The weather in Melbourne hasn’t been too hot this week (yay!), so I was very happy to switch on the stove again for something filling and hearty (basically, something different to salad).
English Hot-Pot of Amazing Summer Greens and Flaked Gammon
Cookbook: Jamie At Home
Author: Jamie Oliver
200g smoked middle cut of gammon, with the knuckle
Sprig of bay leaves
Small bunch of fresh thyme
Few sprigs of fresh flat leaf parsley, leaves picked, stalks reserved
A few peppercorns
6 medium carrots, scrubbed, tops left on
1 large fennel, cut into 6 pieces, herby tops reserved
6 shallots or 1 large red onion, peeled and cut into 6 pieces
1 celery heart, quartered, yellow leaves picked and reserved
400g new potatoes, lightly scrubbed
6 small turnips, peeled
Sea salt and freshly ground black pepper
4 generous handfuls of summer greens (use spinach, chard, kale or a mixture, roughly shredded)
Good handful of purple sprouting broccoli, stalks trimmed
Extra virgin olive oil
Put gammon into a large deep pot, cover with water and place over a medium heat. As soon as the water comes to the boil, drain the gammon and discard the water – this will get rid of any excess salt in the meat. Tie the bay, thyme and parsley stalks together in a little bunch.
Put gammon back into the pot with the herb bunch and peppercorns. Cover with enough water to submerge the gammon. Bring to the boil then reduce the heat and simmer very gently for around 1 ½ hours. Add carrots, fennel, shallots, celery, potatoes and turnips to the pot, season and bring back to the boil. Simmer for about 45 minutes until cooked.
Remove the gammon and vegetables from the pot using a long pair of tongs or a slotted spoon and keep to one side in a large deep warm dish while you cook the greens. Add the shredded greens and broccoli to the pot and bring the stock back to the boil. Cook for 5 minutes until tender.
Check the seasoning of the boiling stock, then remove the greens and broccoli to the warm dish. Pull the meat apart using two forks, then take the bowl to the table, divide the meat and vegetables between your serving bowls and ladle over plenty of broth. Scatter over the reserved fennel tops, parsley leaves and celery leaves and drizzle over some good extra virgin olive oil. Lovely with a little bit of English mustard on the side. Serves 6 to 8.
Unfortunately, I had trouble finding a few ingredients, in particular the main one - gammon (raw ham), so as an alternate I used silverside. I also had some left over veggies in my fridge including purple cabbage and silverbeet which I added. Don't think I would add the silverbeet again as it had quite an over powering taste.
All in all, it was a tasty dish. Quite subtle in flavour and very moreish, but no "wow" factor. Not a dish I would make to impress, but a yummy homely dish (and quite healthy).