Frantic Curly Kale And Ham And Curly's Caramel Crisis
- 2 Potatoes; peeled and diced
- 2 tb Olive oil
- 2 tb Double cream
- 55 g Flour
- 55 g Breadcrumbs
- 1 ts English mustard powder
- 1 Egg
- 2 tb Milk
- 1 lg Gammon steak; about
- -225g/8oz, cut
- ; into 4 strips
- 2 tb Vegetable oil
- 25 g Butter
- 115 g Frozen baby carrots;
- -slightly thawed
- 1 tb Honey
- 1 Onion; chopped
- 200 g Curly kale; shredded
- Salt and pepper
------------------------FOR THE APPLES AND CARAMEL S------------------------
55 g Butter
2 Desert apples; cored, cut
-into
; thick rings
1 tb Caster sugar; plus 55g/2oz
1 pn Cinnamon
1 tb Golden syrup
75 ml Double cream
Preheat grill to high.
1 Cook the potatoes in a pan of boiling water for about 10 minutes, or
until tender. Drain and using an electric whisk, beat with 1 tbsp olive oil
and double cream until smooth.
2 Season well, spoon into a piping bag and pipe the potato onto an
ovenproof serving dish. Place the dish under grill until browned.
3 Season the flour with salt and pepper. Mix together the breadcrumbs and
mustard powder.
4 Beat together the egg and milk. Dip the gammon pieces into the seasoned
flour, the egg and breadcrumbs to coat. Heat the vegetable oil in a large
frying pan. Fry the gammon for 3-4 minutes on each side, or until cooked
through and crisp.
5 Heat the butter in a frying pan. Add the carrots, drizzle over the honey
and toss together. Gently fry for about 8-10 minutes, or until the carrots
are cooked through and glazed.
6 Heat 1 tbsp olive oil in a shallow pan. Add the onion and fry for 2-3
minutes. Add the kale, fry for 2-3 minutes, until slightly wilted and just
cooked and season.
7 Arrange the gammon on a plate with the glazed carrots and kale. Serve
with the potato.
8 For the Apples and Caramel Sauce: Melt 25g/1oz butter in a frying pan.
Add the apple rings and sprinkle over 1 tbsp caster sugar and cinnamon.
9 Toss together and cook over a medium- high heat for 8-10 minutes, turning
occasionally, or until the apples are cooked and slightly caramelised.
10 Place the remaining butter, sugar and golden syrup in a pan and heat
gently to melt. Bring to the boil and simmer for 2-3 minutes.
11 Allow to cool slightly and stir in 50ml/2fl oz cream. Arrange the apple
rings on a plate and drizzle over the caramel sauce and remaining cream.
Converted by MC_Buster.
NOTES : Chef - Ainsley Harriott with Kevin Kennedy
Recipe by: Celebrity Ready Steady Cook
55 g Butter
2 Desert apples; cored, cut
-into
; thick rings
1 tb Caster sugar; plus 55g/2oz
1 pn Cinnamon
1 tb Golden syrup
75 ml Double cream
Preheat grill to high.
1 Cook the potatoes in a pan of boiling water for about 10 minutes, or
until tender. Drain and using an electric whisk, beat with 1 tbsp olive oil
and double cream until smooth.
2 Season well, spoon into a piping bag and pipe the potato onto an
ovenproof serving dish. Place the dish under grill until browned.
3 Season the flour with salt and pepper. Mix together the breadcrumbs and
mustard powder.
4 Beat together the egg and milk. Dip the gammon pieces into the seasoned
flour, the egg and breadcrumbs to coat. Heat the vegetable oil in a large
frying pan. Fry the gammon for 3-4 minutes on each side, or until cooked
through and crisp.
5 Heat the butter in a frying pan. Add the carrots, drizzle over the honey
and toss together. Gently fry for about 8-10 minutes, or until the carrots
are cooked through and glazed.
6 Heat 1 tbsp olive oil in a shallow pan. Add the onion and fry for 2-3
minutes. Add the kale, fry for 2-3 minutes, until slightly wilted and just
cooked and season.
7 Arrange the gammon on a plate with the glazed carrots and kale. Serve
with the potato.
8 For the Apples and Caramel Sauce: Melt 25g/1oz butter in a frying pan.
Add the apple rings and sprinkle over 1 tbsp caster sugar and cinnamon.
9 Toss together and cook over a medium- high heat for 8-10 minutes, turning
occasionally, or until the apples are cooked and slightly caramelised.
10 Place the remaining butter, sugar and golden syrup in a pan and heat
gently to melt. Bring to the boil and simmer for 2-3 minutes.
11 Allow to cool slightly and stir in 50ml/2fl oz cream. Arrange the apple
rings on a plate and drizzle over the caramel sauce and remaining cream.
Converted by MC_Buster.
NOTES : Chef - Ainsley Harriott with Kevin Kennedy
Recipe by: Celebrity Ready Steady Cook
