I have been cooking in earnest to fill our shop freezers ready for the busy summer season. There is now a good selection of my regular dishes, many of which are here on the blog, but every now and then I have an ingredient knocking around that inspires me to try something new. In this case I had found a hidden bag of redcurrants in the freezer left over from our ‘Pick Your Own’ afternoon at Pencarrow House last summer and decided it was time to use them before we return this year to gather more.
I do love to experiment and can never follow a recipe, an idea and flavour combination just takes my fancy and I’m away creating with what I find in the cupboards and fridge. I had a yearning for something sweet and sour for supper and thought the redcurrants would work perfectly with the gammon I had also defrosted. Delighted with the way it turned out I am sharing the recipe here. It is a perfect meal to cook in bulk and freeze so would be an excellent choice for a large family gathering or party where you want an easy recipe to prepare in advance and impress all with a truly unique and flavoursome meal.
2 large Gammon joints (I forgot to weigh them but it really doesn’t need to be exact)
3 to 4 tablespoons of plain flour
1/2 Bottle rose wine
200ml Elderflower presse
4 tablespoons of dark brown sugar
1 tablespoon of soy sauce
1 desert spoon Hoisin Sauce
1 Teaspoon of mustard powder
300g fresh or frozen redcurrants
1 tin sliced peaches in light syrup
1 tin mango slices in light syrup
1 tin of borlotti beans – drained
1 tin kidney beans – drained
500g red onions – sliced
500g carrots – cut into rings
Black pepper to taste
Chop the gammon into chunks; boil in plenty of fresh water for 40 minutes and drain. This is the most time consuming stage so worth ensuring you have a good sharp knife ready.
Reduce the heat and sprinkle over the flour, toss lightly for 1 minute to coat the meat and form a thick paste with any juices left on the gammon.
When the flour begins to stick to the pan add all other ingredients except the peaches and mango. Stir gently to combine and place in a moderate oven for an hour.
Remove and add the peaches and mango with their juice and return to the oven for a further half an hour on a reduced heat.
I served with Chinese noodles and salad for our supper but layered the casserole over the noodles for our shop meals. It would also work very well for a party with jacket potatoes or rice and a salad or green beans. It had the thumbs up from all my family so I hope our guests enjoy it too.
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