Glazed Gammon with Leek and Cider Sauce
Asda and Leiths School of Food and Wine have joined forces in an exclusive partnership which has seen a team of experienced Leiths chefs spend months selecting the very best food and wine from the Asda Extra Special range.
The Leiths chefs have also created a collection of delicious recipes and tips which are available online at www.asda.com/extraspecial
Glazed Gammon with Leek and Cider Sauce
As an alternative to cider, you could try making this dish with apple juice
Serves 4 - 6
Ready in 1 hour 30 minutes
1-1.4kg Asda Extra Special Wiltshire Cured Unsmoked Silverside Gammon Joint
1 onion, sliced
1 carrot, sliced
2 sprigs thyme
5 black peppercorns
440ml can dry cider
50g butter
4 small or 2 medium leeks, finely sliced and rinsed
50g plain flour
300ml milk
2tbsp Asda Extra Special Spanish Orange Blossom Honey
2tbsp Asda Extra Special Tewkesbury Mustard
4tbsp chopped fresh parsley
Asda Extra Special Creamy Marilyn Potatoes and Asda Extra Special Purple Sprouting Broccoli, to serve
Put the gammon joint in a large saucepan with the onion, carrot, thyme, peppercorns and cider. Cover the joint with cold water, bring to the boil, cover and simmer for 25 minutes per 450g. (Make sure the water level is topped up to cover the joint during cooking.)
Melt the butter in a small saucepan, add the leeks and cook over a very low heat until completely soft, but not brown
Stir in the flour and cook, stirring, for 1 minute. Remove the pan from the heat and gradually add the milk, stirring continuously. Set aside until the gammon is cooked. Preheat the oven to 220C/200C Fan/Gas 7
Remove the joint from the pan and leave to cool slightly. Turn the heat up and reduce the liquid by boiling rapidly until the flavour is strong, but not too salty
Wearing rubber gloves, remove the skin from the gammon but leave the fat underneath. Mix together the honey and mustard and spread over the gammon. Put it on a baking tray and bake for 20 minutes or until brown and caramelised
Strain the reduced cooking liquor and slowly add 200ml of it to the leek sauce, stirring. Bring the sauce up to the boil and simmer for 2-3 minutes. Stir in the parsley and season with pepper. Serve with the gammon, potatoes and purple sprouting broccoli
Mini Chocolate Truffle Cakes
A rich, indulgent Easter treat the whole family will love
Makes 12
Ready in 45 minutes
125g Asda Unsalted Butter, softened
125g caster sugar
125g plain flour
2 level tbsp cocoa
2 large free-range eggs
2 level tsp baking powder
2-3tbsp milk
For the truffle topping
150g Asda Extra Special Dark Chocolate, grated or chopped into very small pieces
200ml Asda Double Cream
2 level tbsp caster sugar
Flake chocolate bar and mini sugar-coated eggs, to decorate
Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole patty tin with large cupcake cases
Put all the ingredients for the cakes except the milk into a bowl and beat together using an electric whisk or wooden spoon. Add the milk a little at a time to bring to a dropping consistency
Share the mixture between the cake cases and bake in the middle of the oven for 15-20 minutes. Allow to cool completely
To make the truffle topping, put the chocolate into a bowl. Put the cream and caster sugar into a small saucepan and bring almost to the boil. Pour the hot cream over the chocolate and stir until melted and smooth. Allow to cool slightly until spreadable
When the cakes are cold, spread the soft, room temperature truffle topping over the top of each one. Crumble a Flake bar and sprinkle a little over the topping to make a small nest. Carefully place a couple of mini sugar-coated eggs on top of each one. Alternatively, dust the truffle topping with a little cocoa powder