In a change to my advertised meal plan, I have decided to cook a small gammon joint Instead of the Chilli that I planned – youngest is pinging back home during the week to start his seasonal job, and he loves a chilli – any leftover gammon can be used for lunchbox sandwiches – meal planning, a moveable feast 😇
The gammon is part of a 4 for £10 deal from Iceland, which I bought over Christmas, it cooks from frozen (you can defrost it) and takes about 1:45 hrs or an hour defrosted.
Cauliflowers are part of Aldis Super6 at the moment, so a fairly cheap meal for a Sunday.
I start by chopping the cauliflower into florets, I use the leaves too, these are steamed for 10-15 minutes till tender.
I make the cheese sauce in the Thermomix, but easy to make in a pan, as I always say, just more ‘work’ – into the jug I add, 300ml milk, 30g cornflour, 30g butter a teaspoon of English mustard powder, Pinch of salt and pepper and 100g chopped cheddar cheese. Mix on speed 4 for 2-3 seconds to mix then cook on heat 90 for 7 minutes at speed 4 – done 🤗
Into an ovenproof dish put the cauliflower and cover in the cheese sauce and sprinkle with a little grated cheese – this can go into the oven whilst the gammon is cooking, 20 minutes should do it for the cauliflower.
I have some random veg to use up, Carrots,potatoes, parsnips, red onions and some beetroot so I will roast these to accompany the gammon and veg.
just peel and chop into big chunks into an ovenproof, coat in olive oil and season, cook for 45-60 minutes.
I added a squeeze of honey to the carrots and parsnips, and some balsamic vinegar to the beets and onions – but that’s just by choice 😊
Plated up, it won’t win a beauty contest, but it’s used up some stock and tasted great
After a tidy up in the garden, Hubby bought in some Rhubarb stalks, so pud will be rhubarb crumble with homemade custard.
Clean and chop the rhubarb stalks into a pan with a handful of sugar and a splash of water, and lid on, cook down for 5 minutes.
Pop into an ovenproof dish to cool.
To make the crumble topping I add 125g of chopped butter, 200g of plain flour, 200g of sugar, 100g of portage oats and a heaped teaspoon of dried ginger – all into the Thermomix bowl and whizz on speed 6 for 5-10 seconds – you can of course, put it all into a mixing bowl and rub in with your fingers to a breadcrumb consistency. Top the cooled rhubarb.
This can be cooked at 200 for 20-25 minutes till bubbling hot – leave to cool for at least 10 minutes before serving – it will be lava hot!!!!
Custard is just 300ml Milk, 20g cornflour, 50g sugar, a blob of vanilla bean paste and 2 eggs, again all into the Thermomix bowl, whizz at speed 4 for 5 seconds to mix and then cook for 8 minutes, at heat 90 speed 3 or in a pan over a medium heat and whisk then stir till thickened to desired consistency.
This is a use up meal, it’s not going to be pretty, but it is tasty and filling – just right for a wet, miserable March day 😉