Apples and pork are a winning combination in this rich supper dish that marries the sharp, tart taste of apple with the smoothness of double cream.Ingredients
1tbsp sunflower oil
25g butter
1 onion, chopped
2 sticks celery, trimmed and sliced
2 eating apple, peeled, cored and thickly sliced
450g lean un-smoked rind-less gammon, trimmed and cubed
1tbsp chopped fresh sage or 1tsp dried sage
300ml chicken stock
150ml dry cider
Salt and freshly ground black pepper
2tbsp corn flour
4tbsp double cream
1tbsp sunflower oil
25g butter
1 onion, chopped
2 sticks celery, trimmed and sliced
2 eating apple, peeled, cored and thickly sliced
450g lean un-smoked rind-less gammon, trimmed and cubed
1tbsp chopped fresh sage or 1tsp dried sage
300ml chicken stock
150ml dry cider
Salt and freshly ground black pepper
2tbsp corn flour
4tbsp double cream
Preparation
Step1
Preheat the oven to 200C/Gas 6. Heat the oil and butter in a large pan. Fry the onion, celery, apple, gammon and sage for 10 minutes, stirring, until lightly browned.
Step2
Add the stock and cider and season well. Bring to the boil, cover and simmer gently for 10 minutes
Step3
Blend the corn flour and cream to make a paste, stir into the gammon mixture and cook, stirring, for 2 minutes until the sauce has thickened. Spoon into a large, oval gratin dish and set aside
Step4
To make the topping, sieve the flour into a bowl and rub in the butter like breadcrumbs.
Step5
Stir in the herbs, salt, bacon and milk and bind together to form a softish dough. Transfer to a floured surface and knead very lightly until smooth.
Step6
Roll out to a thickness of 1cm and using a 5cm found cutter, stamp out nine or ten scone rounds, re-rolling when necessary. Arrange the scones round the edge of the dish so that they overlap slightly. Glaze the tops with a little milk.
Step7
Put the dish on a baking sheet and cook in the oven for 25 minutes until the scones have risen and are golden
Now our dish is ready to serve
Serves 4
Preparation time 30 minutes
Cooking 25 minutes
Fat per serving 37g
Calories per serving 690
Step1
Preheat the oven to 200C/Gas 6. Heat the oil and butter in a large pan. Fry the onion, celery, apple, gammon and sage for 10 minutes, stirring, until lightly browned.
Step2
Add the stock and cider and season well. Bring to the boil, cover and simmer gently for 10 minutes
Step3
Blend the corn flour and cream to make a paste, stir into the gammon mixture and cook, stirring, for 2 minutes until the sauce has thickened. Spoon into a large, oval gratin dish and set aside
Step4
To make the topping, sieve the flour into a bowl and rub in the butter like breadcrumbs.
Step5
Stir in the herbs, salt, bacon and milk and bind together to form a softish dough. Transfer to a floured surface and knead very lightly until smooth.
Step6
Roll out to a thickness of 1cm and using a 5cm found cutter, stamp out nine or ten scone rounds, re-rolling when necessary. Arrange the scones round the edge of the dish so that they overlap slightly. Glaze the tops with a little milk.
Step7
Put the dish on a baking sheet and cook in the oven for 25 minutes until the scones have risen and are golden
Now our dish is ready to serve
Serves 4
Preparation time 30 minutes
Cooking 25 minutes
Fat per serving 37g
Calories per serving 690
