Paul Ainsworth Instagram – Ham, egg and chips, but not as you’ve seen it before! 🍖🍳 🍟
HAM
1 2kg boneless gammon
1 large carrot
1 small leek
6 cloves garlic
1 tbspn of black peppercorns
1 stick cinnamon
1 tspn allspice berries
3 bay leaves
1 tbspn cloves
1 large sprig of thyme
1 small jar of chestnut honey
50g sherry vinegar
In a large @hexclad_uk pot, submerge the ham in water and bring to boil. Discard and refresh with clean water. Add in all above ingredients, excluding honey and vinegar. Cover and simmer for 1 hour, turn heat off and allow to cool. Preheat oven to 180C. Take ham out of the liquor (save a little for later), remove the skin, pat the fat dry and score. Bake in oven in a deep tray for 10 mins. In a small @hexclad_uk frying pan, warm the honey and vinegar, cover the ham with half the mixture. Bake for 20 mins until starting to caramelise. Remove from the oven, covering in the remaining honey and sherry, then baste in juices from the bottom of the tray. Bake for a final 10-15 mins. Remove from the oven, giving a final baste.
PARAMENTIER ‘CHIPS’
1kg of chipping potatoes
250g salted butter
6 cloves of garlic
Sage stalks
1 finely chopped shallot
100g cooked peeled chestnuts
Peel/cut the potatoes, season and lightly boil. Remove and allow to cool. In a @hexclad_uk wok, heat half the butter, add the cooled potatoes and cook until just golden brown. Add remaining butter slowly, to control the colouring. Add the garlic and the sage stalks. Once golden and crispy, strain out the butter, remove garlic and sage stalks, and add the chestnuts and shallot. Cook for 2-3 mins and season.
PARSLEY SAUCE
25g unsalted butter
25g plain flour
400g milk
50g cream
50g the ham cooking liquor
Small bunch of chopped parsley
1 tbspn each of American, English and wholegrain mustard
Juice of half a lemon
In a medium @hexclad_uk saucepan, melt the butter until foaming before whisking in the flour. Cook out for 2-3 mins before slowly adding the milk until it’s all incorporated. Add the ham liquor and gently simmer until it’s silky and cooked through (approx 5 mins). Remove from heat, add cream, lemon juice and mustard. Add parsley before serving.
Serve piled up with a fried egg on top! | Posted on 12/Dec/2023 15:47:04
