Showing posts with label Delicious Mains. Show all posts
Showing posts with label Delicious Mains. Show all posts
I was tempted into buying a ham steak the other day when I was at the shops. A full cut, bone in round, cut from the shank of the ham.
It had been a very long time since I had had this kind of ham. Because I am only one person, I tend to resist larger pieces of meat unless I am having company over.
Most smaller ham steaks have been pressed into shape, boiled and sliced, ready for frying. Its not often you have a chance to enjoy one in its natural state. I was feeling like a treat and could not resist.
I know I could have just cut off a piece and froze the rest. Truth be told I am not fond of ham that has been frozen. It loses something in the freezing. I cooked the whole thing and will enjoy the leftovers over the next few days in a variety of ways.
Ham and eggs, ham hash, etc.
On this first day however I enjoyed a Ham Steaks Sheet Pan Dinner with vegetables and potatoes. I love, LOVE sheet pan dinners!! They make for quick and easy suppers.
With this one it is a simple matter of pre-cooking the vegetables (which you could conceivably do the night before and refrigerate) and then throw them onto a baking sheet with the ham steaks, which are drizzled with a lush honey-mustard sauce.
Once you have everything on the baking sheet, its a very simple pop into the oven and bake for 20 to 25 minutes supper! Quick and easy peasy!
These sweet and savory slices of ham, along with the vegetables also work as a hearty brunch idea. You could add some scrambled egg on the side and cut back a bit on the vegetables, or leave just as is!
It would also make a great, simple, quick and easy Easter Dinner. We always had ham for Easter when I was growing up. If you are a singleton like myself, this is a way of enjoying a ham dinner without tons of leftovers!
Or washing up, ahem. I always line my sheet pans with aluminum foil for easy clean up because I guess I am kind of lazy. Oh well! At least I am honest about myself!
WHAT YOU NEED TO MAKE HAM STEAK SHEET PAN DINNER
Ham steaks are just about the most delicious way to satisfy that ham craving when you don't have enough people to justify baking a whole ham, but are still wanting a tasty ham dinner!
- 1 large full round bone in ham steak, cut into 4 portions
- 8 small red potatoes, quartered
- 1/2 pound (250g) green beans trimmed
- 1/2 pound (250g) butternut squash cubes (1/2 inch cubes)
- 3 TBS olive oil, divided
- 2 cloves garlic grated
- 1/4 cup (85g) honey
- 3 TBS grainy mustard
- 2 TBS Dijon mustard
- 2 TBS water
- 1/2 tsp finely chopped fresh rosemary
- 1 tsp garlic powder
- fine sea salt and black pepper to taste
I adapted this recipe from one on Eatwell 101. I did make a few adaptions to the ingredients and recipe because I am on a low fodmap diet at the moment.
One change I had to make was to leave out the garlic altogether. Instead I used garlic infused olive oil which is fodmap friendly. I got mine on Fody. Fody is a site that sells products that safe for people with lactose, gluten and IBS issues to eat.
Another change that I made was reduce the number of beans and add some cubed butternut squash. I actually used a bag of frozen yellow/green bean and baby carrots mixture and added in the butternut squash.
I think you could pretty much use any vegetable that you enjoy.
I also used different ham than they specified. See above. Other than that I did everything pretty much the same as they did on Eating Well, with excellent results.
HOW TO MAKE HAM STEAK SHEET PAN DINNER
Preheat the oven to 400*F/200*C/ gas mark 6. Line a large sheet pan with some aluminum foil and grease the foil.
Whisk the honey, mustard, grated garlic, 1 TBS of olive oil and water together in a bowl. Add the minced rosemary and season to taste with salt and pepper. (Remember ham is salty.)
Place the potato quarters into lightly salted cold water. Bring to the boil and then boil for exactly 8 minutes. Drain. Blanch the green beans and butternut squash in boiling water for several minutes. Drain well.
Place the ham pieces, slightly overlapping on one side of the baking sheet. Place the green beans and butternut squash in the middle and then pop the potatoes onto the opposite end to the ham.
Stir the remaining oil together with the garlic powder and some salt and pepper. Drizzle this over the vegetables and the potatoes, tossing them together with your hands to lightly coat.
