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Posts Tagged ‘cloves’

What you need:

25g butter
1 onion, sliced
½ tsp salt
150ml double cream
1 bay leaf
6 cloves , whole
75g white breadcrumbs
300ml milk
1 pinch black pepper , freshly ground
1 pinch nutmeg , grated

What you do:

Melt the butter in a small saucepan and add the onion. Cook over a low heat for 4–5 minutes, stirring occasionally. Add the salt, cream, bay leaf, and cloves, and cook for a further 5 minutes. Remove the pan from the heat, and allow to stand for 20 minutes, so the flavours have time to infuse. (This can be prepared ahead and left to infuse, or the complete sauce can be made in advance. Cover the surface of the sauce with cling film to prevent a skin forming. Refrigerate for up to 2 days. When ready to use, remove cling film and gently reheat).

Discard the bay leaf and cloves, then pour the onion mixture into a food processor, and blend to a smooth purée. If you do not have a food processor, very finely chop the onion instead of slicing.

Place the breadcrumbs and milk in a pan, and bring to the boil. Leave to simmer for 5–10 minutes, stirring occasionally, to make a smooth, thickened sauce. (If you feel the sauce is too thick, then add a little more milk.)

Stir in the onion purée, season to taste with salt and pepper, then sprinkle with nutmeg.

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What you need:

1½ kg  ham joint ( unsmoked)
1  carrot, roughly chopped
1  celery stick, roughly chopped
1 cinnamon stick
20 peppercorns
20 cloves
2tbsp honey
1 tbsp Demerara sugar

For the coleslaw:

½ small  red cabbage, finely shredded
2  medium carrots, coarsely grated
1  red onion, finely sliced
3tbsp  mayonnaise
1tsp Dijon mustard
1tbsp flat leaf parsley, finely chopped

What you do:

Pre-heat the oven to 190C / 375F /  gas mark  5.

Place the ham joint into a large pan and completely cover with water. Now add the carrot, celery, cinnamon and peppercorns.
Bring to the boil, then turn down the heat and simmer for about 1½ hours. Scoop out and white foam the rise to the top.

Pour the cooking liquor out of the pan .

Leave the ham to cool for 10 minutes.

Place the ham into a roasting tin and then cut away the skin leaving a layer of fat.

With a knife score the fat in a criss-cross pattern, then spike all over with the cloves.

In a small saucepan add the honey and Demerara sugar and warm through, pour all over the ham and bake for 25 minutes basting the juices a few times as it cooks.

Meanwhile for the coleslaw quite simply take a large mixing bowl and add the mayonnaise, mustard, parsley, season to taste and mix.
Now add the vegetables and give it all a really good mix up then leave to one side.

Leave the ham to cool before slicing. Serve with the coleslaw.

 

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What you need:

1 oz / 25 g butter
1 1/2 lb / 600 g parsnips ( peeled & chopped roughly )
1 cooking apple ( peeled cored & chopped roughtly)
2 pints / 1.1 litres chicken stock
4 fresh sage leaves or 1/2 tsp dried sage
2 cloves
5 fl oz / 150 ml fresh single cream
fresh sage leaves or parsley & croutons to garnish.

What you do:

In a large saucepan, melt the butter then add the parsnips & apple. Cover & gently cook for 10mins, occasionally stirring.
Pour in the stock then add the sage & cloves.
Bring to the boil then cover & gently simmer for around 30 mins until the parsnips are softened.
Remove the sage leaves & cloves then leave to cool for a while, then puree in a blender or a food processor.
Pour back into the saucepan & gently reheat with the cream.
serve hot or cold with sage or parsley & croutons.

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