Rezept von Fergus Henderson: Boiled Ham and Parsley Sauce

Rezept von Fergus Henderson: Boiled Ham and Parsley Sauce

The Complete Nose to Tail

A Kind of British Cooking
Fergus Henderson, Fotos Jason Lowe
Bloomsbury (2013)

Ein einfaches Gericht, nachdem ich meine Schlachterin überzuegt hatte, mir einen ungekochten Kochschinken zu verkaufen. Zartes, saftiges Fleisch – von dem viel zu wenig als Aufschnitt übrig blieb – dazu Kartoffeln und Pertersiliensauce. Ein Seelenstreichler. Annick

Rezept: Boiled Ham and Parsley Sauce
To serve four

Incredibly simple, but delicious and particularly beautiful on the plate. I believe it is important to have the parsley sauce in a jug on the table so the eaters can express themselves with their pouring. When buying your ham, avoid pink things in hair nets, look for organic and free range if possible. It is always good to cook a bit more than you will eat so you can have cold ham.

Ingredients
2kg piece of rolled green collar of good ham
2 sticks of celery
2 onions, peeled and stuck with 8 cloves
2 leeks, cleaned
3 bay leaves
10 whole black
peppercorns
10 good sized carrots, peeled but left whole; this way they stay sweeter

Ingredients: Parsley Sauce
100g butter
100g plain white flour
600ml milk
sea salt and pepper
a big bunch of curly parsley, finely chopped

Preparation
1. Place your ham in a pot, keeping in mind you will need room for your carrots. Cover with water, add the celery, onions, leeks, bay leaves, and peppercorns. Bring gently to the boil, skim, reduce to a simmer for 2 1⁄2 hours. Add your carrots.

2. Now make your sauce. Melt the butter in a pan, add the flour, and stir on a gentle heat – do not let it colour, it’s ready for the milk when it smells biscuity. Add the milk, whisking ferociously, making sure the heat’s not too fierce. When you have a firm white creamy mixture, add a ladle of ham stock, and whisk again. Do this until you have reached your desired consistency. Test for seasoning. Just before serving add the chopped parsley and stir.

3. When the carrots are cooked you are ready to serve (if the ham is cooked and the carrots not, remove the ham from the water and turn up the heat). Slice the ham and serve on a plate with carrots and a drizzle of ham stock from the
pot. Mustard is vital on the table. You will be left with delicious ham stock for another day, and cold ham for your sandwiches.

Veröffentlicht im Juli 2012

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