Get Your Glammon!

Cheery Christmas cards full of festive wishes have started arriving at the Hungry household.  Although we’re halfway into December, the realisation that Christmas is almost upon us has appeared like a flashing neon sign.  We all lead busy lives, with some days seeming to blur into one another & before you know it, you’ve got a glass of fizz in one hand, a saucepan in the other & a houseful of hungry guests.  Juggling your many hats is not an easy task – there’s the Work you, the Home you, the you who everyone turns to when things go backside up & then there’s the you who feeds everyone.  Having a little time in reserve for yourself is rare & when you do get a bit of spare time, everyone wants a share of it.  Sometimes, you have to be a bit selfish because if you don’t look after yourself, you won’t be able to look after anyone else.  This time of year can be a real drain on you too, both physically & mentally, so we all need a bit of help every now & then (& a lot of coffee!).

As you probably know by now, I like to prepare meals in advance as much as I can & do a bit of “stealth cooking”.  This is where I cook a couple of (or ten) extra portions of everything & freeze them for future meals – there’s very little effort in peeling a few extra potatoes or chopping another couple of carrots (especially if you delegate).  It’s like having your own fast food outlet in your freezer & all you’ve got to do is decide what you want for dinner!   Trust me, after a long day at work & being tightly packed on a train for an hour, plus having at least a 20 minute drive home, you really don’t want to be faffing around with food when you get there.  Be kind to yourself & with a little planning, you can be organised like a cooking ninja (just think of me as your Foodie Godmother).

This glamorous glazed gammon ham is something I learned to cook many years ago & is perfect for creating multiple meals.  For those of you who have never heard of gammon before, it is a pork joint made from the haunch or hind legs of a pig.  This is cured like bacon, sometimes brined & salted, but always must be cooked before consuming.  As with bacon, gammon can be smoked or unsmoked & for this recipe, I have used unsmoked so that the flavour of the fragrant spices can infuse with the meat.  The word ‘gammon’ originated from the old French word ‘gambon’ (now ‘jambon’) around the 15th century, which in turn became translated to the English word ‘ham’.

Although it’s great served as a special Sunday dinner, this heavenly ham can also go a lot further than just one meal!  Served hot with buttery mashed potatoes, crisp roasted parsnips & a golden-crusted, velvety cauliflower cheese, it really hits the spot!  Leftovers are deliciously lovely – slice thinly for nibbling with cheese & crackers, layer with salad in sandwiches & a feisty mustard mayo, or chuck chunks into a creamy, cheese-enveloped pasta bake.  I’ve fried it for breakfast, created some fabulous frittatas & it’s even graced a few of my homemade pizzas too!

Over time, I’ve tweaked the recipe but always go back to my favourite way to cook it.  The gammon is boiled & then baked, neither of which you have to stand around watching, but the best bit is the wonderfully fragrant spices, with their mulled wine perfume & delicately warm taste.  The gorgeously gooey glaze gives it a deep rose tinted finish & the scent will definitely make you feel Christmassy!  As it’s the time of year for making mulled wine too, I must confess that I have on occasion added the spices from my homemade version the night before (you can see some of the wine-coloured, slightly sozzled oranges in the photos below), with a few fresh spices thrown in – waste not, want not!  This could possibly be the shimmering jewel on your table for Boxing Day & beyond.  Ready to get your Glammon?  Hands washed, aprons on & here we go!

What you need:

500g – 1kg Gammon joint, unsmoked
5 Star Anise, whole
1 teaspoon Black Peppercorns, whole
1 teaspoon Cloves, whole
2 Cinnamon sticks
1 chunk of fresh Ginger (about the size of your thumb & twice as wide)
2 medium Oranges (room temperature)
Approx 3 pints of cold Water (it should cover the gammon by at least 3 inches, so depending on the size of your joint/pan, use your own judgement here)

For the Glaze:
Half a jar of Apricot Jam
1 tablespoon Stem Ginger Syrup (from a jar of Stem Ginger)
1 tablespoon Balsamic Vinegar
1 tablespoon Mango Chutney (optional)

What to do:

Pre-heat the oven to 180*C & prepare a dish for the baking part of the process (get this out of the way now & you can just pop it into the oven without trying to find a dish).

Line a casserole dish or lasagne dish with greaseproof paper, making sure it comes right up & over the edges like a little paper dish inside.  This will catch all the syrupy sticky glaze & stop it ruining your best baking dishes (I learned the hard way).

