| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Cauliflower |
| 3 |
|
Leeks |
| 4 |
oz |
Gammon steak |
| 1 |
cn |
(10 oz) condensed cream of mushroom soup |
| 6 |
|
Spring onions; sliced |
| 2 |
ts |
Chopped fresh parsley |
|
|
Salt & pepper |
INSTRUCTIONS
From: srasheed@juno.com (Sam M Rasheed)
Trim the cauliflower & break up into florets. Trim and slice the leeks into
chunks. Wash thoroughly then plunge into a pan of boiling salted water with
the cauliflower. Cover and simmer for 7-10 minutes. Drain and reserve .25
pt of cooking liquid. Preheat the grill and cook the gammon for 3 minutes
on each side. Trim away any excess fat then dice into small pieces. In a
saucepan mix the gammon with the soup and the reserved cooking liquid. Heat
gently until simmering. Place the cauliflower and leeks in a serving dish
and spoon over the sauce mixture. Sprinkle with spring onions and parsley
and season to taste. Serves 4.
Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Nov
10, 1998, converted by MM_Buster v2.0l.
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