OK Scotch Eggs are a bit fiddly to do at home, But hayho. We're good for a challenge, so we decided to see if we could get Chilli into the yoke as well!
Maybe it’s not traditional, but this recipe has crossed oceans and mutated so much, it’s not easy to say what is actually traditional.
A little Gammon Joint went a very long way….
Ingredients:-
700g Gammon Round Cut
1 Onion, thickly sliced
2 Carrots, chopped
1 large Leek, thickly sliced
2 Parsnips, chopped
2 Sprigs of Fresh Thyme
2 Sprigs of fresh Rosemary
100ml of Lactose free Milk
A heathy glug of Hendersons Relish
2 Tbsp of Cornflour and water, mixed
1l of Chicken Stock
Salt & Pepper to taste
Method:-
(1) Boil the Gammon in water for 30 minutes.
(2) Rinse in cold water and clean the pan out.
(3) Add the Vegetables with the Thyme, Rosemary and season with Salt & Pepper.
(4) Cut the Gammon into large cubes and add to the pan.
(5) Pour over the Stock.
(6) Bring to the boil and then reduce the heat to a simmer.
(7) Add to Cornflour and water fix with a good glug of Hendersons.
(8) Stir well and simmer for 1 ½ to 2 hours until the Gammon is tender.
We topped ours with croutons made from home baked Gluten free Bread, which added a nice crush.
