Name: W24 - Christmas Main Surcharge: Meat (Ham) with bacon-wrapped green beans and hasselback potatoes
Total time: 1 h
Yield: 2
Cuisine: Europese
Ingredients: 400 gram Beenham met honing-mosterdmarinade; 25 gram Panko paneermeel; 20 gram Gezouten gebrande pecannoten; 10 gram Verse krulpeterselie en tijm; 1 takje(s) Verse rozemarijn; 80 gram Cranberrychutney; 1 stuk(s) Rode ui; 1 stuk(s) Handsinaasappel; 4 plak(ken) Ontbijtspek; 300 gram Sperziebonen; 1 stuk(s) Knoflookteen; 3 el [Plantaardige] roomboter; 1 el Olijfolie; 1 el Zwarte balsamicoazijn; 1 el Witte balsamicoazijn; naar smaak Extra vierge olijfolie; naar smaak Peper en zout

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Oost Europese Recepten

W24 - Christmas Main Surcharge: Meat (Ham)

with bacon-wrapped green beans and hasselback potatoes

Bestel soortgelijke recepten voor € 3,10 per portie

Allergenen :

Senf

•Gluten

•Hvede

•Tree nuts

•Noix de pécan

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd1 uur

oventijd45 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

200 gram

Beenham met honing-mosterdmarinade

15 gram

Panko paneermeel

10 gram

Gezouten gebrande pecannoten

5 gram

Verse krulpeterselie en tijm

½ takje(s)

Verse rozemarijn

40 gram

Cranberrychutney

½ stuk(s)

Rode ui

½ stuk(s)

Handsinaasappel

2 plak(ken)

Ontbijtspek

150 gram

Sperziebonen

½ stuk(s)

Knoflookteen

Zelf toevoegen

1.5 el

[Plantaardige] roomboter

½ el

Olijfolie

½ el

Zwarte balsamicoazijn

5 el

Witte balsamicoazijn

naar smaak

Extra vierge olijfolie

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3517 kJ

Energie (kcal)841 kcal

Vetten46.4 g

waarvan verzadigd19 g

Koolhydraten44.1 g

waarvan suikers13 g

Vezels9.8 g

Eiwitten55.8 g

Zout3.6 g

Potassium597.4 mg

Calcium134.1 mg

Iron1.7 mg

Benodigdheden

•Kom

•Ovenschaal

•Pot

•Bakplaat met bakpapier

•Kleine kom

Instructies

Preheat the oven to 200°C. Remove the butter from the fridge to allow it to reach room temperature (see Tip).
Chop the pecans. Discard the thyme stalks. Crush or mince the garlic.
In a bowl, combine the panko with the pecans, the garlic, the thyme leaves and 1 tbsp butter per person. Season with salt and pepper and mix well to combine.

Tip: You can also microwave the butter for a very short time, until you can mash it with a fork.

Transfer the gammon to an oven dish. Spread the panko butter on top and bake in the oven for 35 - 45 minutes.
Discard the plastic from the hasselback potatoes and transfer the container to the oven and bake along for 30 minutes.

Bring plenty of salted water to a boil in a pot.
Discard the tips of the green beans.
Boil the green beans for 5 minutes. Remove from the pot and rinse under cold water.

Make 2 packets of green beans per person and wrap in a slice of bacon.
Transfer to a parchment-lined baking sheet and drizzle with olive oil and season with salt and pepper. Bake in the oven for 15 - 17 minutes.
Chop the parsley.
In a small bowl, combine the white balsamic vinegar with the parsley and add extra virgin olive oil to taste. Season with salt and pepper.

Chop the onion.
Melt a knob of butter in a saucepan over medium heat. Fry the onion with the rosemary sprig for 5 minutes, then deglaze with the black balsamic vinegar.
Meanwhile, juice the orange.
Add the cranberry chutney and orange juice to the onion and simmer on low heat until serving. Season with salt and pepper.

Slice the gammon and place on a nice serving platter. Spoon over the cranberry sauce.
Spoon the parsley oil over the potatoes.
Serve with the green beans in bacon.