Today has been yet another golden sunshine day in November. We did a new walk through the coppiced woods near Ditchling with the dogs and enjoyed fantastic views of the South Downs.
Husband is still poorly but as usual as I am out this evening, so prepare food for him to cook. Sainsbury's had smoked gammon half price so, with an eye for a bargain, snapped one up. It is one of our favourite meals and then we have cold meat for sandwiches left over.
Baked Gammon
2kg gammon needs to be dried, covered in foil and popped in the roasting oven on the bottom rung for 2.30 hours. Remember to remove the foil for the last 30 mins and when done, cover again, and pop back into the simmering oven to rest.
Jacket potatoes are a perfect match, and for largish potatoes (a man's fist), I suggest an hour and a quarter at the top of the roasting oven. Again, when done, pop them into the simmering oven to keep warm.
I am using up the rest of the Cauliflower cheese and will be serving frozen peas. Again, once done, tip them into the warmed serving dish and pop into the simmering oven. This means, I can make a parsley sauce whilst my husband carves.
Parsley Sauce (for 2)
40g butter
40g flour
300ml milk
salt and pepper
2 tbs chopped flat leaf parsley
Melt the butter on the simmering plate and add the flour and stir with a wooden spoon. Cook out for approx one minute and GRADUALLY add the milk, stirring continuously until it is all added. Bring slowly to boil, season to taste and then remove from heat and finally add chopped parsley. Pour into warmed jug and serve!
Apple and Cranberry Crumble
Fruit
600g apple puree
300g popped cranberries (add 2 tbs water to berries, place lid on saucepan and heat gently on the simmering plate until popped)
2tbs honey
Crumble
225g plain flour
100g butter
50g demerara sugar
Whizz in food processor and then tip on top of prepared fruit. I often make double and tip the extra crumble mix in a plastic bag in the fridge for another day.
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