Gammon and leek cobbler recipe
information
Calories per serving 450
ingredients
low fat cooking spray
350 g (12 oz) gammon steaks, cut into thin strips
350 g (12 oz) leeks, sliced
225 g (8 oz) carrots, sliced
600 ml (20 fl oz) pork or ham stock
1 teaspoon Dijon mustard
2 tablespoons dark soy sauce
50 g (1 3/4 oz) pearl barley
350 g (12 oz) gammon steaks, cut into thin strips
350 g (12 oz) leeks, sliced
225 g (8 oz) carrots, sliced
600 ml (20 fl oz) pork or ham stock
1 teaspoon Dijon mustard
2 tablespoons dark soy sauce
50 g (1 3/4 oz) pearl barley
For the cobbler
175 g (6 oz) self raising white flour plus 1 teaspoon for rolling
1/2 teaspoon baking powder
a pinch of salt
25 g (1 oz) polyunsaturated margarine
1 teaspoon dried thyme
1 tablespoon skimmed milk
1/2 teaspoon baking powder
a pinch of salt
25 g (1 oz) polyunsaturated margarine
1 teaspoon dried thyme
1 tablespoon skimmed milk
method
1. Heat a large non stick saucepan and spray it with low fat cooking spray.
2. Add the gammon, leeks and carrots and stir fry for 5 minutes.
3. Add the stock, mustard, soy sauce and pearl barley and bring to the boil.
4. Reduce the heat and simmer for 20 minutes.
5. Meanwhile, preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
6. Sift the flour and baking powder into a mixing bowl and add a pinch of salt
7. Rub in the margarine until the mixture resembles fine breadcrumbs.
8. Stir in the dried thyme and add enough cold water to a form soft dough.
9. Roll out the dough on a lightly floured surface to a thickness of about 1 cm (1/2 inch) and then cut it into twelve 4 cm (1 1/2 inch) squares.
10. Spoon the gammon mixture into an ovenproof dish.
11. Arrange the square cobblers around the edge and brush them with milk.
12. Bake the dish in the oven for 25 minutes, until the cobblers are risen and golden.
2. Add the gammon, leeks and carrots and stir fry for 5 minutes.
3. Add the stock, mustard, soy sauce and pearl barley and bring to the boil.
4. Reduce the heat and simmer for 20 minutes.
5. Meanwhile, preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
6. Sift the flour and baking powder into a mixing bowl and add a pinch of salt
7. Rub in the margarine until the mixture resembles fine breadcrumbs.
8. Stir in the dried thyme and add enough cold water to a form soft dough.
9. Roll out the dough on a lightly floured surface to a thickness of about 1 cm (1/2 inch) and then cut it into twelve 4 cm (1 1/2 inch) squares.
10. Spoon the gammon mixture into an ovenproof dish.
11. Arrange the square cobblers around the edge and brush them with milk.
12. Bake the dish in the oven for 25 minutes, until the cobblers are risen and golden.
serving amount
serves 4
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