Put the gammon into a large, deep saucepan (I’ve got a huge pasta pan that I use for this) – your pan should be big enough to leave about 3-4 inches between the top of the cooking water & the top of the pan.  Make sure you’ve removed all the wrapping from the gammon (including that paper circle around the edge), as you want all the lovely spices to impart their fragrant flavours into the meat.

Snap the cinnamon sticks in half & chuck them in the pan.

Add the cloves, star anise & peppercorns to the pan, just scatter them all over the gammon & around it.

Peel the ginger, cut into a few thick stems & chuck them in the pan too.

Because you want the juice from your oranges as well as their skin, they need to be at room temperature & not cold (the warmer they are, the more juice you’ll get).  Give them a firm roll on a worktop or chopping board – this will help you get the most juice from them.

Cut the oranges into halves, squeeze the juice all over the meat & pop the skins in the pan next to it.

Carefully pour the water into the pan now, making sure there is about three inches of water above the meat, plus enough room between the water & the top of the pan.  Pop the lid almost on the pan, leaving a tiny little gap to allow steam to escape.

Bring to the boil gently, then turn down the heat until it’s just a bubbling simmer.  It’s a bit like giving the gammon a spicy bubble bath & you don’t want any spillages.

Simmer for an hour with the lid almost fully on (leave a tiny gap), checking on it after about 20 minutes, just to make sure it’s all going as planned.

Once boiled, carefully lift the gammon into the prepared casserole dish.  Sometimes, the joint may have started to “unravel” itself, so get a couple of metal skewers & push through each side across each other to pull everything back together.

Stand the gammon on it’s edge, skewer spikes down, ready to be glazed.

Put all the glaze ingredients into a mixing bowl & mash together.  Make sure everything is mixed well into a gooey, gloopy syrup.  Pour all over the gammon, making sure you coat it all over the top & sides thoroughly.

Bake in the lower half of the oven for about 30 minutes, checking halfway through cooking & basting with the glaze – just scoop it up from the dish & spoon it over.

Once ready, it should be shiny & the colour will have deepened slightly.  Remove from the oven & place the dish on a cooling rack to rest for half an hour (I like to cover mine loosely with foil or greaseproof paper – just make a dome shape over the dish, so it doesn’t touch your glazed gammon).

While it’s resting, get your side dishes cooking (this is where those pre-prepared extras you’ve made come in – pop them into little dishes, whack them in the oven & relax).

Remove the skewers carefully from your gammon joint (they will still be very hot) & place the joint on a chopping board in the centre of the table, ready to serve!

You won’t need to call your guests to the table – once your gammon is ready to dish up, there will be a queue of shiny little faces at the kitchen door waiting to taste it.  If you do have any leftovers, try some of the suggestions I’ve made above (especially the pizza one – here’s the link to my pizza dough recipe to give you a bit of help: http://hopeyourehungry.co.uk/a-pizza-cake/).

So there’s my gorgeously gooey & ever so slightly glamorous gammon.  When you’re fed up of turkey or just fancy something spicy & special, get your Glam-mon!  Stay hungry!  Aimee 😉 x

 

 

 

 

Snacks & The Green Stalks

It’s almost here!  That sparkly, sugar sprinkled season where everyone becomes all warm & full of fuzzy feelings, children become (loudly) obsessed with the latest toy or gadget, while credit cards are maxed out & the balls of your feet burn from trudging the streets to find that “special gift”.  Well this is my special gift to you!   I’ve split this blog into four shorter ones, mostly because I want to make life a bit easier for you, plus you’ll probably get bored or stressed (or both) scrolling all over the place & you really don’t need that (remember Rachel in Friends & that beef trifle?!).

As a child, I adored the whole thing – Santa, sparkly shoes & Spangles in my selection box (they were sweets in the 70’s if you didn’t know).  I remember being at my Grandparents’ house, sitting cross-legged in a pretty dress by my Mum’s chair, with the twinkling tree lights shimmering their kaleidoscopic colours around the room.  My Grandma would give me a posh glass, half-filled with lemonade & a Marraschino cherry on a stick.  The childlike allure of being with family, eating a wholesome meal together (& probably too many Quality Street!) while watching old films, Morecambe & Wise, The Two Ronnies & playing cards for matchsticks – it was blissful & I absolutely loved it!  This is also the time of year my Husband & I met, so we always celebrate our first date (it involved a large Harley Davidson Sportster, a couple of hundred bikers delivering Christmas presents & rather a lot of tinsel!). 

