Serves 3-4 preparation time 15 minutes baking time 20-22 minutes
Turn your bumper courgette crop into satisfying snacks, delicious hot and/or cold.
- 250g courgette; shredded
- 1 large egg
- 70-100g grated pecorino (an Italian cheese made from ewes’ milk)
- 100g Panko (or 80g polenta for gluten free)
- 1 clove garlic (crushed with press)
- ½ tsp pepper
- 2 tbsp olive oil, for greasing the baking sheet
- Toss courgette and salt together in a large colander and place in sink to drain for 10 minutes. Then Squeeze to drain even further.
- Mix pecorino, panko, crushed garlic, the egg and pepper in a large bowl; and stir in the drained shredded courgette.
- Scoop a table spoon of ‘dough’ and drop onto a large greased baking sheet, roughly shaping each into a log.
- Bake in a 200°C oven for 20-22 minutes, turning halfway through.
- Dipping Sauce:
- Stir chopped chives and basil into sour cream.
I love home cooked ham at Christmas and New Year. But I also dread cooking it mainly because I am not sure how to cook it. So this year I searched the net, both Danish and English, and was pleasantly surprised at how easy it was. All of the recipes agreed on the cooking time, and I opted for a version of half boiled and half roasting.
I had purchased a small raw gammon joint of 1.4kg and here is how I cooked it.
I wrote this in January 2017; but forgot to post it.
|Prep time 10 minutes
||Cooking time 20 minutes per 500g
plus 20 minutes
||Rest Time 2x 10 minutes
- 1.4kg gammon joint
- 5 cloves
- 3-4 bay leaves
- 1-2 Onions, peeled and quartered
- 1 tsp Pepper
- 1 tsp Mustard seeds
- Many cloves, enough to poke into each diamond
- 1 tbsp Honey
- 1 tbsp Mustard
- Place the gammon in a saucepan, cover with water add 5 cloves, bay leaves, onions, pepper and mustard seeds.
- Bring to boil, then lower the heat and let simmer for half the total cooking time.
- Remove from saucepan and let it rest for at least 10 minutes.
- Now remove the rind leaving as much as possible of the fat on the gammon.
- Crisscross the fat with a knife making a diamond pattern.
- Mix the honey and mustard, and spread it over the fat
- Then poke each diamond with a clove.
- Place in a 180°C oven for the remaining time. Keep an eye on the joint and cover with foil if it colours too much.
- Remove from oven and leave to rest for 10 minutes before serving hot.
Make the Crackling:
- Once the rind is removed slice it into bite size
- Place all the pieces on a shallow baking tray
- When finished place another tray on top to prevent the slices curling
- Place in the oven with the ham on a lower rack and bake for 10-20 minutes
- After 10 minutes remove the upper tray, and salt the cracklings, and bake for 10 more minutes or until cracklings are nicely browned.
PS. The best about the rind is; that it can be purchase from Morrison’s for 40-50p
Just pre-boil the rind (5-10 minutes). The time it takes to heat the oven.