Frantic curly kale and ham and curly's caramel crisis

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


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.

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