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Tag Archives: ham

Gnocchi with peas, prosciutto and parmesan

14 Tuesday Apr 2020

Posted by Nadia in General, Pasta

≈ 10 Comments

Tags

bacon, gnocchi, ham, parmesan, Pasta, peas, prosciutto, quickmeals

This is one of the easiest recipes and so very quick. Most of the ingredients should  be in your pantry so you do not even have to rush out in times of lockdown to try and source unusual ingredients. You can make your own gnocchi of course or buy a good quality store version, your choice.  Add prosciutto or parma ham or even bacon if that is all you have, a few frozen peas and a sprinkle of parmesan et voila! dinner is ready.  Feel free to add a splash or two of thick cream if you wish but if you are trying to watch calories, then leave it out and the dish will be just as delicious.

Serves 4

Ingredients:

Prosciutto 4 slices
Gnocchi 400g / 1 pound
Olive oil 1 to 2 tablespoons
Peas, defrosted 200g / 7oz
Parmesan, freshly grated, 55g / 2oz
Salt and freshly ground black pepper

Method:

Heat the olive oil in a large sauté pan
Add the prosciutto slices and fry until crisp, turning occasionally
Drain on kitchen paper, then break into shards and set aside
Add the gnocchi to the pan and fry for about 5 minutes until lightly golden on all sides
Add the peas, half the parmesan and a splash of water to the pan and warm through, stirring, until the sauce forms an emulsion
Add the cream, if using, and stir to coat well
Sprinkle over the remaining parmesan and the prosciutto shards
Season with salt and black pepper and serve immediately
Bon Appétit!

 

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Choucroute Garnie à l’Alsacienne /Alsatian style Sauerkraut

15 Friday Apr 2016

Posted by Nadia in General, Pork

≈ 4 Comments

Tags

alsace, bacon, choucroute, fiesta friday, ham, montebeliard, Pork, sauerkraut, sausages

IMG_7035No other dish shows off the richly varied charcuterie of Alsace quite like choucroute (the key difference between choucroute and sauerkraut is that choucroute is always cooked in wine).  This recipe was adapted from one of eight different varieties served at Maisons Kammerzell, a legendary choucroute institution in Strasbourg. This typical Alsatian preparation, now considered a national specialty, has been around for centuries. It existed in the 1500s but then was often accompanied by fried herring, snails and other unusual items. Choucroute Garnie commonly features pork in all its glory. In this recipe I have used ham hocks (pork knuckle), smoked ham, slab bacon, pork breast as well as several kinds of sausages, Montbéliard, Strasbourg sausages and frankfurters. These are the three kinds used in the traditional recipe. Feel free to use kielbasa, bratwurst, any good assortment of pork sausages if you cannot find the ones I used. Like cassoulet, pot au feu, and so many other examples of France’s regional cuisine, its origin is in a traditional, inexpensive dish, but fancy versions (such as choucroute royale, made with champagne instead of wine), and expensive ingredients (such as Foie gras and wild game) are now found in restaurants all over the country.

IMG_7036Serves 8

Ingredients:

1 ham hock or pork knuckle, about 1 1/2 pounds / 650 g
1 smoked pork shoulder or ham, about 1 pound / 500 g
Slab bacon 1/2 pound / 225 g
Pickled pork breast (see note) 2/3 pound / 300 g
Raw sauerkraut 4 pounds / 2 kg
2 onions, finely chopped
1/4 cup goose fat, duck fat or butter
bouquet garnie:
1 head of garlic
3 cloves
10 juniper berries
5 coriander seeds
6 peppercorns
1 bay leaf
1 sprig thyme
3 1/2 cups Alsatian riesling or other dry but fruity white wine
4 smoked Montbéliard sausages
6 Strasbourg sausages
6 frankfurters
Salt and freshly ground black pepper
8 medium potatoes, peeled

Preparation:

