Apricot stuffed Gammon Rolls Recipe
Ingredients
| 4 Thin gammon rashers | ||
| Onion | 1 | |
| 15 g/1/2 oz Hazelnuts (optional) | ||
| 50 g/2 oz Fresh white breadcrumbs | ||
| Grated rind of 1/2 lemon | ||
| Salt | To Taste | |
| Pepper | 1 | |
| 15 ml/1 tbsp Chopped parsley | ||
| 425 g/15 oz can Apricots, drained | ||
| 376 g/13 1/4 oz can Homepride | ||
| Sweet and Sour Cook-in-Sauce | ||
| Sprig of parsley, to garnish | ||
Directions
Preheat oven to 190°C/375°F/Gas Mark 5.
Using scissors, snip the gammon at intervals.
Peel and finely chop the onion.
Chop the hazelnuts.
Combine the onion, nuts, breadcrumbs, lemon rind, salt, pepper and parsley in a bowl.
Reserve 4 apricots for garnish and chop the remainder.
Add to the stuffing and mix well.
Divide the stuffing between the gammon rashers and roll into neat parcels.
Secure with string or cocktail sticks.
Place the rolls in a casserole and pour over the Sweet and Sour Cook-in-Sauce.
Cover and bake for 1 hour.
Lift out the rolls and remove string or cocktail sticks.
Arrange the rolls on a serving dish and pour over the sauce.
Garnish with the reserved apricots and the sprig of parsley.
Using scissors, snip the gammon at intervals.
Peel and finely chop the onion.
Chop the hazelnuts.
Combine the onion, nuts, breadcrumbs, lemon rind, salt, pepper and parsley in a bowl.
Reserve 4 apricots for garnish and chop the remainder.
Add to the stuffing and mix well.
Divide the stuffing between the gammon rashers and roll into neat parcels.
Secure with string or cocktail sticks.
Place the rolls in a casserole and pour over the Sweet and Sour Cook-in-Sauce.
Cover and bake for 1 hour.
Lift out the rolls and remove string or cocktail sticks.
Arrange the rolls on a serving dish and pour over the sauce.
Garnish with the reserved apricots and the sprig of parsley.
Chef
