麻豆约拍

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350g sliced gammon steak

2 sticks celery, chopped

1 large leek, split washed and chopped

2 white onion, peeled and finely chopped

3 tablespoons rapeseed oil

100ml cr猫me fraiche

1 tablespoon wholegrain mustard

1 small turnip, quartered, peeled and coarsely grated

50g butter

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Heat one听 tablespoon of the rapeseed oil in a large pan and add the gammon. Seal off and add the celery and half the onion. Cook gently for 5 minutes then add the leeks, season with black pepper and cook for a further 5 minutes.

Add the cr猫me fraiche and mustard and transfer to baking dish.

Place the turnip in salted water and bring to the boil. Simmer for 1 minute then drain and dry well.

Heat the remaining oil and butter and add the remaining half of the onion. Cook gently until golden brown.

Mix with the turnip and press onto the gammon mixture.

Bake in a 180oc oven for 25 minutes or until golden on top and slightly crisp. Serve with boiled potatoes or mash.

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Butter Braised Turnips

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1 small turnip, peeled and cut into 2cm dice

50g butter

1 tablespoon rapeseed oil

2 onions, peeled and sliced

Chicken stock to cover

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Heat the butter and oil in a large saucepan or frying pan with a lid.

When melted add the turnip and cook until golden on one side.

Turn and seal off on the other side. Don鈥檛 burn the butter - cook on a medium heat.

Add the onions and cover the turnips with stock - just until barely covered.

Place a lid and simmer for about 25 minutes or until turnips are soft. If there鈥檚 any liquid remaining when the turnips are soft, remove the lid and boil until it all evaporates.

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Great with roasts or sausages and mash.

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HOT PHAAL CHICKEN

4 CLOVES

4 SMALL CARDAMOM PODS

4 CINNAMON STICKS

2X ONIONS CHOPPED

4X GREEN CHILLIES

2X TABLESPOONS GARLIC AND GINGER PASTE

1X TABLESPOON CRUSHED RED CHILLI

1X TEASPOON TURMERIC POWDER

1X TEASPOON GARAM MASALA

1X TEASPOON CURRY POWDER

4X TABLESPOONS OIL

SALT TO TASTE

2X TABLESPOONS FRESH CORIANDER

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METHOD

In a large frying pan, saut茅 the cloves, cardamom, cinnamon, onions and green chillies in oil until golden brown. Add ginger and garlic paste and continue to saut茅. Add crushed chili, garam masala and turmeric powder.

Add chicken, pour water over mixture.

Cover frying pan and let simmer for 15 minutes, until chicken is cooked.

After chicken is well cooked, stir all together, add fresh coriander and serve.

Have some yoghurt/milk/cold water on standby!!!听听听听听听

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