Bake in the preheated oven for 20 to 25 minutes, until the ham steaks begin to brown and the vegetables are all tender. You can pop the sheet pan under the grill for a few minutes if you desire.
Divide the ham, vegetables and potatoes amongst 4 heated plates and serve. Pass any remaining honey mustard sauce at the table. This is quite simply delicious!
This was one of the nicer meals I have enjoyed recently. It was not only gluten and lactose free, but incredibly delicious, with a lovely variety of vegetables to enjoy.
I do love my meat and veg. Every now and then I toy with the idea of becoming a vegetarian, but . . . I do enjoy meat and veg so I would probably miss certain things like ham, and bacon, pork chops, chicken, turkey, beef . . . ie. meat.
I know. Me <=========== hopeless.
Ham Steak Sheet Pan Dinner
Yield: 4
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
This delicious Ham steak baked in the oven with green beans, butternut squash and potatoes is a quick and easy favorite.
Ingredients
- 1 large full round bone in ham steak, cut into 4 portions
- 8 small red potatoes, quartered
- 1/2 pound (250g) green beans trimmed
- 1/2 pound (250g) butternut squash cubes (1/2 inch cubes)
- 3 TBS olive oil, divided
- 2 cloves garlic grated
- 1/4 cup (85g) honey
- 3 TBS grainy mustard
- 2 TBS Dijon mustard
- 2 TBS water
- 1/2 tsp finely chopped fresh rosemary
- 1 tsp garlic powder
- fine sea salt and black pepper to taste
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a large sheet pan with some aluminum foil and grease the foil.
- Whisk the honey, mustard, grated garlic, 1 TBS of olive oil and water together in a bowl. Add the minced rosemary and season to taste with salt and pepper. (Remember ham is salty.)
- Place the potato quarters into lightly salted cold water. Bring to the boil and then boil for exactly 8 minutes. Drain.
- Blanch the green beans and butternut squash in boiling water for several minutes. Drain well.
- Place the ham pieces, slightly overlapping on one side of the baking sheet. Place the green beans and butternut squash in the middle and then pop the potatoes onto the opposite end to the ham.
- Stir the remaining oil together with the garlic powder and some salt and pepper. Drizzle this over the vegetables and the potatoes, tossing them together with your hands to lightly coat.
- Bake in the preheated oven for 20 to 25 minutes, until the ham steaks begin to brown and the vegetables are all tender. You can pop the sheet pan under the grill for a few minutes if you desire.
- Divide the ham, vegetables and potatoes amongst 4 heated plates and serve. Pass any remaining honey mustard sauce at the table.
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Can a person ever have too many ways to roast a chicken? I think not! Roast chicken is a real family favorite around here. Most members of my family would rather have roast chicken than roast turkey. It is something which we never tire of.
And in a world where the cost of food keeps rising and rising all the time, roasting a chicken makes great economical sense! A person might balk when they see the initial cost of a roasting chicken, but when you consider that you are going to be getting two or three meals from it, depending on its size, it becomes quite an economical choice!!
Depending on the side dishes you choose to serve with it, you can get a hearty meal on the first day, of carved chicken, with stuffing and a variety of vegetables and gravy.
If you haven't made pigs of yourselves, you can often have sandwiches the day after, and then a soup from the spent carcass. Very economical indeed.
The recipe I am sharing today comes from a book entitled The Country Cooking of Ireland, by Colman Andrews. This is one of the books I chose to replace when I moved back to Canada. It is filled with lovely recipes.
The photos of the recipes are all very delicious looking and the recipes all sound and using simple, readily available ingredients for the most part.
Photography by Christopher Hirsheimer
Interspersed between the gorgeous photographs are wonderful snippets of history, interesting people and facts.
In short it inspires one to get into the kitchen and start cooking!
This recipe for roast chicken is attributed to Myrtle Allen of the Ballymaloe Cookery School in Ireland, where it is served with bread sauce, crisp bacon, homemade sausages, black pudding and Colcannon. A hearty repast indeed!
I'm not sure I could eat all that at one sitting!!! Must be meant for farm folk who labor hard all day!
