Hi there🎄 Video Chapters: 0:00 Gammon, Lasagna & Dessert 17:59 Pork Belly, Roast Butternut & Salad 28:51 Snoek & Quinoa Salad 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. 🥘Place the pressure cooker on meat or manual setting for 50 minutes 🥘Once the Pressure cooker is finished, allow 10 min natural release. 🥘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 📌 Pork Belly Ingredients: - 500gr peppered pork belly Method: - Pre-heat oven to the max temperature on roast/bake - Poke holes into your pork belly with a toothpick or slice the top with a sharp knife - Place your pork belly in foil before placing it in the oven - Roast your pork belly on high for 10-15 minutes until skin starts to bubble and turn golden brown - Reduce oven temperature to 170°C/325°F and roast for 1 hour 30 minutes , check if it’s tender, if not tender roast until it’s done to your liking - Remove the pork belly carefully and let it to rest while and then slice into it after. Roast Butternut Squash: Ingredients: - 1 full butternut sliced skin on, no seeds - 1 tsp salt - ¼ cup black pepper - 1 tsp butter chicken curry - 3 tsp avocado oil - Mixed dried herbs Dip: - Plain yoghurt dressing (100gr yoghurt, 1 tsp honey, ¼ tsp dried herbs, ¼ cup water) - Mint dip (¼ cup minced mint leaves and olive oil) Method: - Pre-heat oven to max and reduce temperature to 170°C/325°F once roasting begins - In a bowl add the salt, pepper, curry, herbs and oil then add the butternut and mix together until well coated - Line a baking sheet with the marinated butternut - Roast for 30-45 minutes flip the slices in between the roast - Remove the butternut and set aside to cool down, dish and drizzle the yoghurt dressing and mint dip. Enjoy 😉 Happy Holidays and Thanks For Watching 😄
The ice tea, tea bags are the watermelon flavoured ones from Woolies. So you can use 1 teabag for two cups, add cold water to fill the glass, mix honey/sugar and a bit of water on the side. Then you just dilute the tea to your desired sweetness. So you just dilute the tea like you would warm tea just with cold water. Hope that helps sis, much love for watching❤️🤗😍🥂
Hi mami, love the video ... and your recipes always look so easy. what i always do with my Gammon, try boiling it in ginger beer or apple juice instead of water.
Hi mami, I’m happy you loved the video and recipes. I love this conversations because I learn something new. Thank you for sharing how you boil your gammon! Much love for watching and supporting❤️🤗😍
😂🤣😅 Oh no👀 I hope you had your breakfast to counter the hunger my video caused🤭 Thank you sis I’m glad you think so, it was all so delicious😋🤤 Much love for watching and supporting❤️🤗🥰
At this point, I'm jealous of your husband, your friends and your family because wow ma'am 😍😍 you're simply amazing!!! 🤍 Sista girl! Sista boss! Sista chef!! You always come through for the girlies when we need it 😊 Thank you!! Another absolutely educational and amazing video, Henany!!❤❤ (Visually good looking too ☺️📹) I was craving lasagne the whole week but its so intimidating to even think about (I'm still so scared to cook 😅) but you made it look so easy to make 😊🙏🏾 You soaked the gammon in water overnight to reduce the salt neh?? My mom does the same, but because i absolutely love the saltiness of it, she cuts off a piece for me and keeps it one side before roasting together 😅 (Also, you roasted it for 50 minutes in the whatchumacallit then again for 15 minutes in the oven, why? Why not just cook it in the oven one time??) Also, please can you make a list in your community tab or Facebook or IG of all the basic condiments, herbs spices and oils, etc every kitchen should have??? Like i said, cooking is intimidating to me, especially since i never know what spices etc, i should be needing 🙈😅 Have a blessed week!! ❤
