This dish is delicious - oh no it isn't, oh yes it is

2 servings

Ingredients

Quantity Ingredient
1 Leek; well rinsed
5 tablespoons Olive oil
1 small Smoked gammon joint; about 675 g, fat
; removed and gammon
; roughly chopped
2 tablespoons White wine
2 tablespoons Double cream
1 tablespoon Thyme leaves
2 tablespoons Plain flour; plus 175g/6oz plain
; flour
115 grams Cold cubed butter
1 teaspoon English mustard powder
1 teaspoon Chopped fresh tarragon
2 Egg yolks
8 Sausages
3½ tablespoon Honey
2 tablespoons Balsamic vinegar
150 millilitres Red wine
1 Parsnip; coarsely grated
3 Egg whites
8 tablespoons Caster sugar; plus 55g/2oz caster
; sugar
1 large Pinch ground cinnamon
435 grams Ready cooked custard tart
1 Orange; peeled and cut into
; segments
1 200 millilit Babycham
Salt and pepper
1 Sprig fresh coriander; to garnish

Directions

Preheat oven to 220c/452f/Gas 7.

1 Cut half the leek into thin julienne strips. Heat 1 tbsp olive oil in a frying pan and cook the leek gently until softened.

2 Add the ham and cook for another minute to heat through. Add the white wine and double cream and simmer.

3 Sprinkle over the thyme leaves, 2 tbsp flour and 1 tbsp water and stir to make a smooth sauce. Tip the mixture onto a greased pie plate.

4 Place 175g/6oz flour and 85g/3oz butter in a food processor and blitz to make crumbs. Add the mustard powder, tarragon, egg yolks and 2 tbsp olive oil and 'pulse' to make a dough.

5 Roll out on a floured worksurface and lay on top of the leek and ham filling. Seal the edges of pastry, trim off the excess and bake in the oven for 12-15 minutes, or until the pastry is golden brown and cooked through.

Slice and garnish with sprigs of coriander.

6 Heat 1 tbsp olive oil in a large ovenproof frying pan, add the sausages and cook for 2-3 minutes, turning often to brown all over. Drizzle over 2 tbsp honey, put the pan to the oven and cook for 8-10 minutes, until cooked through.

7 Slice half the remaining leek and place in a pan with balsamic vinegar and red wine. Boil and simmer rapidly until reduced and thickened.

8 Heat 1 tbsp olive oil in a wok. Chop the remaining leek and add to the pan with the grated parsnip. Stir-fry until the vegetables are tender, season and add 25g/1oz butter.

9 Cook for another minute or so, until the butter has melted, then add 1½ tbsp honey and toss together.

10 Pile the stir-fried parsnips on a plate, arrange the sausages on top and drizzle over the sauce.

11 For the Meringue Custard Tart: Whisk together the egg whites, 8 tbsp caster sugar and a pinch of ground cinnamon until stiff peaks.

12 Pipe or spoon the meringue over the surface of the custard tart, sprinkle over more cinnamon and place on a baking sheet and cook in the oven for 6-8 minutes, or until golden brown.

13 Heat 55g/2oz caster sugar in a frying pan, add the orange segments and cook until caramelised. Serve the tart on a plate with caramelised oranges.

Pour the Babycham into glasses. Converted by MC_Buster.

NOTES : Chef - Lesley Waters

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

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