Tasty Gammon Dish to Elevate Your Holiday Cooking | Cook With Me | ASMR Cooking Vlog

Pressure Cooker & Oven Gammon Recipe:
Ingredients:
🥘1.6kg Unsmoked Boneless Gammon/Ham Joint
🥘500 ml (2 cups) Water/ Stock
🥘Sage/Bay Leaves
🥘Cloves
Glaze:
🥘Store Bought Cranberry Glaze
Method:
🥘Soak your gammon overnight and in water and store in the fridge to reduce the saltiness
🥘The next day drain the water and place the gammon fat side facing up in the pressure cooker pot 🥘Add the Sage leaves and a few cloves and pour 2 cups (500 ml) of water over top, it will not cover the gammon that is fine.
🥘Close the lid, pressure valve turned to the closed position.
🥘Place the pressure cooker on meat or manual setting for 50 minutes
🥘Once the Pressure cooker is finished, allow 10 min natural release.
🥘Carefully remove the meat from Pressure cooker.
🥘Remove from pot and allow to rest, for 10 minutes. Remove netting from the boiled gammon joint.
🥘Remove the skin/rind away from the gammon leaving a juicy layer of fat
🥘Score the fat layer of the gammon with a sharp knife into diamonds
🥘Push cloves into the corners of each diamond
🥘Cover a baking tray with foil, before adding gammon joint on top.
Pour most of the cranberry glaze over the top save a little to reglaze halfway through oven cooking
🥘Place in preheated oven at 180°c for bake gammon for 15 minutes.
🥘Reglaze by brushing over remaining cranberry glaze.
🥘Bake for a final 15 minutes keep an eye on it and remove sooner if the glaze begins burning. Cover loosely with foil and allow to rest for 10 minutes before carving
🥘 Serve with any side of your choice and enjoy 😉
Beef Lasagna Recipe:
Ingredients:
- 250ml, 1 cup stock (I used the one from the boiled gammon)
- 1 medium onion chopped
- 2 cloves garlic, chopped (optional)
- 2 tbsp avocado oil, to drizzle
- 700 g free range lean beef mince
- Chopped tomatoes
- 2 tbsp tomato paste
- 10-12 lasagne sheets-
- 100 g Edam/ Mozzarella Cheese (Any Cheese of Your Choice)
- Paprika, to sprinkle
- Maizena Corn Flour / store bought cheese sauce
- 100 ml milk for flour, 500ml for cheese sauce
- Sea salt and freshly ground pepper, to taste
* Prep Time: 30 minutes
* Cooking Time 1 hour
* Baking Temperature 200°C. /392°F
Method:
- Preheat your oven to 200°C. /392°F
Lasagna mince sauce:
- Heat your sauce pan to medium heat add two teaspoons of avocado oil (oil of choice)
- Add your onion, peppers, tomatoes, tomato paste, mince meat, salt, pepper, and spices
- Sauté until you brown the mince meat
- Add some of your stock water or pasta water to thicken the sauce and let it simmer on low heat
- Make sure your sauce is thick and not watery
Lasagna sheets
- Bring water to a boil, add salt to the water.
- Add your lasagna sheets and make sure they don’t stick to each other, boil for 8-10 minutes and drain the water. Make sure they are not overcooked
- Set the lasagna sheets aside one by one, separated on a clean towel
Cheese sauce:
- Mix your cornflour with milk on the side first
- Heat your pan to medium heat and add your cornflour milk mix and bring it to a boil
- Make sure you are mixing the whole time cornflour clumps up easily
- Add a tbsp of grated cheese, salt and pepper and let the mix simmer
- The sauce should be semi-thick and not too runny
- (You can buy ready made cheese sauce)
Layering the lasagna:
- In your casserole dish spread a thin layer of lasagna meat sauce at the bottom of a baking dish.
- Make a layer of cooked lasagna sheets.
- Spread an even layer of the lasagna meat sauce again
- Spread an even layer of cheese sauce.
- Sprinkle a thin layer of cheese
- Repeat those layers two times.
- Top it with a final layer of lasagna sheets, sauces,and cheese last
- Wrap your casserole dish with foil to prevent your lasagna from drying out
- Bake for 30 minutes covered with foil
- Remove foil and bake for a further 30 minutes
- Once lasagna is done remove from the oven and let it rest for 30 more minutes before slicing it.
Oatmeal Muffin Cup Nests Recipe:
Ingredients:
- 2 cups rolled oats
- ¼ cup plain yoghurt
- ½ cup milk (alternative of choice)
- ¼ cup peanut butter (creamy/melted)
- ¼ cup honey (sweetener of choice)
- ¼ tsp mixed spice/ cinnamon
- 1 tbsp chia seed mix
- ¼ tsp salt
Topping ideas:
- Custard (Homemade and I followed box instructions or ready made store bought)
-Strawberries slices
Method:
- Preheat the oven to 180°C/ 350°F
- Line a 12 count muffin tin with muffin liners/ grease muffin tray with non stick spray
- Add all ingredients to a bowl and stir to combine.
- Add mixture to cups. Add about 1 heaping tbsp. to each cup, use a spoon/shot glass to press the mixture down & up the sides to create a nest.
- Bake for 15-18 minutes or until the edges or the cups are a light golden brown.
- Let them cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- Fill them with your choice of filling (ice-cream, yoghurt, pudding,etc)
Enjoy 😊
#holidaycooking #holidaymeals #gammon
#lasagna #muffins #custard #icedtearecipe
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