🤭😂🤣 Day made! Actually month made! Thank you for the amazing compliments girl! They motivate to keep me going! I’m glad the video was visually pleasing as well as educational too. I want you to enjoy watching the videos too! Lasagna is so cravable if that’s even a word 😂 so I don’t blame you! I won’t lie lasagna is intimidating, it’s trial and error all the time. Don’t give up on it keep trying it hey. I’m glad I made it look easy for you. Also did you eventually eat the lasagna or it’s still on the crave to eat soon list? 🤭🤤 Oh yes you already know the deal with the gammon soaking, to reduce the saltiness. Your mom is the sweetest to keep the salty piece just for you.🥰 shoutout to thoughtful moms❤️ I had never tried just roasting it hey, I was taught to boil it first then roast it to keep the gammon moist. How is the oven only roasted gammon btw? That’s a great idea hey. I will see if I can even make it a video if not just a community post of basic pantry staples to have in the kitchen perfect for most meals. It takes time to gain your confidence in the kitchen, but slowly but surely you will get the hang of it. Check how your mom does things in the kitchen and others around you also online and start with simple meals you enjoy and level up from there! You got this!🥘🍜🫕 Thank you have an amazing week on your end too. Much love for watching and your awesome comment! I enjoy our conversations!🥘🫕🍛❤️
@@henanyhomei'm actually very annoyed at myself and embarrassed right now omg🥴🙈🤭 I was busy doing house things while simultaneously watching this video earlier so I didn't see you *actually* boiled the gammon first 😭🙈🤭 so sorry!! Hehe 😆 So essentially everyone cooks it the same way, just in different cookware, household dependent. And that cranberry sauce looks delicious 😍 Woolies better keep me some 🤭 My grandma said the same thing just before I read your comment actually, about trial and error in the kitchen and taking time to gain cooking confidence, so I'm kinda low-key excited to try to cook this year 😃 (my specialty is usually peppermint crisp tart dessert 😍😁). Thanks for taking the time out to indulge me, not only today but whenever I comment, Henany!! I really appreciate you 😘🤍
You had me at peppermint crisp tart🤤😋🥰 I am sure you have mastered your specialty dessert🍮 So for your next challenge meal act like you are preparing your specialty meal and see how it goes😎🥘 No need to apologize at all 🤗 , it’s a long video sometimes small details can be missed hey. You are so right different methods of boiling and roasting the same delicious meal! Thats why I love cooking so much! You keep learning something new. I don’t know it all and I stay a student of life. You actually made me look up if I can just roast my gammon and it said yes so next time I will roast it only and see how it goes. Wish me luck girl🍀🤞🏽 Bless you for having such amazing maternal figures in your life. Your grandma and mom are so loving and wise. Listeeeeen I’m with you I hope Woolies has that cranberry glaze this year😍😜 You are welcome, you just seem so easy going, friendly and conversational in the comments that’s why.
I filled the pot with water and soaked the gammon overnight to get rid of the extra saltiness. I put it in the fridge instead of the counter so it doesn’t start going off overnight. It can be a lot if you don’t soak it.
Oh gosh🤭😅Yes I pre-boil the sheets until they are slightly softer, then take them out immediately so they don’t overcook and I just lay them out. The sheets continue cooking in the oven with the rest of the ingredients. We are all learning myself included so now you know try hey so we do it again and see what happens. The foil helps the top of the lasagna from getting burnt whilst the other ingredients are still cooking. The steam also helps cook the lasagna and keep all its flavour whilst the it is sealed in with the foil.
Hi there🎄
Video Chapters:
0:00 Gammon, Lasagna & Dessert
17:59 Pork Belly, Roast Butternut & Salad
28:51 Snoek & Quinoa Salad
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.
🥘Place the pressure cooker on meat or manual setting for 50 minutes
🥘Once the Pressure cooker is finished, allow 10 min natural release.
🥘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
📌
Pork Belly
Ingredients:
- 500gr peppered pork belly
Method:
- Pre-heat oven to the max temperature on roast/bake
- Poke holes into your pork belly with a toothpick or slice the top with a sharp knife
- Place your pork belly in foil before placing it in the oven
- Roast your pork belly on high for 10-15 minutes until skin starts to bubble and turn golden brown
- Reduce oven temperature to 170°C/325°F and roast for 1 hour 30 minutes , check if it’s tender, if not tender roast until it’s done to your liking
- Remove the pork belly carefully and let it to rest while and then slice into it after.