The end result of this recipe is a deliciously tender and juicy roast chicken, with golden skin, a fabulously tasty herbed bread stuffing and a lovely tasty gravy.
I always add potatoes to my roasting tin because we like to have roasted potatoes with our chicken. Just par boil them, toss with some oil and then scatter them around the chicken in the roasting tin.
WHAT YOU NEED TO MAKE BALLYMALOE HOUSE ROAST CHICKEN WITH HERB STUFFING
Simple ingredients put together in the most delicious way!
- 2 cups (480ml) chicken stock
- one (4 to 5 lb / 2 to 2 1/2 kg) roasting chicken, with neck and giblets
- 3 TBS butter
- 1 medium onion, finely chopped
- 2 cups (120g) fresh white bread crumbs
- 1 TBS chopped parsley
- 2 TBS chopped fresh thyme or winter savory, plus 5 to 6 sprigs of thyme
- 1 TBS chopped fresh chives
- salt and black pepper to taste
- 1 TBS white flour
Do be sure to buy the very best roasting chicken that you can afford. I buy free range if possible. This chicken was a President's Choice Free From Roasting Chicken.
If you can, try to get one with the neck and giblets included. This adds flavor to the stock you will be using to make the gravy. If you can't get them, then just use the stock without them. The gravy won't have quite as much flavor, but it will still be very good.
HOW TO MAKE BALLYMALOE HOUSE ROAST CHICKEN WITH HERB STUFFING
You will begin by making the stock which will be used for the gravy. Bring the chicken stock to a boil in a medium sized saucepan, then reduce to medium low. Add the chicken neck and giblets. Simmer for half an hour, until the stock has reduced by 1/3. Set aside to cool, then strain, discarding any solids.
Melt the butter in another saucepan over low heat. When it starts to foam add the onion. Cook, stirring frequently, without coloring, for 6 to 8 minutes until softened. Remove from the heat and stir in the bread crumbs and herbs. Season to taste with salt and black pepper. Allow to cool completely to room temperature.
Preheat the oven to 400*F/200*C/gas mark 6.Season the chicken all over, inside and out, with salt and black pepper. Fill the cavity with the stuffing, taking care not to pack it in too tightly. (Any extra can be cooked separately in a small dish along with the chicken, see below.)
Push the thyme sprigs into the stuffing, so that they protrude a bit. Secure the opening with a small skewer. Place onto a rack in a roasting tin.
Put into the oven and roast for half an hour. Reduce the oven temperature to 350*F/ 180*C/ gas mark 4. Place any extra stuffing into a small covered casserole and pop into the oven. Continue to roast the chicken for an additional 20 minutes per pound/40 minutes per kg. The chicken is done when the juices run clear when a skewer is poked into one of the thighs. The legs will also be a bit loose in the socket.
Remove the chicken and stuffing from the oven. Remove the chicken to a large plate and lightly tent. Skim off and discard any excess fat from the juices in the roasting tin.
Place the tin over low heat on top of the stove. Whisk in the flour, stirring constantly until a roux forms. Whisk in the reserved stock. Increase the heat to high and whisk to deglaze the pan, scraping up any brown bits, etc.
Cook, stirring constantly, until the gravy thickens. Leave to simmer for several minutes. Remove the stuffing from the cavity of the chicken and stir together with the extra stuffing. Carve the chicken and serve hot with the stuffing, gravy and any extra vegetables you want to serve.
With the chicken carved into thin slices and gravy ladled over top, it makes for a very lovely meal, with plenty of leftovers to be enjoyed in either a casserole or sandwiches the next day and a soup after that with the bones.
If you don't want to make a soup right way, you can pack the bones into a zip lock freezer bag and freeze them until you do!
These are our favorite kinds of meals to enjoy. How about you???
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Irish Roast Chicken with Herb Stuffing
Yield: 6-8
Properly roasted, moist and tender chicken. Well flavored with a delicious stuffing and gravy. Buy the best roasting chicken that you can afford.
