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Gammon Casserole With Choux Buns Recipe
|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)|
Serving size: Complete recipe
Calories 2058 Calories from Fat 1011
% Daily Value*
Total Fat 114 g175.5%
Saturated Fat 60.3 g301.5%
Trans Fat 0 g
Cholesterol 385.5 mg
Sodium 1864.1 mg77.7%
Total Carbohydrates 121 g40.4%
Dietary Fiber 16.4 g65.5%
Sugars 27.8 g
Protein 147 g294.6%
Vitamin A 335.6% Vitamin C 119%
Calcium 74.6% Iron 49.1%
*Based on a 2000 Calorie diet
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.