Roast Butternut Squash:
Ingredients:
- 1 full butternut sliced skin on, no seeds
- 1 tsp salt
- ¼ cup black pepper
- 1 tsp butter chicken curry
- 3 tsp avocado oil
- Mixed dried herbs
Dip:
- Plain yoghurt dressing (100gr yoghurt, 1 tsp honey, ¼ tsp dried herbs, ¼ cup water)
- Mint dip (¼ cup minced mint leaves and olive oil)
Method:
- Pre-heat oven to max and reduce temperature to 170°C/325°F once roasting begins
- In a bowl add the salt, pepper, curry, herbs and oil then add the butternut and mix together until well coated
- Line a baking sheet with the marinated butternut
- Roast for 30-45 minutes flip the slices in between the roast
- Remove the butternut and set aside to cool down, dish and drizzle the yoghurt dressing and mint dip.
Enjoy 😉
Happy Holidays and Thanks For Watching
😄
Thank you for sharing these recipes, now hve an idea of what will cook for my family for Christmas ❤❤❤
Only my pleasure I’m happy the recipes gave you an idea on what to cook for your family for Christmas🥘🍲🍗
Much love for watching and supporting🤗❤️😍
Bravo what a feast
Thank you I’m glad you think so🥘🍲🍗
Much love for watching and supporting❤️🤗
It is that time of the year ❤❤❤❤❤❤❤❤
It’s the most wonderful time of the year 🎄🎄🎄❤️❤️❤️🎅🏾🎅🏾🎅🏾
Wow Phenomenal cooking U can see the attention to detail dishes orchestrated with love and care
Thank you so much I’m really glad you are loving the cooking and attention to detail🤤🥘 Much love for watching and supporting bro 😎❤️🤗😍
I love your herb garden ❤❤❤❤❤❤
Thank you sis💚🌿🪴
Please share the drink recipe ❤❤❤❤❤❤
The ice tea, tea bags are the watermelon flavoured ones from Woolies.
So you can use 1 teabag for two cups, add cold water to fill the glass, mix honey/sugar and a bit of water on the side.
Then you just dilute the tea to your desired sweetness.
So you just dilute the tea like you would warm tea just with cold water.
Hope that helps sis, much love for watching❤️🤗😍🥂
Hi mami, love the video ... and your recipes always look so easy. what i always do with my Gammon, try boiling it in ginger beer or apple juice instead of water.
Hi mami, I’m happy you loved the video and recipes. I love this conversations because I learn something new. Thank you for sharing how you boil your gammon!
Much love for watching and supporting❤️🤗😍
@@henanyhome I love watching other ppl cook, one always learn something new 😊🤎
We have a big Christmas tree ❤❤❤❤❤❤❤❤
That’s amazing I’m happy you and your family have a big Christmas tree! The bigger the better right!❤️❤️❤️
Thank You for sharing girl and giving us ideas for what we can cooking for Christmas🥰
You are welcome hey, I’m glad you got ideas on what to cook for Christmas 🎄
Much love for watching❤️🤗🥘🍛
Such a bad idea watching this before breakfast 😂😂😂.. Now I'm super hungry. Your food looks so scrumptious.. ❤❤❤
😂🤣😅 Oh no👀 I hope you had your breakfast to counter the hunger my video caused🤭
Thank you sis I’m glad you think so, it was all so delicious😋🤤
Much love for watching and supporting❤️🤗🥰
At this point, I'm jealous of your husband, your friends and your family because wow ma'am 😍😍 you're simply amazing!!! 🤍
Sista girl! Sista boss! Sista chef!! You always come through for the girlies when we need it 😊 Thank you!!
Another absolutely educational and amazing video, Henany!!❤❤ (Visually good looking too ☺️📹)
I was craving lasagne the whole week but its so intimidating to even think about (I'm still so scared to cook 😅) but you made it look so easy to make 😊🙏🏾
You soaked the gammon in water overnight to reduce the salt neh?? My mom does the same, but because i absolutely love the saltiness of it, she cuts off a piece for me and keeps it one side before roasting together 😅
(Also, you roasted it for 50 minutes in the whatchumacallit then again for 15 minutes in the oven, why? Why not just cook it in the oven one time??)
Also, please can you make a list in your community tab or Facebook or IG of all the basic condiments, herbs spices and oils, etc every kitchen should have??? Like i said, cooking is intimidating to me, especially since i never know what spices etc, i should be needing 🙈😅
Have a blessed week!! ❤
🤭😂🤣 Day made! Actually month made! Thank you for the amazing compliments girl! They motivate to keep me going!
