Yield: 2 servings
Measure | Ingredient |
---|---|
2 \N | Potatoes; peeled and diced |
2 tablespoons | Olive oil |
2 tablespoons | Double cream |
55 grams | Flour |
55 grams | Breadcrumbs |
1 teaspoon | English mustard powder |
1 \N | Egg |
2 tablespoons | Milk |
1 large | Gammon steak; about 225g/8oz, cut |
\N \N | ; into 4 strips |
2 tablespoons | Vegetable oil |
25 grams | Butter |
115 grams | Frozen baby carrots; slightly thawed |
1 tablespoon | Honey |
1 \N | Onion; chopped |
200 grams | Curly kale; shredded |
\N \N | Salt and pepper |
55 grams | Butter |
2 \N | Desert apples; cored, cut into |
\N \N | ; thick rings |
1 tablespoon | Caster sugar; plus 55g/2oz |
1 pinch | Cinnamon |
1 tablespoon | Golden syrup |
75 millilitres | Double cream |
FOR THE APPLES AND CARAMEL S
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 Converted by MM_Buster v2.0l.