| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
Greek |
Celebrity, Ready, Steady, Cook |
2 |
servings |
INGREDIENTS
| 125 |
g |
Baby Jersey Royal potatoes; unpeeled |
| 3 |
|
Carrots |
| 40 |
g |
Butter |
| 1 |
|
Head spring greens |
|
|
Zest and juice of 1/2 orange |
| 1 |
tb |
Honey |
| 1 |
ts |
Whole grain mustard |
| 1 |
tb |
Olive oil |
| 1 |
|
Gammon steak; about 225g/8oz |
| 250 |
ml |
White wine |
| 2 |
tb |
Double cream |
| 2 |
|
Spring onions; finely sliced |
|
|
Salt and pepper |
| 1 |
tb |
Olive oil |
| 1 |
|
Gammon steak about 200g/7oz; sliced into strips |
| 100 |
g |
Baby Jersey Royal potatoes; unpeeled and grated |
| 1/2 |
|
Chicken stock cube |
| 3 |
|
Spring onions; finely chopped |
| 1 |
tb |
Chopped fresh parsley |
| 4 |
lg |
Spring green leaves |
| 4 |
tb |
Greek yoghurt |
|
|
Salt and pepper |
INSTRUCTIONS
FOR TUCKER TODD'S COLCANNON
FOR THE GLAZE
FOR COOL CARTY'S CABBAGE ROL
1 For Tucker Todd's Colcannon Gammon: Cook the potatoes in a pan of
boiling salted water for 15-20 minutes or until tender.
2 Peel the carrots and cut into julienne matchsticks. Melt 15g/ 1/2oz
butter in a small pan, add the carrots and enough hot water to almost
cover. Cook for about five minutes or until tender, stirring
occasionally.
3 Shred the spring greens, discarding the roots. In a high sided
frying pan, heat 15g/ 1/2oz butter, add the spring greens, 2 tbsp hot
water and seasoning.
4 Add a lid and cook for 3-5 minutes or until tender, shaking the pan
occasionally.
5 Mix the glaze ingredients. Heat a ridged griddle pan with olive oil
and cook the gammon steak for about five minutes on each side,
brushing with the glaze. Simmer the white wine in a small pan until
reduced by half, then whisk in 15g/ 1/2oz butter.
6 Drain the potatoes, skin and mash. Add the cream and spring onions,
season and mix. Spoon the mashed potato into the centre of a plate
with the carrots around. Top with the spring greens and gammon. Pour
over the butter sauce.
7 For Cool Carty's Cabbage Rolls: Heat the oil in a small pan and
saute the gammon strips for five minutes. Add the potatoes, chicken
stock cube, spring onions and 150ml/ 1/4 pint of hot water.
8 Cook for 10 minutes, until tender and the water has been absorbed,
then add the chopped parsley and seasoning. Trim the thick stalks
from the spring green leaves, blanch in boiling water for 2-3 minutes
and drain.
9 Place a couple of spoonfuls of the bacon mixture at the edge of each
leaf, and roll up. Pile the remaining gammon mixture on top and spoon
over the Greek yoghurt.
Converted by MC_Buster.
NOTES : Chef - Ainsley Harriott with Todd Carty
Recipe by: Celebrity Ready Steady Cook
Converted by MM_Buster v2.0l.
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