Gammon exploits and More dieting (sigh)

During a "girly" weekend we decided to have a Sunday roast. Living in close proximity to the Ginger Pig, my girlfriends drove up there to pick up a joint. Time was of the essence as one of them had a train to catch, so they asked the butchers to suggest something that would be quite quick to cook. This goes against my better judgement, as I prefer to leave a joint to slowly roast on a low heat for several hours... mmm. But unfortunately this could not happen.

Interestingly, she returned from the butchers with a large joint of gammon! Firstly we had to speed up the de-salting by boiling it in water for about an hour. Sadly, I think it would have been better if we had had the day before to soak the joint as it did remain rather salty. After the attempt at de-salting, it was boiled in water with an onion and some cloves.

 

Next step was to glaze the now cooked gammon "hunk".

So we made up a honey and mustard glaze. Spread on the fat and put in the oven for half an hour. That's it! In this picture you can glimpse my leeks in white sauce (again made hurriedly, so not my best work).

All in all, rather tasty. Served with new potatoes, carrots, broccoli.

So, boringly, the diet continues. Mr Parkinson had bought some ready made puff pastry prior to the health kick, so some of it had to be used (any excuse!). I made a chicken pie filling, recipe below. Then we used about 85g each of the pastry and baked separate pie lids. I am usually against this practice, a pie should have a pastry base and lid and be cooked together in the oven! However, my health kick has sent me slightly gaga so...!

Unglamourous pie day

Pie "filling", hidden from view in pie picture.

HEALTHY (ISH) CHICKEN PIE RECIPE (Serves 2)

Ingredients:
2 chicken breasts, diced
10 mushrooms of choice
1 carrot, diced small pieces
1 onion, sliced
Bay leaf
Tarragon
Splash of white wine (probably optional)
1 tbs plain flour
Water
Seasoning
1 tsp olive oil

Method:
Heat the oil in a pan on a medium heat. Fry the onion, carrot and mushroom. Whilst these are softening, dust the chicken pieces in seasoned flour.

Add chicken to pan once veg softened. Allow to colour.

Add splash of white wine if you have some. Add about a teacup of water, stir.

Add bay leaf, tarragon, seasoning to taste.

Leave to simmer for about 20 minutes. Sauce should thicken naturally.

Serve with a puff pastry pie lid!