Gammon Casserole With Choux Buns
|Butter||2 Ounce (50 Grams)|
|Garlic||1 Clove (5 gm), crushed|
|Lean gammon||1 Pound (450 Grams)|
|Canned tomatoes||8 Ounce (1 Can, 227 Grams)|
|Chicken stock||1⁄2 Pint (300 Milliliters)|
|Freshly ground black pepper||To Taste|
|Choux pastry||1 Cup (16 tbs)|
|Cheese||2 Ounce, grated (50 Grams)|
Peel and quarter the onion and carrot, and chop using the double-bladed chopping knife.
Slice the leek using the slicing disc.
Melt the butter in a frying pan, add the onion and garlic and cook until they are soft but not browned.
Cut the gammon into 2.5-cm/1 -in cubes and add to the pan together with the leek and carrot.
Continue to saute, stirring frequently, for a further 5 minutes.
Add the tomatoes with their juice and the stock.
Season well and simmer for 20 minutes over a low heat.
Transfer to a 1.75-litre/3-pint ovenproof casserole.
Make the choux pastry according to the recipe instructions, then beat in the cheese.
Place the pastry in a piping bag fitted with a plain nozzle and pipe choux buns round the edge of the casserole, on top of the meat.
Cook in a hot oven (220 C, 425 F, gas 7) for 20 minutes, then reduce the oven temperature to moderate (180C, 350F, gas 4) and continue cooking for a further 20 minutes.