I wasn’t entirely honest in my last post. The question that I claimed to be hypothetical was actually about my own experience. Yes, I know you are shocked (I am, after all, a master of deception) but my motivation was not malicious. I was embarrassed to have failed so miserably in my first attempt at cooking a large leg of meat.
My sincere thanks to all who gave me advice on how to salvage the ham. I tried boiling it again with some potatoes to draw out the salt and when that didn’t work I submerged it in a vat of Coca Cola. Unfortunately, that didn’t work either; it was a ridiculously salty joint. Eventually, I admitted defeat, bagged/froze some of the salty meat for future minestrones and headed down town for an emergency replacement.
God bless Marks and Spencers!
I am quite sure my family will also be praising Markies tomorrow night when they sit down to a dinner of roast pork and trimmings rather than just the trimmings. Though I have to say, the side dishes I have planned aren’t too shabby! In particular, Jamie Oliver’s leek dish should go down a treat.
Slow Roasted Leeks with Bacon
(for 10 as a side)
12 medium leeks
Knob of butter
Palmful of thyme leaves
4 garlic cloves, chopped
Glass of white wine
8 rashers of streaky bacon
- Remove tough outer leaves of the leeks and chop off each end.
- Cut the green part of the leek off and chop finely. Saute for 10 mins with the butter, a drizzle of olive oil, the garlic and thyme.
- Meanwhile, cut the white part of the leeks into 2 inch long sections.
- Add the sauted leeks to a buttered oven-proof dish and top with the white leek parts, preferably standing each white bit upright (that’s just aesthetics though).
- Add the wine and stock then cover with the bacon.
- Wrap tightly in tinfoil and cook in a 200oC oven for 1 hour.
- Remove tinfoil and cook for a further 20 mins or until the bacon is crispy.
- Serve with the bacon crumbled over the top.
Excuse my silence over the next week. Myself and my family are all off to spend a week in a Perthshire cottage to celebrate my brother’s 40th and my 30th.
Will tell you all about it next week.