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Type |
Formal Meal |
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Food |
Oven-Cooked Ham and Vegetables Fruit Trifle |
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Booze |
Red wine |
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Serves |
Six diners; Starting 6.30pm |
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Sources |
"Delia Smith's Complete Cookery Course", Delia Smith, BBC Books, London, 1992, p580-1 (for trifle) |
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Note |
You need two ovens (i.e. top and main) for this meal; It also uses a microwave though you can use a ring and saucepan instead |
Stuff to have or buy:
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Ingredient |
Already have |
To buy |
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Potatoes (1.4kg/3lb) |
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Carrots (750g/1½lb) |
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Cauliflower (one; medium) |
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Bananas (two small or one large) |
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Milk (570ml/1pt) |
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Double cream (275ml/½pt) |
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Butter (75g/2½oz) |
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Cheddar cheese (90g/3oz) |
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Gammon joint (2kg/4½lb) [the ham] |
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Flour (2½tbsp) |
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Rosemary (small sprig or 1tsp) |
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Salt and black pepper |
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Mustard (jar) |
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Sunflower oil (75ml/3fl.oz) |
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Trifle sponges (five) |
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Pease pudding (two tins of c.450g/1lb each) |
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Custard (425ml/¾pt) [get the best custard you can] |
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Raspberry jam (small quantity: 2tbsps) |
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Frozen raspberries (225g/8oz) |
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Sherry (55ml/2fl.oz) |
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Red wine |
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When?: Timeline minus c.two hours (e.g. c.2.00pm)
How long?: Pre-preparation takes about 15 minutes
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Ö |
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1 |
Spread a bit of raspberry jam on each of five trifle sponges |
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2 |
Place trifle sponges into a large bowl |
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3 |
Divide raspberries into a 200g (7oz) and a 30g (1oz) pile |
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4 |
Sprinkle 200g (7oz) of frozen raspberries and 55ml (2fl.oz) of sherry over the sponges; Stir mixture gently |
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5 |
Thinly slice two small (or one large) banana over the mixture |
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6 |
Pour 425ml (¾ pint) of custard over the trifle |
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7 |
Whip 275ml (½ pint) of double cream until slightly stiff and spread it over the custard |
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8 |
Decorate the top with the remaining 30g (1oz) of raspberries |
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9 |
Cover the bowl and place the whole lot in the fridge |
When?: Timeline minus c.one hour (e.g. c.3.00pm)
How long?: Preparation takes about 5 minutes
None
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Ö |
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1 |
Get cooking implements ready: |
One large saucepan for potatoes and then cauliflower; One large roasting tin for potatoes; One large roasting tin for gammon; One large saucepan for carrots; One medium saucepan for cheese sauce; Microwaveable bowl and loose cover (e.g. plate) for pease pudding; Spoon or spatula |
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2 |
Get serving implements ready: |
One large serving bowl for potatoes; One serving bowl for carrots; One serving bowl for cauliflower cheese; One large serving plate for gammon; Carving implements for gammon; Jug/bowl for pease pudding; Colander for draining vegetables; Four serving spoons |
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3 |
Get eating implements ready: |
Large plates for first course; Bowls for trifle; Wine glasses; Cutlery |
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4 |
Make sure ingredients are all to hand: |
Potatoes; Carrots; Cauliflower; Milk; Butter; Cheese; Gammon; Flour; Rosemary; Salt/pepper; Oil; Pease pudding; Red wine |
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Ö |
Abs |
Rel |
Your |
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3.50 |
0 |
|
Put oven on to 200oC/400oF/Gas Mark 6 |
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3.52 |
+2 |
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Place gammon joint in roasting tray and cover joint and tray with foil (doesn't need to be too airtight) |
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3.55 |
+5 |
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Place gammon joint/tray into oven |
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4.00 |
+10 |
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Wash the potatoes; Cut any larger ones in half; Keep in a bowl in water |
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4.07 |
+17 |
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Scrub the carrots; Cut into batons (e.g. quarters for medium carrots; eighths for large carrots); Keep in a bowl in water |