I’m glad the video was visually pleasing as well as educational too. I want you to enjoy watching the videos too!
Lasagna is so cravable if that’s even a word 😂 so I don’t blame you!
I won’t lie lasagna is intimidating, it’s trial and error all the time.
Don’t give up on it keep trying it hey. I’m glad I made it look easy for you.
Also did you eventually eat the lasagna or it’s still on the crave to eat soon list? 🤭🤤
Oh yes you already know the deal with the gammon soaking, to reduce the saltiness. Your mom is the sweetest to keep the salty piece just for you.🥰 shoutout to thoughtful moms❤️
I had never tried just roasting it hey, I was taught to boil it first then roast it to keep the gammon moist. How is the oven only roasted gammon btw?
That’s a great idea hey. I will see if I can even make it a video if not just a community post of basic pantry staples to have in the kitchen perfect for most meals.
It takes time to gain your confidence in the kitchen, but slowly but surely you will get the hang of it. Check how your mom does things in the kitchen and others around you also online and start with simple meals you enjoy and level up from there! You got this!🥘🍜🫕
Thank you have an amazing week on your end too. Much love for watching and your awesome comment! I enjoy our conversations!🥘🫕🍛❤️
@@henanyhomei'm actually very annoyed at myself and embarrassed right now omg🥴🙈🤭 I was busy doing house things while simultaneously watching this video earlier so I didn't see you *actually* boiled the gammon first 😭🙈🤭 so sorry!! Hehe 😆 So essentially everyone cooks it the same way, just in different cookware, household dependent. And that cranberry sauce looks delicious 😍 Woolies better keep me some 🤭 My grandma said the same thing just before I read your comment actually, about trial and error in the kitchen and taking time to gain cooking confidence, so I'm kinda low-key excited to try to cook this year 😃 (my specialty is usually peppermint crisp tart dessert 😍😁). Thanks for taking the time out to indulge me, not only today but whenever I comment, Henany!! I really appreciate you 😘🤍
You had me at peppermint crisp tart🤤😋🥰 I am sure you have mastered your specialty dessert🍮 So for your next challenge meal act like you are preparing your specialty meal and see how it goes😎🥘
No need to apologize at all 🤗 , it’s a long video sometimes small details can be missed hey.
You are so right different methods of boiling and roasting the same delicious meal!
Thats why I love cooking so much! You keep learning something new. I don’t know it all and I stay a student of life.
You actually made me look up if I can just roast my gammon and it said yes so next time I will roast it only and see how it goes. Wish me luck girl🍀🤞🏽
Bless you for having such amazing maternal figures in your life. Your grandma and mom are so loving and wise.
Listeeeeen I’m with you I hope Woolies has that cranberry glaze this year😍😜
You are welcome, you just seem so easy going, friendly and conversational in the comments that’s why.
What was the reason for putting the Garmorn in the fridge first?
I filled the pot with water and soaked the gammon overnight to get rid of the extra saltiness.
I put it in the fridge instead of the counter so it doesn’t start going off overnight.
It can be a lot if you don’t soak it.
I am definitely going to try Gammon for the first time ❤❤❤❤
Have fun roasting that delicious ham😍🤤😋 Please let me know how it goes! Much love for watching❤️🥰
❤❤❤❤❤
❤️❤️❤️❤️❤️
At this point do you need a visitor 😂😂😂😂😂😂😂😂😂😂😂😂
🤣🤣🤣🤣😂😂😂 Visitors are welcome 🤗
Do you put the sheets in water first?? No wonder mine always comes out uncooked 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 woooow
What does the foil do?
Oh gosh🤭😅Yes I pre-boil the sheets until they are slightly softer, then take them out immediately so they don’t overcook and I just lay them out.
The sheets continue cooking in the oven with the rest of the ingredients.
We are all learning myself included so now you know try hey so we do it again and see what happens.
The foil helps the top of the lasagna from getting burnt whilst the other ingredients are still cooking.
The steam also helps cook the lasagna and keep all its flavour whilst the it is sealed in with the foil.
Need some discipline when it comes to oil 👐🏽👐🏽👐🏽🙆🏽♀️🙆🏽♀️🙆🏽♀️🙆🏽♀️
😂🤣 Yooooh I get you sis, do it slowly and you can do it well overtime🤭