| 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”