This dish is delicious - oh no it isn't, oh yes it is
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Leek; well rinsed | |
| 5 | tablespoons | Olive oil |
| 1 | small | Smoked gammon joint; about 675 g, fat |
| ; removed and gammon | ||
| ; roughly chopped | ||
| 2 | tablespoons | White wine |
| 2 | tablespoons | Double cream |
| 1 | tablespoon | Thyme leaves |
| 2 | tablespoons | Plain flour; plus 175g/6oz plain |
| ; flour | ||
| 115 | grams | Cold cubed butter |
| 1 | teaspoon | English mustard powder |
| 1 | teaspoon | Chopped fresh tarragon |
| 2 | Egg yolks | |
| 8 | Sausages | |
| 3½ | tablespoon | Honey |
| 2 | tablespoons | Balsamic vinegar |
| 150 | millilitres | Red wine |
| 1 | Parsnip; coarsely grated | |
| 3 | Egg whites | |
| 8 | tablespoons | Caster sugar; plus 55g/2oz caster |
| ; sugar | ||
| 1 | large | Pinch ground cinnamon |
| 435 | grams | Ready cooked custard tart |
| 1 | Orange; peeled and cut into | |
| ; segments | ||
| 1 | 200 millilit Babycham | |
| Salt and pepper | ||
| 1 | Sprig fresh coriander; to garnish | |
Directions
Preheat oven to 220c/452f/Gas 7.
1 Cut half the leek into thin julienne strips. Heat 1 tbsp olive oil in a frying pan and cook the leek gently until softened.
2 Add the ham and cook for another minute to heat through. Add the white wine and double cream and simmer.
3 Sprinkle over the thyme leaves, 2 tbsp flour and 1 tbsp water and stir to make a smooth sauce. Tip the mixture onto a greased pie plate.
4 Place 175g/6oz flour and 85g/3oz butter in a food processor and blitz to make crumbs. Add the mustard powder, tarragon, egg yolks and 2 tbsp olive oil and 'pulse' to make a dough.
5 Roll out on a floured worksurface and lay on top of the leek and ham filling. Seal the edges of pastry, trim off the excess and bake in the oven for 12-15 minutes, or until the pastry is golden brown and cooked through.
Slice and garnish with sprigs of coriander.
6 Heat 1 tbsp olive oil in a large ovenproof frying pan, add the sausages and cook for 2-3 minutes, turning often to brown all over. Drizzle over 2 tbsp honey, put the pan to the oven and cook for 8-10 minutes, until cooked through.
7 Slice half the remaining leek and place in a pan with balsamic vinegar and red wine. Boil and simmer rapidly until reduced and thickened.
8 Heat 1 tbsp olive oil in a wok. Chop the remaining leek and add to the pan with the grated parsnip. Stir-fry until the vegetables are tender, season and add 25g/1oz butter.
9 Cook for another minute or so, until the butter has melted, then add 1½ tbsp honey and toss together.
10 Pile the stir-fried parsnips on a plate, arrange the sausages on top and drizzle over the sauce.
11 For the Meringue Custard Tart: Whisk together the egg whites, 8 tbsp caster sugar and a pinch of ground cinnamon until stiff peaks.
12 Pipe or spoon the meringue over the surface of the custard tart, sprinkle over more cinnamon and place on a baking sheet and cook in the oven for 6-8 minutes, or until golden brown.
13 Heat 55g/2oz caster sugar in a frying pan, add the orange segments and cook until caramelised. Serve the tart on a plate with caramelised oranges.
Pour the Babycham into glasses. Converted by MC_Buster.
NOTES : Chef - Lesley Waters
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.