Gammon Casserole With Choux Buns Recipe




 Onion1 Large
 Butter2 Ounce (50 Grams)
 Garlic1 Clove (5 gm), crushed
 Lean gammon1 Pound (450 Grams)
 Canned tomatoes8 Ounce (1 Can, 227 Grams)
 Chicken stock1⁄2 Pint (300 Milliliters)
 Salt To Taste
 Freshly ground black pepper To Taste
 Choux pastry1 Cup (16 tbs)
 Cheese2 Ounce, grated (50 Grams)

Nutrition Facts

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


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.