Because I like to spend time with everyone, catching up on their news & sipping a glass of something nice, I don’t want to be faffing about in the kitchen!  My Christmas dinner is a simple affair, because most of the prep is done ages before & I really just want to be with my family making memories.  For a stress-free Christmas, you need to be strict with your time & delegate – don’t take “no” for an answer!  Explain that everyone will want to eat on the big day, you can’t do it all on your own (I know, I’ve tried) & the grand prize will be a relaxing day together with minimal mayhem in the kitchen!  If you have to resort to bribery here, so be it!

First thing’s first, pour yourself a stiff drink (important bit this – do it before the delegating & maybe afterwards too, but only if you’re not driving anywhere otherwise it’s a strong espresso!).  You are the Chef – your kitchen, your rules!   Each blog will cover prepping the following:

  1. Snacks (even shop-bought nibbles need a bit of love).
  2. Sides.
  3. Desserts.
  4. Bird.

Let’s start with some simple snacks, which can be done way before Christmas Day.  Some of these multi-tasking munchies can even be used as a starter, so make a few extra (which is my mantra, as you probably know by now).  One of my favourites (& apparently everyone else’s!) are baked cheesy biscuits – you can serve them simply on their own or with a dip, or even pipe some cream cheese on them & decorate with chopped chives.  They are really easy to make & the recipe is in my blog called “Grate Expectations” – here’s the link for speed:  http://hopeyourehungry.co.uk/grate-expectations/

The next snacks are really easy too & can be served with a salad as a starter: very stuffed mushrooms.  Make them ahead the day before & stick them in the fridge, covered in cling film.  Just warm them up in the oven when you want them.  If you don’t like mushrooms, use tomatoes with the seeds scooped out instead.  Food processor at the ready!

You will need:

2 punnets Mushrooms (closed cup for nibbles or flat mushrooms if you’re making a starter)
4 thick slices of Bread (a day old at least, or leave it to dry out for an hour uncovered – use the crusts if you can).
5-6 Sundried Tomatoes, snipped up
1 tablespoon of the Oil (from the Sundried Tomatoes)
2 cloves Garlic, chopped
1oz grated Parmesan Cheese or 1oz grated Grana Padana (or half of each) & a little extra for sprinkling on top
A handful of Pine Nuts for topping
1oz salted Butter
Freshly ground Black Pepper

What to do:

Pre-heat the oven to 200*C (if you’re cooking them now), then make the breadcrumbs.  Rip up the slices of bread, put them in a food processor (only a couple at a time, don’t fill it further than half way or it will jam) & whizz them up until fine crumbs.  Tip them into a bowl & then whizz up the next lot of breadcrumbs, but leave them in the food processor.

Into the processor, add the chopped garlic, snipped up sundried tomatoes (use scissors – please don’t chase a wet tomato around a chopping board, there are no fingers in this recipe!) & a tablespoon of the tomato oil, grated Parmesan and/or Grana Padana, plus a small sprinkling of the black pepper (don’t overdo it, you just want to season them).  You don’t need salt, because the Parmesan will provide all the salty seasoning you need (bonus!).  Whizz the whole thing up, adding the other breadcrumbs gradually as you are doing so.  If it’s too dry, add a drizzle of the tomato oil as you whizz again.  You should end up with a nice, moist crumble mixture.

Tip the mixture into a bowl if you’re going to use it straightaway, or you can actually pop it in the fridge in a sealed bag for later (great when delegating, because it’s already done & they only have to do the assembling).  Set aside while you prep the mushrooms.

Wipe the mushrooms with a damp cloth or use a pastry brush, removing the stalks (keep these for stuffing or making leftover pies).  Get a couple of lasagne dishes or similar, but don’t use tins to cook these in or they will burn.

Heat a skillet or frying pan & melt the butter in it.  Add the mushrooms, frying them for about 30 seconds each side.  You only want to coat them in the melted butter, so they should stay pretty light coloured.   Gently remove each one & lay them side by side, cup side up, in a lasagne dish, ready to be filled.

