Posts tagged gammon
Risottos are one of my mid-week “go to” meals. They are simple, fairly quick, and only use one pan. They are also pretty healthy when you cook them this way…
Ok so I admit this is probably not a proper risotto – there is no cream, no butter, not even any crème fraiche. In fact I don’t even use proper risotto rice. It’s more like a one-pot-rice-dish that I call a risotto because that’s what it started out as when I learnt how to make them years ago – this is the result.
Here’s my recipe for two people using left over slow cooked gammon.
- Couple of handfuls of left over gammon. Mine had been slow cooked but it really doesn’t matter. Cut or rip into small chunks.
- Bunch of spring onions, a couple of peppers (I used one red and one yellow – a colourful meal is a healthy meal), some button mushrooms and a handful of frozen peas. Chop your peppers and spring onions into bite sized pieces, you may also wish to cut your mushrooms in half depending on the size.
- Rice – I use Basmati as it’s brown rice and therefore slightly healthier. Use 50-60g per person.
- Stock – I use chicken stock when cooking with gammon, it gives the rice a nice mellow flavour. You’ll need 500-600ml.
- Ground black pepper and minced garlic (I love that cheating garlic that comes in a little jar, it’s so convenient).
Rinse the rice. Heat a small amount of oil in a pan. Add some pepper and garlic and fry the rice in it for a couple of minutes until it’s gone translucent.
Add a small amount of the stock and allow to simmer. Once the rice has absorbed that add some more, stirring regularly. Repeat this until the rice is almost cooked – you may not need all the stock. Adding a little at a time means you will not end up with too much liquid in the pan.
At this point add your vegetables and stir through until well mixed. I add these sorts of vegetables close to the end as they really only need warming up, not cooking through (keeps texture and makes the meal nice and fresh). You will find you end up with more liquid thanks to the peppers and peas, which should be enough to finish cooking the rice. If not, add a little more stock or water until the rice is fluffy. You may wish to add another helping of black pepper.
That’s it – serve up in bowls and eat with a spoon!
I’ve no idea on calories but working out what’s in it I reckon a portion comes in at about 10 Weight Watchers Pro Points (I am a Weight Watchers Blog Ambassdor remember!), made up mainly of the rice, so not bad at all for an evening meal, and very filling. You can of course use whatever you have leftover, it’s a great dish to use up what’s in the fridge – chicken or prawns taste good – and it’ll happily accept frozen vegetables if you’ve not got anything fresh in.
If you want a recipe for a “proper” risotto made with the right sort of rice and featuring some lovely goats cheese, see my Chicken and Goats Cheese Risotto recipe.
I’m probably a bit late to inspire you how to use your Christmas turkey and ham leftovers by now, but some of you have been asking me to post this recipe so I’ll do it now in readiness for Christmas 2013! I reckon it’d make an excellent meal any time of year, of course. This is my Turkey and Gammon Pie, a bit of an amalgamation of four or five recipes I found online and in books.
- Left over cooked turkey – I used about 400g of roast turkey crown
- Left over cooked gammon – I used about 200g of gammon I had slow cooked in apple juice
- An onion, diced
- Handful of button mushrooms (then they don’t need chopping!)
- A couple of leeks and couple of large carrots, chopped into pieces the size of those button mushrooms
- Equal parts double cream and (turkey, chicken or vegetable) stock – I used about 200-220 ml of each
- Cayenne pepper, (fresh or dried) tarragon and thyme
- A sheet of cheating puff pastry, some grated parmesan cheese, a beaten egg.
Cook the onion in butter (or a little oil) for a couple of minutes so it softens. Add the carrot and leek and cook for another five minutes until they too start to soften.
Next make the sauce. Add the cream and stock to the pan and mix well. Allow to simmer until the liquid thickens – this takes quite a while so be patient.
Add the turkey, gammon and mushrooms and stir through. Now add a pinch of cayenne (to taste), a good handful of chopped tarragon and a few thyme leaves and ensure it is all mixed thoroughly. You may also wish to add some cracked black pepper to taste at this point.
Put the filling into your pie dish. Everything in the pan should be well coated but there shouldn’t be too much liquid left.
For the lid, cut the edges off your sheet of puff pastry and press onto the edges of the pie dish. Then use the rest of the sheet to cover the whole pie – use a little water to stick it to the pastry edges you already created. This means that your lid will puff up without coming away from your pie dish and so your filling won’t leak out.
Brush the lid with the beaten egg and sprinkle with the grated parmesan cheese. Put in a preheated oven (180C) for 25 minutes or until the pastry is cooked and the parmesan is golden on the top.
The pie will easily serve four, and because it’s got veg in it you don’t need to serve it with anything (we had it as is), although I’m sure it would taste good with some buttery mashed potato.
I have to say I was so proud of my pie, it was full of flavour and went down really well. Very easy if you have meat left over. Let me know if you give it a try.
A number of people who read my blog have commented recently that the best photos are those where food is the subject… I’m not sure I totally agree but have to say I do love my food!
So here is one (even though it’s a grainy iPhone pic) for your tastebuds today.
22/02/10: Gammon for one