Ham Cornets and Broccoli Recipe
Ingredients
| Broccoli | 125 Gram | |
| Lean ham - 75 grams or 3 ounces, thinly sliced, cooked | ||
| Dried tarragon - a pinch | ||
| Chicken stock cube - 1 | ||
| Water - 275 millilitres or 1/2 pint, boiling | ||
Directions
GETTING READY
1. Trim broccoli.
2. In a saucepan of boiling salted water, plunge broccoli with stalks downwards; cook for 5 minutes.
3. Into a colander, place boiled broccoli and cool under cold running water.
4. When broccoli is cold enough to handle, wrap each floweret with ham leaving the flower showing.
5. Pierce a wooden cocktail stick to secure.
6. Preheat oven to 350° Fahrenheit.
MAKING
7. In a casserole dish, place ham wrapped broccoli and sprinkle with tarragon.
8. In a saucepan of boiling water, crumble stock cube and pour over ham and broccoli.
9. Using a foil or lid, seal dish and bake in preheated oven for 15 minutes.
10. Drain stock.
SERVING
11. Spoon broccoli and ham and serve in a plate with a creamy dip.
1. Trim broccoli.
2. In a saucepan of boiling salted water, plunge broccoli with stalks downwards; cook for 5 minutes.
3. Into a colander, place boiled broccoli and cool under cold running water.
4. When broccoli is cold enough to handle, wrap each floweret with ham leaving the flower showing.
5. Pierce a wooden cocktail stick to secure.
6. Preheat oven to 350° Fahrenheit.
MAKING
7. In a casserole dish, place ham wrapped broccoli and sprinkle with tarragon.
8. In a saucepan of boiling water, crumble stock cube and pour over ham and broccoli.
9. Using a foil or lid, seal dish and bake in preheated oven for 15 minutes.
10. Drain stock.
SERVING
11. Spoon broccoli and ham and serve in a plate with a creamy dip.
Chef
