Tuesday, 16 May 2017
Roast gammon, cheesy leeks
Leftover cider (optional)
Black eyed beans
Milk (soya for us)
1. Roast the gammon joint - 2 hours for this one - initially covered in foil, which was removed for the last 30 minutes. I splashed some left over cider in the bottom of the pan to keep it moist - but you can use water. I would have made a sauce with the pan juices - but we had cheesey sauce, so I didn't bother in the end.
2. Nothing to do for an hour.
3. Start the beans - sautee chopped onion, pepper and garlic until soft.
4. Add drained tinned beans and a tin full of water, add chilli, mustard, BBQ sauce etc to taste and simmer. After a few minutes add some chopped tomatoes and stir them in. Don't add salt yet as it could make the skin on the beans tough.
5. Boil the potatoes, and steam the chopped washed leek over them.
6. Make the cheese sauce - you could go all bechamelly, but I just boil the milk, add slaked cornflour (cornflour mixed with a little cold liquid) and whisk it in. Continue to simmer as it thickens, then add grated cheese.
7. As the elements of the dinner are ready you can transfer them to oven dishes and pop them in under the gammon.
8. You should really leave the gammon to rest for 20+ minutes - but it's much less critical than for other joints.
9. Serve, scoff
The veggie was totally happy with cheesy leeks, beans and potatoes. The veg dodger had 2 helpings of cheesy leeks ... and ... polished off ALL of the gammon in midnight feastings - thus rendering my hopes for budget busting sandwiches for work completely dashed.