Ingredients
- 2 cups (480ml) chicken stock
- one (4 to 5 lb / 2 to 2 1/2 kg) roasting chicken, with neck and giblets
- 3 TBS butter
- 1 medium onion, finely chopped
- 2 cups (120g) fresh white bread crumbs
- 1 TBS chopped parsley
- 2 TBS chopped fresh thyme or winter savory, plus 5 to 6 sprigs of thyme
- 1 TBS chopped fresh chives
- salt and black pepper to taste
- 1 TBS white flour
Instructions
- Bring the chicken stock to a boil in a medium sized saucepan, then reduce to medium low. Add the chicken neck and giblets. Simmer for half an hour, until the stock has reduced by 1/3. Set aside to cool, then strain, discarding any solids.
- Melt the butter in another saucepan over low heat. When it starts to foam add the onion. Cook, stirring frequently, without coloring, for 6 to 8 minutes until softened. Remove from the heat and stir in the bread crumbs and herbs. Season to taste with salt and black pepper. Allow to cool completely to room temperature.
- Preheat the oven to 400*F/200*C/gas mark 6.
- Season the chicken all over, inside and out, with salt and black pepper. Fill the cavity with the stuffing, taking care not to pack it in too tightly. (Any extra can be cooked separately in a small dish along with the chicken, see below.) Push the thyme sprigs into the stuffing, so that they protrude a bit.
- Secure the opening with a small skewer. Place onto a rack in a roasting tin.
- Put into the oven and roast for half an hour. Reduce the oven temperature to 350*F/ 180*C/ gas mark 4. Place any extra stuffing into a small covered casserole and pop into the oven. Continue to roast the chicken for an additional 20 minutes per pound/40 minutes per kg. The chicken is done when the juices run clear when a skewer is poked into one of the thighs. The legs will also be a bit loose in the socket.
- Remove the chicken and stuffing from the oven. Remove the chicken to a large plate and lightly tent.
- Skim off and discard any excess fat from the juices in the roasting tin. Place the tin over low heat on top of the stove. Whisk in the flour, stirring constantly until a roux forms. Whisk in the reserved stock. Increase the heat to high and whisk to deglaze the pan, scraping up any brown bits, etc.
- Cook, stirring constantly, until the gravy thickens. Leave to simmer for several minutes.
- Remove the stuffing from the cavity of the chicken and stir together with the extra stuffing. Carve the chicken and serve hot with the stuffing, gravy and any extra vegetables you want to serve.
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My sister and I went halves on a pot roast in the grocery store yesterday. The cost of the whole roasts was outrageous and they had no small ones, so we just asked the butcher guy to cut one in half for us. It was still $9 each, but a lot better than $18.
I had had my eye on this recipe for a Mississippi Pot Roast that I had seen over on How to Feed a Loon for several months now. In fact I think I bought a jar of pepperoncini peppers back in November of last year with the idea in mind that I was going to make it.
And that is exactly what I did today and I have to tell you, this was one of the most fabulous tasting pot roasts I have ever cooked or eaten. I kid you not!
I did make a few major changes from their recipe, but I will let you know all about them!
If you are looking for a great supper that is not only delicious but very easy to make, read on! This one is destined to become a family favorite!
The original recipe made enough to serve 8 people so I cut the recipe in half to make only four servings, or to serve two people with leftovers. I don't know about you, but I enjoy pot roast leftovers. They come in really handy for pot pies, hash, etc.
I also cooked mine in an oven rather than a slow cooker, which meant that it was done sooner. You can certainly cook this in a slow cooker/crockpot however. It will take roughly 8-10 hours on low or 3 to 5 hours on high.
I did it in the oven for 3 hours at 350*F/180*C.
You are probably wondering what Pepperoncini are. They are a type of Italian hot pepper, packed in a pickle brine.
They are green, and not as spicy as a jalapeno pepper. I find them to be quite pleasant. I bought mine on Amazon, but I think in American they will be available in the grocery stores.
Sweet and hot they are not as hot and spicy as some other peppers and they work very well in dishes such as this one. I suppose you could use some hot sauce in their place and some ordinary pickle brine, if you can't find them.
You could also use jalapeno peppers, seeded and skinned, but do expect that they will be a lot hotter, and you will have to substitute the brine with something else. Again, I suggest regular pickle brine.
