4 thick gammon slices (7 oz/200 g each)
2 oz (50 g) flour
1 egg
3 1/2 oz (100 g) breadcrumbs
2 tbsp sunflower oil
1 1/4 lb (600 g) frozen creamed leeks
1 fl oz (2 cl) aniseed liqueur freshly grated nutmeg
2 tomatoes
4 slices pumpernickel herbs for decoration
2 oz (50 g) flour
1 egg
3 1/2 oz (100 g) breadcrumbs
2 tbsp sunflower oil
1 1/4 lb (600 g) frozen creamed leeks
1 fl oz (2 cl) aniseed liqueur freshly grated nutmeg
2 tomatoes
4 slices pumpernickel herbs for decoration
method
1. Cover both sides of the gammon with flour, dip into the beaten egg and then turn over in the breadcrumbs. Heat the oil in a frying pan and fry the gammon slices for approximately 4 minutes.
2. Place the frozen creamed leeks and aniseed liqueur into a pot and prepare, following the instructions on the packet. Season with freshly grated nutmeg.
3 Wash and quarter the tomatoes. Then halve each quarter again. Arrange the slices of pumpernickel on plates and cover ' with the gammon slices.
4. Spread the creamed leek onto the gammon slices and cover with the tomato. Finally, decorate with herbs.
2. Place the frozen creamed leeks and aniseed liqueur into a pot and prepare, following the instructions on the packet. Season with freshly grated nutmeg.
3 Wash and quarter the tomatoes. Then halve each quarter again. Arrange the slices of pumpernickel on plates and cover ' with the gammon slices.
4. Spread the creamed leek onto the gammon slices and cover with the tomato. Finally, decorate with herbs.
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