Yield: 2 servings
|2 \N||Potatoes; peeled and diced|
|2 tablespoons||Olive oil|
|2 tablespoons||Double cream|
|1 teaspoon||English mustard powder|
|1 large||Gammon steak; about 225g/8oz, cut|
|\N \N||; into 4 strips|
|2 tablespoons||Vegetable oil|
|115 grams||Frozen baby carrots; slightly thawed|
|1 \N||Onion; chopped|
|200 grams||Curly kale; shredded|
|\N \N||Salt and pepper|
|2 \N||Desert apples; cored, cut into|
|\N \N||; thick rings|
|1 tablespoon||Caster sugar; plus 55g/2oz|
|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.