| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Waitrose1 |
4 |
Servings |
INGREDIENTS
| 1 |
|
Waitrose Gammon Joint |
|
|
smoked or unsmoked |
|
|
weighing |
|
|
approximately 900g |
|
|
2lb |
| 2 |
|
Sweet red peppers, quartered |
|
|
and |
|
|
deseeded |
| 15 |
|
Olive oil, 1tbsp |
| 30 |
|
Sharwood's Hoi-Sin Sauce |
|
|
2tbsp |
| 30 |
|
Water, 2tbsp |
INSTRUCTIONS
Wrap the gammon in foil and roast in a preheated oven 180øC, 350øF,
gas mark 4, for 30 minutes per 450g (1lb) plus 30 minutes. Remove the
foil for the final 30 minutes, and rest the meat for a few minutes
before carving. Meanwhile, cover a baking tray with lightly oiled foil
and lay the peppers skin side up. Brush them with oil and roast in a
preheated oven 230øC, 450øF, gas mark 8, for 20-25 minutes or until
the peppers are charred. Place the hot peppers into a plastic food
bag and twist the top. Leave for 5-10 minutes. The skins should now be
easy to remove. Cut the flesh into strips. Blend the Hoi-Sin Sauce
with the water and fold in the strips of pepper to make the sauce.
Carve the gammon and serve with the sauce. Converted by MC_Buster.
NOTES : Roasting the red peppers for the sauce really brings out their
flavour, and also makes it easier to remove their skins. Leek and
potato cakes and lightly steamed broccoli make good vegetable
accompaniments. Converted by MM_Buster v2.0l.
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