This Dish Is Delicious - Oh No It Isn't, Oh Yes It Is
- 1 Leek; well rinsed
- 5 tb Olive oil
- 1 sm Smoked gammon joint; about
- -675 g, fat
- ; removed and gammon
- ; roughly chopped
- 2 tb White wine
- 2 tb Double cream
- 1 tb Thyme leaves
- 2 tb Plain flour; plus 175g/6oz
- -plain
- ; flour
- 115 g Cold cubed butter
- 1 ts English mustard powder
- 1 ts Chopped fresh tarragon
- 2 Egg yolks
- 8 Sausages
- 3 1/2 tb Honey
- 2 tb Balsamic vinegar
- 150 ml Red wine
- 1 Parsnip; coarsely grated
- 3 Egg whites
- 8 tb Caster sugar; plus 55g/2oz
- -caster
- ; sugar
- 1 lg Pinch ground cinnamon
- 435 g Ready cooked custard tart
- 1 Orange; peeled and cut into
- ; segments
- 1 200 millilit Babycham
- Salt and pepper
- 1 Sprig fresh coriander; to
- -garnish
Preheat oven to 220c/452f/Gas 7.
1 Cut half the leek into thin julienne strips. Heat 1 tbsp olive oil in a
frying pan and cook the leek gently until softened.
2 Add the ham and cook for another minute to heat through. Add the white
wine and double cream and simmer.
3 Sprinkle over the thyme leaves, 2 tbsp flour and 1 tbsp water and stir to
make a smooth sauce. Tip the mixture onto a greased pie plate.
4 Place 175g/6oz flour and 85g/3oz butter in a food processor and blitz to
make crumbs. Add the mustard powder, tarragon, egg yolks and 2 tbsp olive
oil and 'pulse' to make a dough.
5 Roll out on a floured worksurface and lay on top of the leek and ham
filling. Seal the edges of pastry, trim off the excess and bake in the oven
for 12-15 minutes, or until the pastry is golden brown and cooked through.
Slice and garnish with sprigs of coriander.
6 Heat 1 tbsp olive oil in a large ovenproof frying pan, add the sausages
and cook for 2-3 minutes, turning often to brown all over. Drizzle over 2
tbsp honey, put the pan to the oven and cook for 8-10 minutes, until cooked
through.
7 Slice half the remaining leek and place in a pan with balsamic vinegar
and red wine. Boil and simmer rapidly until reduced and thickened.
8 Heat 1 tbsp olive oil in a wok. Chop the remaining leek and add to the
pan with the grated parsnip. Stir-fry until the vegetables are tender,
season and add 25g/1oz butter.
9 Cook for another minute or so, until the butter has melted, then add 1
1/2 tbsp honey and toss together.
10 Pile the stir-fried parsnips on a plate, arrange the sausages on top and
drizzle over the sauce.
11 For the Meringue Custard Tart: Whisk together the egg whites, 8 tbsp
caster sugar and a pinch of ground cinnamon until stiff peaks.
12 Pipe or spoon the meringue over the surface of the custard tart,
sprinkle over more cinnamon and place on a baking sheet and cook in the
oven for 6-8 minutes, or until golden brown.
13 Heat 55g/2oz caster sugar in a frying pan, add the orange segments and
cook until caramelised. Serve the tart on a plate with caramelised oranges.
Pour the Babycham into glasses.
Converted by MC_Buster.
NOTES : Chef - Lesley Waters
Recipe by: Ready Steady Cook
1 Cut half the leek into thin julienne strips. Heat 1 tbsp olive oil in a
frying pan and cook the leek gently until softened.
2 Add the ham and cook for another minute to heat through. Add the white
wine and double cream and simmer.
3 Sprinkle over the thyme leaves, 2 tbsp flour and 1 tbsp water and stir to
make a smooth sauce. Tip the mixture onto a greased pie plate.
4 Place 175g/6oz flour and 85g/3oz butter in a food processor and blitz to
make crumbs. Add the mustard powder, tarragon, egg yolks and 2 tbsp olive
oil and 'pulse' to make a dough.
5 Roll out on a floured worksurface and lay on top of the leek and ham
filling. Seal the edges of pastry, trim off the excess and bake in the oven
for 12-15 minutes, or until the pastry is golden brown and cooked through.
Slice and garnish with sprigs of coriander.
6 Heat 1 tbsp olive oil in a large ovenproof frying pan, add the sausages
and cook for 2-3 minutes, turning often to brown all over. Drizzle over 2
tbsp honey, put the pan to the oven and cook for 8-10 minutes, until cooked
through.
7 Slice half the remaining leek and place in a pan with balsamic vinegar
and red wine. Boil and simmer rapidly until reduced and thickened.
8 Heat 1 tbsp olive oil in a wok. Chop the remaining leek and add to the
pan with the grated parsnip. Stir-fry until the vegetables are tender,
season and add 25g/1oz butter.
9 Cook for another minute or so, until the butter has melted, then add 1
1/2 tbsp honey and toss together.
10 Pile the stir-fried parsnips on a plate, arrange the sausages on top and
drizzle over the sauce.
11 For the Meringue Custard Tart: Whisk together the egg whites, 8 tbsp
caster sugar and a pinch of ground cinnamon until stiff peaks.
12 Pipe or spoon the meringue over the surface of the custard tart,
sprinkle over more cinnamon and place on a baking sheet and cook in the
oven for 6-8 minutes, or until golden brown.
13 Heat 55g/2oz caster sugar in a frying pan, add the orange segments and
cook until caramelised. Serve the tart on a plate with caramelised oranges.
Pour the Babycham into glasses.
Converted by MC_Buster.
NOTES : Chef - Lesley Waters
Recipe by: Ready Steady Cook