Scoop spoonfuls of the breadcrumb mixture into each mushroom – be generous & keep going until every mushroom is crammed full, then sprinkle with a little more cheese.  Any leftover breadcrumb mixture, chuck it in the fridge for later (someone always turns up late or you might fancy a midnight snack).  Scatter a few pine nuts over the top (these are gorgeous & have a sort of popcorn taste to them).

If you’re preparing them in advance, cover in cling film now & pop them in the fridge until you need them (they keep until the next day at least).  Otherwise, bake in the oven for 15-20 minutes until golden & gorgeous.  These are great hot or cold, either on their own or with dips, or just with a green salad as a starter.

So that’s a couple of baked snacks done & stored, ready for Christmas!  You should be feeling pretty good by now, because you’re getting organised & should be looking forward to relaxing a bit on Christmas Day (obviously, I can only help you with food – my name isn’t Merlin, so I suggest hiding the TV remote in the laundry basket & the batteries in your pockets, just in case you have to barter for some peace).

Next thing is the snack sticks!  Slender slices of lovely veg are the easiest things to prepare, especially if you get these done a couple of days before & delegate too!  Cooling cucumber, carrot & celery can be prepped by one of your Helpers a few days before, then stashed in the fridge in airtight containers or bags, ready to be whipped out with a delicious dip anytime!  If you fancy something different, try raw crunchy cauliflower florets (one of my faves), sliced peppers, sugarsnap peas & mangetout.  Give them a good wash, trim the ends & stand them in a cup.  One thing I don’t do at this time of year is make dips – I really cannot be bothered & what with all the other stuff to do, just buy some nice ones & store them in the fridge until needed.  Simply scoop them into individual tea cups with saucers & dinky spoons (saving your table from splodges), rather than leaving them in a plastic tray – even if they do have one of those optimistic re-sealable tops, dips always disappear first!

Ready for some more?  Another favourite of ours are these spicy chicken strips & these crispy morsels have a bit of a kick to them!  These are really easy to make, even easier if you get a Little Helper involved & you can make these well in advance, freeze them & use them when you want to.  Aprons on!

What you need:

2 large Chicken Breasts, cut into about half an inch thick strips
1 large Egg
2oz Plain Flour
4-6 thick slices of Bread, whizzed up into fine breadcrumbs
Tip of a teaspoon of ground Cayenne (1/8th teaspoon approx)
Quarter teaspoon each of Turmeric, Cumin & dried Coriander leaves
Zest of a Lemon (if your lemon is huge, use only half the zest)
Sea Salt & freshly ground Black Pepper for seasoning
Extra Virgin Olive Oil

What to do:

Pre-heat the oven to 200*C.  Drizzle a little olive oil in the bottom of a roasting tin or baking tray.

Measure your spices into a cup & carefully mix together.  (Sometimes, I only use half this mixture & sprinkle the rest over chunky raw potato slices, drizzled in olive oil, to make spicy wedges in the oven – bake at 220*C for 25 minutes).

Tip the flour, breadcrumbs & lemon zest into a shallow bowl or plate, adding a little sea salt & black pepper to season.  Add the spices & mix everything together.

Beat the egg in another shallow bowl or plate.

The tip here is to keep one hand for the wet dip, one for the dry, otherwise you end up with breaded fingers & it’s not pretty (they look like little drumsticks!).

Take a couple of pieces of chicken, coat them in the egg & shake off the excess.  Chuck them in the breadcrumb mixture & pat this onto the chicken to ensure it’s coated well.  Place them into the roasting tin & repeat until you have coated all the chicken.  Drizzle more olive oil over the top (drizzle, not drown).

Bake in the oven for about 20 minutes, turning over halfway through.  Once cooked, they will be crispy, fragrant & gorgeously golden.  Test they are cooked by cutting a strip in half & it should be white, not pink at all (salmonella is not a Christmas gift).  Obviously, you should eat this one (if it’s cooked through) because you’re the Chef & need to make sure they’re nice.

Spread them on a huge plate for people to help themselves – turn it into a starter with a salad, a couple of potato wedges & a yoghurt & mint dip, or leave them to cool before freezing them in a bag until needed.  Job done!

Hope that’s helped you out a bit & now you can have a selection of snacks & stalks ready in advance.  So put your feet up & have a cuppa with your “Hungry Helpers” – you deserve it!  Stay hungry 😉 A x