Saturday, 12 September 2009
With avocado season well in the swing why not try this dish for a change. If you cannot get gammon steaks you can use thinner cuts of good ham - or how about a pork chop? It is best served with sweet potatoes but if they are not available chips or a baked potato are also very good. Garnish as you wish - perhaps with chopped tomato and/or olives. 500g crushed, tinned, pineapple 100g brown sugar 2 tbsp dry hot English mustard 1 tsp ground cloves 6 250g gammon steaks 2 ripe avocados, peeled and stoned Combine the pineapple, brown sugar, mustard and cloves. Lay the ham steaks on a baking tray and spread the pineapple mixture over the steaks. Place in an oven pre-heated to 180 c and bake for 20 minutes. Cut the avocado into 1cm slices then lift the gammon steaks onto dinner plates and arrange some 4 or 5 slices of avocado on each gammon steak, Serve with sweet potatoes baked with butter salt and pepper.
Friday, 11 September 2009
A simple and different quiche - for a main meal add a salad and some garlic bread - as a starter it needs nothing to enhance it! 1 large tin pink salmon 1 pie crust (9-inch pie pan) 3 large potatoes -- peeled and sliced thinly 2 eggs 1/2 cup milk 1 cup cottage or cream cheese 2 tablespoons dill (preferably fresh) -- chopped 1/4 teaspoon salt and pepper Layer potato slices in pie crust, then add salmon. Mix remaining ingredients in mixing bowl and pour carefully over pie. Bake at 325 degrees F for 25-30 minutes, or until knife blade comes out clean. Serve at room temperature or chilled.
Thursday, 10 September 2009
now we can get vegetarian sausages this is a favourite meal of ours - but if you want meat - use good pork or beef instead.
2 1/2 pounds small potatoes -- rinsed = (peeled if desired) 1 teaspoon salt 1 teaspoon olive oil 1 large onion -- halved lengthwise, and sliced - (2 cups) 1 teaspoon sugar 1/2 teaspoon dried thyme 2 tablespoons all-purpose flour 1 1/2 cups vegetable or mushroom broth 1/3 cup red wine 1 tablespoon soy sauce 1 package soy "sausage" links - (8 oz) -- thawed if frozen, cut into bite-size pieces or use real pork sausages (grilled) for non-vegetarians 1 cup low-fat milk -- heated = (or soy milk) 1 teaspoon butter or margarine Bring large pot of water to a boil. Add potatoes and salt and cook until tender, about 15 minutes. Meanwhile, heat oil in large saucepan over medium-high heat. Add onion, sugar and thyme and cook, stirring often, until onion slices are golden. Stir in flour and cook, stirring, 2 minutes. Stir in broth, wine and soy sauce. Simmer until thickened, stirring continuously. Add "sausage" to gravy and simmer until heated through. Drain and rinse potatoes; mash with potato masher (add chopped or dried dill or horseradish if liked) . Add warm milk and butter and whip potatoes with hand mixer until fluffy. Add salt and pepper to taste. Serve mashed potatoes topped with gravy and "sausages." This goes well with chopped spinach and popovers!