Ham Steak Recipe
Ingredients
| 15 mL 1 tbsp olive oil | ||
| Carrot | 1 , sliced | |
| Stalk celery | 1 , chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| Rosemary sprig | 1 | |
| Thyme sprig | 1 | |
| Bay Leaf | 1 | |
| 75 mL 1/3 cup dry white wine | ||
| 75 mL 1/3 cup Madeira wine or unsweetened apple juice | ||
| 375 mL 1 1/2 cups skimmed chicken broth | ||
| 25 mL 2 tbsp white sauce thickener | ||
| 4 slices smoked shoulder pork roast, 120 g each | ||
Directions
Heat the oil in a saucepan.
Saute the carrot, celery, garlic, rosemary, thyme and bay leaf for 5 minutes.
Pour in white wine.
Add the Madeira wine or apple juice and chicken broth, then simmer for 5 minutes.
Thicken the sauce with the thickener.
Pour the sauce into a serving dish.
In a non-stick skillet, cook the pork shoulder slices for a few minutes.
Place them in the dish with the sauce when cooked.
Heat in the oven at 180°C (350°F) for 5 minutes to flavour.
Saute the carrot, celery, garlic, rosemary, thyme and bay leaf for 5 minutes.
Pour in white wine.
Add the Madeira wine or apple juice and chicken broth, then simmer for 5 minutes.
Thicken the sauce with the thickener.
Pour the sauce into a serving dish.
In a non-stick skillet, cook the pork shoulder slices for a few minutes.
Place them in the dish with the sauce when cooked.
Heat in the oven at 180°C (350°F) for 5 minutes to flavour.
Chef
