the time so they do not brown. Add stock and simmer for about 30 mins. Using a hand blender blend until smooth.
Serve with a handful of pomegranate seeds they look wonderful for a Autumn or Christmas treat, grated cheese or a spoonful of fromage frais. It is tasty on its own too with some home made crusty bread.
This will make enough for 6 bowls so when I make it there is always enough left for the freezer.
I tend to batch cook/bake so that nothing is wasted. The stock from the gammon formed the basis of the soup. The leftover meat was used in a pie. Pastry is made in large batches and used to make fruit pies and tarts. Hope this is of some use for those of you who were kind enough to ask.
See you soon.