WHAT YOU NEED TO MAKE MISSISSIPPI POT ROAST
Only seven basic ingredients, that's all!
- 2 pound pot roast (chuck, brisket, bottom round, etc. a braising roast)
- 1 packet dry onion soup mix
- 1 packet dry ranch dressing mix
- 6 pickled pepperoncini peppers
- 1/4 cup (60ml) brine from the pepper jar
- 1/4 up (60ml) apple juice
- 4 TBS butter, cubed
The roast I used was a large bottom round roast that had been cut into two smaller roasts. It was just large enough to serve four people comfortably or two with plenty of leftovers.
Dry onion soup mix is readily available in the shops. When I was was in the UK, I used to buy it online via Amazon. I think the brand was Knorr. Here in North America it is Lipton.
Also the dry ranch dressing mix, in the UK you can buy it online. Here in Canada I used Club House brand which I bought on Amazon. You can also make your own from scratch. There are a great many recipes for doing so to be found online.
The apple juice was my own addition and not included in the original recipe. It is something I always use in my regular pot roast recipe and I knew it would work well with the other ingredients.
It also helps to tenderize the roast and makes for a very flavorful mix to toss the shredded roasted meat in at the end.
The butter adds a lovely richness. Altogether all of these flavors work beautifully and there is no need for any additional seasoning whatsoever.
HOW TO MAKE MISSISSIPPI POT ROAST
One thing which I really loved about this roast was its easy of preparation. Whether you choose to use a crock pot or to cook it in a casserole dish as I did, nothing could really be easier.
I did not bother to brown the roast as they did in the original recipe. It worked perfectly fine without doing so and was very flavorful regardless.
Preheat the oven to 350*F/180*C/ gas mark 4.
Pat the meat dry and place into a heavy casserole dish (with a tight fitting lid). Sprinkle the onion soup mix and dry ranch dressing mix over top of and around the roast in the pan.
Place the pepperoncini around the roast. Add the cubes of butter, making sure some are on top of the roast.
Mix together the pepperoncini brine and the apple juice. Pour around the roast. Cover tightly.
Roast for 2 /2 to 3 hours, turning the roast around in the pan juices occasionally.
Remove from the oven and shred the meat in the casserole with two forks, stirring to incorporate the juice. Serve warm.
The juices from this roast are beautifully flavored and the meat is fork tender. Mixed together they were both incredibly delicious.
Added into the mix those slightly spiced peppers, and then with the melted butter . . . . heavenly bliss indeed!!
You can serve this with rice or whatever you want, but ideally a nice mound of beautifully mashed potatoes goes very well. My recipe for Perfect Creamy Mashed Potatoes is an excellent choice and what I enjoyed with it today.
You can enjoy whatever vegetables you like on the side, but today I had buttered carrots and swede. Altogether this was a really wonderful meal. I thoroughly enjoyed it, and am really looking forward to the leftovers!!!
Mississippi Pot Roast
Yield: 4
Prep time: 10 MinCook time: 3 HourTotal time: 3 H & 10 M
This fabulously delicious pot roast is probably one of the easiest pot roasts you can make. With only a few ingredients, it is sure to become a family favorite.
Ingredients
- 2 pound pot roast (chuck, brisket, bottom round, etc. a braising roast)
- 1 packet dry onion soup mix
- 1 packet dry ranch dressing mix
- 6 pickled pepperoncini peppers
- 1/4 cup (60ml) brine from the pepper jar
- 1/4 up (60ml) apple juice
- 4 TBS butter, cubed
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Pat the meat dry and place into a heavy casserole dish (with a tight fitting lid).
- Sprinkle the onion soup mix and dry ranch dressing mix over top of and around the roast in the pan.
- Place the pepperoncini around the roast. Add the cubes of butter, making sure some are on top of the roast.
- Mix together the pepperoncini brine and the apple juice. Pour around the roast. Cover tightly.
- Roast for 2 /2 to 3 hours, turning the roast around in the pan juices occasionally.
- Remove from the oven and shred the meat in the casserole with two forks, stirring to incorporate the juice.
- Serve warm.
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