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4.15 |
+25 |
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Peel outer leaves from cauliflower; Cut off spare stalk; Score two perpendicular cuts deep into heart of cauliflower via the stalk (to help it cook in the centre; try not to cut the cauliflower into pieces) |
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4.20 |
+30 |
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Measure out the following ingredients: 45g/(1½oz) butter; 30g (1oz) butter; 2½ tablespoons of flour; 570ml (1 pint) of milk |
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4.25 |
+35 |
|
Get changed for dinner |
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5.10 |
+80 |
|
Put 3 pints (1½l) fresh water on to boil in saucepan |
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5.26 |
+96 |
|
Place potatoes into boiling water in first saucepan |
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5.29 |
+99 |
|
Turn second oven on to 220oC/425oF/Gas Mark 7 |
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5.30 |
+100 |
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Pour 75ml (3fl.oz) of oil into second roasting tray; Place tray into second oven |
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5.41 |
+111 |
|
Drain potatoes in colander; Shake potatoes gently to wear down edges (this will make them crisper) |
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5.42 |
+112 |
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Take roasting tray from oven, and place on top of oven with at least two medium-heat rings under tray to keep oil hot |
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5.43 |
+113 |
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Very carefully add potatoes to hot oil, turning each one to give it a good coating of oil |
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5.46 |
+116 |
|
Sprinkle a little rosemary onto potatoes; Sprinkle a little salt and pepper if you wish |
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5.47 |
+117 |
|
Put roasting tray back in oven; Turn off rings on top of oven |
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5.48 |
+118 |
|
Open pease pudding and pour into microwaveable bowl; Cover |
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|
5.49 |
+119 |
|
Put 3 pints (1½l) fresh water on to boil in saucepan for cauliflower |
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5.54 |
+124 |
|
Put 3 pints (1½l) fresh water on to boil in second saucepan for carrots |
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5.55 |
+125 |
|
Remove foil from gammon; Carefully spoon juices in tray over gammon; Return to oven |
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6.02 |
+132 |
|
Add 45g (1½oz)
butter to third saucepan to melt |
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6.04 |
+134 |
|
Take third saucepan
off heat and gradually stir in 2½ tablespoons of flour until you get a smooth
paste |
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6.05 |
+135 |
|
Place cauliflower into saucepan to boil |
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|
6.06 |
+136 |
|
Place third
saucepan back onto medium heat; Add milk 50ml (2fl.oz) at a time, stirring
briskly to avoid lumps |
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6.08 |
+138 |
|
Stir white sauce
from time-to-time until it simmers |
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6.08 |
+138 |
|
Set heat under saucepan potatoes to simmer |
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6.09 |
+139 |
|
Carefully turn over potatoes in roasting tray |
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|
6.11 |
+141 |
|
Add carrots to boiling water in second saucepan |
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|
6.17 |
+147 |
|
Turn cauliflower over in saucepan to ensure it all cooks |
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|
6.18 |
+148 |
|
White sauce should be simmering by now; Turn down heat if necessary to avoid burning |
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6.20 |
+150 |
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Remove gammon from oven; Place on carving plate and set aside to cool |
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6.21 |
+151 |
|
Place serving bowls and plates near oven to warm through |
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6.22 |
+152 |
|
Place pease pudding in microwave on maximum for 3 minutes |
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6.22 |
+152 |
|
Check cauliflower; If cooked, drain and then place into warmed serving bowl |
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6.23 |
+153 |
|
Stir 60g (2oz) of Cheddar cheese into white sauce |
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6.25 |
+155 |
|
Stir 30g (1oz) of butter into the pease pudding; Set to microwave on maximum for 2 minutes |
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6.26 |
+156 |
|
Pour white sauce over cauliflower; Sprinkle remaining 30g (1oz) of cheese over top |
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|
6.27 |
+157 |
|
Carve gammon onto plates |
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6.28 |
+158 |
|
Drain carrots in colander; Place into serving bowls |
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|
6.29 |
+159 |
|
Remove roast potatoes from oven; Place into serving bowl |
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6.29 |
+159 |
|
Pour pease pudding into serving jug/bowl |
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6.30 |
+160 |
|
Serve meal; Mustard goes on table to use with ham |
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Serve dessert when appropriate |
· You can use frozen summer fruits instead of raspberries for the trifle
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http://www.thinkproof-cooking.com/ovencookedham.htm
& http://www.timeline-cooking.com/ovencookedham.htm January 2004