Preheat the oven to 180C /350 F
Place the ham hock in a large saucepan
Cover with cold water, bring to a simmer, and let simmer gently for about 60 minutes skimming off from time to time the foam that rises to the surface
Rinse the sauerkraut several times in fresh water
Drain thoroughly
Make your bouquet garnie by tying all the items for it in a small piece of cheesecloth
In a large, heavy bottomed pot, melt the goose fat over medium heat
Add the onions and sauté until soft
Add the sauerkraut, wine, ham hocks, ham, slab bacon, pickled breast and bouquet garnie
Season with salt and pepper
Cover and place in the oven for about 1 1/2 hours
About 30 minutes before serving, place whole potatoes in a pot of boiling water and cook until tender
Also 30 minutes before serving, add the Montbéliard sausages to the pot with the sauerkraut
Melt some fat in a skillet over medium heat and brown the Strasbourg sausages
Place the frankfurters in a pan with boiling water and poach gently
To serve, spoon choucroute onto a large platter
Slice the ham, bacon, pickled breast and arrange on the choucroute with the ham hock
Add the sausages and the boiled potatoes
Serve with strong mustard
Enjoy!

note:
If you cannot find pickled pork breast, blanch a raw pork breast in boiling, salted water and drain. Then simmer it in a saucepan of water with a bay leaf for about an hour before continuing with the recipe.
Montbéliard are small smoked sausages. Other smoked pork sausages such as kabanos or kielbasa can be substituted. Bratwurst can be substituted for the saucisse de strasbourg.

 

 

 

 

 

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Gratin de Chicons au Jambon / Endive and Ham Gratin

19 Thursday Nov 2015

Posted by Nadia in Appetizers, General, Pork

≈ Leave a comment

Tags

bechamel sauce, Cheese, chicory, endive, gratin, ham

IMG_5874This recipe originates from Nord-Pas-de-Calais, a region in northern France. It is well-known for its potatoes, leeks, chicory and beer. Mussels are a speciality as is its famous Maroilles cheese. Traditional recipes often involve long, slow cooked dishes and stews, hearty fare. This is a great rustic French dish, perfect as a main course but also can be a starter or even a side dish. You can use cheeses such as Comté, Gruyère, Emmental or a combination.

Pour 4 personnes

Ingredients:

8 tranches de jambon blanc
4 grosses endives
1 citron
50 g be beurre
50 cl de lait
70 g de fromage râpé
Noix de muscade râpée
25 g de farine
Sel et poivre

Preparation:

Préparez une sauce Béchamel
Faites chauffer dans une casserole 25 g de beurre et la farine
Ajoutez progressivement le lait
Ajoutez le sel, poivre et noix de muscade
Laissez mijouter 10 minutes
Ajouter la moitié du fromage puis réservez
Faites blanchir les endives parées et citronnées 5 minutes à l’eau bouillante
Ègouttez-les et coupez-les en deux dans la longeur
Enroulez chaque demi endive dans une tranche de jambon
Rangez-les dans un plat à gratin beurré
Nappez-les de Béchamel
Poudrez avec le reste de fromage et faites gratiner dans le four à 200 C une vingtaine de minutes
Bon Appétit!

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ENDIVE AND HAM GRATIN

Serves 4

Ingredients:

8 slices of ham
4 large endives
1 lemon
50 g /  3 tablespoons butter
500 ml / 1 pint milk
70 g / 3 ounces grated cheese
grated nutmeg
25 g / 1/4 cup flour
Salt & freshly ground black pepper

Preparation:

Preheat the oven to 200 C / 400 F
Prepare the Bechamel sauce
Melt 2 tablespoons butter, add the flour and stir
Slowly add the milk while whisking constantly
Add salt, pepper and nutmeg
Let cook over low heat for 10 minutes, stirring often
Add half the cheese and set aside
Blanche the endives in boiling water with lemon for 5 minutes
Drain well and cut in two along their length
Wrap each half endive in a slice of ham
Arrange them in a gratin dish which you have buttered
Cover with the Bechamel sauce
Sprinkle with the rest of the cheese
Bake for 20 minutes until the top is golden
Enjoy!

IMG_5876

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