Panko Gammon with Bejeweled Broccolini
with potato gratin, pomegranate seeds & onion jus- Mosterd
- Ei
- Melk (inclusief lactose)
- Amandelnoten
- Noten
- Gluten
- Tarwe
- Pecannoten
- Selderij
- May contain traces of allergens
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Mosterd
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Soja
- Rogge
- Tarwe
- Zwaveldioxide en sulfiet
Build your perfect feast with our special festive selection! Made with premium ingredients and a touch of luxury, this delicious main course brings something truly memorable to your holiday table.
Ingredients
200 g
Gammon with honey mustard marinade
(Contains: Mosterd)
190 g
Potato gratin
(Contains: Ei, Melk (inclusief lactose))
0.13 piece
Pomegranate
100 g
Broccolini
2.5 g
Fresh thyme
(May be present: Selderij)
1 piece
Onion
10 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Selderij, Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Tarwe, Zwaveldioxide en sulfiet)
40 g
Onion chutney
Ā¼ sachet(s)
Yellow mustard seeds
(Contains: Mosterd)
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
Ā½ sprig
Fresh rosemary
10 g
Chopped pecans
(Contains: Noten, Pecannoten)
Not included in your delivery
Ā½ tablespoon
Balsamic vinegar
1 tablespoon
Honey [or plant-based alternative]
Ā½ tablespoon
Olive oil
25 g
[Plant-based] butter
50 milliliters
Low sodium chicken stock
Ā¼ tablespoon
Flour
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200Ā°C. Prepare the stock.
- Pull the rosemary leaves and half of the thyme leaves off of the stalks.
- In a bowl, combine the pecans with the mustard seeds, the rosemary, the thyme leaves, the panko and half of the butter. Season with salt and pepper.
- Transfer the gammon to an oven dish and coat the top with the panko mixture.
- Roast the gammon in the oven for 35 - 45 minutes.
- Discard the plastic from the potato gratin. Bake alongside the gammon during its final 25 minutes of cooking time.
- Slice half of the onion into wedges and the rest into thin half-rings.
- Melt the rest of the butter in a saucepan over medium-high heat and fry the onion rings for 7 - 8 minutes.
- Add the flour and stir continuously until it is fully incorporated.
- Add half of the stock and allow to incorporate, stirring continuously.
- Stir in the onion chutney and the rest of the stock, then bring to the boil. Allow to simmer for 1 minute, then turn off the heat and set aside.
- Boil plenty of salted water in a pot or saucepan for the broccolini.
- Cook the broccolini for 3 - 5 minutes, (or longer if you'd prefer it to be softer), then drain and rinse under cold water.
- Heat a clean deep frying pan over high heat and toast the almonds until golden-brown. Remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat and fry the onion wedges for 3 - 4 minutes.
- Deglaze with the balsamic vinegar, then stir in the honey and fry for 1 - 2 more minutes.
- Shortly before serving, add the broccolini and the rest of the thyme.
- Fry for 3 - 5 minutes over high heat, seasoning with salt and pepper.
- Roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out.
- Reheat the onion jus over a low heat.
- Transfer the broccolini to a serving dish and scatter over the pomegranate seeds. Garnish with the toasted almonds.
- Slice the gammon and serve with the onion jus.
- Serve the potato gratin alongside.
