This Dish Is Delicious - Oh No It Isnt, Oh Yes It Is

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This Dish Is Delicious - Oh No It Isnt, Oh Yes It Is Ingredients

1 Leek; well rinsed	3 1/2 tb Honey
5 tb Olive oil	2 tb Balsamic vinegar
1 sm Smoked gammon joint; about	150 ml Red wine
; removed and gammon	1 Parsnip; coarsely grated
; roughly chopped	3 Egg whites
2 tb White wine	8 tb Caster sugar; plus 55g/2oz
2 tb Double cream	; sugar
1 tb Thyme leaves	1 lg Pinch ground cinnamon
2 tb Plain flour; plus 175g/6oz	435 g Ready cooked custard tart
; flour	1 Orange; peeled and cut into
115 g Cold cubed butter	; segments
1 ts English mustard powder	1 200 millilit Babycham
1 ts Chopped fresh tarragon	Salt and pepper
2 Egg yolks	1 Sprig fresh coriander; to
8 Sausages

Instructions for This Dish Is Delicious - Oh No It Isnt, Oh Yes It Is

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 1 1/2 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.

Main Ingredient: PorkCuisine: Uncategorized

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