Saucy ham and prawn rolls recipe
information
VARIATIONS
Use slices of roast pork instead of the ham.
If preferred, make your own stuffing with 75 g (3 oz) cooked rice (you will need 25 g (1 oz) raw rice), chopped celery, green pepper and mushrooms.
For a stronger flavoured sauce use Gruyere cheese instead of Cheddar.
ingredients
8 slices cooked ham, total weight 250 g (9 oz)
100 g (4 oz) packet parsley and thyme stuffing mix
50 g (2 oz) peeled prawns, defrosted if frozen
chopped parsley sprigs, to garnish
100 g (4 oz) packet parsley and thyme stuffing mix
50 g (2 oz) peeled prawns, defrosted if frozen
chopped parsley sprigs, to garnish
Cheese sauce
75 g (3 oz) Cheddar cheese, grated
25 g (1 oz) margarine or butter
25 g (1 oz) plain flour
300 ml (1/2 pint) milk
pinch of freshly grated nutmeg
1/2 teaspoon made English mustard
salt and freshly ground black pepper
25 g (1 oz) margarine or butter
25 g (1 oz) plain flour
300 ml (1/2 pint) milk
pinch of freshly grated nutmeg
1/2 teaspoon made English mustard
salt and freshly ground black pepper
method
1. Heat the oven to 200C/400F/Gas 6,
2. Make the stuffing according to packet instructions. Allow to cool slightly and mix in the prawns.
3. Divide the stuffing between the ham slices, spooning it in a strip about 1 cm (1 1/2 inch) from one edge. Starting at the edge nearest the stuffing, carefully roll up each slice of ham. Place the prawn-filled ham rolls, with the join side down, in a shallow ovenproof dish large enough to hold them in a single layer.
4. Make the sauce: melt margarine in a saucepan, sprinkle in the flour and stir over low heat for 1 - 2 minutes until straw-coloured. Remove from heat and gradually stir in the milk. Add the nutmeg and mustard and season to taste with salt and pepper. Return to the heat and simmer, stirring, until thick and smooth. Remove the pan from the heat and stir in half the grated Cheddar cheese.
5. Pour the sauce over the ham rolls and sprinkle with the remaining cheese. Bake in the oven for 20 minutes until the sauce is golden and bubbling. Garnish with parsley and serve at once straight from the dish.
2. Make the stuffing according to packet instructions. Allow to cool slightly and mix in the prawns.
3. Divide the stuffing between the ham slices, spooning it in a strip about 1 cm (1 1/2 inch) from one edge. Starting at the edge nearest the stuffing, carefully roll up each slice of ham. Place the prawn-filled ham rolls, with the join side down, in a shallow ovenproof dish large enough to hold them in a single layer.
4. Make the sauce: melt margarine in a saucepan, sprinkle in the flour and stir over low heat for 1 - 2 minutes until straw-coloured. Remove from heat and gradually stir in the milk. Add the nutmeg and mustard and season to taste with salt and pepper. Return to the heat and simmer, stirring, until thick and smooth. Remove the pan from the heat and stir in half the grated Cheddar cheese.
5. Pour the sauce over the ham rolls and sprinkle with the remaining cheese. Bake in the oven for 20 minutes until the sauce is golden and bubbling. Garnish with parsley and serve at once straight from the dish.
serving amount
serves 4
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