Name: When the Boats Come in Ham'll Be Here
Ingredients: 1 lg Potato; 1 Leek; 25 g Butter; plus 25g/1oz; ; butter, softened; 1 Chicken stock cube; 2 Carrots; peeled; 115 g Miniature alphabet pasta; 100 ml White wine; 2 tb Chopped mixed fresh parsley; tarragon and chives; 1 Oak smoked gammon steak; about 225g/8oz; 1 tb Honey; 1 ts Sesame oil; 4 tb Olive oil; 1 410 gram can green lentils; drained and rinsed; 64 1/2 g Sachet creamy asparagus soup; 100 ml Double cream; 1 tb Dijon mustard; Salt and pepper

“Thou shalt love thy neighbor as thyself.” Now you love yourself suitably when you love God better than yourself. What, then, you aim at in yourself you must aim at in your neighbor, namely, that he may love God with a perfect affection. For you do not love him as yourself, unless you try to draw him to that good which you are yourself pursuing. For this is the one good which has room for all to pursue it along with thee. From this precept proceed the duties of human society.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Ready, Steady, Cook 2	2	servings

INGREDIENTS

1	lg	Potato
1		Leek
25	g	Butter; plus 25g/1oz
		; butter, softened
1		Chicken stock cube
2		Carrots; peeled
115	g	Miniature alphabet pasta
100	ml	White wine
2	tb	Chopped mixed fresh parsley; tarragon and chives
1		Oak smoked gammon steak; about 225g/8oz
1	tb	Honey
1	ts	Sesame oil
4	tb	Olive oil
1		410 gram can green lentils; drained and rinsed
64 1/2	g	Sachet creamy asparagus soup
100	ml	Double cream
1	tb	Dijon mustard
		Salt and pepper

INSTRUCTIONS

1 Cut half the potato into chunks. Cook the potato chunks in a pan of
boiling water until tender. Drain. Chop the green ends of the leek and
rinse well.
2 For the Soup: Cut the remaining potato into 1cm cubes. Heat 25g/1oz
butter in a pan, add the chopped green leek and potato cubes, stock cube
and 600ml/1 pint boiling water.
3 Thinly slice 1 carrot lengthways on a mandolin and add to the soup with
the pasta and 50ml/2fl oz white wine.
4 Season and simmer until the vegetables and pasta are tender. At the end
of cooking, stir in the chopped herbs and serve the soup in bowls.
5 Using a cutter, cut out two discs from the gammon and chop the remainder.
Place the gammon discs in a shallow disc, drizzle over the honey and sesame
oil and marinate for a few minutes.
6 Cut one carrot into very small dice and chop the white part of the leek.
7 Heat 1 tbsp olive oil in a frying pan, add the chopped gammon and carrots
and cook for a few minutes. Add the lentils and chopped white leek and cook
for a few minutes, until the leeks and carrots are tender. Season.
8 Place half the soup powder in a small pan, add the cream and 50ml/2fl oz
white wine and heat. Season. Crush the boiled potatoes, add 25g/1oz
softened butter, the remaining soup powder and mustard, season with pepper
and mix together.
9 Heat 2 tbsp olive oil in a frying pan and place two cooking rings in it.
Fill the cooking rings with the potato mix, flatten down and cook for a few
minutes on each side, or until golden brown.
10 Heat 1 tbsp olive oil in a griddle pan, add the gammon discs and cook
for 1-2 minutes on each side, until cooked through. Place the potato cakes
in the middle of a plate and top with the gammon discs, drizzle over the
sauce and spoon the lentil mixture around the edge.
Converted by MC_Buster.
Per serving: 526 Calories (kcal); 40g Total Fat; (70% calories from fat);
3g Protein; 34g Carbohydrate; 27mg Cholesterol; 238mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 Fat;
1/2 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

A Message from our Provider:

“How impersonal God seems is a measure of the distance you